Kicked up Gluten & Dairy Free Carrot Cake Pancakes

by angelaskitchen on March 28, 2014

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I like making pancakes for the family. Simple to make, delicious enough to please everyone, pancakes can also be dressed up with different flavors to reflect the flavors of the season. Carrot cake pancakes are a perfect example of this. While I have made these tender, fluffy, cinnamon kissed pancakes many times, this dressed up version topped with pineapple, toasted coconut, pecans and maple-glazed sautéed carrots elevate the humble pancake to something elegant enough to serve for Easter brunch.  You’ll find Gluten and Dairy Free Carrot Cake Pancakes over at the Snap Fitness blog today. Enjoy!

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Review of new products from Udi’s

by angelaskitchen on March 28, 2014

It’s no secret that I like to bake for my family. However, I am also a busy working mom, and who can do all that baking all the time? I am grateful that in the 13 years since we found out my daughter had celiac that the market has so many more great gluten free products available. One of the most widely available in our area (and one of our favs) is Udi’s Gluten Free. You can always find Udi’s Bagels in our freezer, and on busy weeks when I just can’t bake bread (more and more weeks than I like to admit) we can always pick up Udi’s Multi Grain Gluten Free Bread for lunches. For last minute birthday parties or sleepovers we have even used the moist and delicious Double Chocolate Muffins and Double Vanilla Muffins as a last minute cupcake (just toss on a bit of frosting and you are good to go). Thank you, Udi’s! You have saved my bacon more than once! When asked to review some new gluten free product from Udi’s I jumped at the chance.

 Udi's product assortment

I was sent a HUGE assortment of Udi’s products, many of which we have not seen or tried yet. Because my family wanted to simple tear into everything and chomp it down, I decided on a taste test (hey, a momma’s got to figure out a way to get a taste, too, right?).  Here is the result of our favorites from our big pile of tastiness in our completely unscientific, completely biased (because we already like their products) taste test. :) Fancy!

Udi's tast test helper.

Udi's Harvest Crunch MuffinsThe first item we tried were the muffins. We knew the Double Vanilla were delish (we use them as a quick cupcake stand in, if you remember…) but we all were intrigued by the Harvest Crunch Muffins. This muffin boasted of cranberries, sweet potato, quinoa flour and pepitas. I gotta tell ya, this is one tasty muffins. Tender, with a really nice texture. It is perfect to use a simple muffin to go with tea. I REALLY liked the flavor balance of this one.

 

Udi's Chocolate Chip Granola Bars

My kids LOVED the Soft n’Chewy Granola Bars. Dude, they have chocolate chips. Enough said, right? Best part as a mom is that they are not as high in sugars as many soft gluten free granola bars I have seen, and are individually wrapped, making them easily portable in a backpack. Love that.

 

 

 

Udi's Blueberry Cashew Granola

We tossed the Blueberry Cashew Granola on coconut yogurt for a fun crunch. This granola includes a bit of millet and amaranth (yay!) My youngest, who has always been anti-blueberry but very pro-cashew, declared the granola “Totally tasty!” Thank you, Udi’s for converting her into a blueberry lover. :) My older daughter brought some as an after track practice snack. It really satisfied her snack craving.

 

 

Udi's Omega Flax & Fiber Bread

Everyone loved the Udi’s Omega Flax & Fiber Bread. I like the extra fiber (so much gluten free product is remarkably fiber free) and lovely flax, my kids loved that the bread was soft for sandwiches right out of the package. My mom, who has diabetes loves that she could actually have two pieces of bread for a sandwich and make it a meal, when a lot of gluten free breads she is can only have one piece due to the carb count. Win-win! We all enjoyed the nutty flavor and whole grain taste. We will be getting this again!

 

We enjoyed everything we tried. The only sad bit for my girls were that the Brownie Bites and Snickerdoodles (which they REALLY wanted to try) contain dairy. As we are gluten and dairy free, those didn’t work for us. :( However, my son and husband who can have dairy seemed to enjoy them… Often purchased cookies and brownies that are gluten free also contain dairy. It would be nice to have some that were both gluten and dairy free sometime. (Pretty please?)

All in all, we enjoyed everything. I am so pleased to see more alternative grains, such as quinoa and amaranth, increased fiber (while still maintaining great texture) in their new products. Udi’s has done it again! Thank you!

 

I participated in this program on behalf of Udi’s and The Motherhood. All opinions are my own.

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Menu Plan Monday – March 14, 2014

by angelaskitchen on March 24, 2014

Gluten Free Menu Swap-Artichoke

 

I have needed to take a little time off of the blog, which is why there hasn’t been a lot of postings the past couple months. Sometimes a girl needs a break. :) Any-hoo, here I am all set to go with a menu plan. Heather is hosting the swap this week over at Celiac Family this week. The theme is artichokes. Yum! Love those tasty little guys! I have them in a few recipes on the blog, such as Braised Mediterranean Chicken, as a filling in Gluten Free Stromboli, Tuna Noodle Casserole, and Hummus Tostada “Pizza”. Stay tuned for a more comprehensive plan and grocery list next week. I’ll be catching up on any comments and questions you have left during my break as quickly as I can. Thanks for your understanding!

 

Monday: Carrot Cake Pancakes with applewood smoked bacon and fruit

Tuesday: Pineapple Pork Chops with Simple Arugula Garden Salad

Wednesday: Chicken Breasts with Spicy Honey-Orange Glaze and Broccoli with Sunflower Seeds

Thursday: Tuna Noodle Casserole and orange slices

Friday: Goulash with mixed greens salad

 

Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.

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Secret Recipe Club – Zucchini Bread Pancakes

by angelaskitchen on March 16, 2014

Gluten Free Dairy Free Zucchini Cake Pancakes

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

Shredding zucchini...

Makin' Zucchini Bread Pancakes with my little helper!

 

 

 

 

 

 

 

 

 

 

 

 

My assignment this month was Andrea’s blog, Adventures In All Things Food. On her site she has all sorts of lovely cooking (like Homemade Pumpkin SyrupApple Walnut Waffles, Corn Tortillas, Tzitziki Sauce, and Creamy Sweet Potato Hummus), crafting (check out this unbelievably cute Easter Bunny Onesie and these awesome Felted Pumpkins), and peeks into their life on a farm (including their chickens, so you KNOW I love that). I checked with my littlest helper who wanted to help with my challenge this month and her choice was Zucchini Cake Pancakes. YUM!

Feed your kitchen helpers the prettiest pancakes.

My big changes were to make the recipe gluten and dairy free (of course) and increasing the vanilla a touch. The biggest issue I faced was that zucchini is not in season, so wasn’t as juicy as peek season zucchini AND I needed to have more liquid for the batter as I was working with a gluten free flour blend. The big thing to watch for is to make the batter thin enough for pancakes so that it cooks all the way through and doesn’t stay doughy in the center.

Add more milk substitute as needed to get your batter to the right texture.

My recommendation is to make a single pancake to see if it cooks though and if you need to adjust the liquid balance of the batter. Gluten free flour blends can be weird like that… :) We loved the flavor of these and will make them again using other gluten free flour blends until we find the one that works the best. I’ll update this post when that happens, because I think this recipe is a keeper!

Gluten Free Dairy Free Zucchini Cake Pancakes 2

5.0 from 1 reviews

Gluten Free Dairy Free Zucchini Bread Pancakes
 
Author:
Recipe type: gluten free, dairy free, pancakes, breakfast & brunch
Serves: 4 (my big boy is in Spain on a trip, so none for him!)

Ingredients
  • 3 cups packed zucchini, shredded & drained
  • 1½ cups all-purpose gluten free flour blend with xanthan gum (I used Better Batter Flour)
  • 1½ tablespoons ground golden flax seed, optional
  • ¼ teaspoon salt
  • 1½ teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • ¾ teaspoon ground or grated nutmeg
  • 3 large eggs
  • ¼ cup olive oil
  • ¼ cup brown sugar
  • ¼ cup plain dairy free yogurt (I used coconut yogurt)
  • ¼ to ½ cup plain unsweetened milk substitute (I used almond milk), more as needed
  • Zest from half a lemon, finely minced, optional
  • 2 teaspoons gluten free vanilla extract

Instructions
  1. Make sure your zucchini has drained a bit before using it in this recipe. If your squash is fresh, it will give off a lot of excess water as it sits. Grate zucchini first, then set aside in a colander while assembling the other ingredients.
  2. In a small bowl whisk together the dry ingredients: gluten free flour blend, ground golden flax, salt, baking soda, cinnamon, and nutmeg. Add remaining ingredients, except the zucchini. Mix everything together. We used an immersion blender to mix this part of the recipe. The batter will be thick. Add zucchini and stir into batter. If batter seems too thick, add more milk substitute until batter is the correct thickness for pancake batter.
  3. Pour ¼ cup of pancake batter in an oiled or well seasoned pre-heated skillet. Cook till golden on one side and steam bubbles start to form on the top. Flip and wait till the other side turns golden brown. Continue with remaining batter until all pancakes are cooked. Serve with maple syrup and enjoy!

 

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