Yummy Buttermilk Pancakes

A few years ago, when we cut out gluten, dairy and eggs, we really missed buttermilk pancakes. Curdling coconut milk by adding vinegar is the solution.  Some people curdle it with lemon juice as well.

Here is the recipe:
Make your egg substitute ahead of time by putting 2 TBSP of ground flax in 3 TBSP of water.  Mix with a fork and leave in the refrigeration for 15 minutes to gel.

Prepare the milk by adding 1 and 1/2 tsp of apple cider vinegar to 1/2 cup of unsweetened coconut milk.  This recipe makes a very thick pancake.  Samuel prefers them thick and we prefer them thin.  I probably use almost a full cup of milk.  I would recommend that the first time you make it that you mix it an add in milk until you like the consistency.  The next time you make it you can prepare more buttermilk if you wish.

Wisk together the dry ingredients:
1 and 1/3 cups of Bob's Red Mill All Purpose Gluten Free Baking Mix (not the 1 to 1)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Wisk the wet ingredients together:
1/2 cup coconut milk
2 eggs (or egg substitute)
2 TBSP Olive oil
2 tsp vanilla (gluten free)

Heat up the skillet on medium and use about 1/4 to 1/3 cup per pancake.  You can make them without added fat but, we love to cook them in melted soy free earth balance.

Serve with real maple syrup!

Yummy, Easy Chocolate Chip Cookies

When I had a friend try these cookies, she thought they were better than "regular" chocolate chip cookies.  They are super yum, easy to make and if you don't use eggs, you can eat all of the dough you would like to.

I have started to measure some of my baking ingredients by weight but, you can use standard baking measurements as well.  

Before you begin, prepare your egg substitute.  Place 2 TBSP of ground flax in a bowl with 6 TBSP or water.  Stir with a fork and place in the refrigeration for 15 minutes.

Cream:

• 1 cup (224 grams) of fat -  I use 150 grams of Soy Free Earth Balance and 74 grams of Spectrum Soy Free Shortening.  I have found the cookies a little greasy so I am going to try messing with these ratios next time I make the cookies and I will update the recipe if it improves.
• 1/2 cup (100 grams) of granulated sugar
• 1 cup (220 grams) of brown sugar

Add and mix in:

• 2 tsp vanilla
• 2 large eggs or egg substitute

Wisk together dry ingredients and then add a bit at a time to above mixture:

• 2 1/4 cups (360 grams) Bobs Red Mill All Purpose Gluten Free Mix (not the 1 to 1)
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp  xanthum gum

Mix in 2 cups (360 grams) of chocolate chips (we use Enjoy Life brand)

Chill the mixture for 4 hours in the refrigerator

Roll into balls and place 2 inches apart on a cookie sheet.  Bake at 350 degrees for about 10 minutes or until the edges start to brown.  

I was tired of making a huge amount of cookies that were gone in a few days and also the mess that I make of the kitchen when I bake.  Last time, I tripled the recipe, baked only 16 cookies and rolled up the rest of the dough to put in the freezer.  Next time we want chocolate chip cookies, I can just take out a dozen and let them thaw a bit, then throw them in the oven.