Quinoa Buckwheat Pancakes

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Quinoa Buckwheat Pancakes! Before you roll your eyes and walk away, let me assure you these pancakes are amazing. My husband had no idea the secret ingredient was quinoa. Honestly. Since I cooked the quinoa the day before, it blended nicely with the buckwheat batter resulting in moist and light pancakes. Better yet, there was no heavy feeling afterwards. You should try it.

QUINOA BUCKWHEAT PANCAKES

Ingredients:

1 cup cooked quinoa

3/4 cup buckwheat pancake mix

1 egg plus 1 egg-white

1 tablespoon butter, melted

1/4 cup milk

1 teaspoon vanilla extract

2 tablespoons pure maple syrup

Fresh blueberries

Mint for garnish

Instructions:

In a medium bowl, whisk together quinoa and buckwheat pancake mix. In another bowl, whisk together egg, egg-white, melted butter, milk, vanilla extract, and maple syrup. Blend until smooth. Add egg mixture to flour mixture. Mix well. Coat a hot griddle with butter, vegetable oil, or nonstick spray. Drop batter by heaping tablespoons. Cook 2 minutes until bubbles appear. Flip buckwheat cakes to cook underside for 2 minutes longer. Repeat with remaining batter. Reduce heat to medium to avoid burning, if necessary. Serve a stack of quinoa buckwheat pancakes with fresh blueberries, unsalted butter, and pure maple syrup. Sprinkle with powdered sugar, if desired. Garnish with chopped mint.

Peanut Butter Chocolate Hummus

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Peanut Butter Chocolate Hummus! You don’t have to be vegan to appreciate the benefits of hummus, especially this version. It’s more like a reward than a punishment. The peanut-ty taste combined with dark chocolate makes it only a few steps removed from eating a candy bar. But that’s where the dippers come in handy to turn it into a healthy appetizer or afternoon snack. Think celery, gluten-free pretzels, and juicy apple slices. I couldn’t resist a dollop of hummus between two shortbread cookies. Graham crackers would work just as well. Think of the fun you’ll have coming up with more ways to “spread the joy”!

PEANUT BUTTER CHOCOLATE HUMMUS

Ingredients:

15-ounce chickpeas, drained and rinsed

1/4 cup natural peanut butter, creamy

1/4 cup pure maple syrup

3 tablespoons milk

2 tablespoons cocoa powder

2 teaspoons vanilla extract

Instructions:

Once chickpeas are drained and rinsed well, add to a food processor. Pulse to mix. Combine remaining ingredients: natural peanut butter, pure maple syrup, milk, cocoa powder, and vanilla extract. Blend together until hummus is smooth, scraping down the sides as needed. Transfer mixture to a covered dish. Refrigerate one hour. Serve with pretzel sticks, apple slices, shortbread cookies, and celery.

Impromptu Pretzel Crust Pecan Pie

What’s Cooking in Gail’s Kitchen? The Color of Food: Impromptu Pretzel Crust Pecan Pie! Sometimes a crunchy pie crust satisfies primal needs. After all, it’s second nature to crave foods that sound good when you bite into them. Admit it, we like different tastes. The desire for crispy and crunchy foods never seems to grow old. Because we associate tastes and aromas with feelings, our brain is already satisfied before the first bite. Combine sweet and salty for the ultimate dessert experience. Crunch away.

IMPROMPTU PRETZEL CRUST PECAN PIE

Ingredients for Crust:

1 1/4 cups pretzel crumbs

2 tablespoons corn starch

3 tablespoons sugar

7 tablespoons butter, melted

Ingredients for Filling:

6 tablespoons butter, cut into chunks

1 cup dark brown sugar, firmly packed

1 cup light corn syrup

1 tablespoon sea salt

3 eggs, lightly beaten

2 cups pecans, chopped

Instructions:

Preheat oven to 350°. Combine pretzel crumbs, corn starch, sugar, and melted butter in a medium bowl. Stir well. Press evenly into a 9” pie plate, making sure the sides and bottom are covered. Put pie plate on a baking sheet and bake 10 minutes until crust is firm. To prepare filling, take a medium saucepan. Combine butter chunks, brown sugar, corn syrup, and sea salt. Bring to a boil, stirring constantly. Remove from heat and cool. Whisk in beaten eggs. Fold in chopped pecans. Pour mixture into pretzel crust. Bake 50 minutes. Cool completely before serving.

Yumolicious GF Harvest Muffins

What’s Cooking in Gail’s Kitchen? The Chow Down: Yumolicious GF Harvest Muffins! Have you discovered the silky taste of almond butter lately? I recently came across a gourmet item that enhanced the almond butter with cinnamon and chia seeds. Because it works with this muffin recipe, I went ahead and used it. Obviously, if chia seeds are not your thing, no worries. The butternut squash is the star attraction, in my opinion. It has a natural sweet flavor that surpasses the pumpkin patch variety that is more common. Since I recently made a batch of glazed pears, they were added to the “harvest”, but you can certainly substitute with a delicious apple instead. If I haven’t piqued your interest by now, let me further add the fact that these yumolicious muffins are gluten-free. See? It works. You learn something new everyday.

YUMOLICIOUS GF HARVEST MUFFINS

Ingredients:

3/4 cup butternut squash purée

1 cup almond butter

1/3 cup maple syrup

1 egg, beaten

1 teaspoon cinnamon

1 teaspoon baking soda

1 pear, finely chopped

1/4 cup brown sugar

1/4 cup butter, softened

1 tablespoon almond flour

2-3 tablespoons old fashioned oats

2 tablespoons sunflower seeds

Instructions:

Preheat oven to 325°. Use muffin cup liners for 12 muffins. Line the muffin tin; set aside. In a mixing bowl, combine butternut squash purée, almond butter, maple syrup, beaten egg, cinnamon, and baking soda. Mix well. Fold in the chopped pears. Fill each muffin cup 3/4 full. For the topping, mix brown sugar, softened butter, almond flour, and old fashioned oats. Mixture will be crumbly. Sprinkle each muffin with streusel topping. Top with sunflower seeds. Bake 30-35 minutes or until muffins pull away from paper liner. Watch carefully.

Vanilla Laced French Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Vanilla Laced French Toast! Here’s a twist on ordinary French toast. If you prefer the outside to be crispy, don’t be ashamed to coat the bread with crushed cracker crumbs before dropping it into the buttered skillet. It not only seals in the flavor, but also produces a “to-die-for” custard filling. Forget soggy bread, go instead for a golden brown crunch drizzled in dark maple syrup and topped with the rich flavor of vanilla glazed pears. Have I got your attention?

VANILLA LACED FRENCH TOAST

Ingredients:

2 eggs

1/2 cup light cream

2 tablespoons sugar

1 tablespoon pure vanilla extract

1/4 teaspoon cinnamon

1 cup Ritz crackers, crushed*

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1-2 tablespoons butter

6 slices Hawaiian sweet bread

Glazed Pear Topping, if desired**

Powdered sugar, sprinkling

Pecan halves, as garnish

Instructions:

Whisk eggs, light cream, sugar, vanilla extract, and cinnamon in a shallow bowl. Set aside. On a sheet of waxed paper, combine crushed crackers, cinnamon, and nutmeg with a fork. Melt butter on low heat in an iron skillet. Do not burn. Increase heat to medium. Dip bread slices in egg mixture, coat both sides in cracker crumbs, and place in the skillet. Cook 3 minutes until brown. Turn. Cook 3 minutes longer. Remove to a platter. Repeat until all slices are used. Serve with butter, maple syrup, and fruit, if desired. Garnish with a sprinkling of powdered sugar and pecans.

*I receive no recompense for mentioning Ritz Crackers.

**Recipe for Cinnamon Glazed Pears can be found at this link.

https://snapshotsincursive.com/2015/12/28

Corn Fritter Flapjacks

What’s Cooking in Gail’s Kitchen? The Chow Down: Corn Fritter Flapjacks! Add variety to your meals now that hearty comfort soups are on the menu as we stroll leisurely into Autumn. Old-fashioned corn fritters can be as simple as baked or pan fried cornbread. For variety, add sweet corn niblets, dried herbs and spices, or even shredded cheese. You may even be bold and cover them in maple syrup. As always, the key to great taste is in using natural and organic ingredients. I pulled out the old reliable cast iron skillet for frying simply because it maintains a more even heat exchange. Since it is already seasoned, the results mean no sticking and less oil is needed. Get cooking. Try something new tonight!

CORN FRITTER FLAPJACKS

Ingredients:

3/4 cup cornmeal

1/2 cup flour

1/4 cup sugar

1/2 tablespoon baking powder

1/4 teaspoon sea salt

1/2 cup milk

1 teaspoon white vinegar

1 egg

2 tablespoons olive oil

1 cup sweet corn kernels

Vegetable oil for frying

Instructions:

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and sea salt. Mix well. Set aside. Pour milk into a small bowl; add white vinegar. Whisk the two together. Set aside for a few minutes to allow the milk to thicken. Add egg and olive oil. Whisk to blend wet ingredients. Add the wet ingredients to the bowl of dry ingredients. Stir just until batter is moistened. Fold in sweet corn. Warm an iron skillet on the stovetop over medium heat. Brush the bottom with vegetable oil. Drop batter by spoonfuls onto the greased skillet. Cook until bubbles form around the edges, about 2 minutes. Reduce heat slightly, if necessary. Flip the flapjacks to cook the other side. Cook about 2 minutes longer so the outsides are crispy and the insides are fluffy. The corn fritters should be golden-to deep brown without burning. Repeat with remaining batter. Apply more oil as needed. Keep warm until ready to serve. Makes one dozen fritters.

Yam Streusel Boats

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Yam Streusel Boats! Root vegetables are our friends. Yams, also known as sweet potatoes, contain more healthy fiber and Vitamin A than white potatoes. Plus they are lower in calories. Granted today’s recipe has a streusel topping, but think about it. When you eat a baked (white) potato, do you add butter, sour cream, and crumbled bacon? I know, right! Obviously portion-control is part of the equation in making healthy choices. With the holidays on the horizon, think warm, comfort foods containing root vegetables.

YAM STREUSEL BOATS

Ingredients for Yams:

2 medium sweet potatoes

1 tablespoon olive oil

Sea salt

1 tablespoon butter, softened

1 teaspoon maple syrup

1 pinch cinnamon

1 pinch chipotle chili powder

Ingredients for Chipotle Pumpkin Seeds:

2 tablespoons butter, melted

1 teaspoon olive oil

1 teaspoon Worcestershire sauce

1/8 teaspoon raspberry chipotle rub

3/4 cup pumpkin seeds

Ingredients for Streusel Topping:

1 tablespoon flour

1/3 cup brown sugar

1 tablespoon butter, softened

1/4 cup chipotle pumpkin seeds, chopped

Instructions:

Preheat oven to 350°. Rub sweet potatoes with olive oil. Sprinkle with sea salt. Pierce the top with a knife. Place potatoes directly on the oven rack. Bake one hour. Remove from oven and set aside to cool. Cut potatoes in half lengthwise. Scoop the flesh into a mixing bowl. Place potato shells on a baking sheet. Slightly mash the sweet potato flesh. Add butter, maple syrup, cinnamon, and chipotle chili powder. Whisk until smooth. Spoon mixture equally into yam shells. For seasoned pumpkin seeds, combine butter, olive oil, Worcestershire sauce, and raspberry chipotle rub. Whisk well. Put pumpkin seeds in a ziplock bag. Pour butter mixture over all. Seal and shake to coat. Transfer seeds to a baking sheet. Bake 10 minutes. Toss and bake 5 minutes longer. Cool. Chop 1/4 cup of seasoned pumpkin seeds for topping. For streusel topping, use a medium bowl. Combine flour, brown sugar, and butter. Mix well. Topping should be crumbly. Fold in chopped pumpkin seeds. Sprinkle streusel topping over mashed sweet potatoes. Bake 15 minutes. Remove from oven and serve.

Naked Belgian Waffles

What’s Cooking in Gail’s Kitchen? After the Holidays: Naked Belgian Waffles! Doesn’t this sound sinfully decadent? Imagine fluffy discs of indented lattice, with slightly crisp edges, exuding a seductive vanilla essence. The deep indentations of golden batter cake are perfect vessels for whatever your heart desires. Might it be rich, creamy butter or hand-tapped pure maple syrup? What about toasted pecan halves and powdered sugar? Or perhaps even a smearing of hazelnut spread with fresh red raspberries. Whatever your craving, do yourself a favor. Make a double batch of waffles to store in the freezer. Then pop one in the toaster for a great way to start the day. Romance is in the air.

NAKED BELGIAN WAFFLES

Ingredients:

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 cups buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add liquid mixture to dry ingredients. Stir just until moistened. Batter will be slightly lumpy. Do not over-mix. Spray waffle iron with nonstick oil. Pour 3/4 cup of batter into preheated waffle iron. Close lid. Do not open until golden brown. Repeat until batter is gone. Serve warm with softened butter, maple syrup, pecan halves, powdered sugar, or fruit toppings.

Dark Chocolate Mug Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Dark Chocolate Mug Cake! The first thing I want to tell you about this recipe is coconut flour can make a cake drier than all-purpose flour. True, it does make it a gluten-free alternative AND an excuse to add a scoop of ice cream, which I did. I would call the texture very dense, but my husband was painfully honest and used the word “dry”. I believe adding an extra egg white might alleviate that problem, but who knows? Perhaps you’ll try it and get back to me. The gist of the story is, when you’re really craving something sweet and don’t want to put a lot of time into it, this is a “piece of cake”. Two minutes in the microwave and you’ve got it. Just add fresh strawberries, sliced almonds, and a wicked scoop of vanilla bean ice cream. You can blame me.

DARK CHOCOLATE MUG CAKE

Ingredients:

1/4 cup coconut flour

2 tablespoons cocoa powder

2 tablespoons maple syrup

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large egg, room temperature

Powdered sugar, for sprinkling

Fresh strawberries, for garnish

Sliced almonds, for garnish

Instructions:

Rub the inside of a microwave-safe coffee mug with butter. Set aside. In a bowl, combine coconut flour, cocoa powder, maple syrup, vegetable oil, vanilla extract, almond extract, and a large egg. Mix well. Pour the batter into the prepared mug. Microwave on High for 1-2 minutes. Carefully remove the mug and let cool for 5 minutes. Sprinkle with powdered sugar. Add fresh strawberries and sliced almonds, for garnish.