Buckwheat oat apple pancake

Who doesn’t like pancake on a lazy Sunday morning? The smell and the taste of the pancake literally make me wake up with a smile. My kids love sweet potato pancakes (see my prior posting). But then I have seen these two apples laying on the countertop for days. I decided to make a twist..

ingredients:

1 cup buckwheat flour

1/2 cup instant cooking oats (notes)

1 tablespoon chia seeds (optional)

1-2 teaspoon cinnamon and pinch of nutmeg or spice of your preference

1 1/2 cup water or liquid of your preference

2 mid-size apples

pecans just handful (optional)

oil of your preference for pan frying

In a bowl, combine flour, oats, chia seeds if using, cinnamon and nutmeg. Pour in the water and let the mixture rest. Roughly chop pecans and roast in a small nonstick pan under low heat. shred apples (I got a bit over 2 cups). Then, fold in apples in the flour mixture, and set aside the roasted pecans. In the same nonstick pan, drop the mixture of your preferred size and pan fry it like making any pancakes. They were more like apple hash^^.  Last but not the least, sprinkle the pecans on the top and serve with honey or maple syrup.

Note:

I used coarsely ground buckwheat flour from a local farm. So it’s almost black color. You can use arrowhead mills buckwheat flour. They are lighter in color.

You can use oat flour instead of quick cooking oats. Also feel free to add in your preferred nuts and/or dried fruit. But you may need to adjust the liquid a little bit more or less.

 

December 6, 2015 by tracy1153 Categories: recipeTags: Apple, Buckwheat, Chia seeds, Easy, Gluten free, Healthy, Oats, Pancake, Pecan, Vegan Leave a comment

Banana Apple muffin

Ever since coming back from a trip to Madrid and Sevilla on Monday, I have been so swamped with parent teacher meetings, school snack sales, and kids’ well checkup and after school activities. In addition, I have been making every single meal. It’s like making up for the days that I was gone. As the result, I barely had time to read or write for myself… But thanks to the time difference between Spain and here. I have been up before 6 every morning. I have enjoyed my morning coffee while baking:-).

As always, my baking mostly uses what’re available or left in the refrigerator and/or pantry. There’re no exceptions this morning. I modified my one bowl banana chocolate bread recipe in the early posting to make these muffins.

Ingredients:

2 mid-size banana, mashed with a fork

1/2 cup of water or liquid of your preference

2 tablespoon avocado oil or oil in your preference (optional)

1/2 teaspoon vanilla extract

1 mid-size apple, shredded about 1 cup

1 1/2 cup white whole wheat flour

2 teaspoon baking powder

1 teaspoon cinnamon

pinch of sea salt (optional)

3-4 tablespoon organic raw sugar

1 heaping tablespoon of each: chia seeds, pumpkin seeds, golden flax seeds, and sunflower seeds (see notes)

In a big bowl, combined the mashed banana, water, oil if using, and the vanilla extract. In a glass measuring cup, mixed together the flour, baking powder, cinnamon, sea salt if using, sugar, and the seeds. Stir the flour mixture into the wet ingredients. Last but not least, fold in the shredded apple. Baked at 350 for about 30 minutes. They are moist and sweet, perfect with coffee. By the way, I like making jumbo muffins instead of feeling guilty after munching more than one muffin^^.

Note:

For any health reasons, you can skip oil and add 1-2 tablespoon more liquid.

Feel free to decorate the top of the muffin with some rolled oats or swap the seeds with nuts and/or dried fruits. I am baking with seeds more nowadays because of the nut-free policy at the school.

 

December 4, 2015 by tracy1153 Categories: recipeTags: Apple, Banana, Chia seeds, Easy, Flaxseed, Healthy, Kids friendly, Muffin, Pumpkin seeds, Sunflower seeds, Vegan, Whole wheat Leave a comment

Apple pie with taro crust

Yes, you heard me. Taro in the pie crust!!

I was up alone early this morning. With the coffee machine running, the bright morning sun not just cheered me up but also triggered my wild idea of using taro to make pie crust. Worse to worse, I just made them to crackers if the pie crust didn’t work. With nothing to lose, I was all up for the experiment.

ingredients:

1 1/2 cup of cold cooked and meshed taro (see my prior taro coconut scone for preparation）

1/4 cup flaxseed meal

3/4 cup whole wheat pastry flour

Use your hand to combine three ingredients together and form the dough (like kneading the yeast bread). If the dough is too wet, add 1 tablespoon of flour a time. The dough should be soft but not sticky. I was able to roll the dough out to a roughly 10″ circle.

I cored a medium size gala apple and cut it into thin slices. I happened to have gala apple that’s naturally sweet. You can use other kinds and adjust the sweetness to your preference. After arranging the apple slices in the center of the pie crust, I trimmed the excess dough after leaving about 1″ around the apple slices. Then, I sprinkled about 1 teaspoon cinnamon and 1 tablespoon organic raw cane sugar on the apple slice, and folded the edge up.

I baked the apple pie at 375F for about 45 minutes. To my surprise, the sweetness of the apple made the crust even more delicious. Indulge a guilt free treat!!

November 14, 2015November 14, 2015 by tracy1153 Categories: recipeTags: Apple, Apple pie, Easy, Flaxseed, Healthy, Pie crust, Taro, Vegan, Whole wheat 1 Comment