[Grain-Free] Maple Pecan Pie

Today is the last day of my Thanksgiving series, and it’s all about PIE. I mean, who really cares about all of the other turkey day recipes. All I need is the pie. Can I get an amen?!

[Grain-Free] Maple Pecan Pie

Do you pronounce pecan like PEE-CAN of pe-CAHN? I’ve always heard that southerners say PEE-CAN, but I’m a Texas girl and I say pe-CAHN, so maybe that rumor isn’t true. No one cares, I know. I just thought I’d ask.

Moving on.

Grain-Free Maple Pecan Pie

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I kept the crust grain-free by using the crust recipe from my paleo pumpkin pie. This is definitely my favorite crust that I’ve ever made, it seriously tastes like a traditional pie crust. It goes with pretty much any pie recipe, so it is definitely something to keep in your pie arsenal.

[Grain-Free] Maple Pecan Pie

It is also completely free of refined sugar! Yippeee! If you know what traditional pecan pie is made out of, you are probably wondering how on earth you can make a pecan pie without super unhealthy sugars. I KNOW. I thought the same thing, but it can be done.

I decided to get crazy and use ONLY real maple syrup and honey to sweeten it. Oh snap, so so so good. To me, anything sweetened with maple is going to rock my taste bud socks off, so this maple sweetened pie is a winner. Your family and friends are going to deem you the official pecan pie contributor every year, and you will gladly accept that challenge because… just trust me.

[Grain-Free] Maple Pecan Pie

[Grain-Free] Maple Pecan Pie

It is wonderfully sweet, chewy, gooey and jam packed with pecans. The crust is slightly soft and crumbly and just melts in your mouth along with the insane pecan filling. I have, without a doubt, loved every sticky second of eating this pie. I take my desserts very seriously on Thanksgiving, so it took me a couple of times to get this just right, and this one passes the test. I think you guys are going to love it.

 

[Grain-Free] Maple Pecan Pie

Yield: Serves 8

Ingredients

    Pie Filling
  • 3/4 cup real maple syrup
  • 1/4 cup honey
  • 2 large eggs
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • Crust
  • 1/2 cup almond flour
  • 2/3 cup coconut flour
  • 2 tsp stevia powder (or coconut sugar)
  • 2 eggs
  • 2-3 tbsp coconut oil
  • 1/4 cup water
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse together all of the crust ingredients except for the water. Pulse a few times to combine the ingredients, then slowly pour in the water while the food processor is on.
  3. Remove the dough from the processor and knead it with your hands a few times to make sure it all came together to form a dough.
  4. Oil the bottom of your pie pan, and gently press the crust out with your fingers, making sure that you go up the sides. Do your best to make it an even crust all the way around. Pierce the crust with a fork a few times.
  5. Bake the crust for 12-15 minutes, until it is firm. You don't want a soggy crust.
  6. In the meantime, make the pie filling. In a large mixing bowl, whisk together the maple syrup, honey, eggs, oil, vanilla, cinnamon and salt until evenly combined. Use a spoon or spatula to stir in the pecan pieces.
  7. When the crust is done pre-baking, remove from the oven and gently pour the pecan filling onto the pie crust. Fill it up almost to the top, making sure to not overfill. You don't want it to spill over the outside of the crust.
  8. Gently set it back in the oven and bake for 40-45 minutes.
  9. When it is done baking, let it cool completely and then set it in the fridge for at least 2 hours before serving.
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Skillet Cornbread & Sausage Stuffing

DAY 4 of the Thanksgiving series! Today is all about one of my favorite parts of Thanksgiving –> STUFFING.

Enough said.

Skillet Cornbread & Sausage Stuffing

Okay maybe not, I can say a lot about stuffing. Move that turkey aside, I’m all about the stuffing. My grandma has always made the most BOMB stuffing, basically ever since I can remember. It is made with cornbread and LOTS AND LOTS of sage. She makes a giant pan of it and it is most definitely gone no longer than 3 days after Thanksgiving. My entire family pretty much inhales it every year. So, you can just imagine that this was the thing that I missed the most about Thanksgiving right after I got diagnosed with my food allergies. I. was. so. bummed. I thought I was never ever going to be able to eat stuffing like grandma’s again.

But I think I’ve fixed this problem. Hallelujah.

Cornbread and Sausage Stuffing

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My gluten-free version of my favorite stuffing is a lot like my grandma’s, plus some sausage. Again, hallelujah. It is bread-y, has a tiny bit of spice from the sausage, loaded with sage so HELLO FALL.

Skillet Cornbread & Sausage Stuffing

Why don’t we make stuffing year round? I think I could eat it every day, but I guess it wouldn’t make it as special on Thanksgiving. Okay fine, we can save it for November. But that just means we can eat out weight in stuffing during this time of year. And you better be ready for me to stop by your house on turkey day if you make this stuffing. Make extra, you won’t regret it.

Skillet Cornbread & Sausage Stuffing

Skillet Cornbread & Sausage Stuffing

Skillet Cornbread & Sausage Stuffing

As always, if you make any of the recipes from this site, take a pretty picture of it and tag it on Instagram or Twitter with #thewheatlesskitchen, I LOVE seeing when you guys make my recipes!

 

Cornbread & Sausage Stuffing

Yield: Serves 6

Ingredients

    Cornbread
  • 1 cup cornmeal
  • 1/2 cup brown rice flour
  • 1 tbsp tapioca starch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp dried sage
  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 1/4 cup butter, melted (I used Earth Balance vegan butter)
  • 3 tbsp honey
  • Stuffing
  • 1 batch of cornbread (see above for ingredients)
  • 1/2 lb sweet Italian chicken sausage
  • 3 stalks celery, chopped
  • 1 large carrot, diced
  • 1 bunch of green onions, thinly sliced (whites and most of the greens)
  • 1-2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 2 cups chicken or vegetable stock

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, whisk together all of the cornbread ingredients until you have a smooth batter. Grease an 8x8 glass baking dish with cooking spray and pour the batter into the dish. Bake for 20-25 minutes, until a knife inserted in the center comes out clean.
  3. Let the cornbread cool for at least 15 minutes so that you can handle it.
  4. While the cornbread is cooking, preheat a large cast iron skillet over medium-high heat.
  5. Add a tbsp of olive oil and then add the sausage, breaking up the sausage into small pieces with a wooden spoon. Cook the sausage for 5-7 minutes, stirring occasionally, until brown and cooked through.
  6. Add the celery, carrot and green onions, stir. Season with salt and pepper. Cook, stirring frequently, for 2-3 minutes until the vegetables are just starting to get soft.
  7. Remove the skillet from the heat while you break up the cornbread.
  8. Once the cornbread has cooled, break it up with your hands into the size of large crumbs. Add all of the cornbread to the skillet and stir to combine. Use a spoon to help you level out the cornbread for an even layer.
  9. Cover the skillet with foil and place it in the oven. Bake for 40 minutes, until cooked through. (Remove the foil for the last 15 minutes so it browns on top.)
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Grain-Free Cranberry Orange Bread

It’s DAY 3 of the Thanksgiving series! Today, we have a quick and easy dessert that everyone will love: cranberry orange bread! You can serve this alongside all of those pies that you will have and it will definitely be a hit. It is a little lighter and slightly less sweet than a pie, so maybe this can be a little night cap after a long day of stuffing your pie hole.

Grain-Free Cranberry Orange Bread

I like to use cranberries in different ways, other than just your average cranberry sauce. Not that there is anything wrong with the traditional cranberry sauce, calm down Thanksgiving purists. Most of the homemade cranberry recipes I’ve seen include orange juice in making of the sauce, so why not add that flavor in the bread? I knew you would agree.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

This pretty loaf is studded with fresh cranberries and has a nice punch of that orange flavor. It is sweet, but not sickeningly. My favorite part is when you cut into it and see all of the pretty cranberries floating around in there. My go-to way of enjoying this dessert/breakfast/snack is toasted with a tiny bit of butter and honey drizzled on top.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

I think this would make a perfect day-after-Thanksgiving breakfast. With a little leftover turkey on the side. Is that weird? Eh, whatever, you eat cranberry sauce with your turkey, right? So why not cranberry bread?

Once again, we agree.

 

Grain-Free Cranberry Orange Bread

Yield: Makes 1 standard loaf

Ingredients

  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 large eggs
  • 1/2 cup freshly squeezed orange juice
  • zest of 1 orange
  • 1/4 cup real maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1 cup fresh cranberries

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
  2. In a large mixing bowl, whisk together all of the ingredients except for the cranberries. Whisk until you have a smooth batter with no lumps.
  3. Stir in the cranberries with a spoon or spatula.
  4. Pour the batter into the loaf pan and bake for 40-45 minutes, until brown on top and cooked through. You should be able to stick a knife in the center and it come out clean.
  5. Remove from the oven and let it cool in the pan for 10 minutes.
  6. After slightly cooled, invert onto a cooling rack and let it cool completely before cutting into it.
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Sautéed Green Beans with Mushrooms + Almonds

Day 2 of my Thanksgiving series is all about the side dishes, okay one side dish. But you know what I mean. These sauteed green beans are kind of my take on the traditional green bean casserole. Except not a casserole. And way healthier.

Sauteed Green Beans with Mushrooms and Almonds

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My grandma has made a green bean casserole for Thanksgiving since I was a kid. And, in true grandma fashion, it was filled with cream of mushrooms soup, lots of butter, and topped with crispy fried onions. It is GOOD, shoutout to all my grandmas and their green bean casserole. But the amount of unhealthy ingredients, fat and calories in that thing will scare just about anybody. Enter: sauteed green beans.

Sauteed Green Beans with Mushrooms and Almonds

Sauteed Green Beans with Mushrooms and Almonds

Sauteed Green Beans with Mushrooms and Almonds

Green beans are so darn good on their own, they don’t need a bunch of junk covering them up. Just saute in some good olive oil, throw in some mushrooms and crunchy sliced almonds, and you have yourself a star side dish. And it won’t even make you feel like you need a nap after eating it (we’ll leave that job for all that pie you’re going to eat). That’s a win in my book.

 

Sautéed Green Beans with Mushrooms + Almonds

Yield: Serves 4-6

Ingredients

  • 16 oz fresh green beans
  • 8 oz cremini mushrooms, thinly sliced
  • 1/3-1/2 cup sliced almonds
  • 2 tbsp extra virgin olive oil
  • pinch of salt and pepper

Instructions

  1. Preheat a large skillet over medium-high heat. I used a cast iron.
  2. Trim the ends off of the green beans. Add the oil to the pan, then add the green beans and season with a pinch of salt and pepper. Stir frequently for 3-4 minutes.
  3. Turn the heat down to medium, and add the sliced mushroom and cook for another 4-5 minutes, stirring frequently.
  4. When the green beans are tender-crisp, and the mushrooms are brown, season with another small pinch of salt and pepper.
  5. Remove from heat and gently stir in the almonds.
  6. Transfer to a platter and serve.
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Apple & Goat Cheese Stuffed Pork Tenderloin

Today is day one of my 5-day Thanksgiving series! I thought I would start out with a main course that is a little less traditional than your usual turkey: stuffed pork tenderloin. This dish is stuffed with a few of my favorite things –> apples, goat cheese, parsley. How could you go wrong?!

Apple and Goat cheese stuffed pork tenderloin

And we all know what happens when you combine apple and pork, right? Holy yum. And in my opinion, you can add goat cheese to pretty much anything and it’s a winner. The apples get soft and that goat cheese gets creamy and melty. Holy yum, again.

Apple & Goat Cheese Stuffed Pork Tenderloin

I’ve always been a little intimidated by stuffed tenderloin. It looked so complicated to me, and I was always afraid that I would do a crappy job at wrapping everything up and all the filling would just fall out on me. Hashtag-aint-nobody-got-time-for-that. But but but, when I actually tried it, it was much easier than I thought. And plus, you get to take all of your aggression out on the meat when you pound it out. This is more acceptable than punching your significant other in the throat, am I right? I thought so.

Apple and Goat cheese stuffed pork tenderloin

Apple and Goat cheese stuffed pork tenderloin

I think this would be a great accompaniment to your perfectly roasted turkey if you are feeding a crowd. I always like to throw in a couple of new and unexpected things on my Thanksgiving table. Your friends and family will appreciate that.

 

Apple & Goat Cheese Stuffed Pork Tenderloin

Yield: Serves 4

Ingredients

  • 1 (1 lb) pork tenderloin
  • 2 tbsp extra virgin olive oil
  • 1/4-1/2 tsp kosher salt
  • 1/4-1/2 tsp black pepper
  • 1 clove garlic, diced
  • 1/2 large red apple, chopped
  • 1/4 cup parsley leaves
  • 1/4 cup goat cheese, crumbled
  • baker's twine for tying the pork

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (do not cut all the way through). Open the tenderloin so it lies flat. On each half, make another, lengthwise slit down the center, also to within 1/2-inch of bottom.
  3. Cover with a piece of plastic wrap, and flatten the meat out to about 1/4 inch thick with a meat mallet.
  4. Remove the plastic wrap and spread the chopped apple, goat cheese, garlic and parsley along the center of the tenderloin. Season with a small pinch of salt and pepper.
  5. Carefully roll up the meat, lengthwise, making sure the the filling stays inside. Tie up the roast at 2 inch intervals using kitchen string. Make sure you tie it fairly tight, to make sure it doesn't come apart when in the oven.
  6. Rub the entire tenderloin with olive oil and season with salt and pepper.
  7. Place in a lined roasting pan and roast for 25-30 minutes, a meat thermometer should read 160 degrees when stuck in the center.
  8. Turn broiler on high for about 5 minutes to brown the outside. Be careful with this step and keep an eye on it, it will brown quickly.
  9. When done roasting, remove from the oven and let it stand for at least 10 minutes before cutting.
  10. Cut off the string before serving, and then cut into slices.
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[Grain-Free] Toasted Coconut + Almond Biscotti

Solely because of the fact that I love coffee as much as I do, I’m kind of shocked that this is my first time making biscotti. It’s pretty much the best for coffee dunking. And said coffee dunking is happening riiiight now on this chilly Saturday morning. Complete with a pretty vegetable + egg scramble and my favorite comfy-cozy socks. I’m enjoying this slow morning before a crazy day full of tailgates and football. Ahem, wreck ‘em Tech.

Grain-Free Toasted Coconut and Almond Biscotti

Grain-Free Toasted Coconut and Almond Biscotti

You guys, the toasted coconuty-ness (that’s totally a word) of these little biscotti bites of Heaven is insane. I’ve decided that coffee and coconut just go together. BFF’s for sure, almost as close as PB and chocolate. Almost. I kept them grain-free by using my tried and true faves: almond flour and coconut flour. With some toasted coconut and sliced almonds in there for good measure. Oh oh oh, and they are free of refined sugar! Score. I used honey instead of sugar because that’s how I roll.

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Toasted Coconut & Almond Biscotti

Biscotti is meant to be super crunchy, which is exactly how I DO NOT like my cookies. Cookies should be soft and chewy, biscotti should be crispy and crunchy. So take my word for it, these crispy and crunchy biscotti need to be dunked in something. I prefer coffee, but take your pick of anything steamy and cozy. Get crazy with hot tea, warm milk, whatever your little heart desires.

Grain-Free Toasted Coconut and Almond Biscotti

Oh mylanta, SO good. And crunchy and crumbly and sweet and perfect.

Grain-Free Toasted Coconut and Almond Biscotti

So here is your agenda for the day –>

1. Make this biscotti
2. Brew yourself a nice STRONG cup of coffee (with your fav creamer if you must)
3. Dip biscotti into coffee
4. Transport the drippy and crumbly goodness straight to your face hole
5. Repeat with at least 3 biscottis, because it’s Saturday and you do what you want
6. Sit back and think of how awesome your day is going to be

Grain-Free Toasted Coconut and Almond Biscotti

Happy weekending, my friends!

 

[Grain-Free] Toasted Coconut + Almond Biscotti

Yield: Makes 15-18 pieces

Ingredients

  • 1/2 cup unsweetened shredded coconut
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup sliced almonds
  • 1 tsp baking powder
  • 3 tbsp honey
  • 2 large eggs
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 300 degrees. Line a baking pan with parchment paper.
  2. To toast the coconut, heat a small skillet over medium heat and add the coconut to a dry pan. Stir frequently for about 5 minutes, until the coconut turns a light brown color. Be careful because coconut burns very quickly, you have to keep an eye on it.
  3. Once toasted, remove the coconut from the pan or else it will keep browning and will scorch.
  4. In a food processor, add all of the ingredients except for the sliced almonds. Turn the food processor on until the mixture starts to come together to form a dough.
  5. Remove from the processor and transfer into a large bowl. Gently stir the sliced almonds in with a spoon, or just use your hands to incorporate.
  6. Once the dough is mixed, form it into a flat loaf in the middle of a baking sheet. It will be about 12 inches long and 6 inches wide. It will be about 1/2-3/4 inch thick (about the thickness of your index finger). I hope that makes sense -> see picture above.
  7. Bake at 300 degrees for 25 minutes, then remove from the oven and let cool for 10 minutes.
  8. Cut into 1/2-3/4 inch thick slices, lay each slice on its side.
  9. Put the slices back into the oven for 30 minutes, until golden brown and very crunchy.
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Thursday Things

- It was 19 degrees in Lubbock this morning. Whaaaat?! Why? How? I don’t like it. Is it weird that I have yet to step foot out of our apartment today in fear of freezing into a solid block of ice? I know that’s totally dramatic, for for realz, I don’t like the cold. I would never survive if we lived up north.

– There has been a lot of fall food things on the blog lately. I’ve probably eaten more pancakes and pumpkin things than one person should over the past month. And I’m totally not stopping.

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– I got this adorable Noonday necklace recently, and I’m kind of in love with it. If you guys have never heard of Noonday, it is such a great company with an amazing mission and focus. I’m getting a few of my favorite people some Noonday jewelry as Christmas presents.

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– People ask me all the time, “do you ever have times where your food doesn’t turn out right? Like total recipe fails?” Ummm, yes. Of course. These little crater-looking things were supposed to be the cutest cranberry orange muffins. As you can see, they are clearly not. Craaaaaap. #fail

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A few fun things around the internets this week…

10 Tips on working from home. I should really start adopting some of these habits.
This persimmon macadamia nut cake is just so darn pretty.
How to turn any house into a home. Love these tips!
I just want to curl up in my pj’s with a huge bowl of this chipotle turkey quinoa chili.
And same goes for this thai curried butternut soup. SO yum.
I LOVE THIS POST by my girl Lindsay –> 3 Ways to reinvent yourself.
See ya later, Starbucks. Helloooo, homemade gingerbread latte.
Why have I never thought to use parsnips in loafs recipes? This carrot and parsnip loaf sounds perfect.

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[GF] Caramelized Onion + Goat Cheese Pizza

Ya’ll, get excited about next week, I’m doing a 5-day Thanksgiving recipe series! I did this last year and got a great response, so I decided to do it again. Last year, I had some fun things like a roasted turkey, grain-free stuffing and pumpkin pie. This year, I decided to go with a cornbread stuffing, pecan pie, and a couple of other fun surprises that you will have to wait until next week to see. I’m pretty pumped about it.

Caramelized onion and goat cheese pizza

But, it’s not Thanksgiving time yet, so today is pizza day. As everyday should be. I have eaten A LOT of pizza in my life, when I was a kid we ordered pizza at least once a week. My mom didn’t cook much (no offense, Mom) so we often either ate out, ordered pizza or heated up some kind of freezer foods. So you can just imagine, I know my pizza. And of course, I’ve since evolved into eating a much healthier diet than I did when I was young, but there are still times that I crave pizza. Some days just call for pizza. Can I get an amen?!

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I have gone through a few trial and error situations to get this crust just right. I’ve done the cauliflower crust, which was good, but I really wanted to come up with a more traditional crust that we can enjoy when we have a craving for pizza. No joke, this is one of the best gluten-free pizza crusts I’ve ever had. It’s soft, chewy, dough-y, holds together beautifully, and is the perfect carrier for the creamy goat cheese and sweet caramelized onions. This topping combination sounded ah-mazing when I saw this recipe, so I knew that I had to make a gluten-free version.

Caramelized onion and goat cheese pizza

Caramelized onion and goat cheese pizza

Caramelized onion and goat cheese pizza

I think this recipe will even win over your gluten loving friends! If you make this pizza, be sure to take a pretty picture of it and tag it on Instagram using #thewheatlesskitchen ! I love seeing when you guys make my recipes!

 

[GF] Caramelized Onion + Goat Cheese Pizza

Yield: Makes 1 large pizza

Ingredients

    Crust
  • 1 cup brown rice flour
  • 1 cup oat flour (I grind my oats in a food processor)
  • 1 cup tapioca flour (arrowroot starch also works)
  • 1/2 tsp xantham gum
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp coconut sugar
  • 1 tbsp active dry yeast
  • 1 1/2 cup warm water
  • 1 tbsp olive oil
  • Toppings
  • 2 medium onions, thinly sliced
  • 6-7 oz goat cheese
  • 1-2 tbsp almond milk
  • 1/4 cup chopped parsley

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the warm water and sugar, stir to dissolve the sugar. Add the yeast, stir and let it sit for 10 minutes to activate the yeast. *water should be warm, not too hot, otherwise you will kill the yeast.
  3. In a large bowl, combine the rice flour, oat flour, tapioca flour, xantham gum, baking powder and salt. Whisk until evenly combined.
  4. Pour the yeast mixture and 1 tbsp of olive oil into the flour and use a wooden spoon to stir together until it comes together to make a dough. It will be stickier than your average pizza dough.
  5. Spray a pizza pan or large baking sheet with cooking spray, set the ball of dough in the middle of the pan. Lay a piece of parchment paper on top of the dough and use a rolling pin to roll out the dough.
  6. As you are slowly rolling out the dough, keep turning it 90 degrees every time you roll to ensure that it is rolled out into a round shape. You want to roll it to be pretty thin, about 1/4 inch thick.
  7. Remove the parchment and use your fingers to form the outer crust if it is broken in spots.
  8. Place the crust in the oven and pre-bake for 25-30 minutes. It will start look dry and may crack a bit, that is okay.
  9. While the crust is baking, soften the goat cheese and make it spreadable by removing it from the fridge so it can come to room temperature. In a small bowl, mix the goat cheese with 1-2 tbsp of almond milk. It will be easier to spread.
  10. To make the caramelized onions, preheat a large skillet to medium heat. Add 1-2 tbsp of olive oil then add the onions. Saute, stirring occasionally until the onions become a deep brown color and have caramelized. This will take around 15 minutes. When the onions are brown, season with a pinch of salt and pepper. Remove from heat and set aside.
  11. When the crust is done pre-baking, spread the goat cheese in an even layer all over the pizza. On top of the goat cheese, spread the caramelized onions in an even layer.
  12. Put the pizza back in the oven and bake for another 15 minutes, until the crust is lightly browned.
  13. Remove from the oven and garnish with parsley. Cut immediately and enjoy!
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Banana Buckwheat Pancakes + Blackberry Compote

It’s cold. That means I need pancakes, all day err day. I’m being strategic by bringing you this recipe on a Friday. This is because I want you to go make them riiiiight now. This weekend. You know you want to have a lazy Saturday morning complete with delicious, nutritious, amazing pancakes. You know you do. Trust me on this.

Banana Buckwheat Pancakes

These guys are made with buckwheat, which is quickly becoming one of my new favorite foods. I find the fact that it is called buckwheat to be pretty hilarious because it is not made of wheat at all. It technically isn’t even a grain. It’s a seed. Whaaa? I know.  It is a seed that is packed with tons of nutrition —> protein, fiber, manganese, magnesium, phosphorus, and more.

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Banana Buckwheat Pancakes w Raspberry Compote

Do you want to know one benefit I get from making pancakes with bananas? Kenny won’t eat them because he’s not a huge fan of bananas (weirdo), soooo more for me. Shhh, don’t tell him I said that. I love these because you get all of those creamy sweet little chunks of bananas running through them. Seriously, so good.

Banana Buckwheat Pancakes

Banana Buckwheat Pancakes

A lot of the buckwheat pancakes that I’ve seen use buckwheat flour in combination with another type of flour due to how dense it is, but I opted to use only the buckwheat. I actually really like the dense texture that it lends the pancakes, along with a really nice nutty flavor. And because of the texture, these little guys fill you up, it doesn’t take much to feel full.

Banana Buckwheat Pancakes

Banana Buckwheat Pancakes

Oh and can we just talk about this sauce/compote for a minute? It’s kind of the bomb. And there are only 3 ingredients, which makes it even better. It’s so simple, just blackberries, a little bit of coconut sugar and some vanilla extract. Boom, you have yourself a dreamy sauce to slather your pancakes with. For real though, don’t skip this part, the blackberries go so perfectly with the banana filled pancakes.

Banana Buckwheat Pancakes

Add a nice hot cup of coffee alongside, and you have yourself the best morning ever.

p.s. Does anyone else think of The Little Rascals when they say ‘buckwheat’?? Tell me I’m not the only one. —> Oooooootay, buckwheat!

 

Banana Buckwheat Pancakes + Blackberry Compote

Yield: Makes about 10 (4-inch) pancakes

Ingredients

  • 1 1/2 cup buckwheat flour (I ground up buckwheat groats in a food processor)
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 large banana, mashed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk
  • Blackberry Compote
  • 1 1/2 cups fresh or frozen blackberries
  • 1 tbsp coconut sugar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp water
  • 1/2 tsp arrowroot powder (optional thickener)

Instructions

  1. Preheat a large skillet over medium-low heat.
  2. In a large mixing bowl, whisk together all of the pancake ingredients until you have a smooth batter.
  3. Grease the skillet with butter or coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.
  4. To make the blackberry compote, combine the blackberries, coconut sugar and vanilla in a small saucepan over medium heat.
  5. Use a wooden spoon to stir until the sugar coats the berries. Gently break up the berries with the spoon until they start to break down and turn into a thick sauce. If it is not as thick as you would like, you can add about a tsp of arrowroot or tapioca starch to the sauce. Stir to thicken.
  6. Top pancakes with sauce and enjoy!
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Thursday Things

A little bit of life lately —>

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I can’t get enough of this pumpkin almond bread that I posted the other day. I’ve been eating every morning for breakfast with a little almond butter smeared on top. Heaven. The perfect Fall breakfast. Or lunch. Or dinner. Or snack. Whatever.

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It has been consistently chilly here in Lubbock and I have refused to turn on the heater just yet. I’ve basically been living in my baggiest, most comfortable sweatpants while I’m at home. It makes days full of recipe testing so much more fun. Oh, and these BOMB banana buckwheat pancakes with blackberry compote is coming to the blog on Friday. Get excited.

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I obviously never start my day without coffee, normally it’s iced, but lately it’s been way too cold in the mornings, so HOT it is. And the morning light has been making it look darn pretty.

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Can we just talk about this giant smoothie that is bigger than my head? I couldn’t make a normal sized smoothie to save my life. This one contained frozen banana, vanilla protein powder, kale, maca, dates, flax and almond milk. Oh. My. YUM. Winter is not going to stop me from drinking my greens.

 

Some fun things around the internet…

I want to be brave and wear an adorable head wrap, here’s how to style them.

Double dark chocolate coconut macaroon tart. Ah-mazing!

Normally I’m not a huge fan of tart smoothies, but this one is a winner.

This cream of millet coconut and ginger porridge sounds SO warm and comforting.

Vegan pumpkin caramels. Making NOW.

This is absolutely one of the best things I’ve read in a long time. So much truth.

These adorable little single serving apple crisps are definitely happening this weekend.

 

I hope all of my invisible internet peeps have a great weekend!

xo, Candace

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