RSS

Daily Archives: May 19, 2012

Almond Buckwheat Buttermilk Pancakes (Gluten Free) with Berry Sauce

Almond Buckwheat Buttermilk Pancakes served with Berry Sauce

Since we have gone gluten free, I have been keeping my eyes open for a good buckwheat pancake recipe that my family would enjoy, as buckwheat pancakes were always our favorite! I also wanted the recipe to be lower carb so that we could eat it without guilt. I have seen lots of recipes that looked yummy, and decided to combine and tweak to come up with one that would satisfy our dietary choices. This one combines buckwheat flour with almond flour (lower carb, not no carb), and I have to say, the boys RAVED about it! It was so gratifying to hear my teenager telling me that these were the “best pancakes ever!” (I plan to make another batch soon for the freezer so that he can pop them in the toaster in the morning.) I can’t guarantee you will feel the same way, but I do hope you enjoy!

Almond Buckwheat Buttermilk Pancakes

  • 1/2 C almond flour
  • 1/2 C buckwheat flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp Truvia
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 C plus 2 Tb  buttermilk
  • butter or oil to grease griddle

Heat griddle to 325 degrees. Combine all dry ingredients in a food processor and pulse until mixed completely. Add wet ingredients and blend. When griddle is hot, grease with butter and spoon batter into smallish pancakes. (I was able to make 8.) Cook several minutes until the first side appears to be done and is starting to brown at the edges. (My pancakes did not get the traditional bubbles before flipping.) Flip and cook another minute or so. Serve with butter and berry sauce.

Berry Sauce

  • 1/3 C reduced sugar raspberry preserves
  • 1/4 C fresh or frozen blueberries

Heat ingredients together until the blueberries begin to soften. Serve over pancakes.

Advertisements
 

Tags: , , , , , , , , , , , , , , , ,

Spicy Crab Cakes (Low carb, Gluten free)

When avoiding wheat flours that contain gluten, there are many other types of flours that one can use in its place, such as rice, sorghum, or tapioca flours which are still high in carbs. Since we are also on a low carb diet to promote weight loss, we choose to use the alternatives of almond or coconut flours.

This is a crab cake recipe that I came up with for our Friday night treat, and I chose to use coconut flour because I felt that the slightly sweet taste would work well with the sweetness of the crab meat and the heat of the chipotle pepper, while acting as a glue to hold the delicate patties in shape. Crab cakes often have fillers such as potato, which increases the carbs and can also disguise the flavor of the crab… I skipped this, since we like our crab cakes to be ALL about the crab.The Parmesan cheese takes the place of breadcrumbs as a coating, and browns up nicely in the oven. This is similar to the method used in Parmesan Perch.

Crab cakes should be refrigerated for a minimum of 30 minutes prior to baking, to help them hold their shape.

Spicy Gluten Free Crab Cakes

  • 1/4C celery, finely diced
  • 1 medium leek, washed well and finely diced
  • coconut oil for sauteing
  • 1 egg, beaten
  • 2T mayonnaise
  • 2T heavy cream
  • 6 oz crab meat (I used refrigerated in a packet)
  • 1/2 chipotle pepper, canned, finely diced (seeded if you prefer milder)
  • 2tsp capers, diced
  • 2Tb fresh parsley, finely chopped
  • 2 Tb coconut flour
  • kosher salt and ground pepper to taste
  • 1/4-1/2 C Parmesan cheese, finely grated

Saute the celery and leek in coconut oil until tender, 2-3 minutes, and set aside. In a medium bowl, mix together egg, mayonnaise and cream. Gently fold in the crab meat. Add the leeks, celery, chipotle pepper, capers and parsley, mixing gently. Add coconut flour, 1 Tb at a time, mixing well. Add salt and pepper to taste. The mixture will be soft, but should be manageable. If it is too delicate, add a small amount of additional coconut flour. Divide mixture into about 6 medium patties, dredging each one in the grated Parmesan cheese before setting on a plate. Refrigerate at least 30 minutes to chill cakes and make them a little easier to handle. When they are chilled, bake at 450 degrees on a silicone baking mat or parchment-lined sheet for 10-12 minutes, or until lightly browned. Serve immediately with tartar or roumelade sauce.

Sauce: The sauce I used was a base of 1/2C mayo and 2Tb cream seasoned with a finely diced gerkin pickle, dash of hot sauce, 1/2 diced chipotle and 1tsp dijon mustard with a squeeze of lemon.

 

Tags: , , , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: