In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
2OuncesPecorino Romano CheeseShaved with a vegetable peeler
Preheat oven to 375F.
To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
1Teaspoonbaking sodaThis is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.*
* Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. *
Bake for 30 minutes at 350 degrees.
Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
1cupsprouted brown rice or sorghum flour (or 50/50)
1/2cupsprouted yellow corn flour or cornmeal
1/3cupbrown sugar, packed
1Tbspbread machine or instant yeast
1eaomega-3 egg white
1tspapple cider vinegar
Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
* Never omit salt from a yeast bread recipe. It has an important function in yeast development.
1 1/2teaspoonscoconut sap sugar (or sugar of choice)
3/4cuporganic butter, melted
• Olive or coconut oil for greasing waffle iron
1 1/2cupscoconut sugar (or brown sugar)
1 1/2teaspoonsapple cider vinegar
2cupsorganic apple cider
2cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
Stir baking soda into batter.
Preheat waffle iron and brush lightly with coconut or olive oil.
Cook waffles until golden brown - about 4-5 minutes.
Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
Combine all syrup ingredients in a medium saucepan.
Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
To serve - butter up your waffles, drizzle with cider syrup and dig in!