Day two of the Labor Day weekend cooking craziness was the most intense. Sara and I started at 11 a.m. and called it a day at 1 a.m. We were very productive during those 14 hours.
We kicked it off with breakfast food recipes and up first was an adapted version of the granola I fell in love with last month.
The allergy ingredient modifications to my already adapted granola recipe are:
5 gluten free brown rice cakes
1/2 cup quinoa flakes
1/2 cup
1/3 cup agave nectar
5 Tbs. olive oil
1/2 tsp. ground cinnamon
1 cup dried fruit (Banana in this batch)
The directions for baking it are the same as before.
Sara and I made four pans of the yummy stuff!
The second breakfast item we dished out was apple filled pancakes. Words cannot describe how amazingly delicious these are. It's like biting into an apple pie pastry but without all the additives. Sooooo delectable.
Slice a few apples. However many pancakes you anticipate making.
Mix up a pancake batter.
I used this gluten free pancake mix from Cherrybrook Kitchen because it was seriously the only mix in the gluten free baking section of the Natural Groceries that met all my allergy requirements. A lot of gluten-free mixes have corn in them and that's on my don't-eat-or-else list. It was quite the happy accident that only one box met my needs, because this pancake mix is the best mix (gluten-free or otherwise) that I have ever had. Ever.
Once the batter is ready, dip the apple slices into the batter and cook as per box instructions.
For me it was two minutes on each side of the cake.
The filling is perfectly cooked and oh so good. I will add cinnamon next time though, that would really knock these out of the park.
This is the quantity we had after eating a few stacks for lunch. Hey, cooking really works up an appetite!
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