Recipe Category Archives: Breakfast

Low Carb Pancakes Recipe

By on March 18, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

low carb pancakes

The Low Carb Pancakes challenge is: no grain flour and no sugar.

But just as it is true that if life sends you lemons, you make lemonade, so too, if life withholds carbs, you make no or low carb pancakes and other goodies, period. Smile please.

Take a look in my giant file, Low Carb Diet Recipes

You’ll be amazed how resourceful it will make you!

I have been exploring with low carb pancakes, and both the savory and sweet low carb pancakes and flat breads turn out to be real viable and delicious options, and have been right in the center of my kitchen playground these past three weeks. It is not a matter of swearing off carbs for life, just a matter of reducing them and exploring with their healthy no-carb alternatives. Not having any carbs, it goes without saying they are also gluten-free to boot. I make no end of delicious and wholesome pancakes and crepes in every shape and form, both gluten-free and low gluten, with spelt and other whole grain flours.

The secret is in the almond flour, ground whole almonds, with some ground flax, and coconut flour, not necessarily all at once, so nut-allergic diners can experiment more with flax, pumpkin seed meal, sunflower seed meal, and coconut flour. I was surprised to see how neutral all three turn out to be in each mixture, and how obediently they take on all flavors they are paired with. If you intend to use these flours on a regular basis, take yourself to a price club where they will be much more affordable than in retail health food stores. Curiously, some people, like my granddaughter Musia, can’t have tree nuts but are totally OK with peanuts. In this case use peanut flour.

Rather than give you set recipes, I am giving you a couple base recipe suggestions for low carb pancakes, and suggest ways to play with them in exciting combinations. My suggestions below are for just one serving, go ahead and multiply the ones that appeal to you the most.

Attention dear Vegan friends: Low Carb Pancakes are for you too!

Skip the egg, and raise the flax meal to 3 tablespoons and the liquid to 2/3 cup.

I tinkered with low carb pancakes into a bread loaf and muffin shape:

I must say I was not happy with the results; both the loaf and the muffins looked stunted and had no visual appeal whatsoever. So my advice is, make it a sort of skillet bread as I am making it here, sacrifice some of the pristine raised look (remember, in many cuisines, like Indian, ALL breads are flat breads) and keep all the flavor!

My recipe makes 1 serving. No problem multiplying the recipe. Make the batter up to 4 times larger, and make small pancakes. Too lazy to make the pancakes one by one? Make just one giant pancake, and cut it in wedges.

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Raw Almond Pudding Recipe. All Variations

By on March 18, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

raw chia almond flax pudding

My raw almond pudding is my brand new star.

With this delightful raw almond pudding I am proudly expanding my Low Carb Treat Repertoire  This new dessert is the result of much tinkering, not only in honor of some severely sugar-restricted friends who want their dessert and eat it too, but for us omnivores! This almond pudding has everything going for it: low carb (very-low-to-no-carb if you use stevia);  it is so nutritious it is equally at home whether you enjoy it as dessert or as breakfast; 100% raw, no cooking; vegan; the chia seeds are a superfood; a snap to make. What more could anyone wish for in a dessert? Even those of us who can’t have nuts can forgo the almonds and replace the almond milk with another no-nut milk.

I love to use almond milk, I find some excellent choices in health food stores or better supermarket.

All brands marked unsweetened are low in calories, ranging from just 30 to 45 calories per 1-cup serving. Play with different brands and see which one you like best. Likewise, use whole milk or full fat coconut milk if you are looking to maximize the caloric content.

 

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Cornmeal Yogurt Blueberry Pancakes

By on March 18, 2017 in

adapted from Levana Cooks, using Mixed Berry Levana Nourishments

cornmeal yogurt blueberry pancakes

These blueberry pancakes have all the appeal of latkas, without the frying.

My blueberry pancakes are the perfect recipe to play with gluten-free flour. And nobody but you will even notice you made some accommodations for Healthy Gluten-Free Treats.

Don’t be surprised that I use frozen berries!

Unsweetened of course: Frozen Fruit are my great favorite: ready, sweet, delicious, always available, and always affordable. I recently made them with all-blue cornmeal, and they were delicious but they took on an ink-deep blue color, so I decided to make them with regular cornmeal and got the same delicious flavor but more pristine look above. You can easily make these pancakes dairy-free by using any dairy-free milk and yogurt.

You will love the pleasing grittiness of cornmeal in these blueberry pancakes!

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Vegan Vegetable Scones Recipe

By on March 18, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

vegan vegetable scones

Vegetable scones are ideally easy to make, hearty and delicious.

And not just for breakfast, but also like a mini meal. You can make them at the drop of a hat, and they are quite close to bread and quick bread, and every bit as satisfying. Vegetable scones – interchangeable with vegetable biscuits – also pack a great nutritional punch, and do not include eggs to begin with: the ideal vegan breakfast treat.

Although you can make these vegetable scones with regular flour (in this case, simply use 3 1/2 cups regular flour total), I just love the idea that they are so easy to make the gluten-free way, and that they can be made with a wonderful selection of flours: No potato starch if I can help it, and help it I can!

Feel free to explore with other gluten-free flours, just as long as you total 3 1/2 cups flour, including the tapioca: Rice flour, chick pea flour, quinoa flour, etc…

I am on a kick tinkering with sorghum flour.

I love sorghum for the gritty texture it imparts to baked goods, especially if, as here, you include that little bit of vinegar for good volume.

Be sure not to forgo the nutritional yeast, this is what will give your “Un-cheesy” vegetable scones that cheesy je ne sais quoi in the flavor.

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Raw Overnight Oats Recipe. All Variations

By on March 16, 2017 in

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

raw overnight oats chia

Overnight Oats are a super healthy and super quick breakfast treat.

Steel-cut oats, are my rock-star grain and are perfect in this overnight oats breakfast. There’s nothing you can’t do with steel-cut oats. They are naturally gluten-free too, as long as they are marked gluten-free, which will clearly indicate the steel-cut oats were processed in gluten-free machinery. Take a look at the superfoods lineup of ingredients in this overnight oats recipe!

I highly recommend Kathy Hester’s Book OATrageous, where she shares over a hundred fantastic and easy oat-based recipes, both savory and sweet, even oat-based bath products!

In my overnight oats, no cooking and no mess whatsoever!

The steel-cut oats “cook” just by soaking them in a liquid. The resulting pudding is, just like Kathy Hester says, OATrageous! Want your rice pudding to be super delicious and super nutritious? Make it with steel-cut oats, and get optimal nutrition even at breakfast time, even at dessert time, as this dish is a good enough treat to serve for dessert too!

Below is the basic recipe just as I made it in my tinkering with raw steel-cut oats pudding on my first try, and I will include all variations.

The chia seeds contribute a pleasant viscosity to the final texture;

Chia seeds are a worthwhile match for the steel-cut oats on every count: cute look, flavor, texture, amazing nutritional contribution.

Although I greatly value old fashioned oats and use them extensively (as a quick soup thickener, in cookies, in bread doughs, even in meatloaf, kugel and veggie burgers), for this raw overnight pudding we only want the steel-cut oats. Old-fashioned oats, shaped as thin slices, would absorb the liquid too quickly and get mushy, and you would end up with not enough texture.

So: Steel-cut oats is the way to go for this overnight oats breakfast.

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