Gingerbread pancakes...gluten free

  If there is one thing that I truly miss now that I can't have gluten, it's desserts, and biscuits.  O.K. that's two things.  I have been missing comfort desserts, especially those I associate with my favorite time of year...fall. I wasn't satisfied with any of the gluten free gingerbread  or gingerbread cookie recipes that I found. ( I still haven't' found a pumpkin bread recipe that can rival the awesome one I used to make with white and wheat flours).  But low and behold...I found a recipe for gluten free, vegan gingerbread pancakes, and they taste like a decadent dessert!
  I found this recipe from Babycakes.  I bought the cookbook Babycakes Covers the Classics and can't wait to try many of the other recipes!  This one wasn't hard to make, it just took a while to make all the small pancakes.  But once I was done, I ate a few, shared a few, and still had some to stick in the freezer for later.
  As I've said before, sometimes I make substitutions if I don't have all that  recipe calls for.  It turned out great, but I will let you know what I changed from the original.

The batter is somewhat thicker than "traditional" batter.

Flip once they start to bubble.

• 2 cups all-purpose gluten free baking powder
• 2 teas. baking soda
• 2 teas. baking powder
• 1 Tbls. ground ginger
• 1 teas. ground cinnamon
• 1 teas salt
• 1/2 xanthan gum
• 1/4 teas. ground cardamom( I had to use my mortar and pestle to grind some)
• 1/4 teas. ground cloves
• 2/3 cup applesauce
• 1/2 cup melted coconut oil
• 1/3 agave
• 1/3 cup molasses
• 2/3 cup rice milk (I didn't have any so I used coconut milk)
• 2 Tbls. vanilla extract

1. Whisk flour, soda, powder, ginger, cinnamon, salt, xanthan gum, cardamom, and cloves together in a bowl.
2. Add applesauce, coconut oil, agave, molasses, milk, and vanilla and stir until smooth.
3. Heat a pan over medium heat, spray with nonstick spray and pour about 1/4 of batter at a time into skillet.  (I fit 3 at a time onto my skillet)>
4. Cook until the pancake bubbles, and browns then flip.  Cook until it feels firm.

  These are so delicious...thanks Babycakes!  Do you have a favorite gluten free dessert recipe?  I'd love to hear about it.  As always, if you've found a good one for biscuits, please let me know!

Blessings,

Joanna

Gluten free microwaveable chocolate cake with fresh blueberries

   My son got the idea from watching +SORTED Food  to make a microwavable, individual cake in a cup.  So, I decided that I needed one as well, gluten free of course.  So I made mine with almond flour by experimenting, and I think I will only try one small change the next time that I make it.  Here's how I made the cake ,version 1...  It was so easy, and a nice little treat!

Microwave chocolate cake...oh yeah!

• 1 Tbl. of Kerrygold butter
• I Tbl. Sugar in the Raw
• 1 Tbl dark cocoa powder
• 1 Tbl natural applesauce
• 1 teas. vanilla extract
• 1 egg, beaten
• 3 Tbl. almond flour
• pinch of sea salt
• fresh blueberries

1. Mix all ingredients(except blueberries) in a microwavable mug, or I used an 8 oz bowl.
2. Microwave for 1.5-2 minutes or until top is set, but still jiggly.
3. I topped mine with fresh blueberries that I had on hand, whipped cream would be good too.
4. That's it!  Next time I think I will add 1 teaspoon more of the butter, and 1 teaspoon more of the applesauce to try to make it a tad more moist.

                                     Give it a try whenever you want a chocolate treat, and want it fast!

Add a "bulletproof coffee" with your cake, and it makes a filling breakfast, or afternoon "tide-me-over" until dinner!

Enjoy a blessed day!
Joanna

Homemade eucalytpus, peppermint and ginger decongestant chest rub

The finished product...Eucalyptus chest rub!

  So,  I've decided to try a different decongestant rub for our family this year.  I usually make one with essential oils, coconut oil, and beeswax.  This time I have fresh eucalyptus leaves, so I wanted to try James Wong's recipe that I saw him make on The Cooking Channel's "Grow your own drugs" show.

Fresh eucalyptus leaves.

Add fresh ginger root & cracked black pepper.

   *We bought a small, digital kitchen scale for me to use for gluten free baking, and I needed it for James' UK measurements. --------

• 100 grams of eucalyptus leaves.

• 10 grams of freshly chopped ginger

• 1/4 teaspoon cracked black pepper (his recipe says ground black pepper, but I used what I had)

• 150 grams of coconut oil, and 50 grams of white petroleum jelly (he used 200 grams of white petroleum jelly, but I did a combo of the coconut oil, so I'm sure it's a bit different than his).

• Combine the ingredients in a glass bowl that will fit over a pot to make your double boiler.  Let it simmer for 1 hour covered.  Make sure that you check to make sure water doesn't evaporate.  I set my timer for 20 minute intervals to check for this.

• Remove from the heat and let cool while covered.

• Strain and add 20 drops of peppermint essential oil.

I used a glass bowl with a lid atop my medium sized pot.

Strain, and pour the liquid into your glass container.

  You can use the rub once a day according to James.  I know that when fall allergies kick in, we will be grateful to have this around to ease some of the congestion in our chests and noses.  I especially like the cooling effect that it brings at night when you're trying to open up to be able to sleep.  I tried it a couple of times, and I love the way it feels.  I am not looking forward to a new wave of allergies, nor winter's bouts of colds, but I will be glad that I will have something to help sooth the symptoms.   

  I am also making an infused oil of sweet almond, olive oil, eucalyptus leaves, and rosemary leaves.  I will blog on that one after it gets 5 weeks to infuse in the sun.

Blessings,

Joanna