When I first sent this recipe out in a mass email, Stacey DeGooyer of San Rafael,
California was the first to make it, so she gets the prize!
INGREDIENTS:
4 T oats
4 T flax meal
4 T cornmeal
4 T oat flour*
1 T baking powder
1/4 t salt
3 eggs
3/4 C rice milk
I don’t want to get too repetitive here with all of these great pancake recipes, so
*Option: Replace 1 tbsp oat flour with 1 tbsp coconut flour for a slightly
different flavor.
My personal favorite. Thick, heavy and soft—just like an old-fashioned stack!
INGREDIENTS:
Mix dry ingredients, then add wet, adding the milk a bit at a time to
ensure a nice thick batter. Make sure the pan is hot before adding butter
or oil to it; then spoon batter onto it. I like to use iron pans. Don’t
turn pancakes until they’re good and ready!
Note: Add 2 tbsp rolled oats for a crunchier texture.
Katie, Maddie, and I made this 3/13/05 for Maddie’s 11th birthday. She was wheat-free
at the time. We liked it.
Combine the dry ingredients in a bowl. In another bowl combine the canola oil, milk, egg, vanilla extract and water or coffee. Add the vinegar last and stir briefly. Combine the wet and dry ingredients, stir, and pour into a cake pan. Cook at 375 degrees for 25-30 minutes.
Adapted from a recipe posted on In the Kitchen with Suzanne Martinson
This recipe makes one cornbread-crusted casserole and a pan of extra
chili to serve on the side.
INGREDIENTS:
Sautee the first 4 ingredients in olive oil until soft, not limp. Stir in the next 3
ingredients. Place half of the mixture in the bottom of a flat casserole dish (like
a cake or brownie pan). Use stoneware if you have it. Stir in frozen corn.
Pour cornbread batter over the top. Cook at 400 degrees (375 degrees for
stoneware or glass) for 20-25 minutes.
Add barley and broth to the other half of the mixture. (Barley gives the chili broth a
creamy consistency.) Serve hot alongside the casserole. May be eaten as
soup or atop the casserole.
My sister Karen said this was the best pie she’d ever eaten. I disagreed (she’s eaten
our lemon pie before) and my other sister Linda suggested maybe it could be the best
apple crisp ever. All of you are welcome to come to my house with a bag of Granny
Smiths and we can make it together. Drop-ins are great.
I don’t remember how many apples I used for this recipe. A pie’s worth, anyway.
Four?
INGREDIENTS:
After cooking, toss with 1 tsp cinnamon, dash nutmeg and 1 Tbsp
sucanat*. Place in pie stone or tin.
Blend topping ingredients and place on top of apples. Bake until
browned (10-15 minutes) at about 350F.
*Sucanat is dried molasses sugar. You can buy it (and the oat bran and
flax seeds) in bulk at Whole Foods. You can substitute brown sugar or
white sugar if you want.
**To make flax meal, I buy whole flax seeds and grind a week’s worth in
a coffee grinder. Refrigerate the extra.
