Gluten Free Pancakes

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Gluten Free Pancakes

Ingredients:

  • 2 Cup gluten-free baking flour

  • 1 1/2 Tsp baking powder

  • 1 Tsp baking soda

  • 1/2 Tsp salt

  • 1/2 Tsp cinnamon

  • 1/4 Tsp nutmeg

  • 2 Tbsp raw local honey

  • 3 eggs

  • 1 1/2 Cup unsweetened almond milk

  • 1/2 Tsp apple cider vinegar

  • 1 Tsp vanilla extract

Directions:

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. Dig a well in the center, add the eggs, milk, apple cider vinegar, honey, and vanilla extract; mix together until smooth.

3. Heat a lightly coconut oiled pan / griddle at to a medium high heat.

4. Pour 1/4 cup cup for each pancake on to griddle. Flip after bubbles appear, each side should be golden brown.


 

Mixed Herbs And Toasted Almonds Salad

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Mixed Herbs And Toasted Almonds Salad

Ingredients:

  • 1/2 cup Sliced almonds

  • 1 Large head of Bibb lettuce, Butter lettuce, or Boston variety - leaves torn into bite size pieces

  • 1 cup Fresh chopped cilantro leaves

  • 1 cup Fresh chopped parsley leaves

  • 1 cup Fresh chives, chopped into 1/2 inch slices

Easy (Everything) Dressing:

  • 1/2 cup Extra virgin olive oil

  • 3 Tbsp Lemon juice

  • 1/2 Tsp Garlic salt

  • Fresh ground pepper - to taste

  • Coarse pink Himalayan salt - to taste

-Combine EVOO, lemon juice, and garlic salt in a bowl and mix together. Top with salt and pepper to taste.

Recipe Directions:

-Heat oven to 400º F. Spread almonds out on lightly coconut oil coated baking sheet. Toast for 5 minutes until golden brown, stirring several times to toast evenly.

-In a large salad bowl, toss lettuce and herbs. Add almonds as well as the dressing, combine thoroughly.