Trader Joe’s Pancake and Waffle mix is wheat, peanuts, nut, milk and diary, soy and corn free! Since this list contains many of the allergy culprits this mix bodes well for any person avoiding these foods or allergic to them. Also sugar free!
Most importantly the waffles are delicious and lose nothing from the lack of wheat. The main flour is rice flour with some tapioca and arrowroot flour as well.
Light with a spongy textures inside, crisp, crunchy outside. We made ours with dairy free Sweet Cream and warmed up dark Morello Cherries – also from TJoe’s for a satisfying and delicous Sunday brunch.
This is the best tasting gluten free flour mix I’ve found. There’s no predominating strong flavor that takes over the mix so the baked goods taste like . . . baked goods – not bean flour or quinoa or buckwheat. Not that those are bad it’s just sometimes a good old fashioned tasting pancake or muffin is just what is called for.
The basic idea for these came from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero.
Use 1 batch of baking mix for each recipe below.
BAKING MIX
1/4 c. tapioca flour
1/3 c. almond meal/flour
2. T. ground flax seed (or your choice of gluten free flour)
1/3 c. brown or white rice flour
1/3 c. sorghum flour
1 t. baking powder
1/2 baking soda
1/4 t. salt
FOR CUPCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
1/2 c. xylitol
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)
Mix these ingredients on medium speed and then mix in the baking mix above. Mix well – there’s no gluten so there’s no danger of overmixing.
Preheat oven to 350F
Oil muffin tin
Bake 20-25 minutes
FOR PANCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
2 eggs, separated
Beat the egg whites and set aside. Whisk milk, oil and egg yolks.
Mix in the baking mix above. Fold in the egg whites.
Make the pancakes over medium heat in a saute or frying pan.
Good with blueberrries sweetened with Xylitol.
FOR COOKIES
1/2 c. butter or Earth Balance
1/2 c. xylitol
1 1/2 t. Stevia
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)
1/3 c. coconut
Mix these ingredients on medium speed and then mix in the baking mix above. Mix well – there’s no gluten so there’s no danger of overmixing.
Preheat oven to 350F
Drop by spoonfuls on baking sheet
Bake 12-15 minutes
Put 1 1/2 cups of mixed frozen blackberries and strawberries in a food processor with 1 1/2 T. Xylitol. Blend, slowly adding unsweetned almond milk until desired sorbet consistency is achieved.
Miss candy? These fruit sours are sugar free and awesome. I’m trying out the Watermelon Splash and Cherry Blast. Both are mighty good! I just ordered the six pack for $13.50 from Emerald Forest. Soon I’ll get to try Raspberry Dance, Citrus Sky, Keylime Dream, and Grape Blizzard.
modified from the recipe at Bob’s Red Mill (bobsredmill.com)
This is my first cake experiment since going on the diet. I will definitely make this one again. As the name implies it is moist and also very tasty.
1/4 c. butter
1/3 c. xylitol
1/2 cup almond meal
3 T. coconut
1/2 t. BP
dash salt
1 large egg
3 T. milk
1/2 t. vanilla
Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined. In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 4.5 by 8.5 pyrex loaf pan and bake at 350°F for 30 minutes.
Break the silken tofu into pieces and place in a food processor or blender. Add the berries and the lemon extract. Blend until very smooth. Add the xylitol. Pour the mousse into individual serving glasses or small bowls. Refrigerate for 3 or more hours. You can make the mousse the night before you want to serve it. To make the berry sauce, place the thawed berries in the blender and blend until smooth. Taste and add xylitol if desired.
Before serving, pour 3 tablespoons of the berry sauce over each individual mousse.
modified to remove sugar from Bob’s Red Mill. This recipe is free of sugar, corn, wheat, yeast, milk and egg.
These were a bit dry so I "frosted" them with some Sweet Cream.
Ingredients:
1 cup sifted Brown Rice Flour
1/2 cup sifted Amaranth Flour
1/4 cup Carob Powder (Toasted)
1 tsp Baking Soda
1/2 tsp Sea Salt
1/4 cup Water
1/3 cup Vegetable Oil
1/3 cup Xylitol
1 Tb Cider Vinegar
1 tsp Vanilla
1/4 cup Walnut Pieces
Preheat oven to 350 degrees F. Grease one 9-inch square baking pan, set aside.
Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Batter will be thick; spread it thinly in pan. Scatter nuts on top of batter (optional). Bake 20 to 25 minutes, careful not to overbake. Typically, cracks appear in top when done.
To Make a Cake:
Follow brownie recipe exactly, except increase water to 2/3 cup. Bake for 25 to 30 minutes.
2 1/4 cups almond flour (or any raw nut except peanuts, ground into flour)
1/3 cup of ghee (at room temperature)
1 tsp non-alcohol vanilla flavoring
1 tsp non-alcohol almond flavoring
1/4 cup Xylitol
1 tsp Stevia
2 eggs
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened shredded coconut (optional)
Preheat oven to 350 degrees. Combine flour with baking soda and salt, set aside. Beat ghee until creamy. Add xylitol and stevia. Beat in vanilla flavor, almond flavor, and eggs. Beat in flour until combined. Mix in coconut with a spoon. Line an airbake (the bottoms brown fast) cookie sheet with parchment paper, and drop dough by spoonfuls onto cookie sheet. Cook for approximately 12 minutes. Recipe yields 25 cookies (keep a batch on hand in the freezer – they even taste good frozen).
1/4 cut almond or cashew or macadamia nut butter (approximately 2 1/2 ounces macadamia nuts, whole)
1/4 cup butter, room temperature
1 teaspoon SteviaPlus®
4 tablespoons Xylitol
1/2 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
1/4 cup almond meal
1/2 cup ground almonds
Bake at 375 degrees for 6 minutes
Cream butter and nutbutter with sweeteners, then beat in egg and vanilla. Stir in almond meal and ground almonds. The dough is very sticky so coat your hands with almond meal before rolling into 1" balls and placing on parchment paper lined cookie sheet.
