Sweet Potato Pancakes

I've tweaked the pancake recipe found in an earlier post that eliminates the eggs and wheat. My daughter is in the toddler stage where she's becoming a picky eater and doesn't want the fruits and veggies she previously loved. In order to sneak some into her diet, I added sweet potatoes to one of her favorite things and it seems to be working.

1 cup Flour Blend #1 (ingredients are in an earlier post)
2 1/2 tsp baking powder
1 1/2 tbsp sugar
1/4 tsp salt
1/2 cup pureed, cooked sweet potatoes *
1 cup rice milk
1/2 tbsp canola oil
1/4 tsp vanilla
1/4 tsp cinnamon (optional)

*I've also made these with the same amount of applesauce instead of the sweet potatoes

Combine dry ingredients in a medium bowl. In a separate bowl, combine wet ingredients. Add wet ingredients to the dry ingredients and mix. Drop by 1/4 cupful on a hot griddle (350 degrees). Makes 6-8 pancakes

I've frozen these with wax paper in between each. When ready to eat, take one out of the freezer and stick it in the toaster for a quick breakfast!

Deep Fried Fish Batter

Homemade Fish & Chips has been a special treat in our house for as long as I can remember. I now have my husband hooked, so it only made sense that I tried to experiment with my mom's recipe in order to share it with my daughter.

1 1/2 cup of Flour Blend #1 (see previous post for the ingredients of Flour Blend)
2 1/2 tbsp baking powder
1 tsp salt
2 tsp sugar
1 tbsp canola oil
approximately 3/4 cup of water
ground pepper

Combine dry ingredients in medium bowl. Add canola oil. Wisk in water slowly until it is the consistency of pancake batter.

Pat fish or boneless chicken breast dry. Dip fish (or chicken) into batter and deep fry in 350 degree canola oil until crisp. The finished fish will not have the dark color of deep fried fish with a wheat batter, but it is just as tasty!

Flour Blend #1

One of the hardest things of baking without wheat is finding a suitable replacement. I call this Flour Blend #1 because I am still experimenting and this is the one I like so far. If I come up with something better, I will add it in another post.

1 part corn flour
2 parts tapioca flour
3 parts sorghum flour
3 parts potato starch

I usually make a large amount and keep it in an airtight container in the pantry. This makes sense because of the amount of baking I do.

No-Buttercream Here Frosting

Here's a frosting recipe I changed to make it milk and soy free.

1 cup spectrum shortening
1 tsp vanilla extract
4 cups sifted confectioner's sugar
4 tbsp rice milk

In a large bowl, cream together the shortening and vanilla. Add sugar gradually, one cup at a time, while beating on medium speed. Add milk and continue beating on medium speed until light and fluffy. Keep covered with a damp cloth until ready to use. You can refrigerate any unused frosting for up to 2 weeks in an airtight container.

Makes about 3 cups.

Wacky Cake

This is an awesome chocolate cake recipe that I randomly found in a cook book (Company's Coming - Cakes). I made it, and when my husband took a bite, he got all excited saying that this was a cake his mother made for them when they were kids. He requests it now on a regular basis. I also made cupcakes with this recipe for a baby shower a little while back that was a big hit.

3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
3/4 cup canola oil
2 tsp vinegar
2 tsp vanilla
2 cups water

Preheat oven to 350 degrees. Measure dry ingredients into mixing bowl and stir. Make a well in the center. Add remaining ingredients into well and mix until smooth. Pour into greased* 9x13 pan and bake for 35-40 minutes (or 30 cupcakes for 30 minutes)

*be careful greasing pans, most cooking sprays contain soy so I use one of the spray cans that you add your own oil to and pump.

I either sprinkle confectioner's sugar on top or use the No-Buttercream Here Frosting recipe also posted on this blog.

Egg, Milk & Soy Free Pancakes

Here's the updated version of my previously posted pancake recipe. I've made these twice now (and will probably do so again tomorrow) as they are a big hit with my husband and daughter!

2 cups flour
6 tsp baking powder
3 tbsp sugar
1/2 tsp salt
6 tbsp unsweetened apple sauce
2 cups rice milk or water
1 tbsp canola oil
1/2 tsp vanilla

Mix all ingredients together and drop by 1/4 cupful on a hot griddle. Makes 12-16 pancakes. I usually cut this recipe in half for my husband and I and it makes 8 pancakes.

Banana Bread

This is my mom's recipe that I've tweaked.

1 3/4 cups flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
1 cup sugar
2 eggs
2-3 mashed overripe bananas

Bake at 350 degrees. Makes either 2 medium loafs (50 minutes) or 1 large loaf (1 hour) and 1 small loaf (take out after 40 minutes).

Baked Rice Pudding

I got this recipe from my great Aunt Lou and tweaked it a tiny bit.

1/2 cup raw rice
3 cups Rice Dream rice drink
1/2 tsp salt
1/3 cup sugar
1/8 tsp nutmeg
1/3 tsp vanilla
2/3 cup raisins (optional)

Combine all ingredients in a covered dish and place in a cold oven. Heat oven to 300 degrees. Bake 1 and 1/2 hours (stirring after 45 minutes). Sprinkle with cinnamon and serve.

Bonnie's Cookies

When I found out I was going to have to go on a milk and soy free diet, I wasn't sure what I was going to do about sweets (as I have a very sweet tooth). I searched through my collection of recipes and found this recipe for cookies I loved growing up. They called for oil instead of butter or margarine and that was when it dawned on me that I could probably modify other recipes to use canola oil as well. We called them Bonnie's cookies because my Aunt Elane always made them for my cousin Bonnie and mailed them to her for her birthday and Christmas every year (and I believe she still does). They are a sugar cookie, but in our family, they will always be referred to as Bonnie's cookies.

2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp nutmeg
1 cup sugar
3/4 cup canola oil
2 eggs
1 tsp vanilla

Combine flour, baking powder, salt, and nutmeg. Combine sugar, oil, eggs, and vanilla. Stir into dry ingredients. Shape into 1/2 inch balls. Dip in sugar and flatten lightly with fork. Bake at 375 degrees for 10 minutes (Do not brown). Makes about 3 dozen cookies.

Not-So Toll House Chocolate Chip Cookies

In honor of my loving husband, I am baking his favorite cookies (Nestle Toll House of course). I'm also making a batch of my Not-So Toll House modified version of this recipe so that I can have a treat too! Here's the recipe for you to enjoy!

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup canola oil
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 (10oz) pkg Enjoy Life semi-sweet chocolate chips

Preheat oven to 375 degrees.

Sift four, baking soda and salt in a small bowl. Beat canola oil, granulated sugar, brown sugar, and vanilla in large mixer bowl until well mixed (will look like a wet crumbly mixture). Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tbsp (I use large cookie scoop) onto ungreased baking sheets.

*the consistency of the dough will seem more sticky than regular cookie dough, but once cooked, they will be fine.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely. Makes about 3 /12 dozen cookies.

* I have friends who use spectrum shortening instead of butter or margarine in recipes at a 1:1 ratio, so if you prefer, you can use 1 cup spectrum shortening (original recipe calls for 1 cup butter) instead of the 3/4 cup canola oil. I modified this recipe before learning about spectrum shortening, so I continue to make it with canola oil.

Pancakes

In honor of the weekend (and the fact that I made these for the family this morning), here is my modified recipe for pancakes. I believe the original recipe is from my grandmother, but I've tweaked it a bit so that it is milk and soy free.

2 cups flour
4 tsp baking powder
3 tbsp sugar
1/2 tsp salt
2 eggs (I'm sure egg substitute would work as well, but I've never tried it)
2 cups rice milk or water
1 tbsp canola oil
1/2 tsp vanilla

Mix all ingredients together and drop by 1/4 cupful on a hot griddle. Makes 12-16 pancakes.

I usually cut this recipe in half for my husband and I and it makes 8 pancakes. Emily tried a little of mine this morning (without maple syrup of course) and loved them. I can't wait to make them for her again! Enjoy!