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.

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.