dairy-free

Oven Baked Pancakes

One of my readers wrote to me about how she wanted a less oily pancake than what came out of the skillet. She tried baking them in the oven and had great results. I finally tried it and am happy to say it's an excellent option! The finished pancakes are much less oily and cook through really well. I can bake a whole tray in a lot less time than it takes to bake the same amount in a skillet or a stove top griddle.
I tried a few thicknesses of batter: thin, medium and thick. To thin out the batter I added a little water to the assembled batter. Try different thicknesses to see which you prefer.

Directions:

• Use the recipe from my previous post with your choice of starter and last feeding flour.
• Line a baking pan with parchment paper.
• Spoon or scoop batter onto the paper.
• Flatten into shape with the scoop or spoon.
• Bake at 350 degrees for 8-15 minutes.

I flipped them at about 8 minutes but I'm not convinced flipping is necessary.  The pancakes in these photos are 100% teff using a teff starter and more teff flour for the last feeding.

Parchment paper in the pan
 
Pancake batter pressed into shape

 

    
Oven baked

These pancakes were easy to slice, toast
and use like an English Muffin

 

                                                                                                                 Teff pancakes, sliced, toasted with fermented mackerel.

 

www.food-medicine.com

Today's post is a special one!

Oh wait. Every post is a special one :) But this one is something a little different! I've linked up with Cindy over at Once Upon a Loaf for her blogging event, Project PB&J! March is national peanut m0nth, and April 2 is National Peanut Butter and Jelly Day, so Cindy and Christina (of She Runs, She Eats) have put on a contest for the best Peanut Butter & Jelly creation!

 

Please click over to my blog at Ovenmittsblog.com for the full post and recipe!

Hi. I am a mom that has 4 wonderful girls. they are all two years apart. My youngest has problems with dairy, msg, and soy. If she eats anything that contains one of these three things she will become very sick. The msg part is worse then the other two items. If she has msg she ends up in the hospital. I have been having a hard time with because for six years my other three have loved box dinners, pizza, mac and cheese, and even eatting out. Now we have been unable to have any of this things. What I am asking is help with fun kid friendly recipes that I can use. Please help!

 

Karen

 

I found a recipe for Chinese Almond cookies in a 1914 cookbook.

I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free

 

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies

1/4 cup (50 g) almond oil

1/2 cup (50 g) almonds, blanched

1-1/2 cups (180 g) confectioners’ sugar

2 eggs

To decorate: 10-12 almonds, blanched and split in half + 1 yolk mixed with 1/2 tbsp water

Preheat the oven to 325°F (160°C)

Place the almonds, rice flour, and sugar in the bowl of a food processor and process until the almonds are chopped very fine. Add the almond oil and pulse until the mixture resembles wet sand. Add the eggs and process briefly, until a soft dough forms.

Sprinkle some rice flour on a wooden board and roll small amounts of dough into balls about the size of a small walnut.

Press the balls with the bottom of a glass (floured), then brush with egg wash and place a split almond in the center.

Alternatively, you can roll the dough 1/4-inch (0.6 cm) thick, then cut the cookies with a round cookie-cutter.
Bake the cakes on baking sheets for 1 hour, making sure the oven temperature is not higher than 325°F (160°C)

Let the cakes cool on racks and store in an airtight container