It’s been some time since I posted anything for my Must-Make-Monday (MMM) series. I think it’s great that we can connect through so many social media outlets to share recipes but my collections are getting a bit out of hand. That’s right, my collection is now plural. It’s gone beyond the Must-Make-Page here on my blog site, I also have a Must-Make Board on Pinterest.
For as long as I can remember, I’ve been a collector of recipes but I’ve never managed to find enough time to try all the recipes I collect. Thus, my Must-Make-Monday (MMM) series was born. The idea was to force myself to choose at least one recipe from my Must-Make-List each week. I would cook it and post the results here on my blog. Solid idea, or so I thought, but with recipe collections that are growing at a rate faster than the speed of light, I could use a month of Mondays and still not get to half of the recipes in my collections.
I want to resume my Must-Make-Monday (MMM) series because it does help me to follow through and make good use of my recipe collections. With each new recipe I try, I will include a link to the original recipe and when possible, I’ll post a picture of my results.
Once I’ve completed a recipe from my Must-Make-Monday (MMM) series, I will cross it off my list and post it to my Made-This (TAB) on this site.
To start things off this week, here are a few recipes I’ve come across recently…these are recipes I would love to try. They are to become the newest additions on my Must-Make-List
I have a bag full of whole cardamom in my pantry. I just love the smell of cardamom. Cardamom Date Cookies by Mama Me Gluten Free
Meyer Lemons have piqued my curiosity In The Raw Meyer Lemon Vanilla Bean Cheesecake by Roost
I love buckwheat but no one else in the Fox Household does. Chocolate sounds like a perfect disguise in this Chocolate Zucchini Buckwheat Bundt Cake by Whole Intentions
The first three words in this recipe’s title caught my eye, the fourth word had me drooling Maple Apple Cinnamon Donuts a guest post by Tessa The Domestic Diva
I seldom bake with strawberries and have never baked with Kiwi Gluten Free Strawberry Kiwi Coffee Cake by Premeditated Leftovers
Yum, the name says it all Pineapple Arugula Salad with Goat Cheese & Walnuts and a Minted Honey Lime Yogurt Dressing by Sumptuous Spoonfuls
This came highly recommended as a dipping sauce for chicken Basic Peanut Sauce by BrokeAss Gourmet
Two things I love, Roasted Cauliflower and Tahini Oven Roasted Cauliflower With Tahini Lemon Dressing by Beyond The Peel
Brussel Sprouts cooked in Orange Juice? Now that’s something I must try! Orange Brussels Sprouts with Cranberries by Peanut Butter and Peppers
Yay, more fun with psyllium. Along with yogurt, it’s been my latest ingredient obsession. Flatbread with Psyllium Husks by Cooking Gluten Free
Can you believe I’ve never tried Spaghetti Squash? I’ve got a little one in the fridge, must try soon. Spaghetti Squash Casserole by Peas and Thank You
- This one is not a recipe but it’s a good article with ideas for replacing bread in a gluten free diet – 10 Alternatives to Buying Gluten Free Bread by Rogene at Gluten Free And Loving It. “Smiley face optional”
- Also of note, if you live in the GVRD, sisters Shelley and Suman have put together a really impressive list of gluten free bakeries and bakers in the Lower Mainland and Fraser Valley. Need options for birthdays? Or interested in picking up some fresh-baked gluten free goodies? Check out their bakers list on the Gluten Free Notebook site.
Now, to give you an idea about what’s been cooking in the Fox Kitchen lately…
Sorry, I didn’t get any pictures of the No Bake Chocolate Coconut Macaroons by Red and Honey but they were good. Satisfying without being too overly sweet.
Quick and easy to throw together. I think they tasted even better on the second day, after the ingredients had melded together.
The Seasoned Roasted Potatoes pictured above, have become our newest potato obsession. Yet another Pinterest find, I think the original instructions were to bake them on the grill but we’ve cooked them in the microwave first and then finished the job in our oven but come grill season, these babies will be heading outdoors. YUM!
These little GAPS Apple and Raisin Pancakes by Easy Natural Food are really good! Naturally Gluten-Free, Grain-Free and Sugar-Free. I love that there are no added sweeteners in these pancakes. The sweetness comes from raisins and apples. I was quite happy to serve these to my little grandson, along with some of my homemade yogurt. I think the original pancake recipe by Debbie is perfect but for some reason, I just can’t help playing with my food Below, you will find a bit of an explanation along with my version of these little pancakes.
Recipe: Apple Raisin Mini Pancakes
Summary: I followed Debbie’s recipe the first couple of times I made these little gems but even tho her recipe was perfect, I couldn’t help myself, I changed things up anyway. I’m experimenting with psyllium in my baked goods lately, so this combination of ingredients works for me at this time.
Gluten Free | Grain Free | Sugar Free | Vegetarian
- 1 egg, lightly beaten
- 2 Tbsp almond flour
- 1/4 Cup plain unsweetened yogurt (I used my SCD 24 hr homemade)
- 1/4 Cup raisins, or other dried fruit (I used blueberries)
- 1/4 tsp cinnamon
- Pinch of salt
- 1 apple (I used Gala)
- 1 Tbsp psyllium husk
- Preheat oven to 350 F. Lightly grease or line a small cookie sheet with parchment paper.
- In a small mixing bowl, blend egg, almond flour, yogurt, raisins, cinnamon and salt.
- Peel, core and grate the apple. Add the apple and psyllium husk to the pancake batter. Stir until incorporated.
- Drop by tablespoonful on prepared cookie sheet.
- Bake for 15 minutes, remove from oven, flip the pancakes over. Return to the oven for another 6-8 minutes or until lightly browned.
- Serve warm with yogurt for dipping.
- Hubby not a fan of yogurt, he preferred his pancakes served with a touch of Maple Syrup.
- These little pancakes are great with dried fruits, other than raisins. I made some with blueberries and think I will try dried cranberries next time.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Grain Free | Sugar Free
Number of servings (yield): 2
This posting is linked to the following events:
Cast Party Wednesdayhosted by Sheryl at Lady Behind The Curtain
It’s a Keeper Thursday hosted by Christina at It’s a Keeper
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