2 cups whole grains (I like 1 cup buckwheat, 1 cup quinoa), soaked overnight in 1 Tbsp of an acid medium (yogurt, whey, vinegar, etc.) and then drained
1 1/2 tsp baking soda
½ tsp salt
1/3 cup sugar
1 cup water
Also good if you add blueberries, grated carrots and/or apples, chopped nuts and cinnamon, bananas, raisins, chopped dried fruit, pureed pumpkin, pineapple chunks, grated quince, or any combination of the above. You may need less liquid if the batter is very wet because of the added fruit.
Ideas: cranberry/carrot, zucchini/lemon, banana/chocolate, apple/cinnamon/raisin, pureed pumpkin/pineapple/chopped dried apricots.
Preheat the oven to 375F. Butter/oil muffin pans or use paper cupcake holders. Blend the grains and the water together in the blender for a minute or two on high. Blend in the other ingredients. Spoon into the muffin pans, filling each cup about 2/3 full and bake for about 25 minutes, or pour onto the hot griddle to make pancakes.
Gluten Free Bread
1 cup dried roasted garbanzo beans
1/4 cup potato starch (or corn starch; we're allergic so we use potato)
1/8 cup almond meal
1 Tblsp sugar
1 tsp yeast
1/2 tsp salt
1/2 - 1 cup water
1 tsp cider vinegar
1 Tblsp coconut oil (or butter or lard)
Soak the beans for at least a day, preferably two, changing the soak water a couple of times. Blend in the blender on high for a minute or two with the water (enough to get a good vortex going). Add everything except the yeast, which you'll need to proof in a little bit of water on the side, and blend. I mix in the yeast manually at the end (don't know if this is necessary but it seems to work good so I'll keep doing it!)
Butter a loaf pan and pour the batter in. Let it rise in the oven for a good hour or two, and then bake at around 350 for about an hour.
I have an idea to try this recipe with cooked navy beans but haven't gotten around to it yet.
Nut Butter Pancakes (Grain free)
1 cup nut butter (preferably soaked, dried, ground yourself)
¼ tsp baking soda
¼ tsp salt
2 Tsp honey or sugar
Mix together all the ingredients and fry at a very LOW temperature in oil on the stovetop.
I also got this off of MDC and love love love it:
Gluten Free Raw TF Granola
Adapted from Raw Food, Real World by Matthew Kenney and Sarma MeIngailis.
Makes 10 cups
1 apple, chopped
1-1 1/2 cups dried fruit, such as dates, figs and apricots
1/2 cup honey or maple syrup
2 tablespoons lemon juice
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
2 teaspoons sea salt
1/2 cup sunflower seeds, soaked overnight
2 cups almonds, soaked overnight
3 cups pecans, soaked overnight
1 cup pumpkin seeds, soaked overnight
1 cup dried cranberries
In a food processor, place the chopped apple, dried fruit, sweetener, lemon juice, vanilla, cinnamon, salt, and 1/4 cup of the sunflower seeds and grind until completely smooth. Transfer mixture to a large bowl.
Drain the nuts and seeds and place in the food processor. Coarsely chop the nuts with a few quick pulses. Add them to the bowl with the apple mixture, add the cranberries and stir well. Spread the granola onto Teflex-lined dehydrator sheets and dehydrate at 100 degrees for 8-12 hours. Flip the granola over onto the screens and peel away the Teflex. Continue dehydrating for another 8-12 hours, or until it is crunchy. Break apart into pieces, let cool, and store in an airtight container.
Send any other good ones my way!