So here I'll share some of the things we made yesterday, and if you have lazy days with your kids these summer? Try them out!
Buckwheat Hazelnut Pancakes
(From Nourishing Meals cookbook)
For breakfast we made buckwheat pancakes, since we never have time to make these during school days. These are gluten-free, and because I avoid gluten (more on that next week) I have invested on a few of these flours, making it easy to bake wheat-free. Even if you feel you or your children are not sensitive to gluten, I think it's probably a good idea to expose yourselves to other grains than wheat, since we seem to be in a bit of a "wheat overload" these days!
Actually, buckwheat is not a grain, but rather a seed, and it has compounds in it that help regulate blood sugar. For this reason, it is a great flour to use if you are diabetic or have blood sugar issues.
Try them! They feel heartier and taste earthier and nuttier than regular pancakes... and we can't get enough of them!
Dry Ingredients:
1 3/4 cups freshly ground buckwheat flour
1 1/2 cups hazelnut meal
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
Wet Ingredients:
2 cups milk (dairy or non-dairy)
2 large organic eggs
2 to 3 tablespoons maple syrup
2 to 3 tablespoons melted butter or coconut oil
Butter or coconut oil for cooking
Begin by heating a heavy-bottomed 10-inch stainless steel skillet over medium heat. For cooking pancakes it is really important to let the pan heat on the stove for about 5 minutes before using it. This way your pancakes won't stick. I usually melt the coconut oil or butter in the heating pan at this point.Whisk together the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients and whisk together again.
If you melted your coconut oil or butter in the pan you should still have a little oil on the bottom for cooking, if not add about a teaspoon now.
Use a 1/2-cup measure to pour batter into pan. Cook for 30 to 60 seconds on each side. Adjust temperature if needed. I usually cook mine just under medium heat. Add a little coconut oil or butter in between pancakes and continue to cook until batter is gone.
Serve with Grade B maple syrup and enjoy!
Since I was a child, I've always liked something sweet after meals (thanks, Dad) but I only need a little sweet, so usually a small piece of dark chocolate does it. However, for variety's sake, I decided to try these... boy am I in love!! And they are SOOOO easy to make!
1 cup pecans
1 cup dates
- Chop pecans in food processor or blender. Set aside.
- Chop dates in food processor or blender until made a mush.
- Mix the date with the pecans and massage with your hands to blend it all together into one big ball.
- Make small little rolls off the mix and you've got yourself a delicious little healthy dessert treat!
Banana-Berry Smoothie Popsicle
This is a summer classic. As soon as temperatures rise a bit, I take out our popsicle molds! What an easy, healthy, and delicious treat for kids... and they LOVE making them!
Feel free to change fruits or use whatever you have on hand, you really can't go wrong!2 small ripe bananas
6 ounces frozen strawberries or 1 cup frozen blueberries
2 cups plain Greek yogurt
2 tablespoons honey
Peel and slice your banana and put it into a blender with the frozen berries, yogurt and honey. Whiz it up on a low setting until really smooth.
Divide the mixture between 6 paper cups or plastic molds – you want about 4 ounces in each.
Place the pops in the freezer for 10 minutes, then gently poke a popsicle stick into
the center of each one. Place back in the freezer for at least 3 hours, or until frozen
solid.
Enjoy!!!
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