Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “maple syrup”

Gluten-Free Pancakes with Peaches and Blueberries

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These gluten-free pancakes are light and packed with the toasty-sweet flavors of oats and whole grain corn flour. Topped with peaches and blueberries that have been gently simmered in Vermont maple syrup, they are especially suitable for breakfast on a summer weekend. They also happen to contain a good amount of bone strengthening calcium, magnesium, and vitamin D too. 


Gingerbread Pancakes (Gluten-Free)

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Last Sunday morning was ideal. After our Pilates class, I whipped up these tender pancakes, fragrant with fall spices and topped with sautéed apples and warm maple syrup. Steve and I devoured them after our workout, satisfied I’d finally created the perfect weekend breakfast treat—for anyone, on a gluten-free diet or not.
 
When I first had to give up gluten, I missed Sunday morning pancakes. However, I didn’t want to make disappointing copies of something that I thought needed wheat flour to be good, plus I had no interest in relying on the white starches generally used in gluten-free baked goodies. I don’t like the bland flavor and dry texture they impart, or that they are devoid of nutrients. 
 
Then I started playing around with the many whole grain gluten-free flours that are now available. The first pancakes I came up with were pretty dense, but at least they looked like a weekend breakfast and they soaked up maple syrup. I persevered, and now I have a recipe that we both love!


Maple Nut Pralines

MapleNutPralines.jpgTo avoid the crowds of holiday shoppers and to give personal gifts, I have started preparing goodies in my kitchen. Today I boiled up a batch of Maple-Nut Pralines. It took me only half an hour to turn out a large batch of confections, and my house smells like maple sugaring time in Vermont. 

 
 
Pralines are a New Orleans-style candy fashioned from sugar, cream, and pecans. I put my own flavor stamp on these sweets by replacing the standard white sugar with pure maple syrup, stirring in walnuts in addition to pecans, and adding a pinch of nutmeg for a festive touch. 
 
I plan to concoct more candies and bake cookies all during December, and will post some of the recipes on this blog. They will be treats I have thought up over the years and enjoy making again and again. These recipes, and many more, can also be found in Cooking at Home. I am going to thumb through the book again, to select a cookie to make for the friends I will be visiting this weekend.

Continue reading Maple Nut Pralines.

Maple and Sage Cornbread

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The cold, windy weekend weather drove me into the kitchen to bake something comforting. In less than 15 minutes I had mixed together a cornbread batter, and in 10 more minutes enticing aromas accompanied the welcome heat radiating from the oven. It was only minutes longer and a golden, crusty loaf was ready to serve with the maple-molasses butter I had whipped together. 

The bread is sweetened with maple syrup and flavored with sage leaves. Whole grain cornmeal offers crunch, and buttermilk imparts tenderness. This recipe makes a reliable starting point, but I have fun changing it around. For a healthier version, I replace the butter with light olive oil or vegetable oil, and use whole wheat flour rather than all purpose. Sometimes I season it with rosemary instead of sage, or use honey as an alternative to maple syrup. I have added generous quantities of freshly ground black pepper, and folded in corn kernels. 

Continue reading Maple and Sage Cornbread.

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Kristine Kidd
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