Saturday, March 19, 2011

Gluten Free German Pancakes

My awesome gluten-free brother sent me this recipe. He got it from, but we've adjusted it a bit to our liking. For gluten-free, this is quite good! As with all my gluten-free recipes, I still suggest normal white flour/wheat flour if you can tolerate gluten! This doesn't compare to the norm. But it definitely beats no german pancakes:)


6 large eggs
1/2 cup Gluten Free Flour
1/2 tsp salt
2/3 cup milk (this can be substituted with soy, rice, etc)
2 TBS butter, room temp
1 TBS coconut oil

Preheat oven to 450 degrees. Grease a 9x11 cake pan.

Beat eggs in blender until they are thick and fluffy (a couple minutes). Add flour, salt, and milk and mix until blended. Blend in butter and coconut oil.

Pour batter into prepared pan. Bake for 10-15 minutes or until puffed and lightly browned.

*If you don't have coconut oil, you could just add another tablespoon of butter. I try to get as little dairy in as possible, that's why I used coconut oil instead of butter.

Tuesday, March 15, 2011

Gluten-free, sugar-free no bake cookies

I got this recipe from an agave cookbook called "Everyday Agave", but tweaked it a bit. These cookies are so tasty! They are perfect for lymies like myself who have an addiction to treats...but can't have sugar or gluten


1/2 cup cream
1 cup agave
1/4 cup butter
1/4 cup cocoa powder
1/2 cup unsweetened creamy peanut butter
1/2 tsp vanilla
3 cups quick oats (if you are concerned about the cross-contamination of gluten they sell gluten-free quick oats)


In a medium saucepan add cream, agave, butter and cocoa powder. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently. Remove from heat.

Stir in peanut butter and vanilla. Stir until peanut butter is mostly dissolved. Add quick oats and stir until fully coated.

Spoon mounds onto cookie sheet and refrigerate until firm.