A Picky Pig

A proper vegan pancake recipe has been one of the more difficult finds over the past 12+ years. With a pancake day at school fast approaching, I was especially motivated to figure this out and DID thanks to this recipe as a guide.

Ingredients:

2 tbs sugar

1 cup Bob's Red Mill 1-to-1 gluten-free flour blend

1 tbs baking powder

1/4 tsp salt

1 vegan egg using Bob's Red Mill egg replacer

1 tsp pure vanilla extract

2 tbs avocado oil

3/4 cup non-dairy milk

I needed a way to make our yogurt parfaits a bit more exciting!

Preheat oven at 325° F and bake for about 23 minutes.

4 cups protein oats

1 tsp cinnamon

1/4 tsp salt

2 tsp pure vanilla extract

1/4 cup maple syrup

1/4 cup avocado oil

This is the most beloved recipe in the house by far.

Instead of following the recipe's ingredients, I use the following:

1 cup mashed and cold white sweet potatoes

1/3 arrowroot starch, pinch of salt

3 ounces prosciutto (torn apart so not dense)

1/2 tsp of dried Italian seasoning

Olive oil for brushing

After this bakes for 35 minutes at 375° F, broiling at 485° F takes about 5 or more minutes.

For best results, I make the dough the day before when possible to ensure it is fully cooled with less moisture.

A trusty go-to that I've been making for years and somehow haven't posted yet. I follow this recipe almost exactly.

Ingredients:

1 cup gluten free flour blend; I use this regular blend

3/4 cup gluten free cornmeal

2 tbs coconut sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp sea salt

1 cup So Delicious unsweetened coconut milk, room temperature

1 tbs white vinegar (add to milk and let sit for 5 minutes)

1/3 cup shortening, melted but not hot

Bake in a preheated over (350° F) for 25 minutes.

I was skeptical when I stumbled across this recipe. I didn't understand how it could work out, but I was low on ingredients and desperate. Luckily, it was a success, and I've made it twice this week–it's especially great toasted!

Recipe

3 cups oat flour (Arrowhead Mills brand is best)

1 1/2 cups oat milk with 1 1/2 tbsp white vinegar

1 tsp baking soda

Pinch of salt

Bake at 350°F for 55 minutes in a greased and dusted pan.

THIS chicken pot pie recipe from Autoimmune Wellness is truly the best out there and I’m making it more and more with the changing weather. 

In addition to eliminating some ingredients (like mushrooms) I also have found that 2 tablespoon of tapioca starch act as a much better thickener than cassava. I also use half the amount of tarragon since it has such a strong flavor.

It’s very rare that I can use a recipe without making modifications, so this AIP tigernut scone recipe from Eat Beautiful is a true gem. One of the things I miss most (even now, a decade later) about not eating paleo/AIP is baked goods, but can honestly say I’m certain these are better than the regular thing. 

Ingredients

1-¼ cups tigernut flour 

½ cup arrowroot (plus 1 Tablespoon extra for patting dough on counter)

¼ cup coconut cream (solids from canned, full fat coconut milk) 

¼ cup coconut oil (refined has most neutral flavor)

¼ cup pure maple syrup

3 tablespoons tapioca flour

1 tablespoon beef gelatin

½ teaspoon baking soda 

¼ teaspoon sea salt

I’ve been making these twice a week for 2 years (!) and am finally getting around to documenting. My son is obsessed with these muffins for breakfast. He somehow hasn’t gotten bored of them and likes to bring them to school for special occasions as well.  

I use this recipe from Just What We Eat with a couple minor modifications–this makes the perfect muffins. 

Ingredients 

1 cup Bob’s Red Mill Gluten Free 1 to 1 Flour

1 cup oat flour (Arrowhead Mills brand only)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup So Delicious Unsweetened Coconut Milk

1/2 cup pure maple syrup

1/4 cup avocado oil

1 tsp vanilla

1 cup Enjoy Life rice milk chocolate chips 

This is the perfect healthier replacement for traditional chicken soup and one I make often in the instapot. To make this, I combined a couple recipes I found on the Autoimmune Wellness site–their version doesn’t utilize the instapot though 😱 The squash makes things perfectly sweet as some of it dissolves into the broth. 

Ingredients

1 whole chicken 

1 tablespoon solid cooking fat (like lard)

1 bay leaf

2 cloves garlic (optional)

5 large carrots, chopped

4 stalks celery, chopped

2 medium-large acorn squash, peeled, seeded and cut into 1-1/2 inch cubes–this takes some time and muscle!

Your favorite chicken soup spices (about 1.5 tsp each of dried: sage, thyme, oregano)

Salt to taste (about 1/2-1 tsp)

3 cups filtered water

Instructions

Add the lard and whole chicken (and onions and garlic if using) to the instapot and sauté for a few minutes until things get fragrant. Then, add the chopped veggies, spices, and water. Close lid to “sealed” and pressure cook on HIGH for 18 minutes. 

Once done, place a dish towel over the valve and release pressure. Open and remove chicken to set aside to cool. Once cooled, tear apart pieces and add to soup. 

This has been my daily breakfast smoothie for nearly two years and I realized I have never documented it. So here it is. Delicious, filling, autoimmune paleo compliant, no weird sweeteners or diary. 

I never measure anything out, but here’s roughly how it goes:

Cooked and refrigerated sweet potato chunks

Frozen butternut squash chunks

Large handful of fresh spinach

Small handful of baby kale 

Tiny handful of frozen berries

Cooked and frozen chopped beets

1/2 an avocado

1 tbs full-fat coconut milk 

Protein powder (I use pure hemp seed protein)

Add water until easily blended (about 1/2 cup)

I’ve been experimenting with biscuits lately and have come up with two that I suspect will be regulars in the house.

The biscuits on the left are AIP while the ones on the right are gluten free vegan.

AIP Biscuits 

Ingredients: 

3/4 c coconut flour

1 c arrowroot powder (or tapioca starch)

1/2 tsp sea salt

1 tsp baking soda

1 tsp cream of tartar

1 tbs agar agar flakes

1/4 c olive oil

3/4 c canned full fat coconut milk

Instructions:

Preheat the oven to 375 F 

Combine the coconut flour, arrowroot powder, baking soda, cream of tartar, sea salt, and agar agar 

Add the olive oil and coconut milk together until well combined

Using a 1/4 c measuring cup, scoop the dough out and roll into a ball. Place on mat and press down on them slightly to flatten

Bake for 20 minutes 

This recipe was adapted from The Sweet Pea Blogger. 

Gluten Free Vegan Biscuits 

Ingredients:

2 cups Sarah's gluten free flour blend (with white rice flour instead of brown and sorghum instead of white rice flour)

1/4 cup cornstarch

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon sea salt

4 tablespoons organic non-hydrogenated shortening, chilled

2 tablespoons vegan butter, chilled

1 cup oat milk

1 teaspoon white vinegar

additional tablespoon vegan butter, melted

Instructions: 

Preheat oven to 425 degrees

Mix together flour, cornstarch, baking powder, baking soda, and salt. Add chilled shortening and vegan butter. Using pastry cutter, cut in shortening and butter until small pieces remain

Mix together oat milk and vinegar in small bowl, then pour over flour mixture. Gently blend dough until just comes together

Place dough on floured surface. Gently flatten with floured hands until about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out biscuits. Place on prepared baking sheet 

Brush tops of biscuits with melted vegan butter

Bake for 16 minutes

I made this simple recipe and it is completely phenomenal; delightfully rich and creamy. This instantly has become one of those treats I know I will make regularly to always have in the house. 

 Ingredients 

1 can full-fat coconut milk

1/4 cup + 2 Tablespoons cocoa powder

1/4 cup raw unfiltered honey (or maple syrup for vegans)

1 teaspoon alcohol-free vanilla extract

For my 100th post (😱) I decided to add one of the most straightforward go-to recipes I make these days: buckwheat flour vegan banana bread. 

Ingredients 

1 1/2 cups buckwheat flour blend 

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 medium over-ripe bananas, mashed

1/4 cup unsweetened coconut milk (So Delicious brand)

1/4 cup pure maple syrup

1/3 cup coconut oil, melted

1 teaspoon vanilla extract 

I’m still catching up on food posts from my Thanksgiving adventures and this one was definitely one of the favorites of the house 🎃 

I followed this recipe from Dexoninista for these, eliminating the nut-based glaze and going with a simple powdered sugar, vanilla, and coconut milk mixture instead. 

Ingredients

2 cups gluten-free oat flour (process oats in food processor) 

1 cup coconut palm sugar

1/2 cup coconut oil , chilled

1/2 cup organic pumpkin puree

2 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon apple cider vinegar

Directions

Preheat the oven to 350ºF. Process together the flour, sugar, and coconut oil until crumbly. Add in the pumpkin, cinnamon, ginger, cloves, salt and baking soda and process again until a thick dough is formed. Add in the vinegar last, and process once more to incorporate it thoroughly.

OK, this was actually so easy it felt like cheating 🍫

I set out to create a vegan version of a classic flourless chocolate cake and while I still have a couple approaches to try I went with the simplest one first: fudge in cake form. 

Ingredients 

Coconut oil to grease pan

1 cup culinary coconut milk

12 ounces soy-free dark chocolate (at least 70 percent)

1 teaspoon alcohol free vanilla extract

Organic dried strawberries or mini chocolate chips

Directions 

Grease an 8 or 9 inch spring form pan with coconut oil, and then line the bottom with parchment paper.

Bring the coconut milk to a boil in a small saucepan. Turn off the heat and add in the dark chocolate and vanilla, mixing until melted.

Pour chocolate mix into pan and use a spatula to smooth the top. Sprinkle the strawberries over the top, and gently press them into the chocolate filling. 

This recipe from the Unconventional Baker almost seemed too good to be true; so few ingredients! 

I made slight alterations:  

Ingredients 

¼ cup homemade vegan butter, soft

¼ cup shortening

⅓ cup and 1-2 tablespoons maple syrup 

2 ¼ cups light gluten-free flour blend

¼ tsp pure vanilla extract

pinch of salt

Directions 

Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper, a rolling pin, and a pizza cutter.

Place butter and coconut oil in a large mixing bowl and whip it with a mixer until it’s creamy. Add syrup, salt, and vanilla and mix once again to combine. Add to flour and mix. Kneed with your hands until the dough is soft (not too sticky, not too dry). If too dry add a bit more syrup, if too sticky add a bit more flour. Shape it into a ball.

Roll out the dough between two sheets of parchment paper to ½ inch thickness. Use a pizza or dough cutter to cut the dough into 1″ x 3″ rectangles. Carefully transfer to a prepared cookie sheet. Gather up any dough scraps and repeat until all dough is used. Use a fork to carefully pierce five sets of holes in each cookie.

I was absolutely delighted to come across this recipe from Kitchen Treaty. My son is obsessed with pancakes but making the same batter so often can get fairly boring for both of us so I set out to find something slightly different with more nutrition.

I made a couple tiny changes to the recipe: 

Ingredients  

1 tablespoon white vinegar

1 cup So Delicious unsweetened coconut milk

2 cups old-fashioned rolled oats

1 medium ripe banana

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon apple pie spice or nutmeg

1/2 teaspoon salt

3 tablespoons pure maple syrup

2 teaspoons pure vanilla extract (preferably alcohol free) 

Directions 

Add vinegar to a 1-cup or larger liquid measuring cup. Pour in enough coconut milk to make 1 cup total. Set aside for about 5 minutes.

Meanwhile, grind the oats into a flour by adding them to a food processor until fine.

Add the remaining ingredients to the blender and puree.

Let the batter rest for about 5 minutes.