Wednesday, May 9, 2012

Gluten Free Crepes

An easy and tasty breakfast...gluten free :)

1 1/2 cups rice flour
1 tablespoon sucanat sugar, agave syrup or pure maple syrup
1 teaspoon baking powder
1/2 teaspoon salt
2 cups water, milk or milk substitute
1/2 teaspoon vanilla extract
2 eggs

In a large bowl, sift together flour, baking powder and salt. Stir in the remaining ingredients.Mix until smooth. Let mixture rest for 15 minutes.
Brush a non-stick frying pan with oil and heat to medium high heat.

Pour or scoop the batter onto
the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Roll up and keep covered until all other crepes are cooked.

Serve with fresh blueberries, toasted almonds and maple syrup (optional).

Tuesday, May 8, 2012

Almond Milk

If you’ve never made your own almond milk before, you won’t believe how quick and easy it is…about as snappy as whipping up a smoothie in the blender.

Almonds create a rich, creamy, and sweet milk that you can use countless ways. Pour it over your cereals or granola, substitute it for milk when baking, or make it the cream base for savory or sweet sauces.

Almond Milk
1 cup almonds, soaked overnight
3 cups water
1 tsp. vanilla extract (optional)

In a blender, place almonds, water and vanilla.
Process on high until well blended.
Place a strainer over a deep bowl line the strainer with cheesecloth.

Pour all the almond milk into the container, so that it drips through the cheesecloth and into the container below.

Once all of the liquid has gone through, gather up the cheesecloth and squeeze out any remaining milk. 

Homemade raw almond milk will keep well in the refrigerator for three or four days.

Don't forget to save the almond pulp! Spread it evenly on a baking sheet and let it dry out—then add it to baked goods, smoothies, granola, oatmeal, and more!