In just a few hours I’ll be on a plane to Seattle! For the second time this year! I had no plans on going back so soon but my best friends moved there a couple of months ago. Why not go for Halloween?!
Seattle has an amazing amount of allergy-friendly food. I can’t believe I haven’t written a little something to share with you! I can think of about 7 places on the top of my head that I am looking forward to visiting, including The Flying Apron, a delicious bakery in the Fremont area… and one of my favorite cookbooks that I reach for regularly.
In the meantime, I hope everyone has a great weekend. Wanted to leave you with a couple of yummy recipes I’ve tried recently. Wish I could say I make everything up on my own but everyone draws inspiration from somewhere!
‘Raw’ Caramel Apples by Diana Stobo
Use Lucuma (mine is by Navitas) & maple syrup to make a healthy, dairy free caramel sauce to spread over a yummy apple. I highly recommend the pecan coating. Tasty!
2-3 small to medium apples (Fuji or Granny Smith)
1/2 cup Maple Syrup
1/2 cup Lucuma Powder
pinch sea salt
1/2 tablespoons coconut oil, melted
1/4 c chopped pecans
In medium mixing bowl, whisk together maple syrup, Lucuma powder, salt and coconut oil until a thick, creamy sauce is formed. This is a raw version of caramel sauce and can be used in many desserts.
Choose an apple, press a craft stick into the center, pressing through the core halfway. Holding the stick, dip the apple into the raw caramel sauce and turn slowly to coat the apple. Use a spatula to spread sauce evenly around apple and to remove excess.
If you like, finish by coating with chopped pecans. Place chopped pecans in flat bowl or plate. Hold stick and roll caramel-coated apple in the pecans until well covered with nuts.
Lemon Cornmeal Pancakes Makes about 12 pancakes.
I must admit, the inspiration to look for this recipe came when a friend wanted to go eat brunch at Boogaloo’s. Being the Buttercup I am, the treat became a mission. The original recipe is not gluten-free but no fret, substitutions are noted!
1 1/2 cups non-dairy milk
1/3 cup lemon juice
1 teaspoon golden flax meal
1 teaspoon lemon extract
1 teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup corn meal
1 cup gluten-free flour blend
2 Tablespoons sugar (I used 1 part xylitol, 1 part brown sugar)
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup margarine, melted (Earth Balance or Coconut Oil)
zest of 2 lemons
½ cup corn* (optional or sub blueberries! yum!)
1) In a medium bowl, whisk together the non-dairy milk, lemon juice, golden flax meal, lemon extract, vanilla extract and almond extract. Let it sit for about 10 minutes so the non-dairy milk curdles.
2) In a large bowl whisk together the corn meal, flour, sugar, baking powder and baking soda.
3) Whisk the margarine into the non-dairy milk and lemon juice mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the lemon zest and the corn/blueberries.
4) Grease a griddle or a large iron skillet with oil. The surface is ready for pancakes when water flicked on it sizzles. Pour about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well on cast iron surfaces. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula. *Some of the pancakes came out crepe-like but they were all delicious! Even the first one I made came out perfect… that never happens!