Buckwheat Pancakes

INGREDIENTS

1 cup buckwheat flour

2 1/2 tsp baking powder

1/8 tsp salt

1/8 tsp pure stevia extract

1 cup water

1 tsp vanilla extract

2 tsps vegetable oil (optional, prevents sticking)

2 tsps apple cider vinegar

DIRECTIONS

• Mix flour, baking powder, salt, and stevia.
• Add the water, vanilla, and oil. Mix until combined. Batter should be a little lumpy.
• Let the batter rest for 10 minutes.
• Add the vinegar and stir just to combine.
• Cook on a non-stick or cast iron skillet over medium heat.
• Pour 1/4 cup of batter onto skillet and cook until bubbles cover the pancake and the sides begin to look dry, about 4-5 minutes. Flip and cook another 1-2 minutes.
• Makes about 7 pancakes.

Pecan Protein Balls

INGREDIENTS:

1/4 cup vegan protein powder

1/4 cup chopped nuts

1/4 cup pecan butter

1 Tablespoon water (if needed)

1 teaspoon cinnamon

½ teaspoon flaky sea salt

INSTRUCTIONS:

Combine all ingredients and mix thoroughly..

Roll the mixture (with your hands) into 1 tbsp sized balls. It should make about 8. If the dough is too crumbly add a few drops of water.

Eat right away or store in an airtight container at room temp for 3-4 days. For longer storage, store in an airtight container in the fridge for 1-2 week or in the freezer for 2-3 months

PECAN BUTTER

2 cups pecans

Roast in air fryer for 5 minutes at 300°F or roast in a dry skillet for 4-8 minutes until fragrant.

Let pecans cool.

Once cooled, blend pecans in a food processor or high powered blender. Stop to scrape the side often and don't let the pecans get too warm. If they get too warm the oil will separate from there butter. This will take several minutes and the pecans will look dry and crumbly at first.

Store in an airtight container in the refrigerator for up to 1 month.

You could add salt and/or cinnamon to this if not using to make pecan protein balls.

Makes 3/4 cup (6 oz).

Phil's Au Gratin Potatoes

• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 Tbsp parsley, finely chopped
• 1/2 Tbsp garlic, minced
• 1 1/2 cups milk
• salt
• pepper
• 8-10 medium yellow/red potatoes, sliced
• 1 cup peas
• 2 1/2 cups cheddar cheese, grated
• 1/2 cup Swiss cheese, grated
• 1/2 tsp chilli pepper

Preheat oven to 350°F.

In a 3qt pan, melt butter on medium-low heat. When butter is melted, add flour and whisk for 2 min or until flour is lightly browned. Next, add the garlic and parsley to the roux and stir just to combine. Add the milk and bring to a simmer whisking continuously. The sauce should thicken. Remove sauce from the heat and then mix in 1 1/2 cups cheddar and 1/2 cup Swiss cheeses adding slowly to avoid clumps. Salt and pepper to taste. Add peas to the sauce.

In a 8x8" glass casserole dish, pour just enough sauce to coat the bottom of the dish. 

Slice potatoes thinly, about 1/8" thick, and layer them in the dish. Alternate one layer of sauce to coat and then a layer of sliced potatoes. There should be about 5 layers of potatoes.

Pour remaining sauce on the top and then cover with the remaining 1 cup of cheddar cheese.

Bake at 350°F for 80-90 minutes or until the the potatoes are fork tender and the cheese on top is browned.

Eggless Pumpkin Bread

 

• 1 3/4 cup flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp clove
• 1/2 tsp ginger
• 1/8 tsp nutmeg
• 2 dollops sour cream or greek yogurt (a dollop is a heaping tablespoon)
• 1 cup pumpkin puree
• 1/4 cup melted butter, cooled
• 1/2 cup chopped walnuts

Sift together the flour, baking powder, baking soda, and salt.
In a separate bow,l mix the sugar, nuts, sour cream, pumpkin, and melted butter.
Add the dry ingredients to the pumpkin mixture and mix until just combined.
Spoon the batter into a lightly grease and floured 8x4" loaf pan. I use a glass loaf pan for all my quick breads so that the crust doesn't get too dark.
Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then turn out onto a wire rack to finish cooling.

 

We grew Cinderella pumpkins this year and the processed pumpkin puree made from them was very watery. Phil had the great idea to use the puree to make cupcakes since the puree would be too wet for pie. He used a recipe he has for sweet potato cupcakes as the starting point. He topped them with cream cheese frosting and cinnamon salt roasted pecans.

Makes six large cupcakes or 12 regular cupcakes

Pumpkin Cupcakes

Ingredients

1 ½ C. Flour

1 tsp. Cinnamon

¼ tsp. Nutmeg

¼ tsp. Salt

1 tsp. Baking soda

1 tsp. Baking Powder

¾ C. Milk

2 tsp. Apple Cider Vinegar

⅓ C. Canola Oil

½ C. White Sugar 

½ C. Brown Sugar

1 tsp. Vanilla

½ tsp. Almond Extract

1 C. or 8 oz. Pumpkin Puree (if using canned puree, you may need to increase milk an additional 1/4 C.)

Preparation

Preheat oven to 350°F. 

Grease and flour cupcake tins or insert paper cupcake cups.

In a bowl, add flour, cinnamon, nutmeg, salt, baking soda, baking powder. Set aside. 

In another bowl, whisk together milk, vinegar, and pumpkin puree. Add in sugars and extracts.

When oven is at temperature, add the dry ingredients into the wet ingredients and mix. Pour batter into cupcake pan and bake. 

For regular cupcake tins, cook for 22-27 minutes. 

For large cupcakes, cook for 30 to 35 minutes.

Test cupcakes, a toothpick interested into the center of a cupcake should come out clean, and take them out to cool.

Maple Cream Cheese Frosting

Ingredients

¼ C. Butter (half a stick)

½ C. Cream Cheese (4 oz.)

2 C. Powdered Sugar

2 tsp. Vanilla

3-4 TB Maple Syrup

1-2 TB Milk

Preparation

Mix butter and cream cheese in a stand mixer until smooth. Add maple syrup, vanilla, and milk. Slowly add in powdered sugar. Frost on cooled cupcakes.

Cinnamon Salt Roasted Pecans

Ingredients

½ C. Pecans

½ tsp. Cinnamon

¼ tsp. Salt

1 tsp. Olive Oil

Preparation

Mix olive oil with pecans.

Add in cinnamon and salt and stir.

Roast in air fryer at 300F for 7 minutes or until roasted.

Let cool, place on cupcakes as garnish.

Chocolate Vinegar Cake

Ingredients

3 cups flour
2 cups sugar
2 tsp salt
2 tsp baking soda
2 tsp baking powder
⅓ cup cocoa, well rounded
2 tsp vinegar
2 cups water
¾ cup oil
2 tsp vanilla

Preparation

Sift dry ingredients.
Add wet ingredients.
Blend well.
Bake in a greased and floured 9x13 cake pan at 350° for 45 minutes.

Vanilla Vinegar Cake

1 1/2 cups + 3 tbsp flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tsp white vinegar

2 tsp vanilla

5 tbsp v oil

1 cup water

Preheat oven to 350°F.

Bake in a greased 9" round pan for 35 minutes.

Let cool before frosting.