Happy Monday! How about these gluten-free cocoa pancakes to start off our week? YUMMY!
Recipe and photo via ATX Gluten Free.
- 4 oz. brown rice flour
- 3 oz. sweet sorghum flour
- 1 oz. tapioca starch
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 8 oz. water
- 2 eggs
- 2 oz. extra virgin olive oil
- ½ teaspoon vanilla
- 2 tablespoons cocoa powder
Measure dry ingredients using a kitchen scale, place all in large bowl. Add salt and baking powder. Whisk to aerate dry ingredients. Add in egg, water, olive oil and vanilla. Mix until ingredients are combined and smooth. Preheat skillet to medium-high heat. Make sure it is warm before adding oil. Add cooking oil and pour pancake batter onto skillet in small circles. Cook until golden brown on edges, there will be bubbles around the edges also, and flip to finish cooking, about 1-2 minutes. Serve warm.
Today is National Pretzel Day! Let’s celebrate by making pretzels!
- 4 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt, for topping
- In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
- When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
- Bake in preheated oven for 8 minutes, until browned.
Photo by Blanc, Blanc, Blanc
Recipe from allrecipes.com
Do you say “Brussel sprouts” or “Brussels sprouts”? Since it’s spelled “Brussels sprouts” – Brussels being the capital of Belgium – you’re supposed to pronounce the “s” at the end of Brussels. I’ve always left the “s” silent. Silly me. Here’s a great recipe for Brussels sprouts…for lovers of these little cabbages and non-lovers alike!
Oven Roasted Garlic Brussels Sprouts
2 lb Brussels sprouts, trimmed and halved
5 cloves garlic, minced
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Move oven rack to the upper third and preheat to 425 degrees.
In a 9×13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.
Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.
Recipe & photograph by Laura Flowers via The Cooking Photographer