Oven pancakes are faster and easier than you might think. There’s a good reason why the Swedes, Germans, and Dutch are known for them. Not only are “Dutch babies” or oven pancakes delicious, you can whip up the batter in less than five minutes. Pop it in the oven and 25 minutes later, a hot breakfast is served!
I usually wake up hungry. But pancakes seem like a little too much work sometimes because they have to be monitored and flipped. Not so with an oven pancake. Your one dish or skillet slides into the oven and you are free until the pancake is done baking. A slice of warm berry lemon pancake tastes wonderful with maple syrup, which counterbalances the tart fruit flavours inside.
In recent weeks maple sap has been running in Ontario, Quebec, and certain northern parts of the U.S. Apart from commercial syrup makers, a vigilant few still go out to the woods to collect it, as my late grandfather used to relish doing not so long ago. My younger sister had the privilege of going to tap trees with him once in early spring. Living so far away, I never got the chance to go maple tapping with him. But I have many other memories of venturing into the woods and water with him in the summertime. And he did generously share his homemade maple syrup with us. He’d sometimes bring us a jar or two when he and my grandma came to visit at Easter or later in the year.
Looking at some photos of him with his tapped maple trees last month made me remember how special it was to taste my grandfather’s homemade syrup. Since then, every time I pour on some pure maple syrup, I remember the hand-labeled jars of syrup we used to enjoy, right down to the last precious drop.
Berry Lemon Oven Pancake - Gluten Free and Dairy Free
- 2 Tablespoons butter or coconut oil
- 3/4 cup rice flour
- 2 Tablespoons almond flour/ almond meal
- 1/4 teaspoon sea salt
- 1 cup unsweetened almond milk
- 2 Tablespoons fresh lemon juice
- 1 Tablespoons raw sugar, light brown sugar, or coconut palm sugar, optional
- 1/4 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup fresh or frozen mixed berries (blueberries, raspberries and/or blackberries)
- maple syrup, for serving
- Preheat oven to 400 degrees F (200C). Place 2 Tablespoons butter or oil in a round baking dish (I used a 9-inch/ 22 cm size) or cast iron skillet. Place the dish or skillet in the oven to heat for several minutes while batter is being made.
- Whisk together rice flour, almond flour, and sea salt. Next, whisk in almond milk, sugar, vanilla, and lemon juice until smooth. Add eggs, one at a time, whisking until smooth.
- Remove dish or skillet with melted butter from oven briefly and pour in batter. Sprinkle with berries. Return dish or skillet to oven and bake for 20 to 25 minutes or until center is set.
- Slice and serve warm, with a pitcher of maple syrup available for pouring.
Adapted from i heart eating.
I share recipes at Allergy Free Wednesdays, Gluten Free Wednesdays, and here.
Also shared at Savoring Saturdays.
Great for a simple lunch or healthy snack, these stuffed avocados come together swiftly and are loaded with Tex-Mex flavour! Cumin and fresh veggies keep the avocados healthy and super tasty.
Avocados are not something I am fond of eating on their own. But add some texture and Mexican fair and I love them! Despite my daughter’s recent addiction to garlic salt on her morning toast, I found enough of it to shake on my stuffed avocado creation–and was it ever good!
Black Bean Stuffed Avocados
- Avocado, cut in halves, seed removed
- Lemon juice or lime juice
- Sea salt
- Mayonnaise (egg-based or vegan), optional
- Black beans, cooked and mashed
- Taco Seasoning or garlic salt and ground cumin, to taste
- Sweet bell pepper, any colour, chopped
- Shredded cabbage or fresh coleslaw mix
- Olives, optional
- Green onions, optional
- Cilantro, optional
- Lightly coat the cut green surface of the avocado with lemon or lime juice to keep fresh. Sprinkle with sea salt or garlic salt.
- Mix together black beans, mayonnaise (if using), and taco seasoning or cumin and salt to taste.
- Fill each half of the avocado with a heaping spoonful of seasoned black beans. Top beans with sweet pepper, cabbage, and olives, onions, and cilantro (if using).
I am bringing these avocados to Fiesta Friday this week and sharing them here.
Also shared at Allergy Free Wednesday , Gluten Free Wednesdays, and Savoring Saturdays.
I’m still craving warm rays of sun that peaches sweetly suggest. A crumble cake with peaches on top just had to happen, with red raspberries for tartness and added colour. Never mind that our early spring weather has been cool and blustery, with another chance of flurries still to come. We will taste sunshine, served on a plate, as we continue to celebrate the hope of new life.
My three older children have been off from school since Good Friday, and my eldest daughter has been itching to bake something. Crumble cakes are one of her favourite desserts. I made the fruit filling, but otherwise the cake you see here was mostly done by her, with just a bit of instruction here and there from me. While I chopped sweet potatoes for supper, she was busy finishing the cake.
When the cake was done and it had cooled somewhat, we pulled it out of the cake pan together (with four hands) to keep it intact. Thankfully, with the help of baking parchment, we were able to extract a nice round crumble cake, even without the benefit of a springform pan. Onto the cake stand it went, before eager smiles met each tender slice.
We’ve still got a few slices worth of sweet crumble cake left today. Won’t you pull up a chair and join us?
Raspberry Peach Crumble Cake
For the cake batter and crumb topping:
- 2 cups all-purpose unbleached flour
- 1 cup golden yellow sugar (light brown sugar)
- 3/4 cup salted butter or coconut oil
- 2 teaspoons baking powder
- 1/2 teasoon baking soda
- 1 large egg
- 1 cup dairy milk or almond milk
- 2 teaspoons vinegar
- 1/2 teaspoon ground cinnamon or ginger
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
For the fruit filling:
- 1 cup frozen peaches OR canned peaches, drained
- 1 cup fresh or frozen raspberries
- 1 Tablespoon cornstarch or 2 Tablespoons tapioca flour
- 1/4 cup honey
- 1 Tablespoon maple syrup
- 1 teaspoon fresh lemon juice
- To make the fruit filling, stir together peaches with cornstarch or tapioca starch. Add honey, maple syrup, and lemon juice and heat in a medium saucepan over medium-low heat, stirring frequently, until starch dissolves. Add raspberries and continue to cook and stir gently until the filling thickens. Remove from heat and set aside to cool.
- Preheat the oven to 350 degrees F (180 C). Combine flours, butter or coconut oil, and sugar with a fork or pastry blender until fine crumbs form throughout. Take a generous 1/2 cup
of this crumb mixture and set aside for the topping later.
- Add vinegar to the milk and then whisk in the vanilla and almond extracts. Let stand for 5 minutes before beating in the egg. Add the dry ingredient mixture (except for the reserved crumb topping) to the wet mixture, and stir until evenly combined.
- Into a greased 9-inch (23cm) cake pan lined with baking parchment or a greased round springform pan, pour the batter. Smooth out the batter with a rubber spatula. Add the raspberry peach filling, spreading to form an even layer, keeping the fruit filling about 2 cm away from the sides of the pan. Sprinkle the filling layer with the reserved crumb topping. Bake for 45 minutes or until middle tests done, being careful not to over bake. Let cake cool for at least 1 hour before slicing and serving.
I’m bringing this cake to Fiesta Friday this week.
I also share recipes here.
Today I bring you more proof that my family and I do not subsist on salads and sweets alone. We actually enjoy simple suppers that include beef, chicken, pork, or seafood. I did plan our meals this week, but when I awoke yesterday to snow on the ground, I decided that Sweet Potato Skillet could be shifted to another night. We would stay at home and use ingredients that were already in the house.
After searching high and low for a sloppy joe casserole that was gluten and dairy free, I made my own version for supper last night. My family loves it when I make garlic potatoes as a side dish. Why not put them on top of a casserole?
Though I’m not against regular buns, I was still recovering from eating a few too many Resurrection rolls over Easter weekend. Potatoes turned out to be a terrific topping! I could have sprinkled on a little bit of cheese, but the potato slices are so flavourful with just garlic, salt, and olive oil, that we didn’t miss the dairy. Go ahead and add cheese if you like though, and tell me what you think!
Garlic Potato Sloppy Joe Casserole
- 16 ounces (450 to 500g) ground beef and/or ground pork
- 1/2 cup white or yellow onion, diced
- 1/2 cup Napa cabbage or other cabbage, finely chopped
- 1/2 cup shredded carrot
- 3/4 cup (or more) tomato ketchup (I buy mine, or try homemade ketchup)
- 2 Tablespoons apple cider vinegar, plus more to taste
- 2 Tablespoons Worchestershire sauce (gluten free if that is a requirement for you)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon steak seasoning, optional
- 6 medium red potatoes, thinly sliced
- 2 Tablespoons olive oil or melted butter
- 2 to 3 cloves fresh garlic, minced
- 1/2 teaspoon sea salt
- In a large skillet, heat a small amount of oil over medium heat. Saute onion for 2 minutes before adding meat. Brown meat, stirring frequently. Add cabbage and carrots and cook for 2 minutes. Mix together ketchup, vinegar, Worchestershire sauce, and garlic salt. Stir into browned meat and let simmer for a few minutes to blend the flavours. Adjust seasonings to taste. Turn off heat.
- Preheat oven to 400 degrees F (200 C). Mix together olive oil, garlic, and sea salt in a medium bowl. Add potato slices and toss to coat. Into a 2-litre (2-quart) baking dish, pour seasoned sloppy joe meat. Top with potato slices, overlapping them in circular rings. Pour any remaining olive oil and garlic on top.
- Bake the assembled casserole for 35 to 45 minutes, until potatoes are cooked through. Serve warm.
I share recipes here, at Allergy Free Wednesday, and Gluten Free Wednesday.
Colourful sweet potato croquettes, loaded with flavour and healthy nutrients, make a tasty light meal with a side of pasta, rice, or couscous. Or serve them as a filling appetizer for your next event.
Any time I have an extra sweet potato lurking about, croquettes have become one of my top picks to make. Savoury sweet potato croquettes are an enticing way to get healthy superfoods onto our plates and into our lunch boxes. The sweet potato and chimichurri sauce can be prepared in a snap, thanks to my food processor. Leftover croquettes make a great breakfast too, since they taste almost like sausage.
We had plenty of chimichurri sauce left, but found that the extra sauce adds a fantastic garlic punch to meats, sandwiches, and pasta as well. The sauce can also be frozen for next time. And since there is no cilantro involved in this chimichurri, my whole family could enjoy it!
What are your favourite ways to eat sweet potatoes?
Sweet Potato Chicken Croquettes with Chimichurri Sauce
Ingredients for the Sweet Potato Croquettes:
- 2 cups grated sweet potato or yam
- 450 g (about 2 cups) ground chicken or lean ground pork
- 1 teaspoon sea salt
- 1 garlic clove, minced
- 2 spring onions, minced
- 1 teaspoon yellow mustard
- 1 teaspoon steak seasoning blend (dry)
- 1 teaspoon ground paprika
- 1/2 to 1 teaspoon Worschestershire sauce, optional (look for gluten-free if on a restricted diet)
- 1 large egg
- 2 to 3 Tablespoons almond flour (or other flour, such as rice flour)
Ingredients for the Chimichurri Sauce:
- 1 bunch fresh Italian parsley
- 1 head garlic, peeled and chopped
- 6 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar or white wine vinegar
- 1 teaspoon sea salt
- black pepper to taste
- Mash together ground chicken and sweet potatoes with your hands or a potato masher. Add remaining croquette ingredients and mix thoroughly. Form the seasoned mixture into small patties. Heat a large skillet over medium heat and grease lightly with oil. Fry the croquettes for several minutes on each side until cooked through, being careful not to let the sweet potato burn. Cover and keep cooked croquettes warm.
- Toss all ingredients for the chimichurri sauce into a food processor or blender and pulse until a thick sauce forms.
- Serve croquettes warm with sauce on the side or top croquettes with the sauce just before serving.
Adapted from Dish by Dish and Humbled in a Heartbeat
I share recipes here, at Allergy Free Wednesdays and at Gluten Free Wednesdays.
Also linked to Savoring Saturdays.