Gluten-Free, Sugar-Free Blueberry Pancakes

Hello!  I feel like I haven’t blogged in forever!  Tomorrow will be two weeks since I had my surgery.  I started therapy two days after surgery and I’m doing great for the most part.  If I stand for too long my knee does start to bother me a little, but I think everything is coming along as expected.

I made these pancakes out of the cookbook I had mentioned to you before surgery.  The cookbook is The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace.  This is the first recipe that I’ve tried from the book and I thought it was great!  I made my own almond flour & pecan flour by using a coffee grinder.  I also found, by accident, that the batter thickened up a bit by placing it in the refrigerator for a couple of hours before I cooked the pancakes.


Gluten-Free, Sugar-Free Blueberry Pancakes
  • 1½ c. almond flour
  • ½ c. pecan flour
  • ¼ c. Splenda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg
  • ½ c. milk
  • ¼ c. water
  • ½ tsp. vanilla extract
  • ¼ - 1 c. fresh or frozen blueberries
  1. In a medium bowl, combine the almond flour, pecan flour, Splenda, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the egg, milk, water, and vanilla until thoroughly blended. Add the flour mixture and whisk just until all of the ingredients are evenly blended into a loose, pourable batter. Gently fold in the blueberries.
  2. Heat a nonstick griddle over medium heat. When a few drops of water splashed on the surface sizzle and evaporate quickly, the pan is hot enough for cooking pancakes. Mist the pan with cooking spray.
  3. Pour batter onto the pan, using about ¼ cup of batter per pancake. The batter should sizzle when it hits the pan. Lower the heat to medium-low and cook the first side for about 4 minutes, until the bottom is golden brown and the top begins to dry out. Flip the pancakes over and cook the second side for 3 to 4 minutes, until the center is springy when pressed. Serve hot.
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Slow Cooked Corned Beef

I originally posted this recipe on a post called Saint Patrick’s Day Meal.  On that particular post I list three recipes that have become a tradition in our house for Saint Patrick’s Day.  This is the slow cooker version of the recipe I originally posted.  This is delicious and makes a great sandwich if you have any left.


Slow Cooked Corn Beef
  • 2 (3-lb.) corned beef briskets, with spice packets
  • 1 (12-oz.) bottles of beer
  • 2 bay leaves
  • ¼ c. peppercorns
  • 1 bulb garlic cloves, separated and peeled
  1. Place corned beef in a large pot Sprinkle in one of the spice packets, discard the other one. Pour in the beer. Add the bay leaves, peppercorns & garlic cloves. Cover and cook on low for 8 hours.
  2. Carefully remove the meat to a cutting board. Cover with foil and allow to rest for 10 minutes.
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Hello everyone, I hope 2013 has started wonderfully for you!  For the most part we are healthy and happy here on the farm.  I finally got all of the Christmas decorations down and put away for the year.  I’ve been organizing, which seems to be one of my goals every new year and eating right…again.

We moved my son out and into a dorm, for a couple of hours.  That’s a VERY long story!!  He has decided he wants to play college football and really wants to try out somewhere.  Plans were in place for him to try out at Valdosta State University, but after he had registered and moved in he found out that they were no longer going to have try outs and will actually be cutting about 20 players.  It was unexpected but he has a great attitude and is trying to get a chance to try out elsewhere.

Savannah started back to school yesterday and is expecting a hard semester this time.  She goes to high school in the morning and attends college in the afternoon.  She is a smart girl and stresses about being perfect, but I know she can handle it. 

Greg has been home more this year than at work.  No sickness, it’s just the way it’s worked out.  Actually, this week is a two day week for him because starting tomorrow he will be my caretaker.  I will be having knee surgery tomorrow.  I’m sure I will do great and have a speedy recovery, but I wanted you to know because I probably won’t post for a few days, maybe a week, I really don’t know how long yet.  I look forward to my knee feeling better and blogging again.  In the meantime, I’m going to enjoy Greg taking care of me and relaxing a little. 

I’ll be back as soon as possible sharing new and delicious recipes.  I’m trying healthier recipes with the new year and I am excited about trying some gluten free, sugar free recipes in a new cookbook I bought.  I also received two new cookbooks for Christmas and I’ll be checking them out and sharing the “keepers” with you.  I’m going to ask again, if you have any wonderful healthy recipes I would love for you to share them with me…please, please, please. 

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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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