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
 
Author:
 
Ingredients
  • 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
Instructions
  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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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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Garlic Grilled Tomatoes

Years ago, we made these tomatoes quite often.  Then, for some reason we didn’t make them for a while and actually couldn’t find and forgot the exact recipe.  We have tried grilled tomatoes several times but never got it quite right.

Since running across this recipe again we have made them several times.  They are super tasty and they go great with any grilled fish or meat.  In fact, I dare to say that they are better than the grilled tomatoes served with steaks at a great (unnamed) restaurant in Pensacola, FL.

 

Garlic Grilled Tomatoes
 
Author:
 
Ingredients
  • 6 ripe Roma tomatoes
  • kosher salt
  • freshly ground black pepper
  • 6 cloves garlic
  • 3 tbsp. extra-virgin olive oil
  • shaved Parmigiano-Reggiano cheese
  • 1 - 2 tbsp. fresh thyme leaves
Instructions
  1. Cut the tomatoes in half lengthwise. Season with salt and pepper, set aside.
  2. Peel and finely chop garlic. Heat the oil in a small pan over medium heat. Add garlic and cook until just starting to turn golden brown (1 - 2 minutes). Pour the garlic and oil into a small heatproof bowl.
  3. Preheat grill to high. Brush and oil the grate. Place tomatoes, cut side down on the grill. Close the lid and grill for 5 minutes. Turn the tomatoes over, spoon the garlic/oil mixture onto the tomatoes. Close the lid and continue grilling for 5 more minutes.
  4. Transfer tomatoes to a platter. Sprinkle with thyme leaves and shaved Parmigiano-Reggiano cheese. Serve while warm.
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Layered Greek Salad

tossed-Greek-Salad

 

I was hooked on this Greek Layered Salad a few weeks back and made them one after another.  If you dig down in there and get the bottom layers for a single serving, rather than tossing the whole thing, it will last in the fridge for a couple of days.  It also works great as a pot luck dish.  I took it tailgating and tossed just before serving.

 

Layered Greek Salad
 
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Ingredients
  • 1 (o.6-oz.) pkg. Zesty Italian salad dressing mix
  • ½ English cucumber, thinly sliced
  • ¼ c. pitted, drained Kalamata olives
  • ½ pint cherry tomatoes, halved
  • ¼ c. drained, sliced banana peppers
  • 1 bunch romaine lettuce, cut or torn into bite-size pieces
  • purple onion, to taste, thinly sliced
  • ¼ c. cubed or crumbled feta cheese
  • ¼ c. shaved Parmesan cheese
Instructions
  1. Prepare salad dressing according to package directions; set aside.
  2. Layer cucumber, olives, tomatoes and banana peppers in the bottom of salad bowl. Pour ½ c. dressing over vegetables. Top with layers of lettuce, onion, feta cheese, and Parmesan cheese. Cover and chill 2 to 6 hours.
  3. Toss salad just before serving. Serve with additional salad dressing if desired.
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Low Carb No Sugar Peanut Butter Cookies

low carb peanut butter cookies

This recipe calls for no flour.  I have made it a million times with sugar, but this time I substituted Splenda.  For some reason they were a little crumbly with Splenda, but still delicious.

 

Low Carb No Sugar Peanut Butter Cookies
 
Author:
 
Ingredients
  • 1 c. peanut butter (crunchy or smooth)
  • 1 c. Splenda
  • 1 egg
  • ½ tsp. vanilla extract
Instructions
  1. Mix peanut butter and sugar. Add egg and vanilla and mix well. Roll dough into 1 - 2-inch balls and drop on cookie sheet. Flatten with a crisscross pattern with a fork. Bake in preheated 325 degree oven for about 13 minutes. Cool slightly before removing to a cooling rack to cool completely.
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