Flowers and Chocolate...Need I say more?

This is my attempt at a Happy Valentine's Day post...well, sort of. It's also my excuse to post this really yummy recipe for Chocolate Banana Bread, from Gluten-Free Girl.

How to make basic crepes

Since the Gluten Free Ratio Rally's challenge for this month is Crepes (post to come--first Wednesday of March!), I figured I'd better get cracking...Just like the popovers from last month, I've never tasted a crepe, much less made it. However, making crepes is not that hard. If you can make pancakes, then you can make crepes.

Crepes are basically like thin pancakes, and can actually be made thicker, depending on what your preference is, and what you're putting in your crepes. The ratio for crepes is 2:2:1--2 parts egg, 2 parts liquid, and 1 part flour.

Here is my basic recipes (makes about 6 crepes):

For savory crepes:
4 oz. egg (about 2 eggs)
4 oz. almond milk
2 oz. gf flour
pinch of salt
1/4 t. vanilla (optional)

For sweet crepes:
4 oz. egg (about 2 eggs)
4 oz. coconut milk (add a tad bit more if they turn out too thick)
2 oz. almond flour
1/8 t. salt
1/4 t. vanilla


You can easily change the liquid to whatever suits your fancy--broth, coconut milk, even water. Whisk together ingredients until smooth.

.

Let mixture sit for 30 minutes.
Using a greased pan that has a base the same size as your desired crepe size (I use a small omelet pan), pour in a small amount of batter.
Swirl around the batter just until it covers the bottom of the pan.

In a few minutes, the edges will begin to dry, and you can gently lift the crepe with a flat spatula to see if the other side is lightly browned. When it is, flip the crepe over and cook the other side for about a minute. Continue with the rest of the crepes.

 

 

Crepes are very versatile, and you can fill them up with just about anything, from leftover meat to cream cheese or jam. The crepes can also be seasoned with herbs, spices, or anything else that strikes your fancy.

Old-Fashioned Scottish Shortbread - gluten free style

Good Morning! I can't wait to share this post with you!

This yummy shortbread came from this awesome post by Gluten Free Girl for simple shortbread. This recipe comes from an old Scottish shortbread recipe that uses the typical ratio for cookies/shortbread - 1 part sugar: 2 parts fat: 3 parts flour, plus a little extra white rice flour added.

Chai Breakfast Cookies - revised

Yes, I know that I just posted this recipe...but I had to post another.

Mid-Week Stir Fry - Quick and Easy

Simple versions of stir-fry veggies have been my go-to meal for the last week or so. I thought I'd share with you my favorite mixture so far.

Chai Breakfast Cookies

The idea for these came from this post for granola balls by Daily Bites. When I first made the granola balls (I used all raisins at the time because it was all I had), I was talking with a friend about them, and tried to describe them to her. She commented, "So they're like breakfast cookies?" Well, I don't think I've ever had a breakfast cookie, and don't really know what they are, but that sounds great...enter this recipe :)

Basic Popovers for the GF Ratio Rally

It is time again for the cyber-bloggers Gluten Free Ratio Rally (for more about this, see this post). The rally for this month is being hosted by Mrs. R. over at Honey from Flinty Rocks.

This month's challenge: Popovers.