Tag Archives: agave nectar

Pancakes!

I cherish my weekend mornings… time to sleep in, wake up slowly, enjoy a mug of coffee, and make a big breakfast.  I always try to eat a breakfast that is different from my usual quick smoothie routine, and this weekend, it was chocolate chip pancakes.  Instead of using gluten free flour mixes, I decided to make my own… and they came out delicious!

Chocolate Chip Pancakes

Pieces:

  1. 1 cup soy flour
  2. one half cup brown sugar
  3. 1 egg (or equivalent)
  4. 1 tbsp. oil
  5. 3 tbsp. agave nectar
  6. one half tsp. salt
  7. one half cup chocolate chips
  8. one half tsp. baking powder
  9. cooking spray
  10. vegan butter, cinnamon, and syrup for topping

Process:

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. In a large skillet coated with cooking spray, drop large circles of batter and cook on medium heat.
  3. When the pancakes start to bubble, flip each one to cook the other side.
  4. You will know when they are cooked because they won’t be drippy.
  5. Serve hot with some vegan butter, a dusting of cinnamon, and maple syrup!

Happy Allergy Free Eating… and Breakfasting!

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Honey Sesame Tofu

I ordered some Chinese take out with a friend this weekend, and my indulgence of choice was Honey Sesame Tofu.  I never had it before, and it was pretty good.  I liked the sweet flavor and thick tofu pieces.  Then I started thinking…. wait, I could make this…and make it healthier…

Honey Sesame Tofu

Pieces:

  1. 1 block of firm tofu
  2. 3 tbsp. oil for sauteing
  3. 2 tbsp. gluten free soy sauce
  4. 1 tbsp. sesame oil
  5. 6 tbsp. honey
  6. 2 tbsp. agave nectar
  7. 3 tbsp. plum sauce
  8. 3 tbsp apple cider vinegar
  9. 1 tsp. chili powder
  10. 1 tbsp. soy flour
  11. sesame seeds for sprinkling

Process:

  1. Make crispy tofu pieces, like I did in Sweet and Salty Stir Fry.  Follow steps 1-6 to dry, slice, and saute the tofu in hot oil in a shallow pan until they start to brown.
  2. While the tofu is cooking, make the honey sauce by combining soy sauce, sesame oil, honey,  agave nectar, plum sauce, apple cider vinegar, and chili powder.
  3. Heat the sauce on low until it starts to bubble, whisking thoroughly.
  4. Then add 1 tbsp. soy flour to thicken, and stir for just another minute.
  5. Pour the sauce over the tofu, sprinkle some sesame seeds, and serve over rice and/or vegetables.

Here is the take out version with rice:

Here is my version with snap peas:

Pretty close… and I am sure my version is healthier!

Happy Allergy Free Eating.

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Chocolate Chip Pumpkin Bread: Take 2

The cooler weather inspired me to take another pass at the chocolate chip pumpkin bread… and take 2 was much better than take 1!  I upped the sweet and spicy parts of the recipe, which really improved the flavor.  Next time, I will add some walnuts, craisins, or pecans… so many possibilities for fall.  I think I’m ready for fall cooking!

Pieces:

  1. 1 can pumpkin
  2. one half cup vegan butter
  3. one quarter cup vegetable oil
  4. 2 cups sugar
  5. one quarter cup agave nectar
  6. 2 eggs (or egg replacer)
  7. 1.5 cups soy flour
  8. one tsp. baking powder
  9. one tsp. baking soda
  10. 1 tbsp. nutmeg
  11. 2 tbsp. cinnamon
  12. one half cup Enjoy Life mini chocolate chips
  13. 1 tsp. vanilla

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir to combine.
  3. Add mixture to a greased bread pan.
  4. Bake at 350 degrees for 60 minutes.
  5. Serve with some spread butter and/or powdered sugar.

Happy Allergy Free Eating!

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