Buckwheat Flapjacks

Our daughter, Dawn, came to visit for several days and these delicious flapjacks are one of her favorite breakfasts.
Buckwheat has a distinctive earthy flavor and dark robust color as you may see by the pictures.

BUCKWHEAT FLAPJACKS

1C. Buckwheat Flour
1C. Whole Wheat Pastry Flour
1t. Baking Powder
1t. Baking Soda
1/4t. Salt

2 Eggs
2C. Coconut Milk or milk of choice
2T. Coconut Oil melted
3T. Pure Maple Syrup or Honey or Agave
1t. Vanilla
1t. Cinnamon

Mix ingredients together and cook as you would any pancake. Remember that they are ready to turn when a number of the bubbles that appear on the top no longer close up.
Serve with the topping of your choice (we still prefer pure maple syrup!).
In this picture you can see how dark these pancakes are! Our little Garret loves "em!

Your Very Own As You Like It Master Granola Recipe

I found it! A granola recipe that I could adapt into a Master and could be made totally with your choice of ingredients! (The original came from bestfoodblogever.com.) My new version is such a yummy recipe because you put into it the things you love. Make it different each time or stand by your very favorites!

In a large bowl place dry ingredients:
2 C. Whole Rolled Cereal ~ Oats, Wheat, etc.
4 C. Total Additions like:
1 1/2 C. Nuts of Choice
1 C. Unsweetened Coconut
1/2 C. Seeds ~ Sesame, Flax, Sunflower, etc.
1 C. Dried Fruit ~ Raisins, Cranberries, Cut Up Apricots, etc. Fruit is added halfway into baking time.

In a smaller bowl place wet ingredients:
2/3 C. Honey, or Maple Syrup, Brown Rice Syrup, Agave, or any combination of your choice
1/4 C. Nut Butter ~ Peanut, Almond, etc.
1 1/2 t. Vanilla, or Part Vanilla and Part Maple or Almond etc.
Dash of Salt, if desired and salted nuts were not used.

Mix dry ingredients in a mixing bowl, except fruit. Stir wet ingredients well. Pour syrup mixture over dry ingredients and stir till thoroughly coated.Spread onto a greased cookie sheet and bake at 300 degrees for 20 minutes, stirring after 10 minutes.Add fruit if using, to cookie sheet and return to oven for another 20 min. stirring after 10 min.. Cool to room temp and store in an airtight container. Makes about 7 Cups.
Serve with your favorite milk. Mine's Coconut!

Got A Sweet Tooth?

I do.
It's a shameful thing I know, but here I am needing something sweet to end my evening meal! It doesn't have to be big or fancy, just a nibble will do but it has to be something!
I decided several years ago to do some sleuthing around about what sweeteners were "good" and which ones were not. I'd already given up on processed, granulated white sugar, brown sugar, and powdered sugar, chemicals and all you know. But I took one look at the shelf at the health food store and felt so overwhelmed I uttered prayers right there on the spot!
I know honey is one of the best choices with it's trace minerals, but sometimes I just don't want my final product to taste like it. A good alternative is agave, although I'm still learning about how to cook with that one. Maple Syrup is wonderful when you're looking for the brown sugar flavor, and grade B does it best in recipes. Honey, Agave and Pure Maple Syrup are all low to med-low on the glycemic index.
Next on the list are the ones that are quite sweet but aren't sugars at all. There's Xylitol and Stevia.
Ever notice when label reading that there are usually multiple sweeteners in any given product? That's because they each have their strengths and weaknesses. Xylitol has the drawback of causing diarhea if too much is consumed. (A moderate amount is harmless) Stevia tends to have a bit of an aftertaste if too much is added to the recipe but Truvia brand doesn't. Each of these are calorie free, have no effect on blood sugar and do not promote candida or tooth decay. Xylitol actually strengthens bones and restores tooth enamel!So. How about that! There really are sweeteners out there that are good for you! Recipes to follow soon!