Blueberry Hot Cakes...German Style!

I love something warm and fluffy in the morning, topped with butter and agave.  I was perusing my favorite cookbook and found something that called out to be "tweeked."  My old, "Joy of Cooking," cookbook had this wonderful recipe for "Pfannkuchen or German Pancakes." Because of my inability to eat certain grains, I opted for a recipe that incorporated egg whites instead of the flour as an option.  And, because of my undeniable love for anything lemon, I created this wonderful morning hot cake.  I have another version called, "Lemon Meringue Pancakes," which I will post at another time.  While the original recipe does not call for flour, I felt it needed some body and added a touch, although you can omit the flour altogether if you like (just use less liquid).
Health note: Eggs pack quite a bit of protein, however the egg white packs 4 grams of protein alone, while the whole egg is 6 grams total.  Egg whites also have no fat or cholesterol, and added bonus to those watching those numbers.
http://www.livestrong.com/article/84504-nutritional-content-egg-egg/

Blueberry Hot Cakes...German Style!
4 egg whites (whisked into a meringue)
1 tsp. Pure Lemon Extract or Pure Almond Extract or Pure Vanilla Extract
3 1/2 tsp. Sugar or Honey or Agave
1/8- 1/4 tsp. Sea Salt
2 tsp. Arrowroot Starch
1/3 - 2/3 Cup Gluten Free All Purpose Flour or Flour Blend, *optional( Bob's Red Mill GF All Purpose Flour)
1/4 C. Lemon juice *optional (fresh squeezed), or Almond Milk or other liquid (This is to dilute consistency for thinner cakes.  If you like thicker hotcakes, omit this liquid).
1/4- C. Blueberry "Ocean Spray Craisins" or fresh blueberries
*Note:  If using honey or agave, add these to the wet (meringue) mixture, if using sugar add to the dry (flour) mixture.  Mix all wet ingredients separately and all dry ingredients separately, then combine together.
Directions:
Mix egg whites into a meringue.  Add extract and liquid and blueberries to meringue and fold in till well combined.  Set aside.  In a separate bowl mix, GF flour, sugar, salt, baking soda, cream of tartar and arrowroot, until combined.  Add dry ingredients to the wet ingredients and fold until combined.
Heat griddle and coat with butter or oil.  Scoop a large Tablespoon full of the batter and put onto griddle, cook for 3 minutes and flip.  Each side should be a golden brown.

Gluten Free pumpkiny-chocolate muffins

 

Hmmm...Pumpkin and chocolate, two of my favorite things.  This version of muffin uses many things we may have in our cupboard on a regular basis.   I chose to replace the sugar with sweetened condensed milk, which created a lovely, moist pumpkiny-chocolate muffin.  Because we cannot use corn in our house, I make my own baking powder, using cream of tartar and baking soda.  The additional eggs add needed protein to my daughter's diet,  not to mention the fact that the added Vitamin A and K and iron will support additional nutrition needs throughout the day.

http://www.livestrong.com/article/86339-nutritional-value-canned-pumpkin/ 

GF Pumpkiny Chocolate Muffins

3 1/2 C Brown Rice Flour

3/4 Cup Arrowroot Starch

1 Tbsp. Cinnamon

3 1/2 tsp. Cream of Tartar

2 tsp. Baking Soda

1 1/2 tsp. Salt

8 whole eggs (or egg whites)

2 14 oz. cans Sweetened Condensed Milk

1 Large can Pure Pumpkin

1 1/3 C. Imperial Margarine

1/2 C Almond Milk

1/2 C Honey

*1 1/2 C Chocolate Chips (add these last, after everything is well blended)

Directions:

Mix all dry ingredients together.  Set aside.  Mix all remaining (wet) ingredients together in a separate bowl.  Once combined, mix both the wet and dry ingredients together until well blended.  Add chocolate chips and mix well.  Spoon into greased muffin cups and bake @ 350 degrees for 20 minutes, or until when knife inserted comes out clean.

Here is my new gluten free site...Enjoy!

Finally!  I'm back at posting.  I will try and attempt to import everything from my previous blog, www.gluten-freefarmgirl.blogspot.com. 

Zucchini One-Yolk Omelette

Need breakfast in a jiff?  Get out the eggs and those veggies from the garden.  Add a little GF lunch meat and you have yourself a wonderful meal.

Zucchini One-Yolk Omelette
 
1/2 Medium zucchini, chopped into small pieces.
3 Eggs (omit 2 yolks-optional)
1/2 Green onion bulb, minced.
2 Pieces gluten free ham lunch meat, chopped.  (I used Buddig Deli Cuts).
Sprinkle Seal Salt
1 tsp. Olive Oil
1 Fresh basil leaf (chopped or torn)

1.  In a small pan (6-8"), pour oil and let heat on medium-high.
2.  Add zucchini, salt and stir.  Cook until golden brown.
3.  At this point you can do one of two things.  You can leave the zucchini in the pan, layer the two pieces of lunch meat on top and crack the eggs over the lunch meat.  Cover and let cook on low until eggs are cooked through. (there is no need to stir) About 10-15 min.  Top with basil. Serve.
Or...
4.  Remove zucchini onto a separate platter.  Add oil to pan, then eggs, cover with lid and let cook until slightly firm.  (there is no need to stir) Add zucchini and chopped ham and basil.  Serve.

Bounties of Summer...Just Peachy!

Once again this farmgirl has proven that it pays to be industrious and use what's around you to live.  I am blessed with two wonderful peach trees.  We love our peaches, but so do all the bugs and birdies.  I am completely opposed to using pesticide, and birdies, well I think they need something sweet now and then too. But, those bugs I could do without.  We leave many of the peaches on top of the tree, for our feathered friends.
Of the peaches I plucked I made this delicious, albeit very sweet spicy peach jam.
This is a tradition in our family and signals to our hearts that Fall is right around that corner, I swear it's just right there...see, there it is!  Yes, Fall and Spring are two of my favorite seasons.

I put this jam on my best farmgirl gfcinnamon bread.  I top it on vanilla ice-cream and spoon it in my cereal.  I am in serious jeopardy of having a fleeting affair with this jam, it's so delightful.

So, like all my other recipes...enjoy!
Your, Gluten-Free Farmgirl!

Just Peachy Summer Jam

from gffamilygirl's kitchen

4 Cups peeled, pitted and chopped "ripe" peaches (not over ripe or under ripe)

3 Tbsp. Fresh squeezed Lemon juice

5 1/2 Cups Sugar (you can see why it's so sweet)

1/2 tsp. butter

1 Tbsp. Cinnamon

Pinch Nutmeg
Pinch Cloves (optional)
Dash salt (optional)

1.Wash and boil jars and lids for 10 min. and set aside (upside down) on clean cloth.

Note: I always reuse and recycle all of my left over food jars that would be good for canning.  I keep all good quality lids and reuse for my own jams, so there is no need to purchase any.
As long as the "seal" inside the lid is in good condition, it should seal.  You may purchase new jars and lids if you like, but you can try it the old fashioned-econo way like this farmgirl and save some money.

2. Add fruit, and lemon juice to large pan on medium heat.  Stir continuously.

3.  Add 1 box Sure-Jell pectin (or other gf pectin), and butter, stir.

4.  Bring to rolling boil over high heat, stirring continuously.

5.  Add sugar immediately and stir continuously.

6.  Bring to boil, while stirring continuously.  Allow to boil 2 minutes.

7.  Remove from heat.

8.  Remove foam by skimming top with spatula (optional).

9.  Carefully spoon mixture into any size jar you desire, within 1/8" of top.  Wipe mouth threads of jar to remove any jam, and secure lid tightly. 

10.  Turn upside down and allow to cool for 5 minutes.  Flip and allow to continue cooling.

11.  After 60 minutes, check seals and see if center has inverted.  This shows a good seal.

Bounties of Summer...

Green Onions

Zucchini

Kitty Belle

Arugula

Here is a portion of my garden.  We have loads of romaine lettuce and green onions.  My basil loves this desert climate and so do my zucchini.  Thanks to http://www.wormpoop.com my Mother's website, I have this beautiful garden that I planted the end of June and has blessed us with fabulous food for our table by the end of July.  So, as a thank you to the season, I will prepare my favorite homemade gf pizza complete with the herbs and vegetables from my garden...Oh how I love the bounties of Summer.
Love ya, Your GF Farmgirl!
P.S.  Check out my link list...I just found a great site called: http://www.treasurebox.org.  It isn't gluten free however, it is a fabulous site where families in California and Arizona can go to purchase a box of food for $30.00 for one week of meals.  It's nutritious and perfect for this kind of economy...so, pass it along to all your foodie friends and maybe they can save a buck or two.  I plan on ordering my box next week.

Salmon Patties

Salmon Patties
3 14.75 oz. cans Pink Salmon (preferably wild caught Alaskan)
2 Tbsp. "Pike Place Fish Northwest Seafood Seasoning" (this is gluten free)
1/4 Cup thinly sliced green onions
1/2 Cup dried parsley
1 tsp. pressed garlic
1 tsp. onion powder
1 Tbsp. freshly squeezed lemon juice
Salt and Pepper to taste
3 eggs slightly beaten
6 Tbsp. Mayonaisse

1.  Open cans of salmon and drain.  Gently remove salmon from can and put onto large platter or cutting board.  Gently open up large sections of the salmon and remove the bone by lightly scraping with a sharp knife.  Do the same scraping to remove the skins.  (Because the bone is in the can it breaks apart easily.  You will not be able to remove all bone, however, the large sections should be removed.  The smaller ones, if left will only add calcium and will break down once mixed.)
2.  Once the bone and skins are removed place salmon into bowl and break apart the salmon to shred it.
3.  In a separate bowl add all remaining ingredients, then mix in with the salmon.  Using your hands is a great method, this ensures complete mixing.  You may also use a bowl scraper or large spoon.
4.  Once mixed, shape into small patties.  Pour 1 Tbsp. Olive oil into large skillet, place patties in skillet and cook  for approx. 5 minutes or until golden brown, turn and cook other side.  (You may cook this covered or uncovered in the pan).  Serve with zucchini or a bed of quinoa or rice.