OAT FLOUR PANCAKES (Gluten-Free/Dairy-Free)

Not to toot my own horn…but these are AWESOME!! You won’t even miss the butter, either!

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Makes about 15 pancakes.

INGREDIENTS:
2 1/2 cups gluten-free oats (or 2 3/4 cups gluten-free oat flour)
1 TBSP baking powder (look for brand that’s gluten-free and aluminum-free)
1 tsp sea salt
14-oz. water
2 eggs
1/4 cup grapeseed oil (If you can have dairy, feel free to use softened butter here instead.)
1/4 cup honey

DIRECTIONS:

Preheat non-stick griddle to 375 degrees.

Grind oats into a flour if using whole oats (we throw ours in our blender). Mix all dry ingredients together in a medium mixing bowl – a whisk works great for this…really breaks up the clumps. Mix wet ingredients together in a separate bowl.

Stir wet ingredients into dry ingredients until just combined – it’s okay if the batter is a bit lumpy. Don’t over-mix or pancakes will be tough.

Test that skillet is fully preheated by sprinkling some water on it – the droplets should “dance” and sizzle.

Using a 1/3 cup measuring cup, scoop batter onto the skillet. Pancakes are ready to flip when the edges are slightly dry and the top is covered in bubbles (peak underneath to make sure the bottom is golden brown before flipping).

Flip pancakes and cook until underside is golden brown – do NOT flip more than once or flatten the cakes with your spatula. These pancakes rip easily. To keep them from tearing, be sure to slip your spatula under them in one smooth, really quick motion …and you may wish to wipe your spatula clean between batches, as well. Serve immediately or store in fridge/freezer for reheating.

I enjoy these plain (I’ve never really enjoyed syrup) – these really are sweet enough to hold their own 😉  Obviously, if you’re not “dairy-free,” feel free to spread butter all over them – I’m sure that’d be delicious! Otherwise, top with pure maple syrup or raw honey!

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“CHOCOLATE CHIP” CHEWY GRANOLA BARS (gluten/dairy-free)

These bars are chewy and delicious, but not too sweet. They can easily be made gluten-free and/or dairy-free to suit your needs.

INGREDIENTS:
4 cups Old Fashioned Oats (we use a gluten-free variety)
1/3 cup coconut oil (or butter)
1 cup raw honey
4 tsp pure vanilla extract
1/4 tsp sea salt
1/8 tsp ground cinnamon
1 1/2 cups almonds, chopped (we throw them in food processor)
1/2 cup cocoa nibs (optional), available at health food stores

DIRECTIONS:

Preheat oven to 350 degrees.

Place oats on an ungreased 11″ x 17″ baking sheet and toast in oven for 10 minutes, stirring every 3-4 minutes.

Meanwhile, melt honey and oil or butter together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.

Add toasted oats to the saucepan mixture and toss to coat. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.

Line a smaller baking sheet (10″ x 15″ works best) with parchment paper. (Tip: Sprinkle the sheet with a few drops of water, first, to help keep the paper in place.)

Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into pan – I use a Ziplock sandwich bag on my hand for this step, but a sheet of parchment or wax paper should work well, too.

Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don’t wait too long or they may burn! Bars will be moist and crumbly when removed from oven, but they come together as they cool! It may take a few attempts for you to figure out the best amount of time in your own oven.

Let cool completely (about 90 minutes on a cooling rack; longer if you don’t have a cooling rack). Cut into 24 bars and remove from pan. Enjoy!

We like our bars a little firmer and sweeter, so we store them in the fridge. They also freeze well for later use…and can be eaten frozen, as well!

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make over 150 natural recipes, check out my e-book “Eating Additive-Free“! Also, check out the online community I created at CompletelyNourishedCommunity.com featuring 275+ natural recipes, an additive-free grocery guide, holistic health resources, and information, social support and discussion forums for folks interested in REAL food, natural health, green living and positive thinking!)

*This recipe was featured on the Ultimate Recipe Swap @ http://www.LifeasMOM.com

A day of REAL food!

Here’s an example of what we ate one particular day in our “REAL FOOD” household.

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Breakfast:

  • Egg (fried in coconut oil and sprinkled with salt/pepper)
  • Chipotle Sweet Potatoes
  • Smoothie made with kale (greens), freshly squeezed OJ, frozen strawberries, banana, pineapple (looks gross, but it’s YUMMY – can’t even taste the kale!)

Lunch:

Snack:

  • Pecan Pie LaraBar
  • Apple

Dinner:

  • Southwest Rice Bowl – Before we changed our diet 4 1/2 years ago, I used to LOVE going out to eat at PepperJax Grill and ordering their Chicken Rice Bowl. So I created this recipe to recreate those flavors at home: Chicken, onions, brown rice, cilantro, lime juice, tomatoes, green onions, avocado, etc. Yum!! Click here for recipe!

Dessert:

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My “Real Foods” Diary (Saturday, Oct. 29, 2011)

Today is October 29, 2011. By reader request, I logged all of my food today so I can show you an example of the foods I might eat in a typical day as part of my “additive-free,” REAL FOODS lifestyle. Today was a little unusual because we ate a really late breakfast and I took an afternoon nap; so this is a bit less food than I eat in an average day, I suppose. No worries, I’ll blog about other days in the future, too, to give you a better idea 🙂 (Click any pictures to enlarge!)

Breakfast: Eggs fried in coconut oil; sweet potatoes sauteed in coconut oil and seasoned with Chipotle powder and salt; pineapple

Snack: Pineapple

Lunch: Salad with grilled chicken breast, red peppers and homemade Italian Dressing

Snack: none (took a nap!)

Dinner: Leftover chili, celery

Evening snack: Pistachios, cantaloupe

Bedtime snack: banana