Banana Oat Pancakes – Gluten and Sugar Free

These pancakes are the absolute bomb! Even if you aren’t a banana fan, try them, because the banana really just there to sweeten the pancakes. This recipe is a modified version of one that was given to me on Twitter, and it’s been one of my go-to recipes ever since I started eliminating sugar and processed flour (mainly white flour) from my diet. I mix it up quite a bit by putting different things in and on top of them. Honey and sometimes a little bit of cinnamon are my favorite. If I want more protein, I’ll put peanut butter on them.  As far as add-ins to the batter, I’ve used raisins, chopped almonds, blueberries, and went just plain. Chocolate chips, especially dark chocolate, would be good. Most any sort of berries would be good too, I imagine! It’s all good!

1 cup (ish) of oats (Use gluten free ones if you want to be technical with it.)

1 teaspoon of baking powder

1/2 teaspoon of cinnamon

1 ripe or overripe banana, smashed

2 eggs (If you just have one egg, or want to skimp, that works too. I do it all the time.)

1/4 teaspoon of vanilla extract

3 tablespoons of milk (otherwise known as a splash or two, optional)

Almonds or other nuts, chopped (optional)

Butter

1. Go ahead and heat a pan or griddle up to medium-low.

2. Chop the almonds or other nuts into small pieces.

3. If you have a food processor or immersion blender, blend your oats to a flour consistency. (optional)

4. Smash the banana.

5. Add in all the other ingredients and mix. You don’t want your batter to be too runny, or it will be hard to deal with. If it ends up being that way, you can add a little more oats.

6. When the butter melts and bubbles on the pan or griddle, pour a scoop of batter on it, and slightly spread it around in a circle. Flip the pancake when it’s lightly browned on the bottom. Cook on the other side until equally done.

(Note: If you are cooking on cast iron, you’ll probably need to turn the heat to low at some point. Don’t let your butter start smoking or browning.)

That’s all! I pop mine in the freezer a lot, then just reheat in the microwave.

Roasted Peanut Butter Banana Ice Cream

Caramelized banana and peanut butter ice cream

Caramelized banana and peanut butter ice cream

I made this ice cream last week, and it was gone by then next day. Apparently if you leave ice cream in your freezer, people just tend to gravitate towards it, as if there was some sort of invisible pull. This ice cream is a magnet. It’s a light, sweet, banana flavored ice cream, with a rich texture. For people who are lactose intolerant, it is a close replacement to dairy treat, as it contains no lactose. It’s also sugar free, so all in all, you’re eating an amazingly healthy desert. If you don’t like bananas, however, then you’re a little out of luck.

8 very ripe bananas, sliced
1 additional ripe banana, mashed
6 tbs honey
1 additional tbs honey
3 tbs coconut oil, melted
3/4 smooth, natural peanut butter
1 cup almond milk
1/2 tsp vanilla

While preheating your oven to 375F and line a baking sheet with parchment paper. Pour honey and coconut oil into a bowl with sliced bananas, mix and spread onto a single layer on the baking sheet. Roast for 30 minutes.

Remove the bananas from oven, and pour the contents of the parchment into a high-speed blender. Add 1 cup almond milk, or as much is needed to smooth your mixture out and begin the blending process. I needed to add just over a cup. Add the peanut butter and blend until very smooth. Add the additional ripe banana and the tablespoon of honey, pulsing to incorporate. Pour the ice cream into a freezer safe container and freeze for at least 2 hours or overnight.

The ice cream won’t melt very easily, since it is made up mostly of bananas, but if it’s too hard to scoop, allow it to sit for a little while on the counter until it is thawed. Top with chopped peanuts and enjoy!

Hearth Magazine Feature

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We are very excited to announce that we are contributors to the summer issue of Hearth Magazine! A lemon curd editorial by us, complete with photographs, a story, and recipe is featured on page 24. Hearth Magazine as a whole is a quarterly compilation of stories and photographs.

My friend Jana was the first to introduce me to lemon curd two or three summers ago. We were working together a lot at that time, and I remember putting the lemon curd on scones and berries. I can’t quite recall everything else we put it on, but know that if it could have possibly been paired with another food, it was.

There are a lot of foods that fall on the bright spectrum, and this is definitely at the top of the list! Seriously. If you need a little taste of sunshine or summer, a little goes a long way. Think of it as a lemonade condiment. It can be made sweeter or left more sour, whichever way you prefer. If you use Meyer lemons, it will probably be naturally sweeter.

Hearth will be hosting an Anchorfolk giveaway soon of 4 sets of Bread and Jam books, so be on the lookout for that! Make sure you get some copies, because the Bread and Jam books make a perfect summertime bundle with the first edition of Hearth Magazine!

Bread  ($12 + free US shipping)  |  Jam ($12 + free US shipping)

Volume 1 of Hearth Magazine ($20)

Italian Meatballs and Eggplant Salad

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There isn’t much Italian in my veins, more Irish, German and French than anything else, but somehow I learned how to cook amazing meatballs. My family has cooked standard Italian fare since I was a kid, and we know our way around lasagna, spaghetti, homemade pizza and eggplant Parmesan. This recipe was born more out of an overabundance of eggplant and cabbage than a taste for rustic Italian spices, but the flavors meld wonderfully in each bite.

 

Eggplant Salad

 

 

2 tablespoons olive oil
1 head coarsely chopped green cabbage
1 large eggplant, peeled, cut into 1/2-inch pieces
1 large chopped onion
1 1/2 pounds fresh mushrooms
2 cloves minced garlic
1 cup water
1 1/2 teaspoons paprika
2 14-ounce can diced tomatoes in juice
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon white pepper

Heat oil in heavy large pot or skillet over medium-high heat. Add cabbage, eggplant, onion and mushrooms. Sauté until tender and reduced. Add garlic, paprika, tomatoes with juices and water. Bring to boil. Cook until mixture thickens slightly and is reduced, stirring frequently, about 15 minutes. Add parsley and lemon juice. Season to taste with salt and pepper.

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Italian Meatballs

 

 

1 lb ground turkey
1 lb ground Italian pork sausage.
4 teaspoons dried basil
1 teaspoon dried oregano
2 large eggs
1 cup Italian breadcrumbs
4 teaspoons garlic powder
1 cup Parmesan cheese, grated
2 teaspoon salt
2 teaspoon black pepper
4 teaspoons dried parsley
4 teaspoons olive oil
2 jars tomato sauce (Vodka tomato sauce works really well)
1 jar regular tomato sauce

Mix everything together, and form into golf ball size meatballs, or smaller if you prefer. Pour spaghetti sauce into and pan and set meatballs into the sauce, bringing to a boil, cover, and cook for 15 minutes. Stir occasionally, gently, so meatballs don’t stick and crumble in the pot.

Serve hot on Italian flat bread or with pita bread and feta cheese!

Bread and Jam are Finally Here!

bread and jam books by Anchorfolk and Typeset Design

bread and jam books by Anchorfolk and Typeset Design

I am so excited to finally release these books and hold the print copies in my hand. After so many months of hard work, grasping something physical is the best feeling in the world. Honestly, these books are an out pouring of love. I don’t want to sound cliche with that, “Our books are made with loooove, and so is our fried chicken!” These books contain a lot of life. Stories from around the kitchen, experiences we’ve had cooking and baking, family recipes- they’re all packed into colorful pages.

Months ago, Hannah and I decided that we would start work on a series of books dedicated to cooking topics, and these are just the beginning. Don’t tell anyone, but there are a few more books coming in the next year: Burgers, Salads, Pasta and a lot more that you’ll find out about as we get closer to releasing them.

Another great thing about these books, is the fact that they’re not typical cookbooks. These books aren’t just recipes that are written down with some directions to follow. They’re perfect for the advanced cook and the brand-new chef as well. In Bread we don’t just tell you, “let the dough rise for 45 minutes, before kneading.” We tackle the science behind rising bread, exactly how to knead dough, and how to tell if your bread is done being kneaded. These aren’t just cookbooks, these are beautiful, full-color, picture-filled, method and craft books, from our kitchen to yours.

Hannah and I are largely gluten and sugar free, as a result of trying to eat a little healthier, and the books reflect that. Bread has one of the most amazing and versatile gluten-free flour recipes available, with the exact conversion rate to flour. It’s really easy to make gluten free bread, and sugar free jam using the recipes in Bread and Jam.

We’ve just shipped out our pre-orders and the books are stock on our shelves, so head over to the store and get your own copies!

Crepe Cake with Berry Sauce and Lemon Curd

Crepe cake with berry sauce and lemon curd

Crepe cake with berry sauce and lemon curd

Baking crepes in the kitchen with my mom, I heard many stories of how she worked in a small chain restaurant called the Magic Pan. Her job was to pour crepe batter over the bottom of large cast-iron pans and then flip the cooked crepes onto a plate to be filled. Together, we ended up cooking crepes in a regular pan, but mom never failed to mention her working adventures as a teen. Each time I make crepes, I remember her stories as the batter turns into a light crepe, ready for sweet or savory fillings.

I really think this cake takes crepes to a new level. Crepes have a distinctly light taste and with berry sauce and lemon curd, they are transformed into a summer cake. Baking this cake with my fiancée, I had a little trouble keeping the berry sauce in the pan and you might be tempted to eat it from the spoon as well!

Prepare your berry sauce and lemon curd first, followed by your crepes and finish by assembling your cake.


Berry Sauce

3 pints of any kind of berries
1/2 cup sugar
1 tbsp. lemon juice
2 tsp. vanilla extract
pinch of fresh nutmeg
1 tbsp. cornstarch

Lemon Curd

1/2 cup fresh lemon juice
2/3 cup sugar
2 large egg yolks
2 large eggs
6 tablespoons salted butter

Crepes

2 cup all-purpose flour
4 eggs
1 cup milk
1 1/2 cup water
1/2 teaspoon salt
4 tablespoons butter, melted

Lemon Curd: Juice the lemons, removing all seeds. Whisk lemon juice, sugar, eggs, and the egg yolks together in a medium sauce pan. Add the butter cubes to the mixture, cooking over low heat, whisking until the butter is melted. Melting the butter actually takes quiet a long time, so keep stirring. Once the butter is melted, increase to moderate heat, whisking constantly until the lemon curd thickens.

The curd is done when it holds form momentarily, as you  remove the whisk. The entire cooking process can last 20 minutes or so. Remove mixture from the stove and with a spoon, press through a strainer to remove unwanted pulp.

Berry Sauce: In a small sauce pan, place all of the ingredients over medium heat and bring to a boil, stirring occasionally. Simmer on low heat for 8-10 minutes.  If you’d like seedless sauce, remove the pot from the stove and strain with a fine mesh strainer. Place the strained juice back into pan and place over low heat. Add the cornstarch and slowly whisk it into the berry mixture. Bring the sauce to a simmer again and then remove from the heat and let cool completely.

Crepes: In a large mixing bowl, whisk together the milk, water, flour and eggs. Add the salt and butter; beat until smooth. Your batter should be very runny. Heat a very lightly oiled frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. As soon as the top of the crepe stops running, loosen with a spatula, flip and cook the other side until light brown. Cooking each crepe shouldn’t take more than two minutes. If your crepes turn golden brown, then you’re over-cooking them.

Place the crepes on a cooling rack with wax paper or tin-foil between them. If you’d like to tier your cake like we did, bake small to large crepes as needed.

Preparing Your Cake: We slid our cake into the oven, sprinkled with a few tablespoons of granulated sugar to brown the edges and top. If you have a chef’s torch (any torch will work), then you can brown the crepes without using the oven. Decide which browning method you’ll use before building your cake, so that you can plan if you’re going to use a cake stand or a baking sheet.

Place a spoonful of lemon curd onto your cake plate or cookie sheet to steady your fist crepe. Add a layer of berry sauce to the crepe, making sure to keep it thin. Add another crepe and a layer of lemon curd and dust with powdered sugar. Repeat the process, alternating between berry sauce and lemon curd until you use all of your crepes.

You can place you cake in the fridge for an hour to set, however, the cake is also perfect served warm, with tea on the side. Dust with a liberal coating of powdered sugar, and serve!

Pick up your copies of Bread and Jam here for only $10 with free shipping