Banana walnut pancakes

What you need:

2 cups gluten free pancake mix

1 1/4 cup rice nog

1/4 cup applesauce

1 teaspoon vanilla

1 teaspoon nutmeg

2 teaspoons cinnamon

2 tablespoons brown sugar

1 to 2 small bananas

1 cup walnuts for roasting

First start the walnuts:

preheat oven to 300 degrees for 10 mins.

Once preheated spread walnuts on a parchment lined cookie sheet and roast for 10 mins or until you can smell them (once you smell them pull them out of the oven immediately so they do not burn)

Thinly chop bananas.

In a large mixing bowl add the mix, cinnamon and nutmeg and blend with a wooden spoon.

In a separate small bowl mix the applesauce, vanilla, and brown sugar and blend until well mixed.

Add the rice nog and apple sauce to the dry ingredients and mix throughly slowly adding in almost all the walnuts (leave some aside for garnish)

Finally add 1/4 cup to 1/2 cup mix to preheated skillet then place banana slices on top.

Cook for 2-4 mins flip and cook an addition 2 mins.

Stack and add earth balance, walnuts, and pure maple syrup and enjoy!

Mini cookie baking

So for the first time I did batches to make exactly 1 dozens of cookies (or you could do it as half dozens of large cookies). Why you ask? So we wouldn't have the temptation i suppose! Both recipes are pretty similar with a few alterations to each.

First is oatmeal walnut raisin cookies:

Preheat oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon bourbon vanilla extract
1/4 cup chopped walnuts
1/3 cup raisins

Cinnamon (just for sprinkling on top)

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, walnuts and raisins and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly then add cinnamon to taste.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.

Second peanut butter chocolate chip cookies:

Keep oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon gluten free vanilla extract
1/4 cup unsalted peanut butter
1/3 cup chocolate chips

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, peanut butter and chocolate chips and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.

Sugar and spice...

This weekend was a pumpkin baking festival in our kitchen. I created my own gluten free vegan pumpkin muffin recipe and it came out great to rave reviews.

Pumpkin Muffins with Vegan cream cheese icing:

3 cups soya flour
2 cups raw sugar
1 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon apple cider vinegar
1/2 cup applesauce
2/3 cup water
half a container of soy yogurt
1 1/2 cups pumpkin puree
1/2 cup cranberries
1 1/2 cups chopped hazelnuts
Preheat oven to 350 degrees. Grease two large loaf pans.
In a large bowl, mix together flour, sugar, spices, cranberries, salt and baking soda.
Add applesauce, vinegar, water, yogurt and pumpkin, mixing well. Stir in the hazelnuts.

Divide the batter equally between loaf pans. Bake for one hour,(or a little less depending on how hot your oven runs. these can turn easily!)

or until a knife inserted in center of the loaf comes out clean. Turn out on wire racks to cool.Divide the batter equally between loaf pans. Bake for one hour, or until a knife inserted in center of the loaf comes out clean. Turn out on wire racks to cool.

Then for Sunday morning. what i think personally what took the prize. I delicious and spicy batch Pumpkin Hazelnut pancakes.

In a absolutely not my style way i just used Bisquick and only subbed the soy milk and added about a

1/2 cup of pumpkin
1 teaspoon Cinnamon
1 teaspoon ginger
and 1 teaspoon nutmeg.

I think they were the best pancakes i have ever made or ate. Next time however i want to sub the egg for applesauce and add in flax.

Today's Play list - Converge and Isis.

Harvest oatmeal

Quick and Easy

All you need is:

Organic instant oatmeal with flax

3 dashes nutmeg

1 dash Cinnamon

2 sprinkles brown sugar

handful of cranberries

mix all ingredients together dry then add boiling water and BAM a delicious little breakfast.