7.11.2011

happy birthday jesse


I played hookey from work on Saturday for Jesse's birthday. We had a
pancake breakfast, farmers market lunch and barbeque dinner. The day
was grey and cool, but cleared up slightly by grilling time. Nothing says
summer like eating grilled peaches and figs while wearing wool sweaters
and windbreakers.


Gluten Free, Egg Free Pancakes:

1/2 c tapioca starch
1/2 c brown rice flour
1/4 c garbanzo fava flour
1/4 c teff flour
3 T flax seed meal
2 t baking powder
1/2 t xanthan gum
1/4 t salt

~1 c milk (or until appropriate pancake-batter goopiness)
1/2 c plain yogurt
2 T olive oil
1 T maple syrup
1 t vanilla extract

fresh blueberries

Mix all ingredients together in a large bowl. Pour spoonfuls of batter into a
hot skillet. Flip after a minute or two. Serve warm with plain yogurt and maple
syrup. These pancakes had so may lovely air bubbles, hence the closeup.



And for dessert, my first 3-layered cake!

Gluten Free, Egg Free Carrot Cake

(this recipe makes one round cake, cut in half for 2 layers. double the
recipe to get 3 or 4 layers)

1 c finely grated carrot
3/4 c sugar
1/2 c canola oil
1/2 c plain yogurt
3 T flax seed meal
1 t vanilla extract
1/2 t apple cider vinegar

1/2 tapioca starch
1/2 c brown rice flour
1/2 c garbanzo fava flour
1/4 c teff flour
2 1/2 t baking powder
1/4 t salt
1/4 t xanthan gum
nutmeg, cinnamon

sunflower seeds

Preheat the oven to 350, and oil a round cake pan. Mix all ingredients in a
large bowl. Pour into cake pan and shake to level. Bake for 35-40 minutes.
When the cake cools, invert onto a cutting board, slice in half horizontally,
and frost the inside with plain greek yogurt (straight from the container!).
Stack the top layer on the frosting, and frost the top and sides.

Donut variation:

Bake at 325 for 17 minutes in greased donut pans. One batch should yield
about 9 donuts. Frost with greek yogurt or eat them hot!

Anyway. Happy birthday Jesse Marsh.
Love Sadie