Feb
10

Sun Basket

If you know me at all or follow me on social media, you know that I don’t stay in one place for very long. I refer to my house as a crash pad or a transition zone because I’m on-the-go so often it seems like the only things I can accomplish in my home are unpacking, repacking, a little laundry, sleep, a random shuffle through the fridge, and then I’m out the door again.

Any dweller in Colorado who enjoys the outdoors as much as I do shares a similar lifestyle, we live for moving around.

Sun Basket

The challenge I experience with a transient lifestyle are all of the inconsistencies that come along with it. I tend to lose stuff easily (did I leave it in a hotel room or did the washing machine eat it while I was gone?), I use Hulu to keep up with the shows that I miss out on while I’m on the road, and I come home to spoiled food in my fridge. I’d like to think that my home looks “neat” but in reality it probably looks like a tornado came through. (dramatization)

Sun Basket

Sun Basket contacted me at the begin of the year and offered to send me 3 complimentary recipes + all of the ingredients needed to make those recipes. I almost declined because I was on the road for 2 weeks in January but they agreed to hold off until early this month. 

I can’t even begin to describe the excitement I experienced when I came home to fresh, organic, healthy, non-gmo food to fill my empty refrigerator. Often times when I travel, I come home starved, with no energy to find food, which leads to “hanger.” That’s the way of the world today, isn’t it? Not many of us actually have time to shop for, prepare, and enjoy a healthy, comforting meal often, let alone every day. Each of the meals I received from Sun Basket took less than 30 minutes to prepare which enabled me a few healthy meals on days I would have just eaten to get by.

Sun Basket

As you can see in the photos, the produce provided by Sun Basket was fresh, beautiful, and flawless. The recipes were simple and easy to follow. The meals were abundant enough for leftovers. 

Sun Basket has plenty of vegetarian and gluten-free options available for ordering, which makes me happy. Couscous Stuffed Squash with Arugula Orange Salad, Lemongrass Tofu with Coconut Black Rice, Sweet Potato Fritters with Brussels Sprouts Salad, and Turkish Red Lentil Soup with Naan Croutons are a few examples of the complex meals that Sun Basket has available.

Sun Basket

I get the sense that Sun Basket cares about where their food comes from and which farmers they buy from. Their suppliers work with integrity, they value sustainable farming practices, have respect for the environment, and practice humane treatment of animals.

Sun Basket is also making the effort to reduce the impact on the environment with their packaging, their return program that allows you to send back the insulation liner and icepack for reuse.

Thanks to Sun Basket, PLQ readers receive $30 off your Sun Basket order! Smiles.

***Although Sun Basket provided me complimentary meals, all opinions about the food, recipes, and the company are my own. 

Love

Crista


Nov
27

Here is the situation: (maybe this happened to you on Thanksgiving) You’re preparing to bake, you know that you have most ingredients on hand like the sugar, vanilla extract, and flour, but you need to run to the grocery for a few things like pecans and pumpkin puree. (follow me?) You get to the store and you begin to question yourself, “DO I have flour at home or did I use it all up….. I can’t remember so I’ll buy another bag…” You get home to find out that you have not one, but two bags of flour on-hand, both bags open, both bags taking up space…… 

I HATE having open bags of flour and sugar and “stuff” hanging around…. ESPECIALLY when there are duplicates. I just don’t have space for that kind of mess. PLUS, there are different types of flour that can’t be combined. Sigh. The struggle.

DIY Quinoa Flour

I recently learned how to make my own flour, IT’S SO EASY. I learned how to make flour from gluten-free items like oats, quinoa, and nuts which are all ingredients I keep on-hand. In this blog post, I’m going to explain how to make flour from quinoa, but the process is very similar for oats and nuts.

A few things that excite me:
Making quinoa flour is much more cost-effective than buying quinoa flour.
I no longer have to keep bags and bags of flour on-hand, now I can make my own flours, as needed, with the ingredients I already have on-hand.

DIY Quinoa Flour

Quinoa flour is made by grinding quinoa seeds in to a fine powder or flour. It looks and feels like all-purpose flour and can be used in a variety of different baking recipes including muffins, breads, cookies, pies, and crisps, among others. It can also be used in soups, stews, and gravies as a thickening agent or added to smoothies as a protein boost.

Quinoa Flour: DIY
Author: 
 
Ingredients
  • 2 cups organic quinoa
  • clean coffee grinder
Instructions
  1. Heat the oven to 350 degrees.
  2. Rinse the quinoa through a fine mesh sieve for about 1 minute and then dry the quinoa as much as possible.
  3. On an ungreased, rimmed baking sheet, bake the quinoa at 350F for 12-15 minutes until dry, slightly golden and fragrant then cool completely.
  4. Put about ¼ cup of the quinoa seeds in to the coffee grinder, and pulse to grind the quinoa. Shake the grinder every few pulses to ensure an even grind.
  5. Repeat this process until all of the quinoa is finely ground.
DIY Quinoa Flour

What you need to know about Quinoa Flour:  

  • It is important to rinse your quinoa to remove the naturally occurring chemical, saponin that is found on the external seed coating of the quinoa. Removing the saponin will prevent a bitter taste.
  • I prefer to use TruRoots Quinoa because of their organic and sustainable farming initiatives, the beautiful packaging, and I find the flavor and quality of their products superior to others.
  • Quinoa has a distinct nutty, earthy flavor which makes it perfect for recipes with bold flavors // think molasses, cocoa, nuts, strong spices, and autumnal flavors.
  • Quinoa is naturally gluten-free, high in protein, low carb, and nutritious.
  • Unlike many gluten-free flours, you do not need to add xanthin or guar gum to make quinoa “work” in recipes. (win!)
  • Be sure to use a clean coffee grinder to make quinoa flour, I would recommend having a coffee grinder just for grinding flours and spices, separate from the grinder you have for coffee. Using a food processor or blender is not effective in making flours. Coffee grinders can be inexpensive to purchase, you can find them for under $20.

Love

Crista


Aug
05

YumUniverse

Content. That’s how I feel when I get to sit down and read a book – no laptop, no tv, no radio, no nothing except for me and a good book. I do get a lot of “Crista-time” but I typically spend it in the kitchen, working on my blog, gardening, or going to yoga. Rarely do I take the time to sit down with my laptop closed and just read a book. Years ago, I had time in my life to read, I even had an entire book collection (I was saving up to some day have my own library full of books)….. I think it was before I owned a MacBook.

(But look, I’m not complaining.)

I just finished a book (affiliate link! check it out at your own risk, the book contains some talk of animal slaughter and shit like that) that I started over a year ago, it’s a shame it took so long because the book is HILARIOUS.

I’m on airplanes quite often and have every intention of reading in-flight, but I tend to fall asleep before take off and wake up just before landing. Yeah, I’m that girl… sitting beside you in aisle 12, window seat, with her mouth hanging wide open. Did you take a photo of me drooling from one side of my mouth? Tag me on Facebook, would ya? Anyway, point is – my book-reading-time is frequently postponed for “other” activities (zzzzzzzz).

YumUniverse

Camping. It’s one of my favorite things to do in the summertime (especially here in Colorado) because it requires almost zero activity once the AM hike is completed and the PM meal has been prepped. I get to sit my ass down, drink a beer, and enjoy the peaceful mountain air. The best thing about it, everyone around me is doing the exact same thing.

((Speaking of camp, check out some plant-based meal ideas and enter to win some TruRoots product HERE))

YumUniverse

Now, on to what I’m currently reading: a bunch of old Martha Stewart magazines, some gardening blogs, and YumUniverse!  

If I told you I’ve met Heather Crosby in person, would you think I’m so cool? Would I gain some cool points? Street Cred? There are a few of you out there who know who Heather Crosby is and if you have read her book/blog, you’d know how kick ass she is and you’d probably love to meet her. All the others, listen up – I’m about to introduce you to Heather (she’s the one on the book cover).

YumUniverse

I have idolized Heather ever since I learned about her YumUniverse.com launch. She threw this sweet party at a big warehouse in Pilsen (Chicago) and had photographers, food, drinks, cool people – it was incredible. I fell in love with her blog shortly after I attended her launch and am now a proud owner of her book.

YumUniverse

First off, Heather created her book ALL BY HERSELF (a detail I learned on the One Part Podcast) which makes her way more awesome of a person than I could have ever imagined. 

Second, the YumUniverse book contains not only awesome recipes (Sliceable Cashew Cheese, Rainbow Ribbon Veggie Alfredo, Quinoa “Cinnamon Toast” Cereal with Toasted Pecans) but it gives you the “why” behind eating plant-based foods and teaches you how to do it. After reading, you’ll have this book  bookmarked or dog-eared and will refer to it often while working in your kitchen. In the book, Heather talks about fats, and fibers, and proteins, and meal prep, and shopping. She shares what type of tools you should have in your kitchen and even tells you how to get rid of pesky fruit flies.

Out of my entire collection of books, the YumUniverse is my absolute favorite right now – it’s like my food bible. After I’ve finished reading it through, I think I’ll read it again. Then again one more time. It’s THAT book that I take with me every where I go right now…. 

If you’re interested in reading as well, you can purchase the YumUniverse book HERE.

Love

Crista


Jul
23

Dairy-Free Bourbon Butterscotch Pudding

Butterscotch. Is it becoming a thing of the past….?

When I was a little girl, it seemed like I was surrounded by a never-ending supply of butterscotch goodies (which may have had something to do with my mothers sweet tooth and obsession with everything butterscotch) but it’s totally rare to find butterscotch treats these days. Damn you, 2015.

I mean, I can remember butterscotch puddings, butterscotch pies, butterscotchy cookies, and these little pastries that we’d melt butterscotch chips into. My mouth is watering as I reminisce on the “good ole days”…

I can remember the FEW times that I’ve found butterscotch ANYTHING in my adult life. Beans & Barley in Milwaukee has butterscotch pie for sale every now and then (or at least they did years ago), and Work & Class in Denver and Hub 51 in Chicago both have butterscotchy desserts that are to die for. That’s it. That’s all I’ve found in the recent years.

Dairy-Free Bourbon Butterscotch Pudding

For years, I’ve thought about making my own homemade butterscotch pudding but I was too intimidated to go for it until recently. I grew a pair of balls, ya’ll and good thing I did because I crushed it.

Not only is butterscotch pudding ridiculously easy to make (as long as you can make quick moves in the kitch), it’s also:
creamy
smooth
rich
buttery
not tooth-achingly sweet
and it does not lack complex flavor

EVEN THOUGH it’s dairy free and egg-free…. (which is why you might be thinking that this pudding recipe can’t possibly be all I’m hyping it up to be – I dare you to put it to the test)

What this recipe does include is a little bit of Bourbon and some Real Deal Vanilla Extract. Please, please, please do not exclude bourbon and vanilla from this pudding. The first time I tried this recipe, I didn’t have any bourbon on hand, and I was all lazy-like so I made the pudding without it. The result could be named some like “Sugar Pudding” – it was overly sweet and lacked in real deal flavor.

I feel lucky to have gotten some of Oh Lady Cakes Real Deal Vanilla Extract when it went on sale but she is completely sold out now so you won’t be able to get any of it for this recipe (until Dec 2015) HOWEVER you can make this pudding with ANY real vanilla extract. I recommend you stay away from the imitation stuff. As an alternative to the Real Deal, I like Trader Joe’s Bourbon Vanilla Extract.

Dairy-Free Bourbon Butterscotch Pudding

{dairy-free} Bourbon Butterscotch Pudding
Author: 
 
Ingredients
  • 6 tablespoons corn starch
  • 1½ cups dark brown sugar, packed
  • ¼ teaspoon salt
  • 4½ cups unsweetened plain almond milk, divided
  • 2 tablespoons dairy-free margarine, softened (I use Earth Balance)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons bourbon
Instructions
  1. Pudding cooks quickly so it's important that you gather and measure all of your ingredients before you being making it. Do that now - and be sure to grab a small saucepan and a wire whisk or a wooden spoon as well.
  2. BEFORE you put the saucepan over heat, combine the sugar, cornstarch, and salt in it until they are mixed well.
  3. Add ½ cup of the almond milk to the mixture and place the saucepan over medium heat. Stir frequently and thoroughly to completely dissolve the cornstarch and sugar.
  4. Add the remainder of the almond milk and the bourbon, stir constantly until the mixture thickens. This will take approximately 5 minutes.
  5. Once thickened, remove the mixture from the heat and stir in the margarine and vanilla.
  6. Transfer the pudding to a heatproof dish and place plastic wrap directly on the surface of the pudding, covering it completely. This will prevent a skin from forming on the top.
  7. Chill for a few hours prior to serving.
Notes
I tested this recipe without the bourbon and it was really sweet, almost too sweet. The bourbon helps to balance out the flavor and depth without being overpowering.

If you would like more of the bourbon flavor to be more prominent, add another tablespoon of it to the recipe. Really, you can't go wrong.
If you so desire, top your butterscotch pudding with a dollop of coconut whipped cream and/or some carob nibs (which is how I like it!)

Dairy-Free Bourbon Butterscotch Pudding

This recipe was adapted from a recipe on about food.

Love

Crista


Jun
19

Cucumber Berry Fruit Bowl

I’ve had a long, long, non-stop, crazy week. I spent hours and hours on the road in extremely painful traffic patterns that tested my patience. There were moments when I was swept with anger, my cheeks even got red, just because I’d been stuck in the car so much longer than anticipated. BUT the week is over.
Sigh. of. relief.

We are going camping at Rocky Mountain National Park this weekend. I hate/love camping. OK, I don’t really HATE it, but the preparation and packing prior to the trip can be agonizing tasks ESPECIALLY when you’ve got no free time. Anyway, I am not writing this post to project my ill feelings on you, the week is over and my ill feelings have all passed. Last night, I slid in to the yoga studio just seconds before the last class of the night began and I woke up early to attend the first class of the day. I feel fresh, rejuvenated, and anxious to bond with the mountains, and spend quality quiet time with my boyfriend this weekend.

Cucumber Berry Fruit Bowl

A few nights ago, we laid in bed putting together our food menu for this weekend, and this cucumber + berry fruit bowl came to mind. I made this exact fruit bowl a few years ago, a really awful photo I took of it showed up in my Timehop feed recently.

I don’t remember how or why I decided to pair cucumbers with cherries & blueberries – if I had to guess, I’d say that I was making a conscious effort to pair a green food with my fruit. I try to incorporate green foods in most of my meals even it if it’s a few pistachios or pumpkin seeds in my morning granola.

Cucumber Berry Fruit Bowl

This cucumber + berry salad is made with 3 ingredients: chopped organic cucumber, organic sweet cherries, and organic blueberries. The 3 fruits blended together create a perfectly colorful combination and is refreshing, hydrating & filling – it’s perfect for a sunny summer morning or afternoon.

These 3 ingredients will be going with us to camp this weekend, I plan to throw them in a bowl as use them as a centerpiece on the picnic table at our camp site. I have a feeling we’ll be eating out of that bowl all weekend long – during breakfast, as a sweet snack after lunch, and after our planned 8 mile hike for nourishment and hydration.

Cucumber Berry Fruit Bowl

In addition to this colorful fruit salad, we have several awesome camp meals planned, I hope to share them in a future blog post. If I have cell service at camp this weekend, I’ll post a few photos on Instagram, but no guarantees.

Happy weekend everyone! 
xox

Love

Crista


Mar
20

Macadamia Nut Pesto Power Bowl

Spring is among us, yay! Instead of a dark, mystic color that I’ve been choosing for my toenail polish over the past few months, I polished my toes with a pastel aqua shade. Bright, and pastel colors make me happy right now. My dog whined at the door for several minutes before running out just to lay in the grass and sunbathe. He hasn’t done that in quite a while, he’s been curled up under the blankets – even he can sense the change of season.

My refrigerator is changing as well, instead of warm comfort foods like rice, soups, and cooked greens, I’m craving raw colorful foods like salads and wraps. 

This power bowl combination was inspired by my new love for zucchini and my ongoing obsession with kale, quinoa, and coconut. I’ve been exploring different ways to use my macadamia nut pesto, and it works quite well as a “dressing” to colorful veggies. The combination I have listed in the recipe works perfectly but I considered broccoli and red bell peppers as well (next time!).

Through the creation of this power bowl, I am inspired to start eating my kale raw again, I’ve been in the habit of cooking it over the winter months. As the raw kale and vibrant veggies hit my taste buds, there was a little flavor dance happening in my mouth, my body has been craving the raw energy. (and anyway, it’s almost bikini season so… that.)

Macadamia Nut Pesto Power Bowl

Macadamia Nut Pesto Power Bowl
Author: 
 
Ingredients
  • 2 cups kale, de-stemmed & shredded
  • ½ cup quinoa, boiled in coconut milk*
  • ½ cup toasted coconut chips
  • ½ a carrot, chopped
  • ½ a zucchini, chopped
  • ⅛ cup Macadamia Nut Pesto
Instructions
  1. Toss all veggies in the macadamia nut pesto and top with coconut chips.
  2. Serve slightly chilled or at room temp.
Notes
*When cooking your quinoa, cook it with coconut milk instead of water for added sweetness and flavor - it compliments the power bowl well!

The toasted coconut chips I use most often come from Trader Joes, but I also like the dang foods coconut chips.

Macadamia Nut Pesto Power Bowl

Love

Crista


Dec
13

Cranberry Whiskey Applesauce

OK, I realize that you may be thinking I’m a little late out of the gate with a Cranberry Sauce recipe. Thanksgiving has come and gone, and no one is thinking about cranberry sauce anymore. Except for me. I am. Because I discovered that it’s complimentary to many different food items and meals besides the traditional Thanksgiving feast.

In fact, I made this Cranberry Whiskey Applesauce for Thanksgiving and then made it AGAIN because it was so good…. (and because I had leftover ingredients). I served on the side of a rice and beans dish last night, it’s good with waffles, it’s good with butternut squash and kale, it’s good with a lentil loaf, it’s good atop pumpkin cornbread, waffles, pancakes, basically, everything. It’s good with everything.

AND, it’s still the holiday season so I still consider myself relevant with this recipe. So there. 

Tin Cup Whiskey

I’ve made applesauce before and I’ve made cranberry sauce before, I’ve even made Cranberry Applesauce before, but this was the first time I added whiskey. The reason that adding whiskey appealed to me is because I was cooking for my boyfriends parents who are Irish… and they love them some whiskey. In fact, when they were here visiting we all got drunk-ish on whiskey shots one afternoon. Shamefully, I couldn’t even take one shot – I had to sip. They kept talking about how “smooth” the whiskey was, while I tried my hardest just to keep up. Sigh. I’ve got a lot of work to do if I’m going to be a part of that family.

So anyway, I knew that I could not invite an Irish family in to my home on the holiday without having a bottle of whiskey on hand. I went to Trader Joe’s and found a CO local whiskey, Tin Cup. It’s got some relation to Stanahan’s whiskey (which is da bomb) but I don’t quite remember what the relation was. The Tin Cup is like Stanahan’s little sister, or anyway that’s how I see it…. It’s also more affordable than Stanahan’s! (like)

So the recipe….

easy Cranberry (Whiskey) Apple Sauce
Author: 
 
Ingredients
  • 6-8 apples*, chopped
  • 3 cups cranberries
  • ¼ cup apple cider, apple juice, or water
  • ½ cup raw turbinado sugar
  • ½ teaspoon vanilla extract
  • ½ cup whiskey
  • 1 teaspoon cinnamon
  • 1 cinnamon stick
  • a pinch of sea salt
Instructions
  1. Put all ingredients in a large pot and simmer on low-medium heat for about an hour or two.
  2. Once the cranberries and apples have softened, move the pot away from the heat and let it cool slightly (this could take another hour).
  3. Either mash the sauce with a masher for a chunkier sauce OR put the mixture into a blender and puree for a smoother sauce.
  4. Serve warm, chilled, or at room temperature.
Notes
*I prefer to use a sweet apple variety (like Honeycrisp) to compliment the tartness of the cranberries.

 Cranberry Whiskey Applesauce

Love

Crista


Sep
04

Peach Rhubarb Crisp

I have mentioned my love (obsession) for Colorado peaches. At any given time over the last month r two, I’ve had at LEAST 5-6 Palisade peaches on hand. I’ve found several different ways to enjoy them: with vanilla yogurt, as a bedtime dessert, served with ice cream, and some days I’m in the mood to bite in to the juicy fruit and let it rip down my chin all messy-like – feels like summer time.

So, I had some rhubarb in the garden that I wasn’t quite sure how to use. Discussing with a friend, we both decided that we NEEDED to know what that rhubarb would be like when paired with Colorado peaches. Everyone is getting ready for “autumn” around here (is it football that everyone is so darn excited about??) so a “crisp” seemed appropriate. After my second batch of Peach Rhubarb Crisp (the first didn’t even last a full day), I’ll say that peach and rhubarb ARE a perfect pair. 

This “crisp” recipe is very similar to the crisp recipe I used in my Apple Pear Crisp. This recipe gets a lot of compliments, so you may want to bookmark it- using the same recipe, you can swap the fruit… guaranteed goodness.

Peach Rhubarb Crisp {vegan & gluten-free}
Author: 
 
Ingredients
  • 5 peaches, sliced thinly
  • 1 cup rhubarb, chopped
  • ½ lemon, juiced
  • ¼ cup agave nectar
  • ¼ cup raw turbinado sugar
  • heaping ½ tsp. cinnamon
  • pinch of sea salt
  • 1 Tbsp. cornstarch
  • 1 cup rolled oats
  • 1 cup gluten-free (or all-purpose) flour
  • 1 tsp. cinnamon
  • ¼ cup brown sugar
  • ¼ cup Earth Balance Butter, softened
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the peach slices and rhubarb in a large plastic bag or a large bowl, and sprinkle with lemon juice. Toss to coat with sugar, cinnamon, agave nectar, salt, and cornstarch.
  3. In a greased baking dish (approx 9×9) layer the peach slices and rhubarb. Set aside.
  4. To make the topping, mix brown sugar, oats, flour, and cinnamon in a medium-sized bowl. Add softened butter and stir until the mixture resembles a crumble.
  5. Distribute the oat mixture over the top of the fruit and bake until the fruit is soft and the topping is golden brown (approx 40-45 minutes)
  6. Let cool for 15 minutes before serving.

 

Love

Crista


Jul
19

Curry Cauliflower Salad

I really really enjoy eating from the salad bar at Whole Foods – in fact, there have been many nights that I’ve “gone to dinner” there. Often times, I’d rather eat that salad bar versus going to a restaurant. I remember one time my mom was visiting me in Chicago shortly after the Whole Foods in Lincoln Park opened up. I took her there to show it off as if it were a Chicago Landmark.”Look at the wine bar!! oohhh ahhhh” “Look at the salad bar!! ooooooohh ahhhhhh” “Look at the make-your-own-trail-mix-station!!!!” She’s all like “mmmhmmm….”

Anyway, the point is: I LOVE me some Whole Foods. Sometimes I make the MOST PERFECT salad combinations there and I get pissed at myself if I don’t remember what it was, when it’s THAT good I want to duplicate it, and/or share it with someone else who could totally appreciate it.On one of my recent visits, I made one of those MOST PERFECT salad combinations and DID remember all of the ingredients and now I’m sharing it with someone (you) who can appreciate it.

This salad is not complicated to make, but does require the round-up of a few ingredients. AND it requires you to curry some cauliflower, which is best to do about 1 hour before you are serving the salad.

Curried Cauliflower Salad
Author: 
Serves: 2
 
Ingredients
  • 4 cups kale, de-stemmed and chopped
  • ¾ cup cauliflower, chopped
  • ½ cup broccoli, chopped
  • ¼ cup red onion, chopped
  • ¼ cup quinoa, cooked
  • ¼ cup red bell pepper, chopped
  • ½ an avocado, chopped
  • ¼ cup dried cranberries
  • 2 tablespoons coconut oil
  • 1 tablespoon curry powder
  • 3-4 tablespoons balsamic vinaigrette
  • 3-4 tablespoons olive oil
  • pinch of sea salt and pepper
Instructions
  1. Preheat your oven to 450 degrees.
  2. On a small baking sheet, toss the cauliflower florets with the coconut oil, curry powder, salt, and pepper.
  3. Roast in the oven for approximately 25-30 minutes until they are softened and slightly brown, stirring every few minutes.
  4. After removing the cauliflower from the oven, allow them to cool for at least 15-20 minutes before tossing them with all of the other veggies to create the salad.
  5. Dress the salad with olive oil and balsamic vinaigrette to taste. Sprinkle the salad with a pinch of curry powder, if your heart desires.
  6. Toss and serve.

Curried Cauliflower Salad

Love

Crista


Jul
08

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

I got a request from a special friend to make Banana Pancakes topped with Peaches. Banana + Peach is not a combination that I would have put together (in pancake form) before the request but it turns out that they are a perfect pair (when it comes to pancakes, anyway).

I rarely make pancakes because they intimidate me. I have this fear of not being able to cook them properly – maybe I’d burn them? OR just create some ugly-looking cakes? …that I wouldn’t want anyone to see…
But I took the risk, with confidence, AND I was pleasantly surprised (with myself) during the pancake-making process. To give credit where credit is due, I’ll say that these pancakes were simple to make. whew. I mastered it. Anyone could. Now I can move on with my life, fearless.

I adapted this recipe from a vegan, gluten-free pancake recipe that uses a mashed, ripe banana as a binder – that banana also acts as the sweetener in the pancakes – perfect. These pancakes are not super sweet on their own, which works out well because they are topped with the sweetness that is Peach Compote. If you have the desire to create another layer of sweetness, you can top your pancakes with maple syrup and/or coconut whipped cream in addition to the peach compote.
(Don’t think I didn’t…)

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

Banana Pancakes {vegan & gluten-free}
Author: 
 
Ingredients
  • ¾ cup gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅔ cup almond milk
  • 1 ripe banana
  • a few teaspoons coconut oil, for the pan
Instructions
  1. In a food processor or a blender, puree the banana with the almond milk and vanilla, then set aside.
  2. In a medium-sized bowl, mix all of the dry ingredients together.
  3. Pour the banana/milk mixture in to the dry ingredients and stir until just combined.
  4. In a large skillet, heat a few tablespoons of coconut oil.
  5. Use an ice cream scoop (or a ¼ cup measuring cup) to scoop pancake batter in to the heated skillet. You will only be able to make a few pancakes at a time.
  6. When you start to see bubbles in the batter, flip the pancake. Let the second side cook for about 30-60 seconds and then remove from heat. Check the pancakes to make sure they are done in the middle. If not, reduce the heat and cook longer.
  7. Add more oil to the pan before adding more pancake batter.
  8. Serve with Peach Compote (recipe below) or Maple Syrup.
Notes
If you choose to use an all-purpose flour vs. a gluten-free flour, use 1 cup of flour. Gluten-free flour tends to be more dense, which is why I use less than I would all-purpose flour in this recipe.
Peach Compote Sauce
Author: 
 
Ingredients
  • 2 tablespoons vegan butter (I use Earth Balance)
  • 4 cups fresh peach slices
  • 3 tablespoons raw turbinado sugar
  • 1 teaspoon cinnamon
Instructions
  1. Melt butter in a saucepan over medium heat then stir the sugar and cinnamon in.
  2. Add the peaches to the mixture and stir to coat with the butter mixture.
  3. Simmer the peaches over low-to-medium heat until they soften and the juice starts to thicken, about 20 minutes.
  4. Pour half of the mixture in to a food processor or a blender and puree.
  5. Blend the pureed mixture with the original mixture.
  6. Serve warm or chilled atop pancakes, waffles, french toast, or even ice cream.

You may want to consider making a double batch of these pancakes (which is what I do), and freeze the leftovers. They warm up really well, and make for a quick breakfast on a day that you don’t have as much time to be in the kitchen. The Peach Compote can be made in excess as well and stored in the refrigerate for use on a later date. 

vegan & gluten-free Banana Pancakes with a Peach Compote Sauce

*This Pancake Recipe was adapted from Love & Lemons.

Love

Crista