breakfast

Carrot Cake Oatmeal (Gluten Free, Dairy Free, Low Sugar)

Carrot Cake Oatmeal

  • 8 dates, chopped 
  • 1 cup steel cut oats
  • 1 1/2 cups milk of your choice
  • 1 1/2 cups water (use water from dates and add additional to make 1 1/2 cups)
  • 4 carrots, grated
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons of maple syrup (optional)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt

In a small saucepan, cover dates with water and bring to a boil. Turn off the heat and allow them to soak 1 hour. 

Spray the inside of your slow cooker with oil thoroughly. This step is very important!

Add all ingredients to the slow cooker – oats, milk, water, carrots, raisins, dates, maple syrup, olive oil, cinnamon, and sea salt Stir to combine well.

Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. I recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.

Before serving, stir to combine and top with toasted nuts or seeds if desired.

Special Pancakes (Gluten Free, Dairy Free)

Gluten & Dairy Free Pancakes

I have a Betty Crocker cookbook that was published in 1976. Over the years, I have adapted the "Favorite Pancake" to a gluten and dairy free, spiced up version that my family calls Special.

Part of the joy of cooking for me is taking the risk of having something come out differently than I thought it might. I see this as an opportunity to make changes and continue to create. 

I hope that you will take this recipe and use it as is or feel free to play and change it to suit your tastes. You could add chopped nuts, berries, banana, grated apple; experiment with different flours, spices, sweetener (or none), or replace the vanilla with almond extract. And, if you are a purest, leave out the spices and vanilla.

Try them and let me know how they turn out.

Love,

Lynda

Ingredients

  • 1 egg
  • 1 cup buttermilk, yogurt, or non-dairy milk of your choice
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla
  • ½ cup almond flour
  • ½ cup buckwheat flour
  • 1 tablespoon maple syrup
  • 1 teaspoon baking powder
  • ½ teaspoon soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½  teaspoon allspice
  • ½ teaspoon cardamom
  • ½ teaspoon cloves

Instructions

  1. Mix dry ingredients in a separate bowl.
  2. Beat eggs with a whisk or hand held mixer.
  3. Add the remaining liquid ingredients in order.
  4. Add dry ingredients and beat until smooth.
  5. Heat a nonstick pan or griddle and add a little coconut oil or butter. Once it melts, pour approximately ¼ cup of batter onto the griddle.
  6. Turn pancakes once bubbles rise to the surface and before they burst.
  7. Remove once they are golden on the other side.