May 20, 2009 at 8:27 pm (Original Recipes)
Mix in Blender:
1/3 Cup Low Sodium Soy Sauce
1/3 Cup Apple Cider Vinegar
1/3 Cup Water
1/2 Cup Nutritional Yeast Flakes
Add to above and Mix while pouring in a slow stream:
1 1/2 Cup Sunflower Oil
OK, I just WISH I had created this one. It’s great on salads,vegetables, fish, chicken. I like the soy sauce and yeast so much, sometimes I add extra s.s. and yeast on top of a salad after the dressing.
December 26, 2008 at 11:17 am (Original Recipes)
Tags: flaxseed, gluten free, Kit Muehlman, La Conner, pancakes, yam
Gluten Free Yam Pancakes (serves 2) These tasty pancakes will amaze even your gluten eating friends and family.
Ingredients
1 largish yam, cooked, peeled, and somewhat cooled or cold. About 1 1/2 cup when mashed. Roasting gives a dryer yam and better texture to the pancakes. If you boil it, be sure to drain very well.
4 eggs
1/4 tsp salt
1/4 cup ground flax seed
1 tsp baking powder
oil or butter for griddle
Directions
Mash the yam well with a fork or masher. Don’t use a blender, as it makes the batter too thin.)
Mix flaxseed, baking powder and salt, and add these and the rest of the ingredients to the yam. Mash with fork or use an electric hand mixer.
Allow the batter to sit for 10 minutes for the flaxseed to work it’s glutenous, gluten-free, magic.
Pour three inch pancakes onto a heated, oiled griddle or pan. Spread them out to about 1/2 inch thin or less. When the bottoms are slightly browned and the pancakes are cooked enough to hole together, turn with a spatula and a fork. The fork helps hold the pancakes on the spatula. These take a longer cooking time than flour pancakes, so check the middle of the first one before you turn off the heat.
Serve with butter, cinnamon, maple syrup.
Give thanks for the fruits of the earth, the plentitude of eggs, and the miracle of a tongue that tastes.
