Mornings Are Peachy

Ever since I was younger and mum would leave for work in the morning during summer, leaving me to sleep through the sounds of the car pulling out the drive, and her sneaking in through the door to leave me beside a steaming mug of tea she brought down, I've always loved the morning. In the summer, when I wake up to a gentle breeze flowing through the open doors, and the sun has already warmed my favourite place at the kitchen counter, it's the best time to sit and to enjoy those quiet, precious moments to myself. Outside, neighbours softly pound at broken fences, or rake up the quickly falling blanket of leaves as August heightens and the strong sun with no rain to break it up browns the leaves before they fall from the trees. In the morning, there is only the sound of the radio coming from a top the microwave, or before I've fed the dog, I can hear her paws pattering along the floor as she skips along beside my feet, and curiously detects whether I'm heading to her food bowl. She too loves the morning, it means food, and it means playing outside. To me, morning is the time before I have to get up and start packing, before Tilly gets too anxious for a walk, happy with a play and her bowl, and it's an hour, or two, before I have to think past anything more than a nourishing breakfast, and keeping hold of this cup of tea whilst turning the pages of my book.

Usually, I take my time choosing a rainbow of fruits to go with my cereal, or decide the best variation of nuts and seeds to top. Unlike when I was at camp this summer, where the cafeteria decided our plates, and being gluten free left me little option of waffles and bagels there, here I have an entire carton of eggs to play with, the spice cabinets full, a vegetable and fruit drawer to choose from, and I can't forget the cupboard where we keep our cereals and nuts. To me, breakfast has the most freedom. If you like sweet, you can have sweet. And if you're in the mood for savoury, toast, eggs, vegetables, potatoes, all give limitless variations.

Time, to me, also seems to stretch out, and I have that freedom in the bubble of before I think its the day, before the clock endlessly chimes out 12. 

Peach and Oat Smoothie

{print me here}

Here's the smoothie that got me ready before a big day of packing, before I really have to make the final push of packing boxes for our moving date next weekend. With a bowl of peaches on the counter, I've been enjoying them in all ways, salads, sliced with a drizzle of raw honey, or as part of breakfast, and especially in this delicious smoothie. As the main ingredient, peaches add flavour, while banana adds a bit of sweetness as well as texture. There's also nothing better than oats in a smoothie, with tons of fibre, manganese, and absorbing powers too. I've also added chia seeds for a morning boost, and because they absorb moisture to thicken it up. 

Sweet, with a slightly tart kick, but thick and creamy, this is the smoothie for a satisfying breakfast, brunch or late night bash. Peachy!

{serves 1}

{Ingredients:}

1 fresh peach

1 frozen banana

2 tablespoons gluten free oats

1 tablespoon chia seeds

1/4 cup natural almond milk

1 tablespoon maple syrup or honey

{Directions:}

Combine ingredients in a blender, and allow the ingredients to sit for 5 minutes to give the oats and chia seeds time to absorb some of the almond milk. This will help to give your smoothie a creamy consistency, the wait is worth it!

Then blend until completely smooth, allowing the blender to run until there aren't any lumps left. For a thicker smoothie, add more banana, or add more almond milk to thin it out. 

Serve in a tall glass and sprinkle with more chia seeds or sweeten further with a drizzle of maple syrup.

Enjoy! xx S

Banana Bread from the Pantry

I was shocked to find that I actually don't have a gluten free banana loaf recipe to my blog. I thought that was an essential recipe to every baker's collection, whether they be gluten free, vegan, paleo, a picky eater, a kid just beginning to dive into mum's recipe box with the evidence of cookie batter across the counters, or a skilled baker on their way to publishing another cook book. Each time I made a banana bread, I skipped the recipe writing, and step by step photography because each time, I thought the recipe and the post must have already been blogged, up and out there for the world. And I don't know what took me so long to realize it either, but among the zucchini loaf, the apple or the huckleberry sweet bread, I couldn't find a single banana as I searched through my posts for an easy recipe to adapt for today's baking needs.

So today, tucked up in a little apartment kitchen, tucked up in a little apartment building, and tucked in
the heart of Montreal, I finally figured it was time to cook up a banana bread, both fitting for a student's budget and fitting for a gluten free me. 

I was about to head out today and explore the streets on my own for a few hours, perhaps even wander some parks, sitting down to read for a while, or to soak up some of the sun. However, as soon as I had my shoes on, and the keys to the apartment in hand, I suddenly had a desire to stay, to call friends over Skype, to bake, drink some tea, and not worry about the time, the cost of change in and out of my pocket as I passed through stores, and to take a little time just to feel as if I had given myself a chance to rest. It's been a busy month, and with finally sleeping soundlessly in the last few days here, with lots of fresh fruits and vegetables and nutrient packed foods, I finally feel more like myself, thinking a little clearer, and no longer sleeping restlessly, or grinding down my teeth in the middle of the night.

So with the drumming of construction outside, I chatted over Skype and mixed together bananas at the same time, one noise drowning out the other as the volume increased, but moments of instant silence would follow, giving a little time to recollect myself and carry on with the task of mixing and measuring and listening in to the headphones that carried my friend's voice. 

I also became occupied with the flow of photos that were being posted from the explore program, and as friends uploaded, liked, and commented, I was carried back into the moments and memories we had shared, and laughed to myself at our photos, and at the thought of how many jokes we can keep forever. 

Banana Bread {gluten free, egg free, dairy free, gum free}

{print me here}

This is kind of an everything excluded banana bread, an allergen free loaf, hooray! Made with simple ingredients, from the gluten free chef's pantry, there's a chance everyone will be up for a slice, and a slice that holds together when it's cut, can be spread with your choice of butter or dairy-free spread, and is still full of a delicious, rich and sweet banana flavour. My favourite is that using a mix of four gluten free flours, there's no need to add any gums to help hold this bread together, plus the bananas and honey help to bind ingredients in delicious flavour. 

Using the method of microwaving frozen bananas to cause them to release their liquid, then boiling to reduce the quantity of liquid but increasing the flavour, this loaf has twice the taste of banana. The added benefit of using frozen and overripe bananas is that they contain a higher percentage of natural fructose sweetener, so even without added sugar, your loaf will be deliciously and naturally sweetened. The touch of honey in this recipe is both for consistency, and because the flavours complement nicely with bananas, to create a perfect blend with each bite. For a vegan version of this loaf, substitute honey for maple syrup, or agave, as either have a syrupy and sticky consistency perfect for baking without gums or eggs.

Chocolate chips can be substituted for chopped nuts or dried fruits if you would prefer, but they seemed like a perfect way to make this bread a sweet treat.

{makes one loaf}

{Ingredients:}

1/2 cup sweet rice flour

3/4 cup sorghum flour

1/2 tapioca flour

1/4 cup arrowroot flour

1 teaspoon cinnamon 

1 teaspoon baking powder

1/2 teaspoon salt

4 very ripe bananas, frozen

Just under 1/4 cup honey

2 teaspoon vanilla extract

1/2 cup almond milk, can be substituted for your choice of alternative 

1/2 cup gluten free chocolate chips

2 tablespoons slivered almonds, to garnish

{Directions:}

Preheat the oven to 350°F, and line a loaf pan with oil and a sprinkling of rice flour, set aside.

In a large mixing bowl, combine flours, cinnamon, baking powder, and salt, and set aside.

Microwave the frozen bananas, with their skins still on, in a bowl for 5 minutes, or until tender and slightly warm. Transfer to a strainer set over another bowl, and remove the bananas from their skins, collecting all of the liquid in the strainer. Discard the skins.

After allowing as much liquid as possible to drain from the strainer into the bowl, set the liquid over medium heat in a saucepan. Cooking until liquid begins to bubble and reduces by approximately half, about 5 minutes. 

Stir liquid back into the bananas, and mash until smooth. Mix in honey, vanilla, and almond milk, stir, and pour into dry ingredients. 

Add in chocolate chips and mix to combine completely. 

Pour the batter into the loaf pan, spreading the mixture evening into the corners and edges. Finally, sprinkle with a layer of slivered almonds, and pop into the oven.

Bake in the centre of oven for 1 hour, the loaf is finished when a clean knife inserted in the centre comes out clean. Let cool for 10 to 15 minutes before slicing and enjoying with your favourite cup of tea! 

Bisous et bon appetit! xx S

There's Something About Breakfast: Pancakes

By mid-week I always miss being awoken by the sweet smell of breakfast cooking on the stove, which  will fill the house, and swirl into each room and tumbling around in a delightful sort of tease under our noses. Pancakes that smell like freshly baked banana bread - and even taste like it - sound wonderful at the moment.

Except my stomach is full from a breakfast date this morning, and I ate more like a mad woman than the delicately put together girl I wanted to portray in these knee high boots and black jacket. Perhaps I'll think of these pancakes again when I am home and feel the need for a pick me up, or a restart to the day after travelling back to the island.

We woke up early with the sound of my friend's little brother laughing and chatting as he began his Saturday morning playing in his pajamas, giggling at being tickled and running around the hall of the apartment. I wasn't mad to be awoken so early, instead, I was glad that the sun was streaming in through the open curtains, and the brightness kept my eyes open as I slowly became more and more conscious to the awakened day.

We must have made pretty good haste to be out of the restaurant where we decided to go for breakfast that morning so early before noon, and left the apartment bundled in coats and scarves to face the wind as joggers ran briskly in full running gear. At least we were spared a nice day free from Vancouver's notorious rain. However as I sit here writing it seems that it was only a short bout of sunlight, and the clouds once again are covering the strong rays.

The little place we went to was on Main Street (my favourite street in Vancouver!) amongst little stationary shops, independent clothing stores, and many antique shops. Called the Wallflower, it had black painted designs across the walls and if you looked close enough, you could see little photographs of people's faces that were cut out and then stuck on the wall in the centre of a flower. Even tinier, were sometimes little sayings next to the photo. I wanted to ask them what it would take to get my name on the wall,

"Perhaps I would need to be a frequent customer?" I asked.

Their menu included many gluten-free options, and I was so excited to see the vast choices of items I could actually eat - including Egg's Benedict, something which I haven't had gluten free, and have surely been craving. Underneath the headline, an entire section was devoted to Egg's Benedict, from original to vegetarian, to smoked salmon and cream cheese.

There we sat, the three of us, with our large plates of breakfast in front of us, mine the smoked salmon Egg's Benedict, and forks and knives in hand. It seems amazing now that I was able to eat as slow as I did, knowing now how delicious it was. And I'm sure the bun used was made from tapioca flour, something that I'll be sure to try soon.

Since I haven't yet formed the perfect breakfast bun, similar to the Brazilian Breakfast tapioca bun that came with my lunch from the Ethical Kitchen and now similar to this gluten free English muffin, to make my own Egg's Benedict, I'll give you a breakfast recipe that will surely satisfy that craving for something sweet, and healthy, on your lazy weekend mornings. (Or anytime you wish, really. Because when aren't pancakes perfect!)

I might even make them for lunch today, they really were that good. Have you heard of a second breakfast?

Dad is always my pancake man - he always gets the temperature just right,
resulting in delicious and perfectly cooked pancakes each and every time.
Of course, the recipe needs to be sound or our pancakes won't turn out so
finely tuned.

Gluten-Free Banana Oat Pancakes
Print recipe here.

Since we've always been drawn into cooking crêpes on the weekends, reminiscent of dad's "famous" breakfast crêpes, I decided this morning to venture into something new - real pancakes, made with banana and oats.

Fluffy and golden brown when cooked, these gluten-free banana pancakes have a sweet, creamy middle to be cut into. A healthy and delicious, naturally sweetened breakfast for those lazy mornings. It's the perfect comfort food thats enjoyed around the world, incarnated with sweet flavours when paired with maple syrup, or savoury when served with cooked vegetables and cheese. The modern day pancake even dates back from Roman times, and the earliest known recipe for pancakes was found in a 16th century Dutch cookbook. So delve into history with a hearty plate of pancakes this morning.

Makes 8 pancakes

Ingredients

2 small bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon maple syrup
2 eggs

1 cup oat flour or ground oats (I used a blender to grind regular baking oats until fine)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

In a small bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup.

Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.

In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!

Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.

Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.

Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.

When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

These pancakes freeze well.

Enjoy! xx S

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Gluten-Free Banana Pancakes

Goddess of Mornings

The new year had me thinking about all the ways in which I wanted to make the most of my last year of high school, a big part of that being able to manage stress in order to enjoy everything around me. First, I instinctively thought to increase the amount of time in which I slept each night, going to bed earlier and if I was lucky enough to still make the ferry, sleep in a bit longer in the morning whenever I could.

I find it so much more difficult to live on an island this year. It seems to prevent me from so much more than previous years, I can't attend some mid-week grad events unless I stay over, and the planning involved with any late night event is extensive to say the least. In the afternoon, I get home exhausted just from traveling to and and from school, and take it out on people around me in my frustration. Can't it just be easy.

And then I think back, or forward, to the summers which we enjoy every year. The ease of carefree island life, biking around in shorts and sneakers, sun tanning all afternoon on the beach (just a minutes walk from our house!) and meeting at least a couple of good friends every time you head into town. Then there's the time when you really do become absorbed in talking with close friends, an easy thing to do when they all feel like family from so many years together. Preschool apple picking to daily ferry rides together, everyone is literally in, and from, the same boat.

You begin to forget the hassle of commuting. Laughter instead, carries you home.

I wake up later now, less inclined to get perfectly organized before school, and pick up a cup of brewed tea left in the fridge overnight, I love having chai or green tea in breakfast smoothies, and blend it up with an assortment of fruit (usually a banana), often some oats, and other healthy (and delicious) foods for new flavors.

Green Goddess Smoothie
Print recipe here.

It's time to start sneaking kale into foods, stir-fries, scrambled eggs, and yes, smoothies. Blend up some freshly chopped kale in a smoothie for breakfast, and you'll feel the super charge of a vitamin boost. A single serving of kale contains 10 grams of cholesterol-lowering dietary fibre, a complete day's requirements of vitamins A, C, K, and B complex. There's also potassium, magnesium and copper. If that doesn't sound healthy, then what is?

The best thing about smoothies is how versatile they are, new straw-sipping treats can be created from nearly any ingredients which you have in the fridge and they provide on-the-go convenience. Too rushed for breakfast? Make a quick smoothie in the blender. 

Be careful not to overload on sweet fruits in a smoothie, too much can overpower the palate; green vegetables tend to balance out the flavours. Try new ingredients often, many things can be incorporated for a new flavour every time, and smoothies can be the perfect start to your day with the balance of nutrients, a complete, tasty, meal.

Serves 1 for breakfast

Ingredients

2 tbsp gluten free oats (optional)

1 cup fresh kale, chopped
1/2 Pink Lady, Ambrosia or Granny Smith apple (for a tarter taste), diced
1 whole banana, chopped
2 dried dates, to sweeten

3/4 cup coconut water

Directions

In the blender, combine oats, chopped kale, and diced apple with some of the coconut water. Pulse until chopped finely.

Add banana, dates, and the rest of the coconut water. Blend until completely smooth. Add more coconut water to reach desired thickness.

Pour into a large glass and serve. The smoothie can also be stored in the fridge in an airtight container for up to 4 or 5 days.

Enjoy the power boost tomorrow morning!
xx S.

It's Just the Beginning

I'm still trying to figure out this whole blogging thing, as well as posting and getting the format right, so forgive me. In time it will be better. (I couldn't quite figure out photos yet, so they may come later!)

To start,

I've decided to begin this blog with the intention of tracking my gluten-free journey (for lack of a better word). It's only been a few weeks since I said no to wheat and other gluten products in my diet, and I've been feeling better from it already!

My grandad was diagnosed with celiac disease as a young adult, and has been living healthily and gluten-free since then! (He's in his eighties now). I have not been diagnosed with the intolerance from a doctor, although I have been tested numerous times, wheat still seems to negatively effect me in all sorts of ways, and some I am only just discovering now.

For instance, my skin has improved since removing gluten from my diet! And thankfully, seems to (finally!) be on the mend after months. I've had eczema and psoriasis most of my life, so its amazing to see a significant difference from something seemingly simple once started.

I've also noticed a huge change in my mood, days are no longer stretches of time that I do not enjoy, and school, who would have thought, is actually exciting to go to each day! Its amazing now, I'm much happier, despite waking up at 6 am each morning, I am full of energy!

This September I've started my grade twelve year of school (Last Year!) and I expect to be busy with dancing, volunteering and other sports at school, so of course, I need to be feeling my best without complications from anything! In previous years I've always found it hard to juggle lots of things going on at once, with homework and tests among dance and competitions, but this year, just maybe, this change in my mood will carry on, and I'll just slide through my last year easily! (Though friends in older grades have never said this was the case...)

But right now, I'm enjoying the moment, and what better way than filling that craving for baked goods (gluten-free banana muffins right out of the oven anyone?) with cooking and baking, which I've been doing loads these past few weeks.

To start my lazy Sunday off in just the perfect manner, and to start this blog and the journey (must find a better word!) that will ensue, I gathered the family to make a typical Sunday brunch meal, with that gluten-free twist of course! - Banana Pancakes!

Ever since I was very little, my dad would wake up before everyone else and whip up some amazing crepes to urge us out of bed on those lazy days. They weren't gluten-free then, but boy they were good, so I felt it would be extra special if dad and I could make these pancakes together today, and maybe (perhaps too wishful?) he would venture into gluten-free cooking, and attack a recipe of gluten-free crepes to usher me out of the thickness of my blankets on another rainy Sunday morning.

So we dressed in cooking aprons, me in my too-small apron from years ago, and dad in the floral housewife apron (good thing I took photos!), and set to measuring our flours and gathering ingredients.

And it went well! Dad cooked of course, with all his experience at pancake flipping, I couldn't exactly deny him, and I gathered ingredients and mixed the batter. Mum set the kettle for coffee, and the dog wandered around the kitchen for scraps while the cat dozed in the corner. It was a good morning.

Instantly, it smelt amazing. Warm banana pancakes ... It's heavenly just thinking about it. So I better just post the recipe before I get too reminiscent.

Gluten-Free Banana Pancakes
Adapted from Pig in the Kitchen's Banana Pancakes Recipe
Click here for printable version.

Since we aren't vegan, we used an egg instead of the egg replacer mix used in the original recipe. I've made breads without eggs and they've never bonded together properly, and ended up crumbly and dry, so if this is a first time attempt at pancakes, I would recommend sticking with the egg unless you don't eat them!

We used rice milk in this recipe because of the excess in our pantry, as we ended up buying extra right before I found out about almond milk, and realised I preferred it much more! I don't drink milk, although my parents do, because of the taste. I usually alternate between using almond milk and cow's milk in my recipes, but I've found that either works.

Also, a quick note when cooking them, these pancakes need a bit of time to cook thoroughly through before you flip them, otherwise they'll fall apart. So keep the frying pan on medium-low temperature, and wait a little longer than you would with regular pancakes.

Ingredients

100g white rice flour
50g sorghum flour
50g almond flour (or meal)
1 1/2 tsp baking powder

3 ripe bananas, mashed
1/4 tsp baking soda

1 egg
1/4 c brown sugar
1 c of rice milk (or almond milk), and you may need a bit more depending on the consistency of the flours

Directions

Preheat the oven to 200°F and put a plate in the oven to heat up.

Combine the flours and the baking powder in a large bowl, until mixed. Making a bowl in the center, add the egg.

Next add the brown sugar and rice milk, whisking until the batter is mixed and quite thick.

Add the baking soda to the mashed bananas, and slowly add to the flour mixture. Whisk again until the batter thick, but still runny. (At this point you may need to add more rice milk - but do this slowly!)

Heat up oil (I always use grapeseed oil for cooking) in a frying pan over medium-low heat, and then pour about 1/3 c of the batter into the pan. Wait until just after the edges begin to bubble, and then flip! (Or get someone else to do this, in my case).

Transfer the cooked pancakes to the waiting plate in the oven to keep warm.

Delicious when served with frozen blueberries and real Canadian maple syrup!