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

The "Good Cookie"

It's a good thing we have cookies.

They make just feel normal again. Oh darling, I know there are those days when we begin to feel estranged from all those wheat-eaters out there. With a slow shake of your head as you decline a plate of Oreos ("But they're vegan!"), or a slice of cake, to see their tilted head and apologetic smile, just remember that a gluten free cookie has all the same comfort, and all the more flavour. Now, that's better. The warmth and flavour melts in your mouth. Chew. Swallow. Repeat. And rejuvenate.

Friends, you, and yours, are often absorbed in their busyness and activities, and can sometimes pass a plate of wheat-filled treats without thinking. You sheepishly pass it to the next person and avoid anyone's gaze. It's not guilt which you feel for the foods you have chosen (or must) not eat. Sometimes, their questioning which happens so frequently,

"Oh! You can't eat this?"

Or cries of,

"I am so sorry!"

Are worse that just forgetting the plate was ever passed, and held in your hands for that quick moment. Justifying yourself is too exhausting each and every time, time and time again. Sometimes it's a challenge: it's even more a challenge outside the comfort of your own home; managing restaurant menus while dealing with a growing appetite is certainly a tyrant of a battle. Sitting down to a hot latte in the city with friends while they chow down on deliciously appetising sandwiches (I stole all her olives!) or fluffy muffins that leave your belly grumbling (Darling, shhh, I whisper... People only stare, but that's just fine - at least I don't have a wheat belly!)

Friends that must be kept close, tell you they'll hunt the streets for "some of that weird gluten free food," and you laugh. Suddenly it's not so bad. The dragon will be tamed; I'll get my cake - and eat it too.

Those friends also make an pizza just for you for girl's night at her house, an experiment of different flours and techniques so again you can enjoy the normalities of everything about spending time with friends. Even if there is nothing normal about that night. It's important to remember that no matter who you are, and what you choose to do, your friends are always there, will always stand by you.

There will also be that perfect gluten free cookie.

Both invaluable, neither replaceable. This is for you.

Chocolate Chip Oatmeal Cookies
Print me here!

These are the perfect blend of sweet and everything nice. Add 1/2 cup of oats to replace the coconut flour for more crunch, and both ways, enjoy with the soothing aroma from a cup of a maple ginger tea latte. Blending strong and sweet, and putting both your mind and body back into balance.

Yields approximately 18 cookies.

2 tablespoons butter, softened
1/2 cup brown sugar
1 egg
1/2 cup almond butter, crunchy
1/2 cup apple sauce
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups oats
1/2 cup brown rice flour
1/2 cup coconut flour
1/2 - 3/4 cup gluten free chocolate chips

Preheat the oven to 350°F, and line two baking sheets with parchment paper, set aside.

In a large bowl, cream together butter and sugar. Add the egg, pour in the almond butter and apple sauce, and mix.

Now add the cinnamon, nutmeg, salt, baking soda and powder, and oat. Fold into the wet.

Add in brown rice and coconut flour as well as the chocolate chips. Mix until well blended. Form 1 1/2 inch - 2 inch diameter rounds and press lightly onto the parchment paper.

Bake for 12 - 16 minutes.

Make tea.

Eat.

Enjoy!

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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