Gluten Free Cardamom Crepes

Heyyy.

So I have a few recipes up my sleeve that I tried in the past couple months and I wanted to share with you guys.

This first one is super easy and doesn’t actually have a real recipe per se.

I usually make pancakes on Sunday mornings, but I wanted to try making crepes instead, using Pamela’s Gluten Free Pancake flour that I always use. I actually have an additional recipe, straight from my great-aunt, from scratch, that I’ll be sharing later.

For now, though, this one is very simple and delicious. Check it:

Ingredients

(Makes ~8 crepes or pancakes)
1 cup Pamela’s Gluten Free Pancake Mix
1 egg
1 tbsp canola oil
3/4 cup water
cinnamon and cardamom to taste
Fruits, honey, whipped cream for toppings

Directions

  1. Combine all ingredients in a bowl
  2. Heat a non-stick pan on high (if you don’t have one, just use spray oil before every crepe) and pour your batter one scoop at a time. Swivel your pan to spread the batter as thinly as you can without breaking. You can also use your ladle to help you out with this if the batter is too thick.
  3. Chop your fruits. Optionally, you can mix them with your honey and set aside while you make the crepes. Stuff your crepes with fruits and roll up, then top with whipped cream or more honey and fruits.

 

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Carrot Cake Snowballs

Like just about all of my great recipes, I found this one on Foodgawker and it looked so delicious and so easy, I said LET’S DO IT!

I’m not a huge fan of carrot cake – but to be honest, I’m not a huge fan of the vast majority of American desserts. I find that most of them taste like sugar on steroids rather than actual flavor. However, this one has that middle eastern twist and I can deal with that.

They involve pitted dates, but given that I live within 5 minutes of a middle eastern grocery store, I have something better – DATE PASTE. No need to get your blender sticky with dates.

This recipe also contains cashews – my new favorite nut, by the way. I only had salted cashews, so I rinsed them before I pulverized them in my Ninja blender. I also gave the oats a spin in there. If you’re using a package of date paste, I suggest doubling up on the other ingredients.

My altered recipe is below:

Ingredients

  • 4 carrots, grated
  • 13 oz date paste (1 package)
  • 1 1/2 cups unsalted cashews
  • 1 1/2 cups rolled oats
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • pinch of salt
  • zest from 1/2 orange and freshly squeeze juice from said orange
  • desiccated coconut for rolling

Directions

  1. Peel and wash your carrots. Grate your carrots.
  2. Rinse your cashews if they’re salted. Pop them in a blender 1/4 cup at a time and burst blend them until they’re between coarse and fine.
  3. Blend your oatmeal as well. You don’t want a fine powder, but you do want everything to be about the same size.
  4. In a large bowl, combine carrots, date paste, oats, spices, salt, zest of an orange, and the juice if your orange together. You can of course opt to do this in a blender, but why clean more than you need to? Use your hands to mix together well.
  5. In a separate bowl, add coconut. Form your snowballs into balls and roll around in coconut.
  6. Pop the fridge for at least 1 hour before serving, to firm up.