Wednesday, May 28, 2008

Pancakes with strawberry jam: Wheat-free, egg-free, dairy-free, corn-free, soy-free

Cooking minus the most useful foods has been challenging, but it can be done. Today I made Brown Rice and Garbonzo Bean Pancakes. The Brown Rice has little flavor, which is nice, and it adds a grainy texture, like cornbread. The Garbanzo Bean flour keeps the pancakes moist and not too gritty. These pancakes are denser than a wheat- and egg-containing pancake, but I like them.

Brown Rice and Garbonzo Bean Pancakes

1/2 c. brown rice flour
1/2 c. garbanzo bean flour
1 tsp Hain's Lite Baking Powder (it's corn-free)
2 TBSP brown sugar
pinch salt
2 tsp En-R-G Egg Substitute

1 cup water (warmed. Don't use water from the hot tap to cook with. Take a look in your water heater and you'll understand why! Yucky bacteria. And hot water absorbs metals.)
1 TBSP canola oil

Mix dry ingredients and then add liquid ingredients. Wisk together. Pour batter onto a oiled, hot skillet in 1/4 cupfuls. When the top bubbles, flip. Serve warm, or freeze and toast later.

CERTO Strawberry Freezer Jelly

Prep Time:
30 min
Total Time:
24 hr 30 min
About 4 (1-cup) containers or 64 servings, 1 Tbsp. each
2 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 tablespoon fresh lemon juice

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.