Sunday, July 14, 2019

Aebleskiver (Danish Pancakes) - Phase 3

I ran across these in Instagram, and when I showed my husband how delicious they looked, he said I needed to make them. I ordered the pan (link below) and looked up recipes. The recipe is very similar to my Waffle recipe, so I was familiar with the technique. 

I will say, it takes a bit of practice to flip these. Traditionally, a knitting needle is used, but I only crochet, so I used a metal skewer. There are videos on YouTube that show the technique. I found that letting them cook quite a bit before flipping made it easier. And if you are feeding a crowd, get more than one pan! 

Next time, I will fill with jam or cashew butter or even just berries. They will be even more delicious!

Note: I have not used store bought vegan butter and I am not sure how it melts or will work to grease the pan. I have only used my recipe for Vegan Butter. If you do not have it, use any FMD approved oil.

Phase 3
Makes 16 servings

1 1/4 cups sprouted wheat flour
1/2 cup sorghum flour
1/4 cup tapioca flour
2 cups almond milk
1/4 cup melted vegan butter (see my recipe on the blog)
2 egg yolks
2 egg whites
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1T powdered xylitol
1/2 tsp salt
1 tsp vanilla
1 tsp lemon juice

Heat up your pan on a burner set on medium heat. 
Add lemon juice to almond milk in a glass or jar. Let sit for 10 minutes. 

Beat egg whites until very stiff- set aside.

In another bowl, mix everything but the flour together, add flour and stir just until combined. Gently fold in egg whites until almost smooth. 

Brush each cup in the pan with vegan butter. Add a spoonful of batter- to almost fill each cup. Let cook until you see bubbles around the edges. Use a wooden or metal skewer or chopstick to turn each one and finish cooking for another couple of minutes. 

If you want to add filling, fill the cups about 1/4 full, add a tiny bit of jam or nut butter or mashed fruit, then fill the cup to almost full. Cook as instructed above.

Serve with fruit compote and other components of P3 breakfast.

Here is the pan I use: (this is an affiliate link- I get a tiny percentage when you purchase, at no cost to you)

Wednesday, July 10, 2019

Pickled Peppers - All Phases

If you have a garden that gives you an abundance of peppers, or if you find them super cheap at the farmer's market, you can make these quickly and easily. All you need are the simple ingredients and a jar with a tight fitting lid. 

You can use banana peppers, jalapenos, any hot pepper. I have even done some up with my yellow Lemon Drop Peppers. 

These will keep for a few months in the fridge. If you want to make a bigger batch, or keep them on a shelf, you will need to process them in a water bath with a canning pot and use sterilized jars. I boil my clean jars for 10-15 minutes, and remove them just as I am filling them. Put on warmed new lids and bands, then process filled closed jars in a hot water bath for 15 minutes. Be sure the water covers the jars by at least 2 inches. Remove from hot water and let sit on counter for 24 hours. Check lids by pressing the middle to ensure they are sealed. Any lids that do not seal- those jars go in fridge. 

You can carefully use a mandolin to slice the peppers if you want. Be sure to wear gloves if you are slicing by hand, so you do not get burned by the peppers. That is NO fun, trust me!! 

You can add bell pepper, more garlic, celery seed, sliced onions, radishes... even carrots. 

These are great on sandwiches, tacos, salads, in cole slaw, baked beans... so many uses!!

Pickled Peppers
Makes 1 pint jar
All phases

8-12 banana peppers 
1-2 garlic cloves, smashed
10 peppercorns
1/4 cup water
1/2 tsp salt
1 cup apple cider vinegar

Put all ingredients, except peppers, in a saucepan and bring just to boil.

Wash and dry the peppers. Remove the seeds and membranes if you want to reduce the heat of the peppers. Slice them as thick as you like. Fill jar with sliced peppers. If you are not canning these for shelf storage, the jar does not have to be filled to the top- you just want enough liquid to cover them completely. If you are canning in a hot water bath, be sure to pack the jars with peppers. 

Using a funnel, carefully pour the hot brine into the jar. Run a butter knife around the edge of the inside of the jar to ensure all air bubbles are gone. Put the lid on and leave on counter for 24 hours. Move to fridge. 

Sunday, July 7, 2019

Sugar Free Lemonade- All Phases for FMD

I love lemonade when it is hot outside! It tastes like summer!

It is pretty easy to make, too. Make up a pitcher and enjoy this on all phases of FMD! 

When mixing this up, start with 4 cups water then taste. If it is too strong, add more water. I like mine a bit tart and full of flavor. You may like yours a bit different.

About the sweetener- I prefer to use a mix of stevia and xylitol. I usually add the stevia at the end.

Sugar Free Lemonade
All Phases

1 lemon
2 cups lemon juice
5 cups filtered water

1 1/2 cups xylitol (or stevia equivalent)
1/2 cup filtered water

In a saucepan, put the 1/2 cup water and xylitol and bring to a simmer over medium heat. 
With a vegetable peeler, carefully remove the zest of the lemon. I use very light pressure and back and forth motion (almost a sawing motion) to get JUST the yellow part. Do not get the white part- it is bitter. 
Add the zest to the saucepan and simmer slowly for about 15 minutes. Cool. Strain. Throw the zest away if you want- or you can eat it.

In a large pitcher, squeeze the lemon, add the lemon juice and 4 cups of water. When the simple syrup is cooled, add it to the pitcher and stir. Give it a taste.
If it is too tart, you can add more sweetener. If it is too strong, add the 5th cup of water and taste again. 

Keep in the fridge.