There were scones with homemade blueberry and strawberry jam, chocolate and banana pancakes, sweet potato tacos with sweet pickled onions and cashew cream roasted poblano crema, and there was Mexican rice and beans. I brought chives and cilantro from my garden, we had food donations from Chez Latina and Cuisine Soleil, and plate after plate came out of our small open kitchen for five straight hours. Here are the photos, and the gluten-free, vegan scone and pancake recipes:
Gluten-Free Vegan Scones
makes 8
1 1/4 cup Cuisine Soleil all-purpose gluten-free flour
1 3/4 tsp baking powder
3 tbsp almond meal
2 tbsp cane sugar (plus more for sprinkling)
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp guar gum
1/2 cup Earth Balance shortening
2 tsp egg replacer
3/4 cup almond milk
1/8 tsp lemon juice
Preheat oven to 440F. Grease ramekins. Combine dry ingredients. Cut in shortening. Add milk to dry ingredients and mix with hands to combine. Spoon into greased and floured ramekins. Sprinkle with sugar. Bake 25 minutes or until a toothpick comes out clean.
The Elvis: Gluten-free Vegan Pancakes with Nutella and Bananas
Serves 4
1 1/4 cup Cuisine Soleil all-purpose gluten-free flour
1/2 cup coconut flour
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon kosher salt
1 tsp egg replacer
1 cup + 2 tbsp almond milk
1 teaspoon lemon juice
2 tablespoons soy-free Earth Balance, melted and slightly cooled
1/2 or 1 cup homemade nutella (roast 1 cup blanched hazelnuts for 5 minutes in a 425F oven, or until aromatic and slightly browned. Grind in a blender for 2 minutes. Add 1 tbsp olive oil and a pinch of salt, a tsp or two of honey or agave nectar or your sugar of choice, and blend two more minutes. Stir in 1 to 2 tbsp cocoa powder. Taste and adjust sugar and cocoa).
1/2 or 1 cup homemade nutella (roast 1 cup blanched hazelnuts for 5 minutes in a 425F oven, or until aromatic and slightly browned. Grind in a blender for 2 minutes. Add 1 tbsp olive oil and a pinch of salt, a tsp or two of honey or agave nectar or your sugar of choice, and blend two more minutes. Stir in 1 to 2 tbsp cocoa powder. Taste and adjust sugar and cocoa).
Whisk together the dry ingredients and set aside. In a smaller bowl, combine the almond milk and lemon juice. Add the wet to the dry ingredients, whisk for just a moment and then add the earth balance. Whisk to combine and then let rest while the griddle or pan heats. Butter grill. Pour 1/4 cup or so batter for each pancake. Smear each pancake with nutella and top with banana. Place second pancake on top. Repeat. Third pancake. Repeat.
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