Posts tagged ‘flax’

July 14, 2011

pre-race fuel

I do not have a long history with running, as I have said before.  It is relatively new in my life and I am still trying to figure out how to best fuel my body for short and (more importantly) long runs.  I obviously know pasta is a huge tradition for pre-race dinners.  Spaghetti nights being very common the night before a long run or race.  But since recently eliminating gluten from my diet, it has become harder to fill my meals up with carbs.  I used to eat a sandwich every day, something that I rarely have since the bread I now buy is more expensive than my previous gluten-filled sprouted wheat bread.

A simple carbo-loading night is now not quite as simple.  No plain spaghetti for us.  So when Kinley was gearing up to run in the Summerfest 1/2 marathon, we had to think of something that would help her get through her run.  What did we end up with?  Pancakes!

We had somewhat of a pancake party as my friend, Ashley, was spending the night.  She brought her own mix, but Kinley whipped up a delicious recipe we have been using that was inspired by the recipe Weekend Pancakes Made Easy in the cookbook, Vegan Yum Yum.

Gluten Free Oatmeal Pancakes (the picture above is actually a triple recipe, so don’t be concerned when you don’t make a pile of pancakes with the below measurements ;) )

makes 2-3 servings

  • 1 c oat flour
  • 1/3c millet flour
  • 1t baking powder
  • 1/4t salt
  • 1t cinnamon
  • 2T ground flax
  • 1cup non-dairy milk (plus more milk or water if needed to thin out batter)
  • 2T unsweetened applesauce
  • 1t vanilla

1. Whisk together the flours, baking powder, salt, cinnamon and flax.

2. In a small bowl, whisk together the milk, applesauce and vanilla.

3. Mix the wet ingredients to the dry and add more liquid if necessary.

4. Preheat a skillet over medium-high heat and cook until golden brown on the one side, flip and cook the other side to golden-brown as well.

*It also works to keep cooked pancakes in a 250* preheated oven if you wanted to make up the whole batch before serving!

I love my pancakes topped with banana, almond butter, coconut butter and of course pure maple syrup – but use any of your favorite toppings (or mix-ins!).

These definitely helped Kinley carbo-load for her race!

Advertisements
July 2, 2011

red, white & blue breakfast

If you’ve read my blog before, I think you’ve noticed I have a thing for muffins.  So when it comes to celebrating the 4th of July, I just had to create a recipe that utilized the colors of the American Flag.  I knew berries would give me the colors I was looking for but didn’t want to use them for the blue and red, so I used cherries and poppyseeds.  You may not think of poppyseeds as blue, but I think they have a blue tint and they definitely worked in the recipe!  To finish the trio, the millet was added as the ‘white’.  Although none of my baked goods are white anymore, I think the millet stood out enough to count ;).

Cherries

Millet (use your imagination and pretend this is white)

Poppyseeds

Works for me.  And with this recipe being gluten free and vegan, no one will be left out.

Red, White & Blue Muffins makes 12

  • 1/2 c oat flour
  • 1/2 c millet flour
  • 1/2 c oat bran
  • 1/4 c ground flaxseed (grind 1/4 c whole flax seeds, which will be enough for this + the flax egg)
  • 1t baking soda
  • 1 1/2t baking powder
  • 1/2t salt
  • 3/4t xanthan gum (you could leave out, but the muffins would be a bit crumbly)
  • 1/4 c poppyseeds
  • 1/4c millet
  • 1 flax egg (1T ground flax +2T warm water, let sit for 5 minutes)
  • 1/4c unsweetened applesauce
  • 1T maple syrup
  • 3/4 c unsweetened vanilla almond milk
  • 1t vanilla extract
  • 1/2t almond extract
  • 1c cherries, pitted and cut in quarters

1. Toast the millet in a pan on the stovetop.  Heat over medium heat and stir frequently until you start to smell the millet toasting and hear it pop.  Allow to cool.

2. Mix together all of the dry ingredients from the oat flour to the millet and whisk together.

3. Whisk the remaining ingredients (except for the cherries) and add to the dry ingredients.

4. Mix the dry + wet ingredients until fully incorporated and then mix in the cherries.

5. Bake in a 375* oven for about 20 minutes or until set.

When the muffins first come out of the oven, you will taste quite a bit of almond from the extract, but it will decrease once the muffins have cooled so don’t be alarmed!

Garnish with cherries and these make a delightful and healthy addition to your menu :).

Happy 4th!

July 1, 2011

spumoni

When I was studying abroad, I went on quite a few weekend trips to other European cities.  Most were only between 2 and 3 days – luckily the way my school was scheduled everyone had off on Fridays, how awesome is that?  A three day weekend every week!  I knew when heading over to London that I wanted to travel, and Italy was definitely on the top of my list.  Luckily, it was on the lists of three of my friends as well so we planned our trip together.  We scheduled it over May Day weekend – with one extra day off of school!  So we had a wonderful four day trip.

Then came the hard part – deciding where to all go.  We all wanted to go to different locations – Rome, Florence, Venice…  What was the final choice?  All of them.  On Friday we flew into Florence and took a train to our hotel just outside of the city (I’m not a fan of hostels and with four people it was a better deal to get a hotel room instead – and then we had privacy!).  We decided to stay in Florence every night so we didn’t have to travel with all of our belongings – which was just a backpack a piece but it still weighs you down while walking throughout the day.

Day 1:  We walked around Florence and saw David and the other magnificent sights of the city!

Day 2:  We went on a tour of Tuscany – a bus trip my aunt highly recommended and it was by far the favorite part of the trip for all of us!  It started and ended in Florence and we went to Siena, San Gimignano, the Chianti Countryside and Pisa.

Day 3: We took the train from Florence to Venice and walked around Venice for the day and then headed back to Florence.

Day 4: On our final day we took a train from Florence to Rome, walked around the city for the day and flew out of that airport.

We not only made it to all the cities we had wanted to go to, but had an entire daytrip where we were able to visit all of the beautiful and quaint Tuscan towns!  One thing I did way too much on this trip?  Eat.  It’s hard not to in Italy… and the gelato is amazing.  I never had spumoni gelato while I was there, but that is not going to stop me from segueing from my trip to Italy to a delicious recipe for granola that I made last week… Spumoni Granola!

Spumoni is a mix of chocolate, pistachio and a red fruit (traditionally cherries but strawberries work for me ;) ).  You’re also probably wondering why I am posting an Italian-inspired recipe close to the Fourth of July?  Well, there’s really no reason for it besides the fact that it is delicious.  I’ll attempt to make something red, white and blue inspired soon :).

Spumoni Granola

  • 2 cups rolled oats
  • 1/2c ground flax
  • 1/2c shelled pistachios
  • 1/4c maple syrup
  • 1/2c unsweetened applesauce
  • 1T grapeseed oil
  • 1/4c dark chocolate chunks
  • 1/2c freeze dried strawberries or dried cherries

1. Mix together the oats, flax and pistachios.

2. Whisk together the maple syrup, applesauce and oil.

3. Combine the wet ingredients into the dry and put on a baking sheet.

4. Bake at 350* for 45 minutes, stirring every 15 minutes or so until the granola is golden brown.

5. Allow to cool completely and mix in the chocolate chunks and fruit.

Even though this granola is not quite as good as being in Italy eating gelato, but I’ll take it :).