Springtime has finally arrived in my neck of the woods. The blossoms are popping on one of my favorite trees, the Spring Snow Crabapple.![Spring Snow Crabapple](http://onefinetomato.com/wp-content/uploads/2014/04/IMG_0402-1024x682.jpg)
When spring finally rolls around, one of the first flavors I go after is lemon. One of my family’s favorite recipes is Snickerdoodles. I remember a family friend once making a lemon version using lemon extract, so I figured to improve on that by using lemon zest not only in the dough, but also in the rolling sugar. These gluten-free lemon snickerdoodles are sure to become a favorite of yours.
Lemon Snickerdoodles
2014-04-17 19:55:13
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 2/3 cup tapioca starch
- 1-1/2 teaspoon xanthum gum
- 1 teaspoon baking soda
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/2 cup non-hydrogenated vegan margarine (Earth Balance), softened
- 1/2 cup non-hydrogenated shortening
- 1 cup sugar
- zest of one large lemon
- 1 tablespoon ground flax seed mixed with 2 tablespoons hot water
- 3 tablespoons applesauce
- 1/2 teaspoon lemon zest
- 2/3 cup sugar
- In a medium bowl, whisk together flours, starches, xanthum gum, baking soda, cream of tartar, and salt.
- In a large bowl, beat together margarine, shortening, and sugar until creamy. Mix in lemon zest, flax seed mixture, and applesauce until combined.
- In a small bowl combine 1/2 teaspoon lemon zest and 2/3 cup sugar. Use fingertips to really mix them together.
- Using a cookie scooper, form the dough into balls and roll in the lemon sugar. Place on parchment lined cookie sheet and bake for 8-10 minutes, until edges are set. Let cool on pan for 3 minutes before transferring to a cooling rack.
By One Fine Tomato
One Fine Tomato http://onefinetomato.com/
I like pancakes.
They are quick, and easy to make, and you can double the recipe to have leftovers to freeze, which makes for a quick breakfast down the road. Just pop one in the toaster, and you are good to go.
I particularly like this recipe because it reminded me of IHOP’s Harvest Grain and Nut Pancakes; something different from the plain pancakes out there.
Cinnamon Nut Pancakes
2014-04-05 07:32:35
- 1-1/2 cups rolled oats, gluten free (works with regular as well)
- 3/4 cup sorghum flour
- 2 tablespoons tapioca starch
- 6 tablespoons potato starch
- 3/4 t xanthum gum
- 1-1/2 teaspoons baking soda
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup pecans
- 1/2 cup walnuts
- 1 teaspoon cinnamon
- 2 cups coconut milk (I use So Delicious unsweetened)
- 1 tablespoon lemon juice
- 1/2 cup oil
- 1 tablespoon ground flax seed mixed with 1/4 cup hot water
- 1/2 cup honey
- optional: 1/2 cup frozen huckleberries, dried currants, or mini chocolate chips
- Place oats in a blender and blend until like flour; put in large bowl. Place nuts in blender until very finely chopped. Combine with remaining dry ingredients in a large bowl.
- Pour coconut milk a quart-sized microwave-safe bowl. Microwave until slightly warm (this makes whisking in the honey easier). Whisk in remaining wet ingredients until combined.
- Pour wet ingredients over dry and stir until combined.
- Ladle 1/3 cup amounts onto preheated griddle and cook for 2-4 minutes per side.
- I have also made this nut free by substituting 3/4 cup of pumpkin seeds for the nuts.
- Something that I like to do in the fall is substitute canned pumpkin for the oil, and 1 teaspoon of pumpkin pie spice for the cinnamon. Amazing with mini chocolate chips mixed in.
By One Fine Tomato
One Fine Tomato http://onefinetomato.com/
Always Gluten-free, Mostly Vegan, Always Delicious