Lemon Snickerdoodles

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

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
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  1. 1 cup sorghum flour
  2. 1/2 cup brown rice flour
  3. 1/2 cup potato starch
  4. 2/3 cup tapioca starch
  5. 1-1/2 teaspoon xanthum gum
  6. 1 teaspoon baking soda
  7. 1-1/2 teaspoons cream of tartar
  8. 1/2 teaspoon salt
  9. 1/2 cup non-hydrogenated vegan margarine (Earth Balance), softened
  10. 1/2 cup non-hydrogenated shortening
  11. 1 cup sugar
  12. zest of one large lemon
  13. 1 tablespoon ground flax seed mixed with 2 tablespoons hot water
  14. 3 tablespoons applesauce
  15. 1/2 teaspoon lemon zest
  16. 2/3 cup sugar
  1. In a medium bowl, whisk together flours, starches, xanthum gum, baking soda, cream of tartar, and salt.
  2. In a large bowl, beat together margarine, shortening, and sugar until creamy. Mix in lemon zest, flax seed mixture, and applesauce until combined.
  3. In a small bowl combine 1/2 teaspoon lemon zest and 2/3 cup sugar. Use fingertips to really mix them together.
  4. 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.
One Fine Tomato http://onefinetomato.com/

Cinnamon Nut Pancakes

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
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Dry ingredients
  1. 1-1/2 cups rolled oats, gluten free (works with regular as well)
  2. 3/4 cup sorghum flour
  3. 2 tablespoons tapioca starch
  4. 6 tablespoons potato starch
  5. 3/4 t xanthum gum
  6. 1-1/2 teaspoons baking soda
  7. 2-1/2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 1/2 cup pecans
  10. 1/2 cup walnuts
  11. 1 teaspoon cinnamon
Wet ingredients
  1. 2 cups coconut milk (I use So Delicious unsweetened)
  2. 1 tablespoon lemon juice
  3. 1/2 cup oil
  4. 1 tablespoon ground flax seed mixed with 1/4 cup hot water
  5. 1/2 cup honey
  6. optional: 1/2 cup frozen huckleberries, dried currants, or mini chocolate chips
  1. 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.
  2. 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.
  3. Pour wet ingredients over dry and stir until combined.
  4. Ladle 1/3 cup amounts onto preheated griddle and cook for 2-4 minutes per side.
  1. I have also made this nut free by substituting 3/4 cup of pumpkin seeds for the nuts.
  2. 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.
One Fine Tomato http://onefinetomato.com/