Baked Almond Pancake

For the past while, I’ve been meaning to blog about grilled eggplants and cajun quinoa. The problem? When I finally tried to, I just couldn’t find any of my photos! Well, that will have go back on the shelf for another time. After three weeks in Toronto with my family, I’m finally home! A few things:

– I created a Facebook page for the blog. If you love reading Life Is Like A Dumpling and would like to receive updates apart from my blog posts (such as food porn photos of what I eat on a daily basis), hop on over and give it a like! I already love all my readers forever and ever, but I’d love you even more 😉

– Discovered Fresh in Toronto, a great place with delicious vegetarian and vegan food! The first time I went was for dinner with my friend Kat, and I went again for brunch with my friend Jeremy’s brother Corey and his girlfriend Holly. I’m happy to recommend everything I tried: Grounding Greens bowl (steamed greens, avocado, lemon garlic glaze, tofu steaks and toasted mixed nuts); the nutty buddy power shake (almond milk, cashew butter, banana, strawberry, agave, cinnamon, and maca); maca cocoa latte; and the pancake platter (banana nut pancakes, vegan sausage, and scrambled tofu). Their food is fresh, healthy, and wholesome, and I love everything about the place!

– Was taken to Paramount by a former teacher (now friend!) for lunch. They do very tasty pita wraps and I fell in love with the babaganoush and hummus. This was followed by dessert at Amadeus, also very tasty…

– Started slowly converting to organic/fresh beauty products. If you can’t eat your cosmetics (due to high concentrations of toxins and chemicals), you probably shouldn’t put it on your face. Your skin is the largest organ you have, and it absorbs everything that is put on it. So, the difference between putting chemicals on your skin is not that different from eating it. It’s absorbed by your body either way! I highly recommend Burt’s Bees lip shimmer (my favourite shade is Plum), and the ‘Big’ shampoo from Lush.

– I returned home to find that my boyfriend had not only made pistachio and mascarpone ravioli in preparation for my arrival, but he had also gotten an early birthday gift for me: business cards for Life Is Like A Dumpling! When he told me via Skype that he had a surprise waiting for me when I got home, I was guessing left and right: is it a new food processor? Le Creuset pot? I was thinking along the lines of kitchen tools (he did also get me a beautiful hand mixer-blender- great for soup making!), but had no idea it would be anything as awesome as business cards.

– Received an awesome cookbook called Modern Art Desserts from my boyfriend’s family. It combines my love of art and food! Excited to adapt recipes from it and share it with everyone 🙂

– Sarah B. from My New Roots mentioned that the kimchi quinoa I made for her potluck picnic was among her favourites! (This makes me very happy!)

– Been meaning to thank Mya from Mya’s Musings for nominating me for the Liebster Award. Thank you Mya! Since I’ve already been nominated and have done a post from before, I won’t be writing one again. But thank you so much! I really appreciate it, and am so glad that you enjoy reading the blog.

Today I’ll be sharing a recipe from Green Kitchen Stories (again! Because I love their recipes so much.) for a gluten-free baked almond pancake. This is very different from stove-top pancakes, but is so delicious. It’s great sweet or savoury, and also perfect as a dessert or breakfast. Pretty much an ‘eat it however you want to eat it’ dish.

Baked Fat Almond Pancake
*makes 6 servings
5 large, free-range organic eggs
1 1/2 cups almond milk
1 cup almond meal/ground almonds
2 tablespoons buckwheat flour
2 tablespoons maple syrup (exclude if you’re going for savoury!)
1 teaspoon baking powder
sea salt
2 tablespoons organic coconut oil

Preheat the oven to 225 degrees celsius.

In the bowl of a stand mixer, beat the eggs. Add the rest of the ingredients, except for the coconut oil. Mix well.

Use the coconut oil to grease your baking dish (I used a cast iron skillet), and pour the mixture in. Bake for half an hour to 45 minutes, until fluffy and golden.

Serve with fresh berries. Enjoy 🙂

*stay posted for the upcoming recipes: Field restaurant review and pak choi + sprout stir-fry and beetroot, carrot, and chopped spinach salad

Wishing you much love and happy kitchen adventures,
Gen

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05 Sep This entry was published on September 5, 2013 at 12:15 pm. It’s filed under Breakfast, Brunch, Dairy-free, Desserts, Gluten-free and tagged breakfast, brunch, dairy-free, dessert, food, fruit, gluten-free, healthy, healthy food, pancakes, recipe, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.