GF Crepes

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

Ingredients

2/3 C GF Flour (I use Namaste Perfect Flour Blend)

1 tsp sugar

1/4 tsp salt

1 tsp vanilla

1 Tbsp canola oil

1 C milk

2 eggs

Directions:

Combine all ingredients except the flour into a blender and mix.  Add the flour and blend well.

Heat a skillet or crepe pan over medium heat.  Grease lightly with canola oil if needed.

Pour enough batter onto the skillet or crepe pan to cover the bottom- you may need to lift the pan and gently turn it to spread the batter around evenly.  Let cook for about a minute or until the edges get dry and start to turn up.  Carefully loosen the edges with a thin spatula and flip to finish cooking, about another minute or so.

Place the finished crepe on a plate and fill with sliced pears and a drizzle of maple syrup.   I also like to fill the crepes with custard and sliced pears and top with some homemade whipped cream.  Yummy!!

This makes about 5 crepes in my crepe pan.

K.

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School treats rant

This is a rant with a purpose.  It is to inform you all of something that happened to me yesterday.  I hope you will all learn from my mistakes, and maybe offer advice if you’ve been in this situation before.  This is about my DD-9 (High Functioning Autism/ADHD).

Every day I pack a Bento Box with FAILSAFE Gluten free foods for lunch and a little extra for a snack.  If there is a class event, I make sure to bring in a special snack.  But yesterday morning I receive a call from DD’s teacher… she had forgotten to call and let me know that she was rewarding the whole class with doughnuts and orange juice.  OK, so normally, I would rush something appropriate over to the school.  Even in my pajamas.  But, I had Kettle chips in the house and pretty much nothing else DD would eat.  She is super picky and hates most FS foods (but more on that later).   And they were eating RIGHT THEN.  What is a mom to do?

Luckily, DD had told the teacher she couldn’t have orange juice, (excuse me, Sunny Delight) but really wanted the doughnut holes.  My mind racing with the implications- with the biggest one being DD throwing a huge tantrum if she DIDN’T get the treat.  So I tell her that she can give Amelia the doughnut holes, but that by doing so she needs to: a) watch her for signs of tummy issues from the gluten, b) watch her behavior for potential issues from the crap in the doughnuts, and c) make sure Amelia visits the restroom several times throughout the day just in case…

So I get off the phone and beat myself up for the next hour.  It all comes back to ME not being prepared enough with a special treat in the classroom for times like this, ME not having enough food that DD will eat in the house at all times, ME not preparing DD enough for times when she will be confronted with non FS treats.  Ugh!!

K.

FAILSAFE vanilla cream soda

Vanilla Cream Soda  (Amazing as a kids drink or add Vodka for a lovely grownup beverage)

1c  Boiling water

1c  Sugar

Dissolve, remove from heat, then add:

2t of pure vanilla extract

At this point I bottle & refrigerate it so that we can use it all week (like magic syrup).

When ready to drink, add sparking water & ice to taste.

B.

Pancakes

I adapted this from the Pikelets recipe in the Failsafe Cookbook.  I make it almost daily for breakfast, and use the extras to make “sandwiches” for lunch.

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

Ingredients:

1 tbsp butter, melted

1/4 C sugar

1 egg

1 tsp vanilla (if you can handle it)

3/4 C milk

1 C GF Namaste Perfect Flour Blend

1 tsp baking powder

In a medium bowl, combine the butter, sugar, egg, vanilla and milk.  Mix well.  Sift (or if you don’t mind it a little lumpy, you can skip this part) GF flour and baking soda into the wet ingredients.  Mix well.

Let the batter sit while your pan heats up.  Drop by 1/4 C onto the hot pan and flip when edges look dry and bottom is tan.

Hint!

Do not pack the flour.  Spoon it into the measuring cup or else the batter will be too thick.