I don’t think I’ve talked about this on the blog yet, but we have launched a monthly delivery service! This is our third month, and it’s been great! This time, we’re delivering lots of old favourites, as well as some new items. Our menu this month includes:
Honeyspoon Blend Granola
Maple Pecan and Olive Oil Granola
Brown Butter Hazelnut Brownies
Dark Chocolate, Cranberry, Pecan Granola Bars
Sweet and Salty Wedges
Blueberry Bakewell Tarts
Earl Grey, Blueberry and Lemon Bundt Cakes
Triple Coconut Chocolate Chunk Cookies
For more details, or to place an order, check out our order form here. Orders are due on Wednesday, July 27 and will be delivered on Saturday, August 30.
As always, if you have questions, feedback or special requests we’d love to hear from you! Drop us a line.
I have been cooking gluten-free for a while now, but have found the experience of cooking pancakes frustrating. I’m talking pancakes that are healthy, without any weird ingredients. All the recipes I find either lack in taste, or don’t come together and fall apart when flipped. I am happy to tell you that I have found THE BEST GLUTEN FREE PANCAKES EVER. So good that yes, THEY WARRANT ALL CAPS YELLING AND LOTS OF EXCLAMATION POINTS!!!
This recipe is adapted from Food & Wine, and contains just a few whole food ingredients. As with most coconut flour recipes, it contains a lot of eggs. But, don’t be put off by this – the finished pancakes don’t have an eggy taste. And, suprisingly – they don’t taste overly banana-ish either. Their light, fluffy interior is a bit reminiscent of a ricotta pancake – but it’s totally gluten-free, grain-free, dairy-free and possibly even paleo.
So, here it is, a pancake that almost everyone can enjoy. We like to have them with berries, bananas and maple syrup – but the toppings are only limited by your imagination. Just don’t try to make a huge Uncle Buck style pancake – since there are no grains or flour in the recipe, they can be a little bit fragile – but keep them small and you’re golden. Literally. (more…)