When I grab a cookbook off my shelf to meal plan, find a dessert to make, or just cuddle up on the corner of my couch to read I always reach for one written by someone I want to bring into my kitchen.
You see, my kitchen is the heart of my home. It’s where my family gathers for meals, where Nate runs around and plays, it’s where friends sit down for a cup of coffee and warm cookies. It’s nothing short of being sacred. To be part of that space, you have to have the right energy. And I have to feel a heart connection to you.
There are a lot of cookbooks out there. And I’m sure there are a lot of great cookbooks that I’ve never picked up. But, all of the cookbooks that have been instrumental in creating a meal for someone I love have been written by someone who I’d want to spend time with. You see, that’s what you do when you cook from someone’s book. You’re spending time with them in the heart of your home. You’re creating their food which will nourish those you love most.
Ricki (author of the wildly popular blog, RickiHeller.com, formerly DietDessertNDogs.com) is a dear, dear friend of mine. And, before we were friends I loved her food. If you don’t already, you will too. She is not only ingredient conscious and uses no refined sugar, but she creates fabulous textures and flavors that are simply genius. (For those of you sensitive to gums, rejoice! Ricki uses psyllium husks in many recipes!)
The other thing you’ll want to know about her is that you can trust her recipes. Ricki embodies integrity so you know her recipes have been tested and retested.
Hop on over to Amazon and have a peek inside of Naturally Sweet & Gluten-Free. The photos are gorgeous. The recipes will make you swoon. I know you’ll feel a heart connection with Ricki. She’s definitely someone you’ll want to spend some time with in your kitchen.
And, make sure to try her Fluffy Fruited Pancakes, too.
Recipe reprinted from Naturally Sweet & Gluten-Free by Ricki Heller of RickiHeller.com; photo credit: Celine Saki
- 1 3/4 cups (420 ml) plain or vanilla soy, almond, or rice milk, plus up to 1/2 cup (120 ml) more, if needed
- 2 tablespoons (30 ml) finely ground flax seeds (from about 1 tablespoon or 15 ml whole seeds)
- 1 tablespoon (15 ml) apple cider vinegar
- 3 tablespoons (45 ml) sunflower or light-tasting oil, preferably organic
- 1/4 cup (20 g) whole psyllium husks
- 1 3/4 cups (235 g) Ricki's All-Purpose Gluten-Free Flour Mix (below)
- 2 tablespoons unflavored rice or soy protein powder (substitute soy or chickpea flour, sifted)
- 1/8 (.5 ml) pure stevia powder, 1/4 teaspoon (1 ml) pure plan or vanilla stevia liquid, or 1 tablespoon (15 ml) coconut sugar or agave nectar
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/4 teaspoon (1 ml) fine sea salt
- 1 cup (240 ml) fresh or frozen berries, or chopped apple, pear, or banana. (DO NOT thaw if using frozen fruit)
- 2 cups (270 g) millet flour
- 2/3 cup (100 g) garfava bean flour
- 2/3 cup (90 g) arrowroot or tapioca starch
- 2/3 cup (120 g) potato starch
- In a small bowl, combine the 1 3/4 cups (420 ml) mlik, flax, vinegar, oil, and psyllium, stirring well.
- In a large bowl, sift the flour, protein powder, stevia, baking powder, baking soda, and salt. Pour the wet ingredients over the dry and mix just to blend (there will sill be a few lumps here and there; this if fine.) Gently fold in the fruit.
- Heat a nonstick frying pan over medium heat. Using a large ice cream scoop or a 1/3 cup (80-ml) measuring cup, pout the batter int the pan and spread slightly with the back of the scoop or measuring cup.
- Cook each pancake about 3 to 4 minutes, until puffed and golden at the edges. Flip the cake and cook another 3 to 4 minutes on the other side. Serve immediately.
- Refrigerate leftovers, tightly wrapped, for up to 3 days. May be frozen. (When reheating, place frozen pancakes directly in the toaster.)
- Note: If the batter thickens while you are cooking the pancakes, add a little more milk to the bowl to retain the consistency of the batter.
- Sift all ingredients into a large bowl, then stir with a whisk or spatula until very well combined and all flours are equally incorporated. Store in an airtight container in the refrigerator or freezer. Will keep, refrigerated, up to 6 weeks, or frozen up to 3 months.