cherries – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Grain-Free Fat Almond Pancake https://www.ovenloveblog.com/grain-free-fat-almond-pancake/ https://www.ovenloveblog.com/grain-free-fat-almond-pancake/#comments Wed, 19 Jun 2013 02:15:41 +0000 http://www.ovenloveblog.com/?p=2719 fatpancake1

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

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Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

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Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)
 

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Author:
Serves: 6

Ingredients
  • 5 eggs
  • 2 cups milk (cow’s, coconut, almond.. etc)
  • ½ cup pureed squash, apple or pear (or more milk, if you like)
  • 2 tbsp honey or maple syrup
  • 1 tsp sea salt
  • 1 cup plus 2 tablespoons almond flour
  • 2 tbsp organic butter or coconut oil
  • chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions
  1. Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
  2. While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
  3. Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
  4. Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

]]> https://www.ovenloveblog.com/grain-free-fat-almond-pancake/feed/ 11 End of Summer Chopped Salad with Citrus Honey Viniagrette https://www.ovenloveblog.com/end-of-summer-chopped-salad-with-citrus-honey-viniagrette/ https://www.ovenloveblog.com/end-of-summer-chopped-salad-with-citrus-honey-viniagrette/#comments Thu, 30 Aug 2012 11:45:00 +0000 http://www.ovenloveblog.com/end-of-summer-chopped-salad-with-citrus-honey-viniagrette/
  As I declared and made official in my last post, summer is not over.
It’s still August (I think?). And it’s still warm. And Labor Day is still a few days out.
Since I know you don’t mind, I will carry on with my summer-related nonsense. Sorry I didn’t get my act together for you guys about three months ago, but you can just pin this little number on your “Summer 2013” board and get pumped for next June.
I usually don’t eat salad with dressing (I know, I know, it’s weird), but when I make salads for dinner, I feel like I should provide Nick with a dressing option that actually complements the salad (he will typically just balsamic-vinegar-and-oil anything in a bowl). And then I just do a teeny, tiny drizzle on mine just to test it out.
The last time my mom was in town, she took me on an amazing throw-anything-in-the-cart-because-I-am-the-best-mom-ever Whole Foods shopping trip (love you, Mama!). While we were there, she recommended the O Citrus Champagne Vinegar that I used for the dressing. It’s light, fresh and not too sharp- you can taste it, but it doesn’t interfere with the other flavors of the salad.
What can I say? My mom and I are a couple of geniuses. 😉
Before I go, have we talked about getting kids to eat salad?
It is one of my great quests as a parent to have my children enjoy salads. I was completely against salads as a child. My cousin used to eat lettuce straight from the bag and I thought she was IN-SANE. (Turns out she was the smart one and the healthy one- can’t imagine why.)
Sometimes the whole idea seems futile, but I hope they’ll appreciate the effort someday.
I try to make salads as meals pretty frequently, so when I fix a toddler plate, I just use a smaller bed of lettuce and more of the toppings. Then, gradually, as the kids grow and get used to it, they will get more greens. I also try to sneak spinach or kale into everything- eggs, smoothies, wraps/sandwiches, desserts- I think that helps with flavor recognition (which is totally a real thing, I’m sure).
This particular salad was a toddler win for us- you really can’t go wrong if you’ve got fruit and bacon in the mix. If you want your kids to eat salad, just try adding a leaf or two of spinach to their plate each time. Eventually, they will wonder what it is and put it in their mouth.
End of Summer Chopped Salad with Citrus Honey Viniagrette
 

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Author:
Recipe type: Salad
Serves: 2

Ingredients
  • 4 cups fresh spinach
  • 10-12 cherry tomatoes, halved
  • ½ medium cucumber, sliced or diced
  • 1 ear grilled corn, kernels removed
  • 5 slices bacon, cooked and crumbled
  • ½ avocado, diced
  • 8-10 cherries, pitted and halved
  • ⅓ cup feta cheese
  • 2 tablespoons citrus champagne vinegar
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • sea salt and pepper to taste

Instructions
  1. Divide spinach, tomatoes, cucumber, corn, bacon, avocado, cherries and feta cheese between two bowls.
  2. Whisk vinegar, honey and olive oil in a small bowl. Season with salt and pepper. Pour over salads and enjoy!

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