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Cooking Whole Grains in Your Sleep {Guest Post}

by Guest in Featured Articles, Recipes, Whole Grains 101

Not everyone—in fact, few—may think about whole grains as nostalgic comfort food, but I do. I grew up in the San Francisco Bay Area with parents who loved to cook delicious, all natural meals with ingredients from our local Co-op and garden, and whole grains featured prominently in our family meals.

While I thought we were simply eating delicious dishes, Mom and Dad had ulterior motives, namely, making sure that my brother and sister and I had all of the strength and energy we needed to fuel us through our various sports, school and extracurricular activities. Hearty grains—in breads, cereals, salads, soups and more—laid the perfect foundation for the stamina we needed.

Now, as a busy working mother, endurance athlete, fitness instructor, and cookbook author, I need more strength and endurance than ever, and my favorite comfort grains continue to serve me well. Whether it’s steel cut oats, millet, bulgur, quinoa or amaranth, whole grains contain the fiber, minerals, phytonutrients and vitamins I need for maximizing my speed and endurance, stabilizing my blood sugar, and repairing my muscles after a grueling training session.

Thermos Oatmeal 2

As if that weren’t enough, my big quinoa salads and barley soups also prevent the release of the cortisol hormone, which contributes to fatigue and poor mood, bone health, athletic performance and ligament health.

The only downside (if you can call it that) to many of my favorite grains is that they can take a while to prepare. But I am happy to share my solution, one that I am certain you will use as often as I do once you try it: I make my whole grains in my sleep. Overnight. In my handy little thermos.

I wish I could claim ownership of this nifty technique, but many of my backpacker friends knew all about it long before they shared it with me. You don’t need a hiking trip or a backpack, to likewise hijack this method for preparing grains, just a well-insulated thermos, some boiling water, and your favorite grains.

Thermos Oatmeal

It’s as easy as this:

Step 1: Place your favorite Bob’s Red Mill dry grains into a thermos with a tight-fitting lid (preferably vacuum seal). About 1/4 cup to 1/3 cup is perfect for an individual portion.

With the exception of wheat berries and kamut (see note), you can use almost any grain you like, including farro, steel-cut oats, quinoa, amaranth, pearl barley, you name it. (Note: kamut and wheat berries will still work, but you will need to soak them overnight before using the thermos method).

Step 2: Add a pinch of salt (optional, but really brings out the flavor of the grains).

Step 3: Add boiling water to the thermos. Use the water-to-grains ratio specified on the package to determine how much to add. For example, if using 1/4 cup dry quinoa, add 1/2 cup boiling water.

Step 4: Seal the lid and swish the contents around a bit.

Step 5: Go to sleep!

Thermos Oatmeal with Goji and Chia

In the morning, unscrew the lid and enjoy your perfectly cooked grains!

I like just about any grain with a splash of milk (dairy or non-dairy) and a drizzle of maple syrup or honey, but sometimes I like to jazz things up with some dried fruit, chia seeds and nuts, too.

There’s no need to limit this method for breakfast: stir in some black beans and salsa, or leftover chicken and some jarred pesto for an instant lunch to go (already in the thermos!) Alternatively, set up your grains and boiling water (or boiling broth) in the morning and return to cooked grains after work (perfect for a salad, side dish, or stir-fry).

Enjoy! You’ll be jumping and leaping for joy with all of your added energy!

Camilla Saulsbury is a wife, mom, bestselling cookbook author, blogger, recipe developer, fitness expert and endurance athlete. Her culinary focus is translating food and flavor trends into fast, fresh, whole foods-based recipes that deliver deliciousness and energy in equal measure. Visit PowerHungry.com to read more from Camilla. 

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Scottish Haggis Serving For A Burns Night Dinner Against A Royal Stuart Tartan

Meatless Mondays: Vegan Haggis

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

In honor of this weekend’s Golden Spurtle World Porridge Championship, we’re having a little Scottish fun around here. A customer from across the pond shared this recipe with us and we’ve been saving it for a special occasion. I’m not sure if there is a dish that is less vegetarian-friendly than haggis (well, maybe turducken). While haggis certainly has its devotees, most people (even the meat eaters) in the States are not that interested in what the Scots call a delicacy. This vegan version takes some of the wonderful flavors used in haggis to create a savory dish perfect for any fall gathering. This would be a pretty fun dish to serve at Thanksgiving. Be forewarned, we have not actually made this dish, but are sharing it because it is fun. If you’re not sure about this, check out another version from Bonzai Aphrodite.

We wish Paula Todora, our reigning Spar for the Spurtle champion, the best of luck as she competes on Saturday on the world stage. Check out her winning Steel Your Heart Away Eggrolls here

Vegan Haggis

Vegan Haggis
Contributed by Gill Newstead

[Note: this recipe is in metric units, use a kitchen scale to measure your ingredients.]

  • 3 oz Rolled Oats
  • 4 oz Steel Cut Oats
  • 4 oz mixed Chopped Nuts
  • 3 oz Margarine
  • 14 oz mixed Vegetables (carrot, onion, turnip, mushroom)
  • 400 gram can Beans (black, butter, haricot are good, drained)
  • 4 oz Vegetarian Suet*
  • 3 tsp Yeast Extract
  • 1 glug (or more) Whisky
  • 2 tsp freshly ground Black Pepper
  • Juice 1/2 Lemon (or 1 Lime)
  • 3 tsp of dried mixed Herbs
  • Soy Sauce to taste

Preheat oven to 350°F. Melt half the margarine in large saucepan. Add oats, oatmeal and nuts and cook for 3 minutes or so until toasty. Put in bowl. Chop carrot, mushrooms, turnip, onion and kidney beans finely in a food processor. Melt rest of margarine, add chopped veg, and cook for another 5 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes. Check for seasoning and adjust with soy sauce. Pack mixture into 1lb loaf tin. Cook, covered for about an hour.

Serve sliced with neeps (turnips), tatties (potatoes), vegetarian gravy etc… and more whisky…

*I don’t even know where you find vegetarian suet, but Amazon has it! You can also replace vegetarian suet with vegetable shortening.

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Power Hungry: Get Up and Goji Bars {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

I love when the universe comes together at just the precise moment and allows something to work out beautifully. That happened recently to me with Camilla Saulsbury. I met Camilla, who writes the blog Power Hungry, at BlogHer Food last June. She was very excited about her new book, Power Hungry: The Ultimate Energy Bar Cookbook. We talked for a bit and I became excited about her book, too. Plus, I managed to convince her to enter Spar for the Spurtle and she did. Not only did she enter, she was selected to be a finalist with her recipe for Caledonian Dolmades (which we’ll be sharing very soon). While she was here, she kindly gave me a copy of her new book. One thing lead to another and here I am to share a recipe and give away three copies of the book just in time for October Unprocessed. How perfect is that?

Power Hungry

You guys, this book is awesome. It is brimming with recipes for making your own wholesome energy bars with unprocessed ingredients. A few recipes incorporate protein powder, which, if you’re following October Unprocessed, can just be skipped for the month. Unlike store-bought energy bars, each bar, ball and cookie uses wholesome ingredients like whole grain oats, nuts, dried fruit and incorporates power foods like goji berries, chia seed, quinoa and flax while leaving out all that extra junk. Camilla is a phD-toting fitness trainer, endurance athlete and mom who knows all about how to fuel up for your next run, race or ride. These bars are perfect for tossing in your backpack for your next hike or packing in your child’s lunch.

With over 150 variations on granola bars, power bars, and gels- yep, even gels- Power Hungry is just the book to inspire you to make some great DIY choices about your snacks. I’m keeping a list of the recipes I’m trying soon- Quinoa Chia Apricot Bars, Greek Yogurt Muesli Bars, Green Tea and Ginger Bars, Dark Chocolate Peanut Butter Protein Bars… I won’t list off the ENTIRE book here, but you get my drift. There are a lot of really amazing sounding recipes. Power Hungry also gives you good background information about the ingredients in the bars and has a whole section of recipes for recreating your favorite packaged bars.

SparFinalists

Camilla Saulsbury (L) with fellow Spar for the Spurtle finalists, Carl Youngmann and Paula Todora

Camilla has offered us three copies of Power Hungry to give away. With each book, we will include a package of chia seeds, flaxseed meal and hemp seeds so you’re ready to rock and roll when you receive the book. Follow the directions below to enter. If you have any issues getting the app to work, please contact me in the comments and we’ll figure it out. Contest ends 10/4 at 12:01 am PST and is open to US and Canadian residents only.

Get Up and Goji Bars

GET UP AND GOJI BARS

From POWER HUNGRY by Camilla V. Saulsbury

Those who know and love me will tell you I am very frugal (except they would likely select a less flattering adjective). I prefer to say that I am careful with my spending, especially when it comes to food shopping. I tell you this because I am not the person at the health food store throwing every new superfood into my hand-basket with nary a thought of price; rather, I’m the woman making a beeline to the bulk goods and comparing the price per ounce on every item. So when I do recommend a particular superfood-splurge, it’s because I think it’s truly worth it. Case in point, goji berries. Goji berries are bright orange-red berries that come from a shrub that’s native to China and they have a unique taste akin to dried cherries and cranberries. A lot of nutrition gets packed into a single berry, including powerful antioxidants, 18 different amino acids, and up to 21 trace minerals, including zinc, iron, copper, and calcium.

MAKES 16 BARS 

  • 1 cup packed pitted, soft Dates
  • 1 cup Warm Water
  • 1/3 cup natural, unsweetened raw Nut or Seed Butter (e.g., peanut, cashew, or sunflower)
  • 1/2 teaspoon ground Cardamom
  • 1 2/3 cups Old-Fashioned or Quick-Cooking Rolled Oats
  • 2/3 cup dried Goji Berries, dried Cherries, or dried Cranberries, finely chopped
  • 1/2 cup raw Cashews, chopped
  • 1/2 cup unsweetened Flake or Shredded Coconut
  • 1/3 cup Chia Seeds or Poppy Seeds
  • 2 Tbsp Flaxseed Meal

1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.

2. Combine the dates and warm water in a small bowl. Let stand for 5 to 10 minutes until fruit is soft (time will vary according to the dryness of the dates). Drain and pat dry with paper towels.

3. Place the dates, nut or seed butter, and cardamom in a food processor and process until the mixture forms a thick paste; transfer to a large mixing bowl.

4. To the date mixture, add the oats, goji berries, cashews, coconut, chia seeds, and flaxseed meal; stir until well mixed (mixture will be very stiff).

5. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Refrigerate for at least 1 hour.

6. Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 16 bars.

BAR TIPS

—Use raw, dehydrated coconut if following a strictly raw diet; if not, feel free to use regular unsweetened flake or shredded coconut and any variety—including roasted— of natural, unsweetened nut or seed butter.

—Cardamom adds an exotic flavor to these bars, but you can skip it if it’s not already in your pantry. Consider adding an equal amount of ground ginger in its place.

BAR KEEPING

Tightly wrap the bars individually in plastic wrap. ROOM TEMP: 2 days REFRIGERATOR: 1 week FREEZER: 3 months in airtight container; thaw 1 hour.

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Spar for the Spurtle Winner Paula Todora!

by Cassidy Stockton in Featured Articles, Golden Spurtle, Recipes

Paula Todora: Spar for the Spurtle Winner

We are thrilled to announce Paula Todora as our Spar for the Winner! Paula wowed the judges with her Steel Your Heart Away Eggrolls. Her eggrolls are filled with steel cut oats, apples, walnuts, raisins and apple pie spices, then rolled in a wrapper and deep fried to crispy golden deliciousness. These would make a wonderful appetizer or dessert. You could also eat them for a very decadent breakfast. Congratulations Paula!

Steel Your Heart Away Eggrolls

Steel Your Heart Away Eggrolls

  • 1 ½ quarts Peanut Oil
  • 1 cup Bob’s Red Mill Steel Cut Oats
  • 1 cup Unsweetened Coconut Milk
  • ¾ cup Water
  • 2 large Granny Smith Apples
  • Juice of 1 Lemon
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cloves
  • 3/4 cup Light Brown Sugar, packed
  • 2 Tbsp Pure Maple Syrup
  • ¼  tsp Sea Salt
  • 1/2 cup coarsely chopped Walnuts
  • 1/2 cup Golden Raisins
  • 12 Eggroll Wrappers
  • ¼ cup Powdered Sugar

Soak oats in coconut milk and water in refrigerator overnight.  Heat peanut oil in wok or large pot to 350 degrees, using a thermometer.  Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.

In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup.  Bring to a boil, stirring, add salt and reduce heat to medium.  Cook 10 minutes, uncovered,  stirring occasionally.

Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally.  When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.

With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides.  Pull up bottom corner and snuggly cover filling.  Bring each side corner over, and pat edges of remaining top corner with water.  Roll to seal, making sure the end is tucked under.  Repeat for remaining egg rolls.

Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy.  Drain well on paper towels.  Repeat with remaining egg rolls.  When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar.  Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired.  Makes 12

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Spar for the Spurtle Cook-off Tomorrow!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Don’t forget to come on out for the Third Annual Spar for the Spurtle Cook-off tomorrow. 

What: Watch our three Spar for the Spurtle finalists battle it out in our very own kitchen ‘stadium’ to see who will represent Bob’s Red Mill in the Golden Spurtle World Porridge Championship in Scotland this October

When: August 16th, 2013 from 2 pm to 3 pm

Where: Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222

Reasons why you should come: 

  1. It’s better than sitting behind your desk.
  2. It’s certainly more fun than watching soap operas.
  3. It’s free.
  4. It’s something entertaining that you can do with your kids.
  5. There will be a bagpiper and a banjo player.
  6. Bob will be there and he loves meeting people.
  7. You might get to taste some of the dishes.
  8. You can stock up on Bob’s Red Mill ingredients from our bulk bins while you’re here.
  9. We have A/C.
  10. How many times in your life can you say that you watched someone use a spurtle? I thought so. One more item checked off your bucket list.
  11. It makes a great story.

Some come on out tomorrow and enjoy the festivities!
SpurtleCollage3

 

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Win it: Spar for the Spurtle + Mad Hungry Giveaway

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

One of our judges for the Spar for the Spurtle cook off is Lucinda Scala Quinn, creative genius behind Mad Hungry. She has written five cookbooks, including two Mad Hungry cookbooks, writes the Mad Hungry blog, hosts Mad Hungry TV and even has a weekly SiriusXM radio show. Lucinda is also the Executive Director of Food and Entertaining for Martha Stewart Living. On top of that, she’s a mom to three boys, a full-time job that never ends, no matter what their age. Lucinda has made it her mission to bring back the family meal, which is something we can really get behind. She’s a busy gal, to say the least. Yet she has somehow found time in her very full life to create her own Mad Hungry spurtle.Lucinda Scala Quinn

The Mad Hungry spurtle is not your average spurtle, either. These spurtles are made from bamboo, which helps keep the microbes at bay, and they have a more evolved shape. These spurtles are not the dowel-like traditional Scottish spurtles, but a perfect marriage between a spurtle and a spatula. Everyone at our office agreed that it would be much easier to taste your oatmeal from one of these beauties. The same rules apply, though—always, ALWAYS stir your oats clockwise. No one needs those pesky bad spirits stirred into their oats.

We are thrilled to be welcoming Lucinda to Bob’s Red Mill for Spar for the Spurtle. To share our excitement with you, we’re teaming up with the Mad Hungry folks to offer you a stellar prize package for five, yep FIVE, lucky winners.

Mad Hungry + Bob's Red Mill GiveawayEach prize pack will contain a copy of Lucinda’s cookbooks- Mad Hungry: Feeding Men and Boys and Mad Hungry Cravings, a Mad Hungry spurtle and a package of our favorite oats—two packages of Steel Cut Oats, a package of Scottish Oatmeal and a package of Old Fashioned Rolled Oats. (We will be more than happy to accommodate gluten free winners with gluten free oats.) To enter, follow the prompts below (be sure to check out the required comment question under “Leave a Blog Post Comment”). We’ll pick five winners at random from all who enter by 12:01 am on August 16th, 2013. Contest is limited to US and Canada residents 18 and over (official rules in the app below).

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Spar for the Spurtle Cook-off

by Cassidy Stockton in Featured Articles, Golden Spurtle

It’s that time again! Time to watch our three Spar for the Spurtle finalists battle it out for our celebrity judges to see who will win the all-expenses paid trip to Scotland in October to compete in the Golden Spurtle World Porridge Championships. Come join the fun at the Bob’s Red Mill Whole Grain Store on August 16th, starting at 2 pm and enjoy some good, old-fashioned [free] hoopla!

Our celebrity judges include:

KimSunee

Kim Suneé, author of Trail of Crumbs

ChefPaley
Chef Vitaly Paley of Paley’s Place and Imperial

LucindaScalaQuinn
Lucinda Scala Quinn, Executive Editor of Food and Entertaining for Martha Stewart Living and Mad Hungry.

We’ll have a bag piper and a very special guest, Peter McKee who will perform The Spurtle Song.

Look, I even planned the day for you. At 10:00 am, come out to Bob’s Red Mill World Headquarters for a tour with our stellar tour guides Christie and Valerie. Then, head over to the Bob’s Red Mill Whole Grain Store for lunch on our patio and enjoy the festivities that begin at 2 pm.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
map & directions

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Announcing the Third Annual Spar for the Spurtle Finalists

by Cassidy Stockton in Featured Articles, Golden Spurtle

Our team of illustrious judges had their work cut out for them this again this year. With over 80 entries in Spar for the Spurtle, narrowing it down to just three finalists meant watching a lot of videos! There was a lot of discussion about whether the dish could really be done in 30 minutes and how it would be received in Scotland. With five years of Golden Spurtle competition under their belt, the judges felt confident about what the Scottish judges are looking for in a winning dish. While I was not privy to the internal discussion, I know they had a very hard time narrowing it down to just three winners and could have easily picked ten.

I think the judges chose well with these three winners. Each dish is different and demonstrates a creative use of oats, proving, once again, that oats are not just for breakfast. We’ll be working to get recipes for each video and put them up on our site soon. Without further ado, here are our finalists. Congratulations to the three finalists and our most sincere thanks to everyone who entered!

Camilla Saulsbury with Caledonian Dolmades

Carl Youngmann with Buttered Oats Brittle

Paula Todora with Golden Eggrolls with Steel Cut Oats, Apples, Walnuts and More!

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Winning a Trip to Scotland Has Never Been So Easy

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The clock is ticking and the deadline for entering Spar for the Spurtle is looming! You have until July 22nd, 2013 to submit your video for a chance to win a trip to Scotland. It’s so easy to enter, here’s what you need to do:

  1. Think up what you imagine is the very best dish using oatmeal ever. Need inspiration? Check our our Pinterest board.
  2. Visit SparfortheSpurtle.com to read the rules of entry. Here, I’ll boil it down for you. The video has to be less than 3 minutes long. The recipe has to be cooked and completed in under 30 minutes, using no more than two burners (no oven and no extra appliances). You have to use steel cut oats. That’s about the gist of it.
  3. Shoot a video. It doesn’t have to be fancy and it doesn’t have to use state-of-the-art equipment. You can use your smart phone or any thing that shoots digital video. It just has to be under 3 minutes and give us some idea of your dish.
  4. Submit your entry on the Spar for the Spurtle site.

SparSpurtle_Logotype

See? Easy! Here’s just some of what you could win…

  • A trip to Portland to tour Bob’s Red Mill, meet Bob and compete for a crowd of adoring fans and three celebrity judges
  • An all-expenses paid trip for TWO to Scotland
  • $2500 cash
  • Bragging rights as winner of the American heat for the Golden Spurtle World Porridge Competition

Not to mention that you could end up being the World Porridge Champion. Last year, our Spar for the Spurtle Winner, Laurie Figone won the Specialty category and took home an awesome trophy.

So what have you got to lose?

Still not sure? Check out this year’s competition so far.

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Oatmeal Cinnamon Pancakes2

Guest Post: Oatmeal Cinnamon Pancakes with Applesauce (Gluten & Dairy Free)

by Guest in Featured Articles, Gluten Free, Recipes

Oatmeal Cinnamon Pancakes

With the official start to summer just around the corner, I’m spending this month celebrating one of my favorite warm weather activities, camping!

I’m so happy to be here on Bob’s Red Mill Blog to share the first of two gluten free camping recipes with you. The inspiration for these pancakes came from one of the simplest camping breakfasts I can think of; instant oatmeal and my favorite flavor is apple cinnamon. These pancakes are a version of that basic oatmeal dish, but they are guaranteed to make you so much happier than a bowl of instant oatmeal after your first night of sleeping in the tent.

Oatmeal Cinnamon Pancake Camping

There are lots of different ways to go camping, but by far the most approachable version to get started with is car camping. So I’ve crafted this recipe to be a good fit for that kind of adventure. You can bring all the supplies you think you might need and fill a cooler with ice to keep things like the eggs cool. To make these pancakes here’s a quick checklist of supplies I brought on our recent car camping trip to Spencer Spit State Park on Lopez, Island:

Camp Kitchen Supplies for Pancakes:

  • Spork (or a whisk if you want to be fancy)
  • Medium Bowl
  • 2 cup Measuring Cup
  • Two Burner Propane Stove
  • 8 inch Non-Stick Frying Pan
  • Silicone Spatula

Oatmeal Cinnamon Pancakes with Applesauce

Oatmeal Cinnamon Pancakes Ingredients

Ingredients

Make: Before You Leave

  1. Pulse the rolled oats in a food processor for about 30 seconds until the oats are broken down to about a ¼ of their original size.
  2. In a medium bowl, combine the oats and the rest of the dry ingredients.
  3. Whisk together to combine and store in a zip lock bag or other airtight container.

Make: At Camp

  1. In a medium bowl, whisk together the non-dairy milk, oil, and eggs.
  2. Add the mixture of dry ingredients and stir until combined and smooth.
  3. Heat a tablespoon of coconut oil in a pan on medium heat.
  4. Pour about a ¼ cup of batter in the pan and cook until the edges begin to firm and bubbles pop on the wet side of the pancake, then flip and cook until firm.
  5. Repeat until all of the batter is used up. Adding more coconut oil if the pancakes start to stick to the pan.
  6. Serve with applesauce on top.

Makes about 8-10 medium sized pancakes.

Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures and inspire others to go new places and try new things. You can find additional gluten free recipes and stories about her adventures on her blog, Gluten Free Travelette.

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