Valentine's Day 2016

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Instead of trying to make a reservation at a nice restaurant for Valentine's Day, Dan and I decided to celebrate with a homemade Valentine's Day Brunch.  After all, brunch is always the best meal of the day!  Below are all of the recipe that I put together to make our meal complete - I even got creative with some heart-shaped breakfast sausages!

Buckwheat-Oat Pancakes V.2
Yield: 8 small pancakes (2 servings)
Gluten free, dairy free, vegan, soy free, egg free

For our brunch, I decided to modify a buckwheat pancake recipe I have made in the past to make it entirely sugar and dairy free. It still resulted in perfectly textured and delicious pancakes - you'd never know they were gluten free! I've really come to the conclusion that buckwheat flour is the best substitute for making gluten free pancakes.  

Ingredients
  • 1/2 cup buckwheat flour - 1/2
  • 1/2 cup gluten free oat flour - If you do not have oat flour, simply grind 1/2 cup of gluten free oats in a food processor or blender
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Sea salt
  • 2 teaspoon maca powder - Optional
  • 2 tablespoon shredded coconut - Optional
  • 1 1/4 cup almond milk - Add more if the batter is too thick
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon coconut oil - Melted
Directions
  1. Preheat a pan or griddle over medium heat.
  2. In a large bowl, whisk together all the dry ingredients (buckwheat flour through shredded coconut).
  3. Add in the remaining ingredients and mix well.
  4. Evenly spread some oil in your preheated pan or griddle and add 1/4 cup of batter for each pancake.
  5. Cook each pancake 2-3 minutes per side. You should be able to tell it is about ready to flip when bubbles start to form in the batter.

Nutrition facts are for 1 serving of 4 small pancakes (*nutrition facts do not include any toppings.


Strawberry-Banana Pancake Puree
Yield: 3 servings
Paleo, gluten free, dairy free, vegan, soy free, egg free

I made this puree because I am currently not eating any added sources of sugar, including honey or maple syrup. It was the perfect level of natural sweetness for me, but if you want something sweeter try adding 1-2 tablespoons of honey or maple syrup. Or just add maple syrup on top when you serve your pancakes!

Ingredients
  • 2 bananas - ripe
  • 5 strawberries
  • 2 tablespoon coconut milk - full-fat
  • 1 teaspoon cinnamon
  • 1/2 teaspoon lemon extract - Can substitute with vanilla extract
Directions
  1. Add all ingredients to a food processor or blender and blend until smooth.
Nutrition facts per serving

Turkey Breakfast Sausage
Gluten free, egg free, soy free, dairy free, Paleo, Whole30

This sausage recipe is from a previous post of mine (3 years ago!), but I did slightly modify the amounts in the spice mixture.  I would recommend using a ground turkey that is at least 10% fat in order to make the sausage patties nice and juicy.  

Ingredients
  • 1 pounds ground turkey
  • 3/4 teaspoon sage
  • 3/4 teaspoon thyme
  • 3/4 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
Directions
  1. Preheat the oven to 350°F.
  2. Mix all ingredients together in a bowl. Use your hands! This will help incorporate all of the spices into the ground turkey.
  3. To make mini sausage patties, form the ground mixture into approximately 8-10 balls and place on an aluminum foil lined baking sheet that has been greased with olive oil. Then, flatten the sausage balls to form your patties.
  4. Place in the oven for 20 minutes, or until no longer pink in the center.
-Brought to you from Erin's Kitchen

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