1 1/2 c Blue or yellow cornmeal 1/2 c Whole wheat or kamut flour 1 tb Nonaluminum baking powder 1/2 ts Sea salt 2/3 c Pecans (optional)
WET MIX:
1 3/4 milk or water 2 T vegetable oil 1 t pure vanilla extract 1. Grind pecans in a blender or food processor until just finely ground (will turn to nut butter if ground too long). Combine ground pecans with cornmeal, flour, baking powder, and salt. Stir well to blend. Refigerate if not for use right away. 2. In a separate bowl, combine 1 1/2 cups of the milk with vegetable oil and vanilla extract and stir well to blend. 3. Add wet ingredients to dry and stir well to blend until just smooth. Add extra milk if necessary to create a consistency just thin enough to pour from a laddle. 4. Heat a well-oiled skillet or griddle until a drop of water sizzles when dropped on the surface. Ladle batter onto skillet, about a 1/4 cup for each pancake.
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What My Vegan Kids Eat in a Day (plus some tips)
Typical breakfast, lunch, dinner, and snacks for my 6 and 3 year old vegan kiddos.
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Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced ¼ cup (60 mL) maple syrup 1 tsp (5 mL) vanilla extract ½ cup (115 g) unsalted butter 1 ¼ cups (115 g) regular rolled oats 1/3 cup (50 g) whole wheat flour ½ cup (100 g) packed light brown sugar 1 tsp (5 mL) ground cinnamon pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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