How to Make THE BEST Glu-Free Toasted Coconut Pancakes

Posted on Mar 12, 2014 | 0 comments


NOTE: Store bought gluten free flour mixes tend to have a grainy texture. (I used to mitigate this by adding a smashed banana).If you’re wanting pancakes that give you that “pancake-mouthfeel,” keep this multi-purpose gluten free flour blend on hand in the pantry, and rock out when you’re ready. I used the standard pancake ratio for this recipe (2 parts flour, 2 parts liquid, 1 part egg, 1/2 part butter or ghee), and did my best to convert the measurements into cups/etc. Lastly, I use this homemade multi-purpose version. All gluten free flours have a different weight and liquid absorption rate. Thus, when you use a different flour mix, the results might vary. If you’re not using my blend, experiment until you find what works for you.



  • 8 ounces coconut milk (full fat)
  • 2 large eggs
  • 2 ounces butter or ghee (1/2 stick), melted
  • 1 tsp vanilla extract
  • 2 Tbsp coconut oil


  1. Combine dry ingredients in a bowl and whisk until they are thoroughly combined.
  2. Combine wet ingredients in a bowl and whisk until they are thoroughly combined
  3. Pre-heat your skillet over medium to high heat.
  4. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and lump free.**
  5. Add 1 tsp of coconut oil to the griddle, and when it looks shiny, pour your batter onto the skillet or griddle. Sprinkle the wet batter side with the coconut flakes. Flip when tiny bubbles appear on the surface. This will “toast” the coconut on the reverse side.
  6. The pancake is finished when both sides are golden brown in color. About two minutes.
* I use this homemade multi-purpose version. Please note that all gluten free flours have a different weight and liquid absorption rate. Thus, when you use a different flour mix, the results might vary. If you’re not using my blend, experiment until you find what works for you.

**Ruhlman notes that this ratio results in a fairly thick batter. If you want your batter to be thinner, add more milk or water.


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Exact Quantities for Homemade Gluten Free Flour Mix

Posted on Mar 6, 2014 | 0 comments


Making your own gluten free flour blend is essential if you want to be happy with the end results of what you’re making. No one will be able to accuse you of them tasting “grainer” when you mix it yourself. This ratio’ed blend is perfect for quick breads, muffins, pancakes, biscuits, fritters, popovers, and several “all purpose” uses, such as a thickening agent or as a coating for chicken cutlets. A kitchen scale is one of the most essential tools for baking in general; but becomes even more essential when gluten free baking. Different grain and starch flours have different weights and liquid absorption levels. That’s why measuring with a scale will get you closest. But just in case you don’t have one, I put the best approximation in cups below. Enjoy!


  • Brown Rice Flour, 221 grams (approx. 1.5 cups)
  • White Rice Flour, 210 grams (approx 1.5 cups)
  • Tapioca Starch Flour, 292 grams (approx 3 cups)
  • Arrowroot Starch Flour, 315 grams (approx 3 cups)
  • Potato Flour, 3 Tbsp


  1. Add flours to a large mixing bowl. Whisk to combine and store in an airtight container. Will keep up to 6 months or more if stored in the fridge or freezer.
This video demonstrates the very simple process.


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GF Rosemary-Thyme (Sea Salt & Olive Oil) Water Cracker Recipe

Posted on Feb 28, 2014 | 0 comments

This recipe works best when the dough is rolled out really thin. I did not do this correctly in the video. If you use the recipe below, half the dough before rolling it out. This will help with getting the crackers super thin. Additionally, the best flour blend on the market for this recipe is the Bob’s Red Mill Gluten Free All Purpose Flour. NOT the All Purpose “Baking” Flour. For some reason, Bob’s changed the formula on the “baking” flour and the results are not as excellent as the straight All Purpose Flour. (Ordering it online might be the best way to find it!) These crackers will keep for up to a month if stored in an airtight container.


  • 2 cups Gluten Free Bob’s Red Mill All Purpose Flour, plus some for dusting on the rolling board
  • 1/3 cup olive oil, + 1 tsp (for brushing on before baking)
  • 1/2 cup very warm water (you might not need all of it, but best to have it on hand).
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme (dried also works)
  • 1 teaspoon Celtic Sea Salt


  1. Preheat oven to 500 degrees.
  2. Add flour, salt, and herbs to a bowl. Combine with a fork.
  3. Add the dry ingredients to the bowl of a food processor. Pour in the olive oil and pulse.
  4. With the food processor running, adding 1 Tbsp of the very warm water at a time until a dough forms. You know this has happened when the dough gathers in the corner of the bowl and won’t stick to your fingers when you poke it. Watch the video for a visual representation.
  5. Cover your rolling surface with a thick layer of flour. Shape the dough into a ball and cut in half if following the recipe with the measurements above. Shape the dough into a disc and then flatten like you’re making a pizza. Add some flour to your rolling pin before rolling it out.
  6. Roll until it’s uber-uber thin. You want it to be as thin as you can get it without breaking the surface of the dough.
  7. Poke the dough all over with a fork to create air pockets. This will prevent it from puffing up too much in the oven.
  8. Use a cookie cutter to create individual crackers and arrange them on a parchment lined cookie sheet.
  9. Spray (or lightly coat) with olive oil to help the “tanning” process.
  10. Bake for 2 minutes per side, or until golden brown.
  11. Transfer to a cooling rack before trying. Be patient; ain’t nobody wanna burn themselves on a too-hot cracker.
  12. Serve and enjoy!


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Swoon Delish Side Dish: Roasted Carrots + Fennel

Posted on Feb 20, 2014 | 0 comments


  • 3-4 fennel bulbs
  • 1 pund carrots
  • 3 Tbsp olive oil (or fat of  choice)
  • salt + pepper to taste


  1. Preheat your oven to 375 degrees.
  2. Slice fennel and carrots so that they are roughly equal in size. The video demonstrates exactly how.
  3. Add to a mixing bowl with olive oil, salt, pepper, and toss.
  4. Spread out on a baking sheet and roast for anywhere from 8-12 minutes depending on your oven and its power.
  5. Serve on a platter and enjoy!
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Pumpkin Crème Moulée Recipe

Posted on Dec 19, 2013 | 2 comments

Note: This recipe calls for coconut sugar, which is a low glycemic alternative to refined white sugar. This means that it tastes less sweet. I invite those of you who aren’t avoiding white sugar to use that if you have it instead. Likewise, brown sugar will do the trick.


  • 1/2 cup full fat coconut milk
  • 1/2 cup pureed pumpkin
  • two egg yolks
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of cloves or allspice (they’ll work interchangeably)
  • 1 tsp vanilla (optional)
  • 1.5 tsp gelatin (or agar-agar if you’re vegan)
  • 4 Tbsp warm water
  • Dark chocolate for garnish (as little or as much as you like!)

Directions: (Watch this video to see these steps in action)

  1. Add coconut milk and pumpkin puree with vanilla to a saucepan and set over medium heat. Don’t let it boil. If it does, that’s okay. But try to turn it down as soon as you can.
  2. Separate egg yolks. Cream together with sugar, cinnamon, nutmeg, cloves. This means, whisk vigorously until the mixture has a light airy texture.
  3. Dissolve your gelatin in some warm water.
  4. Keeping the heat on medium to low, add the creamed egg and sugar mixture to the coconut milk/pumpkin puree and whisk vigorously, and constantly, for about 5 minutes. Add the dissolved gelatin and mix for another 5 minutes. After this, you can turn off the heat and let the mixture cool until you no longer see steam.
  5. Whisk one final time before adding into either you pre-made Graham Cracker Crust shells, pie crust, or ramekins.
  6. Refrigerate until the mousse  is solid when jiggled.
  7. Garnish with dark chocolate, whipped (coconut) cream, or for your lucky dairy-eating fools, ice cream.
  8. Enjoy!
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DIY Budget (& Time Friendly) Gift: Citrus Salt

Posted on Dec 18, 2013 | 1 comment

Salt! Glorious salt. Today’s video is a DIY budget (and time) friendly gift idea that’s easy enough for Derek Zoolander to make.

I could wax poetic about salt for days. I once said (in this video) that salad represented the infiniteness of the universe itself. It is no wonder that I feel the same way about salt. I caught myself writing those words, and thought, “You said that already. About salad.” In a sweep of synchronicity, check out what a little wikipedia-ing unearthed:

“The word salad literally means “salted”, and comes from the ancient Roman practice of salting leaf vegetables.[17]

Needless to say, I’m obsessed. I’m working on how to build my own salt altars.

little over a year ago, I posted a bonus write-up on citrus salt after making this fantastic Halibut Ceviche. Instead of rewriting the wheel, I’ll just quote myself for all you folks who aren’t click-within-clickers:

“Citrus salt is: a great fancy food gift, easy and cheap to make, and a gourmet-game changer. Use it to add color, texture, flavor, and class to the rim of margarita glass; as a finishing touch on a roasted fennel fish dish or as garnish on sweet baked goods that play with fruit flavors (sweet blackberry scones come to mind). Use it in an herb sauce where you’d usually add lemon rind and salt. The possibilities are limitless.”

For this particular orange citrus salt, it’d be great atop some dark chocolate truffles as an accent note. Add a teensy bit of sugar and use it on cocktails that are excellent at holiday time: like whiskey with sparkling ginger and lemon juice. The flavors of foods that grow together, go together—so let them, and yourself, play.

I know I’ve been inconsistent with posting once a week, but it’s because I’m amidst huge life change(s) (I’m moving!)

Stay tuned though. I’ll be back in the New Year with more recipes, and creative ideas I hope you’ll enjoy. In the meantime, this one minute vid is destined to inspire you for the holidays. Have a happy one at that!

-any quantity salt (my favorites are Maldon & Celtic Sea Salt
-any quantity citrus rind (lemons, limes, Valencia oranges, blood oranges, grapefruit, pomelo etc)

Note: use equal parts of citrus and salt for the best flavor combo.

1. Preheat your oven to its lowest setting.
1. Grate your citrus rind. Avoid the white pithy part.
2. Mix thoroughly with your salt of choice.
4. Dehydrate. Check the salt every fifteen minutes to avoid burning. Mine only took ten minutes! But my oven is a beast.
5. Test dryness by pinching some salt between your fingers. It should be bone dry and crumble easily.

Be sure the fruit is organic since you’ll be using the rinds!



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