A lot of time and energy goes into what we put into our bodies in this house. Each of us have sensitivities that are crucial to our health and well being. I was born with Celiac, unable to digest gluten and my tummy is intolerant to most fish except shell fish. Boho Boy has an intolerance to gluten, dairy, soy, peanuts, almonds, sunflower seeds, safflower oil and citric acid (those last two ingredients are in everything!). Cedar seems to feel more calm and clear on a grain free/gluten free, corn free, peanut free, high protein, low carb diet.
Because of our various needs, not one “diet” out there works for our family, which is okay with us because we are used to not fitting into a box. We love to eat and we love eating for pleasure too. So you can imagine the creativity that needs to go into our meals. Oh my!
With much trial and error, we have learned we all feel better juicing our own fruit and veggie juices, eating more raw, mostly vegetarian, meat/fish just a few times a week and light on brown rice breads/pastas. It has taken us years to fully grasp what works for each of our very individual bodies and create a food lifestyle that is in harmony for all of us. Because we all know that making three different meals is just not super fun, no matter how much you love cooking! I just now feel like I have a grasp on this and am more aware of what to look for as far as recipes and substitutes.
Today I found this recipe over at The Detoxinista, a blog I discovered while doing a search for grain free goodies. She’s brilliant and has some really lovely recipes on her site. I wanted to share this one with you because they truly do taste like pancakes and I am looking forward to trying different flavors with them.
My pumpkin-lovin’ boys were in heaven and wanted seconds and thirds. I had to substitute almond butter for Boho Boy’s homemade cashew butter because of his allergy to almonds but they turned out perfect.
Boho Boy’s Cashew Butter
- 1 cup cashews
- 1/4 cup maple syrup
- 1 teaspoon salt
- 2 tablespoon oil (we use grapeseed or walnut)
- Dash of vanilla extract
- Blend it like mad. Add some water/oil or maple syrup to achieve desired creaminess…and to help the blender along as it stops.
- ½ cup almond or cashew butter
- ½ cup pumpkin puree
- 2 whole eggs
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 teaspoon honey
- Preheat your oven to 350F, and line a baking sheet with parchment paper.
- In a medium bowl, combine all of the ingredients and mix until a smooth batter forms.
- Use a ¼ cup to scoop the batter on the parchment-lined baking sheet
- Bake for 10-12 minutes, until the pancakes are fluffy and golden.
- Serve warm, with pure maple syrup or whatever you desire
Yum Yummity Yum Yum.