Honey Spice Bread

Honey Spice Bread

Honey Spice Bread is a simple, one-bowl cake to make. Once the cake starts to bake your kitchen will be filled with the scent of sweet spices.

We love to bake this in the fall and winter. It makes the perfect alternative to Christmas fruitcake.

This cake freezes well, so be sure to make a double or triple batch!

 

Honey Spice Bread

Ingredients
  

  • 3/4 cup Manuka honey
  • 1/2 cup brown sugar
  • 1 cup water
  • 2 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons allspice
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg

Instructions
 

  • Preheat the oven to 350 F.
  • Prepare a 9 by 5-inch loaf pan by greasing it with butter, vegetable oil or cooking spray.
  • Place the honey, brown sugar and water in a large sized saucepan.
  • Heat over medium high heat for 5 minutes, whisking occasionally, until it comes to a boil.
  • Remove from the heat and stir in half of the flour. Set aside.
  • Next, take a large sized bowl and whisk the eggs well.
  • Add the rest of the flour, along with the baking powder, baking soda, and spices.
  •  Add in the honey mixture and mix with a wooden spoon or rubber spatula until combined.
  • Pour into the loaf pan and smooth down the top.
  • Bake for approximately 45 minutes, until a toothpick inserted into the centre comes out clean. 
  • Place the loaf pan on a baking rack to cool.
  • Pop the cake out of the pan after 10 minutes. 
  • Place back on the rack to cool completely before cutting.
Tried this recipe?Let us know how it was!

Tips and Tricks

How to Successfully Bake Honey Spice Bread

  • Make sure the ingredients are at room temperature before you begin
  • Measure out ingredients using both dry and liquid measuring cups for accuracy
  • Ensure that the pan is properly prepared
  • Set a time to avoid overbaking
  • Allow the cake to cool before cutting

What is Manuka honey?

European honeybees in New Zealand love the Manuka bush that they pollinate, hence the name of the honey. This natural honey is rich and earthy.

According to Healthline this type of honey is packed with health properties and can improve digestion, prevent ulcers, soothe a sore throat, and help fight upper respiratory infections. It can even aid in wound healing!

Can I use a different kind of honey or even a substitute?

Yes, any pure honey will work. As for substitutes try molasses, maple syrup or agave nectar.

Is there a way to make this cake vegan?

Use one of the honey substitutes above.

Next, use an egg substitute.

Make a “flax egg” by using 1 tablespoon milled flaxseed with 3 tablespoons warm water. Or a “chia egg” with 1 tablespoon chia seeds mixed with 2.5 tablespoons warm water.

Alternatively, you can use aquafaba, or the water in a tin of chickpeas. Take three tablespoons of the liquid. Whip it for 1 minutes with an electric mixer, until it bubbles. Then it is ready to use.

Any of the above methods will create one egg, so double this for each Honey Spice Bread loaf that you make.

Can I add dried fruit or nuts to this cake?

Yes! Here are some variations that we enjoy.

Walnut Raisin Honey Spice Bread:

Add ½ cup toasted, chopped walnuts and 1 cup of raisins. Soak the raisins in hot water for 30 minutes before draining. Fold in the walnuts and raisins as the end.

Date Pecan Honey Spice Bread:

Add ½ cup chopped dates and 1/2 cup chopped pecans. Fold in the dates and pecans at the end.

Honey Spice Bread

Order Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend for all your healthy baking needs.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Apple Cinnamon Muffins

 

Apple Cinnamon Muffins scream fall! The smell of apples and cinnamon coming from the kitchen on a Saturday morning will delight the entire family.

Of course these muffins are gluten free and made with our favourite healthy flour blend, Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend.

Flour for Apple Cinnamon Muffins

For a fun outing, why not take the kids to an apple farm, where they can pick their own apples?

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Servings 12 Muffins

Ingredients
  

  • 1 ½ cups apples diced
  • 1/2 cup granulated sugar
  • 2 cups Peetz S.M.A.R.T Blend
  • 1/3 cup light brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 cup almond milk
  • 1/2 cup butter melted
  • 3 large eggs beaten
  • 1 large apple sliced thin

Instructions
 

  • Preheat the oven to 375 F.
  • Line a 12-cup muffin pan with liners.
  • Combine the apple slices and the sugar in a medium bowl. Let rest for 5 minutes.
  • In large bowl combine the Peetz S.M.A.R.T Blend, brown sugar, baking powder and cinnamon.
  • In a medium bowl, whisk together the almond milk, melted butter, and eggs.
  • Pour the liquid ingredients into the dry and stir with a wooden spoon.
  • Distribute the batter evenly between the 12 muffin cups.
  • Give the apple a good push into the top of each muffin. The apples will pop up when baked.
  • Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
Tried this recipe?Let us know how it was!

Which apples are the best apples for baking?

For baking, you will need to find an apple that holds its shape in the oven. Some of the best varieties to look for include:

Granny Smith

Golden Delicious

Pink Lady

Honey Crisp

Cortland

Save apples like MacIntosh for apple sauce.

Read about Canada’s long tradition of apple growing in Canadian Geographic.

 

Apple Cinnamon Muffins

 

Classic Blueberry Muffins

Classic Blueberry Muffins

Classic Blueberry Muffins

Classic Blueberry Muffins are a favourite morning treat, served warm and fresh from the oven.

With Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend, you can enjoy gluten free Classic Blueberry Muffins. These muffins are not only delectable but taste good too. And they are full of healthy fibre.

We don’t mean to be opinionated about the blueberries we use in our Classic Blueberry Muffins. It’s just that we really do prefer wild blueberries!

Classic Blueberry Muffins

Classic Blueberry Muffins

Ingredients
  

  • 2 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 2 tablespoons baking powder
  • 1/4 teaspoon cardamom
  • 1/2 cup butter or Earth Balance Buttery Sticks
  • 1/2 cup granulated sugar
  • 3 eggs beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup almond milk
  • 1 cup blueberries fresh

Instructions
 

  • Preheat the oven to 375 F.
  • Place liners in a 12-cup muffin pan.
  • In a medium bowl, combine the Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend, baking powder and cardamom. Whisk.
  • In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and sugar.
  • Add eggs one at a time and beat.  
  •  Add vanilla and almond milk. Beat for 30 seconds.
  • Remove the bowl from the stand.
  • Add the dry ingredients and stir with a wooden spoon.
  • Fold in the blueberries.
  • Distribute the batter evenly between the 12 muffin cups.
  • Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
Tried this recipe?Let us know how it was!

When is blueberry season in Canada?

Blueberry season runs from July to September. According to Agriculture Canada, blueberries make up 59 per cent off all fruits grown in Canada! And Canada is the second largest producer in the world.

Blueberries come in two types. High bush blueberries are the most common. These are mainly farmed in British Columbia. Lowbush or wild blueberries are grown in abundance in Quebec, and Eastern Canada.

What are the health benefits of blueberries?

Just one cup of blueberries contains:

  • 4 grams of fibre
  • 24 per cent of the RDI of vitamin C
  • 36 per cent of the RDI of vitamin K
  • 25 per cent of the RDI of manganese
  • Blueberries are high in antioxidants.

What are Earth Balance Vegan Buttery Sticks?

This is a butter substitute made with a blend of oils including palm fruit, canola, olive oil, flax, and soybean oils. It is sold in bricks like butter and can be used in the same way.

 More Information About Cardamom

Cardamom has an intense sweet flavour. The plants are part of the ginger family.

Cardamom is used in both savory and sweet dishes. There are two kinds—black and green. The green version can be lightened to make it white. The green variety also known as Elettaria cardamomom, is the kind that is regularly available on grocery store shelves and is used in sweet dishes.

Try buying whole pods of cardamom and grinding them yourself. You will be rewarded with a much more fragrant spice!

First, toast green cardamon pods in a dry skillet over medium high heat.  Second, remove the pods and allow to cool fully. Next, remove the seeds and grind.

Only grind small amounts, because freshly ground cardamon looses its flavour quickly.

What can I use if I don’t have cardamon?

In our Classic Blueberry Muffins recipe, you can replace cardamon with 1/8 teaspoon each of cinnamon and ground ginger. You can also substitute with ¼ teaspoon cinnamon, on its own.

Can I substitute the almond milk?   

Yes. You can use regular milk, coconut milk, rice milk, soy milk or oat milk.

Almost out of Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend? Shop now!

Classic Blueberry Muffins

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas

Vegan Gluten Free Flour Tortillas are also dairy free! We just ran out of room in the title!

Vegan Gluten Free Flour Tortillas

This recipe is an adaptation of our S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas. To create it we took a classic flour tortilla recipe. Then, we replaced the wheat flour with Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend containg Sorghum, Millet, Arrowroot, Brown Rice and Tapioca flours.

Vegan Gluten Free Flour Tortillas

Next, we took the recipe and adapted it further by replacing the milk with coconut milk and the lard with all vegetable shortening.

Fresh tortillas are so much more delicious than store bought. Happy Baking!

S.M.A.R.T Blend Flour Tortillas

Vegan Gluten Free Flour Tortillas

Ingredients
  

  • 3 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups coconut milk full fat, in a can
  • 1/3 cup vegetable shortening, cut into small pieces

Instructions
 

  • In a large bowl, whisk together Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend, with baking powder and salt.  
  • Place the milk in a small saucepan. Heat until bubbles form at the edges.  
  • Stir in vegetable shortening and mix. Remove from stovetop and let cool.    
  • Pour into flour mix. Stir until the dough begins to come together.    
  • Sprinkle a little bit of Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend on the counter.
  • Place dough on top and knead until smooth, about 3-5 minutes.
  • Then, divide the dough into 16 pieces.
  • Roll each piece into a ball.  
  • Place balls on a parchment lined baking sheet and cover with plastic.  
  • Roll each piece of dough into a round about 7 inches in diameter.
  • Heat a medium cast-iron skillet or grill over medium high heat.
  • Add flour tortilla and cook until air bubbles form.
  • To release the steam, pick the air bubbles with a fork.
  • Cook the other side.
  • Set flour tortilla aside to cool.
  • Repeat with the other dough balls.
Tried this recipe?Let us know how it was!

Can I freeze these tortillas?

Yes, this recipe for tortillas freezes very well. Here is how to do it.

First, place each tortilla between layers of parchment paper. Then, stack one on top of another. Next, place the whole stack in an airtight freezer bag.

How long will flour tortillas last in the freezer?

Up to six months.

How do I thaw tortillas?

Remove as many as you need from the freezer. The parchment paper ensures that you only need to peel of the number of flour tortillas that you need.

Place the tortilla in the fridge until thawed.

Do you have a gluten free flour tortilla recipe that is more authentic?

Yes, we have our S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas recipe. Here we have kept the same authentic ingredients that they use in Mexico, but replaced the wheat flour with our unique blend.

Vegan Gluten Free Flour Tortillas

S.M.A.R.T. (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas takes a classic flour tortilla recipe and replaces wheat flour with gluten free grains.

S.M.A.R.T Blend Flour Tortillas

 

Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend contains a list of healthy grains  including:

S for Sorghum a healthy ancient cereal grain.

M  for Millet a  high protein milled grain

A for Arrowroot an easily digestible flour used as a thickening agent.

R for Rice. The brown nutrition packed kind!

T for Tapioca flour made from the Brazilian cassava root.

S.M.A.R.T Blend Flour Tortillas

This recipe makes a smaller 7 inch flour tortilla, so it is easier to roll out. Let’s start making some tortillas!

S.M.A.R.T Blend Flour Tortillas

Ingredients
  

  • 3 cups Peetz S.M.A.R.T Blend
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 1/3 cup lard cut into small piece

Instructions
 

  • In a large bowl, whisk together Peetz S.M.A.R.T Blend, with baking powder and salt.  
  • Place the milk in a small saucepan. Heat until bubbles form at the edges.    
  • Stir in vegetable shortening and mix. Remove from stovetop and let cool.
  • Pour into flour mix. Stir until the dough begins to come together.
  • Sprinkle a little bit of Peetz S.M.A.R.T Blend on the counter.
  • Place dough on top and knead until smooth, about 3-5 minutes.
  • Then, divide the dough into 16 pieces.     
  • Roll each piece into a ball.   
  • Place balls on a parchment lined baking sheet and cover with plastic.
  • Roll each piece of dough into a round about 7 inches in diameter.
  • Heat a medium cast-iron skillet or grill over medium high heat.
  • Add flour tortilla and cook until air bubbles form.
  • To release the steam, pick the air bubbles with a fork.
  • Cook the other side.
  • Set flour tortilla aside to cool.
  • Repeat with the other dough balls.
Tried this recipe?Let us know how it was!

Can I freeze these tortillas?

Yes, you can! Here is how.

Place each tortilla between parchment paper and layer them on top of one another. Then, place the stack in an airtight freezer bag. This freezing method allows for removing and using only the amount you need each time.

How long will flour tortillas last in the freezer?

Up to six months.

How do I thaw tortillas?

When you are ready to use the flour tortillas, take out as many as you need and place them in the refrigerator.  Once thawed use them in any recipe you like.  Or eat them as your bread side dish.

Can I make these tortillas vegan?

Yes. Try our Vegan Gluten Free Flour Tortillas recipe.

How about dairy free?

Our Vegan Gluten Free Flour Tortillas recipe is also dairy free. We just ran out of room in the title!

S.M.A.R.T Blend Flour Tortillas

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes also contain no added sugar. The natural sweetness in the bananas really shines through in this recipe.

We added a hint of cinnamon. It’s a banana bread in a pancake! With or without real Canadian maple syrup, the whole family will enjoy these pancakes.

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Servings 4

Equipment

  • 2 medium stainless steel bowls
  • stainless steel whisk
  • 1 large stainless steel bowl
  • potato masher
  • wooden spoon
  • pancake griddle
  • stainless steel spatula

Ingredients
  

  • 1 1/3 cups Peetz S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 4 bananas ripe and medium in size
  • 6 eggs large
  • oil for the pan such as sunflower oil, canola oil or any cooking oil with subtle flavour

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda and cinnamon.
  • In a large bowl mash the bananas with a fork or potato masher.
  • In a medium bowl, whisk together the eggs.
  • Add the eggs to the mashed bananas. Whisk until smooth.
  • Pour the dry ingredients over the bananas.
  • Mix with a wooden spoon until well combined.
  • Heat a griddle over medium high heat.
  • Add cooking oil of your choice. Allow it to sizzle.
  • Drop Gluten Free Banana Pancake batter on the griddle using a 1/4 cup measuring cup.
  • Cook until bubbles appear on the top.
  • Flip with a stainless steel spatula.
  • Cook until light and fluffy.
  • Serve with real Canadian maple syrup, if desired
Tried this recipe?Let us know how it was!

 

Chef Tips and Tricks

Why are these Gluten Free Banana Pancakes so light and fluffy? 

Thanks for asking! In order to keep these pancakes light, we have added extra baking powder and eggs. Peetz S.M.A.R.T blend is made with high fibre ingredients, that absorb a lot of moisture. The eggs help add more liquid and protein. The baking powder lifts the structure of the pancakes.

How do I make sure pancakes are cooked in the middle?

Heat the griddle or pan to medium-high heat and have the oil sizzling. Then, add the pancake batter. If the  heat is too high the pancakes will cook on the outside, before the inside.

Wait until the pancakes start to bubble , about 6 minutes. Then, flip and cook for another 2 minutes.

Keeping the pancakes all the same size, by dropping with a 1/4 cup measuring cup, ensure an even cooking time.

Is there something I can add to Gluten Free Banana Pancakes to change up the flavour?

Yes! We like whole pecans or walnuts, to add some bite and protein. One quarter cup to a half cup will do. Leave the nuts whole for best results.

You can also add some chocolate chips, instead of nuts, in equal amounts.

What is Peetz S.M.A.R.T Blend made from?

S.M.A.R.T stands for Sorghum, Millet, Arrowroot, brown Rice and Tapioca.

Where can I buy it?

We now have an online store.

You can purchase Peetz S.M.A.R.T Blend in 1 kilo, 2 kilo, 3 kilo or 10 kilo bags.

Shop now!

Gluten Free Banana Pancakes

 

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins are delicious! Made with two ingredients that are indigenous to Canada—maple syrup and blueberries—these muffins will soon be on your weekly breakfast menu.

We love these muffins packed for a winter hike, snowshoeing or cross-country skiing adventure.

With our new online store you can have Peetz S.M.A.R.T Blend shipped directly to your door! Shop now!

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins

Servings 12 muffins

Ingredients
  

  • 1 3/4 cups Peetz S.M.A.R.T Blend
  • 1/3 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 eggs large
  • 1 egg yolk large
  • 1/3 cup coconut oil melted
  • 3/4 cup almond milk unsweetened
  • 1/2 cup real Canadian maple syrup
  • 1 teaspoon pure vanilla extract
  • 3 small bananas very ripe
  • 1 cup dried blueberries

Instructions
 

  • Preheat the oven to 350 F.
  • Prepare a 12-cup muffin tin with liners.
  • In a large bowl, whisk together the Peetz S.M.A.R.T Blend, oatmeal, baking soda and cinnamon.
  • In another large bowl, whisk together 2 eggs and 1 egg yolk.
  • Then, whisk the coconut oil, almond milk, and maple syrup and vanilla.
  • In a small bowl, mash the bananas well, using a fork or potato masher.
  • Add the bananas to the wet ingredients and stir well.
  • Next, add the wet ingredient to the dry and stir just until everything is incorporated
  • Fold in dried blueberries using a rubber spatula.
  • Scoop the batter for Blueberry Oatmeal Banana Muffins into the muffin cups. 
  • Bake in the oven for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.
  • Immediately unmold onto a wire baking rack.
  • Let cool for 5 minutes.
  • Eat plain or serve with butter or jam.
Tried this recipe?Let us know how it was!

Tips and Tricks for Baking Muffins

How to Bake Perfect Muffins

A. Leavening

Muffins rely on a good leavening to help them rise. Unlike cupcakes, muffins are not beaten to incorporate air.

Make sure the baking soda you use is fresh. Here’s an easy test! Add 1 teaspoon to 1/4 cup vinegar. It should sizzle and foam up. This ensures the ingredients are active.

B. Keep Dry and Wet Ingredients in Separate Bowls

Do not mix together until everything is ready. Then, make a well in the centre of the dry ingredients.  From there, pour in the wet. This ensures even distribution of the wet ingredients into the dry.

C. Fold in Blueberries at the End

You don’t want to over mix muffins. Gently fold blueberries in at the end.

Can I use fresh blueberries in the Blueberry Oatmeal Banana Muffins?

Yes! We suggest waiting until small wild blueberries are in season. Not only will it give you a better final product, but it will taste better to.

Can I use frozen blueberries?

Unfortunately no. Frozen berries will clump up the batter and turn the batter purple.

Baking for the entire family? Or maybe you just love to bake? Our Peetz S.M.A.R.T Blend healthy alternative flours is available in 10 kilogram bags, with FREE shipping across Canada.

You may also enjoy our recipe for Gluten Free Pancakes.

 

Blueberry Oatmeal Banana Muffins

Chocolate Belgian Waffles

Chocolate Belgian Waffles

Chocolate Belgian Waffles

Chocolate Belgian waffles are even more decadent then our original, and oh so classic, Homemade Belgian Waffles. Sweet brunch dreams, for a plate of these scrumptious treats begin for us, every Friday night.

Our Chocolate Belgium Waffles are divine and are made with our Peetz S.M.A.R.T.  Blend. This means they are entirely gluten free! Serve with Canadian maple syrup, fresh berries. Turn this into a dessert by adding ice cream on top.

Did you know?

And here is a little bit of trivia for you! Did you know Belgian waffles made their North American debut during the 1962 World’s Fair, in Seattle, Washington?

Chocolate Belgian Waffles

Chocolate Belgian Waffles

Servings 4 Wafffles

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T. Blend
  • 1/4 cup. plus 1 tablespoon Dutch processed cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 2 teaspoons honey

Instructions
 

  •  In a large bowl, whisk together the flour, coco powder, baking powder, and salt.
  • In another large bowl whisk together the eggs.
  • Add milk, vegetable oil and honey. Whisk again.
  •  Pour wet ingredients into the dry.
  • Mix until smooth.
  • Bake in a waffle iron according to manufacturers directions.
Tried this recipe?Let us know how it was!

Can I freeze leftover waffles?

Yes! So save time in the kitchen and premake breakfast with a double batch of the batter

  1. Let the waffles cool to room temperature.
  2.  Set on a parchment paper lined tray in a single layer.
  3. Place in the freezer for 1 hour.
  4. Remove from freezer.
  5. Place  in Ziploc freezer bags.
  6. Write the date on each package.
  7. Then, be sure to eat within  3 months.

How do I reheat the Homemade Belgium Waffles?

If you are reheating a small batch, just pop them in the toaster.

For a crowd, preheat oven to 350 F. Place waffles on a parchment paper lined tray. Bake in oven until warmed throughout.

Looking for more brunch ideas? You may also enjoy…

Gluten Free Pancakes

Chocolate Belgian Waffles

Gluten Free Pancakes

Gluten Free Pancakes

Gluten Free Pancakes

Gluten Free Pancakes are made with Peetz S.M.A.R.T. Blend. This flour is a healthy alternative to many gluten free flours on the market.

Peetz S.M.A.R.T Blend was designed by our founder and holistic nutritionist, Peter de Hoog.

Our Gluten Free Pancakes bake up light and fluffy because this is just the way you like them!

Gluten Free Pancakes

Gluten Free Pancakes

Servings 12 small pancakes

Ingredients
  

  • 1 cup Peetz S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cup milk
  • 2 large eggs
  • 3 tablespoon butter melted and cooled slightly
  • vegetable oil or other cooking oil for the pan as needed
  • real Canadian maple syrup for the pancakes warmed
  • fresh berries for garnish optional

Instructions
 

  • In a large bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
  • In a medium bowl, crack the eggs and whisk together.
  • Pour in the milk and melted butter. Whisk again.
  • Pour liquid ingredients into the dry.
  • Stir until just combined.
  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • Scoop the batter onto the griddle, using 1/4 cup for each pancake.
  • Cook until golden brown on both sides and serve hot.
  • Drizzle with real Canadian maple syrup and fresh berries if desired.
Tried this recipe?Let us know how it was!

Keep Reading for More Information and Tricks Below:

What is in Peetz S.M.A.R.T. Blend?

Our flour is a unique blend of healthy ingredients. Let’s give a shout out!

Gluten Free Pancakes

S stands for Sorghum a healthy ancient cereal grain.

M is for Millet a tiny, milled grain that is high in protein.

A is for Arrowroot an easily digestible flour used as a thickening agent.

R stands for Rice. The brown nutrition packed kind!

T is for Tapioca a flour made from the Brazilian cassava root.

How can I tell when it is time to flip the pancakes over?

The pancake will develop tiny bubbles along the edges. When this happens, it is an indicator that it is time to flip the pancake over.

Why do you suggest that I use a ¼ cup measuring cup for scooping the pancakes into the pan?

Using a ¼ cup measuring cup, ensure these Gluten Free Pancakes bake evenly and at the same time.

Chef quality pancakes that are all one size! Perfect for brunch and photo ops!

Can I add ingredients to the Gluten Free Pancakes to change up the flavour?

Yes! Try adding 1 cup of mini chocolate chips to the dry ingredients. Or sprinkle wild blueberries on top of each pancake, after first placing in the pan.

Why do you suggest Canadian maple syrup?

We are Canadian and our company is Canadian. So, we are singing the praises of the good things in Canada!

Looking for other weekend breakfast and brunch recipes?

You may also like:

Chocolate Belgian Waffles

Gluten Free Pancakes

Orange Almond Scones

Orange Almond Scones

Orange Almond Scones

Orange Almond Scones are full of protein with the addition of Peetz S.M.A.R.T Blend combined with ground almonds.

These scones are so easy to make. Leave your cookie cutters in the cupboard! Just, roll dough into a round. Flatten slightly. Then cut into eight pieces, just like you would a pie. In fact, it’s as easy as pie!

Once baked, these scones pull apart into perfect triangles. Delicious goodness in every bite!

Be sure to read our Baking Tip below.

Orange Almond Scones

Orange Almond Scones

Servings 8 Large Scones

Ingredients
  

  • 1/2 cup almonds blanched and toasted
  • 1/2 cup Peetz S.M.A.R.T Blend
  • 1 tablespoon arrowroot
  • 1 teaspoon baking powder
  • 2 egg large
  • 1 tablespoon coconut oil melted
  • 1/4 cup orange juice    freshly squeezed
  • 2 tablespoons zest, chopped fine chopped fine

Instructions
 

  • Preheat the oven to 350 F.
  • Line the bottom of an 8-inch round cake pan with parchment paper
  • Place the almonds in the bowl of a food processor and pulse until a fine flour forms.
  • Pour ground almonds into a large bowl.
  • Add arrowroot and baking powder. Whisk to combine.
  • In a small bowl, whisk together the egg, coconut oil, orange juice and zest.
  • Add the liquid ingredients into the dry.
  • Mix until well combined.
  • Place scones dough in the cake pan lined with a round of parchment paper.
  • Flatten and shape into a round approximately the size of the pan.
Tried this recipe?Let us know how it was!

Peetz S.M.A.R.T Blend Baking Tips for Orange Almond Scones

Can I buy almond flour in store?

Yes, but it will be more expensive and not nearly as fresh as making your own.

How do I blanch almonds?

You can buy blanched almonds, or almonds without the skin at the grocery or specialty store.

To blanch almonds, bring a pot of water to a boil. Then, add the almonds and let boil for 1 minute. Remove the pot from the stovetop and strain almonds.

Rinse the almonds in cold water. Then, place in a tea towel and rub almonds to completely remove the skin.

How do I roast almonds?

Almond can be roasted in the oven or toasted on the stovetop,

To roast almonds in the oven, preheat to 375 F. Line a baking sheet with parchment paper. Place almonds on top. Roast in the oven for 8 to 12 minutes, stirring every few minutes to prevent burning.

To toast almonds on the stovetop, heat a saucepan over medium high heat. Add almond and stir until the almonds release their nutty aroma. Then, remove from the heat and place in a bowl.

So, is it necessary to roast the almonds in the recipe?

Not at all! But, it does intensify the flavour of the almonds.

Is almond meal different?

Yes, almond meal is made from almonds with the skin on. The almonds are then ground resulting in a coarser textured product. You can use almond meal both store bought or homemade, if you want a bit more bite to your scones.

You may also like Homemade Belgium Waffles.

Orange Almond Scones