Posts tagged gluten free
Adaptogenic Banana Pancakes
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I'm a little bit of a breakfast fanatic. It's my favorite meal of the day and I really don't like to skimp on it. Making a hearty meal every morning has become such a staple of my morning routine and I get kinda grumpy if I haven't given myself enough time to include good food. I almost never crave sweets in the morning, but every so often, I'll get a hankering for pancakes. What I like about these pancakes is the very limited amount of ingredients and lack of refined sugars. Plus it's gluten and dairy free and I also suck at making traditional pancakes, so there's that. 

When I'm cooking or baking, I like to sneak medicinal herbs in where I can. My herb cabinet is directly above the stove so I can have easy access to my plant friends. One of my favorite herbs to add to a meal, is Maca. Maca, or Peruvian Ginseng, is an adaptogenic herb that has a specific affinity for reproductive health and has been known to enhance physical stamina. It is also said to be helpful during menopause and can ease the stress of hot flashes. You can add whatever powdered herb you'd like, but maca has a slightly nutty aroma and taste, which makes it a great companion to food. 

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Ingredients

2 ripe bananas
4 eggs
1 tsp maca powder
1/2 tsp cinnamon
1 tsp almond extract
A pinch of nutmeg

Method

In a medium sized mixing bowl, mash peeled bananas with a fork. Crack eggs into a separate bowl and whisk until blended before adding to the bowl with the mashed bananas. Add maca and spices and mix in with bananas and eggs until smooth. (If you have an electric mixer, it may be useful here.) Heat a greased pan or griddle on medium heat and ladle batter into the pan. Once the edges have become firm, gently lift the pancake to check the underside. If brown, flip the pancake and cook until other side has also browned. Repeat method with remaining batter. Cakes will start to brown quickly after the first few. Serve hot and top with fruit, peanut butter, maple syrup or whatever your little heart desires. 

Serves 2-3

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Irish Cream & Reishi Mushroom Coffee Cordial
Irish Cream & Reishi Mushroom Coffee Cordial

Well la de da, I guess it's already mid March and time for another round of me remembering that I'm of Irish descent (very much so, in fact) and breaking out some basic Irish recipes. I love Irish food. I'm one of those few Americans who are obsessed with a traditional Irish breakfast, my absolute favorite part being the blood sausage. That paired with tomatoes and beans make for the perfect comfort food in my book. The Irish seem to have a knack for comfort and good hearty food; at least from what I understand from the meals that have been popularized here in the States. Dense soda bread, boiled potatoes with corned beef and root vegetables, dark, frothy beer... the Irish have a good sense of foods and libations that are made to satisfy and soothe. 

Bailey's Irish cream was first created in 1973 by two men in Essex. According to their tale, the idea was birthed in minutes and the actual product was mixed up within one hour. It was a daring move, to add cream to the beloved Irish whiskey, but they made it work and it sold - a lot. Its low percentage of alcohol made it the perfect paring for other spirits, therefore creating space for people to purchase more booze to mix with it. Ka-ching, am I right? 

While mulling over what to create for my second annual "oh right, I'm also Irish" recipe, I knew I wanted to do something with liquor and after some research, this was the thing that stood out most to me. I still haven't been to Ireland and none of my immediate family immigrated from there, so my ancestral connection to that side has yet to be fully experienced. But I know it will some day and until then, I'm going to keep on making Irish recipes and learning the folklore. And hell, maybe I'll even try my hand at making my own blood sausage. I'll keep ya updated on that one. 

Traditionally, instant coffee is used when making Irish cream. However, being the herbal cordial nerd that I am, I wanted to try something different and infuse my whiskey before adding the cream and chocolate. This version is less sweet than Bailey's, so feel free to adjust the maple syrup, or add 1/2 a cup of raw sugar to the cordial while infusing. 

The Cordial

1 pint Irish whiskey
3 slices reishi mushroom, chopped
1/4 cup crushed coffee beans
2 cinnamon sticks
 

The Mix

1 cup infused whiskey
2 cups heavy cream
1 tbs cocoa powder
1-2 tbs maple syrup
1 tsp vanilla extract

Method

In a glass jar (I used a wide mouth pint size jar) place the coffee beans and lightly crush with a wooden spoon or muddling tool. Add cinnamon sticks, chopped reishi and cover with whiskey. Cap tightly and infuse for 1-3 weeks. After infusion time, strain the cordial and transfer to a clean jar. ((For this recipe, I honestly forgot to make my cordial a couple weeks in advance, so I infused it over the course of a few nights. It wasn't as strong as I would have liked, but it was still so good!!))

After straining the cordial, place all the cream, cordial and remaining ingredients in blender and mix until smooth. The liquid will be a little frothy, so let it settle for a bit before transferring to a clean bottle or jar. It will keep in the fridge for 1-2 weeks. Serve with coffee or on the rocks. 

 

Irish Cream & Reishi Mushroom Coffee Cordial