Simplify

I've really been enjoying this summer. Well, not the oppressive heat. But simply being home with the kids. I fully intended on really digging in to some projects around the house. Or getting my cleaning groove down to a perfect spic and span science. Those things haven't really happened. I just AM this summer.

I wake with the kids, sometimes earlier than I'd like. We get up nice and slow and decide just what would be perfect for breakfast. During school breakfast is typically the standard for quick and nourishing. Summer breakfasts are my favorite. They are slow and even if it's just oatmeal there's always some sort of berries to adorn it. Tea is lingered over while the Little Bird is rubbing his eyes, ready to go back to bed for a quick rest.

I just love these lazy days. I'm marinating myself in wee-ones while I can.

I've even found a way to simplify life for when the winter rush crashes down over me. I've tried the store bought gluten free flour blends and were just never excited about them. They never seemed to replace flour just the way I'd like. But a mix that I could turn to when trying to make some recipes gluten free would really make life a bit quicker in the kitchen.

I've tinkered with some other gluten free friends and liked their version nicely. However sometimes I'm out of one flour or another so I came up with more of a ratio for a lovely gluten free flour mix. I usually use 2 parts flour to 1 part starch. So far my favorite mix is 1 cup sorghum, 1 cup brown rice flour and 1 cup potato starch. But like I said sometimes I've run out of one of these so I've improvised and tested out other mixes. Brown and white rice flour with either potato or tapioca starch or a mix of both. This 2 to 1 ratio of flours to starch seems to be the right mix to replace all purpose flour in a lot of recipes.

Now you'd think that since I came up with a relatively equal all purpose flour replacer that life would be grand and for every cup of regular flour I'd just use my nice little ratio mix. Well I've become attached to my gluten free flours and have embraced the subtle characteristics they bring to foods. They way millet lends a nutty flavor for certain cakes and muffins. I love the way corn flour gets slightly crunchy, and how almond flour makes everything so rich. I just can't help myself from adding these in as well.


I've tested my new mix ratio in different recipes lately and am pleased. But my favorite use of the mix is in pancakes. Or maybe it's just that pancakes are perhaps one my favorite foods out there. I can eat them any time of day. I prefer just a plain jane pancake, but I love that they can take on anything you want to throw at them and they become an entirely different spectacle. Is it wrong to love a pancake this much?

We've just finished another batch this morning and my oldest just confessed to me that he liked the gluten free pancakes better. He's such the critic too, this statement is truly an honor. These are great for those slow easy days. Feel free to throw in some banana, or nuts. Maybe even some fresh picked berries, or those peaches I'm anxiously awaiting.

Easy Morning Pancakes
You could easily use the flour mix for the full 2 cup flour total, but this is my favorite mix for these pancakes so I'm listing them in this recipe.

1 cup flour mix
1/2 cup almond flour
1/2 cup millet flour
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
2 cups buttermilk (I've also been known to use 1 cup yogurt and the rest regular milk)
1/3 cup milk
2 eggs
1/4 cup oil

Mix all dry ingredients in one bowl. Mix wet ingredients in another bowl and then add to dry ingredients. Heat a large skillet over medium low heat. Add about 1/3 cup of batter to pan and wait until bubbles form around edges of pancake (takes about 5 minutes). Cook on other side for around 2 minutes. Serve with butter and desired topping (my favorite is cinnamon sugar).



I hear a Little Bird getting sleepy and the coffee is almost out. I guess this means breakfast is over. Just like summer, all things must end.

Boxed Waffles Becomes Eggplant Parmesan

I used to work next to this wonderful family run Italian restaurant and every once in a while I would treat myself to a meal there. My favorite was eggplant rollatini. It was an appetizer, but it made the perfect lunch. Light wispy sliced eggplant sauteed and gently rolled up with perfectly salty and sweet mozzarella.



While I miss these lunches I certainly don't miss pouring coffee all day. I got an eggplant in my co-op basket this week. Whenever I get an eggplant I can't help but turning it into a near rollatini creation. I needed something the kids would devour as well. We've had quite a few veggie centered dishes and I was on the verge of crossing that protest line. This eggplant had to be good. Enter boxed gluten free waffles.

In my opinion gluten free waffles are only good for one thing - bread crumbs. They are not the most desirable thing when toasted with syrup. But they make awesome bread crumbs. I picked up this little trick from Gluten Free Goddess. Thank you Mrs. Goddess! The kids love this eggplant Parmesan recipe. They were even upset when the leftover's were gone.



This isn't your most authentic eggplant Parmesan, but I love the crunchiness of this. Since you all know my frying phobia, this isn't a fried eggplant Parmesan either. You can use any sauce that you have on hand. I made the sauce earlier in the day, but I'm really liking Muir Glen's Italian Herb sauce lately.

Gluten Free Eggplant Parmesan


1 eggplant peeled and cut into circles 1/4 inch thick
3 gluten free waffles toasted, cooled and torn into large pieces
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon chopped parsley
salt and pepper
2 eggs
1 cup mozzarella or asiago cheese shredded
2 cups marinara sauce
Parmesan for sprinkling on top

Place the peeled and cut eggplant into a strainer. Sprinkle about 1 teaspoon of salt over the slices and let them sit. They will sweat so leave a towel underneath or in the sink. Leave for 1/2 an hour. Place waffle pieces, oregano, garlic powder, parsley and salt and pepper in a food processor. Pulse until it forms nice small crumbs. Preheat oven to 375º. Rinse salt off of the eggplant and pat dry. In a bowl seperate whisk the eggs with some salt, pepper and about a tablespoon on water. Oil a cookie sheet and have nearby. Dip each slice into the egg and let it drip off. Place into the crumbs and press crumbs onto the eggplant. Place on cookie sheet and cook for 12 minutes. Flip over the slices and cook for another 10 minutes. Remove from oven and place enough cheese on each slice to cover. Spoon about 2 tablespoons sauce over the cheese. Sprinkle a generous amount of Parmesan over the top of each one. (I actually add a little more mozzarella on top too). Place back into oven for another 6-10 minutes until the top is nice and melted and golden.



What a hit these were. They reheated nicely in the oven the next day too. I'm sure that they would be wonderful with Panko crumbs as well if you don't need to do them gluten free.