Rice Flour Dorayaki with Sweet Red Bean Filling

When you’re in Japan, these are sold as snacks everywhere. Japanese women love sweets. They even sell these packaged at gas stations and convenience stores. Of course, they are way better prepared fresh by street food vendors.

The most common version is filled with sweetened red bean paste, but there is an abundance of varieties, like black sesame and matcha green tea.

Traditionally, they are made with wheat flour, but I made my recipe gluten-free by using oat and rice flour. You can find glutinous rice flour in Asian markets or on Amazon. It will give these pancakes their characteristic spongy texture.

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INGREDIENTS (Makes 5 dorayaki):

– 50 g Oat Flour
– 20 g Brown Rice Flour
– 20 g Glutinous Rice Flour
– 1 teaspoon Baking Powder
– 2 medium Eggs
– 1 tablespoon sugar, brown rice syrup, maple syrup or sweetener of choice
– 1 tablespoon Mirin (Japanese sweet cooking wine- I didn’t have any and used rum)
– 1 tablespoon Coconut Oil (melted)
– 100 g Sweetened Red Bean Paste (Anko- again, available at Asian markets or Amazon)
– 20 g Coconut Meat (optional)

Mix eggs, sugar, mirin and coconut oil together.

In a separate bowl, mix flours and baking powder. Add flour mixture to the egg mixture and combine. Add a little water at a time until you have a batter that’s a little thinner than pancake batter, but not as thin as crepe batter.

For the filling, mix coconut and red bean paste, add a tiny bit of coconut milk for moisture if needed.

Put 1 tablespoon of the batter in a nonstick frying pan. Cook over low heat. When the surface is bubbly, turn the pancake over. Cook just enough to dry out the other side, less than a minute. Transfer to a plate.

Make two pancakes. Put 1 tablespoon of anko on one and place the other pancake on top. Wrap with plastic wrap while still warm. This prevents evaporation and makes the pancakes moist and soft. The flavors will have melded by the next day and the dorayaki will be even more delicious.

SOURCE: Inspired by Cookpad.com

Raw Overnight Buckwheat Chia Bowl

I recently needed a make-ahead dish to bring to a potluck brunch and this was perfect. Simply prepare this at night and have breakfast waiting when you wake up!

INGREDIENTS (4 servings):

– 1 cup Buckwheat Groats / Kasha
– 1 cup Vanilla Almond Milk
– 45 g Chia Seeds
– 1 tablespoon Maple Syrup
– 1 pinch Sea Salt
– 1 tablespoon Vanilla extract
– Cinnamon
Optional topping
– 10 g Coconut Flakes

In a bowl, pour raw buckwheat groats and 2/3 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.

Place buckwheat groats in food processor or blender, along with almond milk, maple syrup, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in additional sweetener (if needed) and cinnamon to taste.

Scoop into a bowl and add your desired toppings & mix-ins.

ADAPTED FROM: Ohsheglows.com

Grain-Free Coconut Flour Biscuits

These puppies are gluten-free, grain-free, vegan and pretty darn delicious.

Chia Bran is not to be confused with ground chia seeds. It’s the fibrous part that remains after chia oil is extracted. The stuff is awesome, I add it by the teaspoon to pancake and waffle batter. It adds a soft chewy texture and lots of moisture to baked goods. A little goes a long way. The only place that sells it is Shiloh Farms. My local Whole Foods had never even heard of this.



– 1/3 cup coconut flour
– 1 teaspoon Chia Bran, optional (helps bind them and adds moisture)
– 2 tablespoons Ener-G egg replacer, plus 1/2 cup water
– 1/3 cup Apple Sauce, or oil
– 1/2 teaspoon Baking Powder
– 1 pinch Sea Salt

Preheat oven to 400F.

Mix egg replacer with water and set aside. Mix remaining ingredients together, then add the egg replacer. Don’t worry if the batter looks a little dry. Roll the dough into desired amount and sized balls, squish to desired uniform thickness, place on a greased baking sheet.

Brush the dough with your favorite oil. Bake in the oven at 400F for 15-20 minutes, watching closely as oven temperatures differ greatly.

SERVINGS: 6 small biscuits (each about 50 kcal with 2.5g fiber)
SOURCE: Adapted from Foodiefiasco.com

Easy Gluten-Free Oat Waffles

Ever since I got my new Chef’s Choice Waffle Maker I can’t stop trying new waffle recipes. If you’re in the market for a waffle maker (my old one sucked) I highly recommend this brand. Even gluten-free vegan waffles come out PERFECT.

Anyway, I like these gluten-free waffles because they don’r require a blend of two plus more different flours and starches. Since oat flour is more fatty than other flours, the waffles will be soft and moist as opposed to crispy. I imagine you could up the sugar or replace part of the flour with brown rice flour if you want crispier waffles.

You can make your own oat flour by blitzing rolled outs in a coffee grinder.



– 3/4 cup oat flour
– 1 teaspoon baking powder
– 1/4 teaspoon Salt
– 1 dash Cinnamon, optional
– 1/3 cup Vanilla almond milk
– 2 tablespoons Coconut Oil
– 1 large Egg
– 1 tablespoons maple syrup
– 1/2 teaspoon Vanilla extract


Combine dry ingredients in a mixing bowl. Combine remaining (wet) ingredients in a separate bowl, then stir the two until just combined. I like to let my batter rest for at least 10 minutes, as the whole grain flours tend to soak up some up the liquid. Add a little water to get a pourable batter. Bake waffles according to your waffle maker’s manual.

SOURCE: Cookie and Kate

Lemon Chia Seed Buttermilk Pancakes

Because the chia seeds act like eggs in this recipe, it allows you to play with different flour combinations, like spelt, almond, corn or brown rice flour. I used buckwheat flour, which makes for a very dense pancake, plus millet flour, which is a dry, fluffy flour, to lighten them up a bit.

The key is to soak the batter overnight to allow the chia seeds to become gelatinous. You will get these wonderful thick, soft and chewy pancakes. I topped mine with homemade banana lemon preserves and fresh blueberries. Yummy yummy in my tummy!


INGREDIENTS (makes 3 large pancakes):

– 1/2 cup Vanilla Almond Milk
– 1/2 lemon – juiced
–  Lemon zest
– 1/4 cup Buckwheat Flour
– 1/4 cup Millet Flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 teaspoon Sugar
– 1 pinch Sea Salt
– 0.75 ounce chia seeds, 1 1/2 tablespoons

Combine milk and lemon juice, set aside. This allows them time to curdle.

Combine the flours, baking powder, baking soda, sugar, salt  and chia seeds in large mixing bowl. Add buttermilk and lemon zest to dry ingredients and mix. Allow to rest overnight, or until the chia seeds have softened.

In the morning, you batter will look dry because the chia seeds will have soaked up a lot of moisture. Add water little by little until desired consistency. I like my batter less thick than most people.

Pour batter onto griddle, using oil if needed in between batches. Cook until bubbles form on top or edges, and flip…


Easy Grain-Free Breakfast Bread

This recipe is from Elenaspantry.com, which has some simple recipes for grain-free/ paleo baked goodies. I am reducing grains in my diet and adding more healthy fats and proteins, but not going paleo.

I added some coconut flour to loosen up the batter and add a bit of fiber, because it looked pretty sticky and wet. It did rise to about twice it’s height in the oven. Makes 4 small servings of about 250 kcal each, but it’s very filling.



– 1/2 cup almond (or other nut) butter
– 2 large eggs
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1 dash sea salt
– 1/4 teaspoon baking soda
– 2 tablespoons Coconut Flour (optional)

In a large bowl, with a hand blender, mix almond butter and eggs until creamy.

Add remaining ingredients and mix well with hand blender until combined.

Transfer batter into a well greased 8 x 8 inch baking dish. Bake at 325° for 12 to 15 minutes.
SOURCE: Elenaspantry.com

Persimmon Maple Bread Pudding

I have a serious problem. I go out for bread pudding once a week. It’s so unhealthy, yet I can’t get enough. So, when I had some over ripe Japanese Persimmon laying around, I decided to work it into a home made version using Essene bread (look for it in the frozen section of your supermarket) instead of that processed, white bread they use in restaurants. It has a grainier texture but at least it’s not all empty calories.

Be sure your persimmon is ueber-ripe. It should feel very heavy, begin to look wrinkled, with the stem part turning brown. Obviously, you can substitute other juicy fruit or even apple sauce or pumpkin puree.



– 6 ounces Sprouted Multigrain Essene Bread
– 1 cup Vanilla Almond Milk
– 1 tablespoon Apple Cider Vinegar
– 2 medium Eggs
– 10 g Chia Seeds
– 250 g Persimmon, diced (1 large)
– 1/4 cup maple syrup
– 2 teaspoons cinnamon

Cut the bread into 1-inch cubes and set aside.

Mix almond milk and vinegar, allow to curdle. Beat in eggs and maple syrup, season with cinnamon. Pour mixture over bread cubes and add chia seeds. Toss well to coat. The mixture will look quite wet at this point. Be sure to let it sit 30 minutes or overnight to allow the chia seeds to gel.

Pre-heat oven to 350 F and give the bread pudding another toss to redistribute the moisture. Bake 60 minutes or until set. Serve warm.