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.

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)
Filling
– 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.

SERVINGS: 5
SOURCE: Inspired by Cookpad.com
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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.

INGREDIENTS:

– 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

METHOD:

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.

SERVINGS: 2
SOURCE: Cookie and Kate

Pad Woon Sen

INGREDIENTS:

– 8 ounces Eggplant
– 7 ounces mung bean noodles
– 2 large Eggs
– 1 whole Scallion
– 3 tablespoons Soy sauce
– 1-2 teaspoons sugar
– 1/2 cup Cabbage, thinly sliced
– 300 g Choi Sum (Chinese Spinach)
– 1 pinch White Pepper
– 1 tablespoon Coconut Oil
– 1 clove Garlic, minced
– 1-2 tablespoon water

1. Soak noodles in warm water about 5 minutes.

2. Add 2 tbsp light soy sauce and 1 tsp. sugar to eggplant and marinate about 5-10 minutes.

3. Heat a large pan on medium high heat, add oil and wait until oil is hot.
Add garlic cook until golden brown.
Add vegetables and stir until cooked.
Add eggs, stir to scramble.  When eggs are cooked add cabbage stir a couple of times.

4. Add soy sauce, sugar and water, mix well. Add soaked noodles, stir. Add a little water if needed.

5. Add scallion and remove from heat. Pour into serving bowl and sprinkle with white pepper and cilantro.

SERVINGS: 4
SOURCE: Modern Thai Food

Oat and Nut Butter Pancakes

INGREDIENTS for three pancakes:

– 45 g oats, coarsely ground
– 5 g flax meal
– 1 teaspoon sugar
– 1 teaspoon baking powder
– 1 pinch baking soda
– 1 pinch ground cinnamon
– 1 large Egg, separated
– 1/4 cup Almond Milk
– 1 tablespoon Sunflower Seed Butter (or other nut butter)

METHOD:

In a large bowl, combine flour, flax meal, sugar, baking powder, baking soda and cinnamon.

In another bowl, whisk the egg yolk, milk and nut butter; stir mixture into dry ingredients just until moistened.

In a small bowl, beat egg white until stiff peaks form; fold into batter.

SERVINGS: 1

Whole Grain Spelt Waffles

(Serves 4)

– 2 large Eggs
– 1 3/4 cups Almond Milk
– 1/4 cup Coconut Oil
– 1 tablespoon Maple Syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon baking soda
– 1 1/2 cups Whole Grain Spelt Flour
– 2 teaspoons baking powder
– 1/8 teaspoon Sea Salt

In a large mixing bowl whisk together the eggs, milk, oil, maple syrup, cinnamon, and baking soda until well combined.

Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear. Bake waffles according to manufacturer directions.

SOURCE: Adapted from 100daysofrealfood.com

Crispy Cornmeal Waffles

These are awesomeness. Moist and crispy, all they need is a dusting of powdered sugar on top. Let batter rest overnight for the cornmeal to rest. Serve warm.

2 servings @ 400 kcal 

INGREDIENTS:

– 2 tablespoons Coconut Butter

– 1/2 cup Buckwheat Flour

– 1/2 cup yellow cornmeal

– 1/4 teaspoon baking soda

– 1 pinch salt

– 1 cup Coconut Milk

– 1 tablespoons lemon juice

– 1 1/2 tablespoons maple syrup

– 1 large Egg

METHOD:

1. In a large bowl, whisk together the flour, cornmeal, baking soda and salt. Add melted coconut butter.

2. In another bowl, thoroughly combine the milk, lemon juice (let curdle), maple syrup and egg. Pour the liquid ingredients over the dry ingredients and whisk until the ingredients are just combined. Let batter rest overnight.

3. Lightly butter or spray the grids of the waffle iron. Brush or spray the grids again only if subsequent waffles stick.

4. Spoon out 1/2 cup of batter (or the amount recommended by the manufacturer’s instructions) onto the hot iron. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp.

SERVINGS: 2

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