Product: Namaste Foods Gluten-Free Waffle and Pancake Mix – $5.99+
I can be pretty particular about certain foods. And anything pertaining to breakfast…well…that’s my favorite meal of the day, so it needs to impress. It needs to be good. I don’t want my breakfast to go to waste. I live for breakfast. I sometimes eat breakfast three times in a day. That’s how much breakfast means to me.
I’m working on clearing out a good bit of my pantry overstock in the gluten-free items I have stockpiled. And my roommate had a craving. Pancakes. Well, we had quite a few pancake mixes kicking around on the shelves, so I grabbed the next one up as far as expiration dates, and it was a company I had yet to try any products from. Namaste Foods. Being a yoga enthusiast, I already loved the name of it.
So, I ended up with this gluten-free pancake and waffle mix from Namsate Foods because it was one of the items marked down when my local grocery store decided to put almost all of its gluten-free shelves on closeout and totally freak me out into thinking that I was going to lose a store to get gluten-free foods. False alarm. I think they just needed to make room for new items. These items I bought on the big, panic, closeout are still on the shelves there. Ah well…worked in my advantage.
Anyway…it was the morning after the Boston Marathon bombing and I was really feeling my fellow runners that morning. What better way to honor runners than to make one of their favorite carby meals? Pancakes. To add to the runnerific awesomeness of pancakes…I thought to make peanut butter and jelly pancakes. Mine just had to be gluten-free…for the sake of my digestive system. And this mix made it simple.
Normally, the Namaste Gluten-Free Waffle and Pancake Mix calls for the addition of 2 tablespoons of oil, 2 eggs, and milk or water. Well, I don’t like to use oil or eggs in my pancakes, so I decided to gamble…and added applesauce and melted peanut butter instead. I used water to keep the calorie count down with the peanut butter being a big portion of the mix. I wasn’t sure what this would do to the texture, but I figured gluten-free cooking is all about taking risks anyway. And pancakes can be saved someway if it turns out to be a bust on the flavor.
That being said, I mixed everything together, added 2 cups of the mix, and blended it all together. At first the batter was way too thick, so I added a little more water and that helped even out the consistency. Onto the griddle it went. And it took a little while to get that crisp, golden layer on one side. But…it got there. I didn’t want to turn the heat up, because I tend to burn pancakes that way, but trying to cook them faster. It’s one of the biggest complaints I have with gluten-free pancakes…getting that perfect golden crust on the outside. It’s difficult at times. Anyway…I flipped them and continued to cook the batch, making a total of 8 pancakes with one batch of the batter. Nice.
Then…to conclude the epic breakfast to honor the Boston Marathon, I spread some organic strawberry preserves across the top of each pancake, drizzled some melted peanut butter over the top, then added a swirl of dark chocolate because…I was upset about the marathon and needed chocolate, then topped each one off with a fresh, organic strawberry. Work of pancake art, let me tell you.
So, the moment of truth was upon us…how did they taste? My roommate was the first to dig into the perfect pancake breakfast…and she didn’t have any complaints. In fact, she hoovered the pancakes down. It had been a long time since I’d seen her do that with any product. So, this was a very good sign. I settled in with my two pancakes and sliced into one. Oh…oh yes…these were good!
While they didn’t have that perfect golden crust on the outside, the pancakes themselves were fluffy and packed with flavor. The texture of these pancakes is light and fluffy. But, they are filling. Just two was all I needed and the breakfast stayed with me all the way to my snack time, about 4 hours later. I loved that. It was nice not to eat breakfast and be hungry about an hour or so later. It was very nice, indeed. I loved that each bite had a hint of vanilla to it, which I could still taste, even with my toppings and additions. And the lack of eggs and oil didn’t affect the flavor or texture at all, in my opinion. This was one of the better pancakes I had made from a gluten-free mix. I tested the gluten-free pancake gods again later on that day because I needed to make easy pancakes for workout mornings. I left the eggs and oil out again and substituted pumpkin, then folded in some chocolate chips. Same thing. The pancakes were a little more dense this time around, but they cooked all the way through. They still didn’t get that golden color, but the pumpkin sort of distracts from that anyway. But yeah…filling…and fantastic. Loved the flavor, the texture, the chewy nature of the pancakes. Delicious. Very pleased with this mix.
The Namaste Foods Waffle and Pancake Mix contains no wheat, gluten, soy, corn, potato, dairy, casein, peanuts or tree nuts. It is all natural, has no preservatives, and is non-GMO. LOVING it. You will recognize all eight ingredients that go into the mix itself, starting with sweet brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, salt, and ground vanilla bean. It’s always a comfort when you can identify what goes into your processed and packaged foods. I think so anyway.
As I said, this was the first product I tried from Namaste Foods, and now I am eager to try other mixes that they have on the market. Total win. Pancake perfection when I needed it most.
Gluten-Free Peanut Butter and Jelly Pancakes made with Namaste Foods Gluten-Free Waffle & Pancake Mix
Purely Elizabeth Gluten-Free Pumpkin Fig Ancient Grain Granola Cereal
Product: Purely Elizabeth Pumpkin Fig Ancient Grain Granola Cereal – $7.99+
Granola is one of those foods that can walk a fine line between healthy and…not so healthy. It all comes down to the ingredients. I have had some really amazing gluten-free granola in the past…but my problem with it is that it is always laden with extra sugars. WHY?! Granola doesn’t have to be rich in sugar in order to taste good.
Proof is in the package – and in this case it’s Purely Elizabeth’s Pumpkin Fig Granola.
I admit, I was apprehensive about my choice to pick up the Pumpkin Fig Granola. My local Whole Foods store had a couple of other selections from Purely Elizabeth…but after looking at the Cranberry Pecan and the Original flavors, I decided to go with a flavor that no other gluten-free granola company had tackled yet. Pretty much any fruit would pair well with it…so that’s what I decided on. As to why I decided to hop brands to a different gluten-free granola…it wasn’t any reason, per se…just the fact that this one happened to be on the shelves at Whole Foods and caught my eye.
I like to utilize granola in fruity breakfast parfaits. I will layer it with vanilla Chobani yogurt and a fresh fruit of some sort, whether it’s fresh organic berries, kiwi, or apples and pears that I caramelize…it makes a nice change from having cereal every morning. So, it falls into rotation every other morning, normally when my roommate and I are not hitting up the gym for our 60 minute cardio and strength training.
What I loved, immediately, about Purely Elizabeth was that the items that the company produces are all natural and organic, using nutritious alternative grains and superfood seeds. The products are free of sugar, dairy, wheat and gluten. Loving it already. Purely Elizabeth founder, Elizabeth Stein, was perusing a career as a holistic nutrition counselor where she learned about the connection between what you eat and how you feel – specifically how sugar, wheat and dairy can negatively impact health. Her mission became simple…to create gluten-free and vegan products that were not overly processed that still tasted good. She totally succeeded.
A serving of Purely Elizabeth Gluten-Free Pumpkin Fig Ancient Grain Granola Cereal
This morning marked the inaugural tasting of the Purely Elizabeth Pumpkin Fig Granola. I was going to pair it with the vanilla Greek yogurt and some organic strawberries that came in my CSA bin. Pumpkin, fig, strawberry? Could it possibly work? Only one way to find out…but first…I needed to see if my palate was going to appreciate the flavor of Pumpkin and Fig together in this granola form. I reached into the pouch of granola and swiped a pinch of the ancient grain cereal. I popped it in my mouth…and knew it was going to be okay.
I loved how the pumpkin flavor wasn’t overpowering. Sometimes, as much as I love pumpkin, it can get to be a bit much. It can really take away from the product itself. And the balance of the sweet dry figs made the ideal blend. Match that with the variety of flavors and textures that come with the inclusion of gluten-free oats, organic puffed amaranth, organic quinoa flakes, organic pumpkin seeds, organic sunflower seeds, organic chia seeds, and the sweetness of the organic coconut palm sugar, and cinnamon…and what you have is a recipe for amazing flavor. Add in the organic raw virgin coconut oil and a hint of sea salt…and that’s what you’ll find in every bag of Purely Elizabeth Pumpkin Fig Ancient Grain Granola Cereal.
Amazing? You better believe it.
Even more amazing than the blend of flavors and textures is the nutritional value of a serving of this cereal. The combination of ingredients are all natural, organic, and gluten-free…the ancient grains all providing excellent sources of omega-3 fatty acids, fiber, and antioxidants. Loving that. One serving is 1/3 cup, which serves you up 140 calories and 6 grams of fat. Not too shabby. Especially since the fat content is derived from the raw virgin coconut oil, and this sort of fat gets used as energy, rather than stored. Loving that. A serving of this granola has only 6 grams of sugar and will provide you with 4 grams of protein. It is low in sodium (110 grams) as well. All the granola is hand baked and made with over 70% certified organic ingredients. No artificial colors or flavors are added either. Which means…what you see is what you get.
And what you get is a delicious blend of oats, seeds, ancient grains, and dried figs. And all together it provides a delicious, and not overpowering flavor to whatever you choose to add it to…or if you just enjoy it on its own with a splash of milk. Either way, you should feel good about the food you are eating. I feel good about choosing Purely Elizabeth and I highly recommend the Pumpkin Fig Ancient Grain Granola Cereal.
Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake Mix
Product: Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake Mix – $4.99+
Thank you, Wholesome Cravings, for teaching me an important lesson when it comes to new products.
What lesson might that be?
No matter what, always try the new product out while at home. Do NOT think that just because it smells amazing while baking that it will taste good too.
That was my mistake I made when I baked up this Gluten-Free Caramel Apple Protein Cake from Wholesome Cravings this past weekend to use for breakfast on gym mornings this work week. Streamline. Make something that can be eaten throughout the week. Perfect. And, hello, cake…for breakfast. Sounds like a dream come true. And an apple cake at that. I love apples!
I also loved how easy this cake was to make. Simply mix together 3 eggs, 1/4 cup of zero calorie sweetener, and 1 cup of unsweetened applesauce, then add the mix to the other ingredients, make sure they are blended well, and pour into a cake pan. Bake as directed at 330°F.
Simple. Efficient. And, I wasn’t lying when I said that this cake smelled fantastic as it baked.
But…scents can apparently be very deceiving. I know this now.
Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake
The following morning, I sliced two pieces of this cake and packed it into a container to take to the office for my roommate and I to enjoy after working out at the gym. We had a great workout…and when we were done, we were both famished and ready for some food. We headed over to the office and I went into the kitchen to peel some blood oranges and throw a slice of the cake into the microwave to warm up for our cake-for-breakfast pleasure. It still smelled amazing.
I took my roomie her slice first, and then went to warm mine up. As I walked back toward my desk, I stopped by hers and asked what she thought of the cake. She gave me an unenthusiastic, “Eh, it’s okay…I mean…I’ll eat it.” That is never a good sign. I thought perhaps she was exaggerating. So, I went and settled in at my desk and took my first bite of the cake.
First of all, the texture is rather spongy. Yep. Spongy. I really didn’t like that at all. It really didn’t sit well on my taste buds. I mean, food needs to have a pleasing texture, so when it feels like you are gnawing on a sponge, something is definitely wrong. The flavor…chemically. The apple tasted fake and the caramel flavor was rather nonexistent. I was not impressed. In fact, I messaged my roommate and told her that I would eat this slice because I was hungry, but when I got home, the rest of the cake was going into the garbage. I didn’t like it at all. I think I disliked it more than her because I didn’t even want to eat it. The things exercise induced hunger drive you to.
Totally unimpressed.
Totally disgusted by it too. It certainly doesn’t make me want to try any of the other cake offerings from Wholesome Cravings.
In case you like fake apple-flavored spongy cakes, though, the nutritional breakdown is this.
A serving is 1/7 of the cake. Who cuts a cake into 7 pieces? I made it 8. The calories per serving once prepared (and done in 8 servings) are 118 calories per slice and only 4 grams of fat. That’s not bad for a cake, right? Right. Too bad it tastes so awful. Also of note, each slice of cake serves up a healthy dose of protein, in this case, 12 grams. And you also get 2 grams of fiber. This cake made of 100% whole grains, contains zero trans fats, has no preservatives or artificial sweeteners, and is 100% all natural.
But none of that can save it from the fact that it is just…bizarre, in flavor and in texture. I was not a fan. And I really don’t recommend anyone wasting their money on this product. I’m more than a little upset that I did…because I feel cheated out of what should have been a delicious breakfast cake. Perfect, with the protein content, for post workout eats. But…instead…I got one of the more disgusting gluten-free products I have tried yet.
Disappointed? You have no idea.
A slice of Wholesome Cravings Gluten-Free Caramel Apple Protein Snack Cake
Restaurant: Sweet ‘N Savory Food Truck, Louisville, Kentucky
Food trucks are amazing things. They are just so…cool! Let’s face it…street food is huge right now, and thankfully, Louisville, Kentucky is quite the foodie town these days. One of the best things to come of this…have been the growth of the food truck presence in this city.
A year ago, I attended the Food Truckus Ruckus…and sadly couldn’t eat anything offered because there was nothing for a gluten-free vegetarian. I was bummed out and ended up with grocery store sushi. Not what I wanted…but it worked for the time. I was hungry and needed some form of sustenance. And since the food trucks couldn’t help me out, I had to turn to the next best thing…on the go…
And so…to be fair…my roommate never mentioned food trucks again.
The next peep about food trucks came…from me!
Because, thanks to a post from the local allergen-free bakery, Annie May’s Sweet Café, on their Facebook, I discovered that there was a new food truck in town. And this time…it was geared toward people like me!
Enter to the Louisville street food scene…Sweet ‘N Savory.
Sweet ‘N Savory is a local food truck that offers gluten-free crepes (pardon me while I shad a few tears of absolute JOY!), Carpe Diem Smoothies, gelato, coffee, hot chocolate, and tea! All of their crepes are gluten-free and dairy-free, made with local, free-range eggs. Their ingredients also incorporate as much local meats, cheese, fruits, and vegetables as possible. You gotta love a local business that tries to keep it all local as well. I appreciate that sort of care with ingredients and pride in the products that come out of this area.
Friday evening, after getting off work, my roommate and I had plans. And they involved food trucks. From Sweet ‘N Savory’s Facebook page, I learned of an event that that they were attending, along with other food trucks. It was the Louisville Street Food Alliance and they were putting on the LSFA Rocks Your Friday Night! event at Apocalypse Brew Works in Louisville, featuring seven of Louisville’s best food trucks: Lil Cheezers, Holy Mole, Grind, French Indo Canada, Bluegrass Brick Oven Pizza, Johnny’s Diner Car, and, of course, Sweet ‘N Savory. These food trucks all have their specialty types of food and it sounded like a great event. So, following a day at the office…my roomie and I set out across the river to hit up Louisville for dinner that night. She had her eye on a grilled cheese from Lil Cheezers, the Legalize Marinara (Pepperoni, Mozzarella, Sliced Tomatoes with a touch of Garlic), FYI, with a side of sweet potato fries and curried ketchup ($8.00) with a soda for a drink ($1.00).
However, I finally got to enjoy the Louisville street food scene now too. I immediately bounded over to Sweet ‘N Savory, inquiring if they were serving yet. We had no traffic on the bridge and got their quicker than anticipated. They were, so after eyeing the menu for a little bit…I decided to have dessert for dinner…opting for a sweet crepe. My choice? The Nutty Banana Crepe ($5.00), which is sliced bananas smothered in Nutella, wrapped up beautifully in a delicate crepe. To accompany that on a very chilly and windy April evening, I got a small cup of hot tea ($1.25). The best part was…I got to stand right there and watch it all get made.
First of all, my tea order sort of blew a fuse in the truck. Whoops. So, while they attempted to figure that out, truck owners Ricky Giannini and Ashley Giannini got my crepe working. Ricky was on crepe duty. I watched him pour the batter and spread it around to cook. Then, with great precision, he folded it over, added the banana, then poured over delicious Nutella. As he was letting it finish, he joked with me about the sweet crepe spoiling my dinner. I told him it was my dinner. The dinner of champions! I mean…banana and sinful Nutella…oh yes. That can be dinner any night for me.
He laughed. And I watched as he folded the crepe the rest of the way, dusted it with powdered sugar, and then plated it for me. They said they would bring me the tea as soon as they could figure out their generator. That was fine. I was holding a very warm and fresh Nutty Banana Crepe at the moment…and I was ready to dig into it and devour.
The last time I had a gluten-free crepe, I was in Denver, Colorado. It was the only other place I have ever found them…and it means I often crave but can do nothing about it, until my annual pilgrimage to Denver. Not so anymore. And let me tell you…I am in love with this food truck. Absolute love.
The crepe was light and delicious…a thin pancake surrounding an amazing filling. I mean, I am not only a Nutella fan, but huge on banana as well. And Sweet ‘N Savory doesn’t skimp on either. This crepe was busting with it. I loved the play of the banana with the sweetness of the Nutella and the crepe itself. Add to it the dusting of powdered sugar…and dinner was epic and sweet!! I was in love with every bite. I did share one bit with my roommate, because she had to try it herself…and she agreed…AWESOME!
My tea arrived just as I polished off the crepe…perfect timing.
Thanks to food trucks making a surge here in Louisville, I have become quite proud of the foodie status this city had received. But, now, thanks to Sweet ‘N Savory…I can indulge in the street food scene as well. And for that…I am forever grateful.
I’m already looking forward to the next time I get to eat from their truck. I think I might give a savory crepe a try. I’m already eying their Caprese Crepe.
Next time can’t get here soon enough.
Sweet ‘N Savory…you are a welcome addition to my gluten-free world.
Sweet ‘N Savory’s Gluten-Free Nutty Banana (Banana & Nutella) Crepe
Breakfast, as many of you know, has always been my favorite meal of the day. In fact, I have been known to eat breakfast foods for not only breakfast, but also lunch and even dinner. Sometimes…all in the same day. I don’t know what it is about breakfast, but I have always loved it. It’s always so fulfilling and can be either savory, sweet, or a little of both. And maybe that’s just what food love is all about.
As I mentioned in my previous recipe, I have a fridge that is overflowing with asparagus. My CSA bins the past two weeks have included asparagus. And I do love asparagus, but sometimes I have a hard time fitting bin items into my meals…and so, two pounds of asparagus later, I’m seeking some recipes to help move it out before I lose it. I don’t like waste so I try to use what ingredients I have when I can.
That being said, I saw a pin come up on Pinterest the other day that was repinned from a recipe featured in Better Homes and Gardens. I was intrigued. This was for an Avocado and Asparagus Egg Sandwich. Sounded like the perfect thing to try for breakfast…and it moved out a couple of items from my bins. Perfect.
Breakfast, for the most part, is simple to convert to gluten-free. For this recipe, I simply used gluten-free challah bread from Katz Gluten Free, my vegan & gluten-free homemade bacon, and instead of frying up an egg in butter, I lightened up my dish by poaching the egg, which happens to be one of my favorite ways to eat eggs. I also made my sandwiches open-faced instead of having another slice of bread on top.
This made quite an impression at breakfast today. Even my roomie devoured it. The recipe (with my modifications) is below…
Recipe: Gluten-Free Avocado and Asparagus Egg Sandwiches
2 tablespoons butter (only if you are frying or scrambling your eggs)
4 eggs (I poached mine, so I didn’t need aforementioned butter)
4 slices of bread (I used Katz Gluten Free Challah Bread)
8 slices crisp-cooked bacon (I used my homemade vegan & gluten-free bacon)
Salt and pepper to taste (I seasoned with cayenne pepper for a bit of spice)
Directions:
Place asparagus in a single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes, until bright green and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.
In a small bowl mash avocado with lime juice. Stir in chopped asparagus; set aside.
If frying your eggs, in a large skillet, melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes, until whites are completely set and yolks begin to thicken. If desired, turn eggs, to fully cook the yolks.
If like me, you prefer poached eggs, bring water and a splash of vinegar to just below boiling. Break an egg into a bowl. Stir the water to get a whirlpool effect and slide the egg from the bowl into the water. Leave in water for about 3 minutes. Remove to paper towel and season with salt and pepper.
Meanwhile, toast the bread. Spread avocado-asparagus on four slices. Lightly sprinkle with salt. Layer bacon, egg, asparagus.
Enjoy!
~*~*~
This recipe was SO easy to make and put together. And the best part was just how tasty it was. I sincerely enjoyed every bite. And the poached egg worked so well with the creamy avocado and the light crunch of the asparagus. The slightly runny egg yolk just added to the texture and flavor overall. I can’t wait to make this again. It will definitely become a welcome addition to my breakfast table.
This breakfast is definitely packed with nutrition and healthy fats, as well as a great source of protein. What a great way to start your day!
Okay…two posts in a row dedicated to Annie May’s Sweet Café in Louisville, Kentucky? Overkill? Never. Why? Because I go here often. And there is a reason I continue to return weekend after weekend after weekend. The food they bake up and cook up is worth the trip over the river. It’s one sweet or savory indulgence…and even if it means I only get it on Saturday morning’s due to living on the Indiana side of the Ohio River…than so be it. One day of treating myself is worth every moment in that cozy little bakery on Frankfort Avenue.
Normally on Saturday mornings, I get my long run or my race in and then my roommate and I hurry over for some amazing breakfast food at Annie May’s Sweet Café. I am truly addicted to their allergen-free donuts and their allergen-free and vegan breakfast sandwich. Seriously. It might be borderline unhealthy obsession…but I constantly am talking about breakfast at Annie May’s before the weekend even hits. I guess that speaks highly of their breakfast service…so if you haven’t been in there for breakfast…get over there this Saturday. I mean it.
But…this past Saturday we opted to do something…different. And it completely threw off Annie May and Kenna at the shop. But, they were more than happy to accommodate the change, of course. We actually arrive shortly after 11 a.m., instead of our usual 9:30 a.m. time. Why? Well, I ran in the Papa John’s 10 Miler that morning and clocked a fantastic time. Afterwards, instead of heading right to Annie May’s for breakfast, we did a little browsing at Half Price Books to kill off some time. The reason? Gluten-free pizza.
Yes, for their lunch portion of the fare offered on Saturday’s at Annie May’s…they cook up individual gluten-free and vegan pizzas. With a variety of offered toppings. As we had grown so accustomed to their baked goods and their breakfasts…Cathy and I chose to hit up the lunch service and see what the pizza was like. Now, I had my usual pre-race fuel of a gluten-free pizza at The Mellow Mushroom the night before…but we were totally getting different toppings and I was quite curious to see what the pizza crust was like here. They actually sell frozen pizza crusts at the shop, by the way.
So, we placed our order for one of the 9-inch gluten-free pizzas with vegan cheese ($9.99), and added tomato and onion for our toppings ($0.50 each). Kenna went ahead to get working on it and Cathy and I took a seat and anticipated our lunch. We were both rather hungry at that point, having eaten breakfast long before my race, and splitting a banana afterwards to just get us through to when we could get to the café and order lunch. For the pizza at Annie May’s…you can get a half (3 slices) or a full 9-inch pizza (6 slices). As we were splitting the pizza, we got the full one as we knew it would be just enough. We were right.
The pizza arrived after a short wait and I set to taking pictures for the blog while Cathy anticipated that first slice. With the photos taken, I dished us each up a slice and we dug in.
First of all…I love that for the onion they used red onion. It is my favorite onion, by far, and it works so well on pizza. The tomatoes were nicely diced and scattered over the top. The tomato sauce was light and flavorful, seasoned very well. And they use Daiya cheese, which I am a huge fan of, when it comes to vegan cheese. It melts to perfection and it totally complimented the rest of the toppings on this pizza. But the true star of any gluten-free pizza is the crust. So often gluten-free pizzas get relegated to that thin, cracker crust. The type that is immediately crunchy coming out of the oven. There is little to it. And it often can’t stand the weight of the toppings. I’ve eaten my fair share of cracker crust gluten-free pizzas. And that crust is okay…but it’s not…the pizza crust I remember.
At Annie May’s Sweet Café, you get an actual pizza crust. I mean, it’s no deep dish…but that’s good. I don’t like deep dish. But you get an actual crust. A fluffy, actual pizza crust that you can slice of bite into and actually feel like you’re eating a real pizza. It was such a nice change of pace from the norm of eating gluten-free pizza out. I was so thrilled. And everything about it just made my lunch that much more satisfying. It was golden brown, baked to perfection. The toppings were warm and the vegan cheese was melty, gooey, good. Cathy and I made very short work out of our 3 slices each.
And we loved, and yes, savored, every bite!
And we split one of their chocolate chip cookies for dessert. Because I love those cookies. So. Much.
This is how gluten-free pizza is done properly. Totally impressed. Maybe when the summer hours kick back in at Annie May’s my pre-race Friday pizza will be enjoyed there more often. So glad we decided to give the pizza a try because I was beyond impressed.
Whether it’s for baked goods, specialty cakes, breakfast, lunch (served throughout the week), or pizza on Saturday…stop in to Annie May’s Sweet Café and treat yourself to some gluten-free and even some allergen-free treats and meals that will blow you away. Anyone who says gluten-free is tasteless obviously has been dining and eating at the wrong place. Annie May’s Sweet Café hits all the right flavor notes and makes everything to perfection. Delicious perfection.
Annie May’s Vegan and Gluten-Free Pizza with Daiya Cheese, Tomato, and Red Onion
I know. I know. I’m an adult. A responsible, reliable adult.
But when I saw Annie May’s Sweet Café in Louisville, Kentucky, announce their Easter boxes of goodies ($25.00)…I had to have one. I’m like a kid in a candy store whenever I go in there for breakfast or to purchase an allergen-free/gluten-free treat. I can’t help myself. Everything I have had there has been a delightful party in my mouth. Honestly. I enjoy taking my non-gluten-free friends there because…you can’t tell that these products are allergen-free. You just can’t. Annie May and Kenna do amazing work. And their box of Easter goodies is no exception.
I picked up my Easter box when I stopped in for breakfast on the Saturday morning before Easter. Along with the Easter box, I went ahead and purchased two other items that I would enjoy on Easter. Take-and-Bake Gluten-Free Cinnamon Rolls (with a vegan icing) ($12.00) and Take-and-Bake Allergen-Free Biscuits ($12.00). Happiness is carby goodness in a delicious form that I can actually savor, enjoy, and devour.
Annie May’s Sweet Café Easter Box of Awesome™ (plus 4-pack Gluten-Free Cinnamon Rolls and 4-pack Allergen-Free Biscuits)
So…what all was included in this Easter box that made me feel like a kid again? Well, you basically got to assemble it yourself…as in, pick 5 items from a list that they provided. So, after a little deliberation with my roomie, we made our final choices and I called in the order. I chose to make my Easter box up with a 2-pack of allergen-free Chocolate Cupcakes, a 2-pack of allergen-free Chocolate Chip Cookies, 1 gluten-free Peter Rabbit Sugar Cookie, 1 allergen-free Sunbutter Candy Bunny, and a 4-pack of allergen-free Chocolate Boulders. Also offered for these Easter boxes were an extra-large allergen-free sugar cookie on a stick (if you can’t have eggs…as the Peter Rabbit Sugar Cookie had egg in it) and an egg-shaped Whoopie Pie of your flavor of choice.
All week I was anticipating picking up my box of Easter goodies as well as my Easter day additions. I went in for breakfast that morning (again, if you haven’t tried their breakfast sandwiches, you are missing out!) and then picked up my goodies. I think I skipped happily out of the bakery that morning, carrying this box of wonderful goodness to my car. Easter came early for me. And I couldn’t wait to dive in.
The first item from the basket that my roomie and I decided to try was the cupcakes. Why not? They looked absolutely sinful and decadent. And…it had been awhile since I had a cupcake. My attempts to make allergen-free cupcakes at home usually result in…my cupcakes getting soggy. I haven’t figured out why yet. So…cupcakes…it had to be cupcakes.
Annie May’s Sweet Café Allergen-Free Chocolate Cupcakes are a rich and moist treat. I was so happy when I first bit into this item. They often have cupcakes in their case, but I’m normally in there for breakfast and have yet to really just go in there and pick up a bunch of sweets to try. It will happen. So, this was my first ever taste of one of their cupcakes. Let me tell you…I am hooked. The cake was moist and soft and packed with rich chocolate flavor. It was heaven. I’m not much of an icing person, but the chocolate ganache icing was amazing. It really elevated the richness and the sweetness of the cupcake to that perfect dessert level. It wasn’t too much. It was just enough to make you feel like you were truly indulging after dinner. I savored every bite of it. And even saved a chunk of the cupcake with the icing on it for last. Which is very weird for me…but it happened. Cupcakes were an epic and total chocolate win! I must sample more cupcakes in the very near future. YUM!
So, Easter morning rolled around…
I went for my morning run and returned home very excited and eager to get started on breakfast. Why? Because it was Easter Sunday, which meant the first treat I got would be popped into the oven and warmed to a golden, ooey-gooey goodness. Ah…it would be the perfect start to the holiday.
Annie May’s Sweet Café’s Gluten-Free Cinnamon Rolls with Vegan Icing
This treat, of course, is the Gluten-Free Cinnamon Rolls with the Vegan Icing that I purchased separate from the basket. Now, I’ve indulged in Annie May’s Sweet Café’s Take-And-Bake Cinnamon Rolls before…but I was at a friend’s house and for some reason, her oven was on crack. And despite baking these rolls longer than advised, they were still doughy in the middle. Disappointment. But…not in my house and definitely not in my oven. Annie May stuck the sticker with the directions right on my cinnamon roll packaging. I was to bake them in the oven at 325°F for 20 minutes. Annie May did tell me that sometimes it does take longer to get them golden…it all depends on the oven. Well, I stuck them into my oven for about 25 minutes total, and when they emerged…they were beautifully toasted to a golden perfection. They smelled amazing. And I gave each roll a healthy schmear of the vegan icing provided with them. As I settled in, my roommate was already about halfway through one of her rolls, munching diligently and happily. I took this as a good sign. I sliced into one of the cinnamon rolls with my fork and took a bite of the hot roll. Oh my goodness, oh my goodness. Heaven in cinnamon roll form. These were light, and had the right amount of cinnamon tucked inside each roll. The pastry outside was crisp and golden, but that inside was soft and chewy and perfect. I had to remind myself to chew slowly and enjoy or I might have devoured both of my rolls in seconds. That is no exaggeration. These were so delicious and very, very filling. Which was good…because Easter lunch was going to be running about an hour and a half behind schedule…
After doing a bit of cleaning around the apartment and slicing up some fresh pineapple to take to Easter lunch, it was time to get to work on my other Easter treat for myself. Those amazing sounding Take-And-Bake Allergen-Free Biscuits. Annie May’s Sweet Café had been talking about these on their Twitter and Facebook feeds for awhile…and I just never had a reason to pick them up…despite wanting to…desperately. But, I figured these would be the perfect starch for me to bring to Easter lunch with me…as the bread that everyone else could eat would be off limits to me. And much of the food being cooked up wouldn’t work with my food allergies or my vegetarian diet. So, some hearty allergen-free biscuits sounded like just what I needed. I decided to cook these up ahead of time at my apartment to not interfere with what my roommate’s sister was doing at her father-in-law’s house for Easter lunch. Best to streamline and make things easier. That kitchen can be hectic on the holidays as it is. Why add to the insanity? Besides, this ensured no cross-contamination. Which is always a good thing.
Annie May’s Sweet Café’s Allergen-Free Biscuits
So, into an oven at 325°F these little biscuits of dough went for about 40 minutes. The instructions said 3o minutes, but Annie May told me that there was a chance they would have to bake a little longer. Simply slice into one of them with a knife and check to make sure the center wasn’t still doughy. I did that, and they needed only a bit more time. Ten minutes, and they were perfection. I covered the tray with aluminum foil and wrapped it in a towel. Then, I drove to Corydon for Easter lunch. And the plan to eat at noon turned into eating at 1:30…but my biscuits were still warm the way I packaged them up. So that meant no reheating in the microwave. WOOHOO! I took two and Cathy took two and I immediately broke off a piece and popped it into my mouth. I had been anticipating eating these all morning; I was wasting no time now.
These allergen-free biscuits are phenomenal. Absolutely what I thought they should be. I wish I had been able to slice into them and enjoy fresh out of the oven. Next time. Because I can only imagine how epic they are having not sat around for 2 hours. BUT…given the circumstances of the holiday…what can you do? Honestly, these are really delicious. The inside bakes to this fluffy and soft consistency. And the outside gets golden. These have the best bread-flavor ever and would be awesome to build a sandwich with or…even use as a burger bun. Seriously delicious. And two of them filled me up. I didn’t need the pineapple, green beans or boiled potatoes. I would have been fine making a meal out of two of these biscuits. Trust me…these will be purchased again…and eaten straight from the oven. I can’t complain…even after 2 hours of sitting after baking…these were made of total win.
As full as I was on Easter, I didn’t get to eat any of the desserts I provided for the get-together. One of them had dairy in it…so that wasn’t happening anyway (hello peanut butter cheesecake bars!). The other was lemon bars, which I intended to eat a small square of…but I was just so full from dinner, dessert didn’t sound good at all. So, I skipped it and when I returned home, went to work on cleaning the rest of the apartment. Before I knew it, it was past 7 p.m. And I was now ready for my dessert. As I had this great Easter box of goodness…I went to decide what to have from it this time.
Annie May’s Sweet Café’s Allergen-Free Chocolate Chip Cookies
For Easter…it was the allergen-free Chocolate Chip Cookies. Now, I’ve had these chocolate chip cookies before. There was a morning when the waffle maker at Annie May’s was giving their dough hell, so for our wait, we were given free chocolate chip cookies. And, in my post about it…I said that they were, perhaps, the best I had ever tasted. We all know how much of a cookie monster I am. Well, after having the chocolate chip cookies…again…I can honestly declare them my favorite gluten-free chocolate chip cookie I have ever eaten from anywhere. Love is finding that right consistency for a cookie…and people can be so subjective when it comes to what the perfect cookie is. Annie May’s chocolate chip cookies are sheer perfection. They have this beautiful golden crust on the outside…but they are so soft and chewy. The mini chocolate chips give the perfect amount of sweetness in each bite. And they don’t crumble or crack when you bite into them. I savored mine. As much as I could. Each bite was slow and I made sure I enjoyed every bit of that cookie until it was gone. Oh, these cookies are going to be coming home with me more often. That’s what happens when you fall in love.
Annie May’s Sweet Café’s Gluten-Free Peter Rabbit Sugar Cookie
Skip ahead two days. Monday meant no treats from my Easter box because it was my group run with my running store. That meant I get home at a non-dessert time, so these sweet treats had to wait an extra day. No worries though. Because I already knew the next item that was going to be up for noshing. The extremely adorable gluten-free Peter Rabbit Sugar Cookie. This cookie comes attached to a stick, which definitely makes me feel like a kid. Which, I love. It’s those little touches that bring out that giddy, kid-side, and I do enjoy showing that side of me. I feel like I have to be so serious at the office most of the time, it’s nice to have something as simple as a cookie on a stick and feel like a kid in a candy store. And these cookies are extra special…and here’s why. That adorable image of Peter Rabbit in the icing…that’s hand painted. Yes…hand painted. Almost too cute to eat. Almost.
Sugar cookies aren’t usually my thing. I’ve always been a huge fan of chocolate chip cookies. Or snickerdoodles. I love snickerdoodles. But, these sugar cookies were really, really delicious. The icing itself is more like a candy coating. It’s sweet, but doesn’t take away from the sugar cookie itself. And as for the cookie…perfect. Not too sweet. Not gritty. Cookie perfection. Honestly. My roommate and I split this cookie in half (because there was only one in the basket) and we both agreed that, while we both loved the chocolate chip cookies more, this was really good. It was just such a shame to eat all that beautiful handiwork that went into decorating it. Well…not really. It was delicious and perfectly balanced. Who knew Peter Rabbit could taste so sweet?
So, naturally, the next goody that came out of the basket was the other item which we only had one serving. The Sunbutter Candy Bunny. Completely allergen free. And super, mega, delicious. Think of a Reeses Cup on crack. Because that’s what this is. The chocolate was a rich, dark coating. Inside this cute bunny shape was a delicious helping of sunbutter. Sunbutter, for those of you who may not know, is a peanut butter alternative made from roasted sunflower seeds. And it’s really, really good. Completely allergen free as well. I have always loved the combination of chocolate and peanut butter (or a peanut butter substitute) because you get that sort of salty-sweet aspect working. This was no exception. This was to die for. I sort of wish I didn’t have to split it in half and share it, because it was really that amazing and delicious. I need to find out if Annie May’s creates other chocolate and sunbutter delights because I was blown away by this candy. Melt-in-your-mouth good. Oh…so good!
Which, naturally brings us to the final chapter of the Annie May’s Sweet Café Easter Box of Awesome™…the allergen-free Chocolate Boulders. What are Chocolate Boulders, you ask? At first glance, they look like dark chocolate covered cake balls. I was…almost right on that assessment. These rich, chocolatey balls of goodness are fudgey, on the inside and covered in a dark chocolate coating on the outside. The result…a smooth, creamy, amazing bite. My roomie and I had intended to eat one tonight and save the other one…but then…we each ended up eating two tonight for dinner. We couldn’t help ourselves. These were so delicious. But, they are rich…in the best of ways. If you’re going to do chocolate boulders of extreme yumminess…you go big or go home. And Annie May’s really delivers with these. If you have a major chocaholic in your family…this would be the treat to gift them. I was in a state of chocolate nirvana with each tasty bite.
As I have now and forever dubbed the box of Easter treats from Annie May’s Sweet Café the Easter Box of Awesome™…it is safe to say that everything inside of it lives up to that title. In one word: AWESOME!
If you live in or around Louisville, Kentucky…or if you find yourself just passing through…do yourself a favor and stop into Annie May’s Sweet Café for a treat or for lunch. They have special Tuesday through Saturday. And on Saturday, you can even grab some breakfast…and treat yourself to one of their amazing allergen-free donuts. Trust me…the calories are totally worth the splurge.
Like I said…their products are AWESOME! So are the two ladies in charge – Annie May and Kenna. Drop in and pay them a visit…purchase some of their amazing products…and enjoy. You’ll be so glad you did.
They’ve certainly made my life a little more indulgent and delicious…and awesome!
There are a couple of things I really remember and cherish about the four times I have been to Ireland. One of them…is drinking hot tea and enjoying a piece of Irish Soda Bread. Most people don’t immediately relate Ireland with food…but this is me we’re talking about. And I live for my food.
Luckily…I also love to cook and bake. And while I have done gluten-free Irish Soda Bread before…it really hasn’t impressed me or anyone else.
Imagine my delight, then, to find an easy recipe for Irish Soda Bread on the back of a box of, believe it or not, Gluten Free Pantry (Glutino) Brown Rice Pancake & Waffle Mix. It looked so easy. Too easy, perhaps. I was leery…I didn’t know how bread would work coming from a mix meant for delicious, carby, breakfast goodness. But, isn’t that what bread is anyway? Why not. As I happened to have all of the ingredients in my pantry and fridge…I went for it. All I would be out was a box of pancake mix that was nearing expiration anyway, and a few pantry staples.
Lucky for me…what emerged was SO not what I expected and everything I hoped and prayed it would be. Easy. Delicious. Dense without being heavy (like real Irish Soda Bread). Buttery. And not dry and flaky. Perfection.
And here…is the recipe, straight off the back of the box of Glutino’s Gluten Free Pantry Brown Rice Pancake & Waffle Mix.
One box of Gluten Free Pantry Brown Rice Pancake and Waffle Mix
2 organic eggs
¾ cup low-fat organic milk (I used unsweetened almond milk)
2 tablespoons melted organic butter or vegetable oil (I used Earth Balance)
¾ cup organic raisins (I used golden raisins)
2 teaspoons caraway seed (optional)
2 teaspoons grated organic orange rind
1 tablespoon melted organic butter to brush top of bread
Directions:
Preheat oven to 350°F.
Lightly oil an 8-inch cake pan. Set aside.
Empty contents of one box of mix into medium mixing bowl.
Blend in caraway seeds and orange rind, if using.
Combine eggs, milk and 2 tablespoons butter or oil and beat into mix.
Fold in raisins.
Spread into prepared cake pan.
Bake 35-40 minutes or until top is brown. Brush with 1 tablespoon melted butter.
Cool slightly. Cut into wedges and enjoy!
A wedge of Gluten-Free Irish Soda Bread
~*~*~
Oh. My. Goodness. Honestly, I wasn’t expecting much from this recipe at all. I mean, come on, it’s being made from, not a flour blend or all-purpose flour. Nope. A pancake and waffle mix. I had my doubts. But this came out of the oven a rich golden color, all fluffy and amazing smelling. It looked awesome. I sliced it up into 12 wedges and served them up for breakfast.
SO delicious. Dense, like real soda bread, and packed with awesome flavor. The orange zest really does add a nice zing to the loaf, so I do recommend adding that. I skipped the caraway seeds in my recipe. I love this bread. I can’t wait to make it again in the very near future. If you love Irish Soda Bread…give this recipe a try. You’d never guess it was gluten-free. And, even better, you’d never know it came from a pancake and waffle mix.
I love, love, love, love pancakes and waffles. No, for real. I make pancakes sometimes in the morning before work and waffles…well, those tend to be my weekend treat. So, finding a good mix in order to make these simple, but delicious breakfast treats is sometimes a challenge. Especially when you have food allergies.
Now, I’m not saying that all gluten-free pancake mixes will fall short of expectations. In fact, most of the ones I have tried have been decent enough to continue using…and…in some cases, purchase again.
Awhile back, I purchased a box of Gluten Free Pantry Brown Rice Pancake & Waffle Mix. And, true to form, I used everything else ahead of it while this sat in my pantry…waiting…waiting. I mean, the box is green and white…screaming at me to grab it and make some breakfast magic with it. And…still…it sat.
But, that is no longer the case. You guessed it…the expiration date was drawing close and I needed to use this mix…STAT! This is a habit that I am truly working myself out of. No more stocking up for the zombie apocalypse anymore (okay…not really why I have so much gluten-free goodness in my pantry…but it sounds good). This expiration date, however, was so close that I told my roomie that we’d be having pancakes every day this week for breakfast. Including gym mornings. Reheated pancakes are never as good as fresh of the griddle…but you have to make sacrifices.
And then…as luck would have it…I flipped the box over to look at their directions for making pancakes with this mix…and spotted another recipe. And this one utilized the entire box.
It was for Irish Soda Bread…and I just happened to have every single ingredient for it in my fridge and pantry. Lucky, lucky me. My mind was made up. Irish Soda Bread for breakfast this week. I’d make 12 slices out of it…and we would literally have one piece of it with some fruit for breakfast every day. It would mean only one morning of baking…and the rest, as long as the results were delicious, would be ready for a light reheat on regular mornings and those mornings we hit the gym.
Gluten-Free Irish Soda Bread made from a box of Glutino’s Gluten Free Pantry Brown Rice Pancake & Waffle Mix
This recipe was super easy. I just used the entire Gluten Free Pantry Brown Rice Pancake & Waffle Mix and to it added eggs, melted butter, unsweetened almond milk, raisins, and orange zest. Caraway seeds were an optional ingredient and I chose not to add them. I mixed all the ingredients together and poured the batter into a 8 inch cake pan. Put it in an oven at 375°F for 35 minutes. And when I pulled it out of the oven, just as my roommate was getting up on Monday morning for breakfast, it was golden brown. I brushed the top with some more melted butter, let it cool for only a couple of minutes, and then sliced it up.
My roommate loves her bread with butter, so she gets a schmear of that. I eat my bread plain most of the time and this was no exception.
I was really, really leery about turning a pancake and waffle mix into a loaf of Irish Soda Bread, but this…WORKED! For real. The result was amazing. The wedges of bread were sturdy and dense, just like real Irish Soda Bread. The raisins remained plump and juicy. And the orange zest adds that needed zing to the actual bread itself. The mix baked up beautifully, not becoming dry or brittle in the slightest. This bread was so easy to slice through. And the taste…well, you would never in a million years guess that this bread was gluten-free. Nor would you know that it came from a pancake and waffle mix.
I am very happy with the way this mix created this delicious Irish Soda Bread. If you are having some difficulty locating Gluten Free Pantry items…there’s a reason. It’s Glutino, and they have changed their packaging. So look for Glutino’s Brown Rice Pancake & Waffle Mix and you’ll be finding the same exact product that I used here. Now you know how long I’ve had this mix.
It may have taken me awhile to actually use this mix…but I am so happy that I finally did. And, I am more than pleased to have utilized it in a manner that isn’t just pancakes and waffles. Have a hankering for Irish Soda Bread…or perhaps those pancakes and waffles sound like just what you need in your life. In either case, for an easy, handy mix, I encourage you to get Glutino’s Gluten Free Pantry Brown Rice Pancake & Waffle Mix.
Bake or flip your way to gluten-free breakfast goodness.
A wedge of Gluten-Free Irish Soda Bread baked from a box of Glutino’s Gluten Free Pantry Brown Rice Pancake & Waffle Mix
KIND Plus Peanut Butter Dark Chocolate + Protein Snack Bar
Product: KIND Plus Peanut Butter Dark Chocolate + Protein Snack Bar – $1.99+
Well, yesterday rounded out the sample box of KIND bars that I purchased with the help of a Groupon that came through awhile back. And the final bar to get it’s chance to shine was none other than KIND Plus Peanut Butter Dark Chocolate + Protein Snack Bar.
Peanut butter and dark chocolate. This sounded like a match made in heaven to me. After all…that is exactly two of my most favorite ingredients in life. Anything with dark chocolate. Anything with peanut butter. But put the two of them together…and you have made me one very, very happy girl.
Needless to say, the very thought of sinking my teeth into this bar prior to running on Saturday morning at the park was…mouth watering. For real.
It was a chilly, foggy Saturday and my roommate and I were up quite early. The reason being I wanted to hit up Cherokee Park to run some hills before a 5K race was scheduled to kick off at 9 a.m. This meant we needed to be at the park about the time it was getting light outside. So, breakfast that morning at home was a serving of our cereals…but for in the car, to provide some fuel for her trail hiking and my running…I packed the final KIND bar in my run bag.
Being that it was a colder morning (come on, Spring…it’s freakin’ the end of March!), this bar was a bit chilled. So, the ooey-gooey texture I prefer over brittle and hard was not happening. But, a little warm up in my toasty fingers and everything would be okay. As we hit the highway, I busted out the KIND bar and split it in half, handing her one half while I kept the other.
Bite one…was, as I said, a bit hard. Damn cold weather. Messing with my snacks. But after that, things started to get interesting…and flavorful.
The KIND Plus Peanut Butter Dark Chocolate + Protein Snack Bar is…just what it sounds like. Dark chocolate and peanut butter crack. Every bite bursts with this sweet and salty flavor that I love. And the dark chocolate adds the right amount of sweetness to counter balance the peanut butter and nuts that are throughout the bar. I loved it. It, surprisingly, wasn’t my favorite bar. That still has to be the Fruit & Nut Bar…but this one…this one comes close.
The KIND Plus Peanut Butter Dark Chocolate + Protein Snack Bar is a healthy and satisfying mix of a variety of nuts. So, not just peanuts. Nope. They go all out and include peanuts, walnuts, almonds, cashews, macadamias, and Brazil nuts. All of those are blended with peanut butter, honey, and soy crisps. Then the bar is coated on the bottom with dark chocolate and a dark chocolate drizzle beautifully adorns the top. This means every bite is guaranteed that sweet/savory taste.
Nutrition-wise, this bar isn’t too far off the mark. Not for what it contains. The entire bar will set you back 200 calories and 13 grams of fat. Keep in mind, however, that the fat is derived from nuts, and therefore is at least the healthy kind of fat. This bar is very low in sodium, only 50 mg, and relatively low in sugars, topping out at 10 grams. And with all that peanut butter and nutty goodness, this bar offers up a dose of 7 grams of protein. NICE! These snack bars are also gluten-free
KIND offers up a variety of different flavors and nutritional benefits with their KIND Snack Bars. The KIND Plus Peanut Butter Dark Chocolate + Protein was a nice addition to their satisfying and delicious line up. I didn’t like every flavor in the box, but none of them were inedible. And that is a great thing. I intend to continue to sample flavors that were not offered in my cube of goodness and see what else KIND has to offer.
But so far…highly impressed.
KIND Plus Peanut Butter Dark Chocolate + Protein Snack Bar (unwrapped)
The Celiathlete 