I am in love with my Gluten Free on a Shoestring books. I always have been. I always will be. Because the recipes utilize items you would normally have in your kitchen. Not only that, all of the recipes are super easy to prepare and have been DELICIOUS!
I mean…DELICIOUS!
I own three of the four Gluten Free on a Shoestring books by Nicole Hunn. However, this particular recipe I stumbled across through a post on Facebook…and it is not in any of her current books. That being said, I pinned it to my Pinterest account and then made arrangements to make it that weekend.
And I did. And it was awesome.
I loved how light and full of peanut butter flavor this bread was. While the chocolate chips are optional, I highly recommend it. Great topped off with jam or…as I enjoyed preparing it…as French toast…with blueberry maple syrup topping it off. Whether you like it plain, jammed up, buttered up, or French toast style…this quick bread is super easy to make and even easier to devour.
Recipe: One Bowl Gluten-Free and Dairy-Free Peanut Butter Quick Bread
One Bowl Gluten-Free and Dairy-Free Peanut Butter Quick Bread
1 cup smooth natural peanut butter (I used Trader Joe’s Organic Unsalted Natural Peanut Butter, but I bet any other nut butter, or non-nut-butter would work beautifully)
1-1/4 cups milk, at room temperature (I used Silk Unsweetened Cashew Milk)
2 eggs at room temperature, beaten
2/3 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 cups all purpose gluten free flour (I used Mina’s Purely Divine Gluten Free All-Purpose)
2 tablespoons cornstarch (or try arrowroot or potato starch) (I actually used arrowroot)
1-1/2 to 2 ounces semi-sweet chocolate chips (optional, but recommended!) (I used Enjoy Life)
Directions:
Preheat your oven to 325°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
In a large, heat-safe bowl, place the peanut butter and microwave for 30-seconds on high power just to loosen up the peanut butter and make it easier to stir. Remove it from the microwave and whisk the peanut butter until smooth.
Add the milk, eggs, sugar, salt, baking powder and baking soda, whisking to combine well after each addition. The batter will be thin.
Switch to a large spoon or spatula, and add the flour and cornstarch, mixing to combine after each addition. The batter will be relatively thick.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Using a very sharp knife, score the center of the loaf along the length from one end to the other in one swift motion. Scatter the (optional) chocolate chips over the top of the batter, and press the chips gently into the batter to adhere.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out with a few moist crumbs attached (about 1 hour), rotating once during baking.
Remove from the oven and allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely.
Slice thickly and serve, topped off however you want. Wrap any leftover slices tightly in freezer-safe wrap and freeze until ready to use. Defrost at room temperature.
ENJOY!
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Serious…serious yum! I mean…yum!! And if you want a protein-packed breakfast or snack, this is the bread to make. It has great flavor, great taste, great texture. It was light (not dense and heavy) and the chocolate chips gave it this nice touch of sweetness without overpowering the entire recipe. And, as I said, it is great as French toast. For real!! I was sad when my roommate and I polished this off on Friday for breakfast, but I will definitely be making this again.
Pamela’s Products Gluten Free Mini Cinnamon Grahams
Product: Pamela’s Products Gluten Free Mini Cinnamon Grahams – $4.99+
Graham crackers. They are so simple…so commonplace. They are something that conjure up memories of campfires, toasting marshmallows, gooey chocolate, and sticky fingers. They recall afternoons where you grab a graham cracker (probably a cinnamon one because that dusting of sugar on top made it feel like such a treat) and snack on it while heading out to play with friends before dinner, or settling in with a good afternoon television show.
That was my childhood. That was my adulthood. Well, maybe not the playing with friends thing…but graham crackers had such a prominent part of my life. Especially when bonfires and campfires were involved.
S’mores are one of the best treats in the world. It’s got all the textures, all the sweetness…everything that makes a treat a treat. Who doesn’t love s’mores. The problem being…I’ve only come across a few gluten-free graham crackers since being diagnosed with Celiac. Kinnikinnick was the first brand I knew of that existed, making S’moreables for that graham cracker craving. Then, Schär came out with their Honeygrams, which I have tasted, but never purchased. They are also good. But that was basically it…unless you made your own. I love to bake, but I haven’t tackled crackers yet…or any sort.
And then, at Expo West this past year, I saw images come through from Pamela’s Products that were touting their latest product: Graham Crackers and Mini Grahams…in three (3) flavors: Honey, Cinnamon, and Chocolate. Oh, and also available in two (2) sizes: Graham Cracker Size and Minis.
I searched high and low in my area for these and finally gave up, believing that it would take at least a year for the Louisville area to get them in. But then, randomly one afternoon with a quick stop by my Kroger (of all places)…there two flavors of the mini grahams sat on a shelf. And, yes, I snagged a box of each and took them home with me. I had to have them. I’d been searching for them. It had to happen.
Well, back on Monday, August 10, it was National S’mores Day. And, I didn’t know this until after I used these to make a small dessert S’mores Bowl…but Monday was the day I pulled these off the top shelf of my pantry to serve up for dessert. Coincidence, yes…but perfectly timed. YAY for happy and delicious coincidences.
The Pamela’s Products Gluten Free Mini Cinnamon Grahams are little medallions of graham cracker goodness, each cracker being around the size of a quarter, perhaps just slightly smaller. The Cinnamon flavor (which is the box I opened first) looks like the perfect miniature cinnamon graham cracker. Honestly. The little hexagon shapes are one-bite sized and are good for popping if you just want something mindless and easy. But, you know me…nothing can ever be that easy. Although, for the sake of the blog, I may have popped a couple without the rest of the toppings in the S’mores Bowl that I created. The S’mores Bowl is a layer of the Pamela’s Products Gluten Free Mini Cinnamon Grahams, a tablespoon of dark chocolate chips, and then vegan marshmallows, which I then torch with my kitchen torch, successfully melting the chocolate and toasting the marshmallows to perfection. I did this for my roommate and then again for me. And so…we settled in to get our first taste of the Pamela’s Products Gluten Free Mini Cinnamon Grahams.
Want to bring back the taste of your childhood? Well, these will do it. These miniature graham crackers are everything that is right and good in the gluten-free snack world. I don’t buy many treats like these often…but I had to try these. I was craving s’mores for a long while now…and these gave me a way to make a fantastic dessert with all the flavors of the s’mores without making an actual s’more. Once I find somewhere local with the actual Pamela’s Products Gluten Free Grahams, then I’ll make the real things. But…as of now, I’ve only found the minis. That should change though. Count on it.
The Pamela’s Products Gluten Free Mini Cinnamon Grahams are lightly dusted on the top with cinnamon and sugar. This coating brings this nice touch of sweetness to the rich graham and molasses flavor of the crackers themselves. I love the flavors that erupt with each bite. It’s sweet and rich and tastes just like the graham crackers I was guilty of sneaking out of the pantry as a child. I thought they were the perfect base for the S’mores Bowls, easily scooped up with melted chocolate chips and toasted marshmallows. They are bite-sized graham cracker bites of goodness. Perfection. Sheer graham cracker perfection.
Let’s discuss what the Pamela’s Products Gluten Free Mini Cinnamon Grahams are made from, shall we? This particular treat is made up of a gluten free flour blend (brown rice flour, white rice flour, tapioca starch, sweet rice flour, xanthan gum), organic non-GMO butter (salted), brown cane sugar, sorghum flower, gluten-free oat bran, molasses, organic non-GMO honey, gluten-free flavors, cinnamon, grainless and aluminum free baking powder (sodium acid pyrophosphate, potato starch, sodium bicarbonate), baking soda, sea salt, spices, and a topping that is made up of organic sugar and cinnamon. This product is certified gluten-free by GFCO, made in a dedicated gluten-free facility, and kosher certified. They are gluten-free, wheat-free, soy-free, corn-free, nut-free, egg-free, contain no artificial flavors or additives, contain no hydrogenated oils or trans fats, and contain no corn syrup.
So…that’s awesome!!
Speaking of awesome, the nutritional facts for the Pamela’s Products Gluten Free Mini Cinnamon Grahams aren’t too bad either. A serving size is 10 crackers (29 grams) and there are about 7 servings per box. This serving will provide you with 150 calories, 6 grams fat, 3.5 grams saturated fat, 0 grams trans fat, 15 mg cholesterol, 110 mg sodium, 23 grams carbohydrates, 1 gram fiber, 8 grams sugars, and 1 gram of protein. Not too bad for a graham cracker, right?! I’m happy with it.
So, go ahead, pop open a box of Pamela’s Gluten Free Mini Cinnamon Grahams and crunch, dunk, dip, or pile high with chocolate and marshmallows…and devour. Do whatever it is you want with these little miniature graham crackers. These gluten-free treats are fantastic. And I’m sad I have only about 2 servings left. Time to go pick up more. Just simply put…delicious!
S’mores Bowl made with Pamela’s Products Gluten-Free Mini Cinnamon Grahams, dark chocolate, and vegan marshmallows
It was one of those moments where you receive an e-mail with a recipe…and you’re out of town visiting a friend, who happens to keep gluten-free goodies at her house just for you! And every ingredient needed for said recipe that caught your attention is already in her pantry, fridge, or freezer.
To me, that sounds like a sign to make something for sure. And as it is traditional for the two of us to cook at least once together when visiting…this recipe seemed to fit the bill.
And why did it catch my eye? First…the word “breakfast” was involved. We all know that my favorite meal of the day is breakfast. Secondly…the word “cake.” Yes…CAKE FOR BREAKFAST!
I have actually made this recipe twice now…and found the flour I used for it the second time (Mina’s Purely Divine Gluten Free All-Purpose Flour) worked a lot better than the Trader Joe’s Gluten Free All Purpose that we used at Jenn’s. I served this up to my parents, my sister, and my nephews…and all loved it as much as my roommate, Jenn, and I did. So…this is forever being made.
The original recipe was from Gluten Free on a Shoestring…posted by Udi’s Gluten-Free. The recipe below…is how I make it!
Cake for breakfast…it sounds so sinful, but, even more importantly…it’s delicious.
4 tablespoons unsalted butter, at room temperature (I used Earth Balance)
1/2 cup + 1 tablespoon vanilla Greek yogurt, (If dairy-free, use soy/almond/coconut yogurt) (you make need to add more to mix)
2 eggs, beaten
1-1/4 cups fresh roughly chopped strawberries
Directions:
Preheat your oven to 350°F. Grease an 8-inch square baking pan, then line it with crisscrossed sheets of unbleached parchment paper, overhanging both sides of the pan. Set the pan aside.
Make the batter.
In a large bowl, place the flour, baking powder, baking soda, salt and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter, yogurt and eggs, mixing to combine after each addition. The batter will be thick.
Add 1 cup of the chopped strawberries and mix gently until the strawberries are evenly distributed throughout the dough, taking care not to crush the strawberries.
Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. Scatter the remaining 1/4 cup chopped strawberries over the top of the batter, pressing them gently into the batter.
Bake the cake.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the top is very lightly golden brown (about 25 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before lifting out by the overhung parchment paper and placing on a wire rack to cool (peeling off the parchment from the bottom of the cake if possible). Allow to cool completely before slicing into 16 squares and serving.
**NOTE: I store this in the fridge and give it a 20-30 second heat up in the microwave before eating. It is DIVINE!**
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This cake is not just for breakfast, but it is a rather healthy, low-calorie, and amazingly moist and delicious way to have breakfast. Nothing better than having your cake (for brekkies) and eating it too! I was so impressed by this recipe, and totally made only a few slight adjustments to the recipe, but it came out perfect. And I intend to make it again very soon. It’s easy, it’s delicious…it’s what breakfast should be.
Bless you GeeFree. Bless you for bringing these into the gluten-free world. Thank you for putting these out on the market. Why? Because I’ve looked at the very complicated and confusing instructions on how to make gluten-free puff pastry at home and it was not something I thought I was capable of producing. Not well. Not at all. And I love to bake and cook. So…THANK YOU!!
It was at Expo West in 2014 that the GeeFree Gluten Free Puff Pastry Sheets were introduced. I saw the pictures on the various Twitter feeds and Instagrams that I follow of people who were fortunate enough to attend. And I was excited. SO excited. And then…let down at the fact that I have never…ever…seen this brand carried anywhere in my area. I looked though. And it took a trip to Columbus, Ohio…and the natural food store Raisin Rack, before I found these…three weekends ago. Believe it or not…it took over a year. I bet you’re wondering if the wait was worth it.
GeeFree Gluten Free began when Susan Hougui, a veteran of the food industry for over a decade, was visiting with friends while traveling overseas. The family needed to avoid gluten and Susan was served the most delicious puff pastries. Intrigued, as she had never seen anything like it, she tried them and found them to be crispy, yet tender, treats. Excited with this discovery, she called her friend and master baker, Steve Leyva, to help her recreate and perfect the treats that Hougui had been served…and that she knew would be a sensational hit. The first three products to be released in the savory line from GeeFree were Spanakopita, Franks in Blankets, and Chicken Pot Pie. And now…PUFF PASTRY!!
Puff Pastry…for sweet or savory. For desserts or dinner. PUFF PASTRY!! GLUTEN FREE PUFF PASTRY!!
Thank you…GeeFree Gluten Free. Thank you!
So…since I now had the GeeFree Gluten Free Puff Pastry Sheets in my clutches…and my freezer…I knew immediately the first thing I wanted to make with them. Way back…back before I went gluten-free, I made these amazing Tomato and Goat Cheese Tarts, with the aid of a recipe from The Barefoot Contessa, and fell in love with them. This was just before I had to go gluten-free…and so…when it happened, this new favorite recipe was now forever gone. I attempted it a couple of years ago, in 2013, with the Pillsbury Gluten Free Pie & Pastry Dough. It wasn’t the same at all. So…when a recipe that actually calls for puff pastry now can have real (gluten-free) puff pastry, I, naturally, have to make it. So I did.
GeeFree Gluten Free Puff Pastry Sheet
I put the pastry sheets into the fridge the night before I was going to make this dish, allowing them to thaw from frozen. When I got home from work, I began to work on caramelizing onions for the recipe, slicing tomatoes, giving my homegrown basil a julienne, and then went to snag the pastry sheets from my fridge to prep them. My counter top got a liberal sprinkling of gluten-free flour, as did my rolling pin, and I rolled out the sheet to be thinner before cutting 6 inch circles from it. I used a paring knife to score a ¼-inch-wide border around each pastry circle. Then, the center circle was scored with the tines of a fork and given a sprinkle of Parmesan cheese, not leaving the border of that second circle. The caramelized onions were placed on top, along with crumbled goat cheese, a slice of tomato, olive oil, basil, salt and pepper. I sliced shards of Parmesan to put over the top and went to bake these tarts, praying that this all worked out just as I remembered.
The bad…the puff pastry didn’t puff up around the edge that was not scored. So, if you are looking for that flaky, layered, soft crust that puff pastry produces when it puffs in the oven…this didn’t happen. The puff pastry remained completely flat…like a pizza crust.
The good…it tasted phenomenal. And even though I baked it at a higher temperature (per the recipe I was using, as opposed to the box directions), it didn’t burn (like the Pillsbury pastry dough did), and it did have that light texture you expect from a puff pastry…just without the lift. And that’s fine. It got to this gorgeous golden color. And it worked as a great base for the tart I was making. So, it wasn’t like the one I used to be able to eat…it sure tasted like it. Looks aren’t everything. And this didn’t look bad, it just didn’t get puffy. The flavor, buttery, crispy, soft, amazing…yeah…it was worth the wait for over a year to actually try this stuff. And I think next time I’m going to try it in one of their suggestions online…like a fruit tart…or a vegan version of a pot pie. Hmmm…that might be what I do actually. YUM!!
Let’s discuss what goes into the making of the GeeFree Gluten Free Puff Pastry Sheets. These pastry sheets are made from potato starch, butter (sweet cream, natural flavorings), water, canola oil, eggs, sugar, baking powder, salt, xanthan gum, flaxseed meal, whey protein concentrate, inulin (chickory root), guar gum, baking soda, citric acid, and annatto.
Each package contains two 9×7 frozen puff pastry sheets. This box is meant to serve 6 people. A serving size is 1.5 ounces of a pastry sheet. This serving will provide you with 150 calories, 9 grams fat, 4.5 grams saturated fat, 0 grams trans fat, 25 grams cholesterol, 250 mg sodium, 18 grams carbohydrates, 1 gram fiber, 1 gram sugars, and 0 grams of protein. Not extremely filling…but definitely full of delicious flavor and texture.
I am impressed with the innovation of gluten free puff pastry sheets that can be bought at the store in the freezer section instead of having to go through the quite labor-intensive way of making it from scratch. GeeFree Gluten Free took all the hard work out of the task and simplified it into puff pastry sheets that are there for your convenience. I am one happy little baker and chef right now. Oh yes…so very happy. If you can find the GeeFree products, get the Gluten Free Puff Pastry and create some puff pastry goodness. Just…amazing that it has happened.
Gluten Free Tomato & Goat Cheese Tart made with GeeFree Gluten Free Puff Pastry Sheets
Luna & Larry’s Organic Coconut Bliss Mint Galactica Non-Dairy Frozen Dessert
Product Review: Luna & Larry’s Organic Coconut Bliss Mint Galactica Non-Dairy Frozen Dessert – $5.99+
Growing up, my dinner always ended with a little touch of something sweet. Dessert. It was always my motivation to eat most of what was on my plate. My parents had a rule that we at least had to try something. I was never a picky eater, but I had things I liked more than others. I’m still that way. Believe it or not…I am only human. HA!
So, I think the hardest part of my journey has been not being able to stomach ice cream these days. I used to take a supplement for it, but even that has not helped as of late. So, my cheating with dairy has come to an end. I am completely dairy free…
But it doesn’t mean I’m ice cream free!
Thanks to the frozen dessert gods that brought Luna & Larry’s Organic Coconut Milk frozen goodness into my life. Now, I’ve had (and loved) a couple of their products before, the Dark Chocolate Bars and the Salted Caramel & Chocolate Non-Dairy Frozen Dessert. But there was one in particular that I had my eyes set on. It was their version of mint chocolate chip…or, in the Luna & Larry universe – Mint Galactica.
It sounds so sci-fi and space-agey. LOVE IT.
Know what else I loved? This freakin’ ice cream!! Can I call it ice cream if it is dairy free? I’m going to, because it might as well be the full-blown thing. It tastes…awesome!! A little sci-fi and space-agey too. (*WINK*) Okay…so maybe not that far…but it is mint chocolate chip at its minty best. To be honest, there is a local place here called The Comfy Cow that has a signature flavor called Minty Chocolate Chippy. It was one of my favorites when I’d cheat and eat dairy…with a drizzle of hot fudge and it tasted like a Girl Scout cookie. Well…this was just as good…a bit mintier…but just as creamy and delicious as the full-barrel, real deal stuff at my local ice cream shop. And you know what…for an ice cream made out of coconut milk…that’s pretty fantastic, if you ask me! I loved that the flecks of chocolate were just that…flecks. Sometimes the chunks of chocolate get a bit much in a frozen dessert…way too big go comfortably eat. I always do, usually saving it for last to suck on and allow to melt, but this was a nice change of pace and it perfectly flavored each and every bit of ice cream not just with that desired dark chocolate bitterness, but also with a bit of a crunch…a perfect texture for this ice cream. Totally out of this world.
So, let’s discuss what goes into a pint of Luna & Larry’s Organic Coconut Bliss Mint Galactica Non-Dairy Frozen Dessert, shall we? This ice cream is made with organic coconut milk (organic coconut, water, organic guar gum), organic agave syrup, organic dark chocolate flakes (orgnaic fair trade dark chocolate [organic fair trade cocoa liquor, organic fair trade cane syrup, organic fair trade cocoa butter, organic fair trade cocoa powder]. organic coconut oil), organic coconut cream, organic peppermint extract, and organic vanilla extract. Simple, natural ingredients. This dessert treat is gluten-free, soy-free, dairy-free, vegan, non-GMO, and kosher.
And now…the down and dirty. That nutritional information. This is an ice cream treat, so keep that in mind when you read these off. Every serving is worth every calorie…trust me. A serving size is 1/2 cup and there are 4 servings per pint. This serving will dish up 240 calories, 19 grams of fat (most of that is the healthy bit that comes from the coconut…be not afraid!), 16 grams saturated fat (definitely from the coconut), 0 grams trans fat, 0 grams cholesterol, 35 mg sodium, 18 grams carbohydrates, 1 gram fiber, 14 grams sugars, and 1 gram of protein. Filling, not especially…delicious…totally!!
Seriously, if you are looking for a cooling, delicious, minty-fresh treat this summer, look no further than Luna & Larry’s Organic Coconut Bliss Mint Galactica Non-Dairy Frozen Dessert. It is one of the best mint ice creams out there…and an added bonus is…it has no dairy, making it an option for those out there who can’t tolerate dairy, or choose not to consume it. This would be fantastic with hot fudge melted over the top…but on it’s own…amazing. Totally over the moon for this flavor!
A serving of Luna & Larry’s Organic Coconut Bliss Mint Galactica Non-Diary Frozen Dessert
So Delicious Dairy Free Dark Chocolate Truffle Cashew Milk Frozen Dessert
Product: So Delicious Dairy Free Dark Chocolate Truffle Cashew Milk Frozen Dessert – $6.99+
Okay, all you lactose intolerant and dairy allergic…listen up! So Delicious Dairy Free has done it…AGAIN! Yes, from the same company that brings you all things deliciously dairy-free comes the latest additions to their line of frozen desserts – with a base of cashew milk.
Unless you have been hiding under a rock, or unless you are new to my blog, you know that my latest obsession, one that I really will pawn off on my readers, colleagues, and friends alike (and have!) is my love of cashew milk. It’s rich, creamy, packed with calcium, and just amazing. And unless you have a nut allergy, I highly recommend switching to cashew milk.
But why stop there? Because So Delicious Dairy Free has a line of five (5) different frozen desserts (ie: ice creams) that use cashew milk for its base. Want to see me do a happy dance? You really don’t want to witness that, but trust me, the first moment I found these in my grocery stores, I did one. I’ll probably turn up on a grocery store Christmas video or something. HA!
But that doesn’t matter. The happy dance that ensued was well worth it. Especially…especially for this particular flavor:
DARK CHOCOLATE TRUFFLE!!!
They had me at dark chocolate, honestly.
The existence of this ice cream is proof that So Delicious loves us and wants us to be happy. Yes, us, the collective group of those who cannot tolerate dairy. Here’s the scoop (see what I did there?)…
I heard about the release of the So Delicious Dairy Free Cashew Milk Frozen Desserts but figured it would take awhile for my area to get them in. It didn’t.
For once. Thank the ice cream gods…it didn’t.
Now, prior to noshing on the Dark Chocolate Truffle variety of the So Delicious Dairy Free Cashew Milk Frozen Desserts, I had already had the opportunity (thanks to my roomie!) to indulge in three other flavors: Snickerdoodle, Salted Caramel Cluster, and Cappuccino. This is the fourth of five flavors that are in this line. The final one I have yet to buy and try is the Creamy Cashew flavor. But…here I was with this amazing looking chocolate dessert in my freezer. You better believe I was going to dive right in. But I had to wait 10 minutes to let this delicious frozen treat get to a scoopable temperature. I’m sort of used to that. If it’s not dairy…give it 10 minutes on the counter before trying to scoop. It’s the magic number. It works wonders. I just left it out while we ate a quick dinner.
After dinner…I scooped up a serving into our special ice cream bowls, delivering one to my roommate before returning to the kitchen to put the pint away in the freezer and rinse off the scoop. That’s when I hear…”It tastes like Comfy Cow…”
Granted, if you are not from or have not visited the Louisville, Kentucky, area you might not understand that statement. Comfy Cow is our local ice cream place. AMAZING ice cream. Ice cream that I can’t indulge in anymore like I used to. But this statement from my roommate (who can have dairy and eat Comfy Cow ice cream) lifted my spirits. I grabbed a spoon and dug in.
OH…YES!! If you are a chocoholic like me, this is the ice cream that is going to feed your soul. It’s smooth, creamy, rich, and just chocolate to the max…without the overkill. This means…this decadent desert is any chocolate lover’s dream. I love the complex nature of the chocolate flavor, which, by the way, is brought to you by organic fair trade cocoa. So, this creamy, dreamy chocolate base and then So Delicious ups the ante by adding bits of chocolate truffles for texture and flavor? Oh…my…dairy…free…god! I love chocolate, but most dairy-free varieties fall short when it comes to ice cream. Not this one. The cashew milk lends a bit of creaminess that I find almond milk, soy milk, and rice milk bases to be missing. The intense flavor will definitely feed that sweet tooth. You’ll lick the bowl. Oh yes…yes you will!
So, let’s discuss what So Delicious Dairy Free puts into their pints of Dark Chocolate Truffle Cashew Milk Frozen Dessert. Each pint is a gorgeous blend of cashew milk (water, cashews non-GMO canola oil), organic dried cane syrup, organic fudge sauce [organic cane syrup, water, organic fair trade cocoa (processed with alkali), organic tapioca starch, organic chocolate liquor], chocolate flake [cane sugar, coconut oil, cocoa (processed with alkali), chocolate liquor, natural vanilla flavor], organic fair trade cocoa (processed with alkali), sea salt, gum acacia, and guar gum. It is vegan, gluten-free, and non-GMO. It contains no trans-fat or cholesterol. YAY!
As far as nutrition goes, for an ice cream, you’ll love these stats. A serving of the So Delicious Dairy Free Dark Chocolate Truffle Cashew Milk Frozen Dessert is 1/2 cup. This serving will give you 180 calories, 9 grams of fat, 3 grams saturated fat, 0 mg cholesterol, 120 mg sodium, 24 grams carbohydrates, 2 grams of fiber, 18 grams sugars, and 3 grams of protein. I admit, it’s a bit high on the sugar…yes…but this treat is definitely worth the indulgence.
If you are craving a rich, creamy, decadent, delicious frozen treat…but just can’t handle the dairy…grab a pint of the So Delicious Dairy Free Dark Chocolate Truffle Cashew Milk Frozen Dessert. Trust me…it doesn’t (and can’t) get any better than this. You’ll feel like you’re committing a sin, but it’s just dessert…it’s okay. The dessert gods forgive you. Just remember…it would be so easy to eat this all in one sitting, so, while I never discourage eating ice cream straight from the carton, it would be way too easy to just not stop in this case. Indulge wisely. And enjoy!
A scoop (serving) of So Delicious Dairy Free Dark Chocolate Truffle Cashew Milk Frozen Dessert
Food For Life Sprouted For Life Gluten Free Almond Bread
Product: Food For Life Sprouted For Life Gluten Free Almond Bread – $5.99+
Sometimes a product you never thought about trying serves you up a good reason to keep getting it. And if anything, that is exactly the experience I had with the new line of Sprouted For Life Gluten Free Breads from Food For Life. In particular, the gluten free Almond Bread has really struck a chord with me.
I can’t explain it.
It wasn’t too long ago that I was introduced to a couple of new breads on the market. While the brand name has been producing gluten-free breads for awhile now, it wasn’t a brand that I actively sought out. Yes, I saw it all the time in the freezer section of Whole Foods and other natural food stores, but I had grown accustomed to snagging Rudi’s or Udi’s or (now) the Aldi liveGfree brand or Canyon Bakehouse. Food For Life was there…I just always overlooked it.
And why?
Who knows? As an active (even now, with an on-the-mend injury) athlete, it’s important to properly fuel my body and eat wholesome foods. Most products on the market for the gluten-free diet happen to be junk food. It drives me nuts. I hit that gluten-free section of a store and I can find a vast array of cookies, crackers, chips, pretzels, and the like. It is one of the biggest pet peeves of the grocery store. Yes, a lot of people with Celiac and gluten intolerance do miss out on some of the finer treats like Oreos and the like, but the shelves are literally overrun with products that aren’t going to feed your body right and healthy.
But Food For Life set out to change that. Through a lot of research and development, Food For Life released the first ever gluten free breads made from sprouted grains, such as quinoa, millet and chia. A majority of gluten-free breads, while satisfying the “gluten free” bread requirement, don’t address the overall health needs of consumers. Without the gluten to give bread the soft, elasticity of regular breads, most manufacturers choose alternative ingredients that mimic the feel of gluten, using egg, milk, and refined starches in order to achieve a softer and chewier texture. But these breads are created from ingredients that you wouldn’t expect to find in natural breads, many of which are devoid of nutrients.
Food For Life stepped up and decided to start a line with four varieties of completely gluten-free breads that were specifically created with the health of consumers in mind. Not only are they gluten free, but they are also vegan and made from nutrition packed ingredients that have been sprouted to maximize nutrition and digestibility.
I was fortunate enough to be sent one loaf of each of the Sprouted For Life Gluten Free Breads from Food For Life. These loaves come in Original 3 Seed, Almond, Cinnamon Raisin, and Flax.
This past week, I decided to reach into the freezer and pull out the loaf of the Food For Life Sprouted For Life Gluten Free Almond Bread. Why? Because I was about to make something sweet and savory, and somehow the thought of bread with a hint of almond flavoring just sounded like it would pair well. I mean, do I really need a reason? You see, I was serving this up as a side dish to my Mexican Corn Dip. I had vegan Kite Hill Ricotta Cheese in my fridge and a jar of fig preserves from Charleston, South Carolina. It was an odd side to have with the corn dip, but it actually worked out really well.
I simply preheated the oven and placed two slices of the Food For Life Sprouted For Life Gluten Free Almond Bread on the baking sheet. Into the oven it went to get a nice toast on it. When it was perfectly toasted, I removed the slices from the oven and let them cool slightly. Then, each slice got a schmear of the Kite Hill Vegan Ricotta and then a dollop of the Charleston fig jam. I plated each slice with the corn salsa and dinner was strange…but served.
One bite, and I knew I was in love with this bread. For real! The Food For Life Sprouted For Life Gluten Free Almond Bread had the most amazing flavor that I have tasted in bread in a long time. I was blown away with the slight hint of sweetness, making it the ideal vehicle for this spread of ricotta and jam that I topped it off. It was heaven. But this bread doesn’t have to be limited strictly to sweet spreads. In fact, this morning I slathered two slices of it with mashed avocado and it was divine. Honestly, the pairing of the sweet, nutty almonds makes this bread beyond amazing. It makes it a nutritious powerhouse too. The slight nutty flavor compliments anything that you could think to top it off with. I have been impressed each time I have used this bread out of my freezer. And, yes…it was delicious as a grilled cheese sandwich as well. In fact, the nutty flavor with the vegan cheese that I put in my sandwich meshed so well. Delicious any way you slice or slather it. It’s fantastic.
Food For Life Sprouted For Life Gluten Free Almond Bread is made with organic almonds for extra flavor, nutrition and to help aid in blood glucose regulation. This bread is specifically developed to help keep you on the go and perform at your best. When you toast it…that rich nutty flavor is released and it is awesome.
So, what all goes into the making of Food For Life Sprouted For Life Gluten Free Almond Bread? Well, it’s simple. It really is. This bread is made from organic sprouted quinoa (red and/or white), filtered water, organic arrowroot, organic potato starch, organic sprouted millet, organic tapioca, organic applesauce, fresh yeast, organic almond meal, organic safflower oil, organic cactus, organic sprouted chia seeds, organic agave, organic vanilla, sea salt, vegetable gum (xanthan, cellulose), and organic psyllium. Made with sprouted chia, sprouted quinoa, and sprouted millet, this bread is a trio of health. Not only is it made with sprouted grains (which are SO good for you!), it is also vegan, gluten-free, and high in fiber. It is so rare for a gluten free bread to be high in fiber. This is a welcome addition to my freezer.
So let’s discuss the nutritional information for the Food For Life Sprouted For Life Gluten Free Almond Bread. Since passing my final exam in personal nutrition for the nutrition course I was taking and moving on to the advanced nutrition,my nutrition course, I have learned that there is more to counting calories. Sure, it is important, but it shouldn’t be the focus. It’s all about the nutritional aspects of the food. Avocados are high in fat and calories…but SO much better for you than that chocolate bar with the same amount of fat and calories. See what I mean? A serving size is one (1) slice. In this serving, you will be provided with 110 calories, 3 grams of fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 110 mg sodium, 19 grams carbohydrates, 3 grams fiber, 1 gram sugars, and 2 grams of protein. I was freaked out at first with the high calories per slice, but, again, not all calories are created equal and there is nothing fake going into this bread. It’s all healthy, all good, all nutritious. Making this a fantastic choice.
I used to turn my nose up at the Food For Life breads due to the high calories, but I have learned a lot about nutrition since then, and it turns out this is one of the best, nutrition-wise, gluten free breads on the market. If you love a hint of nutty sweetness in your bread, I highly, highly recommend the Food For Life Sprouted For Life Gluten Free Almond Bread. It was truly love at first bite. A bit of a surprise, but this is, by far, one of my favorite gluten-free breads I have ever tasted. I was very fortunate to be sent these loaves. I spotted them in Whole Foods the other day. I’m going to be well stocked for the future.
Vegan Ricotta and Charleston Fig Jam on top of toasted slices of Food For Life Sprouted For Life Gluten Free Almond Bread
I have been a fan of scones ever since I bit into my first one while visiting Europe in 2003. Scones, after that, became this legendary thing, and something I was determined to enjoy every time I went overseas. At that point I was either living in Birmingham, Alabama or in Louisville, Kentucky…which are not exactly a hotspot for scone making and feasting. Not to say some bakeries didn’t turn them out. As I was going through the initial stages of my Celiac diagnosis, before we really pinpointed it, I was enjoying a homemade, amazing scone from a local coffee shop, which was produced by a local bakery…which I often bought out of their scones and froze at home for later enjoyment.
Then…the gluten-free diet kicked in…immediately…for my health.
So, after a hiatus from my scone indulgences, I just couldn’t take it anymore. I had to have them back in my life. So, I got into my kitchen and using what gluten-free flour I had on hand (mostly Pamela’s Products pancake mix) at that point, I began making my own versions and variety of flavors for gluten-free scones. And while they weren’t as good as the ones I had overseas or the ones the bakery made, they were pretty damn good in their own right.
It has been awhile since I’ve made scones. A very long while. But while I was out shopping one day, I ran across a box that was labeled “GLUTEN FREE” and had the word “SCONES” on it. Okay…you have my undivided attention!! The company was Sticky Fingers Bakeries, and they had a line out of gluten-free scone mixes in a variety of flavors: Apple Oat, Wild Blueberry, Meyer Lemon, Original, Chocolate Chip, and Pumpkin Cranberry.
My roommate, knowing me elation said we could purchase one to make…and then grabbed the Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones mix. HA! Should have known. If it is lemon, she wants to have it. So…it came home with us and went into the pantry. Months later, I finally decided it was time to stop putting it off and start baking.
This past Monday night, I did just that, deciding that the scones could be the breakfast we eat post-gym while settling in at work. In fact, I had made my own blueberry jam not too long ago, which would pair nicely with the lemon pastry, if all went well.
Sticky Fingers Bakeries began with a scone…and a dream. Seriously! It was founded in 1987 by fraternity brothers Tom Owens and Ted Vogelman in San Diego, California. It initially began as a thriving retail bakery. The scones, in particular, were selling out every day. When recipe request kept flooding in, they knew they were on to something. Owens and Vogelman got to work on a scone mix that their patrons could purchase and recreate the bakery’s most popular item at home…just by adding water. The mix was a hit…so they kept going…and the company kept growing. Today, their products include their popular scone mixes as well as muffin mixes, an Irish soda bread mix, three brownie mixes, a line of premium fruit spreads (including curds, jams jellies and fruit butters), and now…GLUTEN FREE SCONES!
Sticky Fingers Bakeries prides itself on the quality of their ingredients. None of their mixes contain artificial flavors, colors, preservatives, trans-fats, or saturated fats.
Sticky Fingers Bakeries carries their commitment to quality over to their gluten-free scone mixes as well. They are made with high quality ingredients that give them the same delicate, crumbly texture with just a touch of sweetness. Even better, this line of their products is produced in a certified gluten-free manufacturing facility.
Baking these are so easy, you will think someone at a bakery did it for you. Simply get out a baking sheet and line it with parchment paper. Then, pull the box containing the Sticky Fingers Bakeries Gluten Free Meyer Lemon Scone Mix out of your pantry and open it up. Pour the mix into a large mixing bowl and add to it 3/4 cup + 3 tablespoons water and 3 tablespoons of vegetable oil. Mix everything together with a fork until a sticky dough forms. Then, drop heaping spoonfuls of the batter onto the baking sheet and allow to bake for 13-15 minutes, or until firm and light golden brown. The mix makes 10 scones, but I managed to get 12 out of it. HA! The box says these are great warm, on their own, or with butter, honey, jams of curds.
I highly recommend jam. Preferably a homemade blueberry. Blueberry + lemon = AMAZING!
Want to know what else is amazing? These scones, that’s what! The Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones bake up all light and pillow-y on the inside and get this beautiful golden crust on the outside. The scone is packed full of lemon flavor, without it overpowering the baked good itself. I mean, it strikes the perfect balance of flakiness and yumminess and it is sheer perfection. I am so in love with these. I need to try to remember where I bought this box from so I can try to find more. That is how impressed I am with these. I only have 2 left for breakfast after the gym…so now I have to come up with some yummy treat to heat up at the office for a quick breakfast as I settle into work. These were ideal and perfect. But…all good things must be devoured.
Let’s discuss the ingredients that go into Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones! These scones are made from white rice flour, sugar, potato starch, buttermilk powder, tapioca starch, leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), lemon bits (sugar, rice syrup, corn cereal, corn starch, palm oil, natural flavor, tumeric concentrate), natural meyer lemon flavors, canola oil (ascorbic acid & rosemary added to preserve freshness), sea salt, baking soda, xanthan gum, and natural vanilla powder. As mentioned before, these scones are certified gluten-free, contain no artificial colors or flavors, contain no preservatives, contain no trans-fats or saturated fats, are certified kosher…oh…and are amazingly scrumptious!
As for the nutritional information, a box of the Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones makes 10 (but I got 12) scones. The mix itself will give you 180 calories, 5 grams fat, 0 mg cholesterol, 290 mg sodium, 30 grams carbohydrates, 1 gram fiber, 9 grams sugars, and 2 grams of protein. Do not expect these to be filling, unless you eat two of them…which I do. I also slather mine with a delicious and liberal amount of my own homemade blueberry jam. Hence, the recommendation above.
The Sticky Fingers Bakeries guys sure do have scones down to pefection. And they make it easy for you to make them yourself in the comfort of your own home. Easy to mix, easy to bake, and SO easy to consume. It will be hard not to eat them all at once. They are worth spreading out over a few days…trust me. Phenomenal flavor. Perfect scones. So much love.
So, for those of you who know me and who have been paying some sort of attention…I’ve been hooked now, since it was first introduced onto the market, to cashew milk (unsweetened, of course!). Seriously…YUM!! If you are missing a little bit of the thickness of regular milk, switch from that runny almond milk and coconut milk to cashew milk. You will NOT be disappointed. I will never go back to anything else. Nope. Not at all.
With that in mind, and the fact that, of everything in this world that contains dairy, the thing I miss the most isn’t cheese…but ice cream. Good, delicious, cold, satisfying ice cream! I stopped going to my local ice cream place (oh Comfy Cow, how I miss you!) as even the supplements I used to take to help me handle some dairy stopped really having any sort of effect. I think the last ice cream I had was back on my birthday in September.
*SIGH*
But, there are, naturally, non-dairy ice creams out on the market. One of the most notorious for their fantastic products, however, is So Delicious Dairy Free. And, not only are they making ice cream with their soy milk, almond milk, and coconut milk…but they have added cashew milk to the mix too! That was an exciting day in the grocery store, let me tell you. I have already tried two of the five (5) flavors they currently have out on the market: Snickerdoodle and Salted Caramel Cluster. A reader (Louise) sang high praises of the Cappuccino flavor. Now, I can understand how this flavor would be out of this world. It combines my love of two things…espresso and ice cream.
And, one day, while I was home baking or cooking or something, my roomie made a last moment dash out to Kroger to pick up some items I needed. And upon her return she presented me with two more of the So Delicious Cashew Milk Frozen Desserts. Yep. Dark Chocolate Truffle and Cappuccino. As the Cappuccino was so highly praised in a comment on my blog…when I polished of a pint of my homemade strawberry coconut milk ice cream…this was next in line.
It’s the perfect time of year for ice cream and cold desserts. While this summer hasn’t been as hot as years past, it still has been enough to make me wilt on occasion. That being said, ice cream makes everything right. So, after I cooked up an easy vegan grilled cheese sandwich for dinner just before my last physical therapy session last night, I pulled out the pint of the So Delicious Dairy Free Cappuccino Cashew Milk Frozen Dessert and let it thaw while I made up the sandwiches for my roomie and I, plated them with a serving of Zapps VooDoo Kettle Chips (OMG! YUM!), and devoured the food because it had been a long day and I was hungry. HA! When we had both finished eating and cleaned off the dishes, I got out the ice cream bowls and set to scooping out perfect 1/2 cup servings (yes…I measure…every time!) for each of us.
I handed my roomie her bowl first. See, when it comes to ice cream that is coffee-flavored, Cathy will either love it or hate it. Most of the time, she wrinkles up her nose in disgust and is done. But…she kept on taking spoonfuls. This…boded well. This boded very well. I tucked the rest of the pint back into the freezer, gathered up my own helping and settled in to try it myself.
OH…WOW!! First of all, I appreciate that So Delicious manages to find a distinct and perfect balance. This frozen treat isn’t too strong on the coffee flavor. In fact, it’s more like…a latte if you will…milky with a coffee finish. The nutty flavor of the cashew milk base itself helps to balance out the flavors, keeping the coffee from overwhelming the rest of the product. The flavor is simple, but executed perfectly. I probably could have put this into my coffee cup in the morning and told everyone I was just having my morning coffee…and be content. I might even start a new coffee trend. Forget Starbucks Frappuccinos…I’ll take a scoop of So Delicious Dairy Free Cappuccino Cashew Milk Frozen Dessert. Half the calories…big on taste. Oh yeah!! You know what I like.
Let’s look at the ingredients that go into the So Delicious Dairy Free Cappuccino Cashew Milk Frozen Dessert, shall we? This product is made from cashew milk (water, cashews, non-GMO canola oil), organic dried cane syrup, gum acacia, natural flavor, sea salt, organic fair trade coffee, and cinnamon. This dessert is gluten-free, vegan, cholesterol free, free of trans-fats, and non-GMO.
As far as nutrition goes…aside from being a dessert and an ice cream treat at that, this is actually quite impressive and not half bad as far as the data goes. One serving is 1/2 cup and there are 4 servings in each pint. One serving will provide you with 150 calories, 7 grams fat, 1 gram saturated fat, 20 mg sodium, 21 grams carbohydrates, 1 gram fiber, 17 grams sugars (YIKES!! It is dessert…it is dessert…), and 3 grams of protein.
Rest assured, the rest of this pint was polished off tonight. No more of the So Delicious Dairy Free Cappuccino Cashew Milk Frozen Dessert…for the moment. But, trust me, that one is in the rotation for keeps. So delicious (no pun intended!). I loved it from the first bite to the last, and had to keep myself from stealing spoonfuls from the frozen pint for all the moments in between. That is the mark of a quality ice cream for sure.
Coffee lovers heaven…in a dairy free package. Enjoy!
So Delicious Dairy Free Cappuccino Cashew Milk Frozen Dessert
Sorry about not having a retail price for you on this product I am about to review. I just guessed as the link on the actual Web site for the company itself leads to an error and I can’t find anywhere else to draw a price from. I’m guessing here. My apologies.***
**Updated with actual ordering price**
BUT…now let’s cut to the chase.
When it comes to breakfast foods, you can’t quite beat the perfect pancake, right? Hell, I eat pancakes for dinner sometimes. Done that since I was a kid. We always loved when my mom made breakfast for dinner, and the tradition carries on still in my family. We are a breakfast-loving bunch, let me tell you!
When it comes to mixes out there for gluten-free pancakes, I have hit on the entire spectrum. I have had the amazing. I’ve had the so-so. And I’ve had the horrible. I absolutely love pancakes (they are so versatile…with what you put in them and what you put on them), and I feel that pancakes should turn out perfectly…every freakin’ time. So, why is it that some gluten-free products get that right, and some…just don’t come close.
Pancakes are all about texture. You want them to be hearty, yet light and fluffy. This is a very difficult balance to reach. And I definitely have my go-to favorites when it comes to the gluten-free pancake mixes that are out on the market. I thought I had covered them all (or at least the wide-spread ones) until my February (Happy V-Day) 2015 Cuisine Cube tossed another one my way.
So, first let me recap for you what Cuisine Cube is all about, shall I? Cuisine Cube is a subscription service that delivers 5-6 gluten-free, full-size products to your door for as little as $34.99/month. Inside the cube, you will discover full-size products (not sample sizes) that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right? Keep in mind, however, that Cuisine Cube has gone through some changes as of May. No longer do they strictly only offer gluten-free cubes. In addition to their gluten-free option, they now also offer Artisan and Vegan cubes as well. The Artisan cube means that you have no food allergies and foods that contain common food allergens will be included. The Vegan cubes contain products that are dairy and animal free. And, they still have the Gluten Free cubes, which will have products that contain no gluten or wheat. So, if you’re really interested in being introduced to the smaller, lesser-known, artisan companies, give Cuisine Cube a try! It’s like…Christmas…or your birthday…every month! Who doesn’t love that?!
So, the February box arrives and I uncover this large pouch of SweetieBeans! Rise ‘n Shine Pancake Mix. SCORE!! Pancakes are amazing. I was quite excited about them. And after tucking all that month’s products away in their proper places, I had every intention of making pancakes with this mix. And then…I got hurt. And life got busy. Very, very busy. And it was left to sit on the pantry shelf with some random bread mixes and other baking/breakfast items that I have yet to delve into.
But, my good friend, Harry, brought me some amazing local, and freshly picked (by himself!) blueberries on Friday and I knew that blueberry pancakes had to be made. I’d been craving them, but I keep eating all the blueberries like candy instead of baking/cooking/making things with them. Hey, give me a fruit and I’ll devour it…even if I just pop them from the bag and nosh. Seriously. That’s how much I love fruit, particularly berries.
So, after my Monday morning spin class, I came home and retrieved the SweetieBeans! Rise ‘n Shine Pancake Mix from my pantry, mixed 2 cups of it with 1-3/4 cup water and stirred it up. Added these amazing blueberries and it was time to make the pancakes.
Sweetie!Beans is a true labor of love. Several years ago, through a series of health related unfortunate events, the creator’s family became aware that they had food allergies and were going to have to make a few dietary adjustments…which meant completely excluding wheat, gluten, eggs, dairy, casein, peanuts, walnuts, food dyes, pesticides, and yeast. Because it was a health matter, the entire went cold-turkey on their allergy elimination and found that within a few months they were feeling much better. The food, however, for people who were considered “foodies” was lacking now. The items were lackluster, back in the day when cakes tasted like cardboard, fried foods were soggy, and cookies were incomprehensible. The father of the family took matters into his own hands and got into the kitchen. This didn’t happen overnight, but through years of trial and error, he found the perfect blend. Word spread, and soon people were asking him to bake cakes for their special occasions, and all went over well, despite that they were vegan and gluten free. Talk about winning! And with that, SweetieBeans! was born…the company named after the nickname he gave the love of his life, his wife, back when they were 17 years old.
As for the SweetieBeans! Rise ‘n Shine Pancake Mix…the batter combined with all the ingredients to form this slightly thick, but smooth, consistency. It was ideal. I got out my 1/4 cup measure cup and dropped the batter onto the skillet to begin to cook. So often, gluten-free pancakes don’t get that amazing golden crust on the outside, but these did. And it didn’t take long for the batter to get there either. I started to see the edges begin to bubble and firm up, so I went ahead and went to flip the first batch over. Perfection. So, this made me feel really good about the way these would taste when all was done. And while these didn’t get overly fluffy in size, but they weren’t flat either. These had the perfect amount of lift to them. They weren’t heavy, nor were they particularly filling. I ate mine while cooking up another round of them and ended up hoovering the two I had plated for myself. Seriously. They were gone almost as soon as I poured my Sohgave Blueberry Syrup over them. I think, because of the name, my roommate thought these were made with bean flours, so she had said that she was surprised they didn’t taste like bean. I told her it was just the name and nothing to do with the blend of flours that were used to create the pancake mix itself. She, a lover of pancakes like me, also enjoyed these. She said they cooked up well and had good volume to them. So, since she isn’t a Celiac or gluten-free…this is a great endorsement. Were they the best we’ve had? Nope. But they rank right up there! I was pleasantly surprised, honestly.
With that in mind, let’s discuss what goes into the SweetieBeans! Rise ‘n Shine Pancake Mix, shall we? This mix is a blend of sorghum flour, rice flour blend (rice flour, rice bran), white rice flour, sugar, tapioca starch, and contains less than 2% of each of the following: baking soda, sodium acid pyrophosphate, corn starch, potato starch, potato flour, natural flavor, xanthan gum, sea salt, monocalcium phosphate, magnesium carbonate. This mix is gluten-free (obviously), vegan, wheat-free, egg-free, dairy-free, casein-free, peanut-free, walnut-free, free of food dyes, free of pesticides, and yeast-free. Loving it? I know I am!!
As for nutrition, a serving size of SweetieBeans! Rise ‘n Shine Pancake Mix is 1/3 cup of the dry mix. This serving will give you 170 calories (remember, unless you add some chocolate chips or berries or peanut butter…all you put into this mix is water…so this amount remains the same!), 1 gram fat, 0 grams saturated fat, 0 grams trans-fat, 0 mg cholesterol, 410 mg sodium, 2 grams fiber, 8 grams sugar, and 3 grams of protein. So, it will fill you up, but it won’t make you feel ridiculously full.
For me, I loved this mix at first bite. To say that I was surprised is an understatement. After being burned with pancake mixes promising me the best gluten-free pancakes and ending up with anything but that, it was nice to have a product actually deliver. In fact, I look forward to reheating the other batch I made while devouring mine like they were going out of style this morning. Some foods I just can’t savor. Not when it had been so long since I had something taste that amazing. Pancakes should be simple and delicious. SweetieBeans! gives you this and more.
I’m a fan! Trust me…you will be too. But first, we need to figure out how to order more!
The Celiathlete 