Photo Aug 31, 10 14 55 AMs titlePhoto Aug 31, 10 34 11 AMs

This past labor day weekend we stayed local and enjoyed the beauty of the Catskill Mountains in our backyard.  This meant this lucky little lady went camping!  Marley, the newly adopted rescue, went on her second camping trip and was well-behaved (yay!).  I always say, just because we’re camping, it doesn’t mean we can’t eat gourmet!  Commence hazelnut coconut pancakes ;) .  It took me not even 5 minutes to prepare my dry mix in a container at home to bring with us for breakfast, whisk in your milk, and you have quick & delicious decadent pancakes (freshly cut fruit also is a great addition!).  Photo Aug 31, 8 10 15 AM

As I had previously mentioned, this was Marley’s second camping trip.  She had come along during my birthday camping trip back in May (when she just turned 3 months old! Cue adorable puppy photo and communal “awww”).  marley camping 1We stayed local because we have an amazing area right here in our backyard!  I took some of my favorite photographs of the local sunsets & Marley and I’d love to share them with all with you!  Come join me in the serene Catskill Mountains of New York; leave your worries in the valley!

Ingredients (serves 2-3 hungry campers):

 

  • 3/4 Cup sorghum flour
  • 3/4 Cup arrowroot starch (may substitute with potato starch or cornstarch)
    • PLEASE NOTE: You may substitute both the sorghum flour & potato starch with 1 1/2 Cups WHEAT flour & OMIT the xanthan gum
  • 1 1/2 Cups hazelnut milk
  • 1/3 Cup shredded unsweetened coconut
  • 1 Tablespoon cane sugar
  • 1 Tablespoon xanthan gum OR ground chia seeds
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Oil for your griddle / pan

Directions:

  1. In a mixing bowl combine your sorghum flour, arrowroot starch, coconut, sugar, xanthan gum, baking powder, ground cinnamon, and whisk to combine.  Whisk in your hazelnut milk and stir until smooth.  To keep this easy camping style, I brought my dry mix in a large container and simply whisked in my hazelnut milk when I was ready to cook!
  2. Spoon 1/3 cup batter per pancake onto your GREASED griddle on medium-high heat, nudge into rounds (or squares, or triangles…you get the idea).Photo Aug 31, 10 27 41 AMs
  3. Cook until the top of each pancake forms bubbles & the bottom is golden (about 5-7 minutes).  Flip each pancake and cook until they are golden.  Repeat until all of your batter is used up.Photo Aug 31, 10 14 38 AMs
  4. Enjoy eating whole!Photo Aug 31, 10 14 55 AMsPhoto Aug 31, 10 34 11 AMs

Hazelnut Coconut Panckes: Eating whole while camping!

Sinfully Dark Chocolate Brownie Cheesecake Bars

Sinfully Dark Chocolate Brownie Cheesecake Bars

Photo Sep 01, 6 31 45 PM (1)s title

Photo Sep 01, 6 31 45 PM (1)s titlePhoto Sep 01, 6 30 58 PMsI made sinfully dark chocolate brownies with walnuts & shredded coconut, added a creamy lemon cheesecake layer, and topped it all off with a simple strawberry sauce.  Oh. My. Goodness.  I wish I could make these appear in front of you right now!!  What’s more, the brownie base is made from black beans!  Ssshh, no one would ever guess!

(more…)

View On WordPress

Chocolate Coconut Fruit Cookie Bar

Chocolate Coconut Fruit Cookie Bar

IMG_4079s title

IMG_4079s title

This very well be one of the most requests I have!  And I know why, they’re addicting and absolutely scrumptious!  These cookie bars are always a hit with every eater! :) (more…)

View On WordPress

Chocolate Covered Toffee Bars

Chocolate Covered Toffee Bars

title

title

These toffee bars are everyone’s favorite; watch for flying elbows when scraps get put out!  I love that these are well-received by everyone (and they’re shocked when I tell them it’s of course vegan & gluten-free!). (more…)

View On WordPress