What I made this week: a recipe review
Minimalist Baker’s Gluten Free, 5-grain Pancakes
This is our favorite pancake recipe - gluten free or otherwise. We make it every Sunday. It has a light fluffy texture and a lingering nutty flavor. It is great as written, but every once in a while we choose to make it vegan. Substitute the butter, milk, and egg for 1 banana, 1 cup almond milk, and 1.5 Tbsp chia seeds. This produces a sweeter, denser pancake that needs little more than a scoop of greek yogurt or fruit jam on top.
Minimalist Baker’s Gluten Free Banana Bread>
I made this recipe into muffins instead of the traditional loaf. The product was slightly sweet and with a great texture. I adjusted the recipe by leaving out the granulated and brown sugars and, instead, adding an additional tablespoon of honey.
Bon Appetit’s Spinach Scramble
The crazy amount of spinach in this recipe completely outweighs the eggs. It adds a deep, green flavor and lots of moisture. We have been leaving out the parmesan and adding a side of tortilla topped with avocado.
Smitten Kitchen’s Bee Stink Cake
My partner recently had a birthday and I selfishly made him this cake. Though I knew he would really enjoy something like tiramisu or a good apple-rhubarb crumble, I had been saving this recipe for a while in hopes of a worthy event. It did not disappoint. It took about 4 consecutive hours to make all of the components. The product is a complex combination of textures and layers, each varying in sweetness. The cake itself was a little dry, the custard filling, sweet and creamy, and the caramelized almond topping crisp and sweet.
Simple Veganista’s Red Hot Miso Noodle Bowl
This soup is extremely easy and quick to make. Filled with an array of healthy vegetables and a smooth flavorful broth, it is also versatile. I will be making this soup again with some of the vegetables I get from my CSA. The only adjustment I would make next time - fewer noodles, as they don’t add much flavor, and more miso.