In the kitchen as of late . . .

We have been in the kitchen quite a bit lately. These are a few of the success stories . . .
Gluten and dairy free raised crepes . . .
Raised Gluten and Dairy Free Crepes
3 eggs
1 cup almond milk
1/4 cup oil
1/2 cup gluten-free flour*
1/2 teaspoon baking powder
Mix and cook as with traditional pancakes.
*I happened to use a gluten-free flour mix I had sitting around. 
When I get exact measurements as to how much of each individual 
type of flour, I’ll post it.
Polenta with cream and brown sugar . . . 
The Simplest and Best Morning Polenta:

In a medium sauce pan mix over high heat, stirring constantly until thick:
1 cup corn grits 
3 cups water
Dash salt

Serve with milk and brown sugar.
Lentil Patties . . .
These are a made of a mix match of leftovers that have one common denominator . . .
They all can be part of a veggie patty:
Lentil Patties
1 cup cooked polenta
2 cups cooked black lentils
1/4 cup cooked wild rice
2/3 cup garbanzo flour (can be bought at health-food stores)
1 cup oats (not pre-cooked)
1/2 onion chopped
2 eggs
1/4 cup grapeseed oil (or other vegetable oil)
1 tablespoon sesame seeds
A dash of each: dill, cumin, cayenne, nutmeg, salt, black pepper

Form into patties. Cook on an oiled pan over medium heat, 
flip when golden brown so other side can cook.
                  Happy Cooking ~ Marica

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