Happy New Year!!! Wow, another fresh start. An entire 12 months ahead that we can choose to make unbelievably awesome… are you as excited as I am? In addition to all the big dreaming and scheming I’ve been doing over the past week, I’ve also got a little giveaway up my sleeve to keep you motivated this month. Stay tuned because it’s coming up on Monday! For now, let’s talk new things!
1. Recipe of the Week. Over the holidays, I’ve been allllll about plain Greek yogurt. I’ve been adding it to everything from baked goods to smoothies to curries and soups, and I can’t seem to get enough of its creamy texture. Luckily, Chobani sent me a great big container of their plain fat-free Greek yogurt, and let’s just say it wasn’t very long before I was scraping the bottom of the tub with a spoon to get every last bit out.
It’s also super high in protein, so if you’re the type that loves working out in the morning, Greek yogurt is a great way to help your body re-fuel after wrapping up a good sweat session.
These Apple Cinnamon Protein Pancakes are high in protein and low in fat, thanks to whey protein powder and the plain Greek yogurt. The recipe will make enough for 1 cup worth of batter (or about 5 pancakes) but if you don’t want to eat them all at once, they can be easily frozen and saved for snacks.
I haven’t experimented with any gluten-free flours in these pancakes, but if you do, let me know how they turn out. If pancakes aren’t really your thing but you’re interested in lightening up your baking by subbing Greek yogurt for oil or butter, be sure to check out this handy substitution chart from Chobani:
2. Sorghum flour. Let’s just start by saying that this new-to-me thing actually happened by mistake. I recently spotted these gluten-free vegan gingersnaps on Leanne‘s blog and really, really wanted to make them for my mum. The trouble was that they contain almond flour, and my mum’s allergic to nuts. This didn’t occur to me until I was standing in Bulk Barn purchasing my ingredients, so I immediately sent Leanne a text to ask for the closest substitute. She suggested sorghum flour, so that’s what I bought.
If you’re into gluten-free baking or have a gluten intolerance, you’re likely already familiar with sorghum flour. Just like brown rice, coconut, and almond flours, sorghum is tolerable by people whose digestive systems don’t get on so well with gluten.
Origins-wise, sorghum is a cereal grain from Africa that’s been around for thousands of years. It’s best used when blended with other guten-free flours, which is exactly what this recipe calls for. As Leanne instructed, I swapped the 2/3 cup almond flour for an equal quantity of sorghum flour, and kept all other ingredients the same.
After mixing the dough together, rolling it into balls, then coating each one in cinnamon sugar (cinnamon + palm sugar), I popped the cookies in the oven and hoped for the best. If you’ve had any experiences whatsoever with gluten-free produts, chances are that you’ve encountered some overly crumbly, too-dry, or tasteless baked goods at some stage. I was hoping this wouldn’t be the case with these gingersnaps, and kept my fingers crossed while they baked in the oven.
So how did they turn out?
Not bad, not bad at all! Mine didn’t flatten as much as I thought they would, but just like Leanne’s recipe promised, they maintained a nice soft consistency in the middle. After talking to Leanne about the difference between sorghum and almond flour in this recipe, we figure the sorghum made the batter a little more dry since my dough wasn’t very sticky. This wasn’t a problem though, because it made for a much more tidy baking process and the centers still remained chewy. As for taste, I thought they were great. As a huge cinnamon fan, I love a good spicy gingersnap and these definitely fit the bill!
Now, tell me…
- If you’re into gluten free baking, what’s your flour of choice for cookie making?
- Of all the Christmas cookies you’ve consumed over the past month, what kind was your favourite?
On a final note, I’ll be sending out my monthly health coaching newsletter first thing tomorrow morning, which includes tips for making this year your best, as well as a crispy vegan grain-free, gluten-free snack recipe that I’m sure you’ll love! If you haven’t already, sign up here. (It’s free!)