Yield: 4 pancakes
Combine wet and dry ingredients separately, then fold together. Serves two.
Note for next time: Try to increase pumpkin flavor
Heat oven to 375°.
In large bowl, combine brown rice flour, tapioca flour, sugar, xanthan gum, baking soda, baking powder, sea salt, and spices. Mix well.
In medium bowl, wisk together applesauce, coconut oil and vanilla.
Combine wet and dry ingredients. Fold in diced apples and cranberries.
Spoon batter into lined muffin pans. Bake 25-30 minutes. Cool in pans 10 minutes, then on rack to cool completely.
Best served warm.
Preheat oven to 325°. Butter a 9x5x3″ loaf pan.
Cream sugar and butter in large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In small bowl, mash bananas with fork. Mix in milk and cinnamon. In another bowl mix together flour, baking powder, baking soda and salt.
Add banana mixture to creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour into pan and bake 70 min; toothpick test. Cool on rack 15 min. Remove from pan, cool on rack completely before slicing.
Heat oven to 200° for holding cooked waffles.
Combine flour, baking powder and salt in small bowl.
Separate the eggs into two large mixing bowls.
Beat the yolks and whisk in the milk, oil, butter and vanilla. Stir in the dry ingredients just until combined.
Whip the egg whites to soft peaks. Add the sugar and whip to stiff peaks. Fold into batter.
Yield: 4-5 waffles