I must say it is a challenge to make a good dough (or batter) without eggs and without gluten at the same time. I’m currently working on the recipe for egg-free and gluten-free apple mini pancakes. Yesterday, I made my first attempt and prepared them with brown rice flour and flax meal (as an egg replacer). If you want to see full list of ingredients go to my facebook page but guess what…it turned out unsuccessful(the pancakes fell apart)…it looked so promising though .
I will try again with a couple of modifications. This afternoon I went to Whole Foods (they have a great selection of gluten free flours) and got a few products I will need for my second try, above all Bob’s Red Mill Gluten Free Biscuit and Baking Mix. I think that mix of flours might work better. I will keep you posted. If you have any ideas please share.
After the pancake disaster, hungry and with unrealized culinary expectations, to feel better I fixed myself a dish with green beans that I got on the farm the other day.
Serving for 2
approx. 1/2 a pound of fresh green beans washed and trimmed
1-2 TBS of avocado oil (I use Latourangelle)
1 small garlic clove (whole, just to lightly perfume the oil)
1/2 tsp of dijon mustard (optional)
1/8 cup of lightly toasted almonds
sea salt and freshly grind pepper for seasoning
you can also add your favorite herbs if you like (I sprinkled it with a bit of herbs de Provence)
Cook green beans in a boiling salted water, in a skillet heat avocado oil add garlic clove, saute for a few seconds, remove garlic, whisk in dijon mustard, season with salt and pepper (plus herbs). Drain the beans when cooked and toss to the pan, mix and serve with toasted almonds on top.