Wednesday, February 29, 2012

Pancakes and Lasagne Makeover

We LOVE pancakes at our house. We eat them more often than any other meal; so when we cut out sugars and grains 30 days ago I wan't sure if we could find a good replacement. I will not tell a lie, these are NOT the same as the real deal, but this recipe was the best we've found and the kids did not complain.


This night I made this a savoury meal for Daddy. Topping these pancakes are a fried egg and a "white sauce" made with sausage, onion, cream, arrowroot powder (the thickener) and cheddar cheese. Below is the pancake recipe I used from one of my favourite sites, Health-Bent.com (only slightly adjusted).


Pancakes (SFGF)
makes 10-12 medium cakes
1 1/2 c almond flour
1/2 c almond milk
1 tbsp xylitol
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
5 eggs
oil for frying pan (if needed)


Put all ingredients (except oil) into a blender and mix well.
Pour onto a medium hot pan or griddle to the size of your choice. Ready to flip once tiny bubbles form around edges. Keep warm until ready to serve and top with your usual favourites.




Lasagne is a classic especially if you have 4 hungry children to feed. This version was so yummy and now that I have made it once I could see myself making some simple adjustments to make it even more delicious and more like the classic version. Another one from Health-Bent.com that I would make over and over. I am curious if it would freeze well though. I would fear the squash might loose too much of it's firmness.


Butternut Squash Lasagne (SFGF)
1 lb italian sausage, casings removed
1 onion, chopped
3 garlic cloves
1 15oz can pasta sauce
1 roasted pepper
1/4 c olive oil
few leaves of fresh basil (opt)
1 small butternut or acorn squash



Preheat oven to 400ºF. Brown sausage along with the onions & garlic. Cut squash into 1/4" slices and peel. These will act like the noodles.
Make the sauce by pureeing the pasta sauce, red peppers, olive oil and basil in a blender.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.
Read the labels when looking for sausage and sauce. Many cased sausages have wheat or modified corn products in them and sauces as you may already know have a lot of salt and sugar. I used plain ground sausage and just added my own spices (anise or fennel, garlic, dried chilli peppers, salt and pepper). For the sauce I started with tomato paste and added some oregano, garlic and onion powder, thinning with some of the fat from the sausage and some water).
Quick Roasted Red Pepper
I made my own roasted red pepper very easily by quartering a pepper and broiling it skin side up until the skins are well charred. Place in glass bowl and cover with plastic wrap and cool slightly in fridge. Once cool enough to handle the skins will peel off easily.
Options to try in the future:
Might be nice to try adding spinach, cottage or ricotta cheese, mozzarella or even feta mixed in the layers.