Being New Englanders, we love baked beans. Unfortunately, everyone I know uses molasses in their baked beans and that makes my daughter sick very quickly. Since I knew that originally baked beans were made with maple syrup by the local Native Americans, I figured I could come up with a recipe that used that as my sweetener and would satisfy our desire to return this staple to our diet. Here you have the results of my efforts and, if I do say so myself, they are pretty good. I hope you enjoy!
Slow Cooker “Baked” Beans
Starting the night before you want to eat the beans:
Take 3 to 4 slices of bacon and cut them into small pieces
Line the bottom of the slow cooker with the diced bacon
Sprinkle the following on top of the bacon:
2 Tbsp dried chopped onion
1 ½ tsp dry mustard
1 tsp fine sea salt
1/8 tsp ground black pepper
Add 3 cups dry Yellow Eye beans (or other beans of choice) to the slow cooker
Pour 3 cups water over the beans
Combine 1 cup real maple syrup with 3 more cups water
Add this mixture to the slow cooker
Turn slow cooker to high and bring it to a boil
Reduce heat to low
In the morning, stir the beans well one time, cover and continue to cook on low until lunch or supper
Serve with hot dogs (I use Hebrew National because they do not have any corn), coleslaw and biscuits
When we had to give up store-bought jam, breakfast became a little sad. I tried a few “refrigerator jam” recipes and then I saw a recipe for chia jam on the back of the bag of Bob’s Red Mill Chia Seeds I had picked up (thinking I might do something with them). I took that recipe, played with it a bit, and came up with an easy, delicious jam.
1 apple, peeled and chopped
1 cup frozen berries of choice
63 g (3 Tbsp) honey
2 Tbsp chia seeds
Combine all ingredients in order listed in a small saucepan. Heat over medium heat while stirring constantly until bubbling. Reduce heat and simmer until apples are soft and mixture is very thick. Remove from heat and allow to cool for a few minutes. Using an immersion blender, mix until jam is smooth. Pour into a jar and refrigerate. The original recipe said it would keep for ~10 days, but it never lasts that long in our house!
Since ditching the grains, I have not been exactly thrilled with any of the pancakes I have made. My family, being the troopers they are, said they were fine – but I think they were just happy to have something to cover in syrup…
Anyway, I’m happy to say that I finally have a pancake recipe that meets all my requirements for good pancakes. They are light, fluffy, and brown nicely. I hope you enjoy them as much as we do.
Buckwheat / Almond Pancakes
184 g Buckwheat / Almond Flour
1/2 Tbsp cream of tartar
3/4 tsp baking soda
1/2 tsp plain salt
1 cup milk
3 Tbsp canola oil
2 eggs, separated
Combine dry ingredients in a medium mixing bowl. Combine milk, oil, and egg yolks then stir into the dry ingredients with a whisk.
Heat a griddle to 350 deg F.
Whip the egg whites until they are stiff and stir into the batter.
Pour batter onto hot, lightly oiled griddle. Cook for 2-3 min or until edges start to set. Flip and cook additional 2-3 min. Remove and enjoy with real maple syrup, chia jam, or honey.
For waffles: Add 1/4 tsp xanthan gum to dry ingredients and double the oil.