When I was at the grocery store yesterday morning, I saw apple fritters near the checkout stacked high in clear plastic containers. My eyes wanted them so bad! I had to read the ingredients to remind myself that stomach would not be happy with them.
A late-night sweet tooth and limited ingredients had me determined to make a tasty treat.
I told my fiancé we were out of butter spread, eggs & almond milk so pickings were slim.
Looking in the freezer, I remembered we had some bananas left, so I knew they were the answer!
Healthy, spicy, vegan South Indian breakfast! I love the flavors and colors of Indian food. One awesome thing about traditional Dosas, or thin crispy crepes, is that they are naturally gluten-free! These delights can be made from combining a bean and a grain, the most common being Urad Dal (skinned black matpe lentils) and Rice and then fermented. I prefer to make them using chickpeas and millet, especially with flour (no soaking, grinding or fermented needed). Using flours makes this a quick and easy crispy bread, full of nutrients – perfect for breakfast! A great alternative to the sweet American breakfast pancake we are so familiar with.
I tend to go to Bob’s Red Mill for a Gluten-Free flour mix. Recently, I have been trying combination of other grain and bean flours (since I have acquired a few different types from frequenting Indian grocers.
These are not actually pudding at all, they are rolls. Traditionally it’s served with a beef roast such as prime rib, and the drippings are used in the recipe instead of butter.