I’m Sarah. Mom of 3, wife, tech marketer, and passionate about holistic wellness. Join me as we support our families naturally and reclaim the joy of motherhood.
All in health
On a different note, after Wednesday's rainstorm we had the most beautiful sunset over the hills. The colors, like macerated strawberries fading into cotton candy, seemed to bleed out of the skyline and saturate what was left of the light. A sight like this never fails to make me feel completely alive and in awe of the earth. Gazing at it, I feel renewed.
-------------------------------------------
Ingredients
3/4 cup whole-grain spelt flour
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch of salt
1/3 cup prepared quinoa
3 tablespoons molasses
1 large egg, lightly beaten
1/2 cup plain yogurt
3 tablespoons melted coconut oil or butter (or substitute light olive oil)
seeds from 1-inch section of vanilla bean, or 1 teaspoon vanilla extract
1/4 cup water
Compote
1 apple, chopped (I leave the skin on)
1/2 cup frozen cranberries (not thawed)
apple juice
1 cinnamon stick
pinch of ground cloves
1 tablespoon honey (optional)
Directions
-In a large bowl, whisk together the flour, almond meal, baking soda & powder, spices, and salt. Set aside.
-In a medium bowl, whisk together the quinoa, molasses, egg, yogurt, melted oil or butter, and vanilla bean. Add wet ingredients to dry, stirring just until incorporated. Add the 1/4 cup water slowly, if needed, to thin the batter. Set aside and let rest while you make the compote.
-In a medium saucepan, combine fruit, spices and honey, then add enough apple juice to just barely cover. Simmer over medium or medium-low heat, stirring occassionally, until cranberries have burst and apples are very soft, about 15 minutes. Remove from heat and remove cinnamon stick. With a potato masher or pastry cutter, slightly mash everything together. Stir, cover, and set aside until ready to serve.
-To cook the quinoa pancakes, preheat a nonstick skillet or cast-iron griddle over medium-low heat. Grease with coconut oil or butter if desired. Scoop batter by 1/4-cupfull onto the pan and cook until bubbles begin to form, about 4-5 minutes. The batter is delicate and the pancakes will be very soft, so you want to cook them low, long and thoroughly or else they will be hard to flip. Once cooked on one side, flip and cook for another 2 minutes or so. Continue until all batter is used.
-Serve pancakes with plenty of compote. I didn't need any maple syrup!
---------------------------------------------------------