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These pancakes are our family’s go-to weekend treat—simple, fun for the kids to make, and delicious every time! The best part ? They’re dairy-free, gluten-free, egg-free, and refined sugar-free, with no extra oil or butter needed for cooking . Yes, you heard right! Make them for your kids and tell me if they taste a difference to regular pancakes.


Ingredients (for 12-14 medium pancakes, enough for 2 kids and mom and dad):


  • 2 cups gluten-free flour (I make my own now but we started with King Arthur's blend, good texture)

  • 3 tablespoons organic maple sugar or sugar of your choice

  • 2 tablespoons baking powder

  • ½ teaspoon salt

  • 2 cups non-dairy milk (almond/oat mix works great like Malk or Forager)

  • 2 tablespoons organic apple cider vinegar

  • 2 teaspoons vanilla extract

  • A splash of sparkling water (just a few tablespoons to finish the batter)


For serving:

  • Cinnamon apple pieces (cut apples and sprinkle with cinnamon, no sugar needed)

  • Maple syrup

  • Fresh berries

  • Organic high quality hazelnut-chocolate spread with sliced bananas

  • A little butter (optional)

  • Powdered sugar (optional, for a tiny sweet touch)


Instructions:

  1. In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

  2. Add the wet ingredients: non-dairy milk, apple cider vinegar, and vanilla.

  3. Stir until just combined (it’s okay if it’s a bit lumpy).

  4. Add a splash of sparkling water to the batter and gently fold it in to give the pancakes extra fluffiness. Be careful not to over-mix. Let sit for a couple of minutes.

  5. Heat a non-stick skillet or frying pan over medium-low heat—no oil or butter needed!

  6. Spoon batter onto the pan in small circles, about 2-3 tablespoons each. Cook until little bubbles form on the surface of the pancakes, about 2-3 minutes.

  7. Flip and cook for another 1-2 minutes until golden brown.

  8. Serve with your favorite toppings: cinnamon apples, maple syrup, fresh berries, hazelnut spread, and a dusting of powdered sugar if desired.


Enjoy the light, fluffy goodness of these pancakes with your loved ones—perfect for a sweet and special weekend breakfast! tag #wholefoodjourney if you make them !

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A deliciously moist banana bread that's naturally sweetened and gluten-free! Packed with the goodness of ripe bananas, maple sugar, and cinnamon, this bread is perfect in the afternoon, for breakfast or as a snack in between. Our kids love to take it to school.


You can even add dairy-free chocolate chips or roasted nuts for extra flavor and texture.



What you'll need (and probably already have):


  • Baking pan 9 x 5 inches (rectangular)

  • Stand mixer like Kitchen Aid (or hand mixer)

  • 3 ripe bananas

  • 2 large eggs

  • 50g maple sugar

  • 100g soft butter

  • 2 ½ teaspoons ground cinnamon

  • 180g gluten-free flour blend (I started making my own blend!)

  • A pinch of salt

  • 2 teaspoons baking powder

  • Optional: Dairy-free chocolate chips or roasted nuts (for extra crunch)

  • Optional: replace one part of flour with almond meal (for a nutty flavor and texture)


Instructions:


  1. Preheat the Oven: Heat your oven to 170°C (340°F). Grease and flour a small rectangular baking pan.

  2. Prepare the Wet Ingredients: In a large bowl, beat the eggs and maple sugar until the mixture is light, fluffy, and the sugar has dissolved. Add the soft butter and beat again until combined.

  3. Mash the Bananas: Peel and mash the bananas with a fork until smooth. Stir in the cinnamon until well combined.

  4. Combine Dry Ingredients: In a separate bowl, mix together the gluten-free flour blend, baking powder, and a pinch of salt. If you’re adding almond meal, mix it in here. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If you're adding any optional extras like chocolate chips or roasted nuts, fold them in at this point.

  5. Bake: Pour the batter into your prepared baking pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to darken too much during baking, cover it with aluminum foil.

  6. Cool & Serve: Let the bread cool in the pan for about 10 minutes, then gently remove it from the pan and place it on a wire rack to cool completely. Slice and enjoy the taste and smell in your house!

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Welcome to the ultimate comfort food experience! This beef pot roast is not only super easy to prepare but also perfect for beginners. With tender chuck roast, hearty vegetables, and a rich, flavorful sauce, it’s a dish that brings everyone together around the table. Whether you’re cooking for a family dinner, a cozy weekend meal, or a special occasion, this recipe is sure to impress. Get ready to savor the delightful aromas that will fill your kitchen and enjoy a classic dish that’s truly satisfying!


What you'll need for a family of 4:


  • 5.5 dutch oven with lid

  • 3 lbs beef chuck roast

  • 2 celery sticks, diced

  • 2-3 carrots, diced

  • 1 large onion, diced

  • 1-3 cloves garlic, smashed

  • 2 tbsp olive oil

  • Salt and pepper, to taste

  • 1 tbsp tomato paste

  • 100 ml full-bodied red wine

  • 900 ml home made vegetable broth

  • Optional: Fresh herbs (thyme and rosemary)

  • Additional vegetables (optional: carrots, bell peppers, mushrooms)

  • Potatoes for mashing

  • Cornstarch (optional, for thickening)


Instructions:

  1. Prep the Vegetables:

    • Peel and dice the celery, carrots, and onion. Set aside.

  2. Brown the Beef:

    • Season the chuck roast generously with salt and pepper on both sides.

    • In a Dutch oven, heat olive oil over medium-high heat. Sear the beef for about 3-4 minutes on each side until browned. Remove the beef and set aside.

  3. Cook the Vegetables:

    • In the same pot, add the diced onions, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.

    • Stir in the fresh thyme, garlic and rosemary (to taste) and the tomato paste. Cook for an additional 2 minutes. (I remove the rosemary when it starts to lose the leaves)

  4. Deglaze the Pot:

    • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer until the wine has reduced slightly, about 2-3 minutes.

  5. Add Broth and Roast:

    • Return the beef to the pot and pour in the vegetable broth. Bring to a simmer.

    • Cover the pot and transfer it to a preheated oven at 325°F (165°C). Roast for about 3 hours (1 hour per pound).

  6. Check for Tenderness:

    • After about 2 hours and 30 minutes, check the meat. It should be tender and easily fall apart. If it is, remove it from the oven.

  7. Prepare the Sauce:

    • Strain the sauce if desired, or blend half of it for a smoother consistency. If you prefer a thicker sauce, mix in a little cornstarch dissolved in water, or simply blend until you reach your desired thickness.

  8. Add Additional Vegetables:

    • If using, add any extra vegetables (like carrots, bell peppers, or mushrooms) to the sauce and simmer on the stove for another 30 minutes.

  9. Make Mashed Potatoes:

    • While the sauce simmers, peel and boil potatoes until fork-tender. Drain and mash with butter, milk of choice, salt, and pepper and a dash of nutmeg to taste. (I use a mix of yellow and sweet potatoes)

  10. Serve:

  11. Slice the beef and serve it with the sauce and vegetables over a bed of creamy mashed potatoes.


    Bon Appetit!



    Optional: After the roast has been cooking for about 2-3 hours, add big chunks of potatoes directly to the pot. Stir gently to combine. Cover and cook for an additional 30 minutes, or until the potatoes are fork-tender


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