Thanksgiving with food allergies

I know Thanksgiving is over, but I thought I'd share some recipes from my family's allergy free/gluten free feast.

I was in charge of the appetizers and everything I brought was not only soy and dairy free, but also gluten free.

Avocado/Tomato Dip

You'll need:
4 Avocados (diced)
3 Roma Tomatoes (diced)
1/2 A Head of Garlic (finely chopped)
1/4 Cup of Olive Oil
2-3 Green Onions (finely chopped)
About 1/4 of a bunch of Cilantro (finely chopped)
(For those not familiar with Cilantro - you cut the stems from the leafy portion, chop up the leafy bits and use them. Discard the stems, but don't worry if you don't get all the stems. They aren't coarse or bitter so they won't ruin the texture of the flavor.)
1-2 Pinches of Salt (to taste)

Mix all the ingredients together in a bowl and serve with chips.

I made my own chips with corn tortillas.  I chop them up into chip size pieces and bake for 10-12 minutes on 350 degrees. You can sprinkle with salt if you like them salty.  Or to give them a little extra flavor, add some from chopped garlic before baking. Yum!

Here are the results.

Stay tuned for more appetizers and short cuts.

Pancakes from scratch

I love pancakes, but often the store bought pre-made mix contains both soy and milk products.

Here is a really simple, super quick recipe that makes enough mix to have your own pre-made mix for quick, convenient use later.

To make the bulk batch: (to be stored for later use or if you have to make A LOT of pancakes)

6 cups flour (I used unbleached white whole wheat flour)
2 tbsp baking powder
1 tbsp baking soda
1 tsp salt
1 cup sugar

Additional Ingredients that would be needed to make the actual pancake batter.

For each 1 cup of above mix you'll need:
1 egg
3/4 cup milk (I used Lucerne GMO free Almond Milk)

Directions:

Mix egg and milk then stir in 1 cup of the pancake mix, cook and enjoy!

Corn Flower