Cafe Americano

Cafe Americano, www.jamesdotter.com

Cafe Americano

 

My name is Lauren, and I am a coffee addict. I am actually okay with this. I love the aroma & flavor of a fresh cup of black coffee. In the early hours of the morning, there is nothing better than getting my hands on a piping hot cup of joe.

Many mornings I am a slave to the Starbuck drive though next to my house, but there is something truly satisfying about making my morning Americano with my own know-how & two hands. The below recipe makes two 16 oz containers – great for Monday mornings – when I need a double dose!

Cafe Americano

  • 3 tablespoons of espresso beans, ground (I use Starbucks Dark Espresso Roast)
  • 1 1/4 cups of cold water (for the coffee maker)
  • 3 3/4 cups of water, boiled on stove
  • 2, 16 oz hot beverage containers (I use Thermos Brand – and I love them! They keep my coffee hot all day!)
  1. In an automatic coffee maker, brew the espresso bean – this yields about a cup of finished espresso.
  2. Pour 1/2 a cup of espresso into each container.
  3. Fill the remaining space in each container with boiling water.
  4. Done! Make sure you let the coffee cool off before drinking, it is very hot!

 

 

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Gluten Free Banana Bread with Almonds

GLUTEN FREE BANANA BREAD WITH ALMONDS, www.jamesdotter.com

GLUTEN FREE BANANA BREAD WITH ALMONDS, http://www.jamesdotter.com

What does avoiding a pile of ripening bananas get you at the end of the week? Well, if no one eats them, it gets you a pile of mushy, gushy bananas whose last chance for salvation is a perfectly warm loaf of banana-nut bread.
This recipe, adapted from Smitten Kitchen, is so delicious & easy! The bread comes out so perfectly moist – no one will know it is sans gluten.
Gluten Free Banana Bread with Almonds
  • 3 to 4 ripe bananas, smashed
  • 1/3 cup melted unsalted butter
  • 3/4 cup light brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (I used Jack Daniels)
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups Pamela’s Pancake & Baking Mix (gluten free)
  • 3/4 cup of almonds, roughly chopped (optional)

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

Mix in the sugar, egg, vanilla and bourbon, then the spices. Add baking soda and sea salt – continue to mix.

Add Pamela’s Pancake & Baking Mix.

Fold in almonds.

Pour mixture into a buttered 9×13 inch loaf pan. Bake for 45 minutes to one hour, or until a tester comes out clean.

Cool, slice, serve.

Gluten-Free Blueberry Pancakes

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There is nothing better than a simple short stack of hot and fluffy pancakes. It’s something that most of us take for granted. When my mom was diagnosed with Celiac disease last year, your typical flour-tainted pancakes were officially off limits. Having to live gluten-free for the rest of your life is a daunting thought, but trough trial and error, Mom has found delicious recipes that even the pickiest eaters enjoy.

Not all gluten-free products are created equal. One amazing product she has found is Pamela’s Baking and Pancake Mix. I love this mix so much that I have ditched my old flour pancakes and we now use Pamela’s at our house.

Perfect Gluten-Free Blueberry Pancakes (makes 6)

  • 1 cup of Pamela’s Baking and Pancake Mix
  • 1 cup of wild blueberries (may need less if using larger blueberries)
  • 1 egg
  • 3/4 cup of almond milk
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of coconut oil (gently warmed so it is in liquid form)
  1. Preheat griddle to medium-low (350 degrees on electric griddle)
  2. Mix all ingredients together
  3. Pour 1/4 cup of batter on the griddle
  4. Cook, flip, cook
  5. Serve immediately