My latest favorite cookbook:

I love to read cookbooks. I think I like reading how to make something even more than I enjoy actually making it.

On my never-ending quest to improve my diet, this cookbook is helping me plan more vegetarian meals: The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease, and Add Years to Your Life by Dawn Jackson Blatner

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gluten-Free Ebelskivers

 

 

 

 

 

 

 

 

 

This recipe has been the link that has brought most people to my previous blog. There's a good reason for this. These ebelskivers are delicious!

While searching for interesting gifts for people, I came across a Cast Iron Aebliskiver Pan (that's how it's spelled at Amazon.com - made by Lodge Pro for $19.99). I then researched what one could make with it and found a recipe at Williams-Sonoma and another one in a cookbook titled, "The Cast Iron Skillet cookbook." So I sent away for both the pan and the cookbook, thinking it would be a great gift for someone who likes to cook. But the problem was that once it arrived I couldn't bear to give it away. (The pan came completely seasoned and ready to cook in. A big plus!) Now that I've made these luscious little yummies, I'm thoroughly delighted I kept it for myself.

To make the ebelskivers, I used most of the ingredients from the above-mentioned cookbook, but also added the berries & Jam and technique from the Williams-Sonoma recipe. It called for regular flour, of course, but I substituted Gluten Free flour.

EBELSKIVERS

1 1/2 cups Gluten Free Pantry all purpose gluten free flour (or your own)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

2 eggs, beaten
2 cups sour cream
1/2 cup milk
3 1/2 tsp. butter, divided

Fresh blueberries, rasberries, blackberries or a simple jar of jelly. (I used thawed frozen berries and they came out okay, as well.)

Sift the flour, baking powder, baking soda and salt into a large bowl. In a small bowl, whisk together the eggs, sour cream and milk. Add the egg mixture to the flour mixture and beat by hand or with an electric mixer until smooth. (I did it by hand.)

Heat a cast iron ebelskiver pan over medium-low heat. Place 1/2 tsp butter in each indentation. Allow to melt, and then fill each cavity with 2 tablespoons batter. Add 2 or 3 berries or a dab of jelly and top with 1 tablespoon batter. Cook until light brown on the bottom, about 2 or 3 minutes Turn gently (either with a fork or 2 wooden skewers) and brown the other side. Transfer to a platter and dust with confectioners sugar. Makes about 25.

You can also just cook them without anything in the middle and spread the jam on when they're done. They can also be served with maple syrup.