Cranberry Apple Sauce and Buckwheat Pancakes

Good Snowy Morning Everyone!


I woke up this morning to find the ground, trees, roofs and cars covered in SNOW!  Schools were canceled and I can hear cars peel out from the ice.  This kind of weather makes you want to just stay inside and bake all day!


On the last day of the Saturday Market I found a lovely vendor who sold fresh cranberries.  I figured, why not?  I had actually never eaten fresh cranberries before and I knew there were plenty to do with them.  So plan on seeing quite a few recipes with cranberries.

Cranberry Apple Sauce
Courtesy: Glutenfreegoddess.blogspot


2 Rounded cups peeled-chopped apples.  Use a variety if you can.
1 Cup fresh or thawed frozen cranberries
1/2 Cup cranberry juice or apple-cranberry juice (I used an orange juice)
1 Cinnamon stick
Agave nectar to taste.  I used 1 Tablespoon.  Use more if you want it sweeter.

Combine apples and cranberries in a medium sauce pan and pour in enough juice to cover the fruit.  Add in the cinnamon stick.  Cover and bring to a simmer.

Cook until the fruit is very soft.  This only took me about 10 minutes.  Remove the cinnamon stick.  With a potato masher or immersion blender, mash or blend, fruit until your desired consistency.

Taste and sweeten with the agave, or honey if you prefer.

You can either eat warm or put in the fridge to chill.

Buckwheat Pancakes
Courtesy: "The Gluten-Free Vegan"


1 Tablespoon Ener-G egg replacer whisked together with 4 tablespoons warm water
1 1/2 Cup hemp or soy milk (I used almond milk)
2 Tablespoons grapeseed oil, plus extra for frying
2 Tablespoons maple syrup
1/4 Cup applesauce
3/4 Cup buckwheat flour
1/2 Cup brown rice flour
2 Teaspoons baking powder
1 Teaspoon cinnamon

In a medium-sized bowl, whisk the egg replacer and water well, until it bubbles and the powder is completely dissolved.  Add the milk, oil, and maple syrup.  Mix well.  Add the applesauce and stir.

In a small bowl, stir together the buckwheat and brown rice flours, baking powder, and cinnamon.  Add the dry mixture to the wet mixture.

Heat a skillet over medium-high heat.  Pour in a small amount of oil.  When the skillet is hot, pour in a ladleful of batter.  Cook until done, flipping halfway through the cooking process.  If your batter is too thick, add a small amount of milk or water to thin it out.

Top with maple syrup or cranberry apple sauce!

Pancake cooking in the pan

Pancake topped with homemade cran-apple sauce
Sorry my picture isn't that pretty!