Chasing Destiny – characters that cook!
Characters absorb parts of the author’s personality . . . and often the writer grows through the character. In each ‘Donovan Legacy’ book, one of the characters (could be a secondary character) loves to cook.
Why do my characters cook?
Kitchen: the heart of the home.
That phrase is more than a saying on a tea-towel or wooden plaque. Most — I didn’t say all — have some fond memories from the kitchen. If it involves food, it could be the smell of grandmother’s special cookies or holiday candies and treats. If the memory doesn’t involve food, it could be the early morning scent of coffee. It might be laughter around the table because the family played cards or board games . . . the point is that many have happy memories from childhood.
Even if my readers don’t cook, don’t want to learn to cook, many will fondly remember the kitchen. As a writer, I love bringing back treasured memories.
Cooking, at one-time a fading art, is gaining prominence again.
Don’t believe me. Check out the two major ‘food’ networks — that’s only the US affiliates — that run 24/7. Someone is watching all those chefs — amateurs and professionals.
Finally, cooking is something that I enjoy.
If authors spend loads of time researching and learning about new places, careers, activities, hobbies, why shouldn’t readers, like you, benefit from all that time spent?
My latest goal is to reduce carbs in my eating plan. Please, I’m not going to that zero carb pie-in-the-sky goal. Why? Because I like pie too much.
But there’s no reason not to save those carbs for a true treat . . . well say like, pecan pie. But if that’s my plan, then I need to be smart and not waste the ‘carb count’ on other things.
To that end, Jaycee Donovan, from Chasing Destiny has learned to make Almond Flour Pancakes. Below is a tried and tested recipe from my kitchen to yours. Enjoy.
- 3 C almond flour (you can use blanched almond flour, or blanched almond meal.)
- 4 eggs
- ½ C cashew milk
- 3 T maple syrup
- 4 T olive oil
- 2 t baking powder
- 1 t baking soda
- 2 t vanilla extract
- 1/2 t sea salt (Kosher will also work)
Tricks of the trade for Almond Flour Pancakes
- Sift flour, salt, baking powder & baking soda together – set aside.
- In a separate dish, combine eggs, syrup, olive oil, vanilla extract, and ¼ C of milk – stir ingredients. BTW: this is NOT Extra Virgin Olive Oil, but straight Olive Oil.
- Combine flour mixture and wet ingredients.
- Many Almond Flour Pancake recipes don’t call for any liquid (milk) at all. I found those pancakes too dry so I add a bit of liquid to mine. Start with 1/4 C of milk and see if it comes together well – very wet muffin batter is the goal. If not wet enough add another 1/4 C of milk. I prefer the Cashew-Almond milk because it is closer to the consistency of regular milk, and due to the high protein count in this produce, it’s more goodness for the calories.
- Cook in non-stick skillet or use Avocado Spray oil. I have pans that discolor with any type of spray oil, so I use good ole’ butter – just a dab to grease the bottom of my skillet – and it works fine. So, this is chef’s choice.
- Cook at medium heat. As this mixture does NOT gel like regular flour pancakes, cooking time will be longer, and the heat should never be above medium. Also, exercise caution when flipping pancakes as this is a more tender batter.
- Pancakes will have the sweetness from the maple syrup and will be fluffy.
Disclaimer – if you or someone in your family suffers from food allergies, do not use this recipe until clearing with your medical professional. Always supervisor children or challenged-individuals in the kitchen.