RED LENTIL PANCAKES

Serves: 10

INGREDIENTS

• ¼ cup dried red split lentils
• 2 cups (240 grams) gluten-free oat flour (also works w/1C ground oat bran + 1 C wheat flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 2 eggs, room temperature
• 4 tablespoons coconut oil, melted (also works w/butter)
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup

INSTRUCTIONS

1. Rinse red split lentils and then place in a small saucepan and cover with water. Bring to a boil and then turn heat down to low and simmer for 5 to 7 minutes until lentils are soft. Drain and place in bowl of food processor. Blend lentils until you have a smooth puree.
2. In a large bowl, add oat flour, baking powder, salt, and cinnamon. Whisk until combined. In a medium bowl, add milk, eggs, coconut oil (butter), vanilla extract, and maple syrup and whisk to combine. Add liquid mixture to dry ingredients as well as pureed lentils. Whisk to combine.
3. Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a ¼ measuring cup, pour batter onto pan, cook until bubbles start to form on top and bottom is slightly browned, then flip and continue until cooked through. Your first pancake will be a tester and most likely look like a dud.
4. Top pancakes with fruit and maple syrup if desired.

From: http://saltedplains.com/red-lentil-pancakes-gluten-free-dairy-free/

Harry Potter Butterbeer (and Cream Soda)

Ingredients:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1/2 teaspoon rum extract
• Four 12-ounce bottles cream soda

Directions:

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

From: (#1 of) http://wizardingworldpark.com/butterbeer-recipes/

Cream Soda:
2 cups sugar 
1 cup water 
1 tablespoon vanilla extract 
a healthy supply of seltzer (carbonated water), half and half, and cubed or crushed ice