ACKNOWLEDGMENTS
All of us at Martha Stewart Living love to bake, and weve been baking cakes, cupcakes, pies, cookies, tarts, biscuits, and breads for many years. And as much as we have our longtime favorites, in the past few years weve found ourselves tweaking many recipes, experimenting with newly available and intriguing flours, fats, and sweeteners. Along the way, weve made all kinds of delicious discoveries. Chief among our experimenters is MSL food editor Shira Bocar. She is the mastermind behind this project, and we are grateful for the careful consideration she put into itcreating delicious original recipes, testing to get everything just right, and lending her food-styling skills to the photographs. She was joined in her development and styling efforts by the talented team of Jason Schreiber and Samantha Seneviratne, and all were ably assisted by Caitlin Brown, Nicole Coppola, Denise Ginley, Josefa Palacios, and Gertrude Porter. Other recipes, as well as invaluable guidance, were offered by Jennifer Aaronson, Sarah Carey, Anna Kovel, Greg Lofts, Lucinda Scala Quinn, Laura Rege, and Lauryn Tyrell.
Editorial director Ellen Morrissey and managing editor Susanne Ruppert oversee the production of all of our books, from start to finish. For this project, they were joined by editor and writer Kristin Donnelly, who cheerfully jumped on board and helped keep everything on track, organizing the recipes, tips, and information into one cohesive, practical volume. The team was also assisted by Ava Pollack and Christopher Rudolph.
Jennifer Wagner created the timeless, beautiful design and directed the new photography by our longtime friend, the exquisitely talented Jonathan Lovekin. Scot Schy lent his keen art direction to the photography shoots as well. A list of the other photographers whose work graces these pages can be found on . Ayesha Patel styled the lovely props, assisted by Sarah Vasil. Denise Clappi and Spyridon Ginis helped ensure the quality of the gorgeous images. We are grateful as well to many others who helped out on this project, including Andie Diemer, John Myers, and Alison Vanek Devine.
And as always, we thank our publishing partners at Clarkson Potter, namely Jana Branson, Amy Boorstein, Doris Cooper, Debbie Glasserman, Carly Gorga, Linnea Knollmueller, Maya Mavjee, Mark McCauslin, Ashley Phillips Meyer, Marysarah Quinn, Kate Tyler, and Aaron Wehner.
RECIPES BY DIETARY PREFERENCE
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Breakfast
Gluten-Free Quinoa Pancakes
You may not think to use cooked grains in your baked goods, but theyre a wonderful way to add substance and fiber and, in the case of quinoa, to boost protein. These pancakes feature quinoa flour, for extra whole-grain goodness. Sweetened with just a little maple syrup, they are free of refined sugar, too. SERVES 4
cup quinoa, rinsed and drained
cup water
cup quinoa flour (or if you prefer, gluten-free all-purpose flour)
teaspoons baking powder
teaspoon coarse salt
large eggs
tablespoon unsalted butter, melted, plus more for skillet
cup milk
cup pure maple syrup, plus more for serving
Blueberries (optional), for serving
In a small pot, combine quinoa with water and bring to boil; cover and simmer over medium-low heat until the quinoa is tender and water is absorbed, about 16 minutes. Let cool completely.
Preheat oven to 200F. In a bowl, whisk together quinoa, flour, baking powder, and salt. In another bowl, whisk together eggs, melted butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter, and heat over medium-high. For each pancake, drop 2 tablespoons batter into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on undersides, 2 minutes. Wipe skillet clean, and repeat with more butter and remaining batter (reduce heat to medium if browning too quickly). Keep pancakes warm in oven or serve immediately, with maple syrup and blueberries, if desired.
Whole-Wheat Pancakes
No need to incorporate white flour along with the whole-wheatthese pancakes are as fluffy and as tender as ever. You can make this your go-to Sunday morning recipe; serve with the jammy topping here or whatever you usually like alongside. SERVES 6
For the pancakes
cups whole-wheat flour
cup toasted wheat germ
tablespoons natural cane sugar
teaspoons baking powder
teaspoon baking soda
teaspoon coarse salt
cups buttermilk
cup safflower oil or melted coconut oil, plus more for pan
large eggs, lightly beaten
Water, if necessary
For the compote
pint fresh blueberries (2 cups)
cup plus 2 tablespoons fresh lemon juice
teaspoon coarse salt
cup natural cane sugar
pint fresh blackberries (1 cup)
Make the pancakes: Preheat oven to 200F. In a bowl, whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens too much, stir in 1 tablespoon water).
Make the compote: In a saucepan, heat blueberries, lemon juice, and salt over medium heat, stirring, until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl and stir in blackberries.
Lightly coat a large nonstick skillet or griddle with oil, and heat over medium. Spoon in 2 tablespoons batter for each pancake. Cook until bubbles appear, about 2 minutes; flip, and cook until golden brown, about 2 minutes. Keep pancakes warm in oven or serve immediately with compote.
Chickpea-Vegetable Pancakes
Thicker than Mediterranean-style chickpea-flour flatbreads, these gluten-free pancakes take their flavor cues from the American Southwest. Mixed with peppers, scallions, and carrots in the batter, and topped with yogurt and avocado, theyre a great savory breakfast option. SERVES 4
cups chickpea flour
teaspoon coarse salt
teaspoon baking powder
teaspoon ground cumin
cup water
red or yellow bell pepper, finely diced
scallions, thinly sliced, plus more for serving
carrots, peeled and coarsely grated
tablespoons extra-virgin olive oil
cup Greek yogurt, for serving
ripe avocado, diced, for serving
Preheat oven to 200F. In a bowl, whisk together chickpea flour, salt, baking powder, and cumin. Add water and stir until combined. (Batter should be thick.) Fold in diced pepper, scallions, and carrots.
In a skillet, heat oil over medium. For each pancake, drop cup batter into skillet and cook until browned, 3 to 4 minutes per side. Keep warm in oven while you cook remaining pancakes. Serve with yogurt, avocado, and scallions.
Vegan Banana-Oat Pancakes
In these pancakes, almond milk and coconut oil stand in for dairy (milk and butter), while oat flour (which you can make by grinding rolled oats in the food processor) and unsweetened coconut replace any wheat flour. Flaxseed meal, which becomes gel-like when moistened, provides the structure and thickening power an egg otherwise would, and mashed banana and orange juice sweeten these naturally. The result is a delicious vegan, wheat-free breakfast. SERVES 2
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