gf crepes with "I'm cheap" blintz filling, savory crepes

1/2 cup gf ap flour or sorghum (or any soft flour really)

2 eggs or egg substitutes whisked

pinch salt

1/4 cup warm water

1/2 cup milk of choice

optional : 1 tsp powdered sugar

Whisk well. Slowly pour 2 tb melted butter or margarine, or coconut oil while continuing to whisk until texture is smooth.

Preheat and oil a skillet or griddle at medium heat.

Pour out 1/3 to 1/4 cup of batter and spread either by rotating the pan or by using the back of a spoon.

Once the small bubbles set on the top of your crepe gently loosen the edges and flip. Allow to cook about 30-45 seconds. Remove to plate. Repeat. Whisk to smooth the batter as needed. If you are planning on preparing multiple batches for storage or freezing please separate them with layers of parchment. Seal in airtight bag once cool to store.

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"I'm cheap" blintz filling

1/2 lb water pack tofu set out or squeeze slowly and gently to drain (do not freeze). Mash the tofu until it almost smooth.

Add a scant pinch salt.

Add 2 tsp sweetener (powdered sugar or honey or 1/4tsp stevia), 2 tb cream or milk of choice and 1 tb vanilla extract (gf if needed). Whip. Use as crepe filling and top with fruit.

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Savory filling: I'm going to be real here. If you are gf sandwich bread is usually expensive and unsatisfying. Crepes are not either. Anything you can put in a warm sandwich can be shoved in a crepe,toasted lightly on both sides and nommed.
My favorite is as follows... 2 thin slices red onion, 1 handful leafy cooking greens(sorrel,spinach, arugula, cress, chard...I don't care) 1/4 crisp apple and 2 slices cheddar, swiss, harvarti, parmesan ,etc..cheese. I eat the rest of the apple as a side with some carrots. Lunchtime crisis averted.

sesame spinach ( and other greens) gf if needed

You just roasted some tofu and made some rice
You need edible greens...

Take 1 lb leaves wash em'. Remove woody parts.
Please don't be skittish about ingesting a variety of edible greens. Use what's in season, you can grow it and will be ok cooked. Eating what's available encourages biodviersity, your health and can save you money. (For ex right now in may spinach is tres expensive but the kale is coming up, and so is arugula and dandelion greens. Last month cress was cheap...and if the strawberry spinach would grow it should have shown up then..alas.
Pour 1 tb off the top of your tahini or direct from a bottle of sesame oil
add 1 tb lemon juice and 3 cloves garlic, if desired grate in 1/2 inch fresh ginger.
Heat and allow greens to wilt . Add 3 tb soy sauce (gf if needed) and a small handful of sesame or sesame and flax seeds. Serve hot or chilled. Some greens freeze well, some do not.

Cook until most of the liquid is dissolved and evaporated and your greens are bright green.
options:
add 1 tsp honey or maple syrup if sweetness is desired with the soysauce
add 1/4 tsp thai or korean chili powder with the soysauce.
This is good packed with a protein and rice balls for lunch, as part of bibimbap, sushi filling, as a sandwich topping or omlette filling and along side bbq tempeh or pulled jackfruit bbq.

Hot Cocoa Sorghum Brownies

Whole grain and vegan if you like or eggy if not. These beat wheat flour brownies with a stick.

2 eggs beaten or 1 tb ground flax with 2 tb hot water allowed to sit 5 minutes (cheaper than cage free eggs and might be healthier anyway)

6 tb cocoa powder (I'm not going to lecture you here about making sure you get one of the slave labour free brands..much) These also taste good without the cocoa. Just add an equal amount of spices or flour and you're good.
1/2 tsp dried chiles of choice I like bird chiles here but 1/2 tsp of cayenne or 1 tsp of ancho taste good here too
1 tb cinnamon
1 cup packed brown sugar. Ditto on the slave labour. (This means a legitimate fair trade co-op grown variety or 'inferior' beet sugar like imperial or holly brand. Either way you're stirring in a touch of molasses to make it "brown sugar".) Or you can use 3/4 cup of honey instead and add 1/4c more barley flour
1/2 cup oil / butter/ coconut fat
(or 1/4 c applesauce or pumpkin puree and 1/4 of the fats above)
1 Tb vanilla
3/4 cup sorghum flour (see note)
1/2 teaspoon baking powder (aluminum free if you have it)
3/4 teaspoon salt
3/4 cup add in like more chocolate, chopped ginger, nuts totally optional
Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking dish.
In a large bowl, beat together eggs, cocoa powder, sugar, oil and vanilla.
In a medium bowl, sift or whisk together barley flour, baking powder and salt. Gradually add flour mixture to egg mixture, mixing well. Stir in walnuts, incorporating them well.
Pour batter into buttered pan or if you're like me and hate doing dishes lay down parchment in a lasagna pan and double the batch. If desired dust with more cocoa, cinnamon.
Bake until a tester comes out clean, 30 to 35 minutes. Leftovers freeze well.
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Adapted from "Bob's Red Mill Baking Book"
Here's a link to a table of slave free chocolate manufacturer's.
  and this explains why you should pony up the extra $ and just eat less cocoa and sugar aside from the obvious health reasons on the latter.

Barley Lemon poppyseed cake (really not gf or vegan..possibly sponsored by the egg and butter boards)

Warning: this is a egg and dairy budget buster

beat 4 eggs
mix with 2 cups of sugar (used turbinado)
and 3 tb lemon curd
add 1 oz limoncello (optional) or 2 tb lemon extract
then1/2 teaspoon sea salt,
3/4 teaspoon baking powder,
1/2 stick butter melted (allow to cool somewhat so you don't have scrambled eggs) ,
1/2 cup almond milk or half and half or buttermilk or soymilk with lemong juice added
1/3 cup lemon juice,
zest of 2 lemons,
add 2 1/2 cups barley or sorghum flour
and whip til smooth (no need to mind overworking the gluten as barley is lower in gluten than wheat)
add more milk if flour was dry
(it will vary-barley being a whole grain tends to absorb water from the air)
It should look like a heavy waffle batter (and can be used that way too)
Mix in 3 tb (or more poppyseeds)
and pour into a  greased and floured bundt pan
Put in 350 F degree preheated oven and bake until med brown (barley darkens more than wheat)
until a toothpick comes out dry usually 45-min to 1 hr.

loosen sides  gently with knife and allow to cool at least 10 minutes
flip onto plate and tap to release
garnish with more lemon curd and a light dusting of powdered sugar or fresh fruit
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Inspired / altered from this recipe
http://blog.lemonpi.net/?p=5257
I used this lemon curd recipe. Leave time to chill so it won't cook the batter and can set.
http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html
We used this as one of the civil union cakes and people were super psyched.