Savor the Tart!
Well, it was to be expected after all... Sometime during this season, the tomatoes makes themselves felt on blogs around this part of the world.
May I present, the solace of mine soul - Tomato Tart! Pure and simple.
It does have a gluten free crust and before you gluten snobs wrinkle your nose about it, I ask you to give it a chance. The millet and moong flours have just the right boldness to man up to the saucy fullness of the tomato. It is almost a needed intervention, lest you get ungrounded by the fatal attractiveness of the sun kissed slices.. Trust me, I speak from experience...!
Peach and Mint Einkorn Scones for a Biscuit Benedict
I am obsessed with peaches this Summer! I am hoarding them every week from my farmers' market. I think they are particularly delicious this year! Both the white and yellow varieties. I think I am going to call it... 2015 is the year of Peaches! WOOT
Expectedly, I am overdosing on them as it, in smoothies, cakes, shortbreads, tarts, preserves, oh just sliced and one of my absolute favorites, scones!!!!
Savory Waffles with Red Millet and Einkorn Flours
Savory waffles are a delight!
I didn't know how many people stood with me on that until I saw how popular this post from my last weekend was on my Instagram! Thank you for telling me what you love and that it something I made. It is always such a joy when something hits the mark, especially so with food. Having a hugely liked post on Instagram, where I post my every day eats, is like you came to dinner and said "I would really like to take the leftovers home and can you pack in the recipe as well please!"
I feel all glowy inside and to think that you and I share this common opinion of a dish that I am particularly partial to makes it so much more special! Ok, I'll stop gushing and give you the recipe already.
The colors have come alive
It is time for the colors to shine through! As Easter harkens, the time for vibrance and new life! Let us celebrate our freedom from the shackling Winter coats with lighter fare and richer eggs from happier hens! ;-) All recipes in this post are proportioned for two but are aligned for larger parties just as well. Simply, extrapolate the ingredients by appetite.
Roast vegetable hash and a fried egg sound very simple and it really is a humble dish that masks its delicious guile rather well. As Spring breaks around us, it still makes for a delightful brunch dish and can be made for both cozy mornings or a full blown party. This hash is spiced with Israeli couscous and Lebanese aleppo pepper. Please don't mind my amateur attempts at world peace! :D
Sautéed creamy chanterelles on a rye toast with cottage cheese spread and topped with a fried egg. A fine lunch indeed!
Gluten Free Carrot Cake-Do(ugh)-Nuts + Blood Orange Cream Frosting
Carrot cake is quite popular in my house. Consequently, several variations of it feature on this blog as well like frosted layered cakes to mini cakes to cup cakes and more. But, none of them have been gluten free, well, because I did not need to. I need to now.
So, recently, when the desire to have carrot cake set in again, it was the perfect opportunity to test how the recipe work when the chemistry of flour ingredients are changed on their head. Fortunately, I struck gold with the first recipe I tried and it was also the one that had worked best for regular flour and has been particularly popular with readers.
In this post, I catalog some of the factors that I work with when transforming recipes with regular flour to gluten free creations in my kitchen. In this recipe, I used a blend of oat and almond flours, which, I think works wonders for sweet stuff.
Continue reading to find out why and get the recipe for these adorable cake-do-nuts!