Apple and Pear Loaf {Gluten Free}
This wonderfully light and moist Fall/Winter fruit loaf is one of those delights I have been making with simple alternate baking flours. Here I use my everyday staple mix of oat and almond flours for a nutty, robust and flavorful finish. Mixing cooked and grated fresh fruit makes for a moist cake that holds its flavor and suppleness for more days despite the use of naturally drier (compared to wheat) flours. The good thing about this recipe is that it does not need any binding agent other than egg and butter. So, no added gums or starches, which, for me is one of its elegant highlights.
Thanksgiving planning
Curried Chicken Cornbread Casserole
You can make this for your Thanksgiving table or as a way to make the most of the leftovers! Cornbread and poultry are the leading stars of the dish and everything else is simply surround sound for their tango music!
Roast Cauliflower and Fennel Soup
I wanted to leave you with a warming, flavorful Cauliflower and Fennel Soup to keep you nourished for the week. For vegans or even if you are not, this makes a great replacement to cream of broccoli soup. With all the rich creaminess of the latter, it packs home the full punch of vegetable strength without the distraction of the cream.
I really like serving this soup with pickled vegetables; the acidity breaking into the creaminess and awakening your palate. You can find the recipe for Rosemary and Garlic Preserved Zucchini here.
Blueberry Gluten Free Scones + Blueberry Balsamic Sauce
have been experimenting a lot with alternate grain flours from oat to millet and I have been fairly successful with the blends. And, recently, I managed to notch it up with a little frozen blueberry action!
And to make the blueberries a complete flavor explosion, I made a blueberry balsamic sauce that was simply divine with the black pudding and potato Irish style hash!
The recipe for these Blueberry, Basil and Cheddar Savory Gluten Free Scones