Gomae! My new war cry! But also the Japanese word for a side dish of vegetables and sesame dressing. Gomaaaaeeee!!! I first ate gomae during a lovely party held at a Japanese restaurant a few weeks ago. It was a terrific and well-timed discovery, as I had just bought a gigantic, 1 kg bag of …
Tag Archives: gluten free
Star tip
A few years ago I took a baking course at a local culinary college. I had some vague aspirations that it would help my career path, but I mostly did it because I thought it would be fun. And fun it was! I think the first day we made bran muffins, and we continued along …
Lemon-on-on
So apparently gluten-free foods are super sexy right now. It seems that more and more people are being diagnosed (by themselves and otherwise) as having celiac disease/wheat intolerance. Perhaps it is due to our changing environment (damn those pesticides/preservatives/anything deemed unnatural/the government/plastic water bottles/slash punctuation marks), or perhaps it is simply greater awareness of intestinal …
gluten free vegan awesomeness.
I’ve been baking gluten-free, vegan goodies for my friend’s farmer’s market stall. It has been a fun experiment thusfar! I’ve made brownies with pea fibre, muffins with buckwheat flour, and the most recent creation have been blondies (brownies without cocoa powder in the batter). Yay!
Now that the holidays are long gone, it’s time to start soothing the nerves as we settle into the depressing stretch of winter. What to do, what to do… ??? Eat, clearly. !!! Here are some gluten-free red bean (adzuki!) squares. The filling is a paste of red bean and sugar (I used jaggery …
Yowzaaa!!!
So! I made a gluten-free, vegan version of the chocolate gingerbread. And….I think it might even be better than the wheat one. Yeah that’s right. It was gooey but light, moist but not soggy. Dark, dreamy, and delicious. A smattering of pumpkin seeds on top. Four mini loaves to nibble through. So happy!!!
Red beannn
While riding the high of successfully making muffins with pureed lentilness (see below), I decided I would try making red bean muffins in the same manner. I added some coconut flakes and chocolate chips. They were a bit dense…meaty, shall we say? Still good though. Substantial. I think I prefer the consistency of the lentils …