stone fruit and chocolate clafoutis
To Americans: in this case “corn flour” actually means corn starch.
(via Chickpea and Poppy Seed Batter Fried Squash Blossom)
(via It’s jewelry, for food.)
Beet and Frisee Salad with Ripe Smoky Pistachio Dust
Hey all my gf friends! Can anyone out there recommend a good gf flour blend for general baking? I finally found xanathan gum and rice, corn, teff and almond flours by me so I can make my own. Any help is appreciated!
I like the one from The Art of Gluten-Free baking and the one from King Arthur flour’s site (and if you are travelling and just want to pick up one thing instead of buying a whole kit, either King Arthur flour or Pamela’s all-purpose gluten free flour mixes are good). My absolute favorite, though is Kumquat’s, but it contains some things I can’t always find in my local stores (like arrowroot starch). It works really well though. For baking, I tend to avoid any flour mix that contains bean flours because they have a odd flavor and are downright nasty if not cooked to complete doneness, which is means no gooey brownies or chocolate chip cookies.
(via Vegetable Fried Noodles)
Bean thread/cellophane noodles are delicious and naturally gluten free, so I am always looking for new ways to use them. Here is a yummy looking vegetarian dish featuring bean thread noodles.
Find gluten-free oyster sauce here or try subbing a combo of fish sauce, tamari, and brown sugar
Breakfasts and Snacks: chocolate rice pudding, watermelon and mint salad, cornbread with blueberries
Everyone, go make roasted chickpeas. Right now.
1 can garbanzo beans + S/P + olive oil + cumin + cayenne pepper
(makes multiple servings)
Then roast @ 450 for 25-30 minutes.
They’re crunchy and filling, and full of protein!
Or do the fast version, “popping” them in a pan. Chickpeas, olive oil, Trader Joes 21-spice blend (or other savory spice blend. Heat oil in pan to high, dump in beans and cover. They “pop” like popcorn, done in 5 min or so.
Such a good healthy snack. Until you have tried it you will just not believe what an amazing transformation chickpeas go through when they are pan-fried (especially since they start out good). I enjoy sprinkling them with Ras-al-hanout
almond joy puppy chow.
A slightly grown-up version of the greatest snack of my childhood
Yeah, I definitely need to try these. I am pretty sure they will be good, but I also kind of want to just to say I had frito waffles, you know?
- Quiche with Spinach and feta
- Chicken Andouille gumbo recipe halved (I use half brown and half sweet rice flours for the roux and cook until it smells slightly like burnt popcorn and is dark tan as they don’t get darker than that before burning)
Breakfasts and snacks: peach cobbler, cucumber and tomato salad, steel-cut oats.