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Archive for the ‘Breakfast’ Category

No Bake Pecan Pie Bars - Gluten-free, Raw and Vegan

I have become obsessed with Medjool dates and I am still just as amazed now as I was the first time I baked with them. It is incredible how sweet they are. I have made quite a few simple raw “cookie” balls in the processor with just oats and/or nuts, some dates and other goodies like chocolate chips or peanut butter. They are so simple and a totally healthy way to get your sweets-fix. I need to start taking photos of those and sharing them with you. You will love them.

A few months back while shopping at the Lexington CoOp here in Buffalo, I ran across something called a “Raw Pecan Pie Bar” (I forget the name of the company that made it) – it was raw and sweetened only with dates and also had sprouted pecans and sprouted something else (can’t remember, again). It immediately peaked my interest, so I picked one up. It was quite tasty, but I couldn’t help but think I could make it even better. Plus, at $3.50 for a single small bar, I knew I could make it cheaper.

I had been looking at different recipes online for date bars as a base for my recipe and ultimately settled on Oh She Glow’s blog, once again. I liked how simple her recipe was and that it included everything that I love! I made a few additions and changed it up a bit to make it similar to a pecan pie. I am so excited about how these turned out. Oh and one quick thing to mention about these bars, because they aren’t loaded with sugar, you could even have this as a breakfast bar. I cannot believe it is sugar-free, egg-free, dairy-free, gluten-free and it’s even raw! If someone rattled off all of those things to me, with the words “pecan pie” – I would likely laugh in their face. You have to trust me though, these are so amazing. Even my southern-boy pecan pie loving hubby liked him, though he took one bite and said “man, these are good, a big ‘ol scoop of vanilla ice cream over top would really make this.” haha some things will never ever change.

I tend to actually have cravings for sweets around this time of year, which is crazy since I really don’t crave sweets that often. I think it could be the fact that everywhere you look there are holiday cookies and sweets just laying out, begging to be eaten. I am trying really hard to stick with my usual way of eating through the holidays this year, so I don’t step on the scale after the holidays to find I put on 5-lbs. I am planning to make a handful of alternative holiday sweets over the next couple of weeks, so I can still partake in the festive eating, but in a healthy way. I am also making sure when and if I do partake in some not-so healthy holiday eating – that I remember that everything in moderation is OK, a taste here won’t kill me and I would much rather have a little and know when to stop then to feel like I am missing out on something I really want.

Do you try to eat healthy during the holidays or do you just forego all healthy eating rules during the holidays?

No Bake Pecan Pie Bars - Gluten-free, Raw and Vegan

No Bake Pecan Pie Bars – Gluten-free, Raw and Vegan

Adapted from Oh She Glows
Makes 9 large squares or more if cut smaller

Crust:

1 1/2 cups whole raw almonds (you could also do 3/4 cup almonds and 3/4 cup shredded unsweetened coconut)
1 1/2 cups gluten-free rolled oats (if you aren’t gluten-free just use regular rolled oats)
1/2 tsp kosher salt
10 Medjool dates, pitted and roughly chopped (about 1 cup)
1/4 cup coconut oil
1/4 teaspoon vanilla extract

Date and Pecan Topping:

25 Medjool dates, pitted and roughly chopped (about 2 1/2 cups)
1/2 cup water
1 teaspoon vanilla
1 cup roughly chopped raw pecans

Line an 8″ x 8″ pan with two pieces of parchment paper going opposite ways. In a food processor, process the almonds, salt, and oats until a fine crumble forms. Add in the chopped dates and process until crumbly again. It your coconut oil is solid, melt it quick and add to the mixture with vanilla and process until sticky and a bit doughy. If your dough seems a bit dry, you can add a bit more oil, mind was fine as is. Remove from processor and press the dough very firmly and evenly into the pan to form your crust.

Clean the food processor real quick and process the dates with water and vanilla until a thick paste forms, it should be mostly smooth and creamy. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

Sprinkle the chopped pecans evenly across of it and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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Gingerbread Granola

Gingerbread Granola

We are back from our very short trip to Chicago, we got back late Monday night. It was a whirlwind of a trip, but it was super fun and totally successful on the business front. The holiday market was jammed packed with people and everyone was in such a festive holiday mood. I love that about this time of year.

When we are in Chicago we stay with good friends and it is so enjoyable and relaxing. We are so lucky to have so many amazing friends across the country that open their homes to us. It makes it feel like we took a trip to see and stay with family instead of the alternative of it feeling like the (somewhat) stressful work filled trip that it actually is. I really wish I had more time before we left for this trip to make cute little homemade gifts like this granola for our friends that we stayed with as a “thank you”. This granola would make a wonderful holiday gift for the cereal lover on your list and it would also be the perfect gift for the host or hostess that invites you by for a holiday party. This granola in a simple canning jar wrapped up with some sweet ribbon or twine with a little tag, it really doesn’t get any better. I wish I could also capture and bottle up the smell in the house after baking this and wrap that in a bow and give it to everyone I know. It was that good.

The only bad thing about coming home after traveling, is that the fridge is usually so empty when we return. I try to be smart and plan ahead so we don’t leave town with a ton of fresh produce or leftovers in the fridge, etc. But that also means that when we come home there is very little fresh food to eat and I need to find the time to get to the market. We are pretty busy with work right now, so I haven’t had the extra time to get groceries just yet, so we have been just making do with what we have on hand right now. I have been craving some holiday-inspired goodies, like crazy, so, I decided a fun and healthy way to get some holiday flavor in my life, is to make this gingerbread granola. It made the house smell amazing and it is a great breakfast and snack option. It would also be good sprinkled on top of greek yogurt or ice cream. I’ve been enjoying this granola for breakfast with a few glugs of almond milk or coconut milk (not the canned kind, the beverage kind from So Delicious).

I had blackstrap molasses on hand, so I used that, but feel free to use regular light or dark molasses if that is what you have. Since blackstrap molasses can have a bit of a bittersweet taste, I also added an additional 1/4 cup of coconut sugar. You could leave this off or substitute brown sugar or honey here if you are looking for a bit more sweetness, like I was. Blackstrap molasses is not only a healthier choice for a sweetener, it actually has some health benefits, which is a lot more than more sweeteners can say for themselves. Blackstrap molasses is high in iron and a variety of other minerals.

Is it bad that I want to wrap this granola up and give it to everyone on my list? It’s that good.

Do you plan to make homemade gifts food or otherwise for anyone on your list?

Gingerbread Granola


Gingerbread Granola

Gingerbread Granola

This made enough to fill two 1-quart canning jars

4 cups old-fashioned rolled oats (if you are gluten intolerant, be sure these are certified gluten-free oats. I use Bob’s Red Mill)
1/2 cup chia seeds (flax seeds would also be nice)
1/2 cup unsweetened shredded coconut
3/4 cup walnuts, roughly chopped (or pecans, almonds, etc)
1/2 cup golden raisins
1/2 cup dried cranberries
1 teaspoon kosher salt
1/3 cup blackstrap molasses (light or dark molasses will also work)
1/4 cup coconut sugar (optional, you can also use brown sugar)
2 teaspoons vanilla

Preheat oven to 325ºF.
 Line large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.
Combine all of your dry ingredients, oats, seeds, nuts, dried fruit etc., in a large bowl (or in your roasting pan). Add in your spices and salt. Mix well.
Pour the molasses and vanilla over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes. Give the mixture a little taste and add the coconut sugar (or brown sugar) if it’s too bitter for you.

If you aren’t using a roasting pan, spread the granola on the baking sheet and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.

Let cool completely – it will get crispier as it cools. Keep in airtight container.

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I didn’t get a chance to get on here Thanksgiving Day to wish you all a Happy Day, like I had planned but I was cooking away in the kitchen and watching the parade, the dog show and football! I hope all of my American readers had an incredible day surrounded by people they love most and filled with delicious and tasty fresh foods made with so much love and care. If you aren’t in the US – I hope you have a beautiful Thursday, still!

Our day was perfect, I spent the day cooking in my kitchen and relaxing with hubby, we really needed a day like that, then we headed to my parents to see a ton of family for dessert. It is going to be an insane few weeks coming up so I was very happy to have the perfect balance of a quiet and calm day, with a bit of the usual holiday fare with the extended family.

Of course the best part of making a big feast for 2, is that we have a ton of leftovers. This is so perfect since we are leaving on Friday of this coming week to head to Chicago – so finding time to cook is probably going to be tough. Besides just reheating things, I plan to come up with all kinds of fun and creative ways to eat up the leftovers. This morning I saw a post on the Kitchn with this very topic – lots of great and delicious ways to eat up those leftovers! One of the hardest things to just simply reheat are the mashed potatoes, they are never as creamy and delicious as they are that night! You could certainly make a shepherd’s pie with them or potato pancakes of some sort, which I had planned on doing until I saw this post. The Kitchn had this delicious recipe for Mashed Potato Puffs that caught my eye instantly. Their puffs included ham and cheese, though this was a bit too rich for me after the two days of eating that I just had, so I skipped the cheese and ham and just added a small amount of turkey and some fresh chives from my garden. If you had a vegetarian Thanksgiving, these would still be equally as delicious without any meat at all. These adorable little puffs were super simple to put together and ready in 20 minutes. We had ours for breakfast and we put the leftovers in the fridge for either a side dish or another breakfast. They were puffy, had a slight crisp on the outside and were perfectly soft and creamy inside. I almost always make my mashed potatoes as garlic smashed potatoes, which I add a smidge of Nancy’s Organic Cultured Cream Cheese to for a little bit of creamy and tart flavor. I make my smashed potatoes with red potatoes, leaving the skins on – so my puffs were a bit more rustic and chunky than the original recipe, which I really liked. They can stick a bit when coming out of the muffin tin, at least they did for me, so make sure you grease your tin, even if it is non-stick. I personally didn’t care about that little bit of sticking – they were delicious regardless.

Well we’re off to the country to cut down our Christmas tree today and then to walk around beautiful Elicottville to really get even more into the Christmas mood! I cannot wait!

Tomorrow I plan to make a gluten-free turkey pot pie with some of the leftovers and I am going to cook down the bones to make a turkey stock for soup. What are you making with your leftovers?

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Smashed Potato Puffs
makes between 12 and 24 puffs, depending the size of the pan used
Adapted from The Kitchn

2 cups leftover smashed (or mashed) potatoes
3 large farm fresh brown eggs, beaten
1/4 cup minced fresh chives
1/4 cup shredded leftover turkey (optional)
Salt and freshly ground pepper, to taste

Heat the oven to 400°F and lightly grease the cups of a regular muffin tin or a mini-muffin tin.
Whisk together the smashed potatoes, eggs, chives, and turkey. Taste and season, if necessary, with salt and pepper.
Put a spoonful of the mixture in each muffin cup. Bake for 20-25 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.

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Homemade Chai Tea Concentrate

Ingredients for Homemade Chai Tea Concentrate

Spices for Homemade Chai Tea Concentrate

I have seen quite a few recipes floating around on blogs and on Pinterest for homemade chai concentrate. Why hadn’t I thought of this before? It’s so easy and you can customize your own recipe to exactly what you are looking for in your chai. I like mine spicy, with a strong tea flavor and with a subtle sweetness. I find the packaged concentrates from the grocery store to really lack flavor and many times they are just too sweet for me.

I looked around at tons of different recipes and ultimately settled on this recipe. I have made it three times now to get it exactly how I wanted it. The first time I added my coconut sugar and honey in at the end, which resulted in a cloudy concentrate. It tasted perfectly delicious but it bothered me that it was cloudy. I made it a second time using date sugar and honey at the start, the sweetness was so nice but the date sugar I had was a bit clumpy, which annoyed me. The final time I used coconut sugar again but added it at the start, this time I skipped the honey. I saw a few recipes without pepper at all and some with just a tad bit of ground pepper. I really love the spiciness from the pepper so I added in whole peppercorns. I also really love the addition of orange zest and nutmeg in my chai. I love that there are no rules when making your own chai concentrate. Use this or any other recipes as a guide, but tweak the recipe and ingredients to your preference. Have fun with it.

You can serve your chai warm as a hot latte or cold as an iced latte. Either way, I go with a 1 to 1 mixture on the chai concentrate to a non-dairy milk. I prefer almond milk personally, but you could use regular milk or any other non-dairy milk. If you like it less strong, use less tea bags, or mix 1 part concentrate to 3 parts milk instead of 1 or 2. Play around. If you are like me, after you make this once and take the first sip, you will be sure to always have a batch in the fridge.

This concentrate would make a lovely holiday gift in a mason jar with a cute tag, some ribbon or twine, etc. Another great gift idea would be to pre-mix all of the spices and place them with the tea bags into a cute little cheesecloth pouch for an adorable chai concentrate mix packet, so your recipient can make their concentrate whenever they wish, adding or taking away any spices of their choosing. You would just want to substitute dried ginger for fresh and skip the orange zest. And of course provide the recipient with the following instructions ::: To make your chai concentrate, place 4 1/2 cups of water and 1/2 cup coconut, date or raw cane sugar in a medium sized sauce pan. Bring to a boil. Reduce heat to a simmer and place the cheesecloth pouch in. Simmer for 20 minutes, remove the pouch, then stir in 1 tablespoon of honey (optional). Allow to cool before pouring it in an air tight container or jar and placing in the fridge to cool. Keeps up to 7 days. For a latte, hot or cold, mix one part concentrate to one part milk of your choice, warm up or serve over ice. :::

PS – I am loving the comments about using the concentrate in other things like baked goods or making a syrup from it. SO brilliant, I didn’t even think of that. Great ideas!

Homemade Chai Tea Concentrate

Homemade Chai Concentrate
Yields: 1 batch of concentrate, approximately 4 cups
adapted to suit my personal taste from many different recipes – this one and this one mostly.

4 1/2 cups water
8 bags black tea – I used orange pekoe
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup coconut sugar, date sugar or raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon of whole black peppercorns
1 teaspoon orange zest
1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)

1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
kitchen twine

Prepare the teabags by removing any tags if there are any and tying them all together. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.

*If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.

Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.

Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.

Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.

** To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk (you can even make your own). Heat for a warm beverage or serve over ice for a cold drink.

Ice Chai Latte made from Homemade Chai Tea Concentrate

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Gluten-Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts

Gluten-Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts

Well, the last week has been another crazy one for us. We have a ton of awesome projects happening, we had our Fab.com sale and we were in Birmingham, Alabama meeting with a client and taking reference photos of the city for some illustration work we are doing for them. It has been a fun whirlwind. Of course, this means my time in the kitchen has been limited and therefore my posts on here limited, as well. I have had some fun ideas for things I want to make, but finding the time has been difficult. Thankfully, I made a big batch of delicious pasta (inspired by a post on Pinterest) last weekend and have been living off of it all week. I made my version with gluten-free penne, butternut squash, dried cranberries, sliced fennel and a bit of parmesan. It was simple to make and I made a large enough amount, so it worked perfect for dinners and lunches on the fly all week, when I didn’t have the time or the ingredients to make anything else.

After taking some time last night to plan a few meals for the week, I finally was able to get to the farmers market and the grocery store this morning to stock up. Even though I had some work to get done, our assistant was here helping us print posters and it was generally a madhouse, I wanted to make the time this morning, regardless of all that was going on, to bake some pumpkin bread, to use up one of the pie pumpkins I have had for a few weeks.

When creating this recipe, I decided that the bread had to include the typical lovely spices that sing so beautifully with pumpkin, a nut or seed of some kind and I wanted something else. I was debating between dried cranberries or some other dried fruit or chocolate chips and then I thought of crystallized ginger bits. I thought they would compliment the pumpkin and other spices perfectly. I was right, the combination of pumpkin and the spices with the walnuts and the ginger was perfection. There is a subtle kick from the ginger that is so nice. This bread isn’t too sweet, so it would be perfect as breakfast or dessert. It would also be great with a thin layer of butter or cream cheese spread on. You could leave out the ginger and nuts or substitute whatever you’d like there, pecans, pistachios or any other nut or seed would be great, as well as raisins, dried currants, cranberries, chocolate chips, etc. Have fun with it.

I’ve really been enjoying creating my own blends of flours for baking, either individually for each recipe, or in a large batch as an all-purpose blend to use for a couple different recipes. I really love Gluten-free Girl’s ratio of 70% whole grains plus 30% starches for creating a great gluten-free whole-grain all-purpose flour that you don’t need to add xanthan gum to. It is so versatile since you can really use whatever you have on hand or can easily find at the store in any amounts or combinations, as long as the ratio remains 70% to 30%. I definitely have my favorite flours that I use all the time, but this ratio is so great for people with other food sensitivities to nuts or corn, etc.

This time around I created a 700 gram blend of almond, millet, buckwheat and teff flours and then added in a 300 gram blend of tapioca and arrowroot starches. I mixed them all together and placed them in a large storage container. I used just 250 grams of that all-purpose blend for this bread and I put the rest aside for another recipe. You could certainly use just one flour and one starch if you don’t feel like blending or buying multiples, but I have really found that a couple of different types of flours and starches really builds a much better base. See the list below that Shauna recommends and play around with what you love.

Shauna recommends the following grains for the blend:
Almond
Amaranth
Brown Rice
Buckwheat
Corn
Millet
Oat
Quinoa
Sorghum
Sweet Brown Rice
Teff

and the following starches:
Arrowroot
Cornstarch
Potato Starch
Tapioca Flour
White Rice Flour

Gluten-Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts

 

Gluten-Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts

Pumpkin Spice Bread with Crystallized Ginger and Walnuts
Makes one loaf

2 large farm fresh brown eggs (use an egg-replacer to make vegan)
3/4 cup coconut sugar (regular raw sugar, maple sugar, sucanat or brown sugar would also work)
1/3 cup extra-virgin olive oil
1 teaspoon vanilla
1 cup fresh pureed pumpkin (canned will also work)
1/4 cup almond milk (cow’s milk or other non-dairy milk will also work)

250 grams of your favorite gluten-free all-purpose flour blend – see above notes on what I used (this can be anywhere between 1 1/2 – 2 cups of flour depending on what you are using, but I really recommend weighing)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1/2 cup crystallized ginger, roughly chopped into little bits (reserving approximately 1 tablespoon for the topping)
1/2 cup walnuts, roughly chopped into little bits (reserving approximately 1 tablespoon for the topping)

Preheat the oven to 350º F. Grease and flour a 9″ x 5″ loaf pan.

Sift the dry ingredients (flour, spices, salt, baking soda and baking powder) together in a large mixing bowl. Set aside.

In the large bowl of your stand mixer, beat the eggs and coconut sugar together until very well combined and fluffy. Approximately 3-5 minutes. Slowly while the mixer is running, pour the oil into the sugar and egg mixture, then add in the pumpkin, almond milk and vanilla, allow the mixture to mix another a minute or two until everything is well combined.

Then add the dry ingredients to the mixing bowl with the wet ingredients. A little at a time, while the mixer is running on a low-speed. Mix until well blended. Then fold the crystallized ginger and walnuts into the batter. Mix the remaining crystallized ginger and walnuts together and set aside.

Pour the batter into the prepared loaf pan and sprinkle the ginger and walnut mixture all over the top. Place on the center rack in the oven and back until the top is golden brown, about an hour. Make sure a cake tester or knife comes out clean. Allow the bread to cool in the pan for about 30 minutes, then gently turn the bread out of the pan (being careful not to knock all the nuts and ginger off) and allow it to finish cooling on a wire rack.

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Concord Grape Jam

Concord Grape Jam

I got an email a few weeks ago from Farmers & Artisans, an amazing local shop that features produce, dairy and meat from local farms. They were offering 4 and 8 quart baskets of Concord grapes from Blackman Homestead Farm in Lockport. I decided with how much I am in love with my juicer right now, I need to buy the 8 quart basket, so I could experiment with making juice and trying to make jam for the first time. I never buy jam at the store because I hate all the preservatives, but occasionally I will buy a jar from the farmers market. I was a little concerned about the jam making since I had never done it before and I really didn’t have a great way to remove the seeds as I don’t have a food mill. I made jam twice, trying out two different methods to see which would work best. The first way, I added the grapes whole to the food processor, with the sugar and pulsed them a few times to break them down and mash em up. Then I cooked the jam down, allowing it to thicken. Once it seemed like it had cooked down enough and was quite thick, I ran it through a strainer to remove the seeds. The only problem with this method is that not only did it remove the seeds, but it also removed the thick hunks of gooey goodness (the natural pectin) that makes jam what it is. I ended up with more of a Concord Grape sauce or thinner jelly. I tried adding it back to the saucepan to allow it to thicken more, but it just didn’t do it. The jam needed bits of the skins and more of the natural pectin. All was not lost, I have been spooning the first batch of jam over granola and oatmeal, it would also be great drizzled over ice cream or yogurt or in a smoothie.

So, the second time around I decided to separate the skins from the flesh or pulp (and therefore the seeds) of the grapes, one by one. It sounds kinda tedious, and I guess it kinda was, but I didn’t mind, I knew it would be worth it. Then I pulsed the skins with the sugar in the food processor and cooked that down on its own, cooking the pulp down in a second saucepan by itself, mashing every so often to break it down. Once the skins had cooked down quite a bit and really gotten thick and jam-like, I strained the pulp from the other saucepan through the strainer to get as much of the juice and added it to the beautiful skin mixture. It was surprising how easy the whole process was. From what I have read Concord grapes are a slip-skin variety grape so I suppose that is what made that part of the process so much easier than I had anticipated.

Concord Grape Jam

You could certainly make a larger batch and go through the hassle of canning and preserving if you wish. I am not versed at all in preserving and honestly am quite intimidated by the whole process. Maybe some day when I have a huge kitchen and tons of storage space I will experiment with it.

This jam is preservative free and is full of intense grape flavor. It is perfectly sweet and tart. I am sure you could experiment with using honey as a sweetener instead of sugar, I just wanted to go the traditional route for my first time. If I get around to experimenting with honey, I will report back.

Obviously if you have a food mill you can simply process the grapes whole with the sugar, then use your mill to remove the seeds and cook down the mixture in one pan, no need to strain.

Gluten-Free Multi-Grain Rolls

Gluten-Free Multi-Grain Rolls

I decided to fully enjoy this jam I needed to make some delicious gluten-free multi-grain rolls. I couldn’t just slop it on any ol’ store-bought bread or roll, it seemed sacrilegious. I used gluten-free girl’s recipe with a few subtle substitutions. I used tapioca starch instead of potato flour and I made my own oat flour since I couldn’t find any that was certified gluten-free. I highly recommend this recipe. These rolls are incredible and I love that the recipe is gum free (no xanthan or guar gum). They are super crusty on the outside and soft and chewy on the inside. These rolls are perfect as is with a little jam, toasted with a veggie burger, etc. The same recipe with make two boules instead of the rolls, if you wish. I thought I was in love with gluten-free girl’s previous bread recipe, but this one blows it out of the water. Try it!

Oh and by the way, I have a very small amount of grapes left – not enough to really do anything major with – so I plan to soak them in vodka to make some tasty Concord grape infused vodka!! Come on, how could it not be good?

Concord Grape Jam

Concord Grape Jam

Concord Grape Jam
makes about 1 cup
Inspired by Healthy Green Kitchen and a handful of other recipes I came across

2 lbs fresh local concord grapes, about 5 1/5 cups or so (if you can find them seedless YAY – I wasn’t that lucky)
2/3 cup organic raw sugar plus 1 tablespoon
juice from 1/2 lemon

Separate the skin from the pulp of each grape, by applying pressure to the grape with your thumb and index finger, shooting the pulp right out. It’s fun and very simple to do.

Process the grape skins with the sugar in your food processor or blender until mostly smooth but still a tad bit chunky. If you want your jam super smooth, process longer. Transfer to a medium saucepan and add the juice of half a lemon. Bring to a boil over medium heat. Watch it carefully and stir often so it doesn’t stick or scorch. Once boiling, reduce the heat and simmer for approximately 25 minutes until it has reduced down and thickened.

Meanwhile in a smaller saucepan cook the grape pulp (insides) and 1 tablespoon of sugar over a medium-high heat, bring to a boil and mash the pulp as it cooks to break the down. Once bowling reduce the heat and allow to simmer as long as your grape skins do. Once the grape skin mixture has thickened, remove the pulp from the heat and strain through a strainer or cheesecloth to remove the seeds. Add the juice that drained out to the grape skin mixture.

Allow the jam to continue cooking another 10 minutes until thick. Taste for sweetness and add more sugar if it isn’t sweet enough for you. This was plenty sweet for me. The jam will continue to thicken as it cools. Trust me. It also thickens a bit more once in the refrigerator, so down cook it down too much.

Allow the jam to cool before pouring it into a well cleaned and tightly sealing jar. This jam will keep in the refrigerator for approximately 1 month.

NOTE: I have to apologize for the lack of process photos with this post, I had intentions of showing step by step photos of the entire process. However, the morning I was making this jam it was very dark and stormy. The lighting in my kitchen was horrible and with the yucky wind and rain, I wasn’t able to tote things out to the back patio as I usually do. If you have any questions regarding the process, please don’t hesitate to ask.

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Pumpkin Spice Granola

This time of year I really cannot get enough squash, apples and especially pumpkin. I honestly buy as many sugar pumpkins as I can stand cutting up and baking, so I can puree the flesh and freeze it to use throughout the winter. I stayed strong for two weeks on my cleanse and I am now slowly adding some items back into my diet such as a small amount of organic dairy, some alternatives to sugar such as honey and coconut sugar and some of our pasture raised meat from the farm. I had fresh fruit and vegetable juices or smoothies many mornings for breakfast throughout the first two weeks of the cleanse that I was excited to bring a little something different into my morning routine this week.

I was looking for something a bit crunchy, subtly sweet and that echoed the beautiful fall weather that we’ve been experiencing. I thought of granola late Tuesday night and couldn’t wait to get up the next morning to make it. Granola – YES! I was most excited that I still had some fresh pumpkin puree in the fridge from the last pumpkin I baked, so I decided to incorporate that.

Granola is one of those things that for many people scream “healthy hippie food”, for me it was something I had given up on, being that I am gluten-free. For many years I couldn’t find a granola that I liked and I honestly never thought about making my own. When I started seeing different recipes throughout my travels online, I realized how simple it was to make at home and how much fun you could have with your recipe. I am not usually a traditional cereal person, I find it to rarely be satisfying and since I try not to eat processed foods that usually leaves most cereals in the dust. Granola, though it could be considered a cereal, is so much more than that junk in a box (cue Justin Timberlake and that Saturday Night Live skit, wait – what?).

There are so many variations you can take when making your own granola, with different nuts, fruits and seeds, you can experiment with sweeteners, you could go with or without oil or butter, the possibilities are endless. Really any combination of dried fruits and nuts would be delicious. I almost added some dry quinoa, but I figured I could experiment with that next time since my list of ingredients was already getting super long. Heck – you could even add chocolate chips if you’re one of those people who loves a sweet breakfast. Many granola recipes call for oil, but I decided to attempt to keep the recipe low in fat and make it without, it came out perfectly crispy. Feel free to add a tablespoon or two, if you’d like.

Beyond being super satisfying and delicious this granola made our house smell incredible. After it cooled and I took some photos, I poured a bunch into a bowl and splashed some ice-cold organic almond milk over the top, it was perfection. I haven’t yet done it, but it would also be delicious sprinkled over some greek yogurt or your favorite ice cream.

I had so much fun making this granola yesterday morning mostly because it was the first day my back felt like it was getting better instead of worse or staying the same. Getting down to go in and out of the oven was much less painful and tedious, sitting at my desk finally doesn’t hurt and yesterday and today were the first days since I hurt my back over a week and a half ago, that I didn’t cry from the pain and frustration. I think I am on the mend folks!! Cross your fingers and send me more of those healing thoughts – I miss yoga terribly and I can’t wait to be back to feeling like my normal self again. This granola definitely made it feel like I am taking a step in the right direction. Enjoy.

 

Pumpkin Spice Granola

Pumpkin Spice Granola
By the way – is anyone else as obsessed with jars as I am? I want to store everything in jars, they just look so pretty on the countertop and in the pantry.

Pumpkin Spice Granola

1 cup fresh pumpkin puree (canned will also work here, but fresh is much tastier)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon of ground ginger
1 teaspoon salt
1/2 cup honey, maple syrup or agave (I used honey)
1 teaspoon vanilla extract
4 cups old-fashioned rolled oats (if you are gluten intolerant, be sure these are certified gluten-free oats. I use Bob’s Red Mill)
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup hulled sunflower seeds
1/4 cup hulled pumpkin seeds
 (pepitas)
1/4 cup raisins
1/4 cup of dried cranberries (you can mix and match your dried fruits as you wish, I just used what I had in the pantry)
1/4 cup dried apricots, roughly chopped
1/2 cup pecans
, roughly chopped (almonds or walnuts would also be delicious)
1/4 cup unsweetened flaked coconut

Preheat oven to 300ºF.
Line large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.

Combine all of your dry ingredients, oats, seeds, nuts, dried fruit etc., in a large bowl (or in your roasting pan). Mix well.

In a small bowl stir together all wet ingredients plus your spices (pumpkin, honey, spices, etc).

Pour the wet ingredients over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes.

If you aren’t using a roasting pan, spread the granola on the baking sheet and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.

Let cool completely – it will get crispier as it cools. Keep in airtight container.

 

 

Here are a few of my other favorite pumpkin recipes:

 

Vegan Pumpkin Pie Smoothie
Vegan Pumpkin Smoothie


Pumpkin Hummus

Pumpkin Hummus


Pumpkin, Ricotta & Gruyere Pasta Casserole (gluten-free)

Pumpkin, Ricotta & Gruyère Pasta Casserole (gluten-free)


Pumpkin Spice Muffins with Hazelnuts and Cranberries

Gluten-Free Pumpkin Spice Muffins with Hazelnuts and Cranberries


Toasted Pumpkin Seeds

Toasted Pumpkin Seeds


Vegan Pumpkin Spice Ice Cream

Vegan Pumpkin Spice Ice Cream


Sugar Pumpkin (aka Pie Pumpkin)

Skip the canned junk. How to make your own pumpkin puree.

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Vegan Pumpkin Pie Smoothie

 

I have to be honest with this post, I have been a little sad this week. I’ll tell you why in a moment, but first I have to preface with this – I try really, really hard to not complain. I despise relentless complainers and people who are negative. I have realized how hard it is to be around people who are constantly in that state, it’s both draining and sad. I have hit that point in my life before and I truly think it’s a downward spiral, it can affect both your mind and spirit and I firmly believe it affects your health. Nowadays, when I start drifting in that direction, I try to acknowledge when I am feeling sad or negative, to pinpoint where it is coming from, deal with it, let it out privately (and maybe a little to Mark) and move on. Sitting around and complaining about things you are unhappy about doesn’t change them or you, it simply makes it all seem so much worse. It also starts to push the people who love you, away. You are the only one that can control your life and the decisions you make, if you are unhappy with a situation, a person or how you are feeling, doing something to change it. Even what seems to be the littlest, most insignificant action is better than doing nothing at all.

So back to why I am feeling sad, Saturday afternoon I was in my kitchen at home, baking pumpkins from the market, so that I could puree and freeze the flesh and toast the seeds for a yummy fall snack. As the last pumpkin was finishing baking, I was loading the dishwasher with all the dishes I had used, I hate a messy kitchen. As I was bent over the dishwasher and was standing up, I sneezed so violently at that same moment and instantly felt pain in my low back. It was excruciating. So much so that I had to call Mark into the room to help me down to lay on the floor of the kitchen. I don’t think I am a wuss about pain, I try really hard to be tough. Prior to this, probably the worst injury I can recall is when I broke my foot in college and I cried much, much harder when this happened to me on Saturday afternoon. Saturday and Sunday were quite rough, I needed help standing up, sitting down and getting up the stairs. I couldn’t roll over in bed. It sucked, there really is no other way to say it.

I emailed my amazing chiropractor, Elyssa, shortly after it happened, who is also one of my yoga instructors and she gave me some instructions on what to do to ease the pain and get through the worst of it and I made an appointment to see her first thing Monday morning. By Monday morning I was already feeling a bit better, though with every sneeze, I took two steps backward again (if you know me, you know how much I sneeze, so this part sucked). After the appointment with Elyssa, I already felt a bit better, some of the muscular tension around the pain had lessened and I just felt less stressed and sad. I have been doing some gentle cat and cow poses along with baby cobra. Each day it’s a bit better and I can tell I am on the mend. The hardest part right now is that I can move and twist, I can even get into downward dog, I am sleeping better, but I still can hardly bend forward at my waist, it is just so painful.

I am sad because all of this means at the minimum I have to take at least a week away from my yoga practice and cooking has been slowed down quite a bit, it’s hard to stand over the kitchen counter and cut vegetables and it’s quite painful to bend over to get stuff out of the oven. Don’t get me wrong, I still managed to make a huge pot of vegetable soup Monday night and I roasted a batch of Roma tomatoes to freeze last night, but I have had to slow everything down and not overdo it and make things worse. I know I am lucky that because of my daily yoga practice and the way I eat, I am healing much quicker than if I was without these things, but it is still hard for me to have to sit still and not be active. Over the last few days, not only am I thankful for all the leftovers we have in the fridge, but I am super thankful that I have an amazing husband that makes everything easier. He has had to pick up the slack on doing dishes (I am a little afraid of that dishwasher now), cleaning cat boxes and other things. Because my job requires me to sit at a computer all day, I have had to suck it up and just power through all of this. We have too much work on the books for me to just go lay in bed all day and feel sorry for myself. I am just working with a big pillow behind my back, lots of ice packs and making sure I get up often and move around and stretch. I am getting there.

The reason I decided to share this with you is because when this happened, I was on day 6 of my cleanse. I instantly wanted to just quit the cleanse, have a glass of wine, something sweet and maybe some cheese, yeh cheese would make me feel better. I wanted comfort and sadly I actually thought for a bit that food would give it to me. Thankfully, I sat down and really thought about it, I know that alcohol, sugar are dairy are all inflammatory foods and no matter what they would or wouldn’t do to me physically, I knew it wouldn’t fix this, if anything it would make it worse. (Read this list of the top 10 inflammatory foods, strangely all things I am avoiding while on this cleanse, so luck is on my side in that sense, I didn’t have to remove anything from my diet to ease the healing.) Ultimately, I ate some leftover vegan fettucine alfredo for dinner that night and made my way to bed before 9:30pm, since I knew a good night sleep would do me good.

Sunday morning I was still wanting something more than fresh vegetable juice, so I decided to make this smoothie. It felt naughty, but it was totally cleanse-friendly and with my extreme obsession with all things fall, I knew it would lift my spirits. And, that it did.

It actually tastes like pumpkin pie in a glass. It’s creamy, thick and full of the perfect pumpkin pie spices. It was so filling that I went right through lunchtime and never felt hungry. I love to eat and hate missing meals, so I knew this smoothie was magical. It’s thick just like a milkshake and the sweetness from the dates is incredible.

As much as food can be comfort and this isn’t a bad thing in the least, it’s also quite exciting when you can shift your mindset away from the really bad stuff to find that comfort in other, healthier foods. I made it through the worst of this back pain, I stuck with my cleanse, I didn’t take a single medication and I am proud of myself. I have another appointment with my chiropractor tomorrow and I am hoping that maybe next week I can get myself to a gentle/restorative yoga class.

Vegan Pumpkin Pie Smoothie
serves 2

3/4 cup cooked pumpkin (you can use canned, but fresh is much better)
1 1/2 cups unsweetened organic vanilla almond milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon fresh ginger, finely minced
2-3 Medjool dates, pits removed (soak first if they aren’t soft)
(You can add honey or maple syrup if you wish for it to be sweeter)
*you can experiment with adding a small handful of raw pecans to make it even more creamy and to get a nice lovely taste. I have done this when I have them on hand and it’s so delicious.

Add all of your ingredients to the blender. Puree until smooth and creamy.

If your pumpkin and/or almond milk isn’t cold, you could add a handful of ice. I decided not to, so it would stay as creamy as possible. You can also add a splash of water or additional almond milk if your smoothie is too thick. Top with a sprinkle of cinnamon and/or nutmeg.

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Gluten-Free Heirloom Tomato Tart with Goat Cheese

I love the abundance of tomatoes this time of year. I only had room to plant one heirloom Paul Robeson tomato plant and an heirloom black cherry tomato plant this year, so whenever I need more tomatoes than what I can produce at home, I just pick some up at the farmers market. This past Saturday I bought 8 quarts of Roma tomatoes and roasted them all. I made sauce out of half of them and froze the other half for soup or sauce later in the fall or winter. I have been wanting to experiment with making an heirloom tomato tart with some of the tomatoes coming from my garden and some from the farmers market. After making the delicious pea and goat cheese tart this spring using Gluten Free Girl’s delicious tart shell recipe, I couldn’t wait to make another beautiful and tasty savory tart with it.

I wanted many layers of fresh flavors, so rather than an egg/dairy based tart like the pea tart I made, I decided to start by roasting a whole head of garlic to spread on the bottom of the tart shell before laying on the tomatoes, I then added a handful of flavorful, freshly cut herbs from the garden (I am trying to use those as much as possible, while I still can). I finished the tomatoes with the light, creamy and tart goodness from the goat cheese, that gets slightly browned and crisp on top, while retaining the soft center (thanks for the wonderful idea David Lebovitz) and I also decided this would be the perfect time to make another balsamic reduction syrup to drizzle over the top of it all. You could also take a tip from David Lebovitz and just drizzle a good honey in place of the balsamic reduction.

The only thing I regret about this tart is that because I made it on a weeknight when I was done with work, by the time I roasted the garlic, blind-baked the shell and finished the tart, it was far too late and dark out, to take a good quality photo of the tart as a whole. I knew that my silly little light box and lighting would never do all the beautiful colors justice, so rather than setting it all up, getting frustrated and delaying dinner, I decided I would have to settle for a photo of a single slice of the tart the next day. Small price to pay, but I think you can see from just that one slice just how beautiful and colorful this tart was and you can also see how deliciously crumbly and flakey the gluten-free tart shell is.

* A note about this tart shell recipe: For those of you that are gluten-free bakers, I know most of these gluten-free baking recipes can at first seem daunting because of the seemingly long list of flours that you have never heard of, compared to a traditional recipe that just has one type of flour and that’s it. That being said, after you start baking more and more, you just learn what flours you like to bake with and those that you will use over and over, so you should always have them on hand in your pantry. I now have my go-to flours and as soon as I run out of one, I pick it up on my next grocery trip, so they are always on hand, it’s as easy as that. It can get pricey the first time you make something and have none of the items on hand, but thereafter they run out at different paces and you are just picking one type of flour up, here and there. No biggy. I actually had all of these flours on hand, since I always do, so this recipe was super simple. Also, in a lot of ways, this tart shell recipe is easier than the traditional since without the gluten you can’t over work it and you can easily mend any tears with your hand, no harm done. I really cannot recommend it enough, even if you don’t make it with this tart recipe, you should try it out.

Gluten-Free Heirloom Tomato and Goat Cheese Tart
serves 8-10

Tart Shell
adapted Gluten Free Girl and The Chef – A Love Story (I added in the cheese for this particular recipe)

1/2 cup (63.5g) sorghum flour
1/2 cup (60g) tapioca flour
1/2 cup (96g) potato starch
1/2 cup (102g) sweet rice flour
1/4 teaspoon salt
8 tablespoons (1 stick) frozen organic butter
1/4 cup Parmigiano Reggiano, grated
1 large local farm fresh brown egg
1/4 cup of ice-cold water

(if making a sweet tart, instead of savory, include 2 tablespoons sugar and 1/4 teaspoon cinnamon)

Sift the sorghum flour, tapioca flour, potato starch, and sweet rice flour into a large bowl. Stir in the salt (sugar and cinnamon if making a sweet tart). Sift into another bowl.

Grate the frozen butter directly into the dry ingredients. The butter will fall into the flours in soft swirls and start to melt in as soon as you stir. Add in the Parmigiano Reggiano. Work with your hands to mix everything, until the dough feels like cornmeal or large pieces of sand.

In a small bowl, whisk the egg and water together with a fork. Make a well in the center of the flours. Stir in the liquid, working from the inside out. Feeling the dough for soft suppleness, instead of stiffness or sogginess. Feel free to use your hands at the end.

Refrigerate the dough for at least 1 hour, or overnight if possible.

Preheat the oven to 375ºF. Butter and flour an 11-inch tart shell, I used sweet rice flour as the original recipe suggested. Pull the dough from the refrigerator and allow it to come to room temperature, about 1 hour. While your tart dough is coming to room temperature, and your oven is preheated to 375º, roast your garlic. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on the rack in the center of your oven. Bake until soft, the outside will be golden brown and the flesh will be soft, about 45 minutes. Remove from oven; set aside.

Roll out the dough between 2 pieces of parchment paper, to the approximate shape of the tart pan. (this way you don’t have to flour your countertop and add more flour to the dough).If the dough falls apart or breaks a bit, don’t worry – there is no danger of the crust becoming tough by overworking it, which can happen with gluten dough. Press the dough into the pie pan and repair it that way.

Place the tart shell into the freezer until the crust is frozen, approximately 1 hour.

Butter a piece of aluminum foil approximately the size of the pie crust. Place it butter side down, onto the tart crust and fit snuggly against the sides. Bake pressing down any puffed up spots with a spoon until the shell has a good color, about 15 minutes. The tart should look and feel flaky, rather than sticky. Prepare the filling while the tart is blind baking.

Tomato and Goat Cheese Tart Filling

1 large head of garlic
1/2 cup Parmigiano Reggiano, grated
2-3 large ripe heirloom tomatoes (I like to use a variety of colored tomatoes, since it is just all so beautiful together)
2 tablespoons olive oil
a large handful of chopped fresh herbs, I used basil, chives and oregano
8 ounces fresh goat cheese, sliced into rounds
1/2 cup balsamic vinegar
1 tablespoon organic light brown sugar
sea salt
freshly ground black pepper

Preheat your oven, roast your garlic and blind bake your tart shell, all the details can be found above with the tart recipe. When the garlic is cool enough to touch, with either your hands or a utensil, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside.

In a small saucepan over a medium-high heat bring the balsamic vinegar and sugar to a boil, constantly whisking to prevent burning. Continue cooking until it is reduced by half, stirring often. Remove from heat, allow to cool.

After the tart comes out from being blind baked, evenly spread the roasted garlic over the tart shell’s bottom. Sprinkle the Parmigiano Reggiano over the garlic. Slice the tomatoes and arrange them over the garlic and cheese in a single, even layer. Drizzle the olive oil over the top, season with salt and pepper. Sprinkle the fresh herbs over the tomatoes, reserving some to put on top. Arrange the slices of goat cheese rounds over the tomatoes. Drizzle the balsamic reduction overtop of everything and sprinkle the remaining herbs on top.

Bake the tart for 30-45 minutes or so, until the dough is fully cooked and slightly browned, the tomatoes are tender, but retain their shape and the cheese on top is nicely browned. Transfer to wire rack to cool for 15-20 minutes, serve warm with a bit more freshly chopped herbs and a bit of freshly grated Parmigiano Reggiano, if you wish.

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This may seem a bit off topic, but I have a massive obsession with Pinterest. Holly, a friend of mine sent me an invite a few weeks ago, since she knew I would love it, and she couldn’t have been more right. Basically, as you come across images on the web, you can virtually “pin it” onto your different boards on Pinterest. The appeal is that not only does it act like virtual inspiration boards, but it also works as a way to remember and store links to projects, recipes and other fun things you want to try out. I like that I can access my pins and boards from any computer or device. I have been coming across some super fun images for inspiration and a ton of exciting and easy to do DIY projects for both work and for fun. Not that I don’t already have enough to do, but I love a good crafty project, especially once the weather cools down. You can also see other people’s boards and you can repin their items into your boards. It is so addicting.

This recipe is one that caught my eye on my daily internet travels a week or so ago, but when I had come across it, I didn’t have the time to make it, but I really wanted to remember it. Rather than print the recipe out, waste paper and have it get lost in a sea of papers in my office, I “pinned it” to my recipe related board on Pinterest. A few days later I hit the farmers market, grabbed some cherries and was ready to get baking.

These muffins were bursting with flavor and were so easy to make. I have fallen in love with almond flour, it is so easy to bake with, you don’t need to add tons of other flours or any gums, and on top of it, it has a lovely nutty taste. The other bonus is that almond flour is protein packed and low in sugar. I love by keeping the cherries in halves you get a big burst of tart, sweet flavor in every bite.

If you are on Pinterest you can follow my boards here. If you are looking for an invite, post your email address and I will send you an invite.

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Cherry Almond Flour Muffins
makes 6 large muffins
Adapted from So Good and Tasty

2 cups blanched almond flour*
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 local farm fresh large brown eggs
1/4 cup honey (or maple syrup)
1/4 cup grape seed oil (or olive oil)
2 teaspoons vanilla extract
1 cup fresh sweet cherries, pitted and halved

Preheat oven to 350˚F. Line a muffin tin with paper liners.

in a medium bowl, whisk together the almond flour, baking soda, and salt.
In a separate bowl, beat the eggs. Add in the honey, vanilla and oil and whisk until well combined.
Add the dry mixture to the wet, stirring until combined. Carefully fold in the cherries.

Spoon the batter into the muffin tin, filling to the top if you want a nice muffin dome, or as us ladies know it “muffin tops”. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.

I find storing muffins covered tightly in the refrigerator or freezer to be the best, especially in the heat of summer. Just pop one out as you want it, heat slightly in the microwave if you want to take the chill off and go.

* Something I have learned from baking on my own and from reading Elana’s Pantry, is that not all almond flour (or meal) is created equal. Bob’s Red Mill makes an almond flour, though easy to find, that doesn’t seem to react quite the same as other almond flours. It doesn’t seem to rise as much and it just seems to leave recipes flat. On Elana’s recommendation I now buy Honeyville brand almond flour in a 5-lb bag from their website.

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