I went home this past weekend, because it was President’s Day and I had a day off and isn’t that a good excuse to go home?
It ended up being the perfect antidote to last weekend’s frustration - there’s nothing like incredibly supportive parents to make you remember how NOT painful having celiac can be. Case in point: my mom and I made GF bagels on Monday.
My mom has made bagels before, regular ones, although I haven’t, and she’s a pretty proficient bread baker. Bagels are actually a bit easier than regular yeast breads because you only rise them once - you boil them instead of rising them a second time.
We got this recipe from Gluten Free on a Shoestring, a blog and cookbook I highly recommend.
They came out pretty great. I think they didn’t rise quite enough; our kitchen has an outside door and can be rather chilly, so it was just too cool for the little yeasties. These are also fairly sweet bagels - they remind me more of Montreal bagels than New York bagels. But I’m ecstatic, and I plan on eating the stack in my pantry as little treats though the week.
(More proof that having Celiac DOESN’T have to be about constant deprivation!)
Yesterday’s lunch. Baby carrots roasted in macadamia nut oil with lemon flake, sea salt & dill on a bed of black and mahogany rice and red lentils with #glutenfree soy sauce, pure ginger juice & sesame oil, everything #organic. This was so good! I can’t believe I made this, and came up with the recipe myself. Just two months ago I didn’t cook at all. I’d heat up a box of Annie’s macaroni with frozen broccoli and call it a meal. Terry devoured it. He likes eating carrots like the Runaway Bunny. #vegan #toddlerfood #eatplants
Figs & Nuts Energy Bars
- 1/2 c almonds
- 1/2 c walnuts
- 1 c cashew
- 1/2 cup dried figs
- 3 spoons raw honey
- 3 spoons water for the figs
Blend figs (add some water if they are too dry) until they are a cream.
Blend in the processor the nuts until coarse
Mix together with the figs and press in a lined form and let it set in the freezer for a while (10-30 min depending how hard you want them)
Cut the bars in the desired size.
Warm your DIY dipping chocolate and spritz it over them. You can dip them completely in the chocolate as well.
Let them cool in the fridge or freezer
ENJOY the nomz!
And here they are. Heaven.
Gluten-Free, Vegan Crepes
- 1 cup non-dairy milk
- 1/2 ripe banana, mushed
- 1 teaspoon coconut oil
- 1 cup all-purpose gluten-free flour mix (I used Bob’s Red Mill)
- 1/4 teaspoon sea salt
- 6-8 drops stevia
- 1/2 teaspoon vanilla
- 1/8 teaspoon baking powder
Mix wet ingredients together (banana included) and dry ingredients as well, in separate bowls. Combine. Batter should be the consistency of thin pancake batter. Add more liquid, depending on thickness of batter.COOK!
a little corny, but some good ideas
osef Albers’s Interaction of Color is a masterwork in art education. Conceived as a handbook and teaching aid for artists, instructors, and students, this influential book presents Albers’s singular explanation of complex color theory principles.
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