If you made our GF Angel Food Cake there are extra yolks and options. Lemon Curd is delicious on scones; Chocolate Espresso Pudding made with coconut milk is another. This gluten-free, dairy-free dessert is simple, satisfying, and certain to please all your guests. Use it as an opportunity to introduce them to Cacao Nibs! Chocolate Coconut … Continue reading
I’ve spent a Euro, but never eaten a Gyro (Sandwich)… only important to neophytes like myself who recently learned that “Gyro” is pronounced “Euro.” When a reader’s request for a recipe for gluten-free, vegan Gyro, was quickly and enthusiastically seconded by Nate, we went to work. Plus we already had a big ol’ batch of Tzatziki … Continue reading
The Power of One – The Power of You Ask, and eventually you (or someone) will receive. Last week I had toasted piece of Udi’s Sandwich Bread at Rocky Wold Deep Haven , a family vacation spot on Squam Lake in New Hampshire. Number One: didn’t know Udi’s makes a larger loaf, never having seen … Continue reading
Nate harvested over 25 cucumbers from the garden last week: minted cucumber soup, diced cucumber in Mexican Salad, and Tzatsiki Sauce. We had enough left over to bundle with a copy of our recipe and give them as gifts to guests at an impromptu gathering. No one licked the Tzatsiki bowl clean, but it didn’t need … Continue reading
Turmeric , with its history of use in China and India as a powerful anti-inflammatory, is featured in this power “bowl”, a new favorite on our breakfast table. This may become a standard in your weekly breakfast repertoire, especially during the fall and winter months. Happily foggy summer mornings in Maine give us the excuse to indulge during … Continue reading
Couple of things about Angel Food Cake: 1. It can be the cake base for Crunch Cake (though many prefer “butter” or “sponge”.) 2. Peter is an excellent cook, but not a baker. However at age 8 he started practicing Angel Food Cake with his grandmother, Mimi, and went solo at 13. 3. I made … Continue reading
The 5 pounds of organic native Maine blueberries Nate ordered were harvested last week: blueberry salsa, scones, pancakes, smoothies, pie, cobbler. Actually a five pound box isn’t that big; couple of pies and you’re out. But enough were saved for doughnuts! Continue reading
The day Gus came home from the hospital, having been double-whammied with Celiac Disease and Type 1 Diabetes, I went to our local independent health food store for prepared GF “snacks” one could pack for First Grade School Lunch. Resources were slim, but in addition my perspective was limited by post-diagnosis shock. (I wasn’t exactly … Continue reading
A collection of sandwich ideas inspired by the 50 United States is brilliant! The author has almost competed an illustrated state by state list. Don’t want to step on toes, but it since Maine is missing this seems like the perfect time to share our recipe for lobster rolls. The least expensive way to enjoy this traditional … Continue reading
We serve our GF version of The Good Table’s french toast for dessert during the summer. Fresh Maine blueberries, a loaf of Udi’s White, organic maple syrup from New Hampshire, dollops of whipped cream, and you’re set to go! Blueberry “Pain Dessert” or Le Cape French Toast – Serves 6-12 depending on how generous you make the … Continue reading
Gluten Free Gus 