Joan organized lunch at Brita’s house last week and agreed to let me to bring dessert because it would help ME. A cool drizzly morning dictated the warm fall flavors of Gingerbread Cake. This recipe includes the use of flax seed meal which has notable health benefits. So Delicious Culinary Coconut Milk adds body, flavor, and richness to this moist cake. One topic of conversation … Continue reading
Tandem Coffee opened a second location: a cafe in a renovated service station on Portland’s Congress Street. Briana Holt is creating excellent sweet and savory baked goods. But fair warning: gluten-free offerings are occasional and the open kitchen precludes a GF environment. However, something I had last week was worth adapting: Briana’s Birds’ Nest Breakfast Muffins. A whole … Continue reading
Apple trees along my usual walking paths have been productive this season. The five cold, firm, dark red windfall apples I picked up this morning inspired me to make a tart with what will certainly be the last harvest until next fall. A lot has been written about the flavor and hardiness of heirloom varieties – experiment … Continue reading
These healthy beauties are a cross between a comforting bowl of oatmeal and a satisfying scone. Sturdy enough to be sliced and toasted, serve them with almond or walnut butter and your favorite marmalade: all the pleasure and none of the (pain) of conventional breakfast pastry. Note: the oats need to be soaked for 8 … Continue reading
A congratulatory email from Marie earlier this week cinched it: Peter and I have been married to each other longer than we haven’t. I told him not to buy an anniversary thing. OK, we might pick out a piece of artwork together. A quick Google search of anniversary gifts year by year revealed that one might traditionally expect pearls. However the … Continue reading
Nathaniel says “Grandpop can have as many of these as he wants!” A veteran of conventional sweets and breakfast goodies, we’re hoping GP thinks this healthy version of a scone is as delicious as we do! A lot of our followers are trying to avoid processed sugar and fast acting leavening agents, instead opting for unyeasted breads made … Continue reading
It’s blueberry season! Seems like I just wrote about the pleasure of harvesting fresh berries for breakfast. There’s been a slog of frosty Maine winter since then, making the barefoot trek to the garden especially gratifying. The components of this dessert can be adapted to create other goodies; take liberties when taste and larder dictate. The base is a … Continue reading
Annie hosts an annual spring gathering to celebrate the tulips in her garden: flowers, friends, and food. This year, among other things, she served tiny cheddar “biscuits” made with bits of savory bacon. Not bragging, not even particularly proud, but bacon hasn’t been on the marketing list for months. Annie’s cheesy bacon bites satisfied a craving … Continue reading
More good news for people who eat a GF diet (or love someone who does) and live around Greater Portland: Jill Miller started The Maine Pie Company. Gus didn’t like pie as much as the rest of the family, so creating a successful fool proof GF crust wasn’t an early priority. Still, since his diagnosis in 1998 … Continue reading
Hopefully you’ve been convinced that miso soup for breakfast is a great way to start the day. Now: miso for dessert! These brownies don’t have the health benefits of soup, but the savory nuttiness of miso evokes popular modern flavor profiles of salted caramels and bacon infused chocolate. When warm they have an excellent aroma and smooth rich texture, … Continue reading
Gluten Free Gus 