The Festive Season is well underway and this loaf is the perfect treat to whip up for pre or post-Christmas shopping/errand-running fuel. You know the drill, I am currently getting rid of my gallstones and thus am being very careful with my diet (thus no baked goods for
Due to my recent success with recipes such as chocolate cupcakes, this carrot cake and these vanilla patty cakes, Mamma Bear has taken to simply requesting that I create ridgy-didge-tasting gluten-free versions of her old faves.
No rave from me today, just one of my favourite savoury dishes of late, that ticks all the boxes, no matter what you’re dietary requirements, food philosophies or health preferences.
Another “throw-it-together” meal (like yesterday’s salmon recipe) that is super-duper simple and packs a flavour punch. As long as you’ve dedicated time to innovative meal prep earlier in the day or week, you can have this baby ready in mere minutes.
Ages ago I wrote a post “serve me a suggestion”, where I shared some of my fave “throw-together-and-be-done-with-it” combos, however it was a very long post and some of the ideas are too yummy to get lost in the multitude of paragraphs. Since writing that post, I’ve also come up with new favourite go-tos that are quick, easy and absolutely, knock-your-damn-socks-off delicious.
I’m not going to rave. All I will say is that you have the procrasti-baking bug to thank for this gem of a recipe. It got the tick of approval from not just mamma T but also my step-dad Phil- the gluten-loving, beer-drinking, typical aussie bloke that is NOT health conscious. They must be good.
There’s something nostalgically comforting about baking cupcakes. For me, this nostalgia stems from memories of baking them with mum in kindy and primary school (okay, she did most of the baking, but I was a dedicated bowl, beater and spoon cleaner … okay, uncooked batter eater).
The more I bake without flour, the more I realise I don’t even need it. Some of my most fail-proof recipes such as GAPS muffins and Chocolate-Hazelnut Cupcakes don’t use flour and are quick and easy to make. I guess that’s because gluten-free flour combining can be tricky business. Don’t get me wrong, there’s plenty of ace recipes out there calling for wheat flour alternatives such as cassava flour, coconut flour, banana flour and rice flour, it’s just you really have to get your ratios on point (and that often involves measuring scales … something I don’t have in my kitchen).
Spaghetti squashes are finally becoming more easily available in Australia. They used to be something that American bloggers would write about all the time and I’d be all like; well, thats lovely, but where on earth should a humble Adelaidian locate one of these funky-sounding squashes?
Do you know what I love? Throwing stuff intuitively into the blender, whacking it in the oven (going for a run while it’s baking) and (still) getting a successful end product.
