A Few Huckleberries From the Trees

Berry picking nearby our house is something that I've always enjoyed. From heading to the little trails that make up our backyard with towering huckleberry bushes which my sister and I would have to pull down to reach the juicy berries, to spending hours reaching the best salmon berries with dad and collecting them in doggy bags because we didn't expect to find so many so delicious and ripe at that time of year.

I took the dog for a run today, and as we walked back home under a sky which sprinkled rain lightly down on us, I just left thoughts behind and looked around. Little tiny droplets of red scattered the bright green bushes, and birds chirped and chimed as they fluttered unseen behind a wall of green leaves and the trunks of trees. I noticed this wallpaper of green dotted with red as I passed through a tunnel made up of huckleberry bushes, and finally reached my hand to pull one berry, juicy and swollen, which nearly fell from the branch as I knocked the surrounding leaves.

Holding the berry between my thumb and index finger, I instantly thought of all those times when my sister and I would fill buckets, bowls, and later our pockets, with these tart little berries, ecstatic by our achievement when they were brought home and compiled into one huge bin. We would sit there and sift through the bugs, leaves, and stems that were also brought in with them, and sneaking many to eat throughout the process. Eventually, we would make pies using the berries, a tradition that lasted through to when my sister left for university and no longer came home during the berry picking season. Instead, I would bake up a pie using a mix of huckleberries and salmon berries, never quite

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The "Good Cookie"

It's a good thing we have cookies.

They make just feel normal again. Oh darling, I know there are those days when we begin to feel estranged from all those wheat-eaters out there. With a slow shake of your head as you decline a plate of Oreos ("But they're vegan!"), or a slice of cake, to see their tilted head and apologetic smile, just remember that a gluten free cookie has all the same comfort, and all the more flavour. Now, that's better. The warmth and flavour melts in your mouth. Chew. Swallow. Repeat. And rejuvenate.

Friends, you, and yours, are often absorbed in their busyness and activities, and can sometimes pass a plate of wheat-filled treats without thinking. You sheepishly pass it to the next person and avoid anyone's gaze. It's not guilt which you feel for the foods you have chosen (or must) not eat. Sometimes, their questioning which happens so frequently,

"Oh! You can't eat this?"

Or cries of,

"I am so sorry!"

Are worse that just forgetting the plate was ever passed, and held in your hands for that quick moment. Justifying yourself is too exhausting each and every time, time and time again. Sometimes it's a challenge: it's even more a challenge outside the comfort of your own home; managing restaurant menus while dealing with a growing appetite is certainly a tyrant of a battle. Sitting down to a hot latte in the city with friends while they chow down on deliciously appetising sandwiches (I stole all her olives!) or fluffy muffins that leave your belly grumbling (Darling, shhh, I whisper... People only stare, but that's just fine - at least I don't have a wheat belly!)

Friends that must be kept close, tell you they'll hunt the streets for "some of that weird gluten free food," and you laugh. Suddenly it's not so bad. The dragon will be tamed; I'll get my cake - and eat it too.

Those friends also make an pizza just for you for girl's night at her house, an experiment of different flours and techniques so again you can enjoy the normalities of everything about spending time with friends. Even if there is nothing normal about that night. It's important to remember that no matter who you are, and what you choose to do, your friends are always there, will always stand by you.

There will also be that perfect gluten free cookie.

Both invaluable, neither replaceable. This is for you.

Chocolate Chip Oatmeal Cookies
Print me here!

These are the perfect blend of sweet and everything nice. Add 1/2 cup of oats to replace the coconut flour for more crunch, and both ways, enjoy with the soothing aroma from a cup of a maple ginger tea latte. Blending strong and sweet, and putting both your mind and body back into balance.

Yields approximately 18 cookies.

2 tablespoons butter, softened
1/2 cup brown sugar
1 egg
1/2 cup almond butter, crunchy
1/2 cup apple sauce
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups oats
1/2 cup brown rice flour
1/2 cup coconut flour
1/2 - 3/4 cup gluten free chocolate chips

Preheat the oven to 350°F, and line two baking sheets with parchment paper, set aside.

In a large bowl, cream together butter and sugar. Add the egg, pour in the almond butter and apple sauce, and mix.

Now add the cinnamon, nutmeg, salt, baking soda and powder, and oat. Fold into the wet.

Add in brown rice and coconut flour as well as the chocolate chips. Mix until well blended. Form 1 1/2 inch - 2 inch diameter rounds and press lightly onto the parchment paper.

Bake for 12 - 16 minutes.

Make tea.

Eat.

Enjoy!

xx S.

Candied Nuts to Keep Us Snacking

These candied nuts might make the perfect snack to bring on the plane - I can't believe we're actually going off to Cuba this spring break, and that we've only got to wait until the end of this week! None of us really know what to expect, and can only know what the guidebooks and reviews tell us; it will definitely be a very different experience. I've traveled to England many times with my parents, and to surrounding countries, and more recently been to tropical vacation resorts such as Hawaii and the Cayman Islands, however I've never been to a place as culturally different to where we live as Cuba. And I am very excited.

I'm also excited to break from bleak weather and cold rain that continues to finalise each week for us - however, I seem to have nothing to complain about compared to the other side of Canada, with snow storms bringing in over a foot of snow just as spring comes around the corner. Perhaps my pale skin will soak up enough vitamin D to last me until summer, and I'll come back happy and energetic (and tanned!) We've got sun screen, sunglasses, and bathing suits on our packing lists, and I can't wait to put them to good use!

A couple of weekends ago my parents took me to buy a backpack for the trip, it's not too large since we're only going for a week, but I've already started packing. Mentally laying out outfits for the week, planning which of my many pairs of shorts to take, and rolling things up to fit in my pack. I'm really excited to be away from my phone, from Facebook, Pinterest, everything, for a week, and in fact, I wish it were longer. I need a break. And I think both of my parents do as well, from work, school, and little problems that seem so great when we're in the middle of it all, but with a step back, a holiday, they don't seem so big on reflection. We need this trip for a change of perspective, and to put things into reality again.

It's actually quite refreshing not really knowing, or not knowing at all, what to expect. I am a planner and an organiser, and I feel myself slowly letting go even before we've left, all because I cannot plan the events, I can't picture the place or the people there at all. I'm trying to get mum to leave some of the planning to chance, since once we get there I expect our knowledge and feel of the place will change drastically from how it is now, and there is no way we can know now what we will want to do. But I think she's nervous: none of us speak Spanish, we don't know anyone there, and well, it's a completely new experience.

Pack on my back, and notebook in my hand, I can't wait to depart from the plane in hot, sunny, tropical Cuba, and just enjoy every moment we have there, wherever it takes us. Hopefully I can jot down recipes to try back at home, with new inspiration from traditional cuisine from the owners of the casas particulairs which we will be staying at, individually run and owned bed and breakfasts, an option for the "more adventurous tourist." I'm also taking a little camera from my trip to France in the summer, and hopefully will return with lots of colourful photos of Havana and surrounding towns which we will be visiting.

Maple Candied Nuts
Print recipe here

These Maple Candied Nuts are so delicious! I made some to top a salad for a dinner last week, and after we had all finished, we sat their munching on the remaining nuts - and finishing every last crumb off! So, I decided today to make another batch, just in case of course. They can be enjoyed as is, a simple but delicious snack, and also as a delicious garnish for desserts. Vanilla ice cream topped with caramel and spiced nuts? Oh that does sound delicious!

I already regret making so little as I did, so you might as well whip up a double batch while you've got all your ingredients ready to go - these will be gone quickly. These are just too good to pass up.

Personally, I don't like spicy foods very much, but if you would like that extra kick - add 1/4 tsp of cayenne powder to the mix.

Ingredients:

2 cups mixed raw nuts (I used pecans and cashews because they're my favourite, but you can choose any type really!)
1/4 cup real maple syrup
1 teaspoon ground cinnamon

2 teaspoons kosher salt (I used Himalayan)

Directions:

Stir together nuts in a large bowl.

Pour the maple syrup over nuts, add ground cinnamon and stir to coat evenly.

On a baking sheet, pour nuts out and spread apart evenly. Sprinkle generously with salt.

Bake at 300ºF for 10 minutes. Remove from the oven and stir, before baking an additional 10 minutes, or until nuts are toasted and coating is sticky.

Let cool 5 minutes, the nuts should be dry to the touch. Serve warm or cool completely and store in a sealed container.

Enjoy! xx S.

There's Something About Breakfast: Pancakes

By mid-week I always miss being awoken by the sweet smell of breakfast cooking on the stove, which  will fill the house, and swirl into each room and tumbling around in a delightful sort of tease under our noses. Pancakes that smell like freshly baked banana bread - and even taste like it - sound wonderful at the moment.

Except my stomach is full from a breakfast date this morning, and I ate more like a mad woman than the delicately put together girl I wanted to portray in these knee high boots and black jacket. Perhaps I'll think of these pancakes again when I am home and feel the need for a pick me up, or a restart to the day after travelling back to the island.

We woke up early with the sound of my friend's little brother laughing and chatting as he began his Saturday morning playing in his pajamas, giggling at being tickled and running around the hall of the apartment. I wasn't mad to be awoken so early, instead, I was glad that the sun was streaming in through the open curtains, and the brightness kept my eyes open as I slowly became more and more conscious to the awakened day.

We must have made pretty good haste to be out of the restaurant where we decided to go for breakfast that morning so early before noon, and left the apartment bundled in coats and scarves to face the wind as joggers ran briskly in full running gear. At least we were spared a nice day free from Vancouver's notorious rain. However as I sit here writing it seems that it was only a short bout of sunlight, and the clouds once again are covering the strong rays.

The little place we went to was on Main Street (my favourite street in Vancouver!) amongst little stationary shops, independent clothing stores, and many antique shops. Called the Wallflower, it had black painted designs across the walls and if you looked close enough, you could see little photographs of people's faces that were cut out and then stuck on the wall in the centre of a flower. Even tinier, were sometimes little sayings next to the photo. I wanted to ask them what it would take to get my name on the wall,

"Perhaps I would need to be a frequent customer?" I asked.

Their menu included many gluten-free options, and I was so excited to see the vast choices of items I could actually eat - including Egg's Benedict, something which I haven't had gluten free, and have surely been craving. Underneath the headline, an entire section was devoted to Egg's Benedict, from original to vegetarian, to smoked salmon and cream cheese.

There we sat, the three of us, with our large plates of breakfast in front of us, mine the smoked salmon Egg's Benedict, and forks and knives in hand. It seems amazing now that I was able to eat as slow as I did, knowing now how delicious it was. And I'm sure the bun used was made from tapioca flour, something that I'll be sure to try soon.

Since I haven't yet formed the perfect breakfast bun, similar to the Brazilian Breakfast tapioca bun that came with my lunch from the Ethical Kitchen and now similar to this gluten free English muffin, to make my own Egg's Benedict, I'll give you a breakfast recipe that will surely satisfy that craving for something sweet, and healthy, on your lazy weekend mornings. (Or anytime you wish, really. Because when aren't pancakes perfect!)

I might even make them for lunch today, they really were that good. Have you heard of a second breakfast?

Dad is always my pancake man - he always gets the temperature just right,
resulting in delicious and perfectly cooked pancakes each and every time.
Of course, the recipe needs to be sound or our pancakes won't turn out so
finely tuned.

Gluten-Free Banana Oat Pancakes
Print recipe here.

Since we've always been drawn into cooking crêpes on the weekends, reminiscent of dad's "famous" breakfast crêpes, I decided this morning to venture into something new - real pancakes, made with banana and oats.

Fluffy and golden brown when cooked, these gluten-free banana pancakes have a sweet, creamy middle to be cut into. A healthy and delicious, naturally sweetened breakfast for those lazy mornings. It's the perfect comfort food thats enjoyed around the world, incarnated with sweet flavours when paired with maple syrup, or savoury when served with cooked vegetables and cheese. The modern day pancake even dates back from Roman times, and the earliest known recipe for pancakes was found in a 16th century Dutch cookbook. So delve into history with a hearty plate of pancakes this morning.

Makes 8 pancakes

Ingredients

2 small bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon maple syrup
2 eggs

1 cup oat flour or ground oats (I used a blender to grind regular baking oats until fine)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

In a small bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup.

Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.

In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!

Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.

Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.

Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.

When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

These pancakes freeze well.

Enjoy! xx S

Similar Posts

Pumpkin Waffles

Gluten-Free Banana Pancakes

Twin Comfort of Dessert

I'm not sure if I'm even allowed to be sitting here, enjoying the Indie music and being around busy people, chatty people, groups of people slumped over coffees with their heads bent towards each other and deep in conversation. I haven't bought anything; I sought refuge from the rain outside. As I passed by the huge windows of this rustic coffee shop, I felt the pull of just sitting and spending time at a table situated in a corner. I love to watch the people that come and go, each one with a story which I attempt to discover. Each person has a distinguishable taste, noticeable by their sense of style as they walk from the door to the counter and order their choice of drink, sometimes pairing it with a muffin or scone, at the coffee bar.

I went to school today for a Provincial exam, and sat for three hours in the gym with all of the other English students writing three essays and answering 25 multiple choice questions. Afterwards, in our exhaustion and giddy perception of being free from the pressures of this exam, at least for a little while, some friends and I drove down the road for tea together. The woman behind the counter provided samples of aromatic tea leaves for us to smell, and help us to try and figure out which tea to make into a drink, until we all decided upon a black English tea, latte style.

So there we sat, all six of us, with twin lattes in our hands and perched in chairs situated around one small round table, legs intertwined. We went over the exam, exclaiming our surprise at some of the answers, and trying to figure out whether we had chosen the right one - if pre-exam chatter hadn't been stressful enough!

Our stomachs began to growl promptly, as our nerves settled down to make way for hunger, and our pack abruptly stood and left with the steam out of our hot mugs trailing behind. The smell of that little tea place was so calming and comforting, even if the white decor wasn't. And with a hot drink to sip I began to completely unwind from the buzz of sitting an exam.

Again we found an under-sized table to share, with nearly enough room for all of our lunches to share the space. Inside had been too busy, and all the tables were taken, so wrapped up in our fur-lined parkas and knitted scarves, and still huddled around lattes, we parked ourselves under a big out-of-place summer umbrella that dripped with the drizzling rain. There couldn't have been anything more Vancouver. Lunch was taken outside because its so beautiful, and we love it outside, but there we were wrapped up in big thick coats and leaning away to prevent being hit from the splatter of the rain.

So as I sit here, slowly warming with the steam of other's hot drinks rising into the space around me, I think of a decadent dessert to complement a peaceful afternoon. What better way to enjoy the fresh flavour of fruit with a sweet gluten-free topping than Twin Crumbles, have two for you and another, and just sit for a while.

Twin Apple-Blueberry Crumbles
Print recipe here.

The perfect complement to any meal, these little crumbles are quick to whip up when you have a craving for something sweet, and are light enough to leave your taste buds fulfilled without filling you up too much.

Fresh fruit sweetens the pots with delicious flavour, and be sure to serve them with a dollop of vanilla yogourt or ice cream for a creamy treat. This can be served as a summer or winter dessert, switching up the fillings for more seasonal fruits. Pomegranate and pear, anyone?

Serves 2

Ingredients

1/2 apple, sliced thinly
1/4 cup fresh or frozen blueberries
1/2 tsp lemon juice

2 tbsp gluten free oats
2 tbsp brown sugar
2 tbsp ground almonds (or almond flour)
1 tbsp corn flour
2 tbsp cold butter

A pinch of cinnamon

Directions

Preheat the oven to 375°F.

Divide the blueberries among two ramekins, top with sliced apple and drizzle with lemon juice. Set aside.

In a mixing bowl, combine oats, brown sugar, ground almonds, and corn flour. Chop up the butter and add into the bowl, rub between your fingers until the mixture becomes crumbly, resembling bread crumbs.

Divide the crumble topping among the two ramekins, levelling evenly. Sprinkle a pinch of cinnamon on top of each crumble.

Place in the centre of the oven and bake for 18 to 20 minutes, or until the topping begins to brown and blueberries begin to bubble.

Allow to cool 5 minutes before serving with a spoonful of vanilla yogourt or ice cream.

Enjoy the sweetness of this treat after a long day!
xx S.

To Sip a Winter Smoothie

Last week, on one of the endless days of rain and thick cloud cover, I stayed home from school to recuperate from early mornings and what felt like a hive activity for the past few weeks since school restarted for the new year. It was one of those days where very little was going on, so Mum and I got to spend the afternoon together in our cosiest socks and big thick sweaters. I spent the morning beautifying this blog, focusing on adding more pictures and clarifying the little details which had been bothering me for some time, so it was nice to completely relax when she got home from work.

Lunch was only something small to curb our hunger, so when four o'clock came around, and after we'd taken the dog out for a walk to the lake and back, we both felt the need for a little pick-me-up and something to hold tightly in our hands to warm ourselves up. The wind had chapped our lips as we strolled beside the lake, shards of ice perched on top of each other along the shores after being pushed aside by the strong wind. There was a slight breeze as we wandered, and the clouds threatened rain in small droplets that fell infrequently onto our heads and shoulders.

We came home in a flurry as the rain picked up and quickened. Mum put on the fire to heat up the house, and I turned up the stove to make a drink to heat us up. It was then that we both ended up choosing our favourite spots on separate sofas after sipping warm smoothies, and curled up around iPads in the nooks of our arms, absorbed in the trials of our preferred shows and covered in soft blankets. The fire blazed on; the animals snoozed peacefully.

I wish every day could be as peaceful as that day was, instead, I try and stay warm bundled in a big knitted scarf and a hot beanie on my stomach today while studying for an exam. I might just make another smoothie to remind myself of that day, and to sip while I try to memorise vocabulary.

Try a favourite gluten free cookie with your smoothies as well, they're delicious when dunked - see how long you can keep them in without them falling apart!

Before I get too carried away with the goodness of these smoothies, I must quickly tell you how amazing they are. As in, you must make them today, tomorrow morning, next week. In the summer after a day at the beach with ice, in the winter by the fire in a steaming mug. And for the pumpkin obsessed (oops, that's me!), try this for breakfast too. Then, as you take the first sip, you'll realise that this really is the most delicious, creamiest, smoothest, drink ever.

They'll be your neighbours favourite, and your friends favourite, too.

Go ahead, see what pumpkin can really do.

Warm Pumpkin Spiced Smoothie
Print recipe here.

If you thought pumpkin pie was just for Thanksgiving and Christmas - think again! You can pick up a can of pumpkin pie mix from your local grocery store, or puréed pumpkin, all year round. Serve this warm smoothie as an after dinner dessert, or quickly heat it up on the stove to start your day with just the right amount of sugar and spice.

Using canned pumpkin pie mix sweetens the drink, so there's no need to add sugar, and by adding a little extra spices it will bring out the pumpkin flavour a little more when paired with the coconut milk (this can be substituted with any choice of alternative). Try using pure puréed pumpkin if you'd prefer to adjust the sweetness, I recommend doubling the amount of spices listed below and add brown sugar or honey to sweeten, then simmer for an additional 10 minutes to develop the rich flavours of all the spices.

For a creamier dessert, serve these smoothies with a spoonful of vanilla Greek yogourt (the thick kind works best), and provide a spoon to eat.

Serves 2

Ingredients

1 cup unsweetened coconut milk (the beverage kind)
1 cup water
1/2 cup pumpkin pie mix

Dash of vanilla extract
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice powder

2 cinnamon sticks to serve

Directions

In a medium sized sauce pan on the stove, whisk together coconut milk, water and pumpkin pie mix.

Add in vanilla and spices and bring to a near boil.

Simmer for a few minutes (3 to 5), whisking repeatedly.

Strain into two large mugs and serve with a cinnamon stick. Top with yogourt if desired.

With Water Droplets, Make Apple Loaf

It's become a nice weekend ritual for me to bake a sweet bread loaf before dad comes home, it's nice for all three of us to sit around our mug of tea, placed in a triangle around a cutting board with a warm loaf. The table is always littered with crumbs and the loaf is usually missing its other half when we've sipped, chatted, ate, and laughed. And with each new week I want to try something new, to experiment and perfect recipes, and hopefully hit a high note on my parents taste buds; I love the days when they exclaim after finishing a slice,

"Okay, this is really good!"

I love sharing the gluten-free goodies that I bake with family and friends, and those that eat gluten can compare the difference of outcome with either flours (their favourite comment still remains how crumbly some cookies end up - I groan, 'again?') Their positive response to the taste is encouraging, but really it's just so easy now. Their sighs of pleasure with the first bite into something straight from the oven is perfect. Could there be anything more satisfying than the approval of the hours you spent perfecting in the kitchen?

Going gluten-free may appear daunting, just thinking about all those dinners at friend's houses when they serve pasta or pies at dinner, pancakes and waffles for breakfast. However I find, especially now with so many options available in stores, and the changing approaches of consumers consequently influencing what is actually more readily available, the switch away from wheat is becoming much easier for everyone.

Last Friday mum and I went out for lunch after I had my graduation photos taken, and wanting to divert away from more stresses, we settled on a nearby location with a promising name. It's as if I find a hundred things to worry about, and they all descend upon my shoulders, nestle in my hair and between the fibres of my clothes like tiny water droplets from heavily weighed clouds above. I don't know the reason for this, and I don't like the feeling of it either.

Graduation photos should have been fun, and they were, once I was there and in my dress. But the hours before, as we pottered around town in anticipation of my appointment, I stressed about the condition of my hair, my makeup, the fit of my dress. And I know that it agonised mum to see me so worked up.

I am truly thrilled to be finally graduating, I just wish I could enjoy it.

The photographers were really good, although they were being as fast as they could with so many kids coming in, and it seemed as if we were just going through the paces as a horse would in training, they were jovial and made us all feel comfortable. I liked being in front of the camera, and just letting go of the tensed muscles involved in keeping my face downcast, a smile let me relax, and I could feel the tension vanish. I should do it more often.

Mum and I sat down at a table in a delicately decorated bay window of the Ethical Kitchen Cafe and Bakehouse, after we had ordered lunch, and my photos were past us, a block behind us. I was surprised by the gluten-free items on their menu, including tapioca buns, gluten-free Nanaimo bars, muffins, cookies, and more. I wanted to try them all.

A woman sat at a table with a glass teapot of herbal tea, the water could be seen to be coloured by the tea leaves at the bottom, and she waited for her meal as she stared across the room, clearly lost in thought behind the glassiness of her eyes. In front of her line of vision sat a large family, taking up the half of the room filled by an elegant wooden dining table. Members hurried behind the counter simultaneously as tasks needed to be finished, and they were clearly the owners of the business.

I had a Breakfast in Brazil, which was an array of fried up vegetables, peppers, tomatoes and snap peas, spicy kimchi, and eggs on a tapioca bun. It was so flavourful, and I could detect the freshness, and the quality, of all the ingredients. We later noticed on our way out, that a garden was attached to the side of the building where green plants towered out of planting boxes, and little plaques labelled the undecipherable green leaves to those without the green-thumb. Our little basil plant remains an example of this, as it sits in the window sill above the kitchen sink for a few weeks before giving up on being green, and begins to wilt, with it's stems slowly browning the leaves dry up before falling off.

My favourite thing about that restaurant was that mum and I were able to order breakfast as if we had just woken up, which it sure felt like, even at 3 o'clock in the afternoon. We needed a fresh start to the day, and mum needed an energy boost after dealing with the stresses I clearly had just created for myself. I hope that her sourdough apple crêpes and americano did just the trick. I know I felt better immediately after sipping the flower infused early grey latté I ordered. Warm, aromatic, and just the perfect interlude to stop the busyness of a frantic mind.

My baking is how I break from the quarrels in my mind, it allows me to hold onto something peaceful and relaxing, and in return I can let go of whatever is bothering me. I once asked mum if she found baking relaxing, or perhaps I asked if she would bake something on her day off, she replied,

"But I don't enjoy it like you do!"

Needles to say, there weren't cookies when I came home! (Don't worry, we've got plenty in the cupboard now).

Gluten-Free Apple Loaf
Print Recipe

A delicately spiced loaf, with warm fall flavours, this apple loaf is a perfect bread to be served with warm or cold drinks, or under a spread of variations of spreads and butters. As a moist and dense bread, it's a perfect substitute for sweet breads and loaves that can be found in coffee shops, but contain wheat.

Try it for snack-time, breakfast-time, or any-time!

Makes 1 loaf

Ingredients

1 3/4 c gluten-free flour mix
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/4 c melted coconut oil
1 egg
3/4 c coconut sugar (if you don't have any, brown sugar is fine)
1 grated and peeled apple, however sometimes, I leave the peel on which adds a bit of texture to the finished loaf
3/4 c unsweetened apple sauce

For something extra, add 1/2 c shredded coconut, this will add a bit of crunch, and also develop the coconut flavour a bit more in the loaf. You can also add any substitutions of dried fruit, nuts, or even chocolate chips to suite your tastes (or that of your critics!)

Directions

Preheat the oven to 350°F. Grease a loaf pan with oil or butter.

In a large bowl, mix together the gluten-free flour mix, cinnamon, baking powder and soda, and salt.

In another, smaller bowl, melt the coconut oil in the microwave and then beat in the egg. Stir in the coconut sugar, grated apple and applesauce. Mix well.

Pour the wet mixture into the dry ingredients, and stir until just combined. The mix should be wet and thick, but still runny.

Transfer the mixture into the baking pan and set it into the oven.

Bake for 45-50 minutes. A knife inserted into the centre should come out clean.

Allow to cool 5-10 minutes before serving. A longer cooling time will allow the flavours to develop and the loaf will crumble less as you cut.

Enjoy!

Smooth(ie) Mornings: An Obsession With Oats

Okay, I'm obsessed with oats now.

I mean, they've got so much going for them, and they make me feel so good - I think of them as the popular super food that everyone's just got to have, got to know. I recently found that oats are okay for those with gluten-sensitivity, someone like me, and this truth about oats, has made me go crazy for them - I'm experimenting with smoothies, muffins, everything! They really help with baking, as they hold together the ingredients, making the outcome firm and moist, they also hold lots of moisture, instead of crumbly and flaky like many gluten-free baked goods.

And I just love that after having them for breakfast, whether in porridge or smoothies, I can start my day feeling nourished and full of energy. No need for caffeine!

Last year, I would make myself smoothies for the morning, blending fresh ingredients such as bananas and blueberries, yogourt and cinnamon together the night before, refrigerating it in a large container until I awoke, when I would pour some into a travel mug and leave the house in a rush - often forgetting an important project for school or even my mittens that protected my hands from the brisk wind, as well as keeping them warm as they wrapped around a cold mug, in my wake.

That was before I woke up early enough to allow myself the time to enjoy those dreaded hours, still dark before the sun rose, and just wanted to sleep as much as possible, without wasting a second on making and eating breakfast at home. However, as the days became shorter and jackets became heavier last winter, as they have begun to now, I replaced my mug full of smoothie with a hot drink to warm my hands, and left breakfast behind me, where I began learning to appreciate it at the kitchen counter before I left - keeping warm all the while.

This morning my parents and I awoke to a late start, and incidentally, a late breakfast, which then causes morning coffee time and then lunch to be pushed back farther into the day. I write this before lunch today, at three in the afternoon just as dad comes in the door with lunch in his hands - soup.

But today, I took coffee time on a healthier route, and announced it to mum and dad,

"I'm making something for you!"

I planned a detour from the unnatural high to low caused by the caffeine. Instead of grinding beans and putting them at the bottom of the pot, I heated apple juice on the stove, and as it simmered softly a comforting aroma of spices and cooked apples filled the kitchen, and then laid out delicate cups on matching saucers along the counter top.

Autumn smells filled the rooms.

Then, all the ingredients went into the blender, and maybe in excitement, I pressed the button to blend, without checking the speed or fit of the lid.

It splattered.

Across the counter, little droplets of smoothie were scattered, and oats congregated on the inside of the blender's lid, although luckily they were too large to escape from inside. It even got on me, and I had to run my arm under the cold water from the tap to relieve the burning sensation from the hot liquid. Fortunately, there was no evidence of a burn a short while later. Although evidence of my carelessness was left along the back splash, and on the jars that line the counter.

"You've left quite the mess here,"

Mum informed me as she wiped it clean.

I served the drinks, and we sat at the counter cherishing the warmth and taste, the rain heavily falling outside the house, where we were nestled in comfortably.

Apple-Oat Smoothie
Print Recipe.

Don't let cold weather and a bad nights sleep get the best of you, and don't opt for an unsatisfying cup of too-strong coffee to wake you up for only a few hours either, instead, try this perfect fall drink, which warms you right up, and will get you going with all it's vitamins and nutrients, and the energy that's packed in!

Apple and oats go perfectly with the blend of spices, and the almond add a perfect punch to your energy drive. This smooth and comforting smoothie is the perfect replacement for summer's popsicles and drinks, too cold to imagine having at this time. 

When blending the ingredients, make sure it is on the lowest setting to begin with, and hold down the lid as you press the button. For a smoother drink, grind the almonds beforehand, or try replacing them with other nuts such as pecans, or even dried fruit such as dried dates. 

Everything - before apple juice - in the blender

Serves 3

Ingredients

1 1/2 c apple juice
1 c water

1/8 tsp cloves
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

1/4 c unsalted almonds
1/2 c quick oats (wheat-free)
1 1/2 tbsp maple syrup

Directions

In a saucepan, bring the apple juice and water to a simmer.

Add spices and simmer for another 5 minutes.

In a blender, combine almonds, oats and maple syrup, and pour in apple juice mixture.

Blend on low until smooth.

Pour into mugs and serve.