Granola Like Oh Boy! Shoot! Oh Baby Holdup.

For our last morning together in Montréal, my sister and I sat down at a local restaurant for breakfast before I had to catch the bus to the airport. In declining toast which accompanied breakfast, she told me that she would try cutting out wheat for the next coming weeks, to see if it improved anything in how she's been feeling, but also worried about the increase in the cost of choosing labelled gluten free food, especially packaged items such as cereals or cookies which really hiked up our food bill while I was staying with her. 

There are alternatives to buying the fancy packages on the shelves, and with it the feeling of regretfully walking out of the store thinking what you'll have to eliminate from this weeks budget. Simple ingredients that are naturally gluten free are much cheaper, and quick recipes are perfect! Oats, for example, are generally a cheaper item in the grocery aisles, and although finding dried fruits and nuts for cheap can be a harder task, we usually head to small specialty stores in 'Little India' or Chinatown of Vancouver, where they can often be found for less than at Whole Foods. 

For the last week or so, I've been hearing updates that there really is an improvement in how she's feeling, but mostly I've heard of new recipes she's tried. So the name of these two recipes for different types of granola came from my excitement when my sister began sending me the photos while she cooked one morning, and I replied "Oh baby holdup." and started thinking how perfect her recipe was.

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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.

Bring Me Tea, Then We'll Bake Bread

After a relaxing day spent in the kitchen yesterday, Roasting Brussels sprouts and mixing Aioli, today we decided to abandon the laziness of being at home and spend the afternoon wandering a new shopping scene on Main St. and the elegant little tearooms which sit beside them, stopping to sit among antique arrangements of tables and chairs in a pattern around large bay windows.

We sat around a large wooden table as our pots of tea remained tucked in the warmth of woolen tea cozies, and the lady from behind the counter brought over a petit vanilla macaroon speckled with lavender seeds. It was eaten too quickly for any photographs to be taken, the flavours melting in my mouth with each nibble, a sweetness so delicious with the pairing of an aromatic vanilla spiced black tea.

I remember the days when Bowen had a little tea shop, and during afternoons mum and I would venture down to a snug little table decorated with a crocheted white table cloth and freshly picked flowers. It was situated right in the middle of all the activity that went on in the town, a picturesque white cottage, complete with shutters around the windows and a flower box with yellow petunias. It was during this time that we would enjoy the warmth in sharing a pot of tea and a plate of delicate shortbread biscuits between us; this remained our special treat, and even now we fall into bliss when hands tightly hold a freshly brewed cup, and light chatter follows in ease.

The tearoom which we sat became the sort of place where patrons would enter to assess their mood with questions posed by the lady behind the counter,

"Do you feel like a spicy drink? Would you like something with a perfume essence?"

And in turn they would reply thoughtfully, thinking of the past events of the day and their current mood;

"I think I'd like something with cinnamon."

The woman would know just what to prescribe, and would reach behind her to a wall filled with shelves, each one lined with large glass jars filled with all different types of tea.

"What do you feel like?"

The tea suits your mood.

So when these were pulled from the oven in anticipation and in a certain eagerness only a little gluten-free chef about to discover the best dinner roll recipe would have, I was thrilled when a little tap on the top of the rolls sounded hollow, and later when I pulled them from the muffin tray they seamlessly left it behind.

The seamlessness of such an enjoyable day and this adventure of baking gluten-free bread has left me in a hopeful and enthusiastic mood.

I couldn't help but dance around the kitchen for a bit.

And then a bit longer.

"They worked! They worked! I did it!" I cried out, so immensely joyful.

So here it is, my own wonder-bread.

Pumpkin Maple Dinner Rolls
Print recipe here.

I was so excited to find this recipe, I knew the rolls would turn out moist and delicious even by looking at the ingredient list; with the addition of the pumpkin purée, a tried and tested ingredient in my Pumpkin Pie Loaf, the rolls hold all the ingredients together nicely and has a delicious wintry flavor.

These little gluten-free rolls are perfect for dinners or lunches with a side of soup, or can be sliced in half as a sandwich and tucked into a lunch bag.

Makes about 15 dinner rolls.

Ingredients

1 1/4 cups warm water, divided, plus extra
1 tsp coconut (palm) sugar
1 1/2 tbsp active dry yeast, this is equivalent to 2 instant yeast packets

1/2 cup raw pumpkin seeds, plus 1-2 tbsp as a garnish (optional)
1/2 cup corn flour, plus more for dusting
1/2 cup gluten-free rolled oats
1/2 cup tapioca flour
1/2 cup brown rice flour
1/2 cup sorghum flour
2 tsp guar gum

1/4 cup pumpkin purée
2 eggs
3 tbsp extra-virgin olive oil
1 tbsp maple syrup
1 tsp apple cider vinegar

2 tbsp grape seed oil for dusting pan

Directions

In a small bowl stir together 1 cup of warm water, coconut sugar, and yeast. Set aside for 5 minutes and allow the yeast to bloom. (If the mixture does not become frothy, resembling the foam on top of a beer, the yeast could be inactive or expired and you will need to repeat this step with new yeast)

In a food processor, pulse pumpkin seeds until finely ground. Add corn flour, gluten-free oats, tapioca flour, brown rice flour, sorghum flour, and guar gum. Pulse until the oats are finely ground.

In a separate bowl, stir together yeast mixture, pumpkin purée, remaining 1/4 cup of water, eggs, olive oil, maple syrup, and apple cider vinegar until completely combined.

Pour until flour mixture in food processor and mix on low speed. Increase the speed to medium and blend for 1 minute. The dough should resemble the consistency of a thick muffin batter; if not, add another 1/4 cup warm water and mix on medium speed for an additional 1-2 minutes.

Coat the inside of 2 muffin tins with a light greasing of grape seed oil and flouring of corn flour. Tilt the pan upside down over the sink to pour out any extra flour.

With a large spoon, portion the dough out into the muffin tins. Cover with towel or plastic wrap and set aside in a warm spot to allow the yeast to rise. Let the buns sit until they double in size, approximately 30 minutes.

Meanwhile, preheat the oven to 350°F.

Brush each bun with a light coating of water and sprinkle with a few whole pumpkin seeds if you choose.

Bake in the centre of preheated oven u Til the buns begin to turn a golden brown and sound hollow when tapped, this should take approximately 30 to 40 minutes.

Allow the buns to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

*Notes*
I used maple syrup in this recipe, because I like the rich flavoring it adds to breads, and that blends perfectly with pumpkin. Honey can be substituted instead, although it will have a less detectable taste.

Quinoa flakes can also be substituted for the gluten-free oats, especially if you cannot tolerate oats.

The Story of the Goose and Orange Oatmeal Muffins

I never used to be one for non-fiction reading, always turning away from mum or dad's, or even my sister's recaps of what historic event had come up during a peruse through a book. I even stopped taking history in school as early as I could because I was never interested in it, and because of that I wasn't willing to study very hard for each test...

However, recently I have been immersed in book after book on the subject of animals, and especially ones that have a behavioural component to them, like why dogs are the why the are. I came upon this story a couple of days ago, and it stuck with me. So after thinking about if for some time, I realised how perfect a description it is of how I think people should act around and with each other, and that's what keeps bringing me back to accounts of animals. Something that we find amazing which an animal does, a dog saving a humans life from a raging river, or more simply, a cat comforting a person who is upset, are all important morals and emotions which we value, but may not practice daily. What if everyone really did help out one another as much as they could at the time?

Unfortunately, the author was not stated and remains unknown, however, I'd still like to share this, after all, Christmas is a time of giving and sharing among each other, and it rapidly approaches.

When you see geese flying south in the fall as winter comes along, flying along in a 'V' formation, I recommend that you consider why such a pattern in created in such perfect harmony of all the birds.

As each goose flaps its wings, it creates an uplift for the bird following immediately behind. By flying in this 'V' formation, the whole flock add at least seventy-one percent more flying range than if each bird flew on its own. 

People, like these geese, can get where they're going more quickly and much easier when travelling with the help of one another by sharing a common direction and a sense of community. 

When a goose falls out of formation, it suddenly feels the drag and resistance of oncoming winds as it tries to fly alone ... So quickly, it must get back into formation to take advantage of the power caused by the lifting stream cast behind by the bird in front.

If we have as much sense of each other as the goose, perhaps we will stay in formation with those who are headed in the same way, and can offer guidance and support along that path.

 As flying continues, the head goose begins to tire, and will rotate back in the wing and allow another goose to replace it as point.

It is sensible to rotate in and out of demanding jobs just like the goose, a habit people should also consider in our daily lives.

 Furthermore, the geese who follow behind the point flyer, will honk in encouragement to those ahead of them to keep up the speed. Isn't that much better than complaining or competing to get up front all the time? Instead, encouraging and assisting those around us will benefit everyone with far greater return.

Finally - and this is important in the habits of geese - when one flyer becomes either sick or wounded from a gunshot causing it to fall from formation, two other geese will fall out with that goose to follow it down to safety and lend help and protection throughout. These two will stay with the fallen goose until it can safely return to flying on its own, or until it dies. Only then will they launch back into the sky on their own or to tether behind another formation in the hopes of catching up with their group.

If we have the sense of a goose, we will stand by each other in the same way, and in the same manner; elegant and unceremoniously.

Gluten-Free Orange Oatmeal Muffins
Print recipe here.

With the fruity fragrance from orange juice and a little extra flavouring, plus the added nutrients of oatmeal in these little muffins, they're sweet and tasty, and will fill your entire kitchen with warm smells of baking.

Another added bonus is how quick they are to bake - after a little soaking of the oats to make sure they hold as much orange flavour!

Makes about 14 muffins.

Ingredients

1 c gluten-free oats (I used Bob's Red Mill for these ones!)
1 c pure orange juice
1 c boiling water

1/2 c butter
1/2 c brown sugar

1 egg
1 tsp orange flavouring

1 1/2 c gluten free flour mix
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg

Directions

Preheat the oven to 350°F and line a muffin tin with reusable or paper muffin cups. Set aside.

In a bowl pour the orange juice and boiling water over the oats and set aside for 15 minutes, there will be some leftover water, but this will make your muffins lovely and moist!

In another bowl, cream together the butter and brown sugar with an electric mixer. Beat in the egg and add the orange flavouring.

Pour in the oats and beat once, quickly.

In another bowl, (might be a bit of clean-up here, but just tell someone in your family the goose story, and maybe they'll help!) combine the dry ingredients; flours, baking powder and soda, salt, and nutmeg.

Mix, and pour into the wet ingredients. The batter should be wet, however should not be runny.

Spoon the mixture into the muffin cups and place into the centre of the oven.

After 20 minutes, reduce the oven temperature to 325°F and bake for a further 5 - 10 minutes, or until a knife (or toothpick) inserted into the centre comes out clean.

Cool before serving.

**A Quick Note: If you don't have any orange flavouring (it comes in a little bottle like vanilla extract), try grating half the rind of an orange and adding it in after the dry ingredients, the result may be a slightly different texture - however you'll still get the flavouring at a much cheaper price!

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.

What the Oat? The Truth About Oats

I suddenly like mornings.

I never used to, always dreading the early rises when I would be forced to tread quietly through the house trying not wake anyone as they still slept blissfully, cozied up in bed. It's weird for me, and I like that. Weird is interesting.

I now go to bed anticipating the time when I sit down to my breakfast, engrossed in a book and my morning green tea. If I'm feeling exceptionally adventurous I'll even turn on the radio, which mostly remains fuzzy to what I call "morning ears," causing things to sound strange and indecipherable, but allowing me to remain peacefully unaware of the world around me, that is until the cold air from outside awakens me furiously.

Even though the house usually sleeps in a colder state than my room, a warm cave for my cold-blooded self, it doesn't bother me in the early mornings, and I just slip into a cozy blanket that awaits neatly folded on the back of a chair, and as I shuffle around to make breakfast it slips off my shoulders every now and then. I don't even mutter under my breath like usual, although I may unconsciously wish I had a snuggy to loyally cuddle around me.

Suddenly, I've come to lay in bed at night almost in anticipation for the morning. Some would say I'm crazy to love waking up at six-twenty everyday. But I don't really, I don't actually enjoy cutting my sleep in half just to get to school, I just like having that time to myself, where I have not yet tuned in to my phones beeps and alerts, and the chatter of life hasn't drowned my own desires. From when I get up until just before I leave the house, it's me time.

To allow a little more time in the mornings, I like to prepare my breakfast the night before and leaving it in the fridge for the next morning. Now, this cannot be done with any cereals, because soggy breakfast is not enjoyable in the least, however, oats are a perfect (and quick) morning starter.


I understand that some cannot (or do not) eat oats, due to the small gluten component, however I would like to clear up some common misconceptions that I've uncovered in my 'investigations' for the truth. Contrary to what many believe, oats, like quinoa and buckwheat, are naturally gluten-free. However, because they are often a rotational crop with wheat, and processing occurs in the same facilities, contamination with gluten can occur.

My mum, a buyer for a local food store, asked a few of her suppliers and distributors to clear up the facts after we scoured Whole Foods and our local grocery store for oats that stated 'gluten-free.' Before becoming gluten-free I was a religious breakfast enthusiast when it came to hot porridge every morning, reminding me of breakfasts when we went camping when I was much younger. Apple cinnamon was always a favourite on those brisk mornings after coming out from the tent, still wrapped in a warm blanket.

It is different in the United States, however government guidelines in Canada state that no oat-containing product may have the label 'gluten-free,' although Health Canada recognises that oats, certified pure and uncontaminated, can be consumed by people with celiac disease of gluten sensitivity in small quanities. Uncontaminated oats contain no more than 20 parts per million of gluten, though those with severe celiac disease are recommended to contact their doctor or health care practitioner before consuming oats.
In the United States oat-containing products can be labelled 'gluten-free,' but the stricter guidelines in Canada state that there cannot be any amount of gluten in the product for it to attain this label. Instead, we see many items on our grocery store shelves that will instead have packaging promoting 'wheat-free.' The difference? It's in the policies. Since oats do actually have some gluten, a very minute amount, they are marketed to be avoided for everyone with allergies to gluten, severe or minute, thus causing this widespread misconception.

My granddad for instance, who has a severe celiac condition, cannot eat any oats or any products which contain them. Me on the other hand, will be able to eat small quantities of oats, and hopefully after reading this, some of you will realise that you can too!

Cooked oats, heated and served with chopped apple and maple syrup

Nighttime Oats
Print Recipe.

I put them in the fridge the night before, two ingredients that looked as if they would never form something tasty, and by morning, to my wonderful surprise, it was a delicious, hearty breakfast. Filled with lots of fibre and nutrients, oats are a great way to start the day as they provide the energy you need to keep going.

When gluten is not being eaten, small quantities of oats should be added to the diet first, slowly increasing to about 1-2 cups per day for adults. For severe celiac conditions, oats should be avoided.

Serves 1 

Ingredients

1/2 c instant plain oats
3/4 c almond milk
1/2 c blueberries

1 chopped banana or 1/4 c dried fruit and nuts/seeds
maple syrup to serve

Directions

The night before combine the oats, almond milk and blueberries in a bowl, cover and let sit overnight in the refrigerator.

The next morning, add the banana, dried fruit or nuts/seeds and drizzle with maple syrup to sweeten. The oats can be heated in the microwave as well if you prefer.

Enjoy!