Colours of Our Dinner

And the sun has finally reemerged from behind a sky filled with clouds, and the warmth heats up the deck for sitting out with a cool glass of lemonade, and its finally warm enough to plan trips out on my friend's boat this weekend. Having lunch up at the cafes seems more of a social event, with walkers and their dogs chatting to each and every person to say their hellos, and the patio fills up with lunchtime guests - all of which who are eager to enjoy as much sun, and as much jovial conversation, as possible.

This week, mum and I have had a little more energy to cook delicious meals for dinner with less early
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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.

It Actually Snowed, and I Made Mince Pies

We had the first snowfall of the year on Tuesday, but snowflakes began falling Monday night. It would be nice to have some photos of the little winter wonderland the white blanket created, but sadly, and as West Coast weather goes, it was quick to fade as a heavy cloud of rain brewed above and quickly washed away the beauty which everyone kept commenting on. And which also caused numerous problems as last year, as if snow is once again something so unknown and mysterious to each and everyone of us.

But it sure feels that way with the amount of excitement building, especially this close to Christmas and with everyone in such a good mood. It's the possibility of a White Christmas.

It was good timing for the island to be encompassed by the comforting, wintry, weather. My sister arrived last weekend, and with the entire family home, it was the perfect family picture. (However, none were taken as I battled the last week of school - and teachers trying to fit last minute projects in - while my sister and her boyfriend fit as many Vancouver activities into their week together here as they could.)

I had a sense of déjà vu as I started writing this post out in my head, almost as if I'd pictured writing each sentence, each comparison to my entranced state from falling white specks, a million times with every snowflake that fell each year. As if every snowfall was a new experience.

Each time, as I again imagine the whitened fields and snow tiered trees, I also picture the road to my best friends house awash in white. It's the postcard image of winter, a long road, which often isn't plowed after heavy snowfalls, with rows of evergreen trees weighed down heavily and lined neatly alongside the road. Her house, sitting amidst a large field, often has at least 1 foot of snow when my house has only 1 or 2 centimeters.

I remember one year, it must have been my first year if high school, when the snow fell just as the festivities for Christmas began: the Christmas Craft Fair. Usually we spent the entire day wandering the craft tables and helping out with or parents shopping by exclaiming,

"Ooh! Look at this!"

Or, "Can I get this...?"

However, this year as we entered the gymnasium lined with tables and ornamental figurines on display to sell, little snowflakes drifted slowly down. It then became our duty to check frequently on the levels of rising whiteness outside, until that memorable moment came. After forgetting our patrol outside for sometime, minds filled with laughter and excitement from the cake walk and other festive treats inside, we finally returned outside to find more than a foot of soft, powdery snow.

It was then that we headed for the small embankment off the side of the school, where we were usually forced to steered clear from in fear of angered school teachers who would exclaim the low level of safety we risked by stepping one foot on the muddy, steep, and above all, crumbling, hill. Despite a road, with a cement fence, built just on top of the hill.

In nothing more than sweaters, and some of us in light shoes suited for dryer weather, we slid down the hill on our backs and stomachs, delighting in the thrill as the run became icier and faster with each person's turn. We were un-deterred by the cold, and warmed by the happiness of tumbling down a fast track made of snow and ice, surrounded by determined snowflakes and an island awash in winter paradise, we were unscathed by bumps and bruises by the slide down, and instead remained entirely exhilarated whether we felt the wet and cold or not.

I made mince pies today, a Christmas family tradition which we make every year for our annual Christmas Eve party. However, as mum baked a batch of the regular mince pies, I was motivated to try my hands at gluten-free pastry, and these indulgent little sweets.

It was definitely more time consuming, the pastry had to be played with and encouraged into form, and peeling it from the wax paper after rolling was one of the hardest parts. I wanted those little little pies though, so I kept going, repeating the cutting and peeling and placing process until I had twelve uncooked pastry pies sitting in a muffin tin, and were ready to be baked.

Traditional Gluten-Free Mince Pies
Print recipe here.

The buttery pastry is almost melt in your mouth delicious, and with the sweet n' spicy flavours of the mincemeat these are truly a Christmas delicacy.

Makes approximately 16 mince pies.

Ingredients

400 g gluten-free flour mix (I don't recommend using coconut flour in this mix, as it will just soak up all the moisture and leave the pies dry and crumbly.)
1 tsp salt
200 g chilled butter

I recommend cubing the measured amount of butter needed and placing it in the freezer for 10 minutes or so, to make sure it is extra cold when added to the flour. The trick is cold ingredients!

approximately 16 tbsp mincemeat

milk for brushing

Directions

Preheat the oven to 415°F and start by greasing a muffin tin with butter, and sprinkling with a bit of gluten-free flour mix.

In a food processor, combine the flour mix and salt. Pulse once, quickly.

Add in the butter and blend until the dough begins to form together into a large ball. If this does not occur, it may be due to the conditions of the air in your kitchen, pour a tiny amount of water in and pulse again.

Using two pieces of parchment paper for this next part, remove the dough from the processor and divide into two halves. Place one half on one piece of the parchment and layer the other piece of parchment paper on top. Roll out the dough through the paper until its approximately 0.5 cm thick.

Remove the top layer of parchment paper and cut out enough large circles with a cookie cutter. You may need to repeat the process of rolling and cutting a few times to fill the muffin tray. The cut outs should come up the sides of the muffin cups.

It may be easier to use slightly wet hands to peel the dough from the parchment paper to avoid it sticking to your hands, but it should not be wet.

With a tablespoon, scoop mincemeat into each pie so that a small amount sits in the centre of the cut dough.

With the other half of the dough, roll it out again as before, however, use a smaller sized circular cookie cutter to shape the lid of the mince pies. Place the smaller pieces atop the mincemeat and bottom so that the edges reach the side of the muffin cup.

When all are filled, use a fork to score all the way around the sides of the pies, and score once in the centre.

Pour a small amount of milk into a bowl, and using a little cooking brush, paint the tops of the pies with milk.

Place in the centre of the oven and bake for 20 minutes. The tops of the pies should be golden brown from the milk coating.

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!

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!

Rain Grows the Flour

The rain finally fell today.

It's been over a month of dry weather; streams have dried up, and on long walks with my dog she jumps in excitedly at the site of every bed... Only to the thud of her paws on parched stones, and the scraping of her claws against rocks as she glides across them. Despite the lack of water, and to my surprise, there was still mud at the sides of the trails, an oozing dark brown with green skunk cabbages dotted throughout. It ushers dogs in, and their paws end up muddy, like little boots, just as you turn to leave. Its my dog's way of getting a bit more out of our walks.

This week I took my dog, a springer spaniel, and my neighbours two dogs, both cocker spaniels mixed, one with pug and one with springer spaniel. They were tons of fun running around, chasing one another, and jumping in the lake nearby. We ended up staying far too long at the beach, where sticks strewn about were picked up by the dogs to be thrown. My dog, with her huge webbed feet, loves the water, and splashes in jovially kicking off the ground to get height with each jump. The other two, both small and frisky, rolled around in the grass, tumbling over each others backs in play.

I met friends at the beach who were enjoying the bright sun and the peaceful air; squatting on the beach they looked out at the rippling water until the dogs disturbed their rest. Tourists lazed on the beach as well, but their serenity was halted as a wet dog made her way over to nuzzle their faces. Luckily, they didn't become angry, and instead played with the dogs, rubbing their bellies and running around in circles, looking for the excited faces of the dogs to watch in earnest, prized on the stick.

And still the rain fell as the day turned to night, the crisp in the air turned icy, and the drops became heavier, soaking into the parched ground, washing away debris.

It's so cleansing watching droplets run down windows, streaking the glass as if wiping it clean. The air becomes fresh as well, with the heaviness diminishing after each cloud burst.

Although its very different when it rains here compared to England, when the rain feels depressing, somber, and heavy. Rainy days weren't comforting when I visited this summer, however perhaps because I was jet lagged the first week of my holiday gave the wrong impression. It poured continuously as I stayed with uncles, until mum arrived. And from that day on, the sun shone, and I wore shorts and tank tops everyday, even tanning in London!

The freshness of this rain is much needed for the plants, to wear fall clothes (and boots!), and especially to enjoy the comfort of autumn foods. And I remind myself to dress warmly when I awake, when the night still darkens the morning until I leave the house. It's as if I still expect it to be sunny in just a few short hours, wiping away the brisk morning front.

Brisk morning fronts. As if standing atop a Scottish castle, overlooking the moors.

I've got Scotland on my mind, just as I've got my nana on my mind as well. My grandad recently sent me gluten-free recipes that my nana worked on to make a cookbook, although it has not been published. I've only received a couple of recipes, but I hope to try each recipe and post how it goes on here, including pictures to add.

It started in the late 1970's when my grandad first became sick. Initially he was brought to the doctors attention because of pain in his appendix, which transitioned into the discovery of his celiac disease, and the reason for his declining health.

When my grandad explains this story he always jokes about the numerous cakes and pies he ate, in hope of gaining weight, but further compounding the problem with even more gluten.

My nana, as a young woman, trained in the field then known as "domestic science," which included nutrition, diet and cooking, as well as an exploration of the research behind the science of cooking. This knowledge also helped her to make cordials and jams, as well as wine from tea. If only I knew how!

So when my grandad got sick, and was diagnosed as a celiac, my nana enthusiastically jumped at the challenge to help him, including tackling her own recipes. Everything she cooked was formulated by herself, as there was no access to the internet for tips on blogs like today.

Over the years she worked on recipes to help him, and was able to bring my grandad back to full health. Now, I start with her first recipe, a gluten-free flour mix, and the basic element to gluten-free cooking.

Having a strong base to cook with results in an easier time in the kitchen, no mixing flours every time, and packets aren't at risk of spilling across the floor each time you bake when rows of packets precariously line the counter tops.

My Nana's Gluten-Free Flour Mix
Print recipe.

Stir together a large batch of this mix and store in an airtight container in the fridge for later use in any baked goods. It is preferable to use within 3 months.

One thing to note, is that chickpea flour does have quite a strong, earthy taste, which you may not like at all. Recently, I have taken chickpea flour out of this recipe and replaced it with coconut - a sweeter, softer flour. So feel free to mix it up, but the general guidelines are as follows.

Makes 1 kg, however if you bake a lot, double this recipe.

Ingredients

250 g potato flour (not starch)
200 g tapioca flour
175 g rice flour
250 g maize flour
125 g chickpea flour, coconut or sorghum flour can also be used to    
                               replace chickpea flour, or any of the above   
                               flours in the same quantities.

Directions

Combine, and mix well.

Pour into an airtight jar, and store in a cool, dry place.

Add baking powder when called for in recipes.

Maybe to Share

I walked into the store yesterday after forgetting the vital ingredients of a pumpkin cheesecake, and was bombarded by a flurry of movement. Last minute shoppers, like myself, were hastily grabbing items off the shelves as if it were the last one left on the island. Chances are, that will probably happen by Sunday this weekend. Thanksgiving always embarks with busier ferry rides, great weather, and dwindling shelf stocks.

A group of friends and I are having our own Thanksgiving tonight, divvying up the plates to bring, and then meeting in the afternoon to cook the turkey. It's our first attempt at cooking a turkey, without the assurance of adults monitoring the progress and carefully taking the inside temperature to check against the time. One will be bringing his homemade cranberry sauce, another their stuffing, and a series of desserts will also make their way onto the table. As always, they're the favourite.

The problem is? A lot will be made with wheat; the pies will be made with a wheat flour pastry, the stuffing from bread.

Luckily, as I came home yesterday, chilled by the winds outside and loving the idea of a hot oven baking delicious sweets, I set to baking a gluten free cheesecake. Maybe to share.

The cheesecake is egg free this time, as one of my friends that will be there tonight has a severe egg allergy, an obstacle to eating many desserts people bake. Surprisingly, this didn't change the consistency of the cheesecake too much, only increasing the time required in the oven. The berries of summer, bright in colours and flavours, used in my last cheesecake recipe were replaced with fall ingredients: the flavours associated with autumn, warm and comforting, and (thankfully) the bridge from summer into the cold, icy winters.

I'm thankful for the time Thanksgiving occurs, as its a perfect interlude of busy schedules, and a time to relax, reflect and rejuvenate. The weekend is for a little personal R&R, with the added bonus of really good food to aid the replenishing of motivation. The extended weekend, if only for a day, changes Sunday's atmosphere by reducing the ominous presence of Monday ahead - threatening to bring us back to that busy schedule once again. Sunday becomes another Saturday, another day to enjoy the time walking trails with the dog, or playing in the yard with family and friends.

I awoke relaxed for the first time in ages this morning, noted by mum as I sat, reflected, and didn't jump in anticipation for the dishes to be cleared from the morning's coffee, and start on the next job of the day. Instead, by contemplating my state, definitely peaceful, I was able to enjoy the fact that the sun shined brightly, without any evidence of the usual mosaic of clouds in the sky, and I could spend a few enjoyable hours basking in the vitamin D... A remedial nutrient to health, increasingly apparent as the days shorten, and the majority of daylight is spent inside, or wrapped up in layers of clothing, further banishing the sun from the sight of our skin.

Mum exclaimed that I was "pensive, perhaps relaxed."

And that "something was different today."

I think its the open air and clear sky above this weekend, uplifting everyone's mood atleast, and also opening by mind into the realisation that the little stresses swaying me so much during the week cannot have any positive outcome, nor do they help me in finishing projects, or enjoying each day. Things to do are only blown out of proportion, making them see like the end of the world, unthinkably large and unmeasurable. Potentially, this weekend has the power to unleash my inner calm, previously barricaded and locked away, the key thrown to the stresses in my mind. Like the leaves of fall, blown from the tree to a new location, but in time they renew into new plants, new life.

The beauty of fall intrigues me.

The warmth and comfort of Thanksgiving dinners, with leftovers packaged and stored in the fridge for the upcoming week to come, sustains my excitement for change.

Flavours, spices that uplift the senses, unify the meals we cook this season.

The scarf, still hanging on the rack until the wind blows colder, will tie together every moment, as it reappears in photos taken.

Pumpkins resemble the unity and family we cherish during this holiday. A symbol seen throughout autumn.

Mixing the crust... and maybe stealing a spoonful!

Gluten-Free Pumpkin Cheesecake (Egg-free too!)
Print recipe.

A rich and creamy denouement to any fall dinner, especially Thanksgiving, as the rich spices invigorate digestion through the senses. The nutty base is a perfect alternative to using gluten-free biscuits for the crust, adding more flavour to the entire dessert. You can alter the amount of spices to create the perfect pair to your flavour of cheesecake.

Makes one 9-inch cheesecake.

Ingredients

Crust:

1/4 c butter, melted
1/3 c almond meal (blanched)
2/3 c ground whole almonds
1 tsp vanilla extract
1 tsp ground ginger
1/3 c brown sugar
1/4 c white rice flour
2 tbsp arrowroot powder

Filling:

250 g cream cheese (light)
250 mL creme fraiche

1/2 c plain Greek yogourt
2 c canned pumpkin
1 1/2 c white sugar
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp cinnamon

Directions

Preheat the oven to 350°F and line a 9-inch removable bottom pan with parchment paper. Trace the bottom to create a circle of parchment to layer the base, and line the sides.

In a small bowl combine the filling ingredients, making sure ingredients are equally dispersed throughout the mixture.

Press the mixture onto the base of the pan, evenly spreading it out across.

Place the pan in the oven, and bake for 30 minutes.

Remove from oven and allow to cool for 5-10 minutes.

In another, larger bowl, add the cream cheese and creme fraiche together. Beat on medium speed to blend and soften.

Add in the yogourt, canned pumpkin, sugar and spices. Stir until combined, and then beat until creamy and soft.

Pour the filling over the base, levelling it across.

Bake for 1 hour.

Upon removing from the oven, allow to cool completely before transferring it to the fridge to set for a minimum of 3 hours, preferably overnight.

Delicious with a topping of fresh whip cream.