Enjoying Gluten Free Brunch

The camera felt too heavy to hold and snap up photos this week, even though I was cooking and experimenting each day in the kitchen, with new ideas for breakfast, lunch and dinner. And despite being busy with a new job, a new schedule, I was still cooking and baking, but neglecting to write down anything, my only records being photos quickly snapped up with my phone and a quick two-line caption for Instagram. I have to say that this past week has given me lots of food for thought... quite literally, and I have more ideas for recipes which I will hopefully have time to make before another round of days where I'll be working.

Here's some of the last week's shots, an incomplete diary of gluten free meal ideas, but definitely some of my favourites, and some of my favourite creativity with breakfast and lunch. Brunch.

Starting last week with training at my new job, a receptionist at one of Sooke's hotels, I spent the last of my lazy weekends stretching mornings out, spending time with family, and hiking up one of the mountains nearby. One Sunday morning was spent in my fuzzy pajamas, a hot almond milk mocha, and some gluten free toast. The bread I use now comes from a local bakery called Little Vienna, where they have an array of speciality foods, from cakes and pastries to cookies and doughnuts, and a whole menu of soups, salads and sandwiches for lunch. Among them, many items are wheat free, so we often stop by for a cup of coffee and a small bite under the sun, leaving with buns of bread for dad, and some gluten free for me. And so, for an autumn breakfast, these buns toasted, one half topped with raw chocolate hazelnut butter, the other with local marmalade, and for a perfect finish, some sliced banana, are delicious any morning.

It was a lazy Sunday morning after all, one complete with a little fog that quickly dissipated as the sun warmed, so I felt little need to cook up eggs, keeping my inner laziness happy for just a little while longer.

Read more »

Sipping Soup Surrounded by Autumn Leaves

Thanksgiving. A holiday filled with family, food, laughter, and most of all, lots and lots of pumpkin. Fresh pumpkins lining the tops of tables and mantles, or puréed and cooked pumpkin with maple and spice and baked in the form of pies, cheesecakes, tarts, or all three laid down the centre of an extended dining table in between decorative pumpkins, surrounded by black corn and autumn's leaves.

I spent this past thanksgiving weekend back on Bowen, and the better part of two days travelling from one island to the next, via the mainland, during which I spent most of my time thinking about what it would be like back on the island where I grew up, and back in my friends familiar house, but unable to quickly pop up the hill to where we used to live. I also spent the better part of the ferry rides gazing out the window to where I thought Bowen was, terrified. Terrified of how different it would seem, and how it would feel to be among everything so familiar but changed myself with living in a new place, new people, and most of all, a completely new routine to run by. 

Read more »

This Soup For Spring

I'm obsessed with soup. I'm pretty sure I've started a previous post with the same sentence, so it's obvious that I go through phases - or food obsessions, like last week when all I craved was eggs with kale, or this ongoing obsession with avocados that leaves my Pinterest board full of ways to serve avocados, whole, mashed, or chopped. We missed a couple of weekend lunches consisting of warm bowls of soup served with a chopping board laden with runny brie and other cheeses and gluten free lentil crackers or garlic rosemary rolls, and I was suddenly feeling a pang of guilt for neglecting my inner love of winter (you know those cozy days by the fire, just you, a warm drink, and not much else?). I guess it's just been too darn sunny lately - oh, by no means am I complaining - I've been able to get out and enjoy runs through the trails, and I finally feel as if I can plan things without the deterrence of a sudden rain shower to stop me, but I needed to cozy up to a large bowl of soup and feel the warmth of comforting flavours again.

I noticed on my run this weekend that an entire blossom tree was blooming with small pink buds, when only last week it had just one branch showing the first signs of spring. Below the windows of our house too we can see the movement of warmer weather, and with it little red breasted robins that hop around our yard and peck at the ground for worms.

I am overly excited for summer, winter was warmer this year, so without the usual excitement of waking up to a white winter wonderland covered in snow unexpectantly, we keep our sights on the promise of sun with a change to spring, and out of habit, kept our rain boots, jackets, and umbrellas neatly lined up by the door and ready to use.

I couldn't help myself when the clouds covered the sky yesterday, and the house filled with an unexpected chill. This soup could even be enjoyed cold in the summer, but we agreed on the much needed warmth with our over-sized sweaters and thick socks. I made a list of needed ingredients, and after facing the brisk wind to scooter to the store, I was ready to prepare and cook in the kitchen.

We've been enjoying the rich tastes of all different types of squash throughout this year's winter season, from spaghetti, to my favourite butternut squash, all delicious in various cooking techniques and recipes. So to pair the sweet flavour of squash with the strong and comforting aroma of ginger, this soup came out as the perfect blend of warmth and flavour to be enjoyed all year round. I've also been experiencing headaches for these past few weeks, it may have been caused by stress from deadlines and exams at school, so the fragrance of ginger with every spoonful was a definite cleanser, and I felt the effects immediately, something I must keep in mind for the future, and when things start getting stressful again as school breaks to exam period.

It's a great change from the sweetened tetra-pack soups we often find ourselves relying on, lost in the laziness of winter days, which are almost too addicting, and you begin to wonder what ingredients are really in it. Don't worry, this soup has nothing but fresh, whole ingredients, all easily accessible from your local store, and a healthy change in routine for lunch, or even dinner.

Ginger Butternut Squash Soup
Print recipe here

Fragrant, warm, and creamy. A delicious blend of winter vegetables and winter flavours for a comforting meal. Enjoy this soup right off the stove, or store it in an airtight container for a later date. Pair it with gluten free crackers for dipping, and be transported right back to holiday time, when everything is filled with warmth and everything is comforting. 

Makes 4 large servings

Ingredients:

1 medium butternut squash
4 cups vegetable broth

1/4 cup freshly grated ginger
2 tbsp grape seed oil
1/2 white onion, chopped
1 large carrot, sliced
1 celery stalk, chopped
2 garlic cloves, minced

Plain Greek yogourt for garnish

Directions:

Halve and seed the butternut squash, then cut it into 2 inch chunks. Transfer to a bowl and set aside.

Using the largest holes on a cheese grater, shred the ginger. Set aside.

In a wide-rimmed skillet, heat the grape seed oil over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally. Cook until the vegetable soften, about 5 minutes.

Add the ginger and garlic, and stir in until fragrant, approximately 1 minutes.

Add the butternut squash and stock and increase the heat to bring to a boil. When bubbles begin to form, reduce the heat to medium low, cover partially, and simmer about 25 minutes. The butternut squash should be tender.

In a blender, process the soup in batches until smooth. Return it to the saucepan and season with salt and pepper. Reheat over medium low heat, or store in an airtight container once cool for up to 3 days.

Ladle into bowls, and top with a spoonful of plain Greek yogourt. Serve immediately.

Enjoy! xx S.

Homemade Soup? So Easy!

I could barely pull out the Pumpkin Maple Dinner Rolls we had put in the freezer as containers and plastic bags of gluten-free baking tumbled over what I really wanted to eat with my soup today. I guess just having three of us in the house (two during the week) makes it a little difficult to get through all the cookies and brownies, muffins and then dinners, which we always seem to make excess of.

And then just last week, with the mid-January blues getting to us and forcing us to get out of the house, somehow, any way, we stepped off the ferry and drove to Vancouver for the Gluten Free Expo. Needless to say, we brought home an even greater selection of baked goods, gluten-free protein bars, chips and crackers, but proving to be just too much to be consumed in one or two evenings - into the freezer they went as well.

It was amazing how busy the convention was; tickets were sold out as soon as we got there, and there was a two hour wait for those who had already bought tickets. People who excitedly rushed up to the front desk with tickets bought online were greeted with an offer for a rebate, cash back for their purchase and time spent. However no one seemed to grumble unhappily, perhaps their bellies were content with the aversion to wheat - no upsets there: happy bodies, happy minds.

With the promise of different food options, and new substitutes for a gluten free girl, just behind those closed doors, we decided to head off for lunch before gathering a new sense of purpose to peruse the aisles of the expo - bag in one hand to be filled with samples.

Everyone eagerly approached tables, some pushing to be handed a gluten-free brownie cut and placed into a paper muffin cup first, while others grabbed at pamphlets before stopping in their tracks to read the small information printed on it. One woman, as I passed by her table with watchful eyes and just as I glanced at the selection of products lined neatly along the front of the table, caught me with a quick smile and leaned forward,

"Let me tell you about this product," she enticed,

"You're a growing girl, and you need fibre in your diet,"

How did she know? I wondered to myself, How does she already seem to know me so well, as she continued, labelling things which applied to me.

"You have a craving for protein," She also offered, and held up the product, a protein bar with 25 g of fibre.

"Come back and buy some with your mum," She whispered.

How did she do that? How was she able to get so personal in such a small amount of time, luring me in, connecting with me, and undoubtedly making me feel as if I had to return. I hurried past her table as I tried to return back to where mum was, head down and avoiding eye contact.

Later on, as the end of the expo neared, one aisle was increasingly filling up with more people, the promise of free gluten-free goods a certain lure. One table stood out as one man handed out whole loaves of bread and packages containing four large muffins, a very generous offer compared to the thumb-sized cookies given by neighbouring tables. Another popular table was serving gluten free noodles with the customer's choice of sauces, either sweet, spicy, or peanut, however as we passed by, their stocks were empty and they had already begun to pack up. It must have been the only table which we saw as completely empty by the time we got there - the popular demand for something savoury had overwhelmed them.

I felt like that today, overwhelmed by the sweetness of so many baked goods, especially after a Berry Cheesecake which mum made for supper last night - using gluten free granola ground with butter and walnuts for the base. Then, after hot chocolates with mum and dad this morning, I was craving vegetables and spices, and the bright colours of fresh produce.

Sweet Cumin Carrot Soup
Print recipe here.

A touch of honey added to the warmth and richness of cumin seeds with the smooth carrot elements create a soup that is both hearty (just the right ingredients for an energy boosting soup) and comforting for those rainy, cold days - or any day really.

This ultimate comfort dinner soup can be chased down with a Pumpkin Maple Dinner Roll, buttered and topped with a chunk of cheese.

I love the rich colour of this soup, which just screams out as being healthy and full of vital nutrients and antioxidants. These carrots are high in carotenoids, which is also found to reduce the risk of diabetes - and increase how much you can see at night!

Serves 4.

Ingredients

1 tbsp extra-virgin olive oil
1/2 onion, diced finely
1 garlic clove, minced
2 tsp ground cumin
1/2 tsp salt

approximately 3 cups coarsely chopped carrots, or baby carrots
1 tbsp honey
6 cups vegetable stock

4 spoonfuls sour cream or plain Greek yoghurt

Directions

In a large saucepan, heat the oil over medium heat. Add diced onion, minced garlic, cumin, and salt. Stir until softened, about 6 minutes.

Stir in the carrots and honey.

Pour in stock and bring stovetop to a boil. Reduce heat slightly; cover and simmer until carrots are very soft, this should take approximately 25 minutes.

In batches of 2 or 3, purée the soup mixture in a blender until smooth. Careful, the heat may make the mixture bubble while blending, so hold the lid on tight.

For a thinner soup, strain before adding more water, or just spoon the soup into bowls as is.

Garnish with sour cream and freshly ground pepper. Serve hot.

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.

Potate-oh, Pah-tato

Love has great taste.

For those who believe that food is love; the love for that perfectly baked cake, the chicken roasted to perfection, chocolate that melts in your mouth, then you'll want to cook as much as I do.

Or maybe it's something someone else made for you that's just to die for.

Today, mum and I met after an early end to school (those really are the best of days) and we decided upon lunch at our favourite spot on the island. The view looks out on the ferry's path, and on a clear day our tiny ferry can be seen passing the routes of the huge ferries in comparison on it's way back and forth from the mainland.

Kids waited for their dance classes over juices and oversized cookies and situated in the comfortable lounge chairs by the fire in the corner, but their voices escalated around the entire room as did their levels of sugar.

At a small table by the window, mum and I sat across from each other and waited for our food after ordering at the counter, laden with jars of cookies and biscotti and farther down from that, a tiered cake platter supported large meringues of varying sizes and shapes - my favourite being the little mouse ones. Perfectly decorated with little half pistachios as ears and chocolate chips for eyes, they look like the perfect afternoon treat. In the cooler we eyed the prepared dishes, our mouths watering at french delicacies, soups, sandwiches and tapas.

The cafe varies their menu of soups often, tomato basil one week, to squash, potato & cumin the next, and because of their enviable gluten-free bread served alongside, a tasty slice with the evidence of being grilled from the black criss-crossed lines along the front and back, I am most inclined to feel the comfort of a hot bowl. Immediately upon entering, I check the small blackboard that sways in its brackets above the counter and announces today's soups in colourful, spiralling chalk lettering.

What a comfort to have soup by the window of a cafe, overlooking an array of trees pounded by the rain, and to be still and warm, even overheating, from both the food and a hot latté.

I wish you were here.

The food comes by way of a friendly waitress, who lays each dish down on the wooden table as I collect napkins and cutlery from a little basket from the centre table.

It smells so good.

And for dessert, because we just couldn't resist the new addition to the display of enticing dishes, we shared a warm rice pudding served in a cute little jar and topped with raspberry jam. Mum and I couldn't keep our spoons still even if we tried.

"Pass the puddin' please,"

we repeated over and over to each other, until the very last spoonful was scraped from the bottom, and we finally relaxed back into the large wooden chairs to people watch again. Perhaps one day I will finally make such a delicacy, and together, we will share in the warmth and comfort of a creamy rice pudding, straight from the oven.

And perhaps with the intent of cooking from scratch, it may take a few tries to reach the desired creaminess with that subtle hint of real vanilla. We will indulge in the simple pleasure of creation, and the outcome of something so beautiful, even if it only lasts a few moments in the face of expectant family and friends.

They will love everything you cook for them. So, dinner tonight?

Baked Rosemary Potatoes
Printable Recipe.

To accompany any main meal, these potatoes are full of rich flavours and cooked to perfection!

A Quick Note:
When chopping the onions, it is much easier to chop them with the ends still on! The end with the roots attached, that resembles little tentacles, actually holds together the onions structure, and keeps the layers tightly bonded. I usually cut my onion in half, slice across it again, without cutting the end, and then slice, which creates diced onions!

Serves 3 - 4 as a side dish.

Ingredients

2 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1/4 c rice wine vinegar
1 tbsp dijon mustard
2 tbsp grape seed oil
salt and pepper to taste

1 lb baby potatoes
1 red onion, chopped

Directions

Preheat the oven to 400°F.

In a 20 cm wide baking dish, combine the garlic, rosemary, rice wine vinegar, mustard, oil and salt and pepper, stirring until mixed.

Chop the washed potatoes in halves, and add them with the red onion to the dish, coat in mixture.

Cover the dish with foil, securing the ends by curling the foil around the dish, and bake for 30 minutes.

Remove the foil, and bake for another 20 - 25 minutes.

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!

Happy as a Yam

It was dark all day today; the clouds never parted and the rain only stopped for breaths of wind to channel down through the valley. In our pyjamas and morning sleepiness, we dallied into the afternoon as breakfast stretched into lunch, lunch into dinner.

It was a nice day, I can't deny that, but now as the light fades and the fire burns brightly, I feel winter is right there, standing on the doorstep prying to wash over us again, snow, frost, and all.

I'm coming. I'm coming.

It seems to whisper as if beckoning, enticing.

Good thing I've got my nice warm coat, my dashing red, woolly headband, and my thick Roots socks to keep me warm as I venture through the trees with my dog. Good thing for my hot bean bag at night as I curl into a deep sleep. And thank goodness for the kettle, fuelling me, pushing me through, with each cup of tea.

The first Christmas craft fair of the year was held today, just a short walk down from my house, and I could see the abundance of cars lined up in the parking lot outside the building, in neat rows like received Christmas cards will start to be; one will say

Happy Holidays!

Next to another that chimes Silent Night from a small box in the centre of the card. There will be no surfaces available again this year. No longer a perch for Saturday afternoon phone calls, the window sill becomes a home for the cards each winter, and the cat jealously eyes their beneficial location, her usual kaleidoscope to the world she no longer escapes to - her bed by the fire, for some reason, is much more enticing.

I couldn't bring myself to shop Christmas already, and the people exiting with baskets of goodies, soaps with names like Gingerbread and ornaments made from shells and driftwood, donned in their handmade knitted scarves, for once didn't make me envious. I wasn't ready for the sound of Christmas carols to be blasted from a speaker made in the seventies, causing the singer's voice to waver over high notes that couldn't be interpreted properly by such ageing technology. No, today I was still enjoying autumn, playing in the leaves and baking throughout the day; cookies in the morning - gluten-free chocolate chip - and blissful brownies in the afternoon.

My friend from Northern B.C. came down last weekend, for Remembrance holiday, and as we shopped downtown, milling about the shops and going for lunch at the gallery, I noticed the amounts of Christmas stock in store front windows, the gift packages in cosmetic and soap shops that lined the shelves and overflowed onto the floor, and the largest display, an ornamental Christmas tree in The Bay with decorations of yellow and gold throughout store aisles - tinsel, candy canes and baubles.

We even saw snow that weekend.

It was on our way into town that morning, and as both of us sat snuggled on the ferry, angling ourselves away from the slight draft coming from the door, my mum texted me with exclamation and excitement in her words,

"Look outside! It's snowing!"

We peered up from inside our scarves and could barely just make out the flittering of glimmering white specs across the sky, almost invisible against the white of the clouds and through the gleam of the windows. And it certainly felt cold enough today, as we headed out the door only to return for more layers, for a light dusting of snow on the ground, or even to be woken up in the brisk air as frost covers tomorrow's morning.

Sadly, it's forecasted to rain all week. My gumboots and umbrella will remain perched beside the front door, a dim reminder of the weather outside, even as I comfortably remain in the kitchen with the fire blazing and the oven baking something wonderful.

"Today doesn't look so good, maybe I'll just stay in, warm,"

I tell myself, until mum and dad drag me out of the house, earnestly stating how much I will enjoy getting out once I've had some air, as if I were the one on the leash, and not the dog. But I always feel so much better after, they're right, and especially after the heat and dryness of indoors for so long, that begins to make you feel cooped up, even if it does seem so cozy.

So finally, even after having this family favourite numerous times, we like it for lunch on the weekend, I have found the time when other recipes haven't bombarded me to post about them (who knew that could happen) and finally sat down to post about Yam Tuna Bakes. Tuna bakes have always been a delectable comfort food, although when I became gluten-free it was time to put a twist on the old bread base, and it also gave me an opportunity to find something tastier.

Oh the delight of finding pleasure in old comforts.

Even in the morning, yam tuna bake holds a high rank.
(A message received from my sister).

Yam Tuna Bake
Print Recipe.

For rainy days, for family picnics or gatherings, I'd whip up this old favourite any day. A comforting twist on a pantry staple, yam adds lots of healthy nutrients and enjoyable flavour. It can be made ahead of time by putting the yam in the oven at 450 F for about an hour, halved and scored, or for a faster method can be microwaved until tender for few minutes. Either way, the flavour will remain.

Don't be burdened by the ingredients in the recipe either, if you haven't got something, just incorporate the vegetables that you do have, and save a little time (and money) by skipping that extra dash to the grocery store. Besides, it'll probably be busy and just take too long anyway.

When choosing yams for this recipe, I usually go for the oddly shaped ones that end up neglected at the bottom of the baskets in grocery stores. For some reason, I just love their shapes and the interesting knobs in the skin, there isn't anything wrong with them, they're just different. And for that, should be loved like any other. 

Serves 2-3

Ingredients

1 large cooked yam, sectioned into equal parts

1 can albacore tuna
1-2 tbsp mayonnaise
1 spring onion, thinly sliced
1/2 red pepper, diced
1/2 tomato, diced
salt and pepper to taste

1/4 tsp cayenne pepper, optional for a spicier taste

1/2-3/4 c grated mozzarella

Directions

Set the oven to broil, or preheat to 500 F, and set the sections of yam on a baking sheet. Set aside.

In a medium sized bowl, combine the drained tuna, mayonnaise, vegetables, and season with salt and pepper. Add cayenne if desired. Stir to combine completely.

Spoon the tuna mixture in equal amounts onto the yam halves, and sprinkle with the grated cheese.

Place the baking tray under the broiler and cook for about 5 minutes, until cheese begins to bubble but not so much that it browns.

Remove, and cool before serving.