As The Leaves Dropped, She Said "Wha-Fell?"

"Wha-Fell?"

"What fell?"

Leaves, fluttering like feathers, rhythmical swayed back and forth as they descended from the trees this morning -

"Waffle!"

"Waffles for breakfast?"

The leftover pumpkin purée in the fridge has been my topping for everything since Thanksgiving, I've especially enjoyed it with plain yogurt in the mornings as the subtle, indulgent flavours complement added fruits such as apples or bananas. Oh, and don't forget the added serving of vegetables at the same time!

I've been admiring all the pumpkin baked goods at Starbucks, which I don't grab anymore, as I reluctantly pull my eyes away,

Focus on the hot drinks instead.

Except even those drinks don't maintain the true pumpkin taste I crave when the leaves begin to float through the air on their way to the ground, a complement to the cinnamon and nutmeg spices, and delicately embodying what I think fall is about. Comfort. Familiarity. Cherishing the moments.

This morning, my friend and I in oversized university sweaters from our sisters, slippers, and pyjamas, made tea to warm up with as mum and dad woke up and we decided about breakfast.

Fittingly, for the house was chilly when we awoke, I received a text from a friend that read,

'Hey its snowing!'

And in the grogginess of sleep I thought it was from a friend who lived nearby, and the possibility of it never crossed my mind. So, my friend and I leant far out the window with arms outstretched trying to find droplets, rain or snow, and wondering where she had gotten the notion of snow. To our dismay the air was clear of falling crystals, despite grey clouds above, and bundling back inside, tripping over one another to reach our sweaters, I realised the snow was falling much farther north, home to one friend and the source of the text.

It must be around -30° C where she lives, a temperature intolerable for me, as I find myself in sweaters, scarves, a big coat and mittens in the current 10° C and the thought of the inevitable -5° C of our winters frightening. But I will embrace it with a mug of tea in the morning and some gluten-free hot cereal, which I'm working on at the moment. Preparations for winter.

Saturday mornings are the perfect day for a cooked breakfast with family, as are Sundays, when everyone's home and all are ready to relax into a long morning that stretches into an afternoon filled with the repetition of pouring teapots and the flow of chatter at the table. Idle chatter about the week's events, and the island gossip; laughter as we poke fun, but also chatter about what might really be going on underneath the surface of those around us, and why things are always changing pace.

I've learnt time and time again that its best to open up, and never to let things simmer on high as they're bottled. The pot will boil over eventually. And breakfast, even if things aren't said directly, is the perfect time for the presence of those around to become the net to catch words, whether they be good, grieving, or ambiguously embedded and tied up in the need for others to decipher them.

Baking is a lot like watching the formation of secrets, the spices become buried underneath the complex configuration of other ingredients, masked in colour by the whiteness of flours, and hidden by the thickness of the batter. However, underneath each crust, muffin top or pastry shell, we know whats been added, although unknown to the baker are the chemical processes that undergo when heat is applied. The baker's apprentice, the bystander, can't yet understand the effect each ingredient, each addition, every cause, will have on the outcome, and the consequence triggered eventually. And like hurt that's been smothered as if a thick smog blanketed it once before, feelings eventually reveal themselves, all those hidden secrets, and all those forgotten spices come out again.

They give the cake it's name, make the muffin flavourful, desirable, as the secrets reveal themselves from under the shell.

So within these waffles I've added spices and pumpkin, a complementary pair, working heroes together, that make these waffles, and this breakfast, special. Memorable. They've made it what it is.

Gluten-Free Pumpkin Spice Waffles
Print recipe.

The moist and tender waffles can be altered to sport your favourite dried or fresh fruit, such as blueberries or peeled and diced apple, or even chocolate chips. Be happy with your creation.

Serves 6 to 8

Ingredients

250 g Gluten-Free Flour Mix
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg

3/4 pumpkin puree
4 tbsp grape seed oil
4 tbsp brown sugar
1 tsp vanilla extract
2 eggs

2 - 2 1/2 c rice or almond milk

Directions

Heat up waffle iron and preheat oven to 180° F with a large plate inside. Combine all flour mix, baking powder and soda, and spices in a large bowl, set aside.

In another bowl, combine pumpkin, oil, sugar, vanilla and eggs.

Make and well in the centre of the dry ingredients and add wet ingredient, stir until mixed.

Slowly pour in rice or almond milk and stir constantly, add enough for batter to become thick and runny.

Spoon mixture into waffle iron and close, following cooking instructions specific to your waffle iron.

Transfer cooked waffles to a plate in the oven until all waffles are cooked.

Serve with maple syrup and slices of fresh apple or banana.

Drive Roll

You wouldn't believe the hype around here for Justin Bieber's Believe tour. I've never known so many people to go to one concert, at the same venue and time, and all people who I know. And some even got backstage passes - the opportunity to meet him.

Three friends and I were driven down to Tacoma, a three or four hour drive from here for my mum, with the cost of a hotel to share. Tuesday afternoon, with passports and money secured, as well as the tickets for the show safely stored someplace we would remember, my mum picked us up from school early, and we were off.

Music loud, and sun pouring down, the excitement for the next twenty four hours away built. Brick upon brick, joke upon joke, and tumbling down with pouring laughter.

It was hot in the car, and mum and I constantly fiddled back and forth with the temperature dial, me favouring the red side, where warm air escaped from the vents and blanketed me, and mum the blue, causing my toes to chill as icy particles splintered through my cocoon. The temperature outside read above 15°C, and as we drove mum commented,

"It feels like a May long weekend!"

Just like the days when school comes to the end early, and we all dash off for the weekend as a much needed get away, giving us all that extra push of motivation to carry on working and finish the end of the year.

We've had enough tests this week for it to feel like exam time, I've been swamped every evening, underneath toppled textbooks and scattered pens, creating a jungle around me as I sit wrapped up in slippers and a big sweater, cradling my iPad, and fingers drumming at the keys as I slip into zombie-mode...

Must. Get. This. Done. Tonight.

Until mum shouts out,

"Would you like a cuppa tea!?"

Everyone napped as the car edged through traffic, a stalled stampede through the winding array of businesses as we neared Seattle. Truck and RV vendors lined the highway, as advertisements decked out in quickly fading colours dotted along became blurred swatches of colour as we sped up.

The hotel which we checked into was nothing glamorous, with a double bed for two to share, extra padded as requested for a good sleep, and a TV on the wall. Very American. Downstairs, little girls dressed in purple t-shirts with slogans of

Believe Tour 2012

And,

Justin Bieber We Love You,

Matched with little tutus danced around the foyer in excitement, smiles expanding as the time closed in. 3 hours.

In our room we donned make up and heels, and tried not to laugh at how silly we might look with so many younger kids around, in their pony tails and sneakers.

The venue of the concert was a dome building, with seats up the sides of the stage in the centre. We arrived in the middle of the opening act, Carly Rae Jepson, and the stands were only three quarters full. Many people, like us, thought they had loads of time to wait, as nothing ever starts on time!

I loved the costumes some girls wore, matching pinks and purples, matching hats and shirts, and my favourite, the hot pink skirts that read

'Swaggy'

On the back.

That was Tuesday night, and the last day of what still felt like summer. Today, I watched as rain drops fell down the windows, as if racing each other to the bottom.

I cheered for the underdog, slowly crawling and diagonally approaching the race. Slow and steady. If only I had taken heed of that advice as I cooked, maybe I would have remembered all the ingredients.

Like the butter. Which caused my pastry to resemble a cocoon, protecting the little caterpillar inside.

Although, I can't deny what I learnt from it, watching my little rolls sitting in the oven. I explored another consistency from baking with gluten-free flours, only found from straying from the written and tested recipes. Or forgetting to follow the path completely.

Butter is vital for many baked items, including cookies, cakes and pastries. The richness, as well as its creaminess, improves the texture, flavour, and moisture, as well as even freshness of whatever its used in. Butter, as the preferred fat by chefs all across the world, although I often opt for Earth Balance spread, serves for different purposes depending on the temperature.

Chilled butter, best when stored in the coldest part of the fridge, is specifically used for some pie crusts. Cold butter causes the flour to absorb less of the moisture contained within butter, and results in a flaky, crisper consistency.

Alternately, butter kept at room temperature is usually required for recipes that call for creaming together the butter and sugar. This process involves incorporating air, which helps with the process of rising as it bakes. The best temperature for storing butter at room temperature is between about 18°C and 21°C.

Finally, melted butter is often reserved for cooking sauces, and pan-frying, however sometimes it is used in baking recipes, such as cheesecake crusts. Using melted butter adds small amounts of flavour and moisture to dry ingredients.

So here, with butter this time, are my sausage rolls.

Gluten-Free Turkey Sausage Rolls
Print recipe. 

I really started crying this time, when I chopped the onions I mean. I must have been really upset about chopping up such a beautiful onion. Well actually, it was just really fresh. If this happens to you, causing you to sniffle and tear up while cooking, and forcing odd expressions of shock from those around,

"Whats wrong!?"

Chewing gum is meant to help. Try it!


My first attempt replaced the egg in this recipe with ground flax, preferable if you don't eat eggs or are allergic, however the result was crumbly, and the pastry was extremely difficult to work with. The second time, I completely forgot the butter! Which caused the pastry to resemble a shell-like cocoon, although still tasty. I also found that they took much longer to cook without butter, or any replacement. Finally, I remembered all the ingredients, and worked with proper flours to reach a perfect result.

Make 12 regular sized sausage rolls.

Ingredients

Pastry

3/4 c blanched almond meal
3/4 c potato flour (not starch!)
1 c brown rice flour
3/4 c tapioca flour
1/2 tsp salt

1 egg
1/3 c butter, or dairy-free replacement
about 3/4 c chilled water

2 tbsp milk for brushing

Filling

500 g ground turkey

1 carrot, grated
1 apple, grated
1 brown onion, grated
2 tbsp fresh chives, chopped finely
2 fresh basil leaves, chopped finely

1 tsp ground cumin
1/2 tsp paprika
1 tbsp thyme leaves
salt and pepper to season

Using an egg helps bind together the pastry...

So that this is finally possible!

Directions

Pastry

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a food processor combine the dry ingredients, pulse, then add the chilled butter until the mixture resembles bread crumbs. Pour in the egg and mix.

With the motor still running slowly add water until the pastry forms a ball. Remove from the processor, wrap in plastic wrap, and place in the freezer for 10-15 minutes.

Filling

Meanwhile, combine all ingredients in a large bowl for the filling, squeezing the juices from the grated carrot, apple and onion before adding. Stir well, making sure ingredients are spread throughout the entire mixture. Set aside.

Pastry

Remove the pastry from the freezer and cut in half. With one half roll it out on a piece of parchment sprinkled with brown rice flour. Shape into a long rectangle approximately 1/4 inch thick.

Spoon the filling down the centre. Using the parchment paper underneath, fold the long edges over the filling.

Brush milk over the edges to help with sticking, and roll the pastry overtop, cinching the edges together. Place the roll so that the edges are underneath.

Cut into desired sizes, and place on the lined baking sheet. With extra milk, brush the tops of each sausage roll.

Bake for 20-30 minutes, and allow to cool for 5-10 minutes before serving.

Delicious with caramelised onions or ketchup (not Heinz brand!)

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.

It's Just the Beginning

I'm still trying to figure out this whole blogging thing, as well as posting and getting the format right, so forgive me. In time it will be better. (I couldn't quite figure out photos yet, so they may come later!)

To start,

I've decided to begin this blog with the intention of tracking my gluten-free journey (for lack of a better word). It's only been a few weeks since I said no to wheat and other gluten products in my diet, and I've been feeling better from it already!

My grandad was diagnosed with celiac disease as a young adult, and has been living healthily and gluten-free since then! (He's in his eighties now). I have not been diagnosed with the intolerance from a doctor, although I have been tested numerous times, wheat still seems to negatively effect me in all sorts of ways, and some I am only just discovering now.

For instance, my skin has improved since removing gluten from my diet! And thankfully, seems to (finally!) be on the mend after months. I've had eczema and psoriasis most of my life, so its amazing to see a significant difference from something seemingly simple once started.

I've also noticed a huge change in my mood, days are no longer stretches of time that I do not enjoy, and school, who would have thought, is actually exciting to go to each day! Its amazing now, I'm much happier, despite waking up at 6 am each morning, I am full of energy!

This September I've started my grade twelve year of school (Last Year!) and I expect to be busy with dancing, volunteering and other sports at school, so of course, I need to be feeling my best without complications from anything! In previous years I've always found it hard to juggle lots of things going on at once, with homework and tests among dance and competitions, but this year, just maybe, this change in my mood will carry on, and I'll just slide through my last year easily! (Though friends in older grades have never said this was the case...)

But right now, I'm enjoying the moment, and what better way than filling that craving for baked goods (gluten-free banana muffins right out of the oven anyone?) with cooking and baking, which I've been doing loads these past few weeks.

To start my lazy Sunday off in just the perfect manner, and to start this blog and the journey (must find a better word!) that will ensue, I gathered the family to make a typical Sunday brunch meal, with that gluten-free twist of course! - Banana Pancakes!

Ever since I was very little, my dad would wake up before everyone else and whip up some amazing crepes to urge us out of bed on those lazy days. They weren't gluten-free then, but boy they were good, so I felt it would be extra special if dad and I could make these pancakes together today, and maybe (perhaps too wishful?) he would venture into gluten-free cooking, and attack a recipe of gluten-free crepes to usher me out of the thickness of my blankets on another rainy Sunday morning.

So we dressed in cooking aprons, me in my too-small apron from years ago, and dad in the floral housewife apron (good thing I took photos!), and set to measuring our flours and gathering ingredients.

And it went well! Dad cooked of course, with all his experience at pancake flipping, I couldn't exactly deny him, and I gathered ingredients and mixed the batter. Mum set the kettle for coffee, and the dog wandered around the kitchen for scraps while the cat dozed in the corner. It was a good morning.

Instantly, it smelt amazing. Warm banana pancakes ... It's heavenly just thinking about it. So I better just post the recipe before I get too reminiscent.

Gluten-Free Banana Pancakes
Adapted from Pig in the Kitchen's Banana Pancakes Recipe
Click here for printable version.

Since we aren't vegan, we used an egg instead of the egg replacer mix used in the original recipe. I've made breads without eggs and they've never bonded together properly, and ended up crumbly and dry, so if this is a first time attempt at pancakes, I would recommend sticking with the egg unless you don't eat them!

We used rice milk in this recipe because of the excess in our pantry, as we ended up buying extra right before I found out about almond milk, and realised I preferred it much more! I don't drink milk, although my parents do, because of the taste. I usually alternate between using almond milk and cow's milk in my recipes, but I've found that either works.

Also, a quick note when cooking them, these pancakes need a bit of time to cook thoroughly through before you flip them, otherwise they'll fall apart. So keep the frying pan on medium-low temperature, and wait a little longer than you would with regular pancakes.

Ingredients

100g white rice flour
50g sorghum flour
50g almond flour (or meal)
1 1/2 tsp baking powder

3 ripe bananas, mashed
1/4 tsp baking soda

1 egg
1/4 c brown sugar
1 c of rice milk (or almond milk), and you may need a bit more depending on the consistency of the flours

Directions

Preheat the oven to 200°F and put a plate in the oven to heat up.

Combine the flours and the baking powder in a large bowl, until mixed. Making a bowl in the center, add the egg.

Next add the brown sugar and rice milk, whisking until the batter is mixed and quite thick.

Add the baking soda to the mashed bananas, and slowly add to the flour mixture. Whisk again until the batter thick, but still runny. (At this point you may need to add more rice milk - but do this slowly!)

Heat up oil (I always use grapeseed oil for cooking) in a frying pan over medium-low heat, and then pour about 1/3 c of the batter into the pan. Wait until just after the edges begin to bubble, and then flip! (Or get someone else to do this, in my case).

Transfer the cooked pancakes to the waiting plate in the oven to keep warm.

Delicious when served with frozen blueberries and real Canadian maple syrup!