Eikorn flour is becoming my go to for any flour based recipe that I want to experiment with. This ancient grain has a stickier consistency that a traditional wheat…
If we could eat it fast enough, I would make this bread everyday just so the house fills up with sweet yeast rising and barely toasted seeds. Its made…
Everytime I am in Greece, I wait in line to pick up these hard biscotti like cookies called paximadi. Its a Greek twist on a biscotti and can be…
So you have made yourself a batch of homemade rich and creamy Almond Milk and now have all the almond pulp left over. Clearly the only choice here is…
While I am spiritual, can’t say I know much about religion other than Christ rises on a holiday, Im going to go with Easter. Any holiday is a good…
I was surprised with the random concoction that I put together of two gluten free mixes consisting of arrowroot powder and tapioca starch that was able to infuse a…
When the weather plays tricks on you and pretends its going into fall, your answer to getting going is this moist delicious cake paired with a nice robust…
You know fennel fronds? Those long giant hairy looking things that grow randomly from the bulbs and seem to want to leave their mark all over your home and…
Gluten free is starting to look pretty good to me if it continues this way. After whipping up the most amazing chocolate Madelines, I went rogue and decided to…
This recipe hits all the contradictions that one might imagine when baking. Everything is blended together, pretty much at the same time AND with a fork which some might…