This low sugar, whole grain cake is still fudgey and sweet and perfect for sharing with gluten-free eaters. Sorghum, the base of this recipe, is an ancient whole grain that happens to be gluten-free. You can buy it at most organic grocers or online. Since raw cacao is more readily available and cheaper these days, I use it in place of regular cocoa in this recipe.
You won't be able to share this Turmeric Pie with everyone, but it's a step in the right direction. It's dairy free, but it's not vegan. It's gluten free, but it's not nut free. It's an attempt to share, and if you really know your crowd, it just might work. The main offender for my crowd was gluten, so this Turmeric Pie did the trick.
When it comes to my career, I often refer to my "split personalities." My commercial and editorial styling business is one personality. My Quelcy business is more technical, responsible to more people and sometimes more nerve-wracking. This space, "With The Grains," is my very personal personality. It's where I have complete creative control, but it's also where I share my stories and my feelings. Every once in a while, a project comes along that blurs the line. The "Eat Your Feelings" cookbook is one of those very pleasantly blurry lines.
My first recap of our Asheville trip focused on the divine trifecta of biscuits, chocolate & champagne, but this recap follows our wanderings on Haywood Road, in West Asheville, where I could easily see myself living if for nothing more than to make OWL Bakery (Old World Levain Bakery) a regular morning stop.
While coffee is a very ritualistic part of my day, this winter has me turning to warming, coffee alternatives, both for the sake of variety, the health benefits and because I often want something warm to sip way past the caffeine hours. That's where this creamy and comforting Vegan Golden Milk comes into play.
The best part of investing the time and effort (which is really less than you think) in this Boeuf Bourguignon recipe is it keeps on feeding you. From our fancy New Year's Eve table, to watching Fargo on New Year's Day (it felt appropriately cold outside to revisit that classic film) and a few days after that, we had warm bowls of comforting stew to nourish us and torture the dog with its aroma (poor baby, but no wine broth for her).
This Gingerbread Loaf lands somewhere between a cake and a breakfast treat. It's wintry and comforting, with a pick-me-up burst of citrus from the glaze. It pairs well with a Manhattan, but I also include directions for adding that Manhattan to the Gingerbread Loaf (poke-cake style). The cocktail flavoring is subtle, but adds a little something to make each bite a little more worth savoring.