Welcome to The Gluten-Free Grains Cookbook Club! In these posts, I'll share tips and tricks for bringing my cookbook to life, shaking up the recipes with substitutions and new ways to use them, and answering questions I receive about the book. For this installment, let's talk salad for brunch!
Somewhere in that process of creating my book and fostering connections for others, I lost a little of my own space for connection. I lost that little voice that said, “why don’t I invite so and so over,” or “why don’t I call so and so.” Mostly, why don’t I pause? "Because," that inner voice said, “there is more to do. You don’t have time.” But that voice stems from a place of scarcity, not creativity or purpose. So on a summery weekend, I adjusted my compass. And through it all, there was always Julep, reminding me that in exchange for her constant support and unconditional love, for the joy she brings me daily, she requires just a mere blueberry taste test.
I'm trying to remind myself to choose gratitude and excitement over negativity and fear because after all, I get to make and play with food. I get to share recipes with you and with those I love. In the case of this berry beauty, a Gluten-Free Vanilla Butter Cake, I shared it in celebration of the moms in my life.
Inspired by the breakfast bowl I ate at the 26 Grains cafe in London, I've got a Gluten-Free Banana Tahini Porridge to break your breakfast boredom. This bowl is healthy, hearty and a perfect mix of sweet and salty, but first, let's explore! We're heading to colorful Neal's Yard in London!
Though I didn't make the trip to Punxsutawney this year, I did celebrate Groundhog Day in spirit. Punxsutawney Phil can be a controversial character when he sees his shadow and predicts more winter. I happen to like the snowy months (don't hate me), so I'm fine with that furball either way. However, if there's one friend of mine who would really like Phil (for the wrong reasons), it's my Julep girl.
"I'm a genius," he proclaimed, then looked at me like a used car salesmen and an online guru in one. "Follow me on this. Pumpkin pie. Pecan Pie. Everybody wants both. Why do they have to be separate? [dramatic pause] Just combine them in one pie! One pie! A Pumpcan Pie!" Then he mimed a mic drop and took credit for everything that proceeds from here (except the chocolate chips. They were my own rogue doing.)
Pie guide after pie guide will tell you, with great emphasis, "do not overwork the dough," but where are all those pie guides when the liquid is spent, and the dough resembles a swath of desert? CRICKETS! The whole process puts my perfectionist self on edge because all I want is to deliver the flaky pie crust that friends and family (and sometimes complete strangers) expect, and I want it to be whole grain. That's challenging enough, but then, you want to make a gluten free whole grain pie crust? Well, here it is!