Gluten Free Lemon Bars

People ask me if I am from Pittsburgh? No, I moved here. Then I left. Then I returned. It was cheap, and my stuff was here, and it was no fairy tale. I returned to Pittsburgh for two major life tracks that both fell through. They fell hard, like coins falling through ripped jeans and clanking on the pavement.

Gluten Free Lemon Bars // www.WithTheGrains.com

It was a sour moment. Yet, I don’t think I shed a single tear (I’m all about regrouping). Turns out, those plans clanked to the sidewalk for a reason. The universe had something way sweeter in store for me (mainly, the Urban Farmer and a lil’ lass with punkin’ seeds for eyebrows). Sweet, sour, beautiful on the surface, then sticky, sludgy and messy, and yet, so damn good! That’s life, and that’s lemon bars! 

Gluten Free Lemon Bars // www.WithTheGrains.com

Gluten Free Lemon Bars // www.WithTheGrains.com

Gluten Free Lemon Bars // www.WithTheGrains.com

So when life hands you life, make lemon bars! 

Cheers,

Quelcy Signature


Gluten Free Lemon Bars
yield: 24 bars & a sticky mess

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Lemon Blueberry Breakfast Quinoa (Vegan & Gluten Free)

If I were to spill uncooked quinoa all over my kitchen, there’d be a trusty sidekick to lick it up, or, it would go unnoticed, blending into the dirt tracks left from those rare occasions when the Urban Farmer actually wears shoes. However, when I had a few quinoa casualties while styling on a video set, the tiny grains stood out from the impeccable, showroom-esque kitchen like a streaker at a baseball game. The eye went right to them! Yet, it seemed impossible to clean up all the minuscule grains. That’s when I realized, quinoa is like hippy glitter. 

Lemon Blueberry Breakfast Quinoa // www.WithTheGrains.com

That comparison led me to question- what is glitter anyway? I realized I had taken this sparkle bombardment material for granted my whole life. Of course there is a glimmering product that exists to make first graders feel like artists and somehow lasts for eternity. Why wouldn’t there be? 

Lemon Blueberry Breakfast Quinoa // www.WithTheGrains.com

For every rathole of curiosity, there is a google search waiting with answers. So my friends, let me tell you, glitter has been around for a long damn time- it’s older than quinoa- an ancient grain! Way back in the period of 40,000 to 200 B.C, ancient  civilizations were using flakes of the mineral mica in cave paintings for their sparkly, light-catching quality. Fast forward to New Jersey in 1934, when machinist Henry Ruschmann invented a way to grind up plastics to make large quantities of glitter. He founded Meadowbrook Inventions, still a major supplier of the substance. Its slogan: “Our glitter covers the world.” (They forgot to add “whether you want it to or not.”

Lemon Blueberry Breakfast Quinoa // www.WithTheGrains.com

I guess we humans (and cats) are inherently suckers for glimmering objects, and I’m a sucker for grains. Glitter and quinoa have both stood the test of time, so make yourself a big bowl of this Lemon Blueberry Breakfast Quinoa, and dive into your own early morning internet ratholes. Tell me what curiosities you discover. 

Cheers,

Quelcy Signature

p.s: This is not a sponsored post, but I did work as a stylist for a truRoots video shoot, which is what inspired me to share this recipe. You can see more of my professional styling work here

Lemon Blueberry Breakfast Quinoa (Vegan & Gluten Free)

Recipe adapted from truRoots | yield: 2 servings

About this Recipe: Cooking the quinoa in vanilla almond milk yields a rich vanilla flavor to every bite. Avoid a vanilla almond milk with a high sugar content, since maple is the main sweetener. Serve warm or cold. Works well as a topping for Greek yogurt also. Trust your tastebuds on the maple syrup, lemon zest and blueberries. The quantities below are just starting points. I like to make a large batch of this, so I have an easy, healthy breakfast option all ready for me.

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Roasted Beet Hummus (Vegan)

“Put a beet on it” might be the new “Put a bird on it.” Between the bold color, the natural sweetness and the ability to endure a long winter in storage, the beet has risen in popularity from its humble beginnings as that odd pickled staple at my Czech grandmother’s table.  

Roasted Beet Hummus (Vegan) // www.WithTheGrains.com

And “Put a beet on it” I have! From waffles, to cakes, to frostings, and even donuts, I’ve worked that painterly root vegetable’s color and sweetness into every course. When it came time to make a meal to share with a vegan friend, hummus came to mind. 

Roasted Beet Hummus (Vegan) // www.WithTheGrains.com

As much as I love hummus, its color palette leaves much to be desired, so I… put a beet on it- roasted beets, tart lemon juice, a kick of garlic and the most important secret, last-minute decision- fresh ginger! The result is a bold, beautiful bowl that makes hummus more dippable and even more addicting than ever! 

Quelcy Signature

Roasted Beet Hummus
Recipe type: Vegan, Gluten Free
yield: ~1 quart

About this Recipe: My Palestinian friend taught me his mother’s time-tested secret. Even if you are using canned chickpeas, it pays to soak them in water for at least half an hour and rinse them thoroughly. This makes the chickpea much more digestible! The hummus will keep in the fridge for up to a week (if it lasts that long).

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Whole Wheat Lemon Mint Olive Oil Cake (Vegan) for a Farm Cookout

“Farming is a strange combination of forced patience and instant gratification,” is how local farmer Tara Rockacy explained her endeavor, and she would know! The lady has been moving and hustling, expanding, growing and evolving with each season, from CSAs to goats emerging from new barns to mingle with the city’s top chefs. The “forced patience” aspect reminded me how a farm must work in tune with the season and the elements. Unlike a business startup, there can’t be a complete change of direction mid-season. There can’t be a last-minute decision to focus on flowers because that’s what the market wants. That decision has to be planned and put in motion long before the competitive scrambling to catch a bridal bouquet. That’s why a bloom, at long last, is so instantly gratifying.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

Nonetheless, my dreamer, imaginative, event designer, stylist side gets swept away with the farm’s full potential, until a brief reality check finds me ensnared in visions of long tables, farm-fresh bouquets, wedding vows amidst the basil, banjo nights, yoga by the hoop house, drawing classes with edible still lifes, herbalism workshops, etc, etc, etc. The “forced patience” is remembering the main goal for this season: to repair the soil, grow food and feed people. Everything else will come in its due time. Due time means starting small: one picnic table, four friends, and one enjoyable evening of just being on the farm.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

“This is the first time I’ve had people on the farm and haven’t put them to work,” the Urban Farmer joked, and though the work is rewarding, just sitting, laughing and eating sausages was a welcomed change of pace.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

Starting small, or simply starting, can be such a hurdle, so this cookout was a much needed reminder for me to slow down, enjoy this season, and take advantage of the here and now. I should probably plaster that reminder all over my apartment: Start small, start small, start small!

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Photo by Christopher Sprowls.

Bricks that once clad homes on these vacant lots, were born again as a our fire pit, where we grilled sausage and smoky potato wedges with herbs. The Urban Farmer picked the salad straight from the ground- a flavorful mix with bitter, citrusy notes and crunch- a far cry from the plastic container of greens in the produce aisle. The watermelon was juicy, the cocktail was refreshing, the view of the city was stunning, and dessert was just the right mix of sweet and tart.

A Farm Cookout // www.WithTheGrains.com
Photo by Christopher Sprowls.

While my head will probably always spin with ideas and grand dreams, I’ll take plenty more of these small, first steps and remember to appreciate patience, albeit forced, and cherish the ensuing moments of instant gratification!

Single-Grain

Cheers,
Quelcy

Whole Wheat Lemon Mint Olive Oil Cake & Sage Lemonade Cocktails

About These Recipes: Olive oil, lemon juice and lemon zest make this a moist, spongey cake fit for vegans and dairy-loving fools alike! Serve with homemade whipped cream, organic vanilla bean ice cream, or vegan whipped coconut cream. The cocktail is a loose recipe for a fruit-infused punch. Free of precise ratios, it’s an effective way to serve cocktails to multiple people. You’ll need a gallon jug or pitcher.

Whole Wheat Lemon Mint Olive Oil Cake // www.WithTheGrains.com

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Donut o’ the Month: Whole-Wheat Lemon, Lavender & Blackberry Glazed Cake Donut

April 2015

April showers bring May flowers…and floral donuts too!

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I recently had to drive through a neighborhood I visit all too infrequently. The drive reminded me just how beautiful that neighborhood is, especially in spring. Each house seemed to be framed by a blossoming bush or tree. The bold house colors of the historical row homes and their antique details really seemed to sing. I drove at an elderly pace, taking in the views of white petals, bright pinks, a lot or two transformed into communal gardens, trees swaying on the blistery day… all of these views reminded me of how deep my hibernation had been.

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Like the awakening annuals, the busy bees and the returning birds, I am ready for this change of season, for exploring new flowering fields and even the blooms breaking through concrete too. Despite the wanderlust whirling inside me that yearns for the exotic, far-off corners, I’m making a conscious effort to be more adventurous, more playful and to take the time to explore what’s close to home.

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A flowering breakfast donut is a great reminder of all those goals! Here’s to April and its promises of spring in full bloom!

Single-Grain

Bon Appétit!
-Quelcy

Blackberry, Lemon & Lavender Cake Donuts with Lemon Lavender Glaze
yield: about 12-15 donuts, depending on the size of your cutter

About this Recipe: Be sure to source an organic lavender bud for this recipe. I found mine at a Farm-to-Table conference, but I’m sure there are farmers or smaller stores that sell them as well. Avoid lavender that isn’t labeled food-grade, as it probably was sprayed with pesticides. I used a food processor to grind the lavender with the flour to make sure it was equally dispersed and to achieve a more palatable texture. You can substitute your favorite berry for the blackberries. Be sure to use an organic, non-gmo oil to keep these donuts as guiltless as possible. They’re best when fresh and still warm. 

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Lemon Curd

August 2014The following dialogue is based on a conversation from my real life, the retelling of which will probably result in me being called "a shit," but... Worth it!The Urban Farmer: I'm…

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