Warm bread, the crunch of walnuts, the sweetness of local honey that tastes like caramel. Fall spices, crumbs, and a warm mug. Breakfast is a time I have come to appreciate as sacred. I find ritual in routine, and reverence in the first pour of coffee.
Chocolate chip pancakes conjure the moments in childhood when I felt the safest, the most innocent and the most loved. I've updated these gluten-free oat pancakes to be heartier, healthier and more sustaining, but I hope the feeling remains the same. For those moments when you want to pretend this is just an extended snow day, these pancakes are here.
I don’t know what big projects are on my horizon, or what the fine-tuning of my career will look like yet, but I know this: I want to make people feel special and celebrated. I want to empower people to feel their value and their contribution, whether it be passing them a microphone on stage or really enjoying the cup of coffee they made me. I want to be part of restoring humanity, which is why I hosted this brunch in honor of my friend, Sandra Villarroel and her organization Worth Manifesto.
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!
If the word for the table decor is "alive," then the word for the menu is "share." This menu is a compilation from my cookbook, The Gluten-Free Grains Cookbook. The heart and soul of this book is the notion of cooking and baking for others. Since gluten intolerances and celiacs is on the rise, these recipes are aimed at cooks, bakers and hosts who want to make the table as inclusive and sharable as possible. These are recipes for a Gluten Free Easter Brunch for everyone at the table to enjoy!