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Category Archives: Breakfast
After reading ultramarathoner Scott Jurek’s memoir Eat and Run, the Gent suggested we experiment with mesquite flour. Mesquite flour is made from the dried, ground pods of the mesquite tree. Its fragrant, slightly nutty flavor has a sweetness reminiscent of molasses. One … Continue reading
Coffeecake falls into my favorite genre of baked goods: that place where breakfast and dessert overlap. This recipe will work with many different combinations of berries. I frequently use Bob’s Red Mill GF All-Purpose flour, but those sensitive to legumes should … Continue reading
Groundhog Day came and went on Sunday, and no one living in the North was surprised by Punxsutawney Phil’s prediction of six more weeks of winter. Temperatures in Iowa have lingered ten to thirty degrees below average for months, with … Continue reading
My last post featured variations on the small, savory Brazilian snackie bread called Pão de Queijo. This time around, I’ve eliminated the cheese in favor of sweet flavorings, making these pão into tasty little bite-sized dessert pastries that won’t blow your daily … Continue reading
I am obsessed with Pão de Queijo, small Brazilian cheese bread puffs which are traditionally made with gluten-free cassava (a.k.a. manioc, a.k.a tapioca) flour. I find gluten-free “bread” to be something of an oxymoron, so finding a traditional, bread-like recipe … Continue reading
I have made three batches of this banana bread — with and without chocolate chips and shredded coconut — over the last month, and each time, it disappeared so quickly, I didn’t find the time for a decent photo-shoot. So, … Continue reading
At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting. Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading
One of the key principles of an anti-inflammatory diet is to choose foods that are as nutrient-dense and low in sugar as possible. This principle makes navigating dessert options particularly treacherous. I usually stick with dark chocolate (no more than … Continue reading
Soon after the Midwestern Gentleman and I moved into our current home, about two years ago, we made pancakes for breakfast one Sunday. We ate pancakes, sipped coffee, cuddled the critters, chatted, and enjoyed a lazy start to the day. … Continue reading