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Grow and Learn In Community

Hopefully no one noticed I was gone several days last week due to the wonders of technology and auto posting! The blog went on while I learned about how to improve some other aspects of the business. I went to a several day event and had some great breakthroughs! Today I want to focus on the importance of moving forward as we grow and learn in community.

I went to this event because many of the people who have helped me get this business started were attending. It’s a community of people who want to help others run successful small businesses and be better prepared for life no matter what happens. Admittedly, if I had implemented their advice to begin with, I probably would have gotten Off Kilter Brownies started long before I did!

Two people in particular have listened to and answered my questions for over two years now. Many times it was the same question in different ways over and over again, and I’ve never really taken action on them. None the less they have continued to engage with me until I got the courage to make it happen!

My Next Steps

Things have been going well with the business, but I have felt at a road block for the last couple months. I have not been sure if we needed to change or add things or just to continue pushing forward and be patient.

I was super excited to go to this event because I knew I would be able to get some answers from others who are running successful businesses. Ironically, the answer I received  was something I’ve been told before I needed to work on. Yet this time, in person and with these people, it finally clicked. In short, the thing I needed to work on was communicating our story to others and not focusing it so much on ourselves but how we can help others. As I got the opportunity to grow and learn in community, I got the inspiration to finally move forward.

As I said, this was not the first time I’ve heard this. Even though Nicole (from Holler Roast Coffee) has repeatedly talked with me about this, she knew that working together in person would either help move things forward in my head or show that I totally wasn’t ready. She took the time to craft sessions that everyone needed to hear, but specifically made sure I got the help I needed.

Why did it matter this time?

On the one hand, I don’t know why I finally got it through my head this time. A large part of it was that I was in person. I heard the same things again, but it also enabled me to practice them right away with others, and thus allowed me to move to the next level.

The internet is amazing; it enables us to buy and sell with people who are thousands of miles away and to have community with others who it’s possible you will never meet, but having the face to face interaction is still extremely important.

Whether it’s gardening, or painting, refurbishing cars, or just making friends, having the chance to meet people in person and talk through struggles makes things way more real. It also pushes us out of our bubble. When we are on the internet it is much easier to say “oh yea, that’s a great idea!” but never do it because there is no real accountability. When you are face to face with someone there is a certain amount of natural pressure. Positive peer pressure from a caring community is a huge aid in personal growth! Public accountability can be a highly useful tool to cause us to take action.

What does that mean for you?

Firstly, I hope this will help us build an Off Kilter Brownies that can serve your needs even better.

Secondly, I encourage you to take the time to find your community so that you can grow and learn in community, also. Online communities are a good place to start, but be sure to find time in person, also. Sometimes we can meet with online communities in person. Other times, we just need to find a physical in-person community on its own. Not just to benefit you, but for the mutual benefit of all. We should always be learning from someone and teaching someone!

Thirdly, get out of your comfort zone! If you see a great idea or hear of something that might be helpful to you – “Just Do It”! When most of our interactions are online, we can mentally agree with an idea without actually acting on it. Pick one thing this week that you want to work on and take one step toward that goal. Don’t let life pass you by because you were too lazy or scared to take action steps. One step at a time, and you will get there! And even if you never get to your original goal, you will be sure to learn, grow, and improve along the way. If you don’t ever have time for personal growth, then head back to our post on “white space” in our lives!

Make it a tasty day,

Chris

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Fast and Easy Gluten Free Apple Crisp

Warm cozy breakfasts are an integral part of fall and winter to me. The oven warms up the kitchen (which is nice when it’s less than 100 degrees outside!), and fills the house with delicious smells, whether it’s the smell of homemade biscuits or toasting cinnamon wafting through the house. Apples and cinnamon are, of course, one of the main scents we associate with fall. One of the best ways to enjoy both the smell and taste is with a gluten free apple crisp!

Crisps are probably one of my favorite breakfasts. They are extremely versatile and can be made with any fruit or topping depending on what’s in season and what you have on hand. They are not only limited to breakfast either – they are great for dessert or a snack, too! Got a giant box of pears? Great! Use those instead of apples! Maybe it’s summer time and you have lots of peaches available but not apples! Awesome, fresh peach crisp can’t be beat!

Do you love nuts? Throw them in the topping! Love cardamom and hate cinnamon? Change up the spices! Want to use molasses or maple syrup instead of honey? Do it! The base recipe is so easy to adapt to what you like and what’s on hand. What I have below is a great place to start but feel free to run wild with what you want!

Gluten Free Apple Crisp

Ingredients:

4-5 Large Apples (A tart variety like honeycrisp or granny smith is best)

3 Cups of Oats

½ Cup of Butter, Melted

½ Cup Honey

2 Tablespoons Cinnamon

¼ teaspoon cloves

½ teaspoon Nutmeg

½ teaspoon Salt

  1. Preheat oven to 400 degrees F. Slice your apples thin and spread them in the bottom of a 9×13 baking pan.
  2. Mix all the other ingredients in a bowl.
  3. Spread the mix evenly across the apples.
  4. Bake for 30-40 minutes until the oats are golden brown and crisp.
  5. Eat and enjoy this lovely fall breakfast!

Make it a tasty day!

Chris

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Abby’s Elderberries: Elderberry Syrup

Abby's Elderberries

This post does contain Affiliate links for elderberry syrup. If you buy through our links we may receive a small commission at no additional cost to you. This helps to support us and provide great content. Thanks!

Ever heard of elderberry syrup? Flu season is upon us! I know many people dread to think of that, and I am certainly not a fan either. Flu, allergies, colds, and miscellaneous other sicknesses quite rapidly destroy all of the fall and holiday fun. You can’t stay locked up for 6 months, unfortunately, so what are we to do? One thing we do to help keep us all healthy is to take elderberry syrup during the winter.

If you are not familiar with elderberries, they are a drupe (not a berry – actually a stone fruit, technically!) that grows basically all over the US natively. They are extremely hardy and can grow to be quite large. As is typical with many medicinal plants, the plant itself is toxic and even eating just the raw berries is considered unwise. There seems to be some disagreement about eating the raw berries, but the safest bet, and the most useful, is to cook the berries down into syrup.

Why should I care?

First off if it was not clear, I’m not a doctor. So consult your doctor before taking random stuff – this is not medical advice.

Elderberry syrup, is in my opinion, is one of the best ways to help us stay healthy or get over a sickness. Whether you prefer to go to the doctor every time you get sick or rather to stick with home remedies where possible, elderberry will help you! Elderberry has been shown to help defeat virus’ and bacteria and potentially even to have anti-cancer benefits. Many doctors actually recommend elderberry syrup as it is one of the few “natural” remedies that has actually been scientifically tested and proven to be effective against the flu virus.

Long story short, this is fantastic stuff, with tons of micronutrients and antioxidants that will help you be healthy. I have included a link to an article that includes several different medical journal articles on the awesome benefits of elderberry if you want to dive in further.

How do I make it?

You can find all sorts of elderberry based products online and in stores. As with anything on a store shelf or from amazon, you have no idea the quality or how long it has been in storage. I am always a fan of buying local or making it yourself.

As I mentioned above, elderberry is native all over the US. So you probably have some close by. For more info on foraging it, check out foragingtexas.com. Beware that there can be some poisonous plants that grow near and look like elderberry, so be very careful when wild foraging anything! It is best to find an experienced forager to show you the basics if you have never gone foraging before.

If you want to grow your own, find somewhere that sells it, buy some plants and grow it. There are many different varieties, but whatever your local nurseries sell should suffice. Ours (from Legg Creek Farm) were cheap, grew very well, and produced berries their 2nd year in the ground.

Can I buy it?

You can also buy dried elderberries to make your own or just find a quality producer of elderberry syrup to buy from. If you are looking for a quality producer, I highly recommend checking out Abby’s Elderberries. Some lovely friends of ours run this business along their a beautiful family. It actually started out as a venture for their daughter to raise money to help by a horse, though it has now grown a beyond that. This is a great way to help support a local family rather than throwing money at a big corporation!

They are super fantastic people who truly care about what they are doing and the quality of food we put in our bodies. They source everything local or organic. Not only do they use some of the best quality elderberries available, they also include cinnamon, ginger and cloves, and their original formula is made with honey to boost your immune system even more.

Elderberry Syrup

I’m Keto or Low Carb, what about me?

The great thing is they have you covered as well! They have just rolled out a low carb version for those who want to stay healthy, but also need to keep the carbs down! We are currently using some of this version and it is fantastic! Our kids still like it even though it’s not as sweet, too, so it’s still family friendly.

I highly recommend you go and check out Abby’s Elderberries. They are a family pursuing a dream, and they produce a fantastic product to boot. John also just came out with an entire book on elderberries if you want to dive in more. We are reading it now, and it has been very educational and a fun read besides! Please go check them out and support them and their excellent product to help keep you healthy!

Make it a tasty week,

Chris

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Grain Free Baking Powder, Let’s Make Some!

Baking powder is one of those ingredients in the kitchen that we rarely think about but is vitally important. It is also one of those things that, depending on what foods we are avoiding, can secretly be making us sick as well. Today we are going to talk about how you can make your own grain free baking powder!

The Science

Carbon dioxide is what actually causes breads or batters to rise. The gas is released, caught by the other ingredients, and held to cause “lift” in the mix. In most breads, yeast is what gives off the CO2. It is a much slower release so the dough needs to be more elastic and supple to hold that CO2 in. That is one reason bread dough is kneaded – it helps create the protein structures to help hold the rising gases in.

In quick breads, a fast acting agent is used, such as baking powder or baking soda. These release their CO2 quickly, which enables us to not need the strong protein structure of many more complex bread doughs. They can give just the right rise we need in a nice pancake or batch of biscuits to lift them without requiring several hours of rising.

What’s it made of?

Baking Powder can be a combination of several things but it is a mixture of baking soda (a base) with some sort of acidic leavener. You will see various ones listed on a commercial baking powder such as sodium aluminum phosphate or monocalcium phosphate. Some of these also offer a delayed rise that is only released when we reach a certain temperature. The easiest for us to get our hands on is Tartaric acid, or more commonly known as Cream of Tartar.

Back to why baking powder can be making us sick: There is always a starch that is mixed in, typically Corn! This isn’t some nefarious plot by Big Ag to get us down. The leavening agents are mixed with a starch for two reasons. First is that it helps to keep it from clumping and makes it easier to measure. Second is it helps regulate the moisture content which could prematurely set off the agents (though I’ve never experienced this).

Do you really need a starch most of the time? Nope! When I make a big batch to use in our Keto and Vegan Brownie Mixes, I don’t add any starch at all. However, depending on how long it stays in your cupboard, it DOES still make sense for most people to add a bit of starch to extend the shelf life and help it clump less. If you prefer no starch at all, then go ahead and try this recipe without any starch. Otherwise, I recommend you find whatever starch works best for you and go ahead and add a bit.

Rising to the Occasion

For what we are going to make you need baking soda, cream of tartar and your preferred starch – arrowroot works great for this. The ratios we are looking for are:

1 Part Baking Soda

1 Part Starch

2 Parts Cream of Tartar

So for example if you want to make a big batch, IE 1 total cup to store, use ¼ cup arrow root starch, a ¼ cup baking soda, and ½ cup cream of tartar, mix it up and that’s it! You can even make it just in the amounts you need at the time. Just apply the ratio to the total amount you need at the time.

Grain Free Baking Powder

Ingredients:

¼ Cup Baking Soda

¼ Cup Arrow Root Starch

½ Cup Cream of Tartar

  1. Add all ingredients to a bowl
  2. Whisk together until combined
  3. Store in an air tight container

Notes:

-If you come back later and it’s lumpy, just run it through a sieve and you are back in business. If you are already sifting flour, then go ahead and just sift your baking powder at the same time.

-As with all leaveners, if you don’t use it all in about a years’ time toss it out and start with fresh ingredients. They will lose their “lifting oomph” over time. And yes, “lifting oomph” is a very technical term.

A lot of the science in this post is from Harold McGees “On Food and Cooking”. This book is a fantastic resource on the science and process behind our food and I highly recommend it.

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Sweet Potato Biscuits, Gluten Free!

Gluten Free Sweet Potato Biscuit!

All of my roots are southern 100%.  While Texas may not be the Deep South, it is quite southern itself and most of my familial roots lay in the Deep South. We grew up on my Grandma making delicious southern foods, whether that was corn bread, pie, black-eyed peas, or whatever, it was always amazing and delicious. One of the most important of those deeply southern recipes was biscuits. I could probably eat biscuits as much as I could eat tacos. IE all the time! This is not my grandmothers recipe sorry! I will be bringing that to you soon though. These are delicious, sweet potato biscuits!

This is a quite tasty take on biscuits, it’s certainly different than your normal biscuit but it’s quite enjoyable. The corn meal adds a nice nuttiness, and frankly between the maple syrup and the sweet potato these are sweet enough without any jam.

We tried it without the maple syrup as well and preferred it that way. They are still slightly sweet but not overbearing. We also used Einkorn instead of gluten free flour but you can use whatever you prefer.

This recipe originally came from the Farmer’s Almanac.

Sweet Potato Biscuits

Ingredients:

1 1/3 cup gluten free flour

2/3 cup corn meal

1 Tablespoon Baking Powder

¾ teaspoon Salt

½ cup (1 stick) butter, cut into ¼ inch cubes.

This is the size you want your butter to be.

1 Cup cooked and cooled sweet potato

¼ Cup Maple Syrup (optional)

½ Cup Butter Milk

  1. Preheat oven to 425 degrees. Mix together all the dry ingredients in a large bowl.
  2. Cut in the butter to the dry ingredients until butter is pea sized and mixture is slightly crumbly.
  3. Add the butter milk and combine with a fork until the dough comes together. If there is still a bit of flour on the bottom it’s ok.
  4. Add the sweet potato and maple syrup and combine.
  5. Flour your counter and roll out your biscuits until they are about ¾ inch thick. (you can also just pat them out if you want)
  6. Cut to your desired size and place on a baking sheet with parchment paper or silicone baking mat.
  7. Bake for 12-16 minutes until golden brown.
  8. Eat them all!

 

 

Tips and Techniques:

  • Your biscuits will not come out golden brown and shiny like the photo. I’m not really sure what they did frankly. I did an egg wash and that still did nothing. Expect a pale golden brown.
  • Make sure your sweet potato is actually cooled down. If you don’t like I did the first time it will melt the butter and give you totally flat biscuits. Still tasty but not a biscuit.
  • Don’t have cultured butter milk on hand? No worries! For every cup of milk needed add 1 Tablespoon of vinegar or lemon juice and top off with milk to the top of the cup and let sit for 10 minutes.
You can see the butter starting to melt because my sweet potato was too hot.
This is the result of melted butter in biscuits. Whether because you didn’t keep the dough cold or you melted it with the sweet potato. Still delicious but flat!
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Eat Gluten Free in Houston: Hugs and Donuts

Tasty GF Donuts!

I love donuts. So much. I think I might be repeating that from the last donut review I did…also, the pure number of donut focused posts may become a clue… The problem,when eating gluten free, is finding a gluten free donut (or anything…) that tastes good ,but I have found one!  I saw Hugs and Donuts on instragram awhile back and saved them for future reference. I was able to go by today, and they were delicious! Sorry for all the half pictures, I might have gotten hungry before taking them…

There is one caveat: they are produced in a normal bakery. They are a normal donut shop that produces a donut made with gluten free ingredients, but they can only get things so clean and there is flour floating around in the air, etc. Hence they call them “Gluten Lite”. If you are ok with that (like I am), then I highly recommend them.

They had 5 flavors when I stopped by, and I believe those are the normal ones that they usually have. Lemon Blueberry, Maple, Green Tea Coconut, Plain Glazed, and Cinnamon Sugar. They are all on the same donut base. The girl I talked to said that she knows for sure there is rice in them, but wasn’t quite sure what else. Which was a bummer because it meant my kids could not eat them, so I just had to eat them all before they got up from nap…

They have a nice texture and are not too chewy. Was it a normal soft donut? Not quite, but it was amazingly close! The flavor was very good as well! There was just the slightest hint of what I call “Gluten Free Flavor” (that slightly starchy leftover taste), but very little. My wife even said that it tasted like a normal donut!

The flavors were all overall quite tasty. The only one that I felt was lacking was perhaps the Green Tea Coconut. My guess would be they use matcha green tea powder in the glaze, which is typically fairly mild. It was simply nothing to stand out though still tasty. My favorite was the Lemon Blueberry, it was SO good! The flavors were bright and well balanced and absolutely delicious!

So the question is: would I go there again? The answer is yes! If you are looking for a donut that is ready to go and gluten friendly, absolutely try Hugs and Donuts out. They also make a keto donut by preorder, but you have to order a whole dozen. I will probably try that at some point as well, so stay tuned for that update!

Make it a tasty week!

Chris

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flour vs starch

Flour Vs Starch

One of the most confusing things I found when I started eating and baking gluten free was which item I needed to buy as a flour vs starch when I was baking at home. It is confusing enough when you start out trying to bake GF and all of a sudden you went from white flour to having 20 different flours to combine! You then remember you need potato something and find there is both potato starch and potato flour sitting on the grocery store shelf. What to do!?

Depending on what baking ingredient you are talking about, this can either matter a ton or not at all. Helpful, right?! The two major players here are Tapioca and Potato, which are both available as starch and flour. The short story is that tapioca flour and starch is the same thing while potato flour and starch are different.

Why does it matter?

How each of these is processed determines what each item is. Especially in gluten free baking, where we are trying to replace the unique structure of gluten, we want to be specific about finding the correct item.

Potato “Flour” is made from the whole ground up potato. This means there is additional fiber and other components included. Whereas Potato “Starch” is just the isolated starch from the potato, and is just pure starch. If you used starch in place of flour in this case you would end up with a gummy product that was never quite done.

Tapioca starch and flour is the same thing, though. Some recipes rely heavily on tapioca starch – like these waffles – because it is used more like a flour. The words are used synonymously by manufacturers. Why is this? That is a great question I don’t have a great answer to! Without knowing everything involved, my guess would be there is not much else that can be gained by processing the root in a different manner and so we have what we have. The nice thing is that now some manufacturers are starting to help us out in this regard. Bob’s Redmill now has their packages clear labeled as saying “Tapioca Flour also known as Tapioca Starch”.

To sum up:

Potato Starch and Potato Flour are different things and bake very differently. Tapioca starch/flour is the same thing and is interchangeable. If you are shopping and get overwhelmed, remember to stop and take a deep breath. Google is your friend, and even just take a look at the packaging and what the product actually looks like. Starch and flour have a tendency to look different. Also, don’t be afraid to ask someone, they can probably help.

Remember getting stressed over the wrong ingredient will do far more damage long term than having a recipe turn out poorly. Enjoy life and enjoy learning to bake gluten free!

Make it a tasty week,

Chris

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Einkorn Farls: Eat Bread Now!

Eat Bread Now!

Want to eat bread now? Like homemade bread? Here’s your answer! I love bread a lot, if you haven’t noticed. Like, really really a lot. Probably too much. I certainly prefer a long ferment sourdough, but often times let’s be honest, that’s just not practical. Even a quick yeast roll can take too long sometimes with the kneading and rising. This has been true all throughout history. I can’t be the only one who lacks patience. Hence grocery store bread being such a hit! It’s not hard to make fresh bread, but it is time consuming and it doesn’t stay fresh very long without all the preservative. Enter: rustic quick breads! Quick breads of various kinds typically using baking soda to provide lift and have been cooked for generations to solve this exact issue. India has naan, American Indians have indian flat bread, Africa has several variations, and Ireland has these lovely delicious “farls”.

Quick Bread?

These provide a yummy bread product that requires much less skill than many yeast raised bread loaves can require. Soda breads also work way better when it comes to gluten free or einkorn because they thrive on lighter flours and actually do worse when there is lots of gluten to work with. We see this technique used in biscuits, in cornbread, and many other “farm” breads. Lots of options for anyone who wants to eat bread now.

I don’t have a specific gluten free recipe for this,so I will be working on one soon as I have one that will work great. This recipe is from Elliot Homestead. I halved everything below to make one pans worth which was perfect for our family of 4 (plus the baby) to have with dinner.

Einkorn Farls

Ingredients

1 ¾ Cups all-purpose Einkorn Flour

¾ teaspoon baking soda (don’t use the stuff that’s been in your fridge for 5 years please…)

¼ teaspoon salt

2/3 cup milk

½ tablespoon apple cider vinegar or lemon juice

  1. This will make enough for one 10 inch cast iron skillet. Assuming you won’t be interrupted 28 ½ times by your kids, go ahead and preheat your pan on low.
  2. In a large bowl sift together all your dry ingredients. Sifting will help to lighten everything even more.
  3. Make a well in the middle of your dry ingredients with your fingers.
  4. Combine all the wet ingredients in a separate bowl and let sit a couple minutes. This lets the vinegar slightly sour the milk which we want. (you can also just pour them all in the well and not dirty another bowl and let it sit)
  5. Use a spoon to combine the dough. It will be wet and soft and squishy.
  6. Transfer the dough to a heavily floured surface and knead for two minutes, until smooth. Form it into a ball.
  7. Using your fingers, squish the dough into a 10-12″ rough.
  8. Cut the rounds into quarters and gently transfer them to the preheated cast iron skillets. Reduce the heat under the skillets to low, and then allow the farls to cook until slightly browned, about 4-5 minutes. Flip the farls over and continue to cook for another 10 minutes, until cooked through and gently browned.

That’s it!

Ok- go eat bread now! This is the quickest of quick breads – 15 min start to finish once you get used to making them! The texture is filling yet smooth and indulgent. Smother it in some good butter, dip it in the bone broth from your meal, or even break it and smear with jelly for dessert! Let us know if you make these and how they come out for you!

Make it a tasty day,

Chris

 

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Breakfast or Dessert: The Humble Galette

Einkorn Galette

Whether you’re looking for breakfast or dessert: the humble galette is the answer! If you made me choose one dessert for the rest of my life, I would choose pie, hands down. There would be no hesitation in my mind what so ever! Granted my wife and I would have some issues at that point as she would probably choose cake, but that’s another story for another day. The nice thing about choosing pie is I really get 3 desserts at that point: traditional pie, tarts, and galettes! They are really just variations on the same concept, yummy flaky crust wrapped around delicious fillings.

I was looking for something easy, delicious, and straight forward to make as we were all a bit under the weather when I originally made this. I do loves pies, but they can be a bit time consuming and fussy. Galettes are the perfect answer for that. They are meant to be rustic looking and not perfect. They are easy to come together and can be as simple or as fancy as you like!

I made this galette with einkorn since our kiddos are now totally off of all nuts and rice. Here is a link for a grain and gluten free alternative if you are out of einkorn or cannot eat it. You can ultimately use any pie crust recipe for this. I used the crust recipe from Elliot Homestead as I needed a quick and easy recipe.

The filling is just a basic apple pie filling: Applies, spices, a touch of coconut sugar. You can easily get fancy with the ingredients or how you put it in. I didn’t want to spend the time carefully shingling in the apples so I just dumped them in. It would be prettier if you laid them out, though!

Next time you want a fun breakfast or dessert without too much fuss, give this a try!

Einkorn Galette (or Grain Free)

Crust: (Can be made in food processor as well)

2 Cups All- Purpose Einkorn Flour

3 Tablespoons Coconut Sugar

Pinch of Salt

8 Tablespoons Butter, cold and cut into small cubes

¼ Cup Ice Water

By Hand:

  1. Combine all dry ingredients in a medium bowl.
  2. Add butter, cut in with a pastry cutter until butter is pea sized. Don’t over combine.
  3. Add in water a Tablespoon at a time until the dough is just combined and sticks together when pinched.
  4. Gently press dough into a round, and wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.

Food Processor:

  1. Combine all dry ingredients in the bowl of your food processor and pulse to combine
  2. Add butter, pulse to combine until the butter is pea sized and everything is a sandy texture.
  3. Add in water a table spoon at a time, pulsing after each addition, until the dough is just combined and sticks together when pinched.
  4. Gently press dough into a round, and wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.

Filling:

4-5 Medium sized apples (a tarter apple is generally better, granny smith etc)

2 Tablespoons Coconut Sugar

½ teaspoon nutmeg (fresh grated is best)

2 teaspoons cinnamon

¼ teaspoon of ground clove

Optional: 3-4 Tablespoons butter

1 Egg White

1-2 Tablespoons coconut sugar

  1. Preheat oven to 375.
  2. Slice the apples 1/8 inch thick.
  3. Toss the apples with all ingredients other than the butter, until well combined.
  4. Place the round of dough between 2 sheets of parchment paper.
  5. Roll out dough into a 12 inch circle. Carefully peel off the top layer of parchment paper.
  6. Either carefully arrange or just dump on the apples into the center of the round of dough. Leave about a 3 inch space on all sides of the filling.
  7. Carefully fold up the dough over the filling. If it breaks a little, that is ok, it is just adds to the rustic charm. Slide the parchment paper and dough onto a baking sheet.
  8. With a fork, briefly whip the egg white. Brush it onto the dough. Sprinkle on the coconut sugar.
  9. Optional: Dot on the additional butter on top of the filling.
  10. Bake for approx. 50 minutes until set and golden brown.
  11. It is best to allow the galette to cool before slicing and serving.
This is the size you want your butter.
This is about what your dough should look like. You don’t want to totally combine the butter into the flour.
Time to gently squish it into a round!
My slices vary just a tad!
You want all the slices well coated.

 

Parchment paper makes everything way easier and cleaner!

 

Gently fold up each section, it should look rustic!

 

See! Rustic Galette!

the finished galette

 

 

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Update on our Kids Food Allergies

I wanted to give y’all an update on our kids food allergies. One of the biggest reasons I want to do this is because of how it is going to effect the recipes that appear on here. As I mentioned, last time we knew for sure that one of our daughters had some nut allergies and was for sure allergic to rice and dairy. As I’ve been a fan of being more grain free anyway, I took that as a sign that we should just really focus on grain free recipes instead of gluten free.

Well… then the tummy trouble apocalypse came, for all 3 of our kids… My one daughter that we had tested most recently tested fine for almonds, just not some tree nuts. Well, apparently almonds might be on that list anyway. They do NOT do well with almond flour based products. So we are going to transition away from those as well.

There are of course many other options for grain free stuff, almond flour just works really well in my opinion. So in the future, you will see more einkorn based recipes as we know it works for our kiddos. I will be working on trying other recipes that look good and still are safe for our various kids food allergies.

An Inadvertent Review

Also, a minor review that was not supposed to be a review, Katie and I went to Romano’s Macaroni Grill for our anniversary. We wanted Italian food, and we wanted a higher quality than Olive Garden. Well, we ended up with a very mediocre experience, and very mediocre food for too much money.

They do have gluten free pasta, which is great. They do not have a gluten free or friendly actual menu, though. Not even just a sheet of paper someone threw together with the options. So the waiter had to remember what the options were. I did verify off of their allergen chart online after he walked away.

The food was fine, the actual pasta was fairly good, though poorly cooked as it was completely stuck together. For 2 entrees and salads plus tip, I was rather disappointed in what we got for $50.

Maybe you already go to Macaroni Grill and you love it and you can easily navigate the way they do GF items. If so, then great! If not, I wouldn’t bother.  Olive Garden does a much better job of having the proper options laid out and it’s for less money. Maybe you even have a local restaurant that will do a better job for you!

Make it a tasty day,

Chris