The chilly temps over the weekend called for some serious comfort foods—ones that were experiments in continuing to learn how to use gluten free flours and to rely on herbs and spices for more flavor in place of richness from cheese or milk. Above is a savory pie that I made for Sunday dinner, along with broiled chicken, and it's made with layers of thinly sliced red skinned potatoes, two layers of a mixture of sauteed onions, garlic, mushrooms, arugula, thyme and rosemary, and a mixture of 4 eggs and plain almond milk. And salt and pepper of course! On top is a savory crumb topping with a gluten free flour mixture, almonds, thyme, salt, pepper and a bit of butter to hold it together. The flavor was really wonderful though I need to work on my ratio since I didn't have quite enough liquid to hold it all together. I'll share a real recipe when I nail it!
And here's a look at my stack of Gluten free blueberry pancakes, which I made from this fantastic recipe (I used vanilla in place of almond extract and added about a cup of frozen blueberries to the batter). I was so amazed that they tasted exactly like whole grain pancakes and that you really couldn't tell that they were gf. If anything, they are an excellent way to increase the diversity of grains that we all eat and to have a delicious excuse to experiment with alternative flours. It was so great to make one breakfast that Josh and I could enjoy together and that didn't cause me to worry about getting a throbbing headache after. Thanks so much for the great recipe Shauna!
P.S. Please know that I'm not bashing wheat or gluten—this is me still adjusting to the wonders of a headache-free life, which hasn't been my reality since before college over a decade ago. So you can see why I'm excited to be able to eat some of my favorite foods and feel good:)