At some point over the next few months, I think I will realize apologising for the reduced frequency of posting here is pointless. Or, I will have figured out a better way of keeping the various elements of my life going like a well-oiled machine. Until then, I think we, you and I, simply have to resign ourselves to me spouting apologies and trying to bring you peace offerings. Thank you.
Since the quantity of my posting is certainly lacking, I hope to compensate with the quality; something that will keep you interested in me as a creative person, because this is afterall that outlet. Whether it is recipes with a twist, inspired ways of using regular ingredients, recipes that are focused on special diets but are awesome for everyone or something different in the way these are presented. That is my goal.
My love for styling and photography has still not abated one bit and I find that I have simply become more and more efficient about the thinking process involved. Where before I had more time to ruminate on the shot, and perhaps even take it multiple times, now I have at best two chances of getting my best shot! It has been an readjustment and a brilliant learning experience. It also has made be more trusting of my intuition and be more critical inside my head and of my work, constructively.
On the food front, I am still bound by my restrictions on wheat and sweets. Yet, I find that I have lesser bandwidth to cook as well as I did before and seem to eating out more. Longer days means a craving for both carbs and sugar and, honestly, it is a real struggle. Well, another one to master but I am trying my best when I do cook to be conscious and attempt to counteract the effects of my other excesses. Ah well! I know, wishful thinking. But, well, I have to to prevent a complete spiral down...!
What that means is that this space is increasingly likely to show off more recipes sans gluten and without processed sugar. That isn't so bad for you, is it?
Thank you! :)
Gluten Free Apple and Pear Loaf
This wonderfully light and moist Fall/Winter fruit loaf is one of those delights I have been making with simple alternate baking flours. Here I use my everyday staple mix of oat and almond flours for a nutty, robust and flavorful finish. Mixing cooked and grated fresh fruit makes for a moist cake that holds its flavor and suppleness for more days despite the use of naturally drier (compared to wheat) flours. The good thing about this recipe is that it does not need any binding agent other than egg and butter. So, no added gums or starches, which, for me is one of its elegant highlights.
1 cup oat flour
1 cup almond flour
2 eggs, separated
6 T butter, melted and cooled
1/4 cup almond milk, not too cold
2/3 cup sugar
1 poached or cooked pear, chopped
1 medium sized apple, grated
1 tsp baking soda
crushed nuts to top
Preheat the oven to 350F.
Sift together the flours and baking soda.
In another bowl, whisk together the yolks and sugar until light and fluffy. Add the almond milk and butter and create an emulsified mixture.
Add the dry mix to the wet in three equal parts. Set aside. Fold in the grated apple and poached pear evenly.
Whip the egg whites into stiff peaks for double or triple the original volume.
Gently fold in the whites into the batter and pour into a loaf pan. Sprinkle nuts on top.
Bake for 35 -40 minutes until golden on top and springy to touch.
Remove from pan and cool on rack until completely cooled down to room temperature.
Slice and serve.
