Jovial gluten free pasta is a game changer. It’s delicious…not “delicious for gluten free pasta” delicious. It is just delicious. I made some lemon & rosemary seasoning salt and combined with some olive oil to make a light sort of sauce. I have been making lots of seasoning salts with essential oils, herbs and spices. Very good, indeed.
It’s spring out and I’m really feeling it. Spring is about femininity and rebirth and I have never felt that so deeply as I do now. I decided to embrace it and go for it. To honor Spring I made these Madeleines. I found the recipe here. They are refined sugar free, gluten free and dairy free. Instead of lemon, I used a few drops of doTERRA Wild Orange essential oil.
I love pancakes. They are cozy and heartwarming. They smell of maple and vanilla. They taste like memories. I found the recipe for these here. They are grain free, refined sugar free and dairy free. I topped them with honey and pistachios. The bowl and plate are from Gjusta Goods.
P.S. I usually double or even triple the recipe and stick the leftover batter in the fridge so I can whip some up the next day.
I made these chocolate waffles for breakfast today. I prefer a hearty waffle, as opposed to the light and fluffy kind.…so these were perfect. I topped them with maple syrup and blueberries.
3/4 cup almond flour
1/3 cup tapioca flour
1/4 cup coconut flour
1/2 cup raw cacao powder
1/2 tsp baking soda
1/4 tsp salt
5 large eggs
1/3 cup cashew milk (or almond milk or coconut milk)
1 tbsp maple syrup (or honey)
1 tsp white wine vinegar
1 tsp vanilla extract
1/4 cup melted coconut oil
Combine the dry ingredients in a bowl and whisk. Combine the wet ingredients and whip together in separate bowl. Combine the wet and dry together and mix well. Pour onto a greased preheated waffle iron until done.