Here in Hawaii, where 90% of store bought breads come from the local bakery Love’s which always uses forms of lactic acid in their breads, I get super excited when I find a new bread in the store that I can actually eat, especially since Rudy’s Organic (my go to bread) is only available at stores 30 minutes away.
One of my favorite food memories from my childhood is fyrstekake: a tart, of sorts, filled with heavenly marzipan.
I hosted a brunch this weekend and wanted to make something that was aesthetically pleasing and very yummy. I found the idea for these apple roses on Pinterest, though I did a bit of changing to dedairyfy them and because I forgot to actually pin the recipe.
I absolutely LOVE making and eating challah bread! The thin cust is slightly crunchy with a wonderfully dense yet easy to eat crumb. Most of the liquid in the bread comes from eggs, making the bread itself filled with protein and very filling. And what a stunner! A six part braid is glazed with egg and sprinkled with seeds for added texture, look, and crunch. The bread comes out nicely golden, so I like using black sesame seeds and poppy seeds on top for contrast.
Many store bought tortillas contain lactic acid, which gives me a major belly ache, so one day I decided to make my own from scratch. And they are wonderful!
Smoky rosemary shortbread topped with whipped coconut cream and strawberries tossed in honey and an unsuspected spice.
Talk about decadence! Silken chocolate coffee mousse layered with creamy coconut caramel and topped with lofty cream. Heavenly! And who needs dairy? This dessert rivals any restaurant offering; it just so happens that it’s dairy free and gluten free.
Based on the recommendation by Yotam Ottolenghi in his book “Plenty More” I bought a pomelo.The pomelo is like a grapefruit on steroids, an exaggerated version with seriously thick pith under the skin and very chewy membrane best cut out.