Tag Archives: GFCF

Chocolate Sandwiches

In the kitchen science book What Einstein Told His Chef 2, a chocolate sandwich is described as a cross between a grilled cheese sandwich and a pain au chocolat. Recently, my brother became fascinated with the concept, thanks to reading Roald Dahl and, subsequently, candy (if Charlie and the Chocolate Factory was not obvious, Mr. Dahl makes it clear in his first autobiography, Boy, that he loved candy as a child and well into adulthood).

Fun fact: one of the schools that Roald Dahl attended, an all-boys school, was practically next door to Cadbury’s. The chocolate company would regularly send free samples of their new chocolates for the boys to evaluate and provide feedback, attempting to sound like real connoisseurs with comments such as,  “Not subtle enough for the common palette.”

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Dad’s Favourite Chocolate Chip Cookies, Grain-Free

Back when I was in the middle of my chocolate chip cookie frenzy (more to do with the technical and scientific side of cookies than eating them; it’s calmed down at the moment), I made up a recipe for these chocolate chip cookies made with almonds and they were a winner, as well as immediately becoming my Dad’s favourite chocolate chip cookies.

Not only are they my Dad’s favourite out of all the chocolate chip cookies I’ve made so far but also the preferred over all the rest. If I’m making any chocolate chip cookies, I have to make at least one batch of these ones as well for him.

I had written down the recipe, a prototype of sorts (sometimes I just write recipes, measurements and all, in much the same way as I’ll write a poem or start a story and they surprisingly often work) and it only needed a few tweaks after I’d made it as written.

These chocolate chip cookies are a soft cookie with a crisp outer edge and moist and chewy inside, oozing with melted chocolate chips. The olive oil and coconut oil play off each other, resulting in an intriguing flavour that can only be described as being at once fruity and buttery. The vanilla extract balances the two oils.

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Guest Post: Rice Vermicelli with Tomato Sauce (GFCF)

I’ve written time and again about my brother and how he has played – and continues to play – an integral part of my blogging. If it wasn’t for him I’m sure I wouldn’t have started cooking and baking gluten-free and dairy-free, and much less thought of starting a food blog. So when he asked me if he could guest post here and share a recipe, the answer was of course!  Please give a warm welcome to my little brother who is sharing an easy, basic recipe for tomato sauce served with rice vermicelli.

He was inspired to make this after seeing a recipe for spaghetti with tomato sauce in The Silver Spoon for Children – a delightful cookbook, by the way, with charming illustrations – which, after looking at the recipe, seems to be a basic tomato sauce, if not a staple, in Italian cooking with olive oil and garlic, sometimes with the addition of fresh basil, since there is a similar recipe in another Italian cookbook, The Top One Hundred Pasta Sauces and our family’s been making this sauce for years.

After some debate on how to put together this post, we decided upon a comic strip format and to present it in a slideshow. We both hope you enjoy it.

Here are some strips from the slideshow for a little peek if you’re reading this in your email or RSS feed. Click after the jump to see the slideshow and recipe.

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