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My second batch of wheat-free baking proved even more delicious than the first.
These are the Honey Cornmeal Cake and the Apricot Thumbprints, from the Flying Apron's Gluten-Free & Vegan Baking Book.
The first baking book I have ever really Loved. Lovely, simple recipes. Lovely size - smallish - to work with in the midst of a worktop-full of ingredients and utensils.
The cake was going to be 50 mins in the oven, and I felt like doing some more mixing "just quick".
As it turned out... the cake was out of the oven again, before my Apricot Thumbprints went in. I was learning as I went, it all took a liitle longer than jussquick; making organic puree and indentations and whatnot, and it got to that full-blown crazy kitchen thing for a while there... But I pulled it round, and ended up with all these fabulous new things to eat. The tastes and textures turned out so well.
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I'm fascinated by this practical nutritional alchemy. It never made sense to me previously, to put so much effort into baking when I could buy fine wheatytreats so easily. Now that the no-wheat-zone is in effect, it makes perfect sense. A whole new playground of making to explore. And eat. And not be bloated by.
I think they look so Beauty-full when they emerge into this early evening kitchen light too. Which is why I took their portraits, before sinking my teeth in... So so yummy.
The raisin circle (not in the recipe) is made from well-tasty Cherry-Infused Raisins. Just sose ykno.
xxx
