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Well I’ve had a couple of things I needed to do on the gluten-free baking front, one being to work on a new loaf to add to the mix, and a cinnamon raisin loaf seemed like just the thing. One of the other things on the list was to incorporate chia seeds into more of the [...] The experimenting with Timtana flour continues! I’m about half-way through the sample package I received and so far, I’m finding I like this flour a lot in yeast-raised bread products, with one major exception… this banana bread! But before we get into the recipe, here’s a couple of things you need to know about me: I loathe [...] A quick lentil soup that is hearty enough for dinner! While you can use plain brown lentils for this, do try and get the French Lentils (Lentils de Puy). They have a richer flavour, and have a slightly firmer texture than the brown ones. They look like beautiful little speckled stones in their [...] We had a good run of blood oranges available in the markets up here, and now its tapering off, and I found myself with 2 left in the fridge. What to do? Turn them into cocktails! Blood oranges taste so delicious, and have such a gorgeous colour, you don’t want to do too much to muck [...] We eat curry fairly frequently here, chez Real Food Made Easy — for a couple of reasons. It tastes pretty good, and we like pretty much all versions of it. So what do when you’re testing bread recipes, and you find yourself with a surfeit of bread? Why make bread pudding! Bread pudding is one of those easy things to whip up, and if you are familiar with Michael Ruhlman’s book Ratios, once you understand that bread pudding is basically custard with lots of stuff in [...] Trolling back through previous posts, I just realized that I had taken pics of these muffins and taunted you all with those pics on foodbuzz and twitter, but never actually posted the recipe. I’ve tinkered with it a bit in the meantime, and I think its time to share! One of the “magic” ingredients in these [...] The other day, I picked up some freshly ground red-fife flour from Cliff Leir at Fol Epi bakery. I’ve been using the Red Fife flour from SaltSpring Mills and been quite happy with it, BUT I found out that Cliff is using grain from the same organic farmer in Saskatchewan AND, its milled fresh the [...] I’ve been playing around with teff flour lately, and, given the weather, been craving spice cookies. It was only a matter of time before the two came together! One of my favourite cookies are molasses-spice cookies. Not too sweet, slightly chewier and puffier than gingersnaps, and rolled in sugar just before you bake them for a [...] Do you love those granola bars from the supermarket? Take a look at the ingredients list on the side of the box, and more than likely, theres a scary-huge list of ingredients. According to a NYTimes piece from the spring, a Kellog’s Nutri-grain bar contains ingredients from 9 different countries! Supply-chain management strikes healthy convenience [...]  |
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