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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 [...] I’ve been on a quest for a tasty gluten-free cinnamon bun for a while now, and come across recipes that achieve cinnamon bun flavour, but use a dough that is so wet that you have to bake them in muffin pans. When you are hankering for a cinnamon bun, you really want those layers of [...] The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes. This one was [...] It all began with a tweet from Karina over at the Karina’s Kitchen, who was getting frustrated trying to come up with a tasty brownie that didn’t rely on eggs. As she mentioned, who knew the brownie was so reliant on the egg! A quick whirl around the interwebz will reveal lots of brownie recipes, but [...] So here we sit in front of the fire, on the longest night of the year, Winter Solstice. It seemed only fitting that there should be a cocktail to celebrate the day (ok, we’re doing some pretty serious relaxing here Chez Real Food Made Easy!) I was initially inspired to use a good Canadian Whiskey, seeing [...] Why make cocktails, of course. I have had my newly finished bottle of falernum sitting in the fridge for a couple of days now, and decided I had better start putting it to good use! After a fair bit of research, I ended up using Kaiser Penguin’s recipe for falernum, and used Lamb’s 151 as the [...] 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’m not sure if its the weather, or what, but I’ve been craving buttertarts for the past few days. After a couple of days of trying to ignore it, I figured I would go ahead and make them — justifying it by making the crust with whole grain flour. I may have blogged before about 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 [...]  |
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