My oat cakes came out delicious. I had one with butter and marionberry jam for breakfast.
I based my recipe on this one, but made some modifications.
1 cup coarsely ground gluten free rolled oats
1 cup gluten free oat flour
1/4 cup vegan butter at room temperature (I used Flora, my new favorite. You could also use regular butter. I used salted, but you can use unsalted and increase the salt to 1/2 teaspoon.)
2 tablespoons honey
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup hot water
Preheat oven to 325 degrees Fahrenheit.
I dumped everything except the hot water into my mixing bowl and stirred on low. Then I slowly added the hot water about 1 tablespoon at a time to bind the dough. Once it held together and pulled away from the sides of the bowl, I stopped. If you accidentally add too much hot water and your dough is too wet, just add more oat flour until the consistency is right. The dough should be firm and not sticky.
Roll out the dough to 1/4 inch thickness on parchment paper and cut using a round 2 1/2 inch cookie cutter. Once the oven is preheated, bake the oatcakes on a cookie sheet with parchment paper for 25-30 minutes, until browning at the edges. Transfer to a cooling rack until cool. (My dough didn’t actually need the parchment paper for rolling or baking, so you could try it without.)
Yesterday, I pick up rutabagas and russets for Bob to make neeps and tatties. My switchel is brewing in the frig, and it tastes pretty good! I’ll post again later to share pics of the feast.
This year I made my first Christmas pudding. It wasn’t a total disaster, but it wasn’t a triumph, either. I followed this recipe with some modifications.
I substituted sunflower seeds for walnuts, and apple cider for brandy. Dried fruit mix included dates, figs, currants, raisins, apricots, and sour cherries.
I steamed it in a glass bowl inside a canning pot. It set up okay, but was soggy. I made some crème anglaise with oat milk, which split and was very runny indeed. Tasted okay, though.
In other dodgy baking news, I purchased some divinity for myself as I love it during the holidays but don’t want the trouble of making it. It’s hard to find divinity without tree nuts (pecans, usually, or sometimes walnuts). I found some peppermint divinity on Etsy, and it’s delicious but super sweet, so I decided to roll it to make my own logs with crushed candy canes, bittersweet chocolate chips, and sunflower seeds.
Next year I’ll purchase some plain divinity and roll it in sunflower seeds. I don’t know why I didn’t think of that before.
Christmas dinner is tacos and Mexican Hot Chocolate Pie, which Bob made so it will be delicious.
Merry Christmas! Wishing you and your loved ones a safe and gentle holiday season.
Cinna Knits suggested I make tomato cobbler with my plethora of tomatoes from the garden. Tomato Cobbler?! What’s that?! I had to try it. I’ve never made a savory cobbler before.
I basically followed this recipe. However, I tweaked it a lot. So here are my instructions for a vegan and gluten free version.
Heat about 1 tablespoon of olive oil over medium heat in a cast iron skillet. Peel and thinly slice 1 and 1/2 yellow onions. (Because that’s all the onions I had.) Add about 1 teaspoon of salt. Sauté until transparent, or go ahead and carmelize them, which is what I did.
While the onions are carmelizing, peel and mince two large cloves of garlic. Rinse and de-stem about 3 cups of cherry tomatoes. I used Igleheart Yellow Cherry from my garden. I also had a couple of larger Cherokee Purple that needed eaten, so I cored and cut them into quarters. Four cups of tomatoes? At this time I also pulled two bunches of basil leaves off the stem and cut them into large pieces.
Once the onions are carmelized, add the minced garlic and sauté together for a minute or two. Add 3-4 tablespoons (what I refer to as “a splash”) of balsamic vinegar and stir until the liquid has mostly evaporated. Add 2 tablespoons of flour. (I used a gluten free blend from Nuts.com, similar to Bob’s Red Mill.) Stir until the flour forms a paste. Or, if you are like me, you won’t have enough liquid for that. I didn’t want to add more balsamic so I added a little water.
Add the tomatoes and basil leaves, 1 teaspoon of salt, and remove from heat. Stir well. Set aside. At this point I covered it to get a little more liquid so it was easier to combine.
I had already de-petaled a few calendula flowers, de-leaved a few fresh thyme sprigs, and cut fresh sage leaves into slivers for my biscuit dough. I love cooking from my garden!
To make the biscuits blend together 1 1/2 cups gluten-free flour, 3/4 cups corn grits, 1/4 cup nutritional yeast (instead of cheese), 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt. Work in 4 tablespoons of Earth Balance vegan butter and the calendula, thyme, and sage. Once that was crumbly, Add about 1 cup oat milk with 1 teaspoon apple cider vinegar, instead of buttermilk. I had to mess with the dry ingredients to get the dough consistency right. If you make biscuits a lot, you get it. (Or you can follow the recipe linked above.)
Once the dough was ready, and I had given the tomato mixture another turn, I scooped up the biscuit dough and dropped it onto the cobbler, still in the cast iron skillet. I ended up with six biscuit blobs.
Bake in a 375 degree Fahrenheit oven for 45 minutes, or until the topping is golden and the tomato mixture is bubbly. We’re having this tonight with burgers.
I have to say, it’s pretty tasty. It will be great with a bison patty.
Sorry if this is vague. This is how I cook, like my Grandma. “By guess, and by gosh… By guess I made it, and by gosh you’d better eat it!”
In other news, I have been sick twice in two weeks! This time it’s an upper respiratory infection. I was down and out for 48 hours. I’m feeling better today, but I’m trying to take it easy as I’m still fatigued. I do hope to get to some knitting this weekend. Sewing may be too strenuous.
Beat the eggs, add sugar, vanilla, and butter. Mix in zucchini. Add in dry ingredients and mix well. Turn into two greased loaf pans, divided equally. Bake at 375 degrees Fahrenheit for 45 – 60 minutes, until done. Insert a toothpick or knife into the center. When it comes out clean, the bread is done.
I used one metal loaf pan on the bottom rack and one glass loaf pan on the upper rack. The metal pan was done in 45 minutes and the glass pan took 60 minutes. I wish I had added pepitas to this. It’s really delicious, though.
I reached out to the gallery owner to share my work so far, and make sure the show was still on in September. And it is! So yesterday I looked through my photos for inspiration. I think I will spend some time sketching today. I have four pieces completed, although the fourth is in the still-hemming-and-hawing-and-stitching phase.
I’ve been working on my Water shawl since I finished Turtledove. I’m almost to the short row panes.
I also need to cast on the Getting Warmer cowl (Rav link) for the silent auction winner for our fundraiser at work This will be a nice mindless knit for when Water is too challenging for my evening brain.
This is the raglan dress I’m making in the plaid flannel, although I think I will make the sleeves elbow length and a little more fitted than these.
Here’s the short sleeved version which I will make in a blue cotton shirting. They have a tutorial on their website if you would like more information about this dress. Today my plan is to piece the pattern together.
Bonus content: I am trying my hand at making vanilla extract. At work we are developing a partnership with a Fair Trade vanilla bean farm. Extract is super easy to make. I split the beans and dropped them in vodka. They have only been in there 2 days and it already smells amazing!
Yes, there’s a knitting pattern for mince pies. I’m filing this one away for later. (Ravelry link)
This is the second year Bob and I have made homemade mince pies. I make the filling and he makes the crust. This year I’d forgotten how I made the mincemeat last year. I recreated it, but even better! I’m posting the recipe for next year when I forget again.
This is only the recipe for the filling since Bob’s gluten-free pie crust recipe is top secret.
For the mincemeat:
2 Granny Smith apples, chopped 1 cup dried, sour cherries 1 cup dried cranberries 1 cup dried sultanas 3/4 cup dried currants 3/4 cup dried figs, chopped 1/3 cup crystallized ginger, chopped fine 1/4 cup orange rind, chopped fine 1 cup raw sunflower seeds, hulled 1 cup raw pepitas
Mix the above ingredients in a large bowl. Add and fold in:
3/4 cup sugar 1 1/2 tablespoons Bob’s pumpkin pie spice (Ceylon cinnamon, nutmeg, clove, ginger, cardamom, and allspice) 1 teaspoon salt
1 tablespoon lemon juice 1 1/2 cups apple cider
Mix until ingredients are evenly distributed.
In a separate bowl, grate 4 tablespoons cold unsalted butter. Add 4 tablespoons of gluten free flour. Mix with hands or pastry cutter until crumbly.
Add the butter and flour mixture to the mincemeat mixture. Stir well.
Turn into a buttered casserole dish and cover with foil. Bake in a 250 degree Fahrenheit oven for 90 minutes.
Cool mixture. When ready, fill pie shells. Top with lattice or cut outs.
Bake at 375 degrees Fahrenheit for 20-25 minutes for small pies, 40-45 minutes for a big one.
We filled enough pies for one of Bob’s gluten-free double pie crust recipe, and still had enough mincemeat to fill a one quart jar.
I haven’t been knitting much lately due to work. But last night I did bake some cookies for Holidayville, our neighborhood’s Christmas shopping event. Shortbread is my favorite cookie, and rosemary is my favorite fresh herb, and I’m pretty sure I’ve had herb infused shortbread before. It sounded delicious, anyway.
First I cut and chopped fresh rosemary from my plant and made a compound butter with some Irish butter. I specifically chose non-US butter because I recently heard on The Splendid Table that European butter has a higher fat content by law. I thought, that’s gotta be a good thing for cookies, right?
After the butter had been infused for about 48 hours in the frig, I followed this recipe using my rosemary butter. However, I used Trader Joe’s gluten free flour mix, and I have learned that flour mixes are the kiss of death for gluten free cookies. But I didn’t have time to go to the natural food store and get all the right flours, and I did have xantham gum to add.
These cookies came out okay, but they were crumbly until fully cool, so I had to be careful transferring them to the cooling racks. The Irish butter makes them so rich you only really want one. If I were to make them again, I would use plain old unsalted American butter and go shopping for the individual flours like I should have done in the first place.
After Holidayville today, I plan to come home, plant myself on the sofa, watch goofy Christmas movies and knit until I pass out. I think tonight I’ll watch Christmas with the Kranks, one of my goofiest favorites. Bob will probably let me have my way, even though he doesn’t enjoy the dumb Christmas movies like I do.
Maybe next Saturday we’ll invite the kids over for Rare Exports, our most favoritest Christmas movie ever. We also enjoyed Krampus, and I think that should be queued this holiday season as well, even though it isn’t as well done as Rare Exports.
Do you have a favorite holiday movie? Is it silly and fun? Or serious and sacred? Or a horror, like ours?