Enjoying Gluten-Free Life

Breakfast and a Snack 

Adopt A Gluten-Free Blogger is a fun little push to make a recipe or two from a blog, maybe something you’ve had on your must-try list. This month, Alta from Tasty Eats at Home is guest hosting while the originator of the event, Sea from Book of Yum, is in Japan working on her dissertation. Please note that this isn’t just for bloggers, anyone can make a recipe from a blog and join in.

Browsing through blogs, I came upon Relish SCD and liked what I saw. She’s on the Specific Carbohydrate Diet (SCD) but don’t let that scare you away if you’re eating a regular gluten-free diet. You’ll find naturally gluten-free recipes on an SCD site because the diet is grain-free and, if you’ve wanted to cut back on refined sugar, you’ll also find that honey and fruit are the only sweeteners. This blogger is on the diet to heal her Crohn’s Disease.

The bowl at the top of the page looks like it’s filled with Hot Cereal and it really tasted like it was. It’s actually a porridge made from almond flour, sprinkled with raisins with honey drizzled over it. It was easy to make and so tasty that I had it again today for breakfast. She said to add cooked raisins at the end but I just threw them in at the beginning and added a little more water to make up for what they would absorb. I also walked away with the mixture for a few minutes at a time – not stirring it constantly as she said to – and it was fine.

Now, I have to say that this next photo isn’t the prettiest one I’ve even taken. In her recipe for Crunchy Butternut Squash Chips, she says that those that look burned taste good. They are quite good. Even though she said to leave the skin on the butternut squash, I peeled mine. I know it’s edible but it weirded me out.

I brought out my seldom used mandolin and sliced the chips very thin. I learned that they have to be as thin as possible and have to at least have brown on them to be flavorful. My husband – who doesn’t love veggies as much as I do – thought they were acceptable. (Trust me, that’s high praise for a vegetable.) I think I’ll sprinkle on some herbs and spices next time to give them a kick.

If you explore Relish SCD, you’ll probably find what I did, that her recipes tend to be made from ingredients that are already in your kitchen. I had everything including the squash.

Journey on over there and check it out!