Enjoying Gluten-Free Life

Adopting Caitlin from Roost

I’ve been an admirer of Roost for some time, stopping by to see new recipes and always being in awe of her photographs. But I hadn’t tried her recipes and knew now was the time to change that. Adopt A Gluten-Free Blogger gives bloggers (and non-bloggers) the opportunity to “adopt” another blog by making a recipe or two and writing about it.

She and her husband started eating the Specific Carbohydrate Diet (SCD) to  help both of them with digestive issues but particularly because her husband had Crohn’s disease with “a significant amount of inflamation in his colon and large intestine” and they were looking for a more natural solution. Two years after beginning the diet, he was healed to the the point that he successfully stopped taking his prescrption drugs.

I chose to make Caitlin’s Harvest Cake because it’s filled with shredded zucchini, carrots and apple, all foods both my husband and I enjoy. She mentioned that it could be made as muffins so I did and made the recipe exactly as written (not easy for me), using coconut oil as the fat. I didn’t make the frosting but will have to and soon because it sounds delicious. The muffins – which turned out delicious – and a zucchini and fresh basil frittata gave us a tasty beginning last Saturday. I also found that the muffins were the exception to my hot out of the oven is best rule. When they were cool, the flavors melded and they were even better.

Caitlin is a freelance food stylist and photographer for national publications such as Cooking Light and Southern Living so I felt some a fair amount huge pressure when it came to photographing these muffins.