Adopting Naomi from Straight into Bed Cakefree and Dried
It’s always fun being part of Book of Yum’s Adopt A Gluten-Free Blogger, hosted this month by Alta at Tasty Eats at Home. Through the event, we all learn about new blogs and the recipes on them. (Check out the one I hosted a couple of months ago.)
I’d visited Naomi Devlin’s blog, Straight into Bed Cakefree and Dried before out of curiosity; she’s the founder of the blog carnival “Go ahead honey, it’s gluten free” and I waned to learn more about it.
She has a great assortment of grain-free recipes, many SCD for those who need that, but also quite a few standard gluten-free recipes. I chose to make her Pecan Apple Bread because it was filled with things I enjoy. One caveat: this isn’t overly sweet. Apple, coconut, pecans and almonds are the main ingredients with no added sugar, honey, etc. That’s ok with me.
The only problem in making the recipe, and it wasn’t really a problem, was converting the measurments and some of the ingredients from British into American. For this recipe, I also had to translate 50ml of oil into a more familiar measurement. I chose to use coconut oil so that became three tablespoons plus a rounded teaspoon.
You must have a scale to bake one of her recipes because many of the ingredients are in ounces. For the 2 ounces of creamed coconut, I finely ground unsweetened dried coconut in the food processor. I also made my own finely ground pecans. My pan was 8 inches square, not 9 but it worked fine. Oh, and the temperature of 160C became 320 Fahrenheit.
I’m looking forward to enjoying this bread. It isn’t light and fluffy, it’s dense so sliceable. It made enough that I’ll be able to slice it and put some in the freezer. I think it will be quite good toasted on a cool fall morning.