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.
Thank you for visiting. I've spent many, many hours reading blogs and books about the gluten-free life. I love research. Really love it. I'm a writer so this is part of what makes me tick. But I know not everyone likes it. My goal is to bring this wealth of useful information to you here through interviews with prominent people from the gluten-free community. I hope that each time you visit, you’ll walk away with a little something new, something that helps you enjoy your gluten-free life even more.
Nice adoption, Shannon! This sounds like a recipe of Naomi’s that I would have picked, too.
The hardest part of adopting can be choosing the recipes. Sometimes I’d like to make a bunch, but we’re only two people so I have to be reasonable. LOL
Shirley
So true. I went through her recipes and favorited all of the contenders. Then had to choose.
Great adoption! I’m familiar with Naomi’s blog, but I need to become more familiar with her recipes! This bread sounds like just my kind of thing.
Thanks for participating this month!
It’s always fun to be part of Adopt A Gluten-Free Blogger. Thanks for hosting.
Looks good! One question… what is SCD?
The Specific Carbohydrate Diet. I wrote about it not too long ago – the diet that took out all grains but allowed peanut butter. You commented that you liked that part
http://enjoyingglutenfreelife.com/specific-carbohydrate-diet-an-overview/
[...] starters, Shannon of Enjoying Gluten-Free Life adopted Naomi of Straight Into Bed Cakefree and Dried. Shannon opted to make Naomi’s Pecan [...]
I’ve been out of the loop for a bit, so just found that you adopted me! Great points about converting recipes to US cups and spoons. We’re moving over to metric here more and more, so now most of my recipes are written in grams and milliliters. I find it much easier in the long run as I now have scales that measure everything, liquid and solid ounces and grams at the touch of a button – but I also have my set of cups and spoons so that I can cook any recipe I like the look of. Sometimes modernity is great! A good reminder to give temperature conversions though.
I hope you enjoy your pecan toast? x x x
Yes. It’s nice to have toast with jam and I love pecans when they’re toasted