Honestly, our two-day stopover in Patmos was a lucky coincidence that came about through a name mix-up 😂 patmos, piraeus... 🧏♀️ I don't know... thanks to my legastenic brain and the stressy situation at the ferry ticket office 🤷♀️
The ferry crossing was already amazing 🤩, but when we arrived in Patmos and were warmly welcomed at the vegan restaurant 'Pernera' with our loaded bicycles, we were very happy about this confusion 🥰 !
Sidenote: The neighboring shop initially wanted to send us away and said we should park our bikes in the parking lot at the harbor... yea of course... not!
In the beautiful 'Pernera', we enjoyed a vegan and gluten-free menu, prepared with love from organic and local ingredients 🫠. And besides the delicious food, our souls were nourished by the inspiring and motivating conversations we had with the people there 🫶
The search for a campground in the picturesque small bays was a bit challenging. Either the beach was too narrow for a tent or private. Fortunately, it was still off-season, and we were able to set up our inner tent in the bay 'Kampos Beach' next to the beach bar, as the beach taverns and sunbed rentals were not yet active.
Die genaue Beschreibung der #Köstlichkeiten findet Ihr in der jeweiligen Bildbeschreibung.
Heute ist es endlich mal wärmer als die vergangenen Tage und auch nicht ganz so windig - eine gute Gelegenheit also für einen #Ausflug im schönen #Cuxland, z. B. mit dem #Fahrrad, zu Fuß, mit dem #Motorrad oder mit dem #Pferd (Wiese zum grasen direkt an der #Café-Terrasse)! 🥰
What a view, and what an amazing campspot 😍 So lucky we found this place around 25km after the city Silifke, beside an abandoned quarry... There we slept sooo good 😴
We had no reason to hurry, so we enjoyed the whole Morning only with the sound of nature 🥰
Marc took the opportunity to bake glutenfree flatbread for a nice brunch 😋 #turkey#freecamping#glutenfree#glutenfreebaking#cycling#bikepacking#travellifestyle#travelphotography
Last night I experimented with some greek-style flatbreads and then dinner was some coriander & cumin roasted chicken with garlic yogurt sauce.
Flatbreads were made with millet & hulled buckwheat flours, sweet rice flour, psyllium husk powder and ground white chia seeds. I still need to tweak the amounts, texture was slightest bit off, so less psyllium next time. #GlutenFreeBaking#GlutenFree
How have I never heard of this??? It's gluten free!
Masa Tiganitas is Sephardi Matzah Brei, But Much Better
Baklava meets matzah brei in this delicious Greek dish for Passover.
By Rachel Ringler | April 14, 2020
"...In Sternberg’s version, matzah squares are soaked in milk, dipped in a combination of egg and yogurt and then fried in oil. As opposed to matzah brei, or bumelos de masa, the matzah in Sternberg’s recipe is not crushed. They are left whole, dunked, fried and then sweetened with a drizzle of honey or arrope (a syrup made of grapes), and topped with a sprinkling of walnuts. Think fried matzah meets baklava. I am in love.
Recipe reprinted with permission from “The Sephardic Kitchen” by Rabbi Robert Sternberg..."
Today's big project was making myself a crepe cake for my birthday. But not just any crepe cake--a gluten free crepe cake with ube crème pâtissière and butterfly pea flower whipped cream.
I have the first stage done, the crepes are stacked with the crème pâtissière (which is delicious) and chilling overnight. Tomorrow I'll finish up with the whipped cream.
Welp. Without thinking, I slurped the last beer off the edge of the can that I'd poured for my husband. Normal wheat and/or barley beer. I washed my mouth out with water and gargled several times, but I'm pretty sure that I swallowed the beer.
RIP digestive system.
Worst of all, it tasted really good! 😭😭😭
(That was about two hours ago. No nausea or gut pain yet, but I am hearing gurgling.)
So last night I made my first great gluten-free bread and I’m shocked it’s such a “real bread” experience. Soft, airy, spongy, toasts well.
The recipe is from a Facebook group, and is brown rice, sorghum, tapioca, potato, and cornstarch. My allergies mean I doubled the potato starch and nixed the corn — so, potato is the dominant ingredient here.
I made my first sandwich and got emotional about it because I wasn’t sure I’d ever love sandwiches again. But… yay. 🤗🥹#food#glutenfree
Carrying on with my (medically necessary) journeys in #celiac friendly dishes, this spicy chicken and apple salad turned out more balanced than its parts would lead you to believe. I have attached both recipes you need to make it. Requires some prep, but is overall easy. Partner found it too sour but she's very sensitive any acid in food.
Recipe is from Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood https://a.co/d/f0LETOe
This one was a bit out of carrot-ter for me (eh? eh? Be here all week). I don't generally like soup, though I struggle to see this as a soup. It's more a stew to me but the world recoils from me defining this as such, so I shall relent to the tyranny of the majority. I served it with Bob's Red Mill GF Cornbread mix, which add some heft to a pretty light meal.
This is not healthy. I should say that upfront. But it's not the worst. It's deep fried chicken thighs bathed in honey & garlic on rice with roasted broccoli, AKA good.
It is deep fried. I know that scares some. Deep frying has risks, but good practice (e.g., don't drop ice into it) & a fire extinguisher (which your kitchen should have anyways--though barring that a large box of baking soda at hand) will keep you safe.
Mujadara is a dish I loved long before the #celiac diagnosis. The key here is you must caramelize those onions.
Listen, looks directly in your eyes don't be a coward--don't just brown those bitches, CARAMELIZE them. You're nodding, but do you have the moral fortitude to stir onions for 45 minutes? Or will fear lead you away from flavour?
The recipe says 20 minutes and it's wrong. Commit.
I question raw kale in a salad. I like kale--like most bitter greens--but it's tough as shoe leather when raw. This recipe has you "massage the kale", which is a line I never thought I'd read. It did help, though. Overall, the salad worked.
Also, because kale is a brick shithouse, it held up overnight in the fridge.
The sandwich is Duinkerken GF bread wrapped about sliced ham & good ole Kraft singles then grilled with butter.
It's not that I deny the subjectivity of taste, it's just I don't trust most folks have had good preparations of almost anything. Anyways, the fellow who put this recipe together (Lucas Sin) has a must watch video guiding you through tofu (link with the recipe). It's excellent. Don't skip a step and this will blow your mind. I'm partial to the silken tofu rendition, but both are good.
I had to make my own garlic and onion powder. Let me explain why.
The "shit that has gluten?" discovery of THIS week was ground spices. Most don't list wheat as a possibility, but I discovered via cinnamon that it was in even unlabeled spices.
The real trouble, besides shabby labeling, is the price on certified GF spices. Mother of god, they can be 400% or more in some cases. Anyways, I have a dehydrator. Ta da.
I bought a tamago pan for this. It was an overdue waste of my money, but I enjoy making it. If you've never seen it done, imagine making your bed in the morning but instead of sheets, it's raw eggs and then you fold your bed up.
Okay, it's not like that.
Anyways, it's on crispy rice, which are cold rice cubes fried in oil, like all health food.
The trouble I have with recipes like this is it's essentially five different preparations poured together on a plate without a lot of cohesion. It makes for a lot of dishes to clean given its middling result. Another name for this style of dish is "buddha bowls" (which feels probably problematic, right? That California orientalism vibe that most people find cringey?).
Nonetheless, it is good. If you didn't know about crispy chickpeas, you should at least try that.