Today has already been a busy day. I had to get a haircut, grocery shop, do some cleaning, do the laundry, make home made mac & cheese, make an improvised gluten-free "shortcake" by modifying the Pamelas Banana Bread recipe (making some guesses there), and prepping the strawberries.
I will end up doing all of the cooking and everything else, but I won't get to as much cleaning as I wanted.
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..."
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
For the second time in 15 years, I’ve gotten food poisoning and it’s triggered #gluten intolerance again. Last time it was over a year before I could bread again. This time if hurts more. Time will tell.
And thanks to search engines, TIL I’m not alone in this:
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
Nigella Lawson's Italian Pudding Cake is the most sublime thing for Yule dinner dessert. I made a gluten free version for my daughter with trepidation, not knowing if it would even be good. According to her (and she's tried EVERYTHING) it turned out perfect. So below is the original recipe from Nigella's site. The filling is always more than enough so I had plenty for a gluten free version. I made a President's Choice (from real canadian wholesale) yellow gluten free cake mix using sunflower oil instead of butter (because it was handy) I chopped up about 1/2 a cup of red glace cherries and added to the dry mix before mixing it up with the oil, eggs and water. I used a cake pan sized cast iron skillet oiled and with a bit of baking paper on the bottom. Bake for 40 min. at 325. I cut it horizontally in half to make 2 layers when it was cool. Instead of using a spring form pan for this one, I just assembled it on a plate with 2 layers with filling and pom seeds on both layers.
For the reg. cake I followed the instructions except I did not have pistachios so left them out. I used organic cane sugar instead of castor sugar, Port instead of the Tuaca and Marsala, and this year left out the chocolate chips because I think they are too crunchy. The pomegranate seeds are so perfect with this. All other ingredients and amounts are the same. It truly is worth trying if you want an easy splurge as this is even better made the day before and left in the fridge or in my case on the veranda in the cold. Try it for New Year's eve!