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
Today in #GlutenFreeBaking - it's my roommate's birthday! That means CAKE.
Her choice is a vanilla bean cheesecake. Instead of a graham cracker crust, I start with a base that's a combination between pate sucrée and almond shortbread. It has a tender crumb and hints of cardamom and lemon.
After that is the filling. My recipe uses NYC style ingredients but Japanese souffle-style cheesecake techniques. The result is a rich but airy - not dense - cheesecake.
115g (1 stick) butter
115g brown sugar
230g almond flour
15g sweet rice flour
1 tsp lemon juice
1/8 tsp lemon zest (optional)
1/8 tsp ground cardamom
1/8 tsp salt (1/4 tsp if using unsalted butter)
Cream butter and sugar together until smooth. Add flours, juice, zest, spice and salt. Mix until well combined into one solid ball. Spread into pan and bake at 350F for 20 minutes.