Adopt a Gluten Free Blogger created by Sea of Book of Yum continues to be one of my favorite monthly events. This month, I decided to adopt Amy of Simply Sugar & Gluten-Free – Amy has wonderful recipes and is such inspiration in how she fosters community amongst bloggers and readers. I love reading her blog because she is always connecting people to each other,whether through her weekly Slightly Indulgent event, her wonderful Gluten-Free Holiday series, or the causes she supports. Reading Amy’s blog really feels like chatting with a friend and all her other friends who comment.
Amy’s recipes are also all pretty fantastic. They are all free of gluten and sugar and she focuses on low-glycemic sweeteners, which is perfect for me. The picture above is her Black Bean Chili with Butternut Squash and Swiss Chard. It was smokey and satisfying and warming. Husband and I made this chili one of the first few nights it got really cold in Washington, DC a couple of weeks ago and it was just what we needed to warm us up. Below is Amy’s Apple & Carrot Breakfast Cake, which is adapted from the Vitamix cookbook.
In the post that includes the Apple & Carrot Breakfast Cake, Amy talks about how long she mulled the purchase of a Vitamix, and I could so totally relate to that. Incidentally, the cake you see above is the recipe as written on the blog, including eggs. I made two half batches of the cake – one with eggs for my husband, and one with flax seeds for me. The recipe was perfect when I used eggs, but a bit too moist when I substituted flax seeds, hemp milk and a extra baking soda in the vegan version. I also made it again using egg substitute, which I generally avoid in favor of flax or chia seeds – and the crumb and loft using egg substitute (and warm almond milk instead of water) rivaled the original recipe. I do think this cake needs the structure that eggs give it, and egg substitute provides a bit more structure than flax or chia. I keep making this cake as half batches using a loaf pan, and I really like the results, plus it is a perfect small quantity of cake. It has also worked well using this brown rice flour and egg substitute – I ran out of sorghum and do not plan to buy it again (I am trying to shift more to grain-free or use gluten-free flours that have lower cross-contamination) so I intend to keep playing with this recipe concept – I think next time I will try quinoa flour or flakes along with teff flour. This recipe is absolutely a keeper and I love Amy’s adaptation of it.
Finally, Amy’s weight loss story is so inspiring. I can really relate to her point that cutting out white sugars and flour helped her combat food cravings. When I cut out gluten, my joint pain went away right away (soon followed by headaches, congestion and hearburn), but I also noticed that my food cravings improved dramatically and fairly quickly. At that point, I had already cut out all refined sugars for a while, and while my food cravings had improved, going completely gluten-free really made a difference from that standpoint.
I really encourage you to check out Amy’s blog and, come January, her new book with the same theme. I for one cannot wait!
General Disclosures & Disclaimers