A friend recently asked me the benefit of cooking based on recipes found on blogs rather than cookbooks – don’t get me wrong, I still use plenty of cookbooks, but I like the connection of cooking from blogger recipes. And, if you find bloggers with similar palates to yours, it is like having a customized cookbook.
Katie of Nourishing Flourishing is one of those bloggers – I want to make every single recipe she posts. Beyond having a similar palate, she also cooks and bakes gluten-free, often grain-free, always vegetarian, usually vegan, with limited sugars, and always natural ones at that, and limits refined starches in her recipes. And, Katie is not afraid the way I am. I thought several times this year about trying to make almond flour recipes using a flax egg, but I always put it off. I think about biscotti with almond flour but put it off. I muse about a pizza base merging the chickpea flour concept of socca pizza with some almond flour.
Katie is so on the same wavelength and actually makes all these ideas (see for example this gorgeous savory tart with caramelized onions and roasted cherry tomatoes). This adoption was all about me benefitting from Katie’s wisdom with baking vegan recipes using blanched almond flour. I picked three recipes: Dark Chocolate Chip Almond Biscotti, Double Dark Chocolate Doughballs and Dark Chocolate Chip Doughballs. You can see them above on the picture. They were so so good. I used 100% unsweetened dark chocolate (from Scharffen Berger) instead of semi-sweet chocolate, but otherwise followed the recipes exactly as written.
I was trying to figure out if it was cheating on the concept of Adopt a Gluten-Free Blogger (created and hosted by Sea of Book of Yum) that I had actually had both kinds of doughballs before, made by Katie herself. I was lucky to meet Katie at HLS in August where, in addition to being her fabulous self, she also brought three batches of doughballs. One thing I love about Katie’s blog is that she is both funny and very very wise, usually within the same sentence.
There are oodles more of Katie’s recipes I want to make (like these tea squares, and these zucchini fries, and these petite vanilla scones) – and her blog has also inspired me to pull out my almond flour and bake one of my ideas more often. Now that I have conquered almond flour vegan biscotti in one form, I see more recipes soon. Thank you Katie.
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