I’m leaving for the weekend and will doubtful have any culinary inventions to show for it but I couldn’t help posting the latest item that’s come up on my gluten-free radar.
Since, I’ve been steering clear of gluten, I’ve been following the blog Gluten-Free Girl and the Chef. If you haven’t read it, you should. It’s a beautifully written and photographed blog by a Seattle area woman, her chef husband and their adorable daughter. I read this blog as much for the pictures of home as I do for the delicious looking food. Shauna, the author, is also a great source of comic relief if you’re ever looking for it.
So this is why, when I saw her latest post about the arrival of their COOKBOOK together, I was a little more than excited. I’ve been spending the last few months elbow deep in design programs, so maybe I’m a nerd for layout, but it just looks so pretty. I can’t wait to have one of my very own…
I made these simple blackberry lemon crumb squares using blackberries from St. Mary’s Park in San Francisco and brought them to a work potluck. They are made using gluten-free oats (I used Bob’s Red Mill) and a creamy lemon-condensed milk mixture. I just sprinkled the blackberries on top of the layer of lemony mixture. I ended up really enjoying the sweet and tart combination. I couldn’t get a good picture of these to save my life but the taste was pretty delicious nonetheless.
Visit The Pioneer Woman for beautiful photos of the step-by-step process and for the recipe. She recommends chilling them in the fridge which I strongly second!