baby quilt is pieced

The baby quilt that I have been working on is pieced!  It actually did not turn out the way I laid it out but I think I actually like it better.  It does mean that I will need to start piecing more nine squares.  I find they are very meditative to sew and in a year I will have enough for a full size quilt.  Or other projects as I need them.

I have also been weaving a lot.  Lots of slow projects but that is what my life feels like it needs right now.  Grace.  Kindness. Peace.  Joy.  It is good.

failed experimentation

This morning I offered my Beloved an option of a sweet after dinner.  He chose blondies.  I have only every made blondies from a mix so this was new ground.  The other part was that they needed to be gluten free.  Oh, and by the way if they could be vegan as well that would be great because then all the food sensitivities would be met.  

I got out cookbooks.  Read recipes.  Decided that tofu was not even a consideration due to food allergies.  I got out butter and sugars, different flours, hempmilk, and flax seed.  Mixed and poured into a pan.  The batter tasted yummy.

 

As my Beloved said, this is liquid hot magma but yummy.  It never hardened up but there were a few crispies but mostly it was goo.  Yumminess in goo but goo.  It will eventually become a true blondie.  Bar form and everything.  But currently it is goo.  It would probably taste very good on vanilla ice cream but we only have sorbet in the house.

More experimentation needed.  I noticed I am going to need to restock the gluten free flours too.  No rest for the weary (laughter!)

not the swedish chef doughnuts

I introduced my Beloved to the Swedish Chef a while back.  He was never one of those kids who sat much.  Outside and playing was his choice so he never saw the Muppets.  He now quotes the doughnut skit often.  But he has decided to go gluten free again because it makes him feel better.  And I wanted a doughnut pan.  What does that mean?  Gluten free doughnuts!

I took the recipe for Old Fashioned doughnuts by Lara Ferroni in her book Doughnuts:  Simple and Delicious Recipes to Make at Home and made it gluten free and modified it to what I had in the kitchen.  It was very easy.

Gluten Free Old Fashioned Baked Doughnuts

1/4 cup arrowroot flour

1/4 cup millet

1/4 cup sorghum

1/4 cup almond flour

1/4 cup corn flour

1 tablespoon ground flax seed

1 teaspoon baking soda

pinch of salt

1/3 cup sugar

1/4 cup yogurt

1 egg

1 tablespoon butter or shortening

Preheat the oven to 350 degrees Fahrenheit.  Put all the dry ingredients in a bowl and whisk together well.  You want them to be very well mixed and light.  Add the egg, yogurt, and butter.  Mix until everything is combined.

I purchased the Wilton doughnut pans that have a very nice non-stick finish.  The mini pan I would probably grease but the regular size I did not have to.  I also over filled the pans so less full then you see above

Bake 6 to 10 minutes.  Let cool a bit before you remove them from the pan.  Glaze.

These are pretty fabulous.  Also, if you have problems getting them out of the tin, they would make lovely cake balls!  The Tall Short Person came through and kept munching.  She did not even realize they were gluten free!  How amazing is that?  She has come to be more adventurous in her old age but she is still fairly picky.  A lot of picky has to do with texture so these were really spot on.

One caution:  Do not eat them all in one sitting (smile)

quilt top

I finished 100 nine squares and I have been spending a lot of time with them.  I am putting a baby quilt together.  And my energy is not back yet so my attention span is small.  But it is coming along.  This and weaving.  I changed colors again on my weaving.  I am really finding this is a time of meditation and prayer for me right now.  I have always been one of those who easily identifies with the Desert Fathers and Mothers, monks, or the Zen Buddhists who talk about prayer while they work.  It brings peace.

gluten free whole grain biscuits

It has been on of those afternoons and evenings.  Puttering.  To the library I go for dvds and books.  At home it is tea and weaving and stitching.  Projects that are so big that they do not finish quickly.  I am working on the baby quilt and the rug.  A little every day settles me well.  Chop wood, carry water type of prayer and meditation.  

I did make a lovely breakfast the other day.  My Beloved is trying to be gluten free again but also prefers whole grains.  These biscuits remind me of whole wheat biscuits.

gluten free whole grain biscuits

1/4 cup teff flour

1/4 cup arrowroot flour

1/4 cup almond flour

1/4 cup millet flour

1 tablespoon ground flax

1 tablespoon boiling water

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 to 3/4 cup heavy cream

This will make four biscuits.

Preheat oven to 425 degrees Fahrenheit.  Line  a baking sheet with a silpat or parchment paper.  In a bowl mix the teff, arrowroot, almond, millet, baking soda, cream of tartar, and sugar.   Whisk well.  

Put the 1 tablespoon of ground flax and 1 tablespoon boiling water in a small bowl.  Mix together.  

To the flour mixture add the flax mixture and cream.  Less liquid makes a biscuit to cut, more liquid makes very good drop biscuits.  

Bake for 10 to 15 minutes or until there are golden edges.

I served these for breakfast with scrambled eggs from the farmer's market and white bean gravy.  

Pretty fantabulous.  Probably should have made it for dinner instead of tea and toast with cheese!