This English classic isn’t just good for a delicious afternoon tea, but is also a great breakfast dish as well as a very happy partner to matcha tea or turmeric latte. I personally love scones with a homemade compote or jam, topped with whipped coconut milk.
Carpe Diem. Seize the day, or rather “harvest the day”. We have to enjoy today, who knows what’ll happen tomorrow. And how better to start the day than eating a balanced, delicious breakfast. My recommendation? Fluffy turmeric pancakes with Greek yoghurt, passion fruit, strawberries and granola. All those different flavours and textures make this breakfast a true winner.
Have you heard of coeliac disease? No? Maybe gluten intolerance? Ah yes, one of those fashionable allergies everyone is talking about at the moment. People keep asking me “Do you really have this, has it been diagnosed by a doctor? You know you should watch out for such and such symptoms and then get tested”.
Dumplings are to Austria like Tapas to Spain and Tacos to Mexico. Unfortunately they are an indulgence I have to avoid for the most part, as it is virtually impossible to get gluten-free dumplings anywhere. Especially not at ski lodges in the Alps.
An Easter brunch that agrees with you? Yes! And it has nothing to do with a family get-together that could end up in a screaming argument – quite the contrary. We’re talking about a brunch with something for everyone, whether you’re with the vegan, lactose-free or gluten-free tribe.
In my last post, I talked a little bit about the Low Carb thing. This time, I’ll focus on the paleo or caveman diet. Around two weeks ago, I was at the Allergy & Free From expo in Berlin and came across the amazing Eat Performance booth, exclusively offering paleo products. As the paleo diet is grain-free, it is naturally gluten-free and mostly low carb, so ideal for my needs. I tasted a heavenly luscious banana-vanilla cake made with tapioca flour and was particularly fascinated by the large variety of flour alternatives and how creative cooking and baking can be.
When your Grandma doesn’t exactly live around the corner, which renders her Gugelhupf and milky coffee sadly beyond easy reach, what is there to do but roll up your sleeves and get baking. My own remote-granny dilemma gave rise to a gluten-free afternoon get-together with friends. Our aim: trying out a variety of gluten-free cakes and pastries.
What do I associate with Italy? Parmesan, buffalo mozzarella, really good olive oil, pasta, pizza and gelato – in a word: fantastic food. And of course spirited people, amazing holidays and great fashion. When Natalie of COOKING magazine came for a visit, I served my three favourite Italian dishes. As visits at the local Italian restaurant are usually a bit disappointing for me, since I’m not allowed to eat either pasta or pizza, I’ve collected my very own top gluten-free Italian recipes. They were mostly discovered on vacation but are a highlight all year round – like the Torta al Limone from Capri.
…or, as I like to say:„When life gives you lemons, make lemonade“. My personal pile of lemons is coeliac disease – my body can’t process gluten. The delicious lemonade I have turned this into is my blog plus all my other activities like food styling and photography…. This blog entry is dedicated to Julia, who adds some sugar to her life with her motto “Life will be sweet”, which is also the name of her blog. Julia suffers from a rare condition called Mola hydatidosa.
Again, one of those guilt-free cakes!? Of course this one contains natural fats and agave syrup as a sweetener, but it does completely do away with flour and conventional sugar – and one very peculiar ingredient makes it extra soft and juicy.
My ode to the beetroot: Some of you may have noticed that I am a huge beetroot aficionado. It’s not just the stunning red bulb that got me, but also the fact that beetroot is healthy as well as extremely versatile. You can use it in classic salads, turn it into veggie crisps, add it to risotto, make soup out of it, combine it with sheep’s cheese and honey, juice it and even use it as an ingredient for an absolutely excellent chocolate cake.
So I have a bit of a thing for the Scots. There’s Braveheart, Sean Connery (my favourite Bond), Nessie and, of course, Bruce, my host Dad in Australia. Then there’s tartan, kilts, Edinburgh and the entire wonderful, beautiful country full of lovely people and their very special language…
