I can’t believe I’ve never adopted Wendy of Celiacs in the House. Wendy is such a wonderful Celiac advocate and a perfect example of the power of a passionate advocate! I was fortunate to get to know her a bit during her 30 days to 50 challenge, and I’m enjoying her new projects, in the form of her In My Gluten Free Kitchen series (hop on over!) and ongoing resources on eating safely in college.
Then why oh why haven’t I adopted her sooner? It’s hard to find recipes that fit the quirks of my dietary restrictions. But oh my, I found a winner. I absolutely adore her Ginger Pear Compote. It’s just like apple pie filling, just pear, and somehow better. Loved the ginger, but I think I’d make it without, too. I loved it warm, but found that it was even better cold. My MIL has a pear tree. When we see her I end up with pear overload. Now I have something to use up all those goodies!
It’s funny, the more years I’m gluten-free, the more I appreciate the simple recipes and flavor combinations. I’ve actually come to prefer them and somehow they taste better to me.
I’ve also got her Almost Raw Cranberry Chocolate Chip balls bookmarked for future kitchen experimentation.
Adopt a Gluten-Free Blogger is hosted by Sea of Book of Yum, and I’m sure she’ll be posting a round up soon!
Stumble It!
Glad you liked that compote. It was a hit at our house which surprised me. I don’t usually make things like that, but I had those ripe pears to use up. Those raw almond flour based cookie balls are a super way to use up odds and ends from the baking cupboard like dried fruit, nuts and chocolate chips too.
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THE ALLERGY-FREE COOK BAKES CAKES & COOKIES! A follow-up and complement to The Allergy-Free Cook Bakes Bread, this book is designed for anyone who needs to avoid gluten, dairy products, and other common food allergens but doesn’t want to feel deprived. Now those with food sensitivities can fearlessly indulge in rich cakes, moist cupcakes, tender cookies, gooey bars, and crunchy biscotti. These sweet treats are perfect for everyday snacks, fun celebrations, morning brunch, and everything in between. Laurie explains how to interpret food labels, prevent cross-contamination, and make ingredient substitutions, and provides detailed information on gluten-free flours and other essential ingredients for an allergy-free kitchen. All recipes indicate whether they’re free of dairy, eggs, gluten, nightshades, soy, wheat, legumes, nuts, peanuts, seeds, or yeast. Especially helpful for people with celiac disease, families living with autism or ADHD, and anyone who wants to avoid animal-based foods, The Allergy-Free Cook Bakes Cakes and Cookies, provides guidance and recipes for those who want to eat safely, compassionately, and nutritiously, without sacrificing a single morsel of delicious flavor. Let me know if you want to see the digital sampler. Maryellen@bookpubco.com