A selection of January culinary pursuits
I have yet to make doughnuts in my new doughnut pan, but I DID use it to make bagels with fresh blueberries! No boiling or frying, just baking. This recipe is also unique in that it uses coconut flour, but NO EGGS! Most coconut flour recipes require 6 or more eggs, so this was really a find for egg-free living, and a delicious one at that! When sliced open, these bagels really had the appropriate consistency (yes, I remember, even though it’s been about a year). I would probably increase the ingredients by 1/2 a recipe next time as I made 6 bagels instead of 4 (as the recipe was designed to produce).
Another tasty yet creative recipe trial- scones! Made with avocado, at that. I used a combination of quinoa and amaranth flours in place of oat flour (oats just don’t sit well, even certified gluten-free) and almond milk. I put frozen blueberries on half the batch, but I would not recommend this- it made the scones soggy as they were cooling. I topped the other half with cinnamon and ground palm sugar. Great recipe!
Naturally, desserts come first!
I made a modified version of New Orleans shrimp, omitting tomatoes and broiling the veggies. I ate it in both rice paper wrappers and in sushi nori papers, and both worked quite well. Great seasoning combination! Oh and don’t forget to add avocado, lime juice and a dash of sambal oelek! Yes they look slimy, and they are an acquired taste, but rice paper wrappers are so fun and easy to use. I highly recommend setting them on parchment paper to dry- they will stick to a plate and to each other. And yes, I bastardized the New Orleans part by throwing in various Asian touches… fruitful fusion!