I am adopting Carrie of Ginger Lemon Girl. Carrie and I met this summer at the International Food Bloggers Conference and have kept in touch since. I appreciate her gentle spirit, her sense of humor and have loved cruising her site for inspiration in the kitchen.
Ginger Lemon Girl's Vegan Gluten Free Crusty Bread
Let's start with the bread! A few weeks back Carrie and I were all a buzz on Facebook about making vegan, gluten-free bread. That week I had a big bread baking flop and realized as many before me, that gluten-free bread baking can be challenging. Take away eggs and the challenge doubles, triples, quadruples! After lamenting over the failure in my blog, I got an email from Carrie that said she had a victory that very day; a vegan, gluten-free bread recipe that "worked!" Of course I was totally intrigued and as soon as she posted the recipe I took it for a test drive. I will second Carrie's "it worked!". It WORKED! I hope these pictures prove that anyone (even yours truly) can do it. The entire family thought it was the tastiest gluten-free, egg-free bread we'd ever had. My hat is off to Carrie and her Vegan Gluten Free Crusty Bread recipe.
Note: To make this the perfect oil and vinegar dipping bread I might add a tad more salt (hopefully this doesn't affect the "chemistry" of the dough).
Ginger Lemon Girl's Pecan Pumpkin Pie Bars
This weekend I recruited my sister, husband and two toddler sons to help me work some hours on the farm—part of our "CSA working share." The job for the group was picking pie pumpkins and needless to say, pumpkins were on my mind all day. When we got home I fired up the slow cooker and used the Crockpot squash cooking method Amy Green shares on her site Simply Gluten & Sugar Free. In four hours I had cooked pumpkin which I then pureed in the blender. Then it was on to making Carrie's Pecan Pumpkin Pie Bars. One thing I really love about these bars is the crumb crust. I've been feeling the pressure to find the ultimate gluten-free piecrust recipe for the upcoming holidays. But you know what? This press-in crust is so stellar and easy that I will be using it again.
I followed Carrie's recipe as closely as possible, the only modifications I made were 1) I used coconut oil where oil or buttery spread was called for. 2) The only granulated forms of sugar I have in my kitchen are evaporated cane juice and coconut sugar, so I chose to go with the evaporated cane juice wherever the recipe called for "sugar". 3) I added 1/4 teaspoon sea salt to the crust mixture since there's no salt in coconut oil like you find in buttery spread. Please note that this recipe is not egg-free. (Does anyone have recommendations for making it so? I've been hunting high and low for ways to make an egg-less pumpkin pie. I have a husband who can eat it for breakfast, lunch and dinner!)
Thank you Carrie for some fall cooking inspiration! We look forward to more :).