star artist tattoo vs artis world: April 2011

Thursday, April 28, 2011

Gluten-Free Strawberry Rhubarb Crumble

Gluten free and vegan strawberry rhubarb crisp with quinoa flakes for a crumble topping

Warm from the oven gluten-free crumble with quinoa flakes.

We've been blessed with fecund weather here in West Hollywood. Love is in the air. House finches are singing. Mourning doves coo. Roses are unfolding their velvet petals. Jacaranda trees are bursting with violet-blue corollas. In other words, picnic perfect.

I've been messing around with crisp and crumble dessert recipes this week, intent on creating an easy summertime dessert for backyard get togethers and grill side dining. So although I have featured a strawberry rhubarb crisp in the past (kissed with a hint of balsamic vinegar) I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my pantry.

Can you guess what it is?

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Friday, April 22, 2011

Gluten-Free Whole Grain Strawberry Muffins - Summer Goodness

Tender whole grain muffins that are gluten free and low sugar

Gluten-free whole grain strawberry muffins. Tender and fabulous.

Just in time for the weekend- a lovely new muffin. And not just any ordinary, ho-hum, run-of-the-mill, starchy, gluten-free muffin. Nope. A tender, whole grain, vanilla scented muffin that bursts with fresh strawberry flavor. Warm from the oven, these pleasantly grainy breakfast treats were pull-apart soft, with hot bites of juicy strawberry. Sweet- but not too sweet. I used pure maple syrup for the primary sweetener, and a mere quarter cup of organic cane sugar. And now for the best part.

No xanthan gum!

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Wednesday, April 20, 2011

Gluten-Free Anise Biscotti

Sugar-free vegan biscotti infused with anise. Start dunking.

Sugar is taking a beating these days. Have you noticed? Studies left and right are accusing this sweet-talking Romeo of seducing us to a life of ruin and heartache. They've applied the words toxic, and poison. Is it really as bad they say? I'm not certain (and I'm not convinced they are, either; my sugar loving grandmother lived to the ripe old age of 93). But this I do know. Super refined corn sugar (aka HFCS) scares me. Not only because it cajoles our livers to convert the fructose to belly fat, but because it doesn't agree with me. Period.

I knew this the first time I drank a margarita that made me balloon and bloat like a pregnant Demi Moore (and while I concur that Demi was superbly gorgeous in all her fecund glory, in all honesty, I do not desire to emulate such a look- or frankly, such a fertile state- at my tender age of post- let's say- fifty). So I took a gander at the label of margarita mix to be sure it was gluten-free. It was. But the second ingredient? High fructose corn syrup.

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