Gluten-Free Sun-Dried Tomato Focaccia Bread

Today's new recipe? Gluten-free sun-dried tomato bread.

 

A Focaccia To Love

Moving season is upon us. Yes, Los Angeles has a moving season. Southern Californians do not like to move in cold weather- in other words, when the mercury dips below the 60º mark. 58 degrees? It's time for UGGs and cocoa and ordering in. Not for hoisting sofas up or down a flight of stairs. Are you crazy?

And yes. We are moving. Come June 1st or thereabouts we are joining the migrating, apartment swapping masses. We are weeding through the promises that bloom on Craigslist (a veritable bouquet of alluring superlatives). Amazing! Gorgeous! Light and bright! And the ever popular- HUGE! This whole searching (and so far, not finding) process inevitably makes me insanely hungry for bread. Not store bought bread. Freshly baked warm from the oven bread. The kind of rustic, crusty loaf that conjures the word hearth. And home.

Because when you're searching for a place to live, nothing whispers home to your soul like the yeasty sweet aroma of baking bread.


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Spring Veggie Dip - Gluten-Free and Vegan

Karina's gluten-free vegan veggie dip with carrot sticks.

Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.


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Gluten-Free Strawberry Rhubarb Crisp-Crumble

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

Let me faux you.

I've been a tad under the weather this week with a mysterious IBS attack (though I think I've uncovered the culprit- chicory also known as inulin- my nemesis) so I am mustering just enough energy to post one of my favorite springtime recipes.

A fabulous strawberry rhubarb crisp-crumble with a secret ingredient.

For you.

With love.

We've been blessed with fecund weather here in Southern California. Love is in the air. House finches are singing. Mourning doves coo. Roses are unfolding their velvet petals. Jacaranda trees are budding violet-blue. 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?

The secret ingredient in this old fashioned crumble dessert is an ingredient your grandmother probably never heard of.

Quinoa flakes. Gluten-free quinoa cereal flakes add a distinct, delicate flavor to this fruit crumble's sweet and nutty topping. The texture is light and lovely- and far less chewy than oats (not to mention, gluten-free oats can be problematic for sensitive celiacs).

We thought it was spectacular.


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