A few years ago I tried my hand at gluten-free baking. I did a little research, purchased no fewer then three different flours and embarked on making muffins and chocolate chip cookies. Personally, I don’t have any food allergies or specific dietary needs or preferences, but many friends do and I wanted to educate myself so that I had options when hosting! There was a mediocre polenta lasagna and the chocolate chip cookies were a bit grainy, but no one seemed to mind 🙂 Quinoa is now my go-to gluten-free meal base.
My parents always had a garden and believed in making meals (mostly) from scratch. We had fresh vegetables and more apples to pick then we could handle (I still miss the raspberry bush we had in our backyard in Ohio). My food life was very balanced, but it wasn’t until college that I even heard the words organic, GMO, gluten-free, almond or coconut milk, etc. The only allergy I was aware of was for nuts, unfortunately this recipe does involve nuts!