Monday, 29 April 2019

SUNDRIED TOMATO AND BROCCOLI QUICHE (GF, Keto, Paleo)


sundried tomato and broccoli quiche in almond flour crust
Hi everyone!
As you know I love eggs and there’s no shortage of recipes with eggs on my IG feed @cakebrain & on my food blog ๐‚๐š๐ค๐ž ๐จ๐ง ๐ญ๐ก๐ž ๐๐ซ๐š๐ข๐ง.

I’m so excited to share with you a quiche recipe I developed for @BCEgg, a non-profit organization that regulates BC's egg farms.  The recipe can also be found on the Vancouver Sun site.

I’m hoping that you’ll vote for my recipe by clicking right here! 

I’ve entered my quiche recipe in their contest and would be grateful if you show me some love by voting for me!  You have to be 18+ and living in BC, Canada to vote and you can vote once every day until the end of the contest on May 17, 2019.  There is no purchase necessary, but you have to fill out a form on the above link proving residency in BC. 
free range eggs from Rabbit River Farms
I'm small potatoes in this contest as many of the other contestants have thousands of IG followers and are professional "influencers"; but I'm hoping y'all appreciate all the recipes I've freely shared on my blog over the past 12 years and give me your vote!  or give me your vote every day until May 17 lol!
I'm sharing a gluten free tart crust recipe for the quiche because some of my readers are Celiac/gluten intolerant, paleo, keto or low carb. I used free range Omega3 eggs from Rabbit River Farms, a local ethically run, organic egg producer. I'm simply in love with their golden yolks! #sponsored #ad #BCEgg
golden yolk love!

prebaked tarts filled with egg custard filling; ready for the oven

baked tart! 
๐—ฆ๐—จ๐—ก๐——๐—ฅ๐—œ๐—˜๐—— ๐—ง๐—ข๐— ๐—”๐—ง๐—ข & ๐—•๐—ฅ๐—ข๐—–๐—–๐—ข๐—Ÿ๐—œ ๐—ค๐—จ๐—œ๐—–๐—›๐—˜
Special equip: FOUR 4 ½-INCH tart pans w/ removable bottoms.
Makes 4 tarts

๐—”๐—Ÿ๐— ๐—ข๐—ก๐—— ๐—™๐—Ÿ๐—ข๐—จ๐—ฅ ๐—–๐—ฅ๐—จ๐—ฆ๐—ง
(GF, Paleo, Low Carb)
1 ½ cups almond flour
2 tablespoons melted butter (avocado oil, or coconut oil)
½ tsp Pink Himilayan salt
1 cold large egg, free range
๐€๐ฅ๐ฆ๐จ๐ง๐ ๐…๐ฅ๐จ๐ฎ๐ซ ๐“๐š๐ซ๐ญ ๐‚๐ซ๐ฎ๐ฌ๐ญ
1. Preheat oven to 350°F.
2. Combine almond flour, butter, salt & egg in a bowl. 
3. Equally portion tart dough among 4 tart pans
4. Using fingers, press firmly dough up sides & press evenly across bottom. Prick crust bottom with fork
5. Place on baking sheet & bake for 15-20 min, until lightly golden. 
6. Set aside while you prepare filling

๐—ค๐—จ๐—œ๐—–๐—›๐—˜ ๐—™๐—œ๐—Ÿ๐—Ÿ๐—œ๐—ก๐—š
6 large eggs, free range
¼ cup heavy cream
¼ cup chopped broccoli florets
¼ cup sun-dried tomatoes, packed in oil (drained); chopped
¼ cup shredded cheese (feta, cheddar or mozzarella)
¼ tsp fresh thyme leaves (optional)
salt & pepper to taste 
๐’๐ฎ๐ง๐๐ซ๐ข๐ž๐ ๐“๐จ๐ฆ๐š๐ญ๐จ & ๐๐ซ๐จ๐œ๐œ๐จ๐ฅ๐ข ๐๐ฎ๐ข๐œ๐ก๐ž
1. Combine eggs & cream in a bowl & lightly beat together; season with salt & pepper
2. Add chopped broccoli florets, chopped sun-dried tomato & shredded cheese to mixture & stir to combine.
3. Equally portion out quiche filling among 4 cooked tart shells, which are on a sheet pan.
4. Bake in 350°F oven for 20-25 min; or until just set













Saturday, 13 October 2018

CINNAMON TWIST RING MADE WITH WILD YEASTS


Cinnamon Twist Ring made with my sourdough starter, Douglas
My teen-bae requested cinnamon rolls...but the only problem is I don't want to use commercial yeasts.  I want to employ Douglas, my sourdough starter!  She's always complaining about the "sour" flavour and how she wants me to bake like I used to (without Dougie)

Sunday, 10 June 2018

JAPANESE SOUFFLE PANCAKES



Summer's almost here!
I can feel the anticipation in the air!

I've been madly testing Japanese Cheesecake recipes the last few weeks and tweaking my recipe for both Matcha and Londog Fog flavoured Japanese cheesecake.  During all this time I haven't actually tasted the Uncle Tetsu cheesecakes that have been selling like crazy (limit of one per customer!) because of the crazy 2 hour lineups.  

Sunday, 21 January 2018

๐Ÿฆ„UNICORN CUPCAKES

gf chocolate cupcakes with raspberry-blueberry-vanilla swirl buttercream
No worries people, no unicorns were harmed in the making of these cupcakes.

Saturday, 23 September 2017

LEAFY ELSTAR APPLE PIE WITH ALL-BUTTER CRUST

LEAFY ELSTAR APPLE PIE WITH ALL-BUTTER CRUST

Said the 10 yr old upon tasting the pie: "Mommy, your apple pie exceeds expectations!"

Saturday, 9 September 2017

Foraged-Blackberry No-Churn Ice-cream & Totoro Choux au Craquelin


What to do with the many buckets of FREE local blackberries you've picked along railroad tracks, parks and roadways in Vancouver? How about Foraged Blackberry No-churn Ice Cream?

Friday, 25 August 2017

FATHEAD BAGELS



What kind of witchcraft is this?

I've never had a gluten free bread that has this amount of chew in it.  While mixing the dough you can imagine my skepticism that the ingredients would turn out looking like proper bagels.  I even had fewer hopes of them tasting like bagels let alone tasty ones.


Tuesday, 11 April 2017

LEMON MERINGUE TARTS (Paleo, GF, Refined sugar free)

A tiny slice of the 4"Lemon Meringue Tart I made 
Am I in the minority? do you salivate like Pavlov's Dog when you see a lemon meringue pie cross-section like this?

Wednesday, 22 February 2017

TOTORO BUTTER COOKIES WITH MATCHA LEAVES



SO, this is me lesson prepping for tomorrow's Creative Writing 11 Book Chat tomorrow.  I had my students select a Canadian Novel for an independent project which culminates in a Tea 'n Cookies Book Chat with their peers.


Silly me...I asked what they'd like me to bake and they said "Totoro Cookies!"  
I don't know why I was hoping they'd all say "CAKE!" --but they didn't.  
Ah well.  They're not for me to eat anyway!

I used matcha powder to create tiny leaf cookies to rest on Totoro's head.  With the leftover matcha dough I made some larger leaf cookies 'cause I didn't want to make any more of those time-consuming tiny leaves anymore ๐Ÿคฃ


I added black sesame paste to a blob of cookie dough in order to make the tiny black sesame sprites. They were so cute but something about grey cookies is so unappealing to many people.  I guess they don't look appetizing being the colour of soot!


Raw cookie dough is so tasty-looking to me.  I prefer how it looks to the baked product because you can see the crisp lines and Totoro's cute expression very clearly.

In case you want to make these with a totoro cutter, be aware that they cost $$$.  All you have to do is google it and you'll find plenty of styles of Totoro cutters to buy.  Before I bought a cutter, I used a cardboard template that I cut out.  I traced the cookies with a knife and they were tedious but they turned out well.  Alternatively, if you're crafty you can cut up an Arizona Tea can and create your own personalized cookie cutter.  I have a pusheen one that I made like that because I'm too cheapie to pay money for more cutters.  

Totoro Vanilla Butter Cookies 
  • 2 Cups unsalted butter, softened (2 sticks)
  • 1 1/2 cup granulated sugar
  • 2 Large egg 
  • 2 tsp pure vanilla extract
  • 5 Cups sifted all-purpose flour
  • 1 1/2 tsp teaspoon coarse salt
  • OPTIONAL: 1 teaspoon matcha powder (for the matcha leaves)
  • OPTIONAL: 1 teaspoon black sesame paste (or ground black sesame seeds) (for the soot sprites)

  1. Preheat oven to 350degrees F.
  2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.
  3. Halve dough; shape each half into a disk. Place one disk in plastic wrap and refrigerate. You can use the other half for the optional coloured decorations or soot sprite cookies.  Continue making cookies with the remaining refrigerated dough.
  4. Roll out dough and cut with a template or cutter.  Transfer cookies to parchment-lined cookie sheet.
  5. OPTIONAL LEAVES & SOOT SPRITES:  take a handful of dough and add 1 teaspoon of matcha powder to it, kneading until thoroughly combined. Roll out and cut into tiny leaves to decorate Totoro's head.  Take a handful of dough and knead in 1 teaspoon black sesame paste and knead thoroughly until combined.  Roll out and cut into soot sprites.
  6. Bake for 13-15 minutes or until lightly browned (Totoro's ears will get brown first, so watch them)  The soot sprites will take only 10-12 minutes and the tiny leaves take 7 min.
  7. Let cool on wire racks. Store in airtight containers at room temperature up to 3 days.


Tuesday, 21 February 2017

MINI MOCHI CUPCAKES: MATCHA & CHOCOLATE

Basho's gone, but you can make these Mini Mochi Cupcakes yourself!

Do you miss this tiny Japanese cafe on E. Hastings street?  Well, cry no more because you can easily make these mini gluten-free Japanese sweets.  Just pull out your knitting needles, knit a cozy for your potted succulent plant and whip up some matcha tea to go along with your sweets.

This mochi recipe is highly adaptable; you can add your own unique flavours.  Stay tuned for more flavour possibilities!

Saturday, 28 January 2017

Happy Lunar New Year!


Celebrate with cake!
Happy Chinese New Year! 
Gung Hay Fat Choy!   Sun Neen Fai Lok!

It's the year of the rooster...and today married Chinese people everywhere are handing out red envelopes to kids.  So the kids are raking in the money$$$

My kid's birthday party is today and she wanted a DQ ice cream cake, which means pretty much nothing for me to blog about.  So I made my go-to cake for all-around snackin' while the kids indulged in their oreo blizzard ice cream cake.  

This Coconut Chiffon Cake is made from coconut oil instead of veg oil or butter, which gives it a nice light coconut scent and flavour.  Because I'm gluten intolerant (hello Hashimoto's disease...you suck) I used my current fave gf flour mix that I picked up from Costco in the States.  Costco Canada doesn't carry it here in Vancouver which is a shame. 

I wish you Health, Wealth & Happiness this Lunar year and may your celebrations be filled with a good amount of cake too!
Gluten Free Coconut Chiffon Cake with berries

Tuesday, 22 November 2016

Drip Cake: Chocolate Quinoa Layer Cake with Vanilla Bean Buttercream (gluten free)


Made my own Birthday Cake. Yes I did๐Ÿ˜†
6 inch GF Chocolate Quinoa Cake layers and Vanilla Bean Buttercream
This is my favourite part of making a cake


Decorated with my fave goodies: matcha macaron, Lindt chocolate balls, dragรฉes, a mini KitKat and mini Coffee Crisp and crushed macaron shells
The chocolate ganache was perfect. I threw dragรฉes on the side of the cake too and they stuck๐Ÿ™Œ
It's late November and the only thing blooming in my garden are these little purple Daikon flowers.  I just let the daikon go to seed and never did harvest the daikon (so bitter!)  The flowers sure are pretty...and edible
Scroll down past the recipes to watch a video of me assembling the layers

Thursday, 13 October 2016

Gluten Free Oatmeal-Banana Bread


My 9 yr old's Gluten Free Oatmeal-Banana Bread...all made in the Vitamix!

I'm the only person in the household that avoids gluten because of my autoimmune disease...Hashimoto's.  One of the things I miss a lot is a really good Banana Bread...full of gluten. There's something about the texture of gluten-full banana bread that I miss!  But lucky for you I hit upon a lovely oat flour banana bread that is not only super easy to make (in one container!) but has an amazing texture and flavour.


She made mini doughnuts too! They were absolutely delicious with my espresso...and my 15 hours of marking

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