Round-trip to the Rock – done! And now back to regularly scheduled baking.
First up: Gluten-free brownie bites. These moist lovelies are made without flour. Instead they utilize the binding function of eggs, a little tapioca starch and the substance of black beans to hold them together. Appearances by butter, vanilla, baking soda, cocoa powder and dark chocolate chips. To veganize, substitute butter with coconut oil and use flaxseed/water instead of egg.
Little beads of moisture adorn the brownies: even chocolate sweats in the humidity!
Store in cool, dry place to avoid this OR simply eat them all before they have time to sweat!
Life is short: eat dessert first! And now for dinner: Zucchini, basil and tomato Quiche. I loosely followed the Quiche recipe (both crust and custard) from Mollie Katzen’s book The Enchanted Broccoli Forest. A few Farmers’ Market zucchini (yellow and green), some onion, garlic, tomato and fresh basil come together to make an Italian-inspired pie. Goat cheese and egg make this lacto-ovo friendly.