breakfast
If you follow me on Instagram, I posted a few days ago one of the reason from my quiet around here - not having a kitchen! These scones were one of the few things I actually thought about and baked in my kitchen. And, then, actually shot. So, here we are, as the festive season comes running up to us..
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Spring has burst through here - in colors and warmth! The leaves are no longer shyly peeking out but bursting through with full vigor and a spirit to make a statement. And, then the flowers, gently lifting their faces and emboldening in vibrance and aroma. Running past a wall of violets in full bloom and inhaling deeply their fragrance gives me momentum and deeper spring to my step. I want to go out; I want to commune with nature; I want to find excuses to stay in the positivity of this season.
Yesterday, I was suddenly come upon an urge to bake. Perhaps, something within me wanted bursting out too. Since I am on the elimination diet, I cannot eat wheat and I do not have the access (and budget) for the other gluten free flours i typically use, like almond and oats.
I made a simple cake with farro, dates and nutmeg and topped with some seeds.
Read MoreBaked Oats are a fabulous make ahead family style brunch dish. It is warm and filling and a touch sweet, just right to start a relaxed weekend day. It is best served with a splash of whole milk and topped with fruit.
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Almond Flour waffles, heavily seeded and spiced with orange sugar and sprinkled with chocolate flakes while still warm... Ah Joy!
I am going to unplug for the rest of 2016. To reflect on the many amazing, insightful, mind-opening, trying, strengthening experiences I have had this year. A year in which, I lived in so many places, so many different lives, reinventing myself literally every 2 months. A year when I pushed myself beyond my comfort zone, but, yet to understand where that has taken me because I have not had the time to process. So, I am going away from the internet world for the last week of 2016... To bury myself in books and thoughts and come out refreshed in 2017!
But, I will leave you something to munch on of course... :)
Pan Italian dish with - salsa di tartufo from Umbria, sausage from Reggio and bread from Sardinia
Ever since I got here to Italy, I have been hearing about how Sardinina is a little different from Italy. Like when most of Italy like to have a sweet cookie or cake for breakfast with the cafe, Sardinians eat salty bread. Also, Reggio Emilians have a savory breakfast, of Erbazzone or Chizze and capuccinoa (more on that in another post sometime). Then, it got mentioned again when I was working with Barilla on a project about breakfast cookies. It seemed an outlier to the normal Italian way of food culture and much talked about for that!
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