Spanish Potato TortillaThis weekend I tried out some recipes from Bea, my favorite food blogger.
I wanted to make her gluten-free dark chocolate cake, so I headed out Saturday morning to the local natural grocer to find amaranth flour and quinoa flour (pronounced keen-wa). I have been feeling sick again these days after a complete regression of indulging on wheat products over the holidays. In fact, my entire shopping trip was punctuated with migraine pangs. So I decided to return to a purer diet and what better way to kick off than by making dense dark chocolate cake?
Alas, no amaranth flour was to be found and I am seriously sick of the flavor of the gluten-free all-purpose flour I've been using. I had a hippy-esque chat with the clerks, who educated me on the dangers of eating meat and dairy, as well as the difference between gluten-free and wheat free, and while I'm not about to convert to veganism, I did discover more or less that my general intolerance is more to wheat than gluten. So, I happily purchased some spelt flour, nearly identical in taste and texture to wheat flour, but wheat-free (full of gluten, though). Did you know that due to cross-pollination, there is literally NO wheat left in the world that hasn't been genetically modified (GMO)? The wheat we eat now has a completely different molecular structure than that of 30 years ago. No wonder some people get so sick from it.
After I got home (and waited for my migraine to wind down), I went to work on the Amaranth and Quinoa Dark Chocolate Cake recipe, substituting 6 tablespoons of spelt flour for Bea's 3 tablespoons of amaranth flour and 3 tablespoons of quinoa flour (you could also substitute regular all-purpose flour, if you like). Click the link to see Bea's recipe and her beautiful photos. Mine didn't turn out quite so voluminous, but I may have used a bigger pan. Regardless, the dense, slightly moist chocolate cake was delicious with my afternoon tea and this morning after breakfast.
Speaking of breakfast, my next attempt was Bea's Spanish Potato Tortilla, a dish she took hiking with her through Acadia National Park, not far from us in central Maine. The recipe was simple and I embelished it with a dollop of light sour cream and some fresh cilantro (aka coriander).
A nicely spent weekend. I am so happy with both of these recipes and will definitely use them again. They were fairly simple to create, healthy, and really delicious. Thanks Bea!