It’s no secret that I love Italy. I’m pretty sure in another life I lived under the Tuscan sun. And I’m almost certain that I will live there again at some stage in this life. Until then I will cook up my favorite Italian recipes for a bit of nostalgia. During my many travels back to my soul land, I used to love getting a dish called, Cacio e Pepe. It’s a creamy pasta that I absolutely adore and it translates to “cheese and pepper.” What could be better in Italy, right?
However, as someone with a gluten sensitivity, I no longer eat pasta, unless of course it is gluten free. And I'm pretty particular, I love my gluten free pasta to be by Jovial Foods. If you haven’t started using their products, go check them out. They use the finest ingredients and even have a farm in Tuscany where they grow some of their products. All around perfect!
So back to the dish. I decided to recreate this recipe by putting...
I've tried quite a few recipes over the years. Unfortunately, I was always left disappointed at the lack of chunky granola goodness. But I knew chunky was possible because many of the store bought brands had the texture I loved. However, they were also filled with sugar and gluten. So I decided I was going to figure out the secret to creating a chunky granola - one I could make at home, without the added sugar and without the gluten.
Well I'm here to tell you I found the secret ingredient. And now I'm sharing it with you - so you can always get that chunky texture everyone loves, and never be disappointed.
What's the secret you might be asking? Just add nut or seed butter. It's that simple.
Adding almond butter or tahini (my favorite way) will enable the nuts and seeds to stick together and stay together as they bake. Once the mixture cools, you will have the chunkiest, tastiest granola ever. And the best part - it was made by you, with love and...
For as long as I can remember, I've used these terms interchangeably. But let me fill you in on a little secret. They are different! And it's kind of cool to learn what sets them apart. Any guesses?!!
It's all about the flavor. Think about a time when you made your own homemade stock or broth, whether it was animal based or plant based. You probably put in all your vegetables (bones, etc) and then added some spices. In that case, you were making broth. You see, stock isn't typically seasoned with spices, it either retains a neutral flavor or if bones are used, takes on those flavors.
On the other hand, a broth does get seasoned. Think bay leaves, peppercorns, fresh herb sprigs and such. Think about when you've been sick. Many of us have enjoyed a cup of chicken broth or two growing up. Thanks to the herbs, spices and vegetables it tasted good and we drank it to...
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