These are, in my humble opinion, the perfect vege burgers. The have a bite to them, a toothsome texture, and an ability to hold up on the grill. Make some extra and freeze for sharing at impromptu cookouts with friends and family.
For July’s installment of the Gluten-Free Ratio Rally, we were challenged to make fresh pasta. Ingredients? Flour and eggs. All that I had to do was figure out how to replace the flour and the eggs… Easy, right? I ended up making long, flat noodles (tagliatelle) in a creamy artichoke sauce. This is a luxurious summer meal.
My installment of this month’s Gluten-Free Ratio Rally is a sweet little apricot-orange bread. The apricots add a nice moisture to the bread, which can be baked as one large loaf, three small loaves, or muffins! Throw in some raisins or other additions, bake for a bit, and enjoy the delicate crumb and unique flavour profile of this quick bread.