Author: youcanteatbread

youcanteatbreadGluten-free baker and amateur LA gardner. Following in the hereditary footprints of my mother and aunts, I was diagnosed with celiac disease in March 2006. Determined not to lead a life without baked goods (who could!?) I began baking gluten-free goodies immediately. After 5 years of baking and a lot of positive feedback, I want to share my experiences with others.
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I can imagine myself making this for the holidays, intending to box it and give it out as gifts, but then “accidentally” eating it all myself. 

Ginger-Coconut-Dark Chocolate Bark

 Prep Time: 10 minutes

Total Time: 1 hour and 10 minutes

This ginger-coconut-dark chocolate bark is bitter, spicy, and sweet so a little goes a long way. Along with a cup of tea or coffee, it makes the perfect mid afternoon pick-me-up or evening treat. This bark can be kept refrigerated for several weeks.

Unsweetened shaved coconut and candied ginger can often be found in bulk bins in the natural foods section of your grocery store. Shredded coconut can be substituted for shaved, but it’s softer and doesn’t have the same “crunch” that shaved coconut provides.

Ingredients

  • 1 bag (6 ounces) good quality Bittersweet Baking Chips (I used Scharffen Berger 70%)
  • 1/4 cup Candied Ginger, chopped
  • 1/4 cup Unsweetened Shaved Coconut
  • 2 ounces Macadamia Nuts, chopped

Preparation

  1. Line a sheet pan with either a a silpat or a 9×11 piece of parchment paper sprayed lightly with cooking spray.
  2. Create a double boiler by setting a bowl over a small pot of simmering water. Add the chocolate to the bowl and stir until fully melted.
  3. Working quickly, spread the chocolate in a 1/4-inch layer over the prepared baking pan. Scatter the ginger, coconut, and macadamia nuts evenly over the chocolate – be careful not to leave any big gaps!
  4. Transfer the baking sheet to the fridge for 1 hour to allow the chocolate to set. Once the chocolate is firm, use your hands or a sharp knife to break the bark into roughly shaped pieces.

(via dietkiller)

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arazor:

If you have a few moments please reach out and support our friends at the Brooklyn Grange, a small urban farming venture located in NYC. They have recently been selected as one of only 12 international finalists in the BBC World Challenge, a competition for innovative small businesses doing environmentally and socially-responsible work. If they win the competition, they will be awarded $20,000, which will greatly be able to help them expand their operations and really bring the farm to a whole other level for next season’s planting. 

Please take a second to vote for them and pass this along to others. Here is the link:

http://www.theworldchallenge.co.uk/finalists/7/Vertigo-Farming

Thank you for your supporting awesome ideas. 

Gallery

giantsrainbowsanddaisies:

theparticularg:

otherwiseknownaskate:

I. Need. This.  

Via

coolest.room.ever.

Is it bad this caused a jaw drop followed by a little drool?

Fantasy Kitchen Fridays

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arazor:

If you like food and cooking stuff, and are excited by what is being cooked in Brooklyn give a peek to this sweet book. Edited by my friend Rachel Wharton and with my other very good friend Cathy Erway’s sandwich smack dab in the middle of the cover. 

Celebrate Brooklyn’s best, with the most delicious dishes from the borough’s top foodies.  Edible Brooklyn: The Cookbook, edited by Brooklynite Rachel Wharton and with images from Edible Communities founder Carole Topalian, takes you on a photo-packed, tasty tour of one of America’s most diverse locales and its gastronomic pleasures. In addition to mouthwatering recipes, you’ll meet the people who create this edible goodness, take a close-up look at the institutions that make Brooklyn an epicure’s delight, explore food-fabulous, ethnically diverse neighborhoods, and get edible tips plus information on obtaining the ingredients.

It’s the perfect addition to any kitchen, whether in Brooklyn or beyond.

I cannot wait to get my hands on this and cook my way through Brooklyn’s awesomeness.