Tag: glutenfree

California Gluten-Free Guide: San Francisco

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The last stop on our trip was beautiful San Francisco. We spent only two days in the chilly city, so we had to cram in as many sites as we could. Shortly after arriving in San Fran (and after spending a significant amount of time looking for parking) we went to Mariposa Baking Co. for gluten-free eats. Mariposa had so many gluten-free options that I rarely get to enjoy. I decided on the ham and cheese puff pastry. I am not kidding when I say it brought tears to my eyes. It was so delicious; buttery, flaky crust with a warm ham and cheese inside. Pure heaven I tell ya!

While in San Fran we visited Lombard Street, the San Fransisco Bridge, the Embarcadero Center and did plenty of walking through the city. We were really hoping to ride a trolley, but after waiting on line for almost an hour a trolley broke down just as our turn came up. Luckily, a nice person standing next to us told us that we were holding metro passes that could be used on all public transportation. After asking several people for directions we finally found a bus to take us to the bridge.  I am so happy we got to walk across the San Fran Bridge, but we definitely could have used jackets. I definitely recommend packing layers for San Fran because the weather was much cooler than I was prepared for.

For dinner we stopped at Jamber Wine Pub which had a cool vibe and outdoor seating. Many of the menu options were gluten-free, although they were not marked on the menu. Our waitress was very helpful in pointing out which items I would be able to order. We shared spicy buffalo cauliflower as an appetizer. It was a bit too spicy for me, but I liked that it was not dipped buffalo sauce and was coated in a dry rub instead. For dinner I ordered a salad, which was on the small size, and Mike enjoyed a delicious burger.

This is the last of post of my California Gluten-Free Guide. I hope you have enjoyed my posts and picked up a few new restaurants to try.

Grain-Free Pumpkin Chocolate Chip Cookies

Red Rose & Honey5 Comments

Gluten-free baking is a task some may call, “Struggle City.” It is like a 2nd grade science project gone bad. I spend hours pinning recipes on Pinterest; each with a picture that knocks your socks off. Let’s be real – Pinterest baking recipes rarely turn out to be tasty. My personal experience has resulted in more muffins that look like hockey pucks than cupcakes that make my mouth water.

Baking in general is hard! Measurements need to be so precise unlike with cooking. My mom is both an amazing baker and cook. Everything she makes brings happiness to your heart and your tummy. My approach to baking is a little different than my mom’s. She sticks with the classic; butter, sugar and flour. I on the other hand opt for coconut oil, honey and oats or nut flours. My lack of baking skills and gluten-free diet have not resulted in all that many successful baked goods, but recently I came up with a winner! After reading dozens of recipes I came up with the combo below.  I hope this recipe is a success for you too, so you can bring some pumpkin into your life this season.

Ingredients:

3/4 c Pumpkin Puree

1/2 c Coconut Flour

1/2 c Mini Chocolate Chips

1/4 c Organic Extra Virgin Coconut Oil (melted, but cool)

1/4 c Organic Pure Maple Syrup

1 Organic Egg

1 TBSP Vanilla Extract

1 TBSP Organic Ground Flax Seed

1 1/2 TSP Cinnamon

1/2 TSP Salt

1/2 TSP Nutmeg

Raw sugar for sprinkling (optional)

Directions:

Preheat over to 350 degrees and line cookie sheet(s) with parchment paper.

First, combine wet ingredients in a stand mixer (pumpkin, maple syrup, coconut oil, egg and vanilla). Next, sift together the dry ingredients (coconut flour, flax seed, cinnamon, salt and nutmeg). Then add the dry ingredients to the wet mixture; mix until combine. The batter will be crumbly.  Last, add the chocolate chips and gently combine with a rubber spatula.

Using a ice cream scoop (size should be about a quarter of a cup) evenly scoop the batter to form balls. Make sure it’s a clean even scoop to ensure you cookies bake evenly. Lightly press down on each ball with the bottom of the ice cream scoop and sprinkle with raw sugar if desired. Bake for 26 minutes rotating halfway through. This recipe makes 13 cookies.

Note – If your batter seems too dry, I recommend adding pumpkin puree (not more coconut oil) by the tablespoon.

xo Miss Alyss

California Gluten-Free Guide: Solvang

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While planning our trip to California several people (all unrelated to each other) told me we should stop in Solvang. On the day we booked our hotels, Expedia was having a great special on the Hadsten House Inn and Spa and just like that, Solvang became part of our trip.  Solvang is an old Danish town on the outskirts of the Santa Barbara wine country. I never would have expected this random little town to be one of my absolute favorite stops on our trip. I LOVED this part of our trip. Since we got home I have been recommending Solvang and the Hadsten House to everyone!

We arrived in Solvang on a Wednesday afternoon only to learn that is was “3rd Wednesday.” On the third Wednesday of the month, the town hosts a wine tasting festival. To participate, you purchase a wine glass and 5 tasting tickets for $20. The town is filled with wine tasting rooms of local wineries; most of which participate in 3rd Wednesday. It was so much fun and we loved being able to try so many different types of wine. The best part was that the Hadsten House is right in town and walking distance to dozens of tasting rooms. Also, the Hadsten House provides their guests a list of tasting rooms and near by wineries that offer free and discount tastings.

Our room at the Hadsten House was so cute and cozy. I loved the decor. It didn’t feel like a standard hotel room because it had a homey feel. After indulging in wine tasting all afternoon we made a reservation at the Hadsten House Dining Room which was also beautifully decorated. The menu had a good variety, the service was great and our waitress was able to easily accommodate my gluten allergy. I ordered a little out of my comfort zone and tried the scallops with risotto. The Hadsten House also offers a complementary American breakfast in the Dining Room with your stay.