A few days ago I decided it was time to really break our new kitchen. You see, I’d been playing it safe with the stove top and microwave. Those are easy. All you do is turn knobs on high, low, etc. and push buttons for a cook time. I don’t really measure when I cook either, just throw ingredients in and taste while I go, ya know? But baking, well that has to be measured. And the oven? It’s in Celsius.
So here I am back to my conversion table. Tablespoons to grams, cups to ounces, Fahrenheit to Celsius. I better be a “bi-lingual” baker by the time I leave here.
I know, it’s probably so simple to most but hey, I’m taking advantage of that “smart” feeling here.
First up, HEALTHY BITES. I made a few twists on some old favorites. Adjusting the ingredients to what was more available here in New Zealand. I’d say the running theme is MUESLI, specifically Gluten free muesli. Hallelujah!
Coconut date and Hazelnut were a close second.
You should have seen me try to attempt my mother n law’s food processor. I think it took about 30 minutes just to figure out how to put the lid on.
Next up was the oven. Luckily, I brought some chickpea flour with me so all I had to do was throw in some GF flour (which is so cheap here) and of course more GF Muesli.
GF Muesli MuffinsPrint
I paired these with fresh cream goat cheese and a little honey. Oh and let’s not forget a cuppa tea.
Thankful board day 15 and 16 (I’m doing to 21 days)
the ability to learn (and maybe some patience too).
What have you had to relearn lately?