Yummy Spheres O’ Delight
Today I made three grain-free recipes, two savory, one sweet. Oddly, all the food I cooked had the same round, single-serving form. There is something very attractive to me about single servings and the roundness comes from the easiest shape to make freehand as in the case of the Italian Scotch Eggs, or cooked in forms, such as the Greek Meat Muffins and the Gingerbread muffins. The first two recipes were from Melissa Joulwan ’s fabulous cookbook, Well Fed , and the third was from this blog under flourless gingerbread . All are delicious! Here are my flourless gingerbread muffins but I didn’t have any maple flavoring and I don’t use stevia, so I substituted for both with 2 Tbsp of maple syrup. There is only one of a dozen muffins left and there are only three people in the house and that’s all I’m saying. Italian Scotch Eggs: I add my favorite red sauce and it tastes like a Chicago-style pizza (you know, if you haven’t ever had a Chicago-style pizza – but it is really good.)