Gluten Free Ladyfingers

November 15th, 2016 2 Comments

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“One of the most calming and powerful actions you can do to intervene in a

stormy world is to stand up and show your soul. Struggling souls catch light

from other souls who are fully lit and willing to show it.”

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-Clarissa Pinkola Estes

 

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A few weeks ago we went to the Barebones production in Minneapolis, and though I kept thinking others would love to see some of the amazing imagery and creatures from the night I couldn’t bring myself to take out a glowing distracting camera device during a magical show like that….so you’ll have to use your imagination.  Afterwards, however, while we were hanging out and eating rocking curry from the Sisters Camelot kitchen bus I was able snap a few late night shots of the gate entrance into the festivities, painted by my friend and artist Julie JAO.

 

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It was scrumptious to visit with old friends that were part of the show, but just as important the night was a reminder that now, perhaps more than ever, I (we) need to get my bum out to see live art, live music, live creations.  There is nothing like live, and more is needed.  My hermit tendencies can be fed with some solo introvert time when I get home—this kind of expression that dances near the edge is true nourishment.  If I can make it out there, you can too.

 

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Tiramisu can be true nourishment too…

 

 

 

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The only item I knew I needed for my birthday was tiramisu.  Perfect for anytime of day (morning, noon or night, second breakfast or elevensies) the only thing I needed was a gluten free ladyfinger to do it justice.  Fortunately others had invented that wheel before me and I could ride their coattails.  Deliciously.

This recipe was based on a great gluten free tiramisu recipe from the Happy Coeliac, converted to U.S. cups.

 

Here are more handy conversions from grams to U.S. cups, and loads of other kitchen charts, terms and conversions from Recipe Goldmine—essential if you’re reading food blogs from around the world and the thought of making conversions in your head makes your poor little brain go ‘tink’.  They are truly a goldmine of resource information—everything from food quantity suggestions to a list of what flowers are edible.  Don’t miss their Glossary of all things Food and Cooking.

 

 

 

Gluten Free Ladyfingers

Prep Time: 15 minutes

Bake Time: 8-10 minutes

 

Preheat oven to 350 degrees Fahrenheit. 

Cream together:

1 stick Butter (1/2 cup)

1/2 cup Sugar

Whisk in one at a time:

2 Eggs

1 teaspoon Vanilla

Sift then stir in:

1 scant cup gluten free flour mix

1/3 rounded cup ground almonds

Blend together.  

Line a baking pan with parchment paper.  Either transfer to a piping bag or use a small spoon to make long finger shapes leaving room for them to spread. 

Chill for 15 minutes, then bake at 350 degrees F for 8-10 minutes.  

 

 

 

I’ll leave you with a few words from Rebecca Solnit to chew on:

 

“I still think the [real] revolution is to make the world safe for
poetry, meandering, for the frail and vulnerable, the rare and obscure, the
impractical and local and small.” 

 

 

 

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A photo bomb by JAO herself…

 

 

 

 

 

 

2 Comments

  1. Dolly Mancarella says:

    Oh my goodness that looks so delicious!!!!!

    • Ruth says:

      Hi Dolly! The ladyfingers are really easy, the Zabaglione (or Sabayon—the creamy mascarpone/egg-yolk goodness between the ladyfingers) is a little more work but definitely worth the effort.

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