This one goes out to all you marathoners out there. All you celiacs. All you vegans. This is the back-pocket recipe I wish I had over the last two years, when I was training my ass off, hungry all the time and only half-heartedly fooling myself into thinking I could eat whatever I wanted. These vegan, gluten-free chocolate peanut butter banana energy bites have everything I want in a sweet, satisfying treat, and nothing I don’t need. Continue reading →
Once upon a time, in a life far, far away, my roommate, my best friend, my “domestic partner,” decided she needed to move from our lovely Jersey City duplex apartment to seek new job opportunities elsewhere. The great search for a new roommate began, and I found a girl who was sweet and funny and seemed to get along with the kitties. And then I discovered she had celiac disease, and my heart sank. No roomie pizza Fridays? No Sunday cinnamon rolls? It’s okay, I thought to myself, I’ll learn how to bake for this great new person who would become my new friend. And yet I was dreading that time when the coolest person I had ever lived with would be gone and I would be left with…rice. Thankfully, that coolest person ultimately decided not to move away, and I had to break it to CeliacGirl that it wasn’t going to happen. I felt awful, but at the same time my heart was flooded with relief.
Of course, it came back to bite me: I fell in love with a man whose mom has celiac disease, and who, we feared at one point, amidst migraines and tummy aches, might have it too. But I wasn’t going to let the fear override my instinct to bake, to eat the things I wanted to eat and share all these wonderful treats. I would experiment. We would still have pizza Fridays, bread, pasta, muffins, cookies. And pancakes. Damnit, there was no way we were not going to have Sunday pancakes.
This, truly, is where the ImaginariYUM was born. There is a whole world of flours out there — buckwheat, brown rice, sweet rice, oat, almond, sorghum. With the right proportions, and, frankly, the right attitude, those flours and so many others can create baked goods that are as good if not better than the real thing. It opens up a whole new dimension. A new opportunity to do things differently, better. Continue reading →