One of the best Instagram accounts I have come across belongs to Liz Prueitt of Tartine Bakery fame. Via her Instagram feed you can follow along with her as she tests and develops recipes which is pretty cool if you’re interested in how that process happens and getting inside the mind of a chef. Most recently she’s turned much of her attention to gluten free baking where she’s been exploring GF twists on classics as well as new, creative inventions, comparing different substitutions and combinations. (She’s got savory cooking projects going on as well). Some posts share the refined, end result of many cycles of testing, other times you get to see the trials and errors along the way. The very best part is that she often throws shorthand recipes onto her posts so you can cook along at home. And since she’s sharing in real-time, her posts always reflect what’s in season right now.
Just a few of Liz Prueitt’s ideas from Instagram that I’ve tagged for my own experimentation:
- Roasted “cacio e pepe” chickpeas
- Hot fudge sauce (“many hot fudge trials – and finally a winner. I cant stop eating it and thinking of more things to do with it than top ice cream”)
- Buckwheat galettes
- GF lemon cookies
- GF chewy chocolate snowcap cookies
- Cheese and stone-ground corn souffle
- Creamy broccoli soup with raw almonds (her secret ingredient)
- Her favorite quick pickle (“when you need a salty, vinegary, garlicky bite in your food”, a versatile brine to pour over “any crunchy thing”)
- A simple chicken salad with walnuts, celery root, apple, mustard seeds, cabbage,parsley, lemon and olive oil. Yay mayo-free! (“I made 15 pounds of chicken salad for 2 people – one of those more of this, more of that creations.”)
Liz Pruitt’s Healthy Flax Muffins (gluten free)
via her Instagram account, made about 10 regular sized muffins when we tried this recipe.
I regularly try out healthy muffin recipes, usually coming to the conclusion that I’d rather eat no muffin than a healthy, but “not great” muffin. This is one is actually really delicious, and is totally endorsed and approved by both my kids (Luca’s 10/10 muffin rating below).
Liz says: “The moistest, best recipe for a healthy muffin I’ve ever created yet.”
- Mix the wet ingredients:
- 4 ounces brown sugar
- 1 ounce molasses
- 3 eggs
- 10 ounce milk (coconut water or almond milk)
- 5 ounces ground flax seeds
- 1 cup grated apple, carrot (or a combination) — we used just granny smith apple
- 3 ounces olive oil
2. Mix the dry ingredients:
- 6 ounces whole oat flour
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
3. Fold the wet and dry mixtures together, then fold in the raisins. Pour the batter into a muffin tin lined with muffin papers.
- 6 ounces raisins (we used golden), plumped in hot water for 10 minutes, then drained
- we sprinkled our muffins with a little coarse sugar before baking, so as not to bee too healthy.
4. Bake at 350F for 20 minutes or until cooked through. Insert a toothpick into the center and it should come out clean.
Notes: ours took longer to bake, about 30-35 minutes, but we may have filled our muffin cups a little higher. Luckily there is a high moisture content, so you don’t have to stress out too much about over-baking. These muffins keep well for a week in a sealed container, store longer in the freezer.