Sunday, January 15, 2012

winter winds.

Well I hope everyone survived the freezing work week!
The got really cold her, snow, schools cancelled and everyone stocking up at the grocery store.
This weekend has been everything a weekend should be,
Robert just got back this week so we didn't do anything but catch up on sleep,
eat soup and experiment with some almond bread (recipe to follow!) catch up on parks & rec, and watch some seinfeld.

Friday I spent the whole day with one of my very favorite people, Crista.
She had a snow day and we were able to sip coffee, eat sushi, craft and make fish taco's for our Friday ritual.

Here are a few shots from a weekend outfit:

top: gap
dress: vintage
shoes: UO
purse: j.crew
watch: orla kiely

and here a few instagram shots from my weekend.

And here is my lovely gluten free almond-flax seed bread!
I was really impressed at how well this turned out, it was really nice and hearty (as most gluten free bread is) and really good toasted with some almond butter or jam! (also- it's low carb!)


3 c. blanched or regular almond meal (bob's read meal or trader joe's)
3/4 c. ground flax seed
3/4 tsp. celtic sea salt
3/4 tsp. baking soda
5 eggs
1 1/2 tb. raw honey
1 tsp. apple cider vinegar

1. combine the almond, flax, salt and baking soda together in a bowl and sift.
2. in a stand or hand mixer combine the eggs, honey and vinegar
3. stir the dry ingredients into the wet until all combined
4. pour into a regular loaf pan (or 2 small loaf pans)

bake at 350 for about 45 minutes, or until knife comes out dry

(other ideas: add raisins, cranberries, nuts, bananas, chocolate chips, chives and garlic!)


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