Mango Salsa For Fish Tacos – AIP, Paleo

Well, it’s certainly been a wild few weeks, hasn’t it? I hope you guys are all doing well. We’ve been settling into the new normal here: Not knowing what day of the week it is, actually having time for chores, my husband actually being around all the time, instead of commuting 1 hour each way for a full course load at school, etc.

The cats are LOVING it, btw. Very spoiled, those kitties.

As introverts, we’re enjoying the peace and slow pace, though we see how hard some of our friends are taking it. I’m surprised at how many extroverts I know! Be sure to check in on your extroverts and give them some (LONG DISTANCE) fussings if needed!

Anyway! Food!

Since starting on the AIP diet back in January, fish tacos quickly became a favourite around here. It works up quickly and easily, has great colour and flavour, and tastes amazing – it may be a very restrictive diet, but you wouldn’t know it with this meal! The salsa in particular really makes the dish sing – it’s got a great combo of sweetness and tartness, textures, and a great combination of flavours that work well together.

It also tastes – and looks – so bright and sunny, I figured it would be a good one to share today, as we could all use a little brightness and colour right now. (Especially while we still have access to the ingredients!)

Stay healthy!

Mango Salsa for Fish Taco


Mango Salsa for Fish Tacos



Quick Beet Pickles – AIP & Paleo

Very quick recipe today, leading up to Friday’s post!

2 months on the AIP diet, and we’re definitely finding our comfort zone for eating, especially with regards to cravings for the foods I can’t have, while letting things clear up.

Living here in Hamilton, Shawarma is everywhere. EVERY. WHERE. So, I’m constantly wanting something I can’t, which meant having to develop an AIP version. It went spectacularly well, has been in regular rotation here.

One part of traditional shawarma, is the pickled beets. Unfortunately, store bought pickled beets tend to be close, but not quite suitable for my current diet restrictions – the sugar, spices, and vinegar used, in particular.

Luckily, they’re all easily swapped out, and the few tweaks produce a great pickle that tastes just like it should. As a bonus: You can cook sliced turnips in the pickling liquid when you’re done, to make shawarma pickled turnips!

Enjoy!







Toum! Lebanese Garlic Dip – Gluten Free and AIP!

A few years ago, we were travelling through Kalamazoo, en route to Toronto. It was the first of our site scouting trips to prepare for our upcoming move back to Canada, and my husband wanted to stop by his favourite brewery – Bell’s – on the trip. We stopped for lunch at a random shawarma place, and my world was ROCKED.

I have no idea how I’d never tried toum before then. It was this thick white dip that they served alongside their grape leaves… SUPER potent with garlic – it burned to eat! – and was absolutely addictive. I wanted to put it on everything! We cleaned our plates, bought some more to go, and made a point of stopping off at that same restaurant on subsequent trips between Minnesota and Ontario.

The thing is, it wasn’t listed as “toum” on the menu. They just called it their house garlic sauce – or something similar – and I’d assumed it to be a unique thing. It wasn’t til one of my facebook friends mentioned “garlic dip” alongside “toum”, that I googled and found my long lost love, LOL. Not only did it mean I had a name of an item to look for / ask for when dining out, I found that it was something that is very easy to make at home. I put that knowledge aside for the time being.

Recently, I’ve had to adopt the AIP (Autoimmune Protocol) diet, as a result of some thyroid weirdness. The next 6 months mean a very strict diet that cuts out a lot of fun stuff – nightshades, grains, dairy, seeds, nuts, sugar, etc. It’s not that big a deal for me – I cook, I can make any diet taste great! – but it does sting a little, now that we’ve moved to Hamilton. You see, there is a shawarma place pretty much on every block here, and we were definitely getting into trying as many as we could, before this change of dietary direction. Amazing stuff, as far as the eye can see!

This past weekend, I was really, REALLY wanting some shawarma… so I came up with an AIP version. I’ll be blogging that shortly, but wanted to post components of it, first.

Now, you don’t have to be on AIP to go for AIP shawarma. It’s an excellent dish on its own (“I want 6 more of these, right now… but I am FULL, AUGH!” – my non-AIP husband, when I made shawarma wraps from the leftovers), and it’s a great option when dealing with a number of dietary restrictions. It’s nightshade free, so safe for the many people who have that allergy. It’s gluten-free, paleo, dairy free, and avoid all of the most common allergens. If you’re cooking for a group that involves some people with dietary restrictions, it’s a good place to start!

So, first part of that: Toum.

This is every bit the burny, addictive, wildly satisfying garlic condiment that we had in Kalamazoo. A simple change of oils used takes it from not being AIP safe, to AIP all the way – with no change in the taste. This is exactly the sort of thing that any number of articles warn you to not eat before a date, for some reason. So bizarre. IMHO, if you’re dating someone afraid of garlic breath … you need to reconsider your standards. Accept no less than someone that who will fight you for the last bit of garlic deliciousness left on the plate!

This is super easy to make – with a food processor – and requires fairly basic ingredients.

A word on the garlic used: I’m lazy, and buy garlic cloves that have been pre-peeled by the produce department at my local grocery store. (For $2.50 for about a cup worth of garlic, it’s not worth it to peel them myself, IMHO!). I haven’t tried this with the mass produced pre-peeled garlic, but would assume that to be almost as good, just not as fresh. I would NOT recommend using pre-minced garlic, as that always tastes bitter and weird.

I use a very light olive oil for this, so the flavour doesn’t compete with the garlic too much. You could, alternatively, use all avocado oil, instead of the mix. If you don’t need to follow AIP diet restrictions, feel free to save a few bucks by using canola oil instead.

With regards to oil amounts: as listed, this will give you a nice, thick dip. If you’re looking for a bit thinner, you can continue to add more oil – about 3 cups total will give you more of a sauce consistency, rather than the dip.

Enjoy! Also: Keep an eye out for the coming recipes – AIP quick beet pickles, chicken shawarma, and more! Follow us on any of our social media accounts for updates, or subscribe to our newsletter for monthly emails!




Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.




Low Carb Sesame Crusted Smoked Tofu with Sesame Ginger Dressing

Wow, two new recipe posts in as many weeks? Maybe this dieting thing is helping me in other areas, too!

Anyway, yes. I’ve had a lot of comments on my personal Facebook about the low carb meal photos I’ve been posting, so I’m going to try to be better about actually doing up recipes and posting here. Generally, I just post photos of what I’m making to a “Diet Food” album, for me to reference when I’m making meal plans for the week. I get forgetful, so it’s nice to look through and think “YUM. Yes, I need to make that again!”, you know?

This particular recipe is one that we’ve really leaned on as a go-to, eating it at least 1-2 times a week. It’s easy to make, and tastes way better than any “diet food” has any right to, LOL!

It came about as a bit of a progression – I’ve had to cut my meat consumption on account of gout, and my husband loves tofu. After playing around with it a bit, we found that we both liked crispy baked tofu – a preparation that usually involves corn starch. With me needing to go low carb, that meant tweaking what we were doing, so I came up with a mixture of seasonings and sesame seeds that would add flavour and crunch, without adding a ton of carbohydrates… and eventually honed it into the recipe we use now!

We serve the crispy tofu cubes over top a salad – usually with cabbage, beets, carrots, cucumber, and radishes of some sort – and top it with a quick sesame ginger dressing – recipe below. SO good!

We use the “Soyganic” brand smoked tofu* for this – plain or Sriracha, depending on our mood at the time – but I’ve also done the same with normal, extra firm tofu. The smoked tofu we tend to use has far less water than normal tofu, however, so you’ll want to drain / dry the normal stuff much more thoroughly, if that’s what you’re using.

To make this gluten free, all you have to do is to use a GF soy sauce/tamari/coconut aminos when it calls for soy sauce in the dressing. Easy!

*No disclosures to make, we don’t have any sort of promotional arrangement with this company, we just really like their smoked tofu! But hey, if you guys are reading… call us *wink and finger guns*.








Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Spinach Feta Salmon Burgers Recipe

Today’s recipe is one of those things I threw together once, made some notes on – after the fact – and kept on making. Rather than actual directions, it was basically vague measurements like “two big handfuls of spinach” and “some fresh dill”. Everything was eyeballed.

At some point, I posted my “non-recipe recipe” on my Facebook page, but the time has come to actually do it up as a proper recipe and share with you.

Now, as you can tell by the genesis of this recipe, there’s a lot of room for variation. Add more dill and/or green onions if you like – or skip it, whatever. You can add a little or a lot of spinach – I’ve made it everywhere from about 1 cup, to – as pictured – 2 cups of spinach. I prefer it a bit closer to the 1 cup mark, my husband prefers it at 2 cups. Chacun son goût.

If you can’t find shredded Feta, you can use crumbled – just drain it really well, measure about ½ cup (it’s far more salty than shredded, for some reason!), and crumble it finely.

Usually, I like to add a lot of stuff to a burger, as you could probably tell by some of my past recipes, like my Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto, Moroccan Spiced Lamb Burger with Pea Hummus, Goat Cheese, and Beets, Tandoori Spiced Chicken Burger with Mango, Paneer “Indian Cheeseburgers”, and my
Apple Chicken Burgers with Basil and Gouda.

… For this one, though, I tend to eat it pretty plain – just a little mayo or lemon aioli, maybe a bit of lettuce.

It’s packed with delicate flavours, and too much in the way of topping – even just onion slices – will overpower it.

Enjoy!








Dill Pickle Cream Cheese Dip Recipe

Well, it’s been a long time coming, but I’m happy to announce that the big day is finally here – pre-orders are now open for my upcoming book, “More Than Poutine: Favourite Foods from My Home and Native Land!

If you’re new here, the basics: It’s a cookbook that is written from the point of view of a Canadian no longer living in Canada. Not only does it have great recipes for all of the well known, national favourites… it covers many regional specialties, as well as accurate homemade versions of many of the foods that you can’t buy outside of Canada! It was a lot of fun to develop, and I’m so proud of it!

Anyway, to mark the occasion, I’m going to share one of the recipes that was MOST requested when I polled other expats for commercial foodstuffs that they miss: Dill Pickle Cream Cheese Dip.

There is a line of cream cheese dips back home that is very popular, but not really seen as a Canadian thing… until you leave. Amazingly enough, while the brand that produces them is widely available in the US, this particular product is not carried anywhere but in Canada.

For “More Than Poutine”, I developed VERY accurate replica recipes for all 6 flavours of this line – all of which are very quick and easy to make! Gluten-free, too!

The look and texture are bang-on, as-is the flavour… so long as you use the right pickles! The type of pickle you use will affect the overall taste in the end, so for maximum accuracy, go for a Kosher Dill or Garlic Dill pickle. If you’re not familiar with the source material, feel free to use whatever type of pickle you love to eat.

I hope you enjoy this recipe, and the many others (120+!) in the book. Click here for more information on the book, and to place your preorder today!






With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

3 Sushi Sauce Recipes – Dynamite, Eel, and Mango

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

3 recipes posted in as many days! I’m on a roll!

In truth, the recipes I’m posting this week are all in lead-up to a big post I plan to make next week, which will be referring back to all of them. It’ll be a fun one! Anyway, *this* post is all about sushi sauce.

We love making sushi at home. While we do tend to stick to a certain few items (Tuna and/or salmon, usually with avocados, cucumber, and/or mango), sometimes we like to branch out and have a bit more fun with it – especially if we’re feeding more than just us.

These sauces are super quick and easy to make, and can make the spread a little more polished and impressive, when entertaining. While each has a roll or two that they’re traditionally served with, it can be fun to play around with, finding new roll combinations that taste amazing.

The Dynamite and Mango sauces are gluten free by default, to make gluten-free eel sauce, just be sure to use a gluten-free soy sauce.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

3 Sushi Sauces - Mango, Dynamite, and Eel



Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.



Chicken Satay Recipe – Gluten Free

Chicken Satay is one of those dishes that is SO close to being gluten-free… but isn’t.

The soy sauce included in both marinade and dipping sauce renders restaurant satay inedible to most with gluten issues. It’s such a small thing, yet ends up meaning that most restaurant-made satay is off limits.

So, if you’ve got to make it at home, best start with an amazing recipe! This is one of the recipes from Beyond Flour 2.

“The chicken stays nice, tender, and juicy from this marinade, and the dipping sauce is perfect for it – It compliments the chicken so well, and is amazing on its own – I feel like I could just take a spoon and eat it by itself. I could live on this.” – my husband’s view on it.

The sauce can be made ahead, or just as you’re grilling the chicken. I like to serve the sauce hot, but it can also be served cool if you like – you’ll just want to thin it with a little extra chicken stock, as it thickens when cold.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Chicken Satay

Chicken Satay - Pinterest Image


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Vegetarian Chorizo Burger with Grilled Poblano & Cilantro Pesto

My husband’s recent inability to handle eating pork or beef has certainly been a learning experience for both of us – new ingredients to work with, figuring out how to use them, how they differ from meat based counterparts, etc.

Recently, I was in the mood for a chorizo burger. I had some fun ideas, and didn’t want him to feel left out. So… we came up with a vegetarian chorizo burger for him.

I wasn’t able to actually try these – on account of my own dietary issues – but he was THRILLED with them. He loved the taste and texture, and even preferred it to the real thing. He especially loved all of the contrasts and complimentary flavours / textures in the overall burger.

If you don’t have smoked serrano powder, you can skip it if you would like- it’s good for a little extra kick, but isn’t absolutely necessary!

Enjoy!

Vegetarian Chorizo Burgers with Grilled Poblano and Cilantro Pesto






Rainbow Salad with Carrot-Ginger Dressing

Last week, I was doing my social media chores on Facebook, when I came across an ad for some takeout place way down south. I have NO idea why it was in my feed – driving 12+ hours for takeout isn’t reasonable! – but it featured a photo of a salad that I needed in my life.

I noted what I could see in it, and planned to make something like it at home. I made a few additions, based on our tastes – edamame, green onions and (optionally) avocado.

For dressing, I decided to throw together a carrot-ginger dressing. Not only were we both in the mood for something like that, it would go really well with the flavours in the salad. Also, I thought that the bright orange of it would be extra pretty against such a vibrant background. I was not wrong!

It actually took me two tries to get the dressing to where I wanted. Hit the flavour perfectly on the first go, but the texture left a bit to be desired. I’d used fresh carrots and pureed them, thinking that would be the easiest for people – not everyone has a juicer, after all.

I really wasn’t happy with the mouthfeel on it, though… so I went back to the original plan, and it was *perfect*. Freshly juiced is best, but if you don’t have a juicer – just buy some carrot juice in the produce section at your grocer.

Finally, this makes a ton of salad – a big, sharable bowl worth. We make it up and keep it in the fridge, picking away at it through a few meals. That is the ONLY reason I’m not including avocado in it – avoidance of brown avocado bits. If you’re making this up as a single serve thing – for a gathering, maybe? – I would recommend including an avocado or two. I love the texture and flavour of it in this!

Enjoy!

Rainbow Salad with Carrot-Ginger Dressing






Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.