After not seeing a drop of rain in weeks, Sunday’s storm was the perfect happy excuse to stay inside and bake. I found a wonderful recipe for strawberry, millet, and almond cake with buttermilk on Beatrice Peltre’s blog La Tartine Gourmande. This is a gluten-free recipe, which I was excited to try out because I wondered how different the texture and taste would be.
As my boyfriend and I have been discovering, gluten-free products are really expensive. This recipe calls for almond meal, which costs $10.99 for a 2-pound bag. So I got a little creative and made my own. Take 1/2 cup of almonds and 3 teaspoons of sugar, and use a food processor to blend them together – so simple and inexpensive. I ended up adding a little extra sugar because the oils from the almonds made the mixture a little sticky.
Jeff has a brand new muffin pan, so we decided to make muffins with the cake mixture. I usually find muffins dense and heavy, but these came out nice and light - a delicious spring and summer treat. If you would like to try it out for yourself, click here for the recipe on La Tartine Gourmande.