I have been thinking about this blog post for more than a week but I haven’t come up with anything to write about. At all. Do you also get such writer’s blocks every now and then? Anyway. These last weeks have been pretty insane, to say the least. I have worked sooo much and often I haven’t come home before 7.30 pm, which means that there isn’t much time left to blog. Also, I think it’s really hard to switch from work mode to blogging mode so I guess that explains both my little writer’s block and the lack of posts here lately. But you know, sometimes life happens and you just have to accept that there isn’t enough time to do everything you want to do.
But isn’t it like this for everyone just before vacation? And I love what I do for a living so I’m not really complaining, just a little 😉 I have two weeks left before my vacation and I won’t be working any more evenings, which makes it a little easier to combine work + blogging. I actually can’t wait to start baking and cooking like a real food blogger again. You know, the recipe testing, the styling and the photo shoot. I also have a couple of exciting collabs to share with you. And a very exciting photoshoot with Bruns Frisörer. And we’re also planning our vacation (last minute, I knooow) and we’re thinking about where to go. Maybe Tuscany, or Austria. Or Venice. We’ll see and I’ll let you know where we’re going 🙂 What are your plans for the summer?
With only two weeks left before the vacation I’m slowly starting to eaze in to vacation mode. Or at least some sort of summer mode. The proper dinners are replaced by lighter salads, the pants are since long gone and the freezer is filled with icecream. I’m longing for all the things we have planned. I can’t wait to spend a week in the countryside, to have late night conversations with my love, to go skinny dipping in the lake at midnight, to cook delicious food, go for a run in the forest, have our morning coffee down by the lake and work on the house. On a rainy day I’ll probably be baking in the tiny kitchen. Scones or baguettes I guess. Baguettes, which we will fill with garlic butter and enjoy on the screen porch while listening to the rain. It may sound like a romanticization of the cabin life, but really, it’s not. I love every minute of it and when you don’t have wifi or a TV you start to appreciate other things, even the smallest of things. It’s lovely. And speaking of lovely – the baguettes I just mentioned – they’re lovely too. And if you scroll down a bit, you’ll find the recipe so that you can make them yourself 🙂
Glutenfree baguettes with vegan garlic butter
25 g yeast
700 ml lukewarm water
2 tbsp honey or syrup
2 egg whites
2 tbsp canola oil
3,5 dl rice flour
3,5 dl Sorghum flour (durramjöl in Swedish)
1 dl potato starch
40 g psyllium husk
2 tsp Himalayan salt
Vegan Garlic butter
150 g vegan margarine, room tempered
4 garlic cloves, minced
3 tablespoons finely chopped parsley
Dissolve the yeast in the water and add honey, egg whites and canola oil. In a separate bowl, combine all the dry ingredients. Quickly add the dry mix to the yeast mix and stir for a few minutes. Let the dough rise (covered) for about 1,5 hours.
Preheat the oven to 250°C.
Cover the kitchen counter with rice flour and bring out the dough. Divide the dough in three and roll out to baguettes, without kneading. Transfer your baguettes to a baking sheet covered with parchment paper. Let rise for another 45 minutes.
If the baguettes have lost their height and sort of floated away a little, just reshape them so that they get their round shape and height back.
Bake the baguettes in the middle of the oven for 25 minutes. Let cool.
While the baguettes are in the oven, prepare the garlic butter.
In a bowl, mash together margarine and garlic. Add the parsley and stir until well combined.
Shape the butter mixture into a cylinder (about an inch in diameter) and wrap in foil or plastic film. Put the butter in the fridge.
When the baguettes have cooled completely, cut incisions about an inch apart along the length of each baguette. Make sure that you are not cutting the whole way through.
Lower the oven heat to 220°C.
Bring out the garlic butter and unwrap it. Cut the cylinder shaped butter in thin slices and place one slice between each slit in the baguette.
Wrap each baguette in tin foil and bake for about 12 minutes. Carefully remove the tin foil and bake for another 3-4 minutes.
Let cool and then enjoy!