You must have those days.
Where no matter how well you know what you should be doing, you just can’t, for the life of you, listen to your brain.
I’ve been told that I should listen to my brain.
I’ve told myself that I should listen to my brain.
But on those other occasions I must just be fed up with all of the things my brain says that I should do, “because of due dates”, or “because the baking sheet is hot”, or because “you’ve already eaten 2nd dessert”, or “because you already have an injury and running would be stupid”, etc. so then I just.. ignore, ignore, ignore.
It’s like I build a mini berlin wall in my head to separate the thinking… from the doing… and I procrastinate, grab the hot baking sheet, eat a third cookie, and go for a run on a throbbing shin. Because I’m smart.
Yesterday I made pumpkin cinnamon rolls.
You can only imagine the number of things my brain must have been trying to tell me to do yesterday. Oh yeah, I also tried to move the cinnamon roll pan while it was hot. And practiced guitar for an unnecessarily extended period of time. And went to the movies. And to the gelato place that I never leave. They had spiced pumpkin. NOT my fault. Oh and baked cupcakes.
The brain-wall was thick on September 23rd.
Today, I will take a jackhammer to the brain-wall and face the things that terrorize me.
Woah, writing that = spine shivers.
Oh right, I was going to tell you about another time that I didn’t listen to my brain. For the sake of food aesthetics of all things. FOOD AESTHETICS. It’s not a thing really.
You see I made this galette. It’s gluten free. It’s made with quinoa flour. That means it tastes like a dessert but really you get pretty much every nutrient from it – incidentally. It was delicious.
The night I made it.
And the parchment paper I cooked it on was all rustic and pretty looking. And I didn’t want the galette to fall apart and die when I took it off the paper. And I wanted to photograph it in nice morning-y light. Obviously. So I stored it in a bag, wrapped in it’s parchment paper. The parchment paper that smelled like burn. like house fires and burn.
The next day, you can guess how this (once delicious) galette tasted. Burn.
Use your brain Britt. Logic over pretty.
This, when not stored in burn smell, is delicious.
Apple Quinoa Galette
For the tart crust:
- 1 1/4 cup quinoa flour
- 3 Tbs sugar
- 1/2 cup butter (softened)
Combine flour and sugar in a large bowl, then cut in butter and mix with hand to form a dough. Refrigerate cover for at least 1 hr.
Filling, now this one is quite off hand and depends on how many apples you would like:
- 3-4 very small apples, sliced thinly
- 1/3 cup brown sugar
- 1 tsp cinnamon/ as much as desired
- 2 tbs lemon juice
Preheat oven to 375°F. Mix all of the filling ingredients in a bowl and let sit. Roll out dough onto parchment paper until roundish and approx 1/4 inch thin or less. Arrange the cinnamon-y apples across the tart, leaving a 1 inch margin to fold over. Fold the dough over the edge of the apples. I found it easy to do this by lifting the parchment paper under each margin, and folding up and over. brush the tart edges with egg white and sprinkle with course/ brown sugar. bake for 16-20 minutes, or and long as is needed for crust to brown at the edges. DO not store in parchment. just eat.