What I Get.

Many people's initial reaction when I mention my new diet (and, let's face it, I've mentioned it to just about everyone in the last six weeks or so, including total strangers) is "What do you eat?!"  Frankly, it was my first reaction, too.

But if my narrative of late has been the narrative of "no wheat, dairy, or eggs" (to the extent that Jo has also taken it upon herself to inform strangers that "Mom is allergic to wheat, dairy, and eggs"), it has also become a narrative of unsuffering sacrifice.  Ribs instead of a burger.  Sushi instead of a sandwich.

I made a fantastic batch of granola last week that I'm not sure I would have happened upon were it not for the new diet.  And I've returned to an old affection for vanilla soy milk.  Berries and watermelon and peaches and nectarines.  Soon we'll be home in the Pacific Northwest before cherry season is over.  I can hardly wait.  Roast chicken.  Olives.  Hummus and tahini, salsa and chutney.  I am not suffering, I assure you.

Last night I tossed together one of my new favorite desserts that will linger long after this phase has passed me by, Coconut Polenta Cake.  Indeed, the sacrifice is small, and the limitation renews my creativity as every good artist learns when muddling with a new medium.

Good Granola

Wet Ingredients (mix together)
1/2 c. unsweetened applesauce
1/4 c. canola oil
1/2 c. brown sugar
1/4 c. honey
2 tsp. vanilla
2 tsp. salt
1 Tb. Penzey's Baking Spice (or good cinnamon)

Dry Ingredients
3 c. rolled oats
1 c. steel cut oats
1 c. nuts (slivered almonds are my choice)

Mix together dry ingredients and pour wet ingredients over, stirring until evenly coated.  Press onto parchment-lined rimmed sheet pan and bake at 300 degrees for 25 minutes.  Stir, and continue to bake at 10-15 minute increments, stirring in between, until golden brown.  Store in air-tight container.  Frankly, I don't know how long this will keep, since it never lasts me as long as it should.

Coconut Polenta Cake

Preheat oven to 350.

Whisk together 1 can light coconut milk, 3/4 c. cornmeal, 1 tsp. salt, and 1/2 c. sugar. 
Pour into greased 9x9 pan, top with a generous handful of fresh or frozen raspberries. 
Bake 40-45 minutes until set. 
Cool to room temperature and slice. 
Also good chilled (that is, for breakfast).