Join me at @primabrooklyn next Thursday for a gluten-free sourdough workshop!! You’ll leave with your own starter, recipes & tips, and you’ll get to score and take home ur own baby loaf 📒📒
Ticket link in my bio & on my site
Design by @lifeofkiii 🔖
what i eat with my weekly groceries from Hungryroot. use my code HALBURNS40 to get 40% off your first grocery order with @hungryroot !! #ad #hungryrootpartner
gluten-free sourdough bread from start to finish 🍞❤️
ingredients
½ cup starter (see above)
¾ cup GF all-purpose flour
2 cups water, divided
¾ cup GF all-purpose flour, plus extra for shaping (I like Bob’s Red Mill 1:1 Baking Flour)
¾ cup tapioca starch
¾ cup oat flour
¼ cup sorghum flour (or another GF flour alternative)
2 tablespoons ground flaxseed
1 tablespoon xanthan gum
2 teaspoons salt
full recipe on halleburns.com under my recipes :-)
halleburns.com is aliiive!!!!!
I’m excited to have a place to share things more easily like recipes and events and such. There are a few featured on there already, as well as a reallllly small batch of my seasoning for sale 🎙️🏷️🏷️
Web design by magical @ffrenchvanilla 🗽
Tomorrow is my cookbook’s birthday!!
I tend to celebrate most things and really can’t believe it’s been almost a year since Call Me Vegan came out. Plusss I got to reunite with @laurenvolo (who photographed the book) just a few days after I moved, so the whole thing felt very.. commemorative…. 🐌🖨️
An exhibition of my self!
I asked my mom and step mom if they could ship some of my belongings to me, stored under my old bed and in a garage somewhere. I scanned my favorites while watching Ex Machina which felt kind of chilling. I recommend this activity most definitely. Maybe what we have of ourselves now will be in museums one day.
you must try this frozen edamame hack 🫛 #tempe
edamame tempeh
1-2 bags shelled edamame, thawed
1-2 tbsps white vinegar
1 packet tempeh starter
remove hulls/skin then toss beans in vinegar. add starter and transfer to baggie. poke holes to ventilate and leave in warm spot (like an oven with the light on💡) for 24-48 hours. refrigerate until you eat!! i cooked mine with a @smashkitchen avo oil & hoisin sauce.
edamame tofu
1 bag shelled edamame, thawed
2 cups water
2 tbsps water
1.5 tsps agar powder
blend edamame with 2 cups cold water until mostly smooth. for smoothest option, remove hulls. mix 2 tbsps water and agar powder together before adding everything to a pot. cook over medium until thick. transfer to container and refrigerate until firm.
Cooking class 🥕🥕 !! 𐙚
Come join us on December 12th for a hands-on cooking class, plus wine and spirits by the glass thanks to @brooklynrootscollective . You’ll leave very full … and knowing how to make the chewiest udon-style noodles.
illustration: @irenechung.art
