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1. www.cannellevanille.com › gluten-free › cherry-tomato-prosciutto-and-ricotta-fritattaCherry tomato, prosciutto and ricotta fritatta :: Cannelle et...

   www.cannellevanille.com › gluten-free › cherry-tomato-prosciutto-and-ricotta-fritatta

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   12 de jul. de 2013 · Aran, I’ve been reading and enjoying your blog for more than 8 months now, and I’m learmning from your food photography approach. However, my day work has been very hectic and I only now could write.

2. www.cannellevanille.com › gluten-free › rhubarb-rose-cake-flower-classA rhubarb and rose cake for a flower class :: Cannelle et Vanille

   www.cannellevanille.com › gluten-free › rhubarb-rose-cake-flower-class

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   22 de may. de 2014 · Rhubarb and rose cake. Makes a 9-inch fluted bundt cake or an 8-inch cake or 12 individual muffins. 10 tablespoons (140 g) unsalted butter, plus more for mold

3. www.cannellevanille.com › gluten-free › apple-hazelnut-oat-cakeAn apple, hazelnut and oat cake :: Cannelle et Vanille

   www.cannellevanille.com › gluten-free › apple-hazelnut-oat-cake

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   Apple, hazelnut and oat cake. makes one loaf cake. 3/4 cup (105 g) superfine brown rice flour 1/2 cup (50 g) hazelnut flour 1/2 cup (60 g) oat flour

4. www.cannellevanille.com › seasons › summerThe Season of Pink Apples and a Cake :: Cannelle et Vanille

   www.cannellevanille.com › seasons › summer

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   In a separate bowl, whisk together the yogurt, sugars, eggs, olive oil, vanilla seeds and cinnamon. Add the liquids to the dry ingredients and mix. Fold in the chopped walnuts and sauteed apples. Pour batter into pan and bake in a 350F (180C) oven for about 30 minutes or until done (depending on the size of the pan) Posted under: basque, cakes ...

5. www.cannellevanille.com › custard › daring-bakers-and-a-buche-de-noelDaring Bakers and A Buche de Noel :: Cannelle et Vanille

   www.cannellevanille.com › custard › daring-bakers-and-a-buche-de-noel

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   Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds). Sift the flour into the mix. Beat the eggs whites, gradually adding the granulated sugar until stiff. Pour the almond meal mixture into the egg whites and blend delicately with a ...

6. www.cannellevanille.com › food-styling › food-photography-workshop-in-seattleFood photography workshop in Seattle, November 17

   www.cannellevanille.com › food-styling › food-photography-workshop-in-seattle

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   21 de ago. de 2013 · WHAT: Hands-on food photography class where we will discuss camera settings, daylight photography, composition, food and prop styling. WHEN: November 17, 2013 from 9am until 3pm PST. WHERE: The Pantry at Delancey, Seattle, Washington. FEE: $200. Register HERE.

7. www.cannellevanille.com › gluten-free › a-little-oat-and-honey-breadA little oat and honey bread :: Cannelle et Vanille

   www.cannellevanille.com › gluten-free › a-little-oat-and-honey-bread

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   1. In a small bowl, combine the yeast and warm water. Whisk to dissolve the yeast. Add the honey and whisk to combine. Let the yeast ferment for 10 to 15 minutes until bubbles start to form on the top. 2. Whisk together the superfine brown rice, teff, oat flours with rolled oats, flaxseed meal and salt.