This Cardamom Coffee Cake is probably my biggest go to recipe for every brunch, potluck, or anytime dessert. My friend Christine first made it for me years ago and I immediately had to have it in my recipe book. I've made it countless times ever since and I always get "mmmm's" and "ohhhh, this is so good", and "can you send me the recipe?" Though I typically make this using the original non gluten free recipe (and sometimes in mini bundt form like I did for this Banchan Workshop), I love experimenting with gluten free flours. I relied on my trusty brown rice flour + xantham gum combo, but I also decided to make use of the huge bag of coconut flour that's been sitting in my pantry drawer. I had tried subbing in coconut flour in this Lemon Olive Chicken recipe, but it was disastrous so I've been a little wary of trying coconut flour again. But I'll admit this cake came out way better than I expected. With a little added texture and subtle hint of coconut, the result was pretty amazing. I love it with coffee in the morning, with tea in the afternoon, and with decaf tea for dessert while watching The Walking Dead. Ha! Let me know if you try it!
Last weekend I had the opportunity to shoot a Banchan Workshop for Selina at Skycreatives in Berkeley and eat a bunch of delicious Korean food at the end of the class. I met some wonderful people and had a blast learning about all the work that goes into making those little side dishes. Everything tasted so good and wasn't too spicy for my taste buds (I'm total weak sauce when it comes to spicy foods). Here is just a snippet of the photos I shot -- see more details of the workshop along with a printable recipe book on the Skycreatives blog.
There's something really soothing to me about washing rice.
This Bakesale Betty Coleslaw Bibimmyun was one of my favorite dishes. Who knew Bakesale Betty Coleslaw would go so perfectly with fried chicken and ramen noodles!?
I also made my favorite Cardamom Coffee Cake in mini bundt cake form for the workshop guests to enjoy with coffee after all their hard work. I will post this recipe here on the blog soon. Thanks Selina for having me!
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