Great Tastes of Manitoba

Episodes

Gluten-Free Baking with PULSE Flours

October 22, 2011 and March 24, 2012 No Comments

Chocolate Cake (Gluten-Free), serve with: Expresso Martini – in a shaker filled with ice, add 1 1/2 oz Van Gogh Espresso Vodka (Netherlands) and 1/4 oz simple syrup. Shake and strain into cocktail glass and garnish with maraschino cherry.

Blueberry-Lemon Quick Bread (Gluten-Free), serve with: Gascon Martini – in a shaker filled with ice, add 1 1/2 oz of Samalens Armagnac (France), a squeeze of lemon and 1/4 oz simple syrup. Shake and strain into cocktail glass, garnish with a twist of lemon.

Apple Crisp (Gluten-Free), serve with: Captain’s Spiced Calvados – in a shaker filled with ice, add 1 1/2 oz of Captain Morgan Spiced Rum, 1/2 oz of Calvados (France) and dash of simple syrup. Shake and strain into cocktail glass.

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