Spain is absolutely one of my favorite places to explore. Old world European charm and wonderful sights and food. After discovering I was gluten intolerant my first thought was if I would have to give up my love of travel. I am passionately in love with home (United States) and exploring new places.
However I decided to take the negative aspect of gluten intolerance and turn it in to something positive. This Winter a cookbook I co-wrote with my mother will be published. It is the first gluten free food photography book.
The book goes home and abroad, near and far. But in this journey everything is gluten free. This cookbook has been a true collaboration to create. I have shot all of the photography featured and my mother (Nancy Miller) and I collaborated on the recipe development. She assisted on the photoshoots by cooking the dishes which was an enormous help.
Naturally since both us are gluten intolerant this food blog has a rapidly growing gluten free section. Our theme here just like our upcoming cookbook is a world of flavor. This recipe is our version of the Spanish Panellets cookie.
Panellets cookies are traditionally served for November 1. The Catalan region of Spain has a unique and storied history and is currently in the news as I write this recipe post. We hope you enjoy this taste of gluten free Spain.
(Catalan Cookies for All Saints’ Day)
2/3 cup butternut squash, cooked and mashed
1 1/4 cups almond meal
3/4 cup sugar
1 egg yolk
1/4 cup gluten-free flour blend (millet and rice flour combination)
2 tsp. lemon zest
1/2 tsp. vanilla
1/2 cup chopped almonds
1/2 cup chopped hazelnuts
Combine squash, almond meal, sugar, egg yolk, flour, lemon zest and vanilla. Mix to make a smooth dough. Let rest for 30 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
With small melon baller, make balls the size of walnuts and roll in chopped nuts. Place on baking sheet and bake for 15-20 minutes. Gluten-Free Panellets!