I’m hanging out over at With Style and Grace today sharing this gluten-free gem during her maternity leave. I need to publicly state: my hat is completely off to every GF baker out there. How do you guys do it? After a couple failed baking attempts, I ditched flour all together and went with this little number. I think that means I either cheated or got smart.
In other news, you may have noticed the new link in the nav—Recipe Box. I’m partnering with Ziplist to make recipe-saving and shopping-list-creating a little easier.
To deseed pomegranates without a mess, place a halved and stretched pom into a ziplock bag. Close and smack the peel of the fruit with the back of a wooden spoon, releasing just enough seeds for your desired serving. Store in the fridge.