Not much happening here at the old Smith Bites homestead; there is still snow on the ground (‘Suprise!’ she says sarcastically) and The Professor is in his nineth week of a 16-week semester. The good news is that as of today, it looks like temperatures near 50 will be here by Friday . . . break out the flip-flops people!
This past weekend I found a design for my dream garden I’d tucked away more than a year ago; I’m still in love with the design and would love to have a garden like the one on those pages but first we need a fence, then build raised boxes for planting, truck in pea-gravel and add the chickens and bees we’ve wanted for a couple of years now. All of which take time and money – we’re short on both so I’m pondering compromises we can live with to get the ball rolling.
Oh. And one other tiny little detail that needs tending to: the family of raccoons living underneath our deck.
They’re cute from a distance but the female is quite large and very bold; the two little ones aren’t so little anymore and they are into everything that isn’t nailed down. We know they carry disease and would most likely be a problem with both chickens and bees (not to mention the humans who live here) so they must go and we’re researching how to remove them – any suggestions would be welcomed.
We’ve remodeled our studio and added a small shoot kitchen; more about that in another post but for now we hope you’ll enjoy this quick piece featuring our absolute favorite gluten-free wraps on the market – Toufayan Bakeries.
Toufayan was kind enough to send us several varieties of their gluten-free wraps including: spinach, sun-dried tomato, garden vegetable and plain. We wanted to do something a little different that you might not think about when it comes to a wrap and I thought something sweet and cinnamony might be nice. We cut a few into strips, fried them in hot oil and dusted them with cinnamon sugar – Gluten Free Cinnamon Crisps anyone?
So simple it’s not quite fair to call it a ‘recipe’ but there you have it.
Disclaimer: This is a sponsored post and I am being compensated to share this brand with our readers; however, all opinions are strictly my own.
GLUTEN-FREE CINNAMON CRISPS
NOTE: I shallow-fry these in a skillet so I only need about 1-inch of oil in a 10-inch pan; the cinnamon sugar ratio is: 1/2 cup of sugar to 1 Tablespoon of cinnamon – place in a bowl and mix until well blended
- Toufayan gluten-free wraps, plain
- Cinnamon Sugar – see above
- Grapeseed oil for frying
- Heat oil to 325 degrees
- Slice each wrap into long strips, then slice into thirds
- Fry pieces in oil for about 5 seconds – do not look away as these fry up in seconds!
- Sprinkle with cinnamon sugar
- Cool for about one-minute and enjoy