SMITH BITES

HOLIDAY NIBBLES

RECIPES AND PHOTOGRAPHY BY DEBRA AND ROD SMITH

Co-founders of SmithBites.com, Rod Smith (aka ‘The Professor’) and Debra Smith are professional photographers, videographers, writers and storytellers whose first life involved creating jingles and voiceovers for radio, television and film. Their love of food as well as a great story has allowed The Smiths to photograph and create videos about food on both coasts of the US and in Europe – at Smith Bites, ‘it’s the food that connects us all’.

Gluten-free, Grain-free Sour Cream Pumpkin Cakelettes

Makes 12 Cakelettes

1 cup tapioca starch ¾ cup almond flour ¼ cup coconut flour 1½ teaspoons kosher salt 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon ground flax seed* 12 tablespoons butter, melted, cooled and set aside 1 cup sugar 4 eggs 1¼ cups sour cream 1 teaspoon almond extract 2 teaspoons pumpkin pie spice Powdered sugar for dusting Preheat oven to 350 degrees

Melt butter over low heat, cool and set aside.

In a medium bowl, whisk together tapioca starch, almond flour, coconut flour, kosher salt, baking soda, baking powder and ground flax seed; set aside.

In a large bowl, whisk together the melted butter, sugar, eggs, sour cream, almond extract and pumpkin pie spice until well blended.

Add half of the dry mixture and whisk until nearly incorporated; add remaining dry mixture and whisk until well blended.

Spray pans well with cooking spray and fill pans ¾ way full; drop pan on the counter a couple of times to release any air pockets.

Place cakelette (mini-bundt) pan on baking sheet and bake for 25-30 minutes or until tester comes out clean.

Cool in pans for 6 minutes, then place a cooling rack directly on top of the cakelettes and flip over, turning the cakelettes out of the pan.

Cool completely and dust with powdered sugar right before serving.

These cakelettes can be made one day ahead and will keep for about three days. *You can substitute ground chia seeds or psyllium husks as well; I have a mix of equal parts flax, chia and psyllium husks in a jar set aside for baking. Party Stuffed Dates

Serves 8-10

24 large dates, preferably Medjool 2 ounces parmesan cheese, preferably Reggiano 24 walnut halves

With a paring knife, make a small lengthwise incision in each date and carefully remove the pits. Using a vegetable peeler, shave the cheese into ribbons. Tuck some cheese and a walnut half into the slit in each date. Arrange on a platter and serve.