After picking up a shirt from the dry cleaners that I sprayed with curry sauce when I got Thai food from Sticky Rice last weekend, I stopped into Firehook Bakery in Cleveland Park on a whim.
Usually I try to avoid bakeries because of their forbidden fruits and torturous smells. But I thought I remembered something about them having gluten free options, so I figured I’d check it out.
The guy working there told me that they sometimes have brownies, but since they get all of their food delivered from the central Firehook bakery, they don’t have them all the time.
They did, however, have coconut macaroons. Which are fine and dandy. But the real star of their show are the chocolate-covered coconut macaroons. Not ones with the chocolate mixed in, but covered in a layer of dark chocolate.
After waiting all of five minutes when I got home, I broke into it. Um…amazing. The chocolate is dark, but creamy, and the macaroon in the center is really moist. Plus it’s the size of a tennis ball, which doesn’t hurt either.
If you wanted to make them yourself, I’m sure you could use this recipe tutorial which features a really awkward old people on Facebook interlude around the 2:00 mark… but why do that when the ones at Firehook are this good?
All Firehook Bakery Locations
3411 Connecticut Ave NW
Washington, District of Columbia 20008
Before I moved to DC, I splurged on a bunch of non-perishables from G-Free NYC, including a packet of Cocomama Quinoa Cereal. In the days when I was moving in, convenience was paramount for meals. So this was a great option, as you basically just tear open the packet, nuke it, and squish it into a bowl. I got the Banana Cinnamon (with a hint of Maple) variety. But they also have Orange Cranberry, Honey Almond, and Wild Blueberry to choose from.
Now, whoever was the photographer for the pictures on their website must be a regular Ansel Adams, because mine did not end up looking anything like theirs.
Mine looks about five shades darker, and I also just squirted it out right from the package, so it doesn’t have that nice fluffy-looking texture.
As far as how this stuff tastes – it is VERY rich. It must be the coconut milk and maple syrup, but it sticks in your mouth and gut like peanut butter. You’ve got to have a big tall glass of cold milk on hand to have with this.
I do like that they have found a way to make quinoa into a sweet dish, since I haven’t seen that done successfully. They use simple ingredients, and have also kept the consumer in mind by making it extremely easy to prepare. For those mornings when you don’t feel like dirtying dishes or doing prep work, these are a great solution.
Buy Cocomama products ($20 for a six pack of pouches)
Visit their awesome website
With the start of Passover, I usually start getting a lot of questions about gluten-free foods versus unleavened bread (ie: “Oh, you can have matzoh right? There’s no yeast!”) Even though I don’t know the ins-and-outs of the holiday, I know that sometimes unleavened does end up meaning that a food is also gluten free (flourless chocolate cake, meringue).
And, as happened to be the case today with… coconut macaroons!
We had a potluck lunch at work, and one of the expert bakers brought these lovely macaroons, made from a recipe from Real Simple. I love that these are naturally gluten free, Passover friendly, and a boost from your traditional macaroon.
View the recipe on Real Simple
These were really light, chewy, and snackable. I could have eaten four or five easily. I will definitely add this to my list of “impressive but easy” desserts.
In other news: G-free NYC is opening tomorrow! I think I may have to stop by after work, even though it’s totally out of the way.