I mentioned on Monday that we went to Williamsburg over the weekend. Prior to our trip I did some researching via Yelp and found a restaurant that got good reviews for Gluten Free eaters. Needless to say I was STOKED.
The restaurant is called Food for Thought and though they do not take reservations if you call ahead they put you on some priority seating list. We called ahead but they weren’t over crowded so it was not needed. As soon as the waiter saw I was reading a Gluten Free menu he came back with a gluten free roll for me. I was thrilled to try it but I did not like it, the taste was grainy. But the thought was there!
For the first time in AGES I was torn between ordering my two all time favorite foods, both of which were happily on the GF menu: Shrimp and Grits VS Ribs. I asked the waiter and he recommended the ribs which were fall off the bone tender but they used a seasoning I was not a fan of. Oregano?
So overall the restaurant gets an A for effort in my book and a B in execution. I am looking forward to returning to try the Shrimp and Grits 🙂
One of the breads they brought out in the gluten bread basket was Sweet Potato Cornbread which is really funny because it has been on my to-do list for months now. It sounds PERFECT what with my sweet potato obsession and my love for cornbread.
Sadly Zach didn’t try it so I’m not sure how theirs was seasoned, I have seen some recipes online using pumpkin pie spice. I opted to go for no additional spices in this batch because I didn’t want anything to over power the sweet potato taste. The sweet potato is subtle. I like the way I can taste each main ingredient as I am chewing: the sunflower is nutty, the sweet potato is second, and then the cornmeal rounds out the whole experience at the end.
1/2 cup sunflower seeds
1 sweet potato, cooked (I baked mine for an hour)
1 cup cornmeal, gluten free
1 tsp Baking Powder
1/2 tsp Kosher Salt
1/4 cup Agave
1/4 cup Greek Yogurt
1/4 cup Coconut Oil
Preheat oven to 400F and prepare muffin tins.
In your food processor blend the sunflower seeds until they resemble almond meal. Add the sweet potato, cornmeal, baking powder, salt and mix well.
Add the agave, eggs, greek yogurt, and coconut oil, mix again.
Spoon out into muffin tins and bake for 20-25 minutes.
*I over baked mine and they are a bit too brown.