Full on Oregon, or a taste of the foods and outdoors around Portland

Full on Oregon, or a taste of the foods and outdoors around Portland

When I get up on Friday morning, I know the day will be busy. I am excited because that morning, we are meant to go foraging, have lunch at Timberline lodge near Mt Hood National Forest, after which a visit of a distillery with its fruit orchard is planned. I feel impatient about every piece because it means that we’ll spend our time discovering the natural scenery and outdoors near Portland.

I always wanted to come to Oregon just for that.

I don’t think for too long about what to wear, and eventually decide to go for a light summer dress layered over a t-shirt that goes with my pair of gray sneakers. But minutes later, when a dark-skinned man with a shovel and a spray bottle attached to his backpack walks in the room where we all sit for breakfast, suddenly a doubt about my choice for clothes fills my mind.

Ingredients

  • 1/2 cup quinoa flour
  • 1/2 cup millet flour
  • 1/2 cup brown rice flour
  • 1 3/4 teaspoons xantham gum
  • Pinch of sea salt
  • 100 g unsalted butter, cold and diced
  • 1 large egg
  • 2 to 3 tablespoons cold water
Read the whole recipe on La Tartine Gourmande