Sophia Rose’s video collage of Alicia’s books and art, with Alicia’s song 1966

Sophia Rose, very creative herbalist, writer, photographer, designer, life artist, and my good friend, assembled this video collage of art from my books and photographs of me and my communal friends in the early 1970s in Northern California, to a fragment of my autobiographical jazz waltz, 1966.  You can savor Sophia Rose’s divine herbal and artistic offerings at La Abeja Herbs.

Gluten-free Maple Nut Muffins (Re-purposing Leftover Gluten-free Baked Goods)

Preheat the over to 380 F.

Line muffin pan with unbleached paper muffin cups (or make muffin cups from squares of unbleached oven parchment paper)

Break leftover gluten-free baked goods into pieces, tossing them into the bowl of a food processor. I used cinnamon-raisin bread to make these muffins tonight, but any sweet (as opposed to savory) flavored bread, roll, cake, cookie or pastry (or a combination) would work as well. Use the food processor to reduce the baked goods to crumbs.

For every cup of crumbs, add:

A beaten organic pasture-raised egg (this gives batter the same expanding flexible structure while baking that gluten does)

1 or more tablespoons of maple syrup (less sweetener needed if the crumbs contains cookies or pastries)

¼ cup of raw organically grown walnuts or pecans, pulverized in the food processor
1 tablespoon of organic virgin coconut oil

Optional: ¼ teaspoon of cinnamon (if you are using cinnamon raisin bread crumbs, you don’t need it)

¼ cup pure water (the amount depends on the inherent moisture of the ingredients. Just add a teaspoon at a time while blending, until the batter is thicker than pancake batter, but more liquid than cookie dough)

Once you have a thick batter, stop the food processor, and stir some organically grown raisins and dried cranberries into the batter.

Spoon the batter into muffin cups, filling them about 9/10 full. They will rise, but not a lot.

Bake about 20 minutes (the sides and tops should brown a little bit).

Leave the muffins in the muffin tin until cool enough to handle, then move them to a rack to cool completely – or, serve them warm.

Videos, plus a magazine article with photos, all by Hikaru Hamada during my summer 2015 Japan tour

Kaorico Ago Wada’s portrait of Alicia Bay Laurel at Cafe Millet, near Kyoto, on June 13, 2015.

Here‘s a link to Hikaru-san’s article and photos in the magazine he founded in the 1970s and has edited since then.

Here‘s a link to a video he made of my performance at Art Cafe Naksha in Awajishima of a famous old peace song on July 11, 2015.

Here is a link to a video he made of my performance at Modern Ark Pharm Cafe in Kobe of my song Beautiful, Beautiful, June 28, 2015.

Here is a link to a video he made of my performance at Modern Ark Pharm Cafe in Kobe of my song Paisley Days, June 28, 2015.

Many thanks to you, dear Hikaru Hamada!