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Aran Goyoaga

Aran Goyoaga Food blogger

USA

Aran Goyoaga combines variations of Basque cuisine with her own creative gluten-free dishes.

Her blog www.cannellevanille.com is based on the flavours of her Basque childhood and translated means, ‘cinnamon and vanilla’. She loves photographing fish and vegetables because these are the foods she craves.

Aran Goyoaga is a Basque ex-pat living in the U.S.A. She named her blog “Cannelle Et Vanille” because cinnamon and vanilla are the smells and tastes of her childhood. The freelance food writer, stylist and photographer now lives in Seattle, Washington and published her first cookbook “Small Plates and Sweet Treats” in 2012. She started experimenting with gluten-free recipes after she found out she had a genetic gluten sensitivity. Since switching to a gluten-free diet, all her symptoms have disappeared. For those who prefer to cook with gluten, she recommends substituting all-purpose whole wheat flour for the gluten free flour in her recipes. Her favourites subjects are the foods she craves – fish and vegetables. She enjoys creating recipes and photographing them. She admits to a tableware and prop ‘addiction’ and buys a lot of her dishes are from local Seattle shops but also has some from her childhood home in Bilbao.

Aran is a mother of two children and uses her blog as a personal journal of her recipes, photographs, travels and stories about her life. She also teaches cooking classes and holds workshops in food styling.

Fried eggs with ham Fiddleheads (young fern shoots, Canada) A plate of different coloured eggs Whole eggs and egg shells in an egg box (seen from above) Herb Gnudi (ricotta dumplings) with fiddleheads (Canada) Dried rose buds in preserving jar