Friday, February 19, 2021

gluten-free and dairy-free herb-y savoury drop biscuits


I've made these guys before, but I liked them better this way: lighter and fluffier. Here you go! 

You'll need:

  • 300 g gluten-free baking mix (includes baking powder)
  • 1 cup almond flour
  • 3 eggs, whisked
  • 1/2 cup soy milk
  • 1/4 cup grapeseed oil
  • 1/2 teaspoon salt
  • mixed dried Italian herbs, garlic powder, and dried parsley
Do this:

Whisk everything together, drop on to baking pans with silicone sheets, and bake at 170 C/350 F for about 14 minutes. 

Enjoy with homemade sauer klops (meatball) soup! Perfect when you have many snowy days in a row.

Wednesday, February 17, 2021

gluten-free and dairy-free banana and black-sesame bread

This little jar of black sesame paste kept staring up at me from the cabinet, with a best-before date looming. So I stared at a few online recipes and settled on this one (which I changed a bit). 

You'll need:
  • 200 g gluten-free pancake mix
  • 1/4 cup grapeseed oil
  • 1/4 cup sesame seeds (I used white but you could use black or white)
  • 1/4 c. black sesame paste
  • 2 bananas, mashed
  • 2 eggs
  • 1 teaspoon sea salt
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 cup soy milk
Do this:

Just beat everything with a mixer in a big bowl, oil the insides of a couple little loaf pans, pour the batter in, top with some black sesame seeds if desired, and bake at 180 C for 25 minutes then at 160 C for about 10 minutes (or I suppose you could cover it with aluminum foil and keep it at the higher heat instead of lowering to 160). 

It was a good combo of nutty and sweet, and a tad bit of salt to perk it up even more. I will be buying more black sesame paste just to make this again! 


Tuesday, February 16, 2021

dairy-free and gluten-free savoury salsa-yogurt muffins


These were a last-minute decision (to use up some salsa and to accompany eggs for a main meal) and an unexpected delight. I was pretty tired and opted for scrambled eggs and hash browns for dinner (and yes, sadly and deliciously, canned peaches for dessert). I had no idea that anyone in the house would like these, but I went for it anyway. Here's what I conjured up. (One of the boys liked them reheated and with a side of sliced ham today for a midmorning snack.)

You'll need:
  • 300 g baking mix (I used gluten-free)
  • 3/4 cup salsa
  • 1/2 cup milk (I used soy)
  • 1/2 cup yogurt (I used soy)
  • 2 eggs, whisked
  • 4 tablespoons grapeseed oil
  • dried parsley for sprinkling on top
Do this:

Whisk everything together, slosh into muffin cups, top with dried parsley, and bake on 170 C/350 F for about 12 minutes or so. That's it! 

Tuesday, February 9, 2021

ayurvedic dairy-free turmeric latte


Oh boy, this was delicious! I had remembered reading something about turmeric lattes a few years ago and wanted to try it in winter. This recipe was wonderful, and here it is with a few of my own tweaks. It actually made me feel really good and I felt much more energetic after I drank it. Maybe I need to try it in the morning and not at night! 

You'll need:
  • 1 cup milk (I used organic soy)
  • 1 teaspoon grapeseed (or other) oil
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger 
  • sprinkle of cardamom
  • sprinkle of cinnamon
  • ground black pepper
  • 3 drops liquid stevia 
Do this:

Put everything except the stevia into a pot on the stove and gently simmer and whisk for 15 minutes. Turn off the heat and drop in the stevia and then pour into a mug. I sprinkled mine with a little bit of extra black pepper. 

It's so warming, refreshing, and energizing all at the same time!

Tuesday, February 2, 2021

my best salmon cakes so far


I still like to play around with upgrading my salmon cakes game every time I make them! Here's the latest iteration, and if I say so myself, the best yet. I usually add a little dollop of mayo, but this time added some yogurt, too, and I think it elevated them to another yumster level.

You'll need:
  • 3 cans (170 g/6 oz. each) salmon
  • salt and pepper
  • 3 T. yogurt
  • 3 T. mayo
  • 1 T. lemon juice
  • 1 teaspoon garlic powder
  • 1 T. dried parsley
  • 2 beaten eggs
  • 2 teaspoons Dijon mustard
  • 1/4 cup rice flour, or enough to hold these cakes together
Do this:

Form into patties and lightly fry on both sides in a pan or griddle with a thin layer of grapeseed oil. Serve with mashed taters and a vinegary coleslaw (cabbage, carrots, equal amounts of olive oil and apple cider vinegar, salt, pepper, and dried parsley). 

Serve the salmon cakes with Tabasco and ketchup for some hot and sweet. 

Friday, January 22, 2021

new york-style vegan and gluten-free cheesecake

Isn't she a beaut!? We totally enjoyed this for our New Year's Eve party-at-home, just the four of us. It's thick and rich so it lasted us a few days, fortunately. I'm blogging all this, including my own tweaks, because my son Matthew wants to have this again for his birthday in March. I used a storebought and imported jar of Finnish strawberry-rhubarb jam for the topping, and it was the perfect tartness with the richness of the cheesecake. 

For the crust, I used this recipe from Gnom Gnom, and this is how I interpreted it for us.

You'll need (for an 8.5-inch/22 cm springform pan, which I oiled and lined the bottom with baking paper):
  • 2 cups almond flour or meal
  • 4 tablespoons powdered sugar
  • 8 tablespoons grapeseed oil
  • a sprinkle/pinch of sea salt
Do this:

Toast the almond flour in a dry pan on the stove for a few minutes, until it turns a bit darker and is fragrant. Put that into a food processor and whiz up with the other ingredients. Press it into the bottom of the springform pan and bake at 170 C/350 F for about 8 minutes or so. Let it cool and rest while you get on with making the cake filling. 

For the cheesecake (based on this recipe from A Virtual Vegan)...

You'll need: 
  • 2 cups raw cashews (soaked them in just-boiled water for 15 minutes and then drain)
  • 1 can of cooked chickpeas (about 1 cup, drained and rinsed)
  • 1 lemon, zest and juice
  • 1 tablespoon vanilla extract
  • 2 tablespoons katakuriko (Japanese potato starch), cornstarch, or arrowroot powder
  • 120 ml or 1/2 cup maple syrup
  • 1 tablespoon tahini
  • 400 ml soy cream (thick cream for whipping)
  • 1/2 teaspoon sea salt
  • 3 tablespoons apple cider vinegar
Do this:

Preheat your oven to 320 F/160 C. Blend the filling ingredients in a high-powered blender or food processor and then pour into your prepared pan with base. Bake for about 50 minutes, or until it's firm. 

Cool overnight in the fridge and then top with a fruit topping if desired. Enjoy that sucker! It's so festive, and a perfect substitute for the New York cheesecake I grew up on from Andrea's Quality Cheesecake in Orlando.