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.

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! 

 

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! 

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!

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.