Archive for the ‘Gluten Free’ Category

Fiery Ferments Cookbook review

Fiery Ferments Cookbook review

I’ve been making basic ferments like sauerkraut and pickles for many years now but decided to branch out this year. I got this book for Christmas last year and finally got to put it to good use this summer.

I’ve made five recipes so far and they have all been delicious. All the recipes except one calls for taking out the seeds of the hot peppers and between that and the fermenting the heat level is perfect. The recipes are all listed by heat level too so you can choose how hot to make your ferments.

There are also recipes in the back of the book to give you some ideas of what to use the ferments in. And because they’re fermented, most of the recipes will last up to a year in the fridge, although not sure if they’ll last that long around here.

Pictured from left: Spicy Mango Onion ferment – Sri-rawcha – Caribbean salsa – Zhug and last is Adzhika.

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Easy Chicken Parmesan

 

Easy Chicken Parmesan

 

I’ve made this a few times now. It’s really easy and tasty too.

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Blueberry Ice Cream

 

Blueberry Ice Cream

Blueberry season is coming soon and as I have a bag still in the freezer from last year, I decided to make ice cream. It was really good!

3 cups organic blueberries (mine were frozen)

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Smoked Salmon Spread

 

Smoked Salmon Spread

I was looking for something different to bring to our book club potluck and used this recipe. Some of the ingredients are from a few salmon roll recipes I have but I wanted to make a dip. It’s easy and really delicious. I brought cut up celery and some gluten free crackers to serve on the side. It was a hit!

 

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Homemade Almond Flour

 

Homemade Soaked/Dried Almond Flour

 

I use quite a bit of almond flour as we’re gluten free and as we try to use organic as much as possible, finding organic almond flour has been a bit of a challenge.

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White Chocolate Coconut Almond Fat Bombs

White Chocolate Coconut Almond Fat Bombs

I’ve been low carb/ gluten free for over six years now and I am recently trying to up my healthy fats. Fat bombs are a great way to do that and they’re very satisfying as well. This is a mix of a few recipes I found and it’s really good. Once they’re solid and cut in pieces you can store them in the fridge or even in the freezer for when you really need a snack.

Ingredients

1/2 cup organic cocoa/cacao butter, finely chopped and melted

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Gluten Free Cheesecake Bars

 

Cheesecake Crumb Bars

 

This is adapted from a recipe from Carolyn Ketchum. She has a great blog, All Day I dream about Food and a new cookbook coming out, link below. I’ve switched up the recipe a bit and it’s easy to make and delicious as well.

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Sweet and Spicy Nuts

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Sweet and Spicy Nuts

I started making these around the holidays. I tried a number of recipes and tweaked them a bit to come up with this. I store them in canning jars, on the counter and they are usually gone within a week. Everyone loves them.

Ingredients:

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Spicy Hot Sauerkraut

Spicy Hot Sauerkraut

We’ve been making Sauerkraut for a few years now and this one is a new favorite. Lots of garlic and jalapeno peppers, almost like a kimchi. Goes great with everything!

 

Ingredients

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Pear Apple Crumble – Gluten Free

Pear Apple Crumble – gluten free

We got 20 pounds of local, organic apples and pears and I wanted to use some for making desserts for the family. Found a number of recipes I played around with until I came up with this. It’s delicious and was a big hit with everyone.

Ingredients:

Filling:

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