Hello, fried food. I missed you.
So, I made these the other day for friends and family – basically, it’s one of those “I can’t tell it’s gluten free” recipes. It’s yet another great use for almond pulp – the byproduct of the Make Your Own Almond Milk recipe. You can substitute almond flour as well, but almond pulp is my go-to in this recipe. Almond milk is simple to make and the only ingredients are almonds, water and a little salt – no additives or preservatives, plus you get to make awesome stuff like this from the left over pulp.
Need to be dairy free as well? Use Nutritional Yeast in place of the cheese. Continue Reading
Have you ever tried a kohlrabi? It’s that sputnik-looking vegetable that shows up at many a farmer’s market these days. I tried one for the first time a few years ago and really liked the taste and texture – much like a mild form of cabbage – so I figured it’s one of those under-utilized vegetables making a comeback. Apparently they are not a “new” thing. When I mentioned kohlrabi to my dad the other day, he told me when he was a kid, they grew these in their victory garden after WW2. He said they ate them raw, like biting into an apple raw. He also said he hasn’t had one since he was a kid. The skin is a bit tough, so I peel then grill them. Next time I see my dad, I may just make this to see if it gives some good memories of his childhood! Continue Reading
…or a crunchy snack! This recipe offers the option of Ranch or Italian flavor. As many of us know, gluten free bread is expensive and tends to dry out pretty fast. If you have some dry, stale gluten free bread on the verge of being thrown away, consider spending about 20 minutes making these croutons which also double as a quick snack too. Yummy! Continue Reading
A simply perfect pizza on a hot summer evening, or the perfect appetizer to take to the neighborhood cookout. Be sure to get your servings first, as it disappears quickly among the gluten-eating crowd! My gluten-eating neighbor has a tendency to hoard this pizza in the back of his fridge after he rations it out to other guests!
This dry Ranch Mix is not only simple to make, but when prepared as a salad dressing, tastes way better tasting than just about any store bought product. Plus, you don’t get any of those yucky additives and preservatives. It also adds deliciousness to a many other things gluten free – just click the Ranch tag to the right! Note: Choose your herb and spice brands carefully if you are at all concerned with cross contamination. (Special appearance by my carrot-loving photobomber!). Continue Reading