Monthly Archives: May 2014

Gluten free buckwheat galettes

I came across this traditional French recipe and was delighted with its simplicity and delicious flavor. Once again, my son approves so it must be a good one.


Galette should bubble up before flipping.

buckwheatgalette2This makes 13 lovely crepes..I like to add a little jam and yogurt to the middle and roll up…yum!

Gluten free buckwheat galettes
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: French
Serves: 4
  • 2 cups buckwheat flour
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups warm water
  • ½ tsp salt
  1. Put everything in a bow and whisk
  2. Once well mix, leave to rest for at least ½ hour.
  3. Using a high quality non stick pan set temp to med. until hot
  4. Add a little coconut oil to the pan and add 1 ladle full of mix
  5. Quickly turn pan until you have a nice thin crepe
  6. Make about 13 galettes


Fermented Ketchup

My kitchen is alive these days in every corner. Starting with kimchi in one corner, I  now have water kefir bubbling away along with ketchup, mustard and carrots.  Fermenting my food is new to me but I have learned that it’s the best way to store food and create a live probiotic. I love the fact that this ketchup is made without fructose and has a lovely sauerkraut flavor. If you look back at my kimchi recipe, you will now use the live fermented juice to activate the ketchup. I started with pure tomato paste..preferably jarred organic if you can find it. Here is the recipe for fermented ketchup.

Fermented Ketchup
Cuisine: condiment
  • 3 7oz cans or jars of tomato paste
  • ⅓ cups raw honey
  • 3 TBLS raw apple cider vinegar
  • 6 TBLS sauerkraut juice
  • 21/2 fine grind kosher salt
  • pinch cayenne
  1. I fermenting jar (old mustard dijon jar with rubber seal)
  2. Add all the ingredients in the jar and mix well.
  3. Seal the jar and leave on the counter for 3 days.
  4. Open lid everyday to check on fermentation.
  5. Refrigerate after 3 days

Brown rice gluten free bread

I’ve tried quite a few gluten free bread recipes online and often find the gluten free breads to be either too heavy, dry or crumbly. This recipe was a nice surprise. I did modify it a bit making it easier and healthier. I hope you you enjoy it! I like to add coco and instant coffee for added flavor.


It should resemble cake batter once fully mixed.


Pour into greased 8″ pans and leave to rise.


You can sprinkle on seeds before baking. The texture is surprisingly good..especially toasted. Enjoy!

Brown rice gluten free bread
Prep time
Cook time
Total time
Recipe type: gluten free bread
Serves: 4
  • 2 cups brown rice flour
  • 2 cups tapioca flour
  • 1 TBLS guar gum
  • 1 TBLS ground flax seed
  • 2 tsp salt
  • ½ powdered milk
  • 2¼ tsp yeast
  • 3 eggs
  • 1 TBLS coco(optional for darker color)
  • 1 tsp instant coffee(optional for taste)
  • ¼ olive oil or butter
  • 2 tsp apple cider vinegar
  • ⅓ cup honey
  • 2 cups warm water
  1. Grease 8 inch bread pans with coconut oil
  2. Mix dry ingredients together
  3. Mix eggs, oil,vinegar and honey with blender for about 30 seconds
  4. Mix half dry ingredients to wet mixture about 30 seconds.
  5. Add remaining dry ingredients until blended.
  6. Slowly add warm water and turn mixer on high speed and beat for 4 minutes
  7. Bread dough will resemble cake batter
  8. Spoon dough into prepared pans. Set aside in a warm place to rise about 50-60 minutes
  9. Preheat oven ot 375 degrees
  10. Once almost doubled in size, place pans in preheated oven on middle rack and bake for 50-60 minutes or until breads internal temp reaches 200 degrees.
  11. Let bread cool in pans for 10 minutes.
  12. Remove loaves from pans and leave to cool on racks.


Turkey mole chili

I love this recipe especially when you add green chilies to spice it up. It’s a great meal for a cold winter day. I try to buy ground organic turkey. Ground chicken works great, too. I also use good quality san marzano canned tomatoes if you can find them. They are always sweeter and more flavourful . I also like to soak up and cook my black beans the day before so I’m ready to go. My 6 year old likea this recipe as long as I take out the raisins and omit the chilies. Enjoy!

Turkey mole chili
Prep time
Cook time
Total time
Recipe type: gluten free
Cuisine: mexican
Serves: 4
  • 1 lb organic ground chicken or turkey
  • 2 med minced onions
  • 4 cloves minced garlic
  • 1 minced green pepper
  • 1 bunch minced cilantro
  • 3 cups organic chicken stock
  • 2 TBLS dark coco powder
  • 2 TBLS chili powder
  • ½ cup raisins
  • 1 can(4.5oz) pickled minced jalapenos
  • 3 cups cooked black beans
  • 1 can diced tomatoes
  1. Heat up pot and brown minced onions,garlic, green pepper and ground chicken or turkey
  2. Once browned, add tomatoes,spices,raisins, black beans, chilis and chicken stock
  3. Cook for about 1 hour
  4. Before serving, throw in chopped cilantro.
  5. Serve with grated cheese, yogurt and tortilla chips