I love this socca bread traditionally from Southern France. It’s savory and flavourful and best of all gluten free. Chick pea flour or Channa bean flour can easily be found in the South Asian section of any grocery store. If you can come by at least 2 caste iron frying pans..you can play with the thickness of this lovely bread. Always remember to preheat your frying pan so you get a nice crisp crust.
Looking in the fridge to make dinner can be a daunting task when your tired and empty of ideas but I find if you keep garlic sausage in the freezer and the staples of cabbage and potatoes on hand, this comfort meal is quick and satisfying. My son loves garlic sausage so this is an easy sell for a last minute meal. If you buy your sausage from the local butcher or a local manufacturer, you can inquire if it’s gluten free as my Freybe brand is. The secret to getting your cabbage soft and sweet is to roast it at a high temperature.
Roasted cabbage with grilled garlic sausage and garlic mash
This recipe is quick and easy to use especially when you have over ripe bananas sitting around. Sometimes, I mix up the flours using a combination of buckwheat and brown rice but I usually just use brown rice. I’ve recently been using psyllium and flax as binders and find they work very well and also add fiber. I recommend whipping up a few at once and freezing for that quick tea so you always have some on hand. This makes 1 loaf pan .
Waffles are my son’s favorite Sunday breakfast so when I have the time to dirty a lot of dishes, I get out the waffle maker and blender. This recipe is light and airy. I like to serve with yogurt and blueberries with a little maple syrup.
This recipe is so easy and so delicious, I make it whenever I have access to fresh sockeye. I used to sear my salmon but I find this recipe much cleaner with less smell and mess. It’s also good for pink which is a little weak on flavour. I like to serve this with a green veggie such as steamed broccoli or green beans and a starch like brown rice or garlic mash potatoes. This is great company dinner with little fuss and lots of flavour. If your on a special candida diet , you can always replace vinegar with apple cider and dry mustard with a little coconut oil.
The first frost has come in the garden and I’m finally starting to pull up huge, I mean huge parsnips. Although I never used to like them as a kid, I now find the flavour sweet, creamy and extremely satisfying. I’ve been trying to get creative with this overabundance of root vegetables and thought the first thing to make is a hearty stew to ward the winter blues. If you can get it, you really want organic stewing beef from the local butcher with a little fat on it for flavour. Here’s a recipe I found somewhere a while back and modified for gluten free. Remember, the key to rich flavours is taking your time when browning the meat until nice and crusty. You can add any root vegetables you like . Sometimes, I add some frozen peas near the end for added colour.
Cookies are a part of my son’s daily staple at his request. My celiac father-in-law loves these , too, as he says they remind him of the cookies his mom used to make. I take that as a compliment as his face lights up every time I bring over them over. I’ve replaced traditional butter and oil with coconut oil and added ground flax for added nutrition. This makes about 2 dozen.