2.5 cups (6 dl) King Arthur GF flour and 1/2 cup (1 dl) Buckweat flour 1 1/4 cup (3 dl) finger warm water 1/2 cup (1 1/4 dl) oil (I use olive oil) 1 t salt 1 T honey 1 1/2 t instant dry yeast 3 T potato starch 2 T psyllium husk 3/4 t baking powder Turn the oven on to 450 F (225 C). Mix finger warm water in a bowl and add the yeast until it dissolves. Add the oil, salt, potato starch, psyllium husk, baking powder, honey and flour (save 2 T for the kneading). Mix … Continue reading Honey Loaf: GF/DF

Crepes is an easy but still festive dish. The filling can be anything you have in the fridge. I often just fill them with chunky salsa, served with a side salad. Pictured is also homemade blackberry kombucha. (Blackberries and lettuce from Star Hollow Farm). 2 eggs 1 1/4 cup (3 dl) glutenfree flour 2 1/2 cups (6 dl) dairy free milk 1 pinch of salt 1 T vegan butter, melted grated cheese (optional) Whisk the eggs with half of the milk. Mix in the flour and salt. Add the rest of the milk and the melted butter. Let the batter … Continue reading Crepes: GF/DF (serves 4 – makes about 12 crepes))

This soup tastes best when the nettles are tender, which is early to mid spring, but they can be picked throughout the summer and fall too. Just don’t pick them when they begin to form flowers. Nettles are known for various health benefits. So go out and pick your nettles, at least half a shopping bag, but don’t forget to wear gloves because nettles do sting before they are cooked. The best nettles are the ones closest to the top of the plant. nettles 1 shallot, finely chopped 1 clove garlic, minced 4 cups (1 liter) vegetable broth 4 T … Continue reading Nettle Soup: GF/DF (serves 2)

Salad: 1 large bunch chopped kale (large stems removed) 1 cup (2 1/2 dl) uncooked quinoa 2 cups (5 dl) water 1/2 red onion 1 can black beans 1 can sweet corn 1 cup (2 1/2 dl) tomatoes, diced 1 avocado, cut into small pieces Dressing: 1 clove garlic, minced 4 T fresh lime juice (about 2 limes) 3-4 T hot sauce of your choice 4 T water 1 t maple syrup 1/2 t cumin 4 T fresh parsley or cilantro, chopped salt and pepper to taste Rinse the quinoa and put in a sauce pan with the water. Add … Continue reading Lalique’s Spicy Kale, Quinoa and Black Bean Salad: GF/DF (serves 4-6)

Crust: 1 1/4 cup (3 dl) gluten free flour 1/2 t salt 125 g vegan butter 2 T cold water Filling: 1 small leek, cut in thin slices 1/2 red onion, chopped 2 garlic cloves, minced 1 zucchini, cut in small cubes 1 red bell pepper, cut in small cubes 5 Swiss chard leaves, remove stem and cut in pieces salt and pepper to taste 1 T olive oil 2 eggs 3/4 cup +2 t (2 dl) dairy free milk of your choice (I use oat milk) 1/2 cup (1 dl + 1T) dairy free cheese salt and pepper to … Continue reading Quiche: GF/DF (Serves 4)