Hummus, Dips, Salad Dressings, and Spreads!
This hummus is a nice change from the traditional chickpea hummus. I usually make it in the food processor, but if you prefer it smoother I recommend that you to do it in a high speed blender. Put all the ingredients, except the water, in a food processor or blender and add the water slowly while mixing on low until smooth. Continue reading Green Hummus: GF/DF
Homemade almond butter is easy to make, if you have a high speed blender, and is 100% natural. You need: Heat the oven to 350 F/175 C. Put the raw almonds on a baking tray and roast for 15-20 minutes. Always use unsalted roasted almonds. If you don’t roast the almonds you need to add oil, otherwise the butter will be very dry. The roasting combined with the blending releases the oil in the nuts. An alternative is of course to buy almonds that are already roasted. Pour the roasted almonds into the blender and blend on high, using the … Continue reading Almond Butter (makes 3 cups/700g)
1 large sweet potato 3 garlic cloves, peeled and smashed 3 T Tahini Juice from 1 lemon 1 can of chickpeas, rinsed and drained 3 T olive oil 1 t salt 1/2 t cayenne pepper 1/2 2 paprika powder 1/2 … Continue reading Sweet Potato Hummus: GF/DF
3 ripe avocados, peeled, pitted and mashed 1/2 red onion, diced 2-3 garlic cloves, minced 1 lime, juiced 1 jalapeno pepper, cored and finely diced 1/4 cup fresh cilantro, chopped (optional) 1 t salt 1/2 t ground cumin Add all … Continue reading Guacamole: GF-DF
These breadsticks are good to eat plain, but they are also very good to dip in hummus. 2 1/2 cups (6 dl) almond flour 2 eggs 4 t olive oil 2 t honey 2 t fresh herbs (I use oregano) … Continue reading Herbal Breadsticks: GF/DF (serves 20)
I often use a variety of apples when I make apple sauce. Sometimes I just do enough to fill a couple of mason jars, but in the fall I love to make a lot and keep in the freezer. Peel … Continue reading Apple Sauce
I usually only put oil, vinegar and freshly ground black pepper on my salads, but sometimes I like to switch it up. This recipe, which I got from a friend years ago, is one of my families favorite salad dressings. … Continue reading Salad Dressing a la Harriet
The hardest part for me being lactose sensitive is not being able to eat all the cheese out there. I do best with aged cheddar, and although goat’s milk has almost as much lactose as cow’s milk, I seem to … Continue reading Garlic Herb Cheese Spread: GF
When I serve bread with a meal I usually offer a dipping oil instead of butter. 1 cup (2 1/2 dl) olive oil 2-3 T mix of dehydrated spices of your choice (Italian seasoning is a good substitute if you … Continue reading Oil and herb dip: GF/DF
One person I follow and whose recipes I love is Ina Garten. Her roasted eggplant dip is a big favorite in our family. 1 medium size eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, … Continue reading Roasted Eggplant Dip: GF/DF
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