This recipe is from goop.com It’s not only healthy, but delicious as well. 1 cup (2 1/2 dl) sunflower seeds 1/2 cup (1 1/4 dl) hulled pumpkin seeds 2 T psyllium husk 1/3 cup (3/4 dl) hemp seeds 1/3 cup (3/4 dl) chia seeds 1/3 cup (3/4 dl) flax seeds 2 t sesame seeds 1/2 cup (1 1/2 dl) sliced almonds 1 t salt 3 T+1 t (1/2 dl) olive oil plus extra for greasing the loaf pan 1 1/2 cup (3 1/2 dl) boiling water Preheat the oven to 400 F/200 C Grease a loaf pan with a little … Continue reading Goop’s Grain-Free Seed Bread: GF/DF

3 cups (7 dl) gluten free whole rolled oats 2 eggs 1 t salt 2 t baking soda 1 carrot, peeled and finely shredded 2 1/2 cup (6 dl) dairy free milk (I use coconut milk) 1/4 cup (1/2 dl) raisins Preheat the oven to 350 F/175 C. Put the oats in a food processor or a high speed blender and blend until they form a fine flour. Beat the eggs until fluffy. Put the oat flour in a bowl and add the dry ingredients plus the raisins. Add the milk and the eggs and mix it together. The dough … Continue reading Oatmeal and Carrot Bread: GF/DF (makes one loaf)

50 g fresh yeast (3 t if using dry yeast) 2 cups (5 dl) milk of your choice 2 T butter, melted 1 T sugar 1 t salt Appr. 5 cups (12 dl) all purpose flour I egg sesame seeds Heat the milk until finger warm. Add the butter and stir until melted. Put the fresh yeast in a mixing bowl (I use an electric stand up mixer), and add some of the milk and let it sit until the yeast is dissolved. If using dry yeast, put some of the flour in a mixing bowl, and add the yeast, … Continue reading Monica’s Sesame Braids – (makes 2 loafs)

This recipe from New York Times I have had and used for many years. Unfortunately I don’t master it with gluten free flour yet, but I’ll keep trying. 3 1/3 cup (8 dl) all purpose or bread flour 1/4 t instant yeast 2 t kosher salt 1 1/2 cups (3 3/4 dl) plus 2 T water Combine all the dry ingredients. Add the water and stir until blended. The dough will be very sticky. Cover the bowl with plastic wrap and let it rest in a warm room for at least 12 hours. The dough is ready when you see … Continue reading No-Knead Bread

2 cups (5 dl) gluten free flour of your choice 25 g yeast (1 1/2 t if using dry yeast) 2 T honey 2 T cooking oil of your choice 1 t salt 1 large carrot, peeled and finely shredded 1/2 cup (1 1/4 dl) oats 1 1/4 cup (3 dl) water, finger warm 2 T psyllium husk pumpkin seeds and sea salt flakes for sprinkling on top Put some of the flour plus the yeast in a mixing bowl. Add the finger warm water and mix it together. Add the rest of the. ingredients except the fiber husk. Mix … Continue reading Carrot Buns: GF/DF (serves 12)

These GF/DF baguettes are as close to the “real thing” as it gets. 25 g yeast (1 1/2 t if using dry yeast) 3 cups (7dl) finger warm water 1 T oil 3 1/2 cups (8 dl) of your favorite GF flour. I use either King Arthur GF flour or Sorghum flour 3 T+ 1t corn starch 2 t salt 4 T psyllium husk or psyllium husk powder Put all the dry ingredients (except the psyllium husk) in a mixer. Add the finger warm water plus the oil and mix till it all sticks together. Add the psyllium and quickly … Continue reading Baguettes: GF/DF

In our family, we typically give a recipe the name of the person who shared it with us. This recipe is from my niece, Ebba. 2/3 cup (1 1/2 dl) King Arthur gluten-free flour 1/4 cup (1/2 dl) Buckwheat flour 1/2 cup (1 1/4 dl) sunflower seeds 1/2 cup (1 1/4 dl) pumpkin seeds 4 T flaxseeds 4 T roasted sesame seeds 1/4 t salt 4 T Canola oil 3/4 cup (2 dl) hot water Mix all the dry ingredients. Add the water and oil and mix it all together. Put the mix on a baking tray with parchment paper. … Continue reading Ebba’s Crackers: GF/DF

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)