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) finely chopped 1/2 sea salt 1/2 t garlic salt 1/2 t baking soda Preheat the oven to 350 F/175 C. Put all the ingredients in a stand mixer, or mix by hand till a ball forms. Cut the ball into 20 pieces and roll each piece out into a finger thick stick. Place the breadsticks on a parchment covered baking … 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 the apples with a potato peeler or a paring knife. Cut the apples in quarters and use a paring knife to cut out the centers. Cut the apples in small pieces and put in a medium/large sauce pan. Add 4 T of water and cook the apples on medium/low about 15 minutes or until the apples are soft. Stir occasionally. … 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. (The salad dressing is pictured in Eva Solo Drip-Free Salad Dressing Shaker). 1 cup (2 1/2 dl) oil of your choice Juice of one lemon 4 T apple cider vinegar 1/3 cup (3/4 dl) chili sauce 4-5 T sugar 1-1 1/2 t salt 1 medium size yellow onion peeled and grated Mix all the ingredients with a wire mix and … 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 tolerate goat cheese better. The one cheese I can eat without any problem, I make myself. 2 cups (1/2 l) yoghurt plain whole milk, or Kefir 2/3 cup (1 1/2 dl) sour cream 1 garlic clove minced 1/2 t salt I T chives finely chopped 1 T parsley finely chopped (save a little for decoration) Heat the yoghurt (or Kefir) … 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 don’t have a dehydrator) 1/4 t freshly ground black pepper 1/2 salt 3-4 cloves minced garlic Whisk it all together and pour into a salad dressing bottle. Pour the desired amount into small individual dishes. Instead of the herb seasoning, Za’atar is another spice mix I like to add to my oil. You can literally add any dried herbs or … 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, minced 3 T olive oil 1 1/2 t salt 1/2 t freshly ground pepper 1 T tomato paste Preheat the oven to 400 F (200 C). Cut the eggplant, bell peppers, and onion into 1″ cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, … Continue reading Roasted Eggplant Dip: GF/DF

Almond milk is the only home made dairy free milk that I can get to foam, and it takes less than five minutes to make. 4 1/3 cups (1 l) water 3/4 cups (2 dl) raw almonds 1 t vanilla sugar (optional) a pinch of salt 1 Medjool date, pitted Put all the ingredients in a high power blender and mix on high for 2 minutes. Pour the “milk” in a nut bag and squeeze out the milk into a pitcher. It keeps for about three days in the fridge. Continue reading Almond Milk: GF/DF

Celery juice is another drink with many health benefits. We usually drink a glass a day. Celery is an acquired taste for some people. One option is to add a little frozen fruit. 6 celery stalks Juice of one lemon a small piece fresh ginger, peeled 1/4 English cucumber 1/4 cup frozen pineapple or mango (optional) 2 cups (500 ml) filtered water 4-5 ice cubes Clean the celery stalks and the cucumber and cut into small pieces and put in a juicer or blender. Add the lemon juice, water and the ice. Blend on high until smooth. It tastes best … Continue reading Celery juice: (2 glasses)

After the holidays we usually end up with lots of various nuts and dried fruit. What better use of it than making energy bars for a quick snack when trying to get back into healthier eating habits again. Let’s use our creativity and get started. 10 Medjool dates pitted and soaked for a couple of hours in warm water 2 cups (5 dl) mixed nuts 1/2 cup + 1T (1 1/2 dl) pumpkin, sunflower, chia, and sesame seeds 1/2 cup + 1T (1 1/2 dl) rolled oats 1/2 t salt 2 T Agave or honey Put the soaked, drained dates … Continue reading Holiday (leftover-nut) bars: GF/DF (serves 15-25)

Like I have mentioned earlier, I’m a BIG fan of Meet the Source, (https://meetthesource.com), in California. Here is my version of their cookie dough bliss balls. 1/2 cup (1 1/4 dl) oat flour (I make my own flour by putting gluten free rolled oats in my blender and blend until they form a fine flour) 1/3 cup (3/4 dl) almond flour 4 T coconut flour 1/2 cup (1 dl) cashew or almond butter 1/2 t vanilla extract 2 T agave or maple syrup 2 T coconut or almond milk 5 T dairy free chocolate chips Put all the ingredients except … Continue reading Cookie Dough “Bliss Balls”: GF/DF (serves 15-20)