GF Salad Dressing

-

 1/4 c olive oil (or oil of choice)

1/4 c lemon juice (or vinegar of choice)

2 tsp dried oregano (or other herbs/mix)

1/8 tsp ground black pepper

1 tsp Dijon (or other) mustard

Combine and enjoy over any salad or grain.

Comments

Post a Comment

Popular posts from this blog

Chicken Greek Salad (GF, SF, EF)

-
 cooked chicken breast (1 large or 2) 2 medium tomatoes, diced, 1 large cucumber, diced 1 red bell pepper, diced 1/2 onion, chopped fresh chopped parsley or mint 1/4 c feta cheese 1/4 c kalamata olives Mix together and serve with the GF dressing. May be served with rice, quinoa or lettuce/greens.
Read more

Brownies (GF, NF, SF, EF, DF)

-
1/2 c oil 1/2 c plant milk (any kind) 2 tsp vanilla extract 1 c sugar 1/2 c ground flaxseed (or chia/other seed of choice) 1/2 c cocoa powder 1/2 c brown rice flour (a must) 1/2 c sorghum flour (can use regular flour if not gluten allergic) 1/2 tsp salt 1/2 c Enjoy Life chocolate chips Spray a 9x9 square pan. Mix together oil, milk, vanilla, sugar, and ground flaxseed. Add cocoa and salt. Stir in flours. Mix well. Add chocolate chips. Pour into the pan and bake 35 minutes at 350. Cool completely before cutting. Enjoy! Notes: You can also add seeds for a crunch as your allergy needs allow. Flours may be substituted as well as sugar based on needs/preferences. The rice flour is important for texture. We use Oat Milk, but any plant milk will work. Be careful using nuts! Many are nut allergic. Coconut flour uses up moisture, so it will significantly change the texture.
Read more

English Muffin Bread - Loaf

-
 2 pkg yeast 1 TBSP Honey 4 1/2 c flour (all purpose, wheat or other) 2 tsp salt 1/4 tsp baking soda 2 1/4 c warm milk In a large mixing bowl, prep yeast, honey and water. Mix and set aside until foamy. In another large mixing bowl, stir together the flour, salt, and baking soda. Warm the milk.  Add the warmed milk to the yeast mixture. Add the wet mixture flour mixture and stir until blended.  Prep 2 loaf pans with cooking spray or butter/oil.  Pour the batter into the pans. Proof them in a warm place (85) for 30-45 minutes. Bake once they rise to about the top of the pan and no higher or they will overflow. Use a cookie sheet underneath if you fear the overflow. Bake 30-35 minutes or until golden at 350. Remove form the pans and cool on racks when done.  Slice after completely cool. Slice, toast, and enjoy!
Read more