July 4, 2020 / Lyn Jones / 0 Comments
1/4 cup GF vegan mayonnaise (my favourite is the Avocado Oil-Based Vegan Mayo)
1 Tab. Apple cider vinegar
1 Tab. Extra virgin olive oil
2 tsp. GF Dijon mustard
1 garlic clove, minced
1/4 tsp. GF ground black pepper
Himalayan fine grain salt, to taste
Whisk together dressing ingredients and add to the slaw. Mix until everything is well coated with the dressing. Cover and chill for one hour, up to eight hours. Gently toss just before serving.
June 26, 2020 / Lyn Jones / 0 Comments
Fast, healthy, delicious flatbread. A soup-worthy bread that’s easily made. The bread has a nutty flavour that goes with everything. Enjoy with jam or use in soups and other savoury options. I like it best warm, but I can attest that it is great cold (grabbed from the refrigerator), too.
INGREDIENTS
- 1 cup (90 g) rolled oats (certified gluten-free, as needed)
- 1 cup (250mL) water
- 2 cups (224 g) almond flour or almond meal
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt (optional, or to taste)
- Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the oats and water. Let stand for 10 to 15 minutes to soften. Vigorously stir for 30 to 60 seconds to break down the oats; add the almond flour, baking powder, and (optional) salt, stirring to combine.
- Transfer dough to centre of prepared baking sheet. Using fingertips, press into an even 10 x 8-inch (25 x 20 cm) rectangle. Dimple the surface of dough (slightly) with fingertips.
- Bake in the preheated oven for 22 to 25 minutes until light golden brown at edges, the centre is set, and the surface appears dry.
- Using the parchment paper, lift the bread off of the baking sheet, and then slide off of the parchment paper onto a cooling rack. Serve warm or cool completely.
NOTES
Storage: Store the completely cooled bread in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 3 months.
Variations: Top with fresh chopped or dried herbs (rosemary), seeds, or a drizzle of olive oil.
Pizza Crust: Use the focaccia as a pizza crust! Bake for 10 to 12 minutes before adding desired toppings
- Category: Bread
- Method: Baking
NUTRITION
- Serving Size: 1/12 of loaf
- Calories: 132
- Sugar: 0.8 g
- Sodium: 129.7 mg
- Fat: 9.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 8.7 g
- Fiber: 2.7 g
- Protein: 4.8 g
- Cholesterol: 0 mg