Chickpea Fritters

Ingredients:

1 C Chickpea (Garbanzo) Flour
1/2 t Sea Salt
1/4 t Baking Soda
1/4 t Ground Cumin
1/4 t Ground Coriander
1/8 t White Pepper
1/2 t Garlic Powder
1/4 t Onion Powder
2 t Lemon Juice
1/2 C Hot Water
About 1/4 C Olive Oil for frying

Directions:

In a small bowl, whisk together chickpea flour, salt, baking soda, cumin, coriander, white pepper, garlic powder and onion powder.

Stir in lemon juice and hot water until a dough is formed.

Heat oil in a small saucepan over medium heat. Once oil is hot, form balls or patties from dough. Fry on each side about two minutes. Do not crowd pan, fry in batches.

Drain on paper towels and serve as soon as possible!

Yield: About 10 small patties, serves 3-5 people

* Adapted from https://www.fifteenspatulas.com/chickpea-fritter-puffs/

Potato Salad

Ingredients:

2 1/2 lbs Idaho Potatoes (About 6-7 medium potatoes)
1/4 C Finely Chopped White Onion
1 t Salt
1/8 t Black Pepper
3/4 C Mayonnaise, plus extra if needed
1/2 C Chopped Celery
4 Hard-Boiled Eggs, chopped
1 Large Dill Pickle, chopped
1/8 C Pickle Juice

Directions:

Wash and peel potatoes. Heat salted water (about 1 t per quart) to boiling. Add potatoes. Cook potatoes until tender, about 30-35 minutes.

Drain.

Allow potatoes to cool and cut into cubes of desired size.

Combine in large mixing bowl with onions, salt, pepper, mayonnaise, celery, eggs, pickle and pickle juice. Add more mayonnaise if needed to reach desired texture.

Cover and refrigerate overnight.

Before serving, stir and check for saltiness, adding more salt if needed.

Yield: 6-8 Servings

*Adapted from Betty Crocker

Homemade Nightshade-Free Olive Oil Mayonnaise

Ingredients:

3/4 C Extra-Virgin Olive Oil (or 1/2 C EVOO and 1/4 C Light Olive Oil)
1 Egg Yolk
Pinch of Sugar
1/2 t Kosher Salt
1/2 T Apple Cider Vinegar
1/2 T Lemon Juice
1/8 t Ground Mustard

Directions:

Put all ingredients into a container and process with immersion blender (stick blender) until emulsified.

Keep refrigerated.

Yield: About 2/3 C

Note: Recipe can be doubled.

* Adapted from https://crunchybetty.com/foolproof-homemade-mayonnaise-full-of-super-secrets/

Unsweetened Dairy-Free Almond Flour Pancakes

Ingredients:

1 C Almond Flour
1/4 t Salt
1/4 t Baking Powder
1/4 C Unsweetened Cashew Milk
2 Eggs, beaten

Directions:

Thoroughly combine all ingredients in a medium bowl.

Preheat a frying pan over medium-low heat. Use cooking oil of your choice or lactose-free ghee if that is ok for you.

Cook as you would any other pancake!

Homemade Hot Cocoa Mix

Ingredients:

2 C Non-Fat Milk Powder
1 C Granulated White Sugar
1/2 C Unsweetened Cocoa Powder
1/4 t Salt

Directions:

Whisk all ingredients together and store in an air-tight container.

When ready to enjoy, stir 1/4 C mix into 1 C of boiling water.

Slow-Cooker Pumpkin Pie Steel Cut Oatmeal

Ingredients:

1 C Gluten-Free Steel Cut Oats
2 1/2 C Water
1 1/2 C Whole Milk
1 C Pumpkin (canned or cooked)
3 T Maple Syrup
1 t Vanilla Extract
1 t Pumpkin Pie Spice
1/2 t Ground Cinnamon
1/4 t Salt
1/2 C Raisins (optional)
1/2 C Pecans or Walnuts (optional)

Directions:

Combine all ingredients in slow-cooker and cook on low for about 7 hours.

Serve topped with milk or cream!

Yield: 4-6 Servings

* Adapted from https://www.eatingbirdfood.com/slow-cooker-pumpkin-pie-oatmeal/#tasty-recipes-34153

Avocado Oil Vinaigrette

Ingredients:

1/4 C Avocado Oil
1 T Apple Cider Vinegar
2 T Dijon Mustard
Salt and Pepper, to taste

Directions:

Combine all ingredients in a small mason jar. Screw lid on securely and shake until ingredients are combined.

Serve immediately or store in refrigerator. Shake again as needed.

*Adapted from https://www.foodnetwork.com/recipes/avocado-oil-vinaigrette-3660298