Two potato hash with kale, serrano pepper and thyme
- 1 medium red skinned potato, scrubbed and diced into 1/2” pieces (leave the skin on)
- 1 medium sweet potato, peeled and diced into 1/2” pieces
- 1 small shallot, sliced into rounds
- 1/2 bunch of kale, washed, stems removed, chopped into small pieces
- 1 Tbsp grapeseed or olive oil
- 1/4 tsp sea salt
- knob of butter or ghee
- 2 cloves of garlic, minced
- 1-2 tsp minced serrano pepper*
- 1 tsp minced fresh thyme*
- green onion to garnish
- Heat oven to 400 F.
- Place diced potato, sweet potato and shallot in a mixing bowl, breaking up the shallot rings just a bit. Toss with oil, sea salt and a couple pinches of ground black pepper. I prefer grapeseed oil for roasting since it holds up better under hot temperatures, but olive oil can stand in if that’s what you have in your pantry. The potatoes should be glistening and evenly coated.
- Spread evenly on a baking sheet and roast for 25 minutes, tossing once after about 15 minutes.
- When the potatoes have about 5 minutes left, heat a knob of butter or ghee in a large saucepan or skillet over medium-low heat. When the ghee is melted, add garlic and serrano, if using, and let it cook until fragrant, but not browned, 1-2 minutes.
- By this time your potatoes should be done. Remove from the oven and add to pan with ghee, garlic and serrano, giving it a quick stir.
- Throw the kale on top, raise heat to medium, and cook, stirring occasionally until kale begins to lose it’s structure.
- Add thyme and let cook 1 minute more.
- Serve and garnish with thinly sliced green onion.
Clearly obsessed with gluten free baking experiments lately. Trying to do without has an odd way of creating cravings!
These are a family recipe for brownies substituting a hand-milled, gluten free blend of oat flour, brown rice flour, teff flour and corn starch inspired by gluten free girl. The taste was exactly how I remember it, and the texture was close - just a tiny bit grainy.
I think the texture problem could be solved by blending more types of flour into the mix and using an actual kitchen scale instead of janky volume > weight calculations though. I do love the idea of having an “all-purpose” gluten free blend on hand.
I’ve always loved baking, but we’re a savory people around here, so baked goods tend to go to waste. I’m also not super into the way I feel after eating a bunch of refined flour and sugar.
These (almost) raw cookie bars solve all of those problems. No refined sugar or flour, and they’re best eaten straight out of the freezer so they have a long shelf life without preservatives. It doesn’t hurt that they’re deliciously addictive either.
If you want to take them all the way raw, you could substitute cacao nibs for the chocolate chips and forgo the chocolate glaze. I think glazing them helps entice people who might normally be frightened off by the terms “vegan” and “gluten free” though.
Inspired by Oh She Glows peanut butter chocolate crunch cookie dough balls
- 1/2 c. raw, unsalted almonds
- 1/2 c. rolled oats (use gluten free oats if you want to keep it GF)
- 1/4 c. brown teff flour
- 1/4 tsp. sea salt
- 3 T. raw almond butter
- 3 T. maple syrup
- 1/2 tsp. vanilla extract
- 1/4 c. walnuts
- 1/4 c. dark chocolate chips
- Line a 9”x9” pan with parchment paper so the edges of the paper hang over the pan. I use binder clips to secure it.
- In a food processor, pulse almonds, oats, teff flour and salt until a course flour forms.
- Add almond butter, maple syrup and vanilla extract and pulse until combined.
- Add walnuts and chocolate chips and pulse a few more times to break them up a little. You should have a very loose dough at this point. If it’s too sticky, add oats 1 T. at a time. If it’s too dry, add 1 T. maple syrup.
- Put the mixture into your parchment lined pan, and using a wooden spoon, spatula, or your hands, press the mixture down into the pan in a thin even layer.
- If you’re using the glaze, set it aside. If not, put them in the freezer for at least 30 minutes before cutting into bars.
- 1/4 c. chocolate chips
- 3 T. milk, your choice - I used almond milk
- In a double boiler, or a heat-proof bowl set over boiling water, melt the chocolate chips.
- Add almond milk 1 T. at a time and mix in until you have a pourable consistency.
- Pour over bars and use a knife to spread or zig-zag the glaze. Put in the freezer for at least 30 minutes before cutting bars.
I like them best straight from the freezer - because of the oils from the nuts they won’t freeze completely.