Dairy Free Calamansi Coconut Panna Cotta (AIP)

Have I mentioned how much I love Calamansi Juice? I mean, you know know that I love citrus in general, but calamansi juice is on a whole other level.

I happened across it one day while exploring Seafood City, an amazing Filipino grocery store about 30 minutes away. They had actual calamansi fruits – tiny little limes – as well as calamansi lemonade, calamansi soda, and calamansi juice in little bottles – like you’d buy RealLemon – for cooking.

I think I tried the lemonade and soda that first day, and had to make the trek back out there to buy *all the calamansi everything* a few days later. I was hooked!

Basically, it’s like a lime, but tastes like a combo of orange, lime, and something vaguely tropical. Absolutely intoxicating, now I use it basically anywhere I normally would have used lemon or lime juice. When I was still low carbing, I made a quick lemonade from that juice, fake sugar, and some water – it was actually fantastic.

Anyway. Yes. LOVE Calamansi juice.

So, recently I decided to try making a kind of faux panna cotta from it. It was while I was still on AIP (which I’ve had to modify, due to difficulty obtaining fresh vegetables during the pandemic!), so I had to do it dairy free, and without processed sugar. Luckily, honey and coconut milk work REALLY well with Calamansi – I wouldn’t doubt that they’d actually be preferable to dairy milk and white sugar, to be quite honest.

This works up incredibly quickly – just a few minutes of work, with great flavour and texture payoff.

Enjoy!

Dairy Free Calamansi Coconut Panna Cotta





How to Freeze Eggs – Whole Eggs, Egg Yolks, and Egg Whites

It’s been almost exactly 2 weeks since I wrote my “Calm and Logistics Minded Approach to Preparing for The COVID-19 Pandemic“, and it’s kind of wild how quickly things snowballed since that day.

2 weeks and 4 days ago, I was doing our normal weekly grocery shopping, when I noticed that the two stores I went to were sold out of ALL garlic powder. That was my big “Well, things are REAL” moment. I immediately went to buy a ton of dry herbs and spices at Bulk Barn, then went home to craft a shopping list / plan. The next day, we followed through on that plan, and our credit cards groaned.

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Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

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Since that day, I’ve noticed a few things that I could have done better, mostly little things I could have added. A couple cans of pumpkin would have been nice, but mostly because I’m in the mood for pumpkin pancakes or waffles lately. No huge oversight, just a nicety. Rice Krispies for Rice Krispie Treat was another thing I would have added to our personal shopping list. Overall, no major complaints.

As you’ve probably seen, supplies have been coming and going in bursts, and access to some fresh supplies …. might be tenuous in the next few months. That’s probably why I’ve been getting questions about food preservation – particularly, when it comes to eggs.

SO.

The good news is YES, you can definitely freeze eggs! It’s easy, not very messy, and doesn’t involve a lot of degradation in thawing/cooking after being frozen. (Which is not the case with a lot of fruits and veggies!).Frozen eggs are good for about a year.

When it comes to freezing liquid or semi-liquid items in small quantities, usually I recommend ice cube trays. As I tend to use large eggs, that’s a really annoying option – MOST ice cube trays aren’t big enough to hold a whole egg in each individual cavity, and I can’t be arsed to separate them into weird portions.

Enter the silicone muffin tray!

I purchased THIS 3 piece set a while back, which – as it turns out – is the *perfect* size for large eggs. See crappy cell phone pic below:

How to Freeze Eggs


Perfect, eh? Just enough room for expansion, and/or accommodating slightly larger eggs!

How to Freeze Whole Eggs

How to Freeze Whole Eggs

Freezing eggs is easy and relatively mess-free, a great way to extend the life of fresh eggs.
Prep Time5 mins
Freezing Time6 hrs
Total Time6 hrs 5 mins
Course: Breakfast
Keyword: disaster preparation, eggs, frozen eggs, how to freeze egg yolks, how to freeze eggs, how to freeze eggs whites, how to freeze whole eggs
Author: Marie Porter

Equipment

  • Silicone Muffin Pan
  • Baking Sheets
  • Freezer Bags

Materials

  • Large Eggs

Instructions

To Freeze

  • Place silicone muffin pan(s) on baking sheets.
  • Crack an egg into a muffin pan cavity. Repeat for as many eggs as you want to freeze.
  • Carefully transfer baking sheet and muffin pan to freezer
  • Allow to freeze until frozen solid - several hours. Try not to allow it to remain in the muffin pan for too much longer after being frozen, this is not a long term storage plan!
  • Label your freezer bags. You'll want the date you froze them, the best by date (a year later), and any other information you'd like. I usually just put "whole raw eggs", lest I forget they weren't cooked. (Hahaha - I don't freeze cooked eggs!)
  • Pop frozen eggs out of the muffin pan. Transfer to freezer bag(s).
  • Push. suck as much of the air out of the bag as possible, seal well.
  • Return to freezer.

To Use

  • Remove as many eggs as you'd like to use. Place in a bowl (bowls, if you'd like to keep them separated).
  • Remove as much air as possible from the freezer bag, return to freezer.
  • Cover bowl of frozen eggs, transfer to fridge to thaw overnight.
  • Once thawed, use as you would a fresh egg

Notes

No matter whether you’re using whole eggs, egg whites, or egg yolks, remember: They don’t have a shell, and eggs are incredibly sensitive to environment (Scents, flavours, moisture/dryness, etc.) You should use them as soon after thawing, as possible.

Now, in MY opinion, this is the best way to freeze eggs, with regards to stocking up for the current/coming situation. There are other ways you can freeze eggs – and parts of eggs – but it gets more fussy, and is more about how to deal with leftovers.

How to Freeze Egg Yolks

When I used to make a lot of Swiss Meringue Buttercream, I would find myself with a LOT of egg yolks. I could either freeze them, or toss em. (Note: Normal ice cube trays are *great* for freezing egg yolks on their own! I prefer silicone ice cube trays, like these). The thing with freezing egg yolks is that they require special treatment.

First, separate the eggs into your ice cube tray, one per cavity*. Then, you’ll want to decide what you’ll be using them for, roughly – sweet or savoury.

If savoury: Put a healthy pinch of salt into each cavity, stir well (I use a toothpick).

If sweet: Measure 1/4 tsp of sugar into each cavity, stir well.

Either way, freeze until frozen, pop out of the cavities, transfer to labeled freezer bags (Date frozen, best by date, and “Sweet” or “Savoury”), and freeze until ready to use.

To use, take out as many as you need, place in an appropriate bowl, cover and thaw in your fridge overnight.

How to Freeze Egg Whites

Egg whites, on the other hand, can be frozen as-is. Pop em into ice cube trays* (1 egg white per cavity, if you need to keep track of how many you’ll be using, when thawed), and freeze.

Once frozen, pop out of the cavities, transfer to labeled freezer bags (Date frozen, best by date), and freeze until ready to use. To use, take out as many as you need, place in an appropriate bowl, cover and thaw in your fridge overnight.

If you’ll be using previously frozen whites for anything that requires beating them to peaks, you’ll want to not only let them thaw first, but come up to room temperature right before using them.

Final Thoughts on Freezing Eggs

No matter whether you’re using whole eggs, egg whites, or egg yolks, remember: They don’t have a shell, and eggs are incredibly sensitive to environment (Scents, flavours, moisture/dryness, etc.) You should use them as soon after thawing, as possible.

* NOTE: If your ice cube trays aren’t very rigid, place them on a small baking sheet BEFORE putting the eggs in!

How to Freeze Eggs
Freezing eggs is easy and relatively mess-free, a great way to extend the life of fresh eggs.



Pumpernickel Everything Bagels

They say that “Necessity is the Mother of Invention”, and I’ve always found that to be true. Lately, the whole pandemic situation has been bringing that whole theory to reality for a lot of people – including for me and my husband.

For his part, my husband has been building. I now have a custom set of planters, designed specifically to be attached to the top railings of our back mini-deck, for easy access from the kitchen. When I injured my foot badly enough to not be able to put ANY weight on it this past weekend, he went out to the garage and came back less than 2 hours later with a homemade knee scooter, from whatever he had on hand.

I’d bastardize a quote from Red Green and say “If you can’t marry handsome, you should marry handy”, but I lucked out and got both 🙂 Anyway!

About a month ago, I kind of put my foot down on certain aspects of grocery shopping. I know I probably seemed a little paranoid at the time, but I saw what was coming – so no more buying easily-bruised (and therefore hard to REALLY wash) fruits out of bins… and no more buying fresh bakery goods displayed out in the open. Sensible, IMHO… but it meant no more of my husband’s favourite bagels for the foreseeable future. (When things go back to normal: Starsky’s in Hamilton. Amazing bagels!)

SO, this morning I finally got around to doing something I’ve had in the back of my head for a while : retooling my basic bagel recipe (Which was the basis for my Jalapeno Cheddar Bagels Recipe, for instance) *completely*, to create a proper pumpernickel recipe for him.

I ended up going a little wild with it, and just completely tricking it out to his taste (and, to a lesser degree… what we have on hand. No whole wheat flour, as a result!). I ended up combining his two favourite bagel types – Pumpernickel, and “Everything”, tweaking the “Everything” topping to better work with Pumpernickel (No poppyseeds, but adding caraway seeds)… having caraway seeds in the bagel, adding a little honey in the boil to get a bit of sweet faux-caramelization on the crust during the bake, AND having cornmeal on the bottom (Totally optional, btw).

He took one bite, said “I love you MORE!”, and declared them to be even better than Starskys. WOW. I was hoping for “Good enough for a quarantine substitute, for now”.

Luckily, these are easy enough to make, that anyone can do it. It doesn’t take any special skills or equipment, just a little bit of patience as the dough rises.

I hope you enjoy these as much as he does!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Pumpernickel Everything Bagels


Pumpernickel Everything Bagels
These deep, dark pumpernickel bagels are loaded with flavour, and feature caraway seeds both inside and out. Don’t be intimidated by the idea of making bagels, it’s easier than you might think!



Mango Salsa For Fish Tacos – AIP, Paleo

Well, it’s certainly been a wild few weeks, hasn’t it? I hope you guys are all doing well. We’ve been settling into the new normal here: Not knowing what day of the week it is, actually having time for chores, my husband actually being around all the time, instead of commuting 1 hour each way for a full course load at school, etc.

The cats are LOVING it, btw. Very spoiled, those kitties.

As introverts, we’re enjoying the peace and slow pace, though we see how hard some of our friends are taking it. I’m surprised at how many extroverts I know! Be sure to check in on your extroverts and give them some (LONG DISTANCE) fussings if needed!

Anyway! Food!

Since starting on the AIP diet back in January, fish tacos quickly became a favourite around here. It works up quickly and easily, has great colour and flavour, and tastes amazing – it may be a very restrictive diet, but you wouldn’t know it with this meal! The salsa in particular really makes the dish sing – it’s got a great combo of sweetness and tartness, textures, and a great combination of flavours that work well together.

It also tastes – and looks – so bright and sunny, I figured it would be a good one to share today, as we could all use a little brightness and colour right now. (Especially while we still have access to the ingredients!)

Stay healthy!

Mango Salsa for Fish Taco


Mango Salsa for Fish Tacos



Chicken Shawarma – AIP, Paleo, Dairy Free, and Gluten Free!

As I’ve mentioned before … one of the best things about Hamilton is also one of the most difficult things, when it comes to being on a restrictive diet. There is amazing food EVERYWHERE – every ethnicity you can think of is represented, and then some.

As part of that, there’s a shawarma place pretty much every three blocks – and I honestly don’t know how much of an exaggeration that is. There are shawarma-specific places, shawarma on combined focus menus, many pizza places even offer shawarma pizza.

Anyway, I digress. With shawarma everywhere, I knew I’d have to come up with a reasonable facsimile to serve at home. I’d proud to say that I managed to do just that – this is amazingly accurate for something that has no dairy or nightshades – and really hits the spot!

We’ve been making this almost every week since developing the recipe. The chicken leftovers reheat well, and also make a great salad:

AIp Chicken Shawarma Salad

Some of the prep work can be done beforehand. Toum can be done several days ahead, same with the pickles. You can marinate the chicken overnight … really, the seasoned tortillas and actually cooking the chicken are the only tasks that really should be done right before serving.

As far as the chicken goes, the recipe reflects the quickest and easiest way to cook it – sauteeing on the stove top. Alternatively, you could bake it or charcoal grill it (which has THE most authentic flavour, imho) – in either of these cases, marinate whole chicken breasts, cook them, then slice them up for service.

Enjoy!







Quick Beet Pickles – AIP & Paleo

Very quick recipe today, leading up to Friday’s post!

2 months on the AIP diet, and we’re definitely finding our comfort zone for eating, especially with regards to cravings for the foods I can’t have, while letting things clear up.

Living here in Hamilton, Shawarma is everywhere. EVERY. WHERE. So, I’m constantly wanting something I can’t, which meant having to develop an AIP version. It went spectacularly well, has been in regular rotation here.

One part of traditional shawarma, is the pickled beets. Unfortunately, store bought pickled beets tend to be close, but not quite suitable for my current diet restrictions – the sugar, spices, and vinegar used, in particular.

Luckily, they’re all easily swapped out, and the few tweaks produce a great pickle that tastes just like it should. As a bonus: You can cook sliced turnips in the pickling liquid when you’re done, to make shawarma pickled turnips!

Enjoy!







Cassava Flour Tortillas – AIP, Paleo, Gluten Free!

SO it’s been just over 2 months since I adopted the AIP (Autoimmune Protocol) Diet, which I’ll be doing until June or so. It’s been interesting, learning the ins and outs of it, and finding out what works best with our tastes and … desire to cook on any given day!

After a couple not-great attempts at making tortillas, I’ve settled on this as not only my go-to tortillas recipe, but a regular rotation menu item here – we do fish tacos at least once a week!

Usually, I’ll make these as-is, for a basic, fairly neutral tortilla. Sometimes, I’ll add a little garlic powder and/or onion powder, for just a hint of flavour. Sometimes – as is the case with my AIP Shawarma, coming up later this week! – I’ll add even more flavour!

Now, after the first couple attempts at making tortillas, I decided to break one of my big kitchen rules: “No single-purpose items!”… and bought a tortilla press. I hesitated at first, not sure how much of a difference it would make, or how often I’d use it.

… and I don’t regret a thing! There’s no way I’d be making tacos as often as I do, without this. Absolutely worth the (reasonable!) price and storage space, it’s definitely a frustration-saver. I can press them out in no time, it’s just SO much easier than rolling out.

THIS is the one I bought, and I definitely recommend it. I don’t have a lot of experience with tortillas presses, though, so for all I know, the more expensive ones are better. I just know that this makes things so quick and easy, I have no complaints at all!

Some day, I might buy a larger one and start making larger wraps. This recipe would probably be good for 2-3 large wraps.

While I LOVE the Tortilla recipe I developed for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking, to be honest… this recipe is tasty and a lot less ingredients-intensive. Amazing what you can learn, when you have to adapt to increasingly more restrictive dietary needs! I’d never used cassava flour before last month, and now I have something new and fun to experiment with!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!




Cassava Flour Tortillas


March Food Days

March 1 is:

Peanut Butter Lover’s Day
Try my:

Gluten-Free Oatmeal Peanut Butter Sandwich Cookies (Pirate Cookies, Do-Si-Dos)

Confetti Bars! (Butterscotch, Peanut Butter & Marshmallow Bars)

March 3 is:

Canadian Bacon Day
Try my:

How to make Peameal Bacon and Back Bacon

Cold Cuts Day
Try my:

Mardi Gras – Time for my Muffaletta Recipe!

March 4 is:

Snack Day
Try my:

Clodhoppers Recipe: Cheap, Quick, Easy, ADDICTIVE Candy!

Smoked Jalapeno Poppers

March 6 is:

Oreo Day
Try my:

Recipe: Cookies N’ Cream Cake!

March 9 is:

Meatball Day
Try my:

Irish Stew Meatballs (Gluten Free)

Crab Day
Try my:

Gluten-Free Crab Cakes and Horseradish Sauce

Crab Rangoon Pizza

March 10 is:

Pack Your Lunch Day
Try my:

Reuben Buns – Recipe

Buffalo Chicken Buns

Wild Rice and Mushroom Polenta Sandwich

March 11 is:

Eat Your Noodles Day
Try my:

Basic and Flavored Pasta

March 12 is:

Popcorn Lover’s Day
Try my:

Catching up… and Apple Cinnamon Caramel Popcorn Recipe!

Epic Popcorn

Game Day Fruity Glazed Popcorn Recipe

March 14 is:

Pi Day
Try my:

Earl Grey Pie – Happy Pi Day! (Gluten-Free)

Pi Day is coming – are YOU ready?

March 15 is:

Peanut Lover’s Day
Try my:

Jalapeno Beer Baklava Recipe

Jalapeno-Beer Peanut Brittle Recipe

March 16 is:

Artichoke Heart Day
Try my:

Jalapeno Artichoke “Backfire” Dip

Shrimp and Artichoke Stuffed Mushrooms Recipe

March 18 is:

Sloppy Joe Day
Try my:

Convention Sloppy Joes

March 19 is:

Oatmeal Cookie Day
Try my:

Sweet Ecstasy Cookies

Boozy Chocolate Haystack Cookies

March 20 is:

Ravioli Day
Try my:

Beet and Goat Cheese Ravioli w/ Basil Cream Sauce

MasterChef Guest Post – Matt Orsini’s Spinach Pine Nut Ravioli in Brown Butter Sauce

World Macaron Day
Try my:

The Easy Way to Make Macarons. (Pistachio Macaron Recipe!)

Easy to Make Strawberry Macarons

Hoppy Citrus French Macaron Recipe

March 23 is:

Chips and Dip Day
Try my:

Dill Pickle Cream Cheese Dip Recipe – and More Than Poutine Pre-orders!

Ginger Wasabi Dip

Tamale Day
Try my:

Salsa Verde Tamales

March 24 is:

Cocktail Day
Try my:

Shot Tectonics – The Science of Layered Shooters

Rum Runners – Cocktail Recipe

Cocktail Recipe: The “Drinking in LA”!

March 25 is:

Pecan Day
Try my:

Gluten Free Schmoo Torte Recipe

Pecan Pie Cookies

Peachy Southern Comfort Cheesecake Recipe – Gluten Free!

March 26 is:

Spinach Day
Try my:

Spinach Feta Salmon Burgers Recipe

Spinach Pies Recipe

March 27 is:

World Whiskey Day
Try my:

Grownup Hot Chocolate & Hot Cocoa

Boozy Sparkling Cider Float

March 28 is:

Food On A Stick Day
Try my:

Beer Battered Corn on the Cob… on a Stick

March 31 is:

Oranges and Lemons Day
Try my:

Candied Orange Slices… and Orange-Ginger “Honey”!

Ravings of a Canadian Expat: Christmas Oranges

Paska – Ukrainian Easter Bread

Banana Buckwheat Pancakes with Blueberry Sauce – Gluten Free!

Today is “National Pancake Day”, and that information made me realize that I’d never shared my Banana Buckwheat Pancakes recipe here on the blog!

This is one of the recipes from my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking. Can you believe that it’s been four and a half years since that one came out? Wild. Time really flies!

Much like with most of my muffin recipes, I like to add fruit in the batter to add flavour, nutrition, and moisture to my pancakes.

This is a really fantastic recipe – quick and easy, has a lot of flavour payoff and a great texture … without being obnoxious. Combined with fresh blueberry sauce, it’s a fantastic meal to start the day off with – whether you’re normally gluten free or not!







Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Toum! Lebanese Garlic Dip – Gluten Free and AIP!

A few years ago, we were travelling through Kalamazoo, en route to Toronto. It was the first of our site scouting trips to prepare for our upcoming move back to Canada, and my husband wanted to stop by his favourite brewery – Bell’s – on the trip. We stopped for lunch at a random shawarma place, and my world was ROCKED.

I have no idea how I’d never tried toum before then. It was this thick white dip that they served alongside their grape leaves… SUPER potent with garlic – it burned to eat! – and was absolutely addictive. I wanted to put it on everything! We cleaned our plates, bought some more to go, and made a point of stopping off at that same restaurant on subsequent trips between Minnesota and Ontario.

The thing is, it wasn’t listed as “toum” on the menu. They just called it their house garlic sauce – or something similar – and I’d assumed it to be a unique thing. It wasn’t til one of my facebook friends mentioned “garlic dip” alongside “toum”, that I googled and found my long lost love, LOL. Not only did it mean I had a name of an item to look for / ask for when dining out, I found that it was something that is very easy to make at home. I put that knowledge aside for the time being.

Recently, I’ve had to adopt the AIP (Autoimmune Protocol) diet, as a result of some thyroid weirdness. The next 6 months mean a very strict diet that cuts out a lot of fun stuff – nightshades, grains, dairy, seeds, nuts, sugar, etc. It’s not that big a deal for me – I cook, I can make any diet taste great! – but it does sting a little, now that we’ve moved to Hamilton. You see, there is a shawarma place pretty much on every block here, and we were definitely getting into trying as many as we could, before this change of dietary direction. Amazing stuff, as far as the eye can see!

This past weekend, I was really, REALLY wanting some shawarma… so I came up with an AIP version. I’ll be blogging that shortly, but wanted to post components of it, first.

Now, you don’t have to be on AIP to go for AIP shawarma. It’s an excellent dish on its own (“I want 6 more of these, right now… but I am FULL, AUGH!” – my non-AIP husband, when I made shawarma wraps from the leftovers), and it’s a great option when dealing with a number of dietary restrictions. It’s nightshade free, so safe for the many people who have that allergy. It’s gluten-free, paleo, dairy free, and avoid all of the most common allergens. If you’re cooking for a group that involves some people with dietary restrictions, it’s a good place to start!

So, first part of that: Toum.

This is every bit the burny, addictive, wildly satisfying garlic condiment that we had in Kalamazoo. A simple change of oils used takes it from not being AIP safe, to AIP all the way – with no change in the taste. This is exactly the sort of thing that any number of articles warn you to not eat before a date, for some reason. So bizarre. IMHO, if you’re dating someone afraid of garlic breath … you need to reconsider your standards. Accept no less than someone that who will fight you for the last bit of garlic deliciousness left on the plate!

This is super easy to make – with a food processor – and requires fairly basic ingredients.

A word on the garlic used: I’m lazy, and buy garlic cloves that have been pre-peeled by the produce department at my local grocery store. (For $2.50 for about a cup worth of garlic, it’s not worth it to peel them myself, IMHO!). I haven’t tried this with the mass produced pre-peeled garlic, but would assume that to be almost as good, just not as fresh. I would NOT recommend using pre-minced garlic, as that always tastes bitter and weird.

I use a very light olive oil for this, so the flavour doesn’t compete with the garlic too much. You could, alternatively, use all avocado oil, instead of the mix. If you don’t need to follow AIP diet restrictions, feel free to save a few bucks by using canola oil instead.

With regards to oil amounts: as listed, this will give you a nice, thick dip. If you’re looking for a bit thinner, you can continue to add more oil – about 3 cups total will give you more of a sauce consistency, rather than the dip.

Enjoy! Also: Keep an eye out for the coming recipes – AIP quick beet pickles, chicken shawarma, and more! Follow us on any of our social media accounts for updates, or subscribe to our newsletter for monthly emails!




Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.