Time to share my Gluten Free Cretons Recipe!
Cretons – it’s a goofy food name for us Anglos. Reading it, it looks like someone typoed “Cretin”. It’s actually pronounced something like “Cret-AWN”, and is a hugely popular breakfast food in Quebec.
I first had this when I was in my early teens, visiting my father in Montreal. Hated it! The spiced pork pate looked really gross in the plastic tub it came in, and the idea of putting cinnamon and cloves in a savory Pâté was completely foreign to my barely developed palate.
I think the idea of it managed to confuse my actual taste buds at the time, because – as an adult – I love the stuff. I love spreading meat on toast for breakfast – cretons actually comes second to my all time favorite breakfast: Haggis on a toasted bagel.
Cretons is a lot easier to come by, though. It requires no fancy or hard to find ingredients, and whips up fairly quickly at home. This is my version, which is not only gluten free, but a bit spicier than some of the grocery store cretons I’ve had in Quebec. This makes a good amount for a family, but feel free to cut the recipe in half if needed.
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|With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.
“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
High quality gluten-free versions of most recipes will be included.
The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!
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