Tag Archives: almond flour

Cauliflower with creamy almond-dill sauce

Being macro I sometimes miss rich creamy white sauces…but there┬┤s no reason to be sad, because you can quite easily make a sauce that comes pretty close, using almond flour and non-dairy milk ­čÖé

First shortly sautee minced garlic on a tiny bit of olive oil, then add finely diced onion, and when the onion softens, add finely cut leek. Each time accompany the vegetable with a few grains of sea salt to release more liquid and sweetness. Mix in approximately 6 heaping tbsp of almond flour and then gradually pour in one litre of non-dairy milk (I had rice milk). Stir well (preferably with a whisk) to avoid lumps. Mix in a teaspoon (or more) of diluted white miso and bring the liquid to a boil. Cook uncovered on a moderate flame, stirring every now and then, until a substantial part of the liquid evaporates and you get a preferred consistency of the sauce. Season with ume plum vinegar and/or salt as needed (the sauce can be on the sweet side because of the condensed milk, but I actually liked that), you can also add some cracked black pepper. Towards the end mix in chopped fresh dill – I used a lot to get an intense flavour reminding me of the traditional Czech creamy dill sauce ­čśÇ

I served the sauce over blanched cauliflower and with red rice and gomasio.

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Filed under Complete meals, Recipes, Sauces, Vegetable dishes

Glutenfree cinnamon-raisin cookies

Cookies are my passion. Unfortunately a passion I will have to shortly give up, because in about a week or so I am starting a much more strict macro regime…not such great news for this blog I┬┤m afraid, but I am sure there will be stuff to blog about and some recipes to share! I just really have to put healing as my priority for some time (at least for a couple of months) even if that means making less decadent culinary creations and especially it will be a big limitation on all sweets.

So as you can imagine, I am now using the last days to cook and bake some of those soon-to-be-banned goodies (yep, that┬┤s me, I always try to indulge while I can, even if that┬┤s not the wisest thing on Earth to do :-D). These glutenfree cookies came out pretty well, I think, based on the judgement of a couple of friends as well…

I used

1 cup of white rice flour

about 3/4 cup of buckwheat flour

1/2 cup almond flour

a pinch of salt

1 tbsp cinnamon

about 1/2 tsp vanilla powder

3 tbsp rice malt

a handful of raisins

1/4 cup olive oil

Mix all together ­čśÇ Most recipes say: mix dry ingredients, mix wet ingredients, mix dry and wet. Well, as you wish, I usually don┬┤t give a damn, but it does make sense ­čśÇ

Bake in a preheated oven (180┬░C) for about 20 minutes.


Filed under Desserts, Recipes