I’m about to share with you something really special. Absolutely delicious chocolate chip cookies with no gluten, no dairy, no refined sugar, and no starches or gums. They’re kind of like the unicorn of baking.
These cookies are soft and chewy in the middle and golden and crisp around the edges. The cashew butter, ghee and honey lend buttery, caramel flavor, and the quinoa flakes give a bit of texture like a cowboy cookie.
People who eat gluten and dairy and refined sugar will ask you for the recipe. They’re that good.
Since I quit eating dairy, I discovered two things about non-dairy yogurt. 1) The options at the store are not good. As in, not tasty and full of all kinds of additives. 2) It’s super easy to make your own tasty yogurt from just two ingredients. A can of coconut milk, 5-6 potent probiotic capsules, and a little time is all it takes to make homemade yogurt.
Elephants Delicatessen in Portland makes a terrific tomato orange soup. It’s creamy and comforting with some brightness and zing from the hit of orange. Perfect on a winter day.
Unfortunately for me, it has quite a bit of dairy in the form of butter and cream, so I’ve had to skip it. The good news… I found that Elephants published their recipe in the local paper, and not only is it quick and easy to make, it was a cinch to adapt it to make it dairy free.