Gravad Lax/Gravlax/Marinated Salmon

GLUTEN FREE/ PESCETARIAN/DAIRY FREE/PALEO

Love my Swedish background, mostly for Ikea, but also for the food. J One of my favorite dishes is gravlax, a type of marinated salmon, served raw. Thankfully Ikea had a cookbook of Swedish recipes, including gravlax.

It is not too complicated, but does require planning ahead, since it needs to marinate for at least 3 days. Thankfully we have fridges to marinate our salmon in. The original recipe used the cool of the earth to keep the fish until it was ready.

Banana Oat Muffins

DAIRY FREE/GLUTEN FREE/ COCONUT OIL/VEGAN/VEGETARIAN/EGG FREE OR NOT

This was a scary experiment at first. I found a great recipe at a time when we didn’t eat eggs or dairy (still don’t do dairy) and tried to replace those ingredients. Instead of a cup of Greek yoghurt I used cup coconut oil and instead of eggs I used baking soda and white vinegar. I also used coconut sugar in place of regular sugar, and added almond milk to reduce the thickness of the batter after replacing the yoghurt with coconut oil. 

Paleo Sangria

PALEO/VEGAN/VEGETARIAN/GLUTEN FREE/COCONUT 

Sangria is one of my favorite ways to drink wine…actually it is my favorite way to drink wine, and home made is the best way to do it.

This was one of those recipes where I searched and found about a dozen variations and just decided to make one up that pulled from them all.

The reason this is a paleo recipe is because unlike most sangrias I didn’t use cane sugar. Instead I used coconut sugar. To find out more about coconut sugar check out a previous blog on my favorite kitchen things.

Gluten Free Lemon Bars

VEGETARIAN/PALEO/GLUTEN FREE/DAIRY FREE/COCONUT OIL

The hardest thing to give up/find a replacement for is pie crust. I have already tried variations of almond crusts, but this one was by far the most effective and tasty. It worked very well for the lemon bars, and I will be trying it out with other fruit fillings.

To avoid using the dreaded ingredient of regular sugar I have invested in a wonderful substitute, coconut sugar. I order it off of Amazon. This is the cheapest I’ve found so far. Since I don’t use a lot of sugar in my cooking I don’t go through it too fast and can justify the cost. It’s not as sweet as regular sugar, but can be used 1:1, and has far less calories. If I want the recipe to be sweeter I sometimes add a little extra than called for.