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Once you start making this easy non-dairy milk from scratch life will not be the same as you will save money, time as well as avoiding the added thickeners and chemicals in the store-bought versions.
Fluffy, gluten-free, low-glycemic pancakes are attained through beating the egg whites and adding almond flour. A splash of almond extract will add to the flavor, but it is an optional addition. There are lots of options to make these pancakes your own including the milk & flour you prefer to use at home.
Sugar Plums, or more sensibly, Italian Prune Plums, may very well be my favorite fruit. August and September are pretty much the only months you can find them in abundance. Beyond just nibbling on them, we always made a couple of Kuchens every year. If you can’t find these plums no worries, in September’s bounty almost any stone fruit would happily substitute in their place. This version substitutes in almond flour for half of the flour, but it doesn’t necessarily make this healthy, just a touch lower in white refined flour with a pinch extra protein. If you have a gluten-free flour blend that you love, go ahead and use that instead of the white flour to make this GF.
Fresh herbs peek out through the almonds in little bursts of flavor. Almond meal or almond flour will both work for these quick, protein dense little crackers. These are inspired by Elana’s Pantry’s gorgeous almond crackers.
Italian amaretti cookies are crushed and blended into this simple squash gratin to create a slightly sweet, totally savory gratin that I personally am a tad addicted to. Or at least, I find myself eating more and more when it is gracing our table. Serve it as the main show or as a side dish for fancy meal. Roast the squash in advance or even use roasted canned squash instead. Make this dairy free by skipping the cheese and grease the pan with your preferred oil. The cookies are naturally gluten-free.
