I am always leery of spice blends. I was glutened once by lemon pepper seasoning. This is my replacement for Old Bay seasoning. There's no bay leaves in it but it goes well with salmon. I've had success with it on broiled salmon and salmon patties (recipe for future post). The nice thing about making your own blend is that you can adjust it to your taste.
If you are avoiding seeds you can substitute celery flakes for the celery seed. I use Simply Organic spices but I cannot vouch whether they are SCD legal or not.
This post is linked to Grain-Free Tuesdays from Hella Delicious Food, a GAPS diet and whole foods blog.
Seasoning for Salmon (SCD,GFCF)
1 TBSP Paprika
2 teas. Coriander
3 teas. Mustard (powder)
1 1/2 teas. Celery Seed
1 1/2 teas. Sea Salt
1 teas. Ginger (powder)
1/4 teas. Allspice
1/4 teas. Cinnamon
1/2 teas. White Pepper
1/8 teas. Cayenne (optional)
Combine. Adjust to taste. Store in an airtight container.
Sunday, February 27, 2011
Wednesday, February 16, 2011
Digestive Wellness. She declares they are so different from other cookies...and she's right. They have a delightful crisp to them, and then there's the taste the cocoa butter adds to it. It's almost like a hint of white chocolate. And if you are a cookie dough eater you will be in heaven. When baking these I found they turned out best when I used a teaspoonful for each and rolled it into a ball. These burn easy and they don't taste as well when they get too brown, you definitely want to take them out when they have just a touch of golden brown. They are best when very cool. Right now our house is a bit cooler so they do fine in the cookie jar but in the summer they will probably do better in the fridge. These are just too yummy. Thanks Esther!