For those of you who tried my Walnut Chocolate Chip Cookie and thought they were too thin, then this cookie is for you. It is more of a “Tollhouse” chocolate chip cookie. My kids LOVE these cookies, I have to hide them so they won’t eat them …
Month: March 2011
All I can say is these are amazing and no one can ever tell they are gluten free. This is a great beginner recipe for a newbie gluten free cook. No special ingredients or equipment needed. Besides who doesn’t love the combination of peanut butter and …
Hummus was always one of those things I purchased at the grocery store and never really thought to make myself. But making it yourself has its advantages: you have complete control of the ingredients, no added preservatives or things you can’t pronounce and you just can’t beat the fresh flavor of homemade hummus!
Most hummus that you see are made with chickpeas, but I had lentils on hand and decided to give it a whirl. I was pleasantly surprised and will definitely keep using them. Lentils require the least amount of soaking and cooking time. Perfect for a last minute hummus.
- 3 cups cooked lentils
- 5 cloves garlic, smashed
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 2 tablespoons tahini
- juice of one lemon
- 1/2 cup olive oil
- salt and pepper
- Combine all ingredients in a food processor or blender.
- Serve with fresh vegetables.