A Collection of Recipes
Caffe M-Path Gluten-free, Dairy-Free Cornbread
Just in time for autumn!
Preheat oven to 425F and grease a large baking dish with coconut oil.
- 1 1/4 cup gluten free flour (I use Trader Joe’s brand)
- 1/4 cup organic sugar
- 4 tsp. baking powder
- 1 1/2 tsp. guar gum
- 3/4 tsp. salt
- 1/4 cup shortening or 3 tbs coconut oil
- 2 large eggs
- 1 1/4 cup unsweetened plain coconut milk
- 1 cup organic cornmeal
- Optional: garlic powder, dried herbs, turmeric – at minimum 1/2 tsp. each
Combine dry ingredients (except cornmeal) in a large mixing bowl. Cut in shortening or coconut oil (blend if liquid). In another smaller bowl, beat eggs and coconut milk. Make a well in the center of your dry ingredients and pour in the liquid, stirring with a rubber spatula until everything is combined. Stir in the cornmeal, blending fast, until everything is combined. Spread into a 9″ glass baking dish, and bake 22-25 minutes. Let stand 10 minutes before cutting into squares.
Caffe M~Path Pesto
You will need a food processor to make this pesto. Ingredients: 4 oz (2-3 cups) fresh organic basil leaves, washed and separated from the stems, 3 fat cloves of organic garlic, 1/4 cup blanched slivered almonds (I buy Trader Joe’s brand), organic olive oil, salt, 1 tsp fresh lime, and cayenne pepper. (This recipe is vegan, but an ounce of grated Pecorino Romano cheese could be added in place of the salt if you aren’t dairy free like me.)
Blend the garlic and nuts with a generous drizzle of olive oil until a nice paste forms. Add basil leaves and process, adding olive oil periodically until desired consistency is reached. I like mine spreadable and not runny or too oily. Add the lime juice, up to a 1/2 tsp of salt and a generous dash of cayenne pepper. Blend well. Transfer to a ceramic crock, store in refrigerator wrap until ready to serve. Wrapping it with plastic will keep it a gorgeous green color.
Try a spoonful stirred into soup. Smear onto broiled chicken, lamb, steak, or salmon. Stir into rice. Dollop onto baked potatoes. Eat it like a dip with crudités. Or better yet, serve it with a slice of Caffe M~Path Frittata! The recipe is around here somewhere…
Caffe M~Path Aioli (adapted from Alchemy of the Mortar & Pestle)
- 4 fat cloves of garlic, peeled
- sea salt
- 1/4 tsp. cayenne pepper
- 1 tsp. dijon mustard
- 1 large egg yolk
- 1/3 cup extra virgin olive oil
- 1 tsp lemon juice
- 1/2 tsp. ice water
This recipe requires two people, and will challenge your arm muscles. The extra effort is worth it. Using a mortar and pestle, grind the garlic cloves and salt until a paste, add cayenne and dijon mustard, grind until smooth. Add egg yolk and grind thoroughly. Ask your helper to slowly drizzle in the olive oil a little at a time while you grind continuously, until all the oil is blended in. Add the lemon juice, blend well; add the ice water and blend well. The end result will be fluffy, creamy and silken – a much better version of mayo! Store in the refrigerator and use within 2-3 days.