Vegan and Gluten free thumbprint cookies

My friend Liz shared her recipe and it was so yummy, that I had to make it except I have replaced the wheat flour w/ buckwheat flour and it turned out just as delicious!  

makes 24 cookies

1 c raw almonds (1c almond flour)

1 c gluten free oats

1 c buckwheat

1 tsp cinnamon

1 tsp cardamon

1/2 c coconut oil, melted

1/2 c maple syrup

your favorite jam

-preheat oven to 350

-in a blender, separately grind the almonds until you get a medium-grain meal, then grind oats until you get a fine meal. 

-combine all ingredients in large mix bowl

-form small balls (about 1 tbsp batter)

-press thumb into center, creating a small indentation

-fill center with jam (about 1 tsp each)

-bake 10-12 minutes

Cream of Asparagus soup

Ingredients:

asparagus

onion

garlic

ghee

soaked cashews or regluar cashews are fine

salt and pepper

water

In a pot, sautéed the onion and garlic with ghee.  Cook until the onions are browned.  Add in Asparagus and water and bring to a boil.  Boil for just a few minutes.  Transfer ingredients to a blender and add the cashews, and salt to taste.  Blend until smooth and creamy.  Top w/ pepper or basil as garnish.  Enjoy!

Millet Dosa

Millet dosa is a wonderful alternative to regular dosa which is made of rice and urad dahl.  It is very tasty and has this wonderful sourdough flavor to it that you get in dosas.  It's also very soft, fluffy, and crispy as well!  You won't feel sleepy after eating this dosa because millet is not acidic and the least mucous-forming grain out there.  Plus enjoy the huge benefits of fermenting grains like vit. B and complete protein.  Fermenting the batter can take a couple tries to get it right so don't get discouraged if it doesn't rise!  It took me a couple attempts to perfect my batter and dosa making.  

Ingredients (can get all these ingredients at an indian store):

1 part urad dahl 

3 parts bajra flour (millet flour)  You can try whole millet (american kind)...I haven't tried it but I would imagine it would work just fine.  If you have whole millet, try soaking it over night as well, and blend in the blender until fine.  Let me know if it worked out for you!  I still have yet to try it.

1 teaspoon of fenugreek seeds

salt

water

Directions:

Rinse the urad dahl just 1-2 times with water and soak the dahl in drinking water for 4-8 hours.  Add the fenugreek seeds w/ the dahl.  Once soaked, grind well in a blender using the soaked water until you make a paste, not too thin or thick.  Pour out the blended dahl and put it in a large bowl.  In the same blender ( you don't have to clean in) add the millet flour and water and blend well.  The consistency should be like a crepe batter, more watery than the blended urad dahl.  Add the millet batter to the bowl and mix the 2 batters well until incorporated adding salt as needed.  

Here's the trick to get it to ferment.   After mixing very well, place it in the oven and keep the oven light on to maintain a warm environment.  Cover the bowl and leave it alone to ferment overnight or even longer.  8-15 hours. If its a hot summer day you don't need to ferment that long.  It should double in size or a little less than that.  It should be nice and foamy.

When making the dosa crepe, pour a scoop of dosa batter onto a hot pan, and starting from the center make a circular motion and spread the batter outwards.  Once it bubbles and starts cooking drizzle oil ( I use coconut oil) and cook until bottom is brown and flip to cook a little more on the other side.

Enjoy this wonderful dosa!  I made peanut chutney with this dosa and it was delectable!  

Batter after it has fermented for 8-15 hours

Foamy fermented yumminess!

Pour a spoonful in the center of the pan, and make a circular motion.

Here's what it looked like when I flipped it.