It is December (how did that happen?) and while that can mean many things to many people, for me it means coming up with lots of gluten free cookie recipes! I like to give out cookies this time of year and I like to have them on hand for people who stop by during the Holidays. And doesn’t it kind of go without saying that, “I like to eat cookies?”

1. GLUTEN FREE SALMON CAKES RECIPE WITH TWO QUICK SAUCES
I know that at this time of the year many of you are scouring the internet for gluten free
recipes for Thanksgiving or other upcoming holidays. But may I just point out that
Thanksgiving is only one meal in a whole month of dinners! Yes, the truth is that we do
need to eat every day, even when those days are getting more hectic by the second.
And the reality is that if we have children, we are sort of obligated to feed them!
This is a quick recipe you can throw together in less than half an hour that is also tasty
and even a little sophisticated. It also contains items that are always in my pantry such
as Panko Style Gluten Free Bread Crumbs from Kinnikinnick and canned salmon – yet
another demonstration of how having a well stocked pantry can be a life saver. OK –
maybe not a “life saver” but certainly a dinner saver!
I made two quick sauces for these salmon cakes, one a sour cream dill sauce and the
other a dairy free quick tartar sauce. I think nothing goes as well with salmon than dill
and the hubby is a staunch tartar sauce supporter – so yes… two sauces.
As with any recipe, you have the freedom to change it up to your liking; add some
chopped bell peppers and chilies for a Mexican spin or toss in some cooked potatoes for
potato fish cakes or…well you get the idea.

2. Gluten Free Salmon Cakes
Ingredients
1 – 15 ounce can salmon, undrained
1 cup Kinnikinnick panko style gluten free bread crumbs
3 large eggs, lightly beaten
1 cup frozen corn, thawed
1 – 2.5 ounce can sliced black olives
3 scallions (green onions) green and white part, thinly sliced
2 heaping teaspoons Old Bay Seasoning (if you don’t have Old Bay Seasoning, than
season with salt, pepper, paprika and a few dashes of hot sauce)
3 -4 tablespoons cooking oil
Directions
In a large mixing bowl, flake the salmon with a fork. Add the bread crumbs, eggs, Old
Bay seasoning, olives, corn and green onions. Mix well and form into eight patties,
each about ½ inch thick, compacting firmly.
Heat the oil in a large skillet over medium high heat. Fry the patties in batches (do not
over crowd the pan) for 3 – 4 minutes per side or until nicely browned.
Quick Dill Sauce
Ingredients

3. 6 ounces Greek yogurt (full, low or non-fat) , 1 tablespoon fresh dill, minced , 1 small
clove garlic, minced or grated , juice of ½ lemon , salt and pepper
Directions
Combine the first 4 ingredients in a small mixing bowl. Add salt and pepper to taste.
Serve immediately or store, covered in the refrigerator until ready to serve.
Quick Tartar Sauce
Ingredients
1 cup mayonnaise , ¼ heaping cup of sweet pickle relish , Juice of 1 lemon , ¼ teaspoon
salt
Directions
Combine all ingredients and mix well. Serve immediately or store in refrigerator until
ready to serve.
Want to know more about your favorite Gluten Free Recipe or how to avoid being
bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten
Free raw material feel free to visit us at: http://www.simplygluten-free.com

4. In a large mixing bowl combine the almond flour, 1 ½ teaspoon of salt, baking soda and
minced rosemary. Add the flaxseed meal mixture (or eggs) and oil and stir to mix. The
dough with be kind of wet and sticky. Dump the dough onto a piece of parchment paper
large enough to cover a baking sheet. Top with another piece of parchment and roll until
you have a rectangle about ¼ inch thick. Bake for 25 – 30 minutes or until the crust is
lightly brown and firm.
While the crust is baking heat the honey with the rosemary springs over medium heat.
Add the figs and stir, continue to cook for 4 -5 minutes or until the figs are warmed and
the honey has thickened slightly. Take off heat and reserve. Leave the rosemary spring
in to infuse the honey.
When the crust is done, spread with the ricotta and then layer on the arugula. Using a
slotted spoon, spoon the figs over the top of the flatbread then drizzle the honey over
the figs. Sprinkle with some sea salt and black pepper and a few shavings of Parmesan
cheese. Cut or break into pieces and serve.
Want to know more about your favorite Gluten Free Recipe or how to avoid being
bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten
Free raw material feel free to visit us at: http://www.simplygluten-free.com