Salmon Rice Salad

 This is a salad that I make often during the summer.  Although not every one in my family is crazy about salmon everyone loves this salad.  The key ingredient seems to be the pickles and sometimes I add a few extra to keep everyone happy.
 It does take a little planning ahead to cook the eggs and the rice and give them time to cool.  But I usually have all of the ingredients in the house and it's very easy to make.  You can even make it look fancy by serving it on a bed of lettuce.  

Salmon Rice Salad

  • 1 cup uncooked brown rice
  • 2 cups water
  • 3 hard boiled eggs, peeled and diced
  • 1 can wild pacific salmon, de-boned
  • 1/2 cup diced dill pickles
  • 3 green onions, chopped 
  • 1/2 cup Easy Blender Mayonnaise (or 1/4 cup yogurt and 1/4 cup mayonnaise)
  • Salt 
  • Pepper
Cook brown rice with water for the amount of time indicated on the package, usually about 30 to 40 minutes.  Let rice cool. Boil eggs and let them cool.   Mix all ingredients and adjust salt and pepper to taste.  Chill and serve on a bed of lettuce or with a tossed salad. Serves 4 or 5.

Gluten Free Blueberry Almond Coffee Cake

     
 There is no coffee in it so why is it called coffee cake?  Last year I was leading a group of teenage girls in a 4-H project on cake baking and this question came up.  After a bit of research I have discovered that Coffee Cakes originate in Northern and Central Europe where they had a tradition of baking sweet breads and cakes.  When coffee was introduced in the late 1600's they discovered that these sweet breads and cakes went great with a cup of coffee and so the name stuck.
   
Coffee cakes that we know and love to day are moist cakes usually with a sweet streusel topping and often containing fruit.  I chose to use frozen blueberries in mine but it would also be good with apples, raspberries, rhubarb or peaches.
This cake is very moist and not too sweet.  The streusel topping made with almonds, oatmeal and maple syrup is so healthy and  it would almost be good on it's own for a crunchy snack.  It is honestly hard to tell that this cake is gluten free.
   

Gluten Free Blueberry Almond Coffee Cake

  • 1/2 cup butter, softened
  • 1/3 cup cane sugar (or 2/3 cup white sugar)
  • 3 eggs, at room temperature
  • 1 tsp. Vanilla
  • 2 Tbsp. Maple syrup
  • 1 cup Gluten Free Flour Blend
  • 1 cup almond flour
  • 1 tsp. GF baking powder
  • 1/4 tsp. Sea salt
  • 1/4 tsp. Cinnamon
  • 1/2 tsp xanthan gum
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 1 Tbsp GF Flour Blend
In a medium mixing bowl cream butter and sugar.  Add eggs and beat well, about 2 minutes. Add vanilla and maple syrup and beat until combined.  Mix all dry ingredients and then add to batter in two parts, alternating with sour cream.  Transfer batter to a greased tube pan and level with a spatula.  Dust blueberries with 1 Tbsp. GF Flour and spread on top of batter.
 Streusel Topping:
  • 1/2 cup almond flour
  • 1/2 cup oatmeal
  • 1/2 tsp. Cinnamon
  • 3 Tbsp. Maple syrup
  • 2 Tbsp. Slivered almonds
Combine all ingredients and sprinkle evenly over cake.  Bake at 250 degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.  Cool at least 30 minutes on a wire rack.  Carefully remove from pan and transfer to a serving plate. 

Black Bean Quinoa Salad

     
This is a wonderfully colourful salad and was a hit when I took it to a family picnic. With the quinoa and black beans it is almost a full meal all by itself but also goes great with what ever you have going on the barbecue.
 
Quinoa has become very popular lately and for people who are trying to eat less gluten this is great!  Years ago if you didn't want to eat wheat, rice was pretty much the only option. Now quinoa is on the scene with 10 grams of protein and 8 grams of fibre in 1/2 cup which makes it great for vegetarian dishes as well.  I love the delicate texture and the mild taste, it really just compliments any other food you put with it.  
 
I love this salad because it is so colourful and tastes so fresh with the tangy lemon dressing and the corn which gives a nice sweet pop.  I found some good quality dried basil and I think this is the key to the fresh taste.  If you have fresh basil this would be great too!
  

 Black Bean Quinoa Salad

  • 1 cup raw quinoa
  • 2 cups water
Place quinoa and water in a medium saucepan, bring to a boil.  Reduce heat, cover and cook for 15 minutes or until water is absorbed and quinoa is fluffy. Yield 4 cups. Let cool.
  • 2 cups cooked black beans
  • 1 1/2 cups canned or frozen corn
  • 1/3 cup chopped green onion
  • 1/3 cup diced red pepper
  • 1 Tbsp. dried parsley
  • 1 Tbsp. dried or fresh basil
Dressing: 
  • 1/2 cup fresh lemon juice
  • 1/4 cup honey
  • 2 Tbsp. olive oil
  • 1/4 tsp. garlic powder
  • 1/2 tsp. Sea salt
  • 1/4 tsp. Pepper
In a large bowl mix quinoa, beans, corn, onion, pepper, parsley and basil.  In a small bowl mix all dressing ingredients.  Toss together and chill.  Salad will keep in the fridge for a couple of days.  


Black Bean Quinoa Salad was shared on Gluten Free Fridays and Meal Plan Monday