Salad for Breakfast?! Red Pepper and Ginger Salad Dressing (vegan, raw, gluten-free, egg-free, dairy-free, soy-free, nut-free, peanut-free)

I don’t know about your kids, but my kids get tired of the same old breakfast. I admit that I buy and prepare the simplest things — oatmeal or cereal — because it’s so easy, it dirties the kitchen the least, and it takes no early preparation. My kids are very good eaters, but my 4-year old loves to keep me on my toes.

This morning, he asked for corn. Yep, just a big bowl of corn. Surprisingly, he wasn’t satisfied, so I threw together his favorite salad dressing since I happened to have all the ingredients on hand. Then I served up a little bowl of chopped lettuce with his salad dressing. He gobbled it up and wanted more. His second bowl was the same, and he wanted more. The third bowl I had run out of lettuce, so I gave him some chopped baby kale and dressing. He wanted a fourth bowl! This boy LOVES him some raw dressing! Without further ado, I am reposting this salad dressing with its own dedicated post that is a hit in our household, it makes a huge quantity that I am able to refrigerate for later use, and because I frequently search my own blog for my favorite recipes, and this is one of the regulars in my searches.

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Tait’s third bowl of breakfast salad.

Red Pepper and Ginger Salad Dressing by Cookie & Kate
Ingredients
  • ½ cup olive oil
  • 1 red pepper, seeded and chopped into big pieces
  • 1 lime, juiced
  • 2 tablespoons raw local honey
  • ¾ inch piece of ginger or 1/4 tsp ground ginger
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic
  • Optional: a dash of toasted sesame oil

Directions

Place all ingredients in the order listed above and process in a high speed blender until combined. Enjoy!

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Tait’s tiny bowl of breakfast baby kale with his favorite salad dressing.

 

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Strawberry Lemon Scones with Lemon Glaze

strawberrylemonsconesThis weekend we attended Sunday’s Easter service at Awakening Church, a nondenominational Christian church where my family and I feel a strong sense of community among our peers. I volunteered to bake five dozen allergy-free desserts for those who attended the two weekend services, so Strawberry Lemon Scones with Lemon Glaze and One Bowl Double Chocolate Chunk Cookies were on the menu. I was desperate to use my cast iron scone pan because I’ve only used it once before, and that actually produced my worst batch of scones! (I just checked on Amazon, and apparently it’s a Pre-Seasoned Cornbread Wedge Pan — oops, maybe that was the problem — I was making the wrong food item in it!) Glad I got that over with because once I followed the directions on the site and realized that just cutting them into pizza-shaped slices was sufficient, they stuck together perfectly. I used a gluten-free flour blend found here, or I also really enjoy the Trader Joe’s Gluten Free Flour — try to avoid Bob’s Red Mill Gluten-Free flour, which has a
metal aftertaste, in my opinion. And once I added the lemon glaze to the top (I must admit I added double the glaze that the recipe called for), they were divine! My 7-year old loved them, and numerous people came over to find out the recipe. So here it is! The recipe doesn’t specifically say when to add the strawberries, so just add it at the end and stir just enough to combine — do not over-mix! You can replace the strawberries with any type of filling — chocolate chips, blueberries, cranberries, or all three! It’s a very versatile recipe that I will use for breakfast/brunch treats more often.