Craving something delicious and easy to make? These crispy, flavorful salmon cakes are the perfect way to elevate your meal! Simple to make, packed with fresh ingredients, and totally irresistible.

This particular recipe holds a special place in my heart, as it whisks me straight to my childhood. I vividly remember standing in the kitchen, eagerly watching my mom as she crafted these delightful cakes. The inviting aroma of fresh ingredients would fill our home, creating a sense of warmth and comfort that was simply unmatched.

Moreover, the experience was not just about the taste, but the joyful process of cooking together. As the ingredients came together, it was as if we were weaving a tapestry of flavors and memories. In addition, each bite was a testament to the love and care she infused into every dish.

Let’s dive into the steps to create this delicious dish.

Ingredients

• Wild Salmon: when preparing a delightful salmon dish, you might wonder whether to use wild salmon that is fresh or frozen. Interestingly, I have crafted this recipe using both fresh and canned salmon. Nevertheless, the flavor is distinctively better with fresh salmon compared to canned.

• Olive oil: 2 tablespoons of olive oil

• Onions: when it comes to onions, I prefer using fresh ones. However, powdered onion serves as a suitable alternative if fresh onions are unavailable.

• Red Bell Peppers: play a significant role in this recipe. When sautéed, they not only diffuse their flavor but also impart a light reddish hue to the onions. 

• Celery: in contrast, adds an earthy undertone while its aromatic quality enhances the overall flavor profile, contributing subtle notes of herbal freshness.

• Garlic: is another essential ingredient. It adds a savory, aromatic flavor when added at the end of cooking. Interestingly, I chose not to cook the garlic initially, allowing it to enrich the dish’s depth and richness.

• Gluten-Free Panko breadcrumbs: are used to bind the ingredients together. Consequently, they give the cake a crispy texture. You can also substitute almond flour or crushed rice crackers if preferred.

• Eggs: is optional in this recipe. However, I included one to create a firmer and more textured cake.

• Mayonnaise: serves multiple purposes. It keeps the salmon cake moist and tender, preventing it from drying out during cooking.Furthermore, it acts as a binding agent alongside the eggs, helping to hold the ingredients together.

          Mayonnaise also adds a creamy, tangy richness that complements the salmon cake and enhances the overall taste. As a result, it            contributes to a golden, crispy exterior when the cake is cooked.

• Dijon Mustard: introduces a few key elements. Specifically, it provides a sharp, tangy depth of flavor. It also assists in binding the ingredients together while enhancing both the taste and structure of the cake, giving it a bit more zing.

  By incorporating these ingredients with careful attention to detail, this salmon cake recipe promises a delicious and satisfying culinary               experience.

Salmon Instructions

Step 1: Prepare the Salmon

Start by cooking the salmon fillets in a skillet with a tablespoon of olive oil over medium

Cooking Instructions

Step 1- Prepare the Vegetables

1. In a pan over medium heat, add 1 tablespoon of olive oil.
2. Add the diced onion, red bell pepper, and celery.
3. Cook until the vegetables are translucent, then add some capers and cook until the mixture is dry.

Step 2- Prepare the Salmon

1. On a cutting board, place the salmon skin-side down.
2. Cut down with the knife until you hit the skin. The skin is very leather-like, so as soon as you feel the knife hit it, turn and slide the blade out, cutting right across.
3. It’s okay if you leave some meat on the skin; just go back and get the leftover meat.
4. Cut the salmon into large cubes, then slice it across, turn it, and cut it into big chunks.
5. Switch to an old cleaver to do the final chopping until the pieces are about the size you would use for making sausage.

Step 3- Combine the ingredients

1. In a large bowl, transfer the chopped salmon, then add the sautéed vegetables, finely minced garlic, mayonnaise, dijon mustard, gluten-free breadcrumbs, and the spices.

Step 4- Mix and Form the Cakes

1. Mix all the ingredients together until well combined.
2. Form the mixture into salmon cakes of your desired size.

Step 5- Cook the Salmon Cakes

1. In a large skillet, heat some olive oil over medium heat.
2. Cook the salmon cakes until golden brown on each side and cooked through, about 3-4 minutes per side.

Step 6- Serve and Enjoy

1. Serve the salmon cakes warm with your favorite dipping sauce or a side salad.

Tips for Personalizing Your Salmon Cakes

One of the best things about this gluten-free salmon cake recipe is its adaptability. You can easily tweak the seasoning to fit different culinary styles:

• Asian: Add a dash of soy sauce and some finely chopped green onions.
• Italian: Incorporate some chopped sun-dried tomatoes and basil.
• Spanish: Add a touch of smoked paprika and some diced chorizo.

The possibilities are endless, so feel free to experiment and find your perfect flavor combination.

Conclusion

These gluten-free salmon cakes are not only easy to make but also incredibly versatile and packed with flavor. Paired with remoulade sauce, they’re perfect for a quick weeknight dinner or a fancy brunch with friends, . Plus, with the included tasting notes and exclusive deals for subscribers, you’ll always have something new to look forward to. For more delicious recipes try my Gluten-Free Savory Cake Recipe

Are you ready to elevate your home cooking game?

How to make a delicious GF Salmon Cake

Author: Cali Cooking Method:Searing Cuisine:American Mediterranean French Courses:Mediterranean

Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesRest time: 15 minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:460 kcal Best Season:Available

Description

Packed with flavor and incredibly versatile, these gluten free salmon cakes are easy to make and perfect for a quick, healthy meal or an easy appetizer!

Ingredients

• 1 pound fresh wild salmon, trimmed, coarsely chopped
• 1/3 cup finely minced onion
• 3 clove finely minced garlic
• 2 tablespoon minced celery
• 2 tbsp finely minced red pepper
• 1/4 cup gluten free panko breadcrumbs
• 4 tablespoon mayonnaise
• 1 tablespoon capers
• 1 teaspoon dijon mustard
• 1 tablespoon extra olive oil
• Pinch of Cayenne Pepper
• Salt & Pepper to taste
• Pinch of old bay seasoning
• Additional olive oil for frying

Instructions

Prepare the Vegetables

1. In a pan over medium heat, add 1 tablespoon of olive oil.
2. Add the diced onion, red bell pepper, and celery.
3. Cook until the vegetables are translucent, then add some capers and cook until the mixture is dry.

Prepare the Salmon

4. On a cutting board, place the salmon skin-side down.
5. Cut down with the knife until you hit the skin. The skin is very leather-like, so as soon as you feel the knife hit it, turn and slide the blade out, cutting right across.
6. It’s okay if you leave some meat on the skin; just go back and get the leftover meat.
7. Cut the salmon into large cubes, then slice it across, turn it, and cut it into big chunks.
8. Switch to an old cleaver to do the final chopping until the pieces are about the size you would use for making sausage.

Combine the ingredients

9. Transfer the chopped salmon to a bowl, then add the sautéed vegetables, freshly minced garlic, mayonnaise, dijon mustard, panko breadcrumbs, and spices.

Mix and Form the Cakes

10. Mix all the ingredients together until well combined.
11. Form the mixture into salmon cakes of your desired size.

Cook the Salmon Cakes

12. In a large skillet, heat some olive oil over medium heat.
13. Cook the salmon cakes until golden brown on each side and cooked through, about 3-4 minutes per side.

Serve and Enjoy

14. Serve the salmon cakes warm with your favorite dipping sauce or a side salad.

Keywords:Gluten free salmon cake, ssalmon cake, gluten free fish cake, savory cake recipes, gluten free salmon recipes

“Indulge in the ultimate comfort with our irresistibly delicious lentil soup! Packed with hearty flavors and wholesome ingredients, this nourishing dish is sure to warm your soul and leave you craving more.”

Upgrade your Lentil Soup game with our irresistible recipe! Whether you choose green, red, brown lentils, or a mix, this nourishing yet simple recipe guarantees 100% deliciousness.

What is Lentil Soup?

Lentil soup is a hearty and nutritious soup made primarily from lentils, which are small legumes known for their high protein and fiber content. Lentil soup is popular worldwide and is valued for its delicious taste, affordability, and health benefits.

Infused with just the right blend of spices, bay leaves, and a hint of lemon, our Lentil Soup transcends the ordinary. It’s an effortless creation that consistently wows, earning rave reviews and five-star ratings from satisfied readers! For more delicious soups, try my Broccoli soup and Celery soup.

Now, let’s talk about Lentil Soup. Sure, it might not sound like the most exciting option out there, but trust us, this soup is a game-changer! Even for those of us who usually crave bold flavors, this dish is impossible to resist. Prepare to find yourself reaching for seconds, thirds, and even packing leftovers for tomorrow’s lunch—it’s that good.

And let’s not forget the health benefits! Lentils are a powerhouse of nutrition—packed with minerals, protein, and fiber while being low in fat and calories. Plus, their slow-burning carbs keep you feeling satisfied for longer, making them a win-win for your taste buds and your health.

So, what’s the secret to our Lentil Soup’s undeniable deliciousness?

It’s all about the little touches. From the slow-cooked onions, garlic, spices, and herbs that create a flavor base like no other to the surprising twist of fresh lemon juice.

What you will need to make Lentil Soup

• Ghee Butter:  It adds creamy and delicious taste to the soup.
• Olive Oil: It adds a subtle flavor.
• Green French Lentil: It has peppery flavor and hearty texture; it holds shape while cooking.

How to make Lentil Soup

Step 1- Remove all debris or small stones from the dried lentils, the organic lentils come cleaner with less stones than the regular non-organic. Add the lentils to a bowl, pour boiling hot water to cover 2/3 above the lentils and leave it soaking for at least two hours, four hours is ideal.

Step 2- With your hand rub the lentils in the same water and flip them over until all the foam raise up to the top. Transfer the lentils to a strainer and wash three to four times under running water until the water comes out clean. This step is important to reduce the bloating associated with legumes and beans.

Step 3- To a pressure cooker pot or regular pot, add the soaked and drained lentil.

Step 4- Add grated onions, garlic, tomato, and herbs.

Step 5- Then all spices, olive oil and half lemon.

Step 6- Cover with water or broth, cover the pot and cook for 20 minutes on a low to medium heat.

Pro Tips for Perfecting Your Lentil Soup

1. Choose the Right Lentils: Different types of lentils offer varying textures and flavors, opt for green or brown lentils for a firmer texture, while red lentils tend to break down more, creating a smoother consistency. Experiment with different varieties to find your favorite!
2. Pre-Soak for Even Cooking: If using whole lentils, consider soaking them for a few hours or overnight before cooking. This can help reduce cooking time and ensure more even cooking, resulting in a creamy and well-developed soup.
3. Layer Flavors: Build depth of flavor by sautéing aromatic vegetables like onions, garlic, in butter before adding the lentils and liquid. This step caramelizes the vegetables, enhancing their natural sweetness and adding complexity to the soup.
4. Balance with Acid: A splash of acid, such as lemon juice or vinegar, can brighten the flavors of lentil soup and add a refreshing contrast. Add it towards the end of cooking to prevent the lentils from becoming too acidic.
5. Texture Matters: For a thicker soup, blend a portion of the cooked lentils with an immersion blender before serving. Alternatively, mash some of the lentils against the side of the pot with a spoon for a chunkier texture. Adjust the consistency to your preference by adding more broth or water as needed.
6. Finish with Freshness: Just before serving, stir in fresh herbs like parsley, cilantro, or dill to add brightness and freshness to the soup. A drizzle of olive oil can also provide a luxurious finishing touch.
7. Experiment with Toppings: Get creative with toppings to add texture and flavor to your lentil soup. Try crunchy croutons, a sprinkle of grated cheese, a swirl of pesto, or a spoonful of creamy coconut milk for a dairy-free option.
8. Meal Prep and Freeze: Lentil soup makes for excellent meal prep and freezer-friendly meals. Double or triple the recipe to have extra portions on hand for busy days. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for longer storage.

Frequently Asked Questions

How long does lentil soup last in the refrigerator?

Lentil soup can typically be stored in the refrigerator for up to 4 to 5 days in an airtight container.

Can I freeze lentil soup?

Yes, lentil soup freezes well. Store it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Are lentils gluten-free?

Yes, lentils are naturally gluten-free, making lentil soup a suitable option for those with gluten sensitivities or celiac disease.

How do I thicken lentil soup?

Lentil soup naturally thickens as it cooks due to the starch released from the lentils. However, if you prefer a thicker consistency, you can blend a portion of the soup with an immersion blender or mash some of the lentils with a spoon.

Can I use different types of lentils in lentil soup?

Yes, you can use various types of lentils in lentil soup, such as green, brown, red, or French lentils. Each type offers a slightly different texture and flavor, so feel free to experiment to find your favorite.

How do I prevent lentil soup from becoming mushy?

To prevent lentil soup from becoming mushy, avoid overcooking the lentils. Cook them just until they are tender but still hold their shape. Additionally, refrain from stirring the soup too vigorously, as this can cause the lentils to break down further.

Can I make lentil soup in a slow cooker or Instant Pot?

Yes, lentil soup can be made in a slow cooker or Instant Pot for added convenience. Follow the manufacturer’s instructions for cooking times and settings.

Is lentil soup vegetarian/vegan-friendly?

Yes, lentil soup is naturally vegetarian and can easily be made vegan-friendly by using vegetable broth instead of chicken broth and omitting any dairy-based ingredients.

Are lentils healthy?

Yes, lentils are highly nutritious and packed with protein, fiber, vitamins, and minerals. They are also low in fat and cholesterol, making them a healthy addition to any diet.

Can I customize lentil soup with additional ingredients?

Absolutely! Lentil soup is highly versatile and can be customized with a variety of ingredients such as vegetables, herbs, spices, and proteins like sausage or bacon to suit your taste preferences.

How to make a delicious and healthy Lentil Soup

Author: Cali Cooking Method:Searing Cuisine:Mediterranean Courses:Lunch Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Available

Description

Discover the ultimate comfort food with our hearty lentil soup recipe! Packed with flavor and nutritious ingredients, this satisfying dish is a must-try for food enthusiasts. Dive into a bowl of warmth and goodness today!

Ingredients

• 250g lentils.
• 1 medium onion grated.
• 2 medium ripe tomatoes grated.
• 1 large carrot grated.
• 3 garlic cloves crushed or grated.
• 2 tablespoons of parsley diced.
• 1 tablespoon cilantro diced.
• 1 teaspoon turmeric.
• 1/2 teaspoon black pepper.
• 1 teaspoon paprika.
• 1/4 teaspoon cayenne pepper optional.
• 1/2 teaspoon ginger.
• 1 teaspoon salt.
• Half lemon.
• 3 cups of hot water, enough to cover the lentils.
• 1 or two hot red pepper (optional).

Instructions

1. In a bowl, add lentils and boiling hot water. Set aside for at least four hours, this way the lentils will not fall apart during the cooking process.
2. In a medium pot, add the lentils and olive oil.
3. Add the grated onion, garlic, carrot, diced parsley, and cilantro. Stir all ingredients until combined.
4. Add the water or vegetable broth to cover the lentils. Cook on a low to medium heat for 25 minutes.
5. Uncover and check if the lentils are cooked.
6. Add the cumin, 1/4 cup olive oil and the lemon juice. Stir and serve hot.

Notes

• Please leave me a comment below if you tried this recipe. I hope you enjoyed it. Happy Cooking!

Keywords:Best Lentil Soup, Delicious Lentil Soup, Easy Lentil Soup, Vegetarian Lentil Soup, Vegan Lentil Soup

Looking for a fail-proof recipe for Cream of Broccoli Soup? Look no further! This light and creamy delight boasts an unbeatable fresh broccoli flavor and comes together in under 40 minutes. Perfect for those busy weeknights or whenever you’re craving a quick and delicious meal!

Combat the chill of winter with a bowl of this satisfying and hassle-free broccoli soup! Its fresh flavors, velvety texture, and easy cleanup make it an ideal choice when time is of the essence but comfort is a must. With just a handful of pantry staples, you’re all set!

This easy cream of broccoli soup recipe is a game-changer for meal prep. Whip up a big batch and enjoy it throughout the week—whether it’s a light lunch paired with crackers or a hearty dinner served with your favorite sides. Looking for more comforting soup ideas? Don’t miss out on my celery soup or lentil soup recipes!

What you will need to make this sou

• Ghee Butter: to achieve a creamy, buttery and perfectly balanced flavor. Alternatively, swap it out for an equal amount of olive oil.
• Sweet Onion: Adding a touch of sweetness, sweet onion complements the earthy and creamy notes in the soup. Feel free to use red, white, or yellow onion if preferred.
• Broccoli Florets: Fresh broccoli, cut into small or medium-sized florets, provides the best flavor and texture. In a pinch, frozen broccoli works too—just adjust the cooking time accordingly.
• Gluten-Free Flour: Don’t overlook this essential thickening agent! While all-purpose flour is recommended, whole wheat flour can be substituted if needed.
• Crème Fraîche: This ingredient lends the soup its luxurious creaminess and rich flavor. Alternatively, you can use a combination of 1 cup whole milk and 1 cup heavy cream as a substitute.

How to make this creamy broccoli soup

Step 1- Heat 2 tablespoons of butter in a large pot over medium heat. Sauté the onion and garlic until softened, stirring often, for approximately 4 minutes. Add the celery, carrots and potatoes and sauté for another 5 minutes.

Step2- Add chicken broth, broccoli florets, salt, and black pepper. Cover and simmer until broccoli is vibrant green and tender, stirring occasionally, for about 6 minutes.

Step 3- Divide the broccoli and cooking liquid into two batches to avoid overcrowding the blender. Cover the blender with its lid, removing the center piece to allow steam to escape. Blend each batch until smooth, approximately 30 seconds per batch. Once blended, return the mixture to the pot and gently rewarm over low heat, stirring occasionally.

Step 4- As the broccoli mixture warms, melt the remaining 3 tablespoons of ghee butter in a small saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns a pale golden brown and emits a nutty aroma, about 1 minute.

Step 5- Gradually whisk the milk, heavy cream and creme fraiche or sour cream into the saucepan with the flour mixture until smooth. Continue cooking, whisking often, until the mixture bubbles and thickens, approximately 5 minutes.

Step 6- Combine the heavy cream mixture with the broccoli mixture in the large pot. Season with additional salt and pepper to taste. Serve piping hot and enjoy immediately.

Pro Tips for Perfecting Your Broccoli Soup

1. Opt for an immersion blender: Simplify cleanup and achieve a velvety texture by using a hand-held immersion blender directly in the pot instead of transferring the soup to a blender.
2. Embrace variations: Customize your soup by using vegetable broth for a vegetarian option or adding shredded parmesan or sharp cheddar cheese to create a broccoli cheese soup. For a dairy-free version, swap half-and-half with coconut milk and butter with olive oil.
3. Add hearty elements: Enhance the soup’s texture and flavor by incorporating diced potatoes. Steam a peeled and diced russet potato until fork-tender, approximately 15 minutes, then add it to the soup before pureeing for a smooth consistency or afterward for a chunkier finish.
4. Elevate with garnishes: Elevate your soup with delightful garnishes such as a drizzle of heavy cream or olive oil, a sprinkle of black pepper, or chopped reserved broccoli florets. Get creative with additional toppings like diced avocado, croutons, fresh herbs, flaky sea salt, sour cream, or a splash of citrus juice for an extra burst of flavor.

Frequently Asked Question

How long does creamy broccoli soup last in the refrigerator?

• Once cooled, creamy broccoli soup can be stored in the refrigerator for up to 4 days in an airtight container.

Can creamy broccoli soup be frozen?

• Yes, creamy broccoli soup freezes well. Store it in a freezer-safe container for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating.

How do I reheat creamy broccoli soup?

• Reheat creamy broccoli soup on the stovetop over medium-low heat or in the microwave until heated through, stirring occasionally.

What can I serve with creamy broccoli soup?

• Creamy broccoli soup pairs well with crusty bread, such as French or sourdough bread, for a light meal. It can also be served with a side salad or accompanied by a grilled cheese sandwich for a heartier option.

Can I make creamy broccoli soup dairy-free?

• Yes, you can make dairy-free creamy broccoli soup by substituting dairy ingredients like milk, cream, and butter with plant-based alternatives such as coconut milk, almond milk, or olive oil.

How can I adjust the thickness of creamy broccoli soup?

• To adjust the thickness of creamy broccoli soup, you can add more flour while cooking with butter to thicken the base. Alternatively, you can blend in cooked potatoes or cauliflower for added thickness.

Can I add other vegetables to creamy broccoli soup?

• Yes, you can customize creamy broccoli soup by adding other vegetables such as carrots, cauliflower, or spinach for added flavor and nutrition.

Is creamy broccoli soup suitable for vegetarians or vegans?

Creamy broccoli soup can be made vegetarian or vegan-friendly by using vegetable broth instead of chicken broth and opting for plant-based cream substitutes.

How can I prevent creamy broccoli soup from curdling?

• To prevent creamy broccoli soup from curdling, avoid boiling it vigorously after adding dairy ingredients. Instead, simmer it gently over low heat and stir frequently.

Can I make creamy broccoli soup in a slow cooker or Instant Pot?

• Yes, creamy broccoli soup can be made in a slow cooker or Instant Pot. Simply follow your appliance’s instructions for soup recipes and adjust cooking times accordingly.

How to make a delicious creamy broccoli soup

Author: Cali Cooking Method:Searing Cuisine:American Mediterranean Courses:Lunch Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 40 minutesTotal time:1 hour 25 minutesServings:4 servingsCalories:282 kcal Best Season:Winter

Description

Warm up with our delicious creamy broccoli soup! Perfect for cozy evenings, this easy-to-make recipe will satisfy your cravings and leave you wanting more.

Ingredients

• 1 pound of broccoli about 1 head
• 1 large carrot diced
• 1 large celery stick diced
• 2 medium onions chopped
• 4 garlic cloves minced
• 3 small potatoes diced
• 4 cups chicken or vegetable broth
• 3 tablespoons gluten free flour
• 4 tablespoons ghee butter
• 1 tablespoon olive oil
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 tablespoons creme fraiche or sour cream

Instructions

1. Prep, and dice or chop the vegetables.
2. Heat 2 tablespoons of butter in a large pot over medium heat. Sauté the onion and garlic until softened, stirring often, for approximately 4 minutes. Add the celery, carrots and potatoes and sauté for another 5 minutes.
3. Add chicken or vegetable broth, broccoli florets, salt, and black pepper. Cover and simmer until broccoli is vibrant green and tender, stirring occasionally, for about 6 minutes.
4. Divide the broccoli and cooking liquid into two batches to avoid overcrowding the blender. Cover the blender with its lid, removing the center piece to allow steam to escape. Blend each batch until smooth, approximately 30 seconds per batch. Once blended, return the mixture to the pot and gently rewarm over low heat, stirring occasionally.
5. As the broccoli mixture warms, melt the remaining 3 tablespoons of ghee butter in a small saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns a pale golden brown and emits a nutty aroma, about 1 minute.
6. Gradually whisk the milk, heavy cream and creme fraiche or sour cream into the saucepan with the flour mixture until smooth. Continue cooking, whisking often, until the mixture bubbles and thickens, approximately 5 minutes.
7. Combine the heavy cream mixture with the broccoli mixture in the large pot. Season with additional salt and pepper to taste. Serve piping hot and enjoy immediately.

Notes

• 1. Opt for an immersion blender: Simplify cleanup and achieve a velvety texture by using a hand-held immersion blender directly in the pot instead of transferring the soup to a blender.
• 2. Embrace variations: Customize your soup by using vegetable broth for a vegetarian option or adding shredded parmesan or sharp cheddar cheese to create a broccoli cheese soup. For a dairy-free version, swap half-and-half with coconut milk and butter with olive oil.
• 3. Add hearty elements: Enhance the soup’s texture and flavor by incorporating diced potatoes. Steam a peeled and diced russet potato until fork-tender, approximately 15 minutes, then add it to the soup before pureeing for a smooth consistency or afterward for a chunkier finish.
• 4. Elevate with garnishes: Elevate your soup with delightful garnishes such as a drizzle of heavy cream or olive oil, a sprinkle of black pepper, or chopped reserved broccoli florets. Get creative with additional toppings like diced avocado, croutons, fresh herbs, flaky sea salt, sour cream, or a splash of citrus juice for an extra burst of flavor.

Keywords:Broccoli soup, delicious broccoli soup, creamy delicious broccoli soup, vegetarian broccoli soup, best broccoli soup recipe, how to make delicious broccoli soup, how to make broccoli soup

Today we’re going to be making walnut bites, a fun and healthy party snack utilizing the benefits of walnuts, honey, and dark chocolate. This recipe uses only a few simple ingredients that many of us already have in our pantry. 

These walnut bites are a great intro to candy making. The only cooking required is to melt the chocolate so it’s very beginner friendly. While it does require time to chill, this recipe comes together easily. What I love the most about this recipe is that it’s customizable. You can change the flavor up by experimenting with different nuts and decorate them to your heart’s content. 

I grew up making homemade candies over the holidays with my grandmother and cousins. We’d make caramel squares, chocolate turtles, peanut clusters, and of course, walnut bites. My favorite part was pouring chocolate into molds and adding finishing touches. 

If you’re looking for a fun activity for the whole family, this is a great place to start. You can create something together and, in the end, you have a nice treat that you can feel good about giving to your kids.

Ingredients

• Walnuts- Any roasted nuts should work for this recipe, but I find the classic combination of walnuts and honey to be delightful.
• Honey- Honey is a flavorful alternative to cane sugar and the sticky texture will help bind these walnut bites together.
• Vanilla Extract- There’s no replacing this pantry staple but if you’re in the mood to try something new you can experiment with different flavored extracts to change the flavor.
• Dark Chocolate -Dark chocolate with 70–85% cocoa provides a surprising amount of nutrients and can potentially reduce the risk of heart disease. But if you don’t have dark chocolate on hand, semi-sweet chocolate is a perfect replacement.
• White Chocolate- This will provide a beautiful white topping to the finished bites but can easily be replaced with more dark chocolate if you’re out of white or want to prioritize dark chocolate’s health benefits.

What are the health benefits of walnuts and honey?

A small serving of about 7 walnuts packs a big nutritional punch, filled with calcium, iron, potassium, magnesium, and folate. They also contain polyunsaturated fats high in omega-3 fatty acids, which can lower your overall cholesterol and help prevent heart disease. Top top it all off, walnuts contain anti-inflammatory and antioxidant properties.

Honey, specifically raw or unpasteurized honey, has been shown to have a wide range of potential health benefits. A 2017 review of studies indicates that raw honey contains phytochemical, anti-inflammatory, antimicrobial, and antioxidant properties that can aid in the management of many disease conditions, including cancer. It also contains nine different vitamins and minerals, as well as amino acids and enzymes. It should be noted that honey should never be fed to an infant under one year old as they are at risk of botulism poisoning.

How can I customize this recipe?

These walnut bites have a ton of potential to be customized to your preferences. You can swap out the walnuts for any kind of nut. If you’re allergic to tree nuts, peanuts would work great, giving you a homemade peanut butter cup flavor. Pistachios would also be especially delicious.

The decoration is an easy way to customize this recipe. You could create a chocolate drizzle on top of the finished candies using dark or white chocolate. Colorful candy melts can also be used to craft any design of your choice. While the chocolate topcoat is still warm, try adding sprinkles, whole nuts, or dried fruit. The sky’s the limit.

Step-by-step instructions

The first step is always to set out and measure your ingredients. Then, in a food processor, grind walnuts. You’ll want to keep an eye on this. They should be ground finely to resemble the texture of sand but not to the point that a nut butter starts to form.

Transfer ground walnuts to a bowl and add the vanilla and honey. Mix well until you get a solid dough. For this step, I’d recommend kneading the mixture together with washed hands, but you can use a spatula if you’d prefer.

Line an 8×8 pan or Pyrex glass container with parchment paper. Spray lightly with cooking spray or apply a thin layer of butter. This is an optional step, but it will provide extra protection against the dough sticking to the parchment.

Transfer the dough into the lined pan and flatten it evenly. In a separate bowl, melt the semi-sweet or dark chocolate by microwaving and stirring it on thirty second intervals or in a double boiler. Once melted, spread it over the walnut layer and refrigerate for at least for 4 hours.

Flip the walnut mixture over on a cutting board, so that the bottom is now the top, and cut into 1×1 squares or your shape of choice. Melt the white chocolate using the same method of choice as the dark chocolate and spread it over the walnut squares. Decorate it with any ingredients of your choice. I like to place a single whole walnut on top of each square.

Walnut Bites Recipe

First, gather your ingredients: 

• 2 cups walnuts
• 1/2 cup honey
• 1 tbsp. vanilla extract
• 1 cup dark chocolate or semi-sweet
• 1 cup white chocolate

Instructions

1. In a food processor grind walnuts.
2. Transfer ground walnuts to a bowl, then add vanilla and honey. 
3. Mix well until you get a solid dough.
4. Transfer dough to an 8×8 pan or Pyrex glass container lined with greased parchment paper and flatten it evenly.
5. In a separate bowl, melt the semi-sweet or dark chocolate and spread it over the walnut layer.
6. Refrigerate for at least for 4 hours.
7. Flip the walnut mixture over on a cutting board, so that the bottom is now the top, and cut into 1×1 squares or your shape of choice.
8. Melt the white chocolate and spread it over the walnut squares.
9. Decorate it with any nuts of your preference.

What to serve with walnut bites

As a snack these walnut bites are perfect to eat by themselves. But if you’re hosting a party, I would recommend serving these with a baked brie. The combination of walnuts, honey, and brie is incredible and sure to be a hit. Don’t be intimidated by the process of throwing a small wheel of cheese in the oven. Baked brie is very easy to make and can be customized with honey, jam, or an outer layer of puff pastry.

A charcuterie board would round out the experience with plenty of different flavors and textures. You can buy them pre-made in varying sizes or have fun crafting your own. The name may sound fancy, but these are just cured meat and cheese boards that can include crackers, nuts, fruits, vegetables, and dipping sauces. Combining this concept with homemade walnuts bites is sure to make your next party a hit.

I love the flavors of pizza but kneading homemade pizza dough can be a hassle. I wanted to make something new that combined those flavors with vegetables from my garden, something that would be stress free to throw together on a weeknight. That’s what led me to create the pizacake.

Growing up on a farm, we lived off of what we grew. I learned to cook and bake from a young age while appreciating the work that goes into every ingredient. If you’ve never tried to grow your own food I encourage you to start with a small window garden. There’s a special kind of pride in seeing something grow and passing that on to the next generation.

A big inspiration for this recipe was my mom. She taught me how to bake our own biscotti and savory loaves of bread. When I bake, I think of her kitchen and the smell of bread rising as we talked. I loved every moment of it.

The pizacake is a take on those savory breads just as it’s inspired by pizza. There are many ways to customize it to your preferences and requires no kneading or time to rise. I love how easily it comes together, and I hope you will too.

Ingredients

• Eggs-Eggs are the leavening agent in this recipe to help the pizacake rise.
• Gluten free flour-There are a lot of good options on the market today. My favorite is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Milk-Milk is used to add flavor and make the pizacake softer and more golden.
• Olive Oil-Olive oil is a liquid fat that’s made by pressing whole olives to extract the oil. This will boost the flavor profile to be reminiscent of pizza.
• Black Pepper-Black pepper is the dried fruit of a flowering vine, which is the world’s most traded spice.
• Paprika-Paprika is a spice with three different types: sweet, smoked, and hot. It is made from dried and ground red peppers.
• Garlic Powder-Garlic powder is garlic that has been dehydrated and ground down, which is great for baking.
• White Wine-Don’t worry about the alcohol content, it will evaporate during the baking process.
• Baking Powder-Baking powder is used to add volume and a light texture to the pizacake.
• Parsley-This can be easily substituted or even combined with cilantro.
• Scallions-Also known as green onions, spring onions, Welsh onions, etc. should be available in your local produce section. They can also be substituted for other varieties of onion and shallot without much change of flavor.
• Carrots-Shred these and squeeze the excess liquid out through a tea towel before you begin cooking.
• Potatoes-Repeat the above process to remove as much moisture as you can to preserve the texture of the cake.
• Queso Fresco/Mozzarella-Any cheese could be used in this recipe. I personally enjoy the flavors of these two and mozzarella is classic for pizza. I’ve used cheddar as well and it’s delicious.

Should I use Queso fresco or mozzarella?

One of the great things about this recipe is that you can use any cheese to fit your preferences. Mozzarella is more suited to an Italian inspired recipe, so it aids in the pizza flavor of the pizacake. It is also known for its gooey texture when melted, which makes it the perfect topping.

Queso fresco has a sharper flavor than mozzarella cheese, similar to goat cheese but more salty. For best results, I’d recommend mixing Queso fresco into the batter and topping it with mozzarella before baking. This will give you the flavor of the Queso fresco throughout the cake and the cheese pull of the mozzarella on top.

Can I customize the fillings? 

It’s very important for this recipe to add as little moisture as possible to the batter, otherwise, the texture of the cake could be compromised. For this reason, I’ve chosen scallions, carrots, and potatoes for the vegetables. Keep in mind that you should squeeze out any excess liquid from the shredded carrots and potatoes before adding them to the batter.

This doesn’t mean that you can’t make any substitutions, only that I can’t guarantee the results. If you want to try customizing the vegetables, be sure to use those with low moisture, such as cauliflower, broccoli, asparagus, or fresh corn. You can also add whatever meats you want but I’d recommend precooking and draining the excess fat before adding the meat to the batter.

You could also customize the recipe by changing the seasonings, which is a little safer. Adding Italian herbs, in a seasoning blend or whichever ones you favor, and red pepper flakes will boost the pizza flavors. Cilantro is also a good substitute for fresh parsley, or you can use both. You could also experiment with your favorite spice blends and learn what works for you.

Step-by-step instructions

1. Start by preheating your oven at 350°F.
2. In a large mixing bowl, combine eggs, flour, milk, olive oil, black pepper, paprika, garlic powder, white wine and baking powder. This will be the base for your cake. Mix it together until everything is fully incorporated and you’re left with a smooth dough.
3. To this dough add the minced parsley, diced scallions, shredded carrot, shredded potatoes and 2 cups shredded cheese. Once again, we’re going to mix until the fillings are evenly distributed. The best part about gluten free baking is that you can’t overmix your dough.
4. Line up a large bread tray with greased parchment paper, pour the mixture in and spread it out evenly.
5. Sprinkle the remaining 1/2 cup of cheese and thyme on top.
6. Bake until all sides are golden brown. 

Pizacake Recipe

First, gather your ingredients: 

• 5 eggs
• 1 cup gluten free flour
• 1/2 cup milk
• 1/2 cup olive oil
• 1/2 tsp black pepper
• 1 tbsp. paprika
• 1/2 tbsp. garlic powder
• 1 tsp white wine
• 1 tbsp. baking powder
• 1/2 cup minced parsley
• 1/2 cup diced scallions
• 3 medium carrot, shredded
• 4 medium potatoes, shredded
• 2 1/2  cups Queso fresco cheese or mozzarella, crumbled or shredded, reserve 1/2 cup
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven at 350°F.
2. In a large mixing bowl, combine eggs, flour, milk, olive oil, black pepper, paprika, garlic powder, white wine and baking powder. Mix well until you form a smooth dough.
3. To this dough add the minced parsley, diced scallions, shredded carrot, shredded potatoes and 2 cups shredded cheese. Stir to incorporate.
4. Line up a large bread tray with greased parchment paper, pour the mixture in and spread it out evenly.
5. Sprinkle the remaining 1/2 cup of cheese and thyme on top.
6. Bake until all sides are golden brown.

Helpful tips:

Squeeze all the water from carrots and potatoes.

Substitute with the veggies of your choice.

Substitute parsley for cilantro or combine both.

Substitute with any cheese of your choice.

Store any leftovers in the refrigerator for up to 4 days and in the freezer for up to two weeks.

If you’re gluten tolerant substitute with regular flour, I haven’t tried it with any other flours.

You can either keep it vegetarian or add any meat of your choice.

The mixture should not have any water.

What to serve with pizacake?

This is an easy recipe to make by itself for a weeknight dinner but there are plenty of options for side dishes if you have the time. A warm soup and a refreshing salad is a classic combination that will complement the heartiness of the pizacake. A tomato or mushroom soup would work best along with a caesar salad.

If you’re looking for sides that are a little less classic Italian, consider potato salad, coleslaw, zucchini fries, pasta salad, or spinach and artichoke dip. But if you’d like dessert, I’d return to Italy for tiramisu or Cannolis.

What will you add to this pizacake?