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Taramosalata - gluten free

Serves 6

INGREDIENTS

4 tbsp fish roe (avoid the pink colored kind, it should be very small, light beige)
1 small red onion, grated
1 cup extra-virgin olive oil
1 lemon, juiced
1/4 cup water (optional)

DIRECTIONS

STEP 1. In a food processor, add the fish roe, grated onion and blend for 30 seconds.
STEP 2. Slowly start to add 1/2 of the olive oil and continue blending. Then slowly add the lemon juice and continue blending for 30-60 seconds. The consistency should be like velvety hummus
STEP 3. Slowly continue to add the rest of the olive oil while the motor is running. If the mixture is too thick, loosen it by adding some of the water.
STEP 4. Refrigerate the dip for at least an hour. This will allow it to get even thicker. It can be added to the freezer for 30 minutes if you are in a rush.
STEP 5. Serve with pita or bread and top with Kalamata olives.

Serves 6

Ingredients

Directions

Add the spinach, leek, Greek yogurt, baking soda and baking powder to a food processor. Blend until smooth.
In a large bowl, whisk the eggs and add the spinach mixture, feta and cottage cheese, olive oil, almond flour, flaxseeds, oregano, black pepper, turmeric and chili flakes. Mix until well combined.
Preheat oven to 400 F or 200 C. Line a bread pan with parchment paper and lightly grease with olive oil cooking spray. Pour the spinach mixture into the bread pan and spread evenly. Bake for 45-50 minutes. Let it cool for 10 minutes before slicing.

Recipe Compliments and Adapted from:
https://healthywithnedi.com/gluten-free-spinach-bread/