Salmon Cakes {Gluten Free, Paleo}

Want a great, fast savory dinner that is paleo and gluten free? And – I might add gives you Omega 3 vitamins as well! Well, make some time for salmon cakes tonight!

You’ll love this little ball of goodness. And, since we are going to use a gluten free flour – these are 100% gluten free. Yay! Little carbs – and so tasty.

paleo salmon

You will need: 1 can of wild salmon, 2 cage free eggs, 4 green onions, ¼ chopped yellow onion, 2 tbsp. gluten free mustard, 2 tbsp. coconut flour, salt and pepper to taste and coconut oil for the cooking pan!

Simply open your can of salmon. If you have never used canned salmon before – there are bones and skin inside. Do not be alarmed. I use my fingers to pick out the little bones (however, if you want to keep them in there – they are edible.) I just choose to pick them out.

Dump your salmon in a bowl and crack in your eggs. Chop your onions – both kinds – and add to your patty mixture. Add in the coconut flour and mustard.

Sprinkle some salt and pepper into your mixture. Add garlic powder or onion powder, if you think you need that in there as well. May taste good.

Form your meat mixture into little cakes (like below).

salmon cakes

And warm up your skillet – make sure you plop a dab of coconut oil in the pan. Place patties in the pan, once you see the coconut oil bubbling.

Let your salmon cakes cook on each side for about 3 minutes. Flip and cook on the other side.

These cakes are going to be a little bit messier than ones that have plain flower (because we are using gluten free ingredients). But, they will look and taste fantastic. Eat plain or on top of a mixed green salad!

salmon cakes 2

Forgot to take a photo of my cakes. But, the finished product will look something like this. Yum!

 

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3 Ingredient Gluten Free Biscuts

gf biscuitsOne of my favorite traditions, while growing up, was waking up and helping my dad whip up Christmas morning breakfast.

There is nothing like sitting in your pajamas with a hot cup of coffee smelling the aromas of biscuits, gravy, bacon, hash browns and sausage!

I have a rule – calories don’t count on Christmas. Can I get an amen? I mean, really, please don’t make your life miserable over calorie and fat counting on Christmas Day for heaven’s sake. Take a day off.

However, when you have a food allergy – that still stands, which is so depressing because my favorite thing to eat at breakfast was my dad’s mouthwatering biscuits. Life stinks without the chance to eat biscuits Christmas morning– take my word for it.

But, there is light at the end of the Grinch tunnel, dear gluten free friends – I found an awesome gluten free buttery biscuit that will make you smile from the inside out on Christmas morning. And, better yet, it only has 3 ingredients.

You will need: 1 cup gluten free flour, ½ cup low fat butter and ½ cup low fat sour cream.

Yes, that is all. This yields 6 buttery biscuits. You can double it up for a party of more than just two!

Pour your all purpose gluten free flour into a bowl and add in that low fat sour cream. Melt your butter and pour on top of flour and cream. Stir up well.

Preheat the oven to 400. In a greased muffin tin, fill up six holes with this batter goodness. Let bake for about 13-15 minutes. And you have gluten free biscuits. That simple. Top with butter.

Don’t be depressed on the holidays. Remember there are good gluten free options out there. All you have to do is look around, try and experiment. You are sure to find something that satisfies that craving.

What a sweet dream – wake up to biscuits this Christmas morning!