Tag: greek

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups


 

Ingredients:

2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste


 

Directions:

Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

I’m a Greek girl, so I just had to figure out a way to enjoy Spanakopita sans gluten and dairy! I made this with the beautiful Shiva Rose last winter. It has quickly turned into my favorite savory pie and is delicious year round. Enjoy my friends!

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

 

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Yields one 8X8 pan or 9-inch Tart pan


 

Crust


 

Ingredients:

2 cups almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil

1 egg


 

Directions:

Preheat oven to 350. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit of egg. Press into the bottom of a pie or tart pan. Bake for 10 minutes. Allow it to cool.


 

Filling


 

Ingredients:

2 pounds of spinach

1 cup chopped leek or shallot

1/2 cup feta (I use 100% sheep’s milk feta as I am not sensitive to sheep’s milk. For a vegan cheese option, use Kite Hill!)

1/2 cup chopped dill

1/2 cup chopped mint

1/4 teaspoon cayenne pepper

3 eggs


 

Directions:

Heat coconut oil over medium heat. Add leek or shallot and saute. After about three minutes, add the spinach and cook. When spinach is fully cooked, stir in feta, dill, mint and cayenne pepper. Allow it to cool. Stir eggs and add spinach mixture. Stir to combine. Pour into pre-baked crust. Bake for 30-40 minutes at 350 degrees. Enjoy!