“The Big Dipper Savory Herb Quick Bread”
Is it fall yet? anywhere? I can hardly wait to dip a thick toasted slice of this savory herb bread in a bowl of butternut squash soup, both modified for non-dairy dietary restrictions, of course.
Dairy products (except for grass fed butter) are in the "Red Zone" on the Paleo diet. But I first noticed I was becoming lactose-intolerant years before I knew about Paleo by, of all things, the zucchini bread at Peet's Coffee & Tea. It took awhile to figure out that any food made with milk, buttermilk or cream wasn't going to be a good choice for me. So time to make adjustments.
Soups are easy; substitute coconut milk or use chicken broth. But baked goods are more of a challenge. Thank goodness for Califia Almond Milk - and the cheese expert at Whole Foods. He has guided me to Kite Hill products on multiple occasions. For this bread, he recommended non-dairy ricotta as a substitute for cottage cheese which worked perfectly in terms of texture and taste.
The chef that created this recipe was going for a ranch dressing flavor palette. It's delicious toasted with jam for now, but I made another loaf to freeze slices for some serious soup dipping when the first evening chill hits the Bay Area.
See www.mypaleomarin.blogspot.com for recipe and links to Kite Hill and Califia products.
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