My friend Bethany Zill shared these lefse recipes with me from her mother, Glenda Burtman. The first recipe is Glenda's original recipe, which contains gluten and dairy. The second recipe is one that Glenda developed to be free of gluten and dairy. The flours included in this recipe are tapioca, oat, and potato. It takes practice to be able to consistently roll out the lefse, but once you've figured out how to do it, the process is fairly simple! Watch my video to see how it's done.
A recording of my allergy-friendly pantry tour to inspire those with allergies to tackle their own pantries, and an article from FOOD52 that is giving me lots of fun ideas about DIY Halloween candy.
This week, join me at my kitchen table for a look at what's the latest in the world of Hungry Nordic. Tip: join the email subscribers list in order to be first to hear when registration opens for my webinar - I'm planning to offer a free early registration.
I've been cooking beans lots of different ways for a long time. I've settled on a base recipe and proven methods for adjusting seasonings on the fly. Watch the video below to see how I sample and adjust my pot of beans as it cooks, but first take a look at this base recipe and the specific recipe I came up with for my video.