Measuring cups and spoons
Wooden Spoon or Silicon spatula
Oven preheated to 325F
Soften Coconut oil with a spoon till creamy. Do not melt.
Add Baking Powder, Xanthum Gum and Coconut Sugar, stir until creamy.
Add Honey, Ginger and egg, stir until all combined
Add Flour and stir until has formed a soft sticky dough.
Use 2 teaspoons to form oval shaped lozenges and spoon onto baking tray covered with parchment paper
Place in oven and cook for 15 minutes until golden brown
Cool on tray then store in an airtight container
Let’s face it. There is too much salt in canned food, packaged food, and snacks. Gone are the days when salt was a rare condiment, when sitting “above the salt” indicated wealth or prestige. Now we’re in a world where salt is used as a preservative as much as a flavor enhancer. Sometimes, the amount of salt in recipes is too much for good health. Nowadays, I use much less salt in cooking, and when I do use it, I do so mindfully.
When my spouse had heart failure a few months back, a low salt diet became necessary for his recovery. Otherwise, he would have too much fluid build up in his body and lungs, and that would be what I’d call a very bad thing. When I took a look at the pantry, almost all the food had to go. Soups? Out. Frozen dinners? Gone. Breads? Only a few brands would work. Mystery food from restaurants? Gone forever. Needless to say, this prompted a re-evaluation of what constituted health food. It also meant an urgent call to my sister, Colleen, to provide recipe help. As a chef, I was sure she would have the scoop on approaches to take. I also asked my extended social networks, in person and online for suggestions.
I experimented with sauces, spices and snacks made from fresh ingredients. By reading all the labels, it was even possible to find brands that were okay to use as part of recipes. When my sister came to visit for a few weeks from Sydney this spring, we had a lot of fun finding recipes that could work as-is or be adapted. We’ve decided to share those here, and continue experimenting together as a Sydney to Seattle collaboration. We hope that others will join us in trying low salt, savory dishes that taste delicious.