… and didn’t regret it. Just here being real with you guys! ❤️

I did the same bread today as last week but with other types of flour. I didn't have that much rye flour at home so I added more chickpea flour, polenta and buckweat instead.. I also added 5 g of parmesan cheese, just for the taste but it didn't add anything extra to it. But here, finally, is the recipe. I had to get help with the translation 🤓, it took more time than expected. Flat bread. 200 g greek yoghurt 0%fat 350 g "filmjölk" or plain yoghurt) 30 g sirup (more if you only use yogurt) 1,5 tsp salt 1,5 tsp baking soda 50 g chickpea flour 250 g rye flour or other flour with extra fiber and high in protein) 330 g allround flour + flour when rolling out the dough.. Mix the dough quickly by hand. It should be smooth, not sticky. Adjust the amount of flour as you go. Form the dough into balls, making 25 (or less if you want bigger bread) small dough balls. Roll out the dough into thin circles. For best results use a notched rolling pin (or prick the dough). Heat the dough in a dry frying pan/cast iron pan on medium heat, 30-40 seconds on each side.

I had some canned salmon that was ready to make its debut outside of the kitchen pantry (finally) and made salmon patties. I hadn’t had them in a while and these (over a bed of spinach) hit the spot! *Reminder I have Celiac so all of my recipes will always be gluten-free. - 14 oz can (skinless, boneless) wild-caught salmon drained - ½ cup almond flour - ¼ teaspoon sea salt - ⅛ teaspoon ground black pepper - 1 egg - 1 teaspoon dijon mustard - 1 teaspoon fresh lemon juice - ½ teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon paprika - ½ teaspoon dried dill