When creating free-from meals, sometimes I’m trying to create things that people think can’t exist. However, sometimes I try to create recipes that look to different cultures around the globe. Food Allergies aren’t just an issue here in the States, and they’re not limited to any one demographic. With that in mind, today I’ll be featuring the North African spice called harissa.
I want to show you an easy way to incorporate it into a meal. This is great for someone who might be looking to expand the flavour profiles they enjoy, or someone with an African background that has a kiddo with food allergies.
Traditionally, harissa is made from chili peppers, paprika, and olive oil, and is a paste. Today we’ll be using the Spicely harissa, but I’m also going to include notes on how you can shake things up. Let’s get cooking!
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Fructose Intolerance, GAPs, Paleo, SCD
Compatible With: Cruciferous Free, Garlic Free, Seed Free, Stone Fruit Free
*This recipe will have you use poultry OR red meat of choice.
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