Split Pea Soup

Serves 6

1½ tablespoons canola oil
½ cup carrots, chopped
¼ cup onions, chopped
1 clove garlic, minced
¾ cup dry split peas
1 bay leaf
2 teaspoons dry white wine
½ teaspoon white vinegar
¼ teaspoon crushed thyme
⅛ teaspoon ground black pepper
1 package chicken bouillon, low-sodium


1.     In large saucepan over medium-high heat sauté carrot, onion, and garlic in oil. Cook about 4 minutes until soft, stirring frequently.
2.     Add remaining ingredients, bring to a boil. Reduce heat; cover.
3.     Simmer about 1 to 1¼ hours, stirring occasionally.
4.     If soup becomes too thick, add additional water. Remove bay leaf before serving.

Baking Powder Biscuits

1 ½ cups GF flour
½ cup Benefiber
2 ½ tsp baking powder
1 tsp xanthan gum
½ tsp salt
¼ cup organic shortening
2/3 cup coconut milk

Stir together dry ingredients
Cut in shortening until coarse like cornmeal
Make a well in the center and pour in milk
Stir together lightly with fork
Shape into ball and knead on floured board about 10 times
Cut into 16 biscuits
Bake 450 for about 12 minutes or until golden-brown on bottom