Homemade cornflakes
Ingredients:
· A cup of corn flour
· Glass of water
· Tablespoon maple syrup
Instructions:
• Preheat the oven to 180 °C/350 °F.
• Combine the ingredients in a medium mixing bowl.
• Roll the mixture into a thin layer between two parchment lines.
• Bake for 12 minutes at 350°F.
• Allow the mixture to cool before breaking it up into pieces.
You can eat the cornflakes with soy milk (soy or almonds, which contain only one ingredient and water).
Enjoy!
Blueberry muffins
Ingredients
-
2 medium bananas, mashed
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1/2 cup gluten-free thick rolled oats
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1/2 cup gluten-free oats flour
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1 cup blueberries
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1/2 teaspoon ground cinnamon
Instructions
-
Heat the oven to 200 degrees C
-
Mix the ingredients in a medium bowl
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Fill the muffin cups right to the top
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Bake for 20 minutes in a preheated oven
Tips
You can make oats flour at home; add thick rolled oats to a blender or food processor, blend until the oats have turned into a fine flour
Bon appetite!
Buckwheat gluten-free bread
Ingredients:
-
500 grams of green buckwheat brae
-
water
-
0.5 teaspoon of dry yeast
-
0.5 spoon of salt
-
2 spoons of maple syrup or honey (both should be 100% natural)
-
Sunflower seeds/almonds or any other kind of nut that you like
Instructions:
-
Soak the buckwheat with water covering it for at least 6 hours/overnight
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Wash the buckwheat
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In a food processor add the soaked buckwheat and add 1.5 glasses of water and stir it for 5 minutes
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Add salt, maple/honey, and yeast
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Let seat for 2 hours.
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Heat an oven to 170 °C or 320 °F
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Scoop the buckwheat mix to a loaf pan (put a parchment line)
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Top it with seeds/almonds or any other desired nut
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Bake at 170 °C or 320 °F for one hour
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Release the bread from the pan, and bake again for additional 10 minutes
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Let it cool completely on a wire rack before cutting (otherwise, it’s too moist and soggy).
-
It’s recommended to spread the bread and keep it in the freezer, and toasting it
This recipe was originally posted in Hebrew in this link.
Enjoy!
Sweet potato and lentil soup
Ingredients:
-
1 Big peeled and whisked onion
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1 Tablespoon of olive oil
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2 Peeled and cut into cubes (medium or big) sweet potatoes
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3 Medium peeled carrots, cut into cubes
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3 Garlic cloves, peeled
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1 Cup lentils (orange)
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1 ½ Tablespoon of turmeric
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1 Tablespoon cumin
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¼ Teaspoon pepper
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¼ Teaspoon salt
Preparation:
-
Add a tablespoon of oil to a big pot on the stovetop over medium heat.
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Add the onion and cook, stirring every half minute, until it is browned.
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Mix in the carrots and sweet potatoes.
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Meanwhile, rinse a glass of orange lentils in tepid water for about two minutes while the onions, carrots, and sweet potatoes are cooking in a pot.
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Strain the lentils and toss them into the pot’s mixture.
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Bring to a boil with enough boiling water to cover all the ingredients in a pot. Add the turmeric, cumin, salt, pepper, and garlic once the soup has boiled.
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Reduce the heat to low and cover with a saucepan.
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In a pot, whisk the mixture every 10 minutes while adding a quarter cup of water.
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Cook for 30 minutes or until the vegetables are soft and remove the saucepan from the heat Using a blend rod, ground the soup to a uniform texture before serving.
** Patients with active CD should consult with their dietitian regarding the addition of lentiles.
Enjoy!
Chocolate truffles
Ingredients
-
100 grams (one package) of chocolate 100% that is made out of 100% cocoa, without any sugar or additives
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5 tablespoons of almond butter (mase out of only almonds)
-
3 tablespoons of honey or maple
Instructions
-
Melt the chocolate and add the almond butter and honey or maple syrup
-
Scoop the mix to a loaf pan (put a parchment line)
-
You can add nuts, almonds, coconut flakes, or sesame seeds on top
-
Put in the freezer for at least 3 hours.
-
Cut into small squares (should be kept in the freezer)
Bon appetite!
The Best gluten&Dairy free Pizza
Ingredients:
For the crust:
- Flaxseed meal
- Almond Flour
- Tapioca flour, or arrowroot
- Coconut flour
- Onion powder
- Garlic Powder
- Italian seasoning blend (optional)
- Sea salt
- Water
- Avocado oil or olive oil
- Apple cider vinegar
For the sauce:
- Cashews
- Lemon juice
- Water or almond milk
- Avocado oil or olive oil
- Garlic powder
- Salt
- Nutritional yeast (for cheesy flavor)
*In addition to the crust and cheese, you’ll need your favorite pizza sauce and fresh basil. You can also top with onions, peppers, or anything else you want!*
Prepare the crust first. Mix your flax egg and water right away and let it sit for 10 minutes before adding to the dough. Mix all ingredients in a large bowl (the flax egg last). Spread the dough out into a circle on a parchment lined pizza pan or baking sheet. You can use a bit more tapioca flour to help if the dough is sticky.
Bake the crust at 425° F for about 12-15 minutes or until set. Meanwhile, prepare the cheese sauce with a small blender.
Blend all the ingredients until you have a very smooth creamy mixture. Once the crust is done, assemble the pizza. Spread the pizza sauce over the crust, and spoon the cheese mixture on top, using as much as desired.
Top with chopped fresh basil and return to the oven to bake -another 10 minutes or so, until the crust is crisp on the edges and the cheese sauce is beginning to turn golden. Slice with a pizza cutter and serve with any additional toppings you like.
This recipe is taken from the following link
Enjoy!