Hummus bread
Ingredients:
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2 cups Hummus flour
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1 cup almond flour
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1 teaspoon salt
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3 teaspoons baking soda
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5 cups lukewarm water
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2 tablespoons oil
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2 eggs
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1 container plain yogurt (about 150–200 g)
Instructions:
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Preheat the oven to 180°C.
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Lightly grease an English cake pan.
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In the pan, mix all ingredients together until well combined.
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Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Enjoy!
Gluten-Free Tortillas
Ingredients:
1 cup green buckwheat flour
½ cup teff flour
Salt and pepper to taste
Optional: za’atar or any other seasoning
2 tablespoons oil (for the batter)
2 to 5 cups of water, added gradually
Instructions:
1. Mix all ingredients thoroughly (you can also use a blender).
2. Heat a non-stick skillet (e.g., Teflon) over medium heat.
3. Once hot, pour some of the batter onto the pan using a soup ladle.
4. Wait until small bubbles form on the surface, then flip and cook the other side.
Enjoy!
Date balls
Ingredients
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12 Medjool dates, pitted (250 g)
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2 cups natural almonds or walnuts (180 g)
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2 teaspoons cocoa powder
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2 tablespoons olive oil
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⅓ teaspoon ground cinnamon (optional)
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Shredded coconut for coating
Instructions:
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Place all ingredients in a food processor and blend until you get a uniform mixture.
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With your hands, form small balls about 2–2.5 cm in diameter (if the mixture is sticky, wet your hands slightly).
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Roll each ball in shredded coconut and place on a plate.
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Store in an airtight container in the fridge.
Enjoy!
Pecan pie with yogurt ice-cream
Pecan maple pie
Ingredients
4 cups almond flour
0.5 cup maple syrup and one spoon of maple syrup
0.5 cup raw pecans and 0.75 cups to garnish
0.75 cup almond milk (not canned, make sure the ingredient list contains only almonds and water)
Instructions
Mix the almond flour with maple syrup.
Transfer to a pie tin, press the mixture into the pie tin,
In a food processor, process the pecans with almond milk and one spoon of maple syrup. Blend until smooth.
Pour the filling into the pie crust. Garnish with pecans, shill in the refrigerator for at least one hour.
Yogurt ice cream
Ingredients
3 cups of plain yogurt (3% fat)
3 spoons on natural honey
Instructions
Mix the ingredients together in a food processor for about 5 minutes until it’s fluffy.
Transfer the mixture to a 9-inch square glass baking dish and place in the freezer. 45 minutes should be spent in the freezer with a wrap covering.
Stir: Take the pan out of the freezer. Give the mixture a thorough stir with a rubber spatula. flatten, cover, and freeze for a further two hours while stirring every 30 minutes.
Enjoy!
Skordalia dip (gluten free)
Ingredients
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4 medium potatoes
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¾ cup ground almonds
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2 fresh garlic cloves
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optional – 4 roasted garlic cloves you can roast garlic in advance by wrapping the cloves in foil with 1 tbsp olive oil, sealing well, and baking at 180°C for 40 minutes)
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Juice of half a lemon
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1 tbsp apple cider vinegar (containing only apple cider vinegar, with no additives)
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½ cup olive oil
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½ tsp salt
Preparation Instructions
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Cook the 4 medium potatoes with their skins on. Cooking with the skin helps retain maximum flavor and starch. You can reserve the cooking water to thin the spread if needed.
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Once the potatoes are cooked and peeled, place all ingredients in a blender.
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Blend until smooth.
Enjoy!
Mexican chicken breast
Ingredients
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0.5 kg chicken breast, sliced to strips
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Large onion, sliced to rings
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3 bell peppers (red, green and yellow), sliced to strips
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1 tablespoon Olive oil
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1 tablespoon turmeric
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1 tablespoon cumin
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1 tablespoon paprika
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1 tablespoon dried oregano
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1 tablespoon garlic powder
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1/2 teaspoon salt
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Black pepper
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1/2 lemon, juiced
Instructions
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Add onion to a heated skillet pan with olive oil. Cook for a couple minutes until it’s slightly translucent.
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Add the bell peppers and stir fry for 5 minutes.
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Mix in a bowl all the spices with 1 tablespoon olive oil and the lemon juice until you get a smooth paste. Add the chicken breast and mix.
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Add the chicken breast to the pan and stir fry for 20 minutes until the chicken is cooked.
Enjoy!