Almond and maple biscuits
Ingredients:
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A cup of gluten-free oat flour (you can buy oat flour, and you can also grind oats at home).
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4 tablespoons of almond butter
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2 spoons of 100% natural maple (make sure not to buy maple flavored syrup that contains mostly sugars and flavorings)
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A quarter of a teaspoon of baking soda (which contains only one component)
Instructions
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Heat the oven to 175 degrees celsius/350 °F.
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Mix all the ingredients in a bowl until you get a nice ball of dough
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Roll out the dough between two baking sheets
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Using a knife or pizza cutter, cut the dough into squares
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Bake in the oven for 7 minutes
Enjoy!
(appearance of the dough before rolling)
Gluten free chocolate cake
Ingredients
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1 large egg
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1/2 cup sugar (100 gr)
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1/3 cup canola oil (66 gr)
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1/4 cup water (60 ml)
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1/2 cup corn flour (70 gr)
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4 tablespoon cocoa powder (40 gr)
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1/2 teaspoon soda powder
Instructions
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Preheat the oven to 338 F˚ (180 C˚).
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Mix together in a bowl the corn flour, cocoa powder and soda powder.
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In another bowl whisk the egg with the sugar for 30 seconds. Add the oil and water and whisk.
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Add dry ingredients to wet ingredients and mix until well combined (the texture need to be thin).
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Pour mixture into muffins pan or round cake pan (8 inches).
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Bake for 25-30 minutes (inserted toothpick needs to come out clean).
Enjoy!
Coffee Chip Ice Cream Bars
Ingredients
• 1 cup coconut cream, canned (do not shake the can!)
• 1 cup raw cashews (measured first then soaked)
• 1 Tbsp instant coffee granules (MUST be instant. No subs or liquids)
• 1/2 cup coconut sugar, or granulated sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• 12 oz. dark chocolate chips or chocolate bar
• 2 tsp coconut oil
• 1/2 cup roasted almonds, chopped
Instructions
1. First soak the cashews until plump. Do not skip this! Soak in a bowl of water overnight in the fridge, or in a bowl of hot water for 1-2 hours until soft.
2. Open can of coconut cream WITHOUT shaking the can. Scoop out 1 cup of the cream top. Discard the water at the bottom of the can, or save for smoothies.
3. Add the soaked cashews and coconut cream into a blender with the instant coffee, coconut sugar, vanilla and sea salt. Blend until fully smooth. Now add a handful of choc chips to the blender and gently chop in.
4. Pour into silicone ice cream pop molds. Insert wooden sticks.
5. Place in freezer until fully frozen, about 3-4 hours, up to overnight.
6. When fully frozen, pop them out and place on a piece of parchment paper.
7. In a small bowl, melt the remaining chocolate chips with the coconut oil. Chop the almonds into small pieces and mix into chocolate.
8. Dip and roll each bar into chocolate and place on parchment. Return to freezer so chocolate sets.
9. Store in freezer in an airtight container. Enjoy right from the freezer!
Full credit to gutsy_baker on Instagram
https://www.instagram.com/reel/CsMAG8vsLqP/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
Enjoy!
Butternut squash and potatoes soup
Ingredients:
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1 Butternut squash peeled and cut into cubes.
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5 peeled potatoes cut into cubes.
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1 medium size onion chopped.
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4 garlic whole cloves
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Olive oil
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Salt and Pepper
Preperation methods:
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In a big pot heat olive oil and sauté the onion for 2 minutes.
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Add the other vegetables and sauté for 2 more minutes.
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Add 6 cups of water and season with salt and pepper
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Bring to a boil and reduce heat.
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Cook until vegetables are soft and turn off.
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With a stick blender blend soup.
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Add s&p as needed.
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Serve with a dash of olive oil
Enjoy!!
Stuffed pumpkin
Ingredients:
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1 small pumpkin capped and cleaned.
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1 finely chopped onion
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3 crushed garlic cloves
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1/2 cup cooked quinoa
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1/2 cup chopped cilantro
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1/2 cup chopped parsley
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1/2 cup chopped mint
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1/4 cup sliced almonds
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1/4 cup pine nuts
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Olive oil
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A drizzle of honey or natural maple syrup.
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Salt and pepper
Preperation:
1. Heat oven to 200 c.
2. With a brush carefully coat the inside of the pumpkin with Olive oil, salt and pepper. Place on a large sheet of foil and place aside.
3. In a pan, heat 2 table spoons of olive oil. Add onion and sauté for 2 minutes. Then add garlic and sauté for half a minute.
4. Add almonds and pine nuts and continue for 2 minutes – make sure the flame isn’t too hot.
5. Add quinoa and herbs.
6. Season and drizzle honey/maple. Taste and correct seasoning.
7. Carefully spoon quinoa mixture into the pumpkin.
8. Drizzle some olive oil on top.
9. Cover pumpkin with foil and bake in the hot oven 35-45 minutes depending on size of pumpkin.
** In case of active Crohn’s disease, please consult with your dietitian regarding the addtion of almonds and pine nuts.
Enjoy!
Grape sorbet
Ingredients
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500 grams (18 oz) of grapes
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2 tablespoons of freshly squeezed lemon juice
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1 tablespoon of maples syrup or honey (100% natural)
Instructions
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Freeze the grapes overnight (for at least 12 hours)
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Process the frozen grapes with lemon juice and honey/maple in a food processor for 2-3 minutes until you get a smooth texture
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Keep frozen
Enjoy!