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!
Apple and blueberry crumble
Ingredients:
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50 gr almonds flour
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50 gr oats
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25 ml maple syrup or honey
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20 gr brown sugar
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1/4 tsp of cinnamon
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A pinch of salt
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40 ml canola oil
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4 peeled apples cut into cubes
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1/4 cup blueberries
Preparation methods:
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Heat oven to 175 c on bake.
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In a bowl mix the crumble ingredients.
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In a oven safe dish, place apples and blueberries and a bit of cinnamon and mix.
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Spread crumble on top.
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Place in the oven for 30-40 minutes.
** You might want to place some aluminum foil on top if it browns too fast.
** The crumble is ready when the apples are soft, crumble is brown and there is a thick bubbling syrup.
** Can be served with a scoop of yogurt with or without honey.
Enjoy !
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
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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
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Heat the oven to 200 degrees C
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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!