Homemade yogurt popsicles
Ingredients
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2 tablespoons of natural honey or maple syrup
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0.25 cup of plant-based milk (almond/oats/soy milk, as long as it contains one ingredient plus water)
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1 cup of plain yogurt
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1 cup of raspberries/blueberries/strawberries (or a mix of all of these together)
Instructions
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Melt the honey/maple in warm plant-based milk
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Add the yogurt and the fruits and mix all the ingredients together
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Pour mixture into each popsicle mold
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Freeze for 2 hours
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Put a wooden popsicle stick in the middle
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Continue to freeze for an additional 4-6 hours
Bon appetite!
Soft and delicious gluten-free crepes
Ingredients
· 1.5 cups of potato flour
· 0.5 a cup of tapioca flour (about three tablespoons, critical, produces viscosity in pancakes, if you want less viscosity, you may add two tablespoons)
· 2 eggs
· 1 cup of soy milk (other plant-based kinds of milk can be used, please note that it should contain only one ingredient plus water)
· 1 plain yogurt
· 3 tablespoons of maple syrup (less is possible), in the salty version, do not add sugar
· 1 tablespoon of canola oil
· 0.5 a teaspoon of salt
Instructions
· Put the flours in a bowl
· Break in the eggs
· Add yogurt, soy milk, sugar, salt, and oil
· Mix well (it is also possible to use a blender)
· Heat a large skillet with a little canola oil
· Pour with a ladle, and as soon as the crepes turn brown, turn to the other side
· In the sweet version: you can add “Tasty&healthy” chocolate homemade sauce, natural peanut butter, “almonds” or cashew butter, and other different spreads, and add fruit on top
· In the salty version, you can add avocado and tomatoes, tahini with vegetables, homemade pesto spread, and more.
Enjoy!
Chocolate truffles
Ingredients
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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)
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3 tablespoons of honey or maple
Instructions
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Melt the chocolate and add the almond butter and honey or maple syrup
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Scoop the mix to a loaf pan (put a parchment line)
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You can add nuts, almonds, coconut flakes, or sesame seeds on top
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Put in the freezer for at least 3 hours.
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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!
Blueberry Waffles
Ingredients:
- large eggs
- almond milk, or light coconut milk
- coconut oil, refined
- pure maple syrup
- pure vanilla extract that doestn’t contain more than 1 raw ingreadient/vanilla sticks
- blanched almond flour
- tapioca flour
- baking soda
- aluminum free baking powder
- fine sea salt
- fresh blueberries
Instructions:
First, in a large mixing bowl, combine all the dry ingredients. In another bowl, whisk together the egg yolks, milk, maple syrup, coconut oil and vanilla. Pour this mixture into the dry ingredients stir until well combined.
Place the egg whites in a large mixing bowl beat on high speed with an electric hand mixer until stiff peaks form. Fold the egg whites into the batter to combine, then fold in the blueberries.
Heat your waffle iron and brush it well with coconut oil or spray with avocado oil or coconut oil cooking spray to prevent sticking. Pour the batter into the center of iron, gently spreading just a bit before closing.
Freezing instructions:
After cooking them in the waffle iron, allow them to cool slightly.
Freeze in single layers separated by a sheet of parchment paper in a large plastic bag or wrapped in plastic or freezer paper.
To reheat, you can toast them in a toaster oven or pop-up toaster until heated through and crisp. Then top with goodies and enjoy!
This recipe is taken from the following link.
Peanut butter gluten-free bread
Ingredients
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1 cup of natural peanut butter
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3 eggs
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1 spoon of apple vinegar (made out of 100% apples)
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0.5 tablespoon of baking soda
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0/5 tablespoon of salt
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3 spoons of maple syrup/honey (both of them should be 100% natural)
Instructions:
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Heat an oven to 180 °C or 350 °F
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In a food processor or a large bowel put all the ingredients, the baking soda should be added last
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Scoop the 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 180 °C or 350 °F for 20 minutes
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Let it cool completely on a wire rack before cutting (otherwise, it’s too moist and soggy).
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It’s recommended to spread the bread and keep it in the freezer, and toasting it before eating
This recipe was originally posted in Hebrew in this link
Enjoy!