Homemade Gummy Candy
Ingredients:
-
1/2 cap of 100% natural fruit juice (orange juice, pomegranate juice etc.)
-
3 tablespoons of honey
-
1 tablespoon of gelatin
Instructions:
Boil the fruit juice and the honey.
Add the gelatin and whisk rapidly until it is dissolved.
Pour the mixture into a silicone mold.
Place in refrigerator for 20 minutes.
Keep the gummy bears in the fridge, since they don’t contain any preservatives.
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)
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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
-
1 cup of natural peanut butter
-
3 eggs
-
1 spoon of apple vinegar (made out of 100% apples)
-
0.5 tablespoon of baking soda
-
0/5 tablespoon of salt
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3 spoons of maple syrup/honey (both of them should be 100% natural)
Instructions:
-
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).
-
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!
Pan Seared Sea Bass With Avocado And A Citrus Dressing
Ingredients
For the lemon dressing:
- 120ml lemon juice 1 tbsp honey
- 3 whole lemons, peeled and quartered
- 3 tbsp olive oil
- 1⁄2 lemon, zested
- 1 spring onion, thinly sliced
- A bunch of coriander, chopped
- Pinch of chili powder
- Salt and pepper
For the avocado purée:
- 2 ripe avocados
- 1⁄2 lemon, juiced
- 2 drops of tabasco
- 2 tbsp olive oil
- Few sprigs of coriander
Instructions
For the lemon dressing:
In a small saucepan add the lemon juice, honey and the quartered lemons (do not remove the pips). Leave to simmer on a low heat for approximately 40 minutes. Once the juice has reduced by half, pass through a sieve. In a small mixing bowl whisk together the olive oil
and lemon paste. To complete the dressing incorporate the lemon zest, sliced spring onion, chopped coriander, and chilli powder.
Season to taste.
For the avocado purée:
Peel and stone the ripe avocados. Place the avocados in a blender with the lemon juice, Tabasco, olive oil, coriander and a pinch of salt.
Blend until the purée is smooth (you might need to add a little water if the avocados are not ripe enough).
For the sea bass and courgette:
Make sure the fillets of fish are clean and properly descaled before using. Season the fillets with salt. Sear the fish skin side down in a pan with
a tablespoon of olive oil on a medium heat. Once the skin is crispy and lightly coloured (roughly 3 minutes) turn the fish over and cook for a further 1 minute (depending on the size of the fillet).
In the same pan, sear the courgette for a couple of minutes and deglaze with water. Once the water has completely evaporated, the courgette should be tender and cooked throughout.
Peel, stone and segment the avocado. Pan sear each segment carefully in a lightly oiled pan. Once the avocado segments are coloured
on each side remove from the pan.
Delicately plate all the ingredients.
Enjoy!