Gluten-Free Chocolate Coconut Balls
Ingredients:
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½ cup natural peanut butter
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¼ cup maple syrup
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¼ cup cocoa powder
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A pinch of salt
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1 cup shredded coconut
Coating:
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Shredded coconut
Instructions:
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Mix all the ingredients well, except the shredded coconut.
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Once the mixture is smooth and uniform, add the shredded coconut and combine thoroughly.
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With clean hands, form the mixture into balls.
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Roll the balls in shredded coconut for coating.
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Serve.
Note: It’s recommended to chill in the freezer for about 30 minutes before serving.
Enjoy!
Oatmeal cookies
Ingredients:
1 egg
⅓ cup maple syrup
2 tablespoons almond butter
A pinch of salt
1½ cups quick oats (instant oats)
½ teaspoon baking soda
Instructions:
1. Preheat the oven to 180°C.
2. In a bowl, mix the egg, maple syrup, almond butter, and salt until you get a sticky dough-like consistency.
3. Add the quick oats and baking soda, and form the mixture into a dough ball.
4. Place the dough ball between two sheets of parchment paper and roll it out into a uniform rectangle about 4 mm (not cm) thick.
5. Cut the rectangle into small squares — these will be your cookie bites.
6. Bake for 25 minutes, until golden brown.
Enjoy!
Flaxseed, Almond & Seed Bread
Ingredients:
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200 g almond flour
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100 g ground flaxseed
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100 g pumpkin seeds
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100 g pine nuts
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1 teaspoon baking soda (preferably aluminum-free)
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4 eggs
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180 ml water
Instructions:
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Preheat the oven to 180°C.
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In a bowl, mix all the dry ingredients.
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In a separate bowl, mix the wet ingredients.
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Combine the wet and dry mixtures until well incorporated.
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Pour the batter into a loaf pan lined with parchment paper.
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Bake at 180°C for about 40 minutes.
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Allow to cool before slicing.
Enjoy!
Arugula, Avocado, Cherry Tomato & Chicken Salad
Ingredients:
- 2 cups fresh arugula leaves, washed and dried
- 1 ripe avocado, sliced
- 1 medium chicken breast (about 200g)
- 1 tablespoon olive oil (for cooking the chicken)
- 10–12 cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (or balsamic vinegar)
- Salt and freshly ground black pepper, to taste
Instructions:
- Season the chicken breast with salt and pepper. Sauté or grill in a pan with 1 tablespoon olive oil until fully cooked and golden. Let cool slightly, then slice into thin strips.
- In a large bowl, combine the arugula, avocado slices, cherry tomatoes, and sliced chicken.
- In a small bowl, whisk together the olive oil, lemon juice (or vinegar), salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
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!