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!
Sweet potato and lentil soup
Ingredients:
-
1 Big peeled and whisked onion
-
1 Tablespoon of olive oil
-
2 Peeled and cut into cubes (medium or big) sweet potatoes
-
3 Medium peeled carrots, cut into cubes
-
3 Garlic cloves, peeled
-
1 Cup lentils (orange)
-
1 ½ Tablespoon of turmeric
-
1 Tablespoon cumin
-
¼ Teaspoon pepper
-
¼ Teaspoon salt
Preparation:
-
Add a tablespoon of oil to a big pot on the stovetop over medium heat.
-
Add the onion and cook, stirring every half minute, until it is browned.
-
Mix in the carrots and sweet potatoes.
-
Meanwhile, rinse a glass of orange lentils in tepid water for about two minutes while the onions, carrots, and sweet potatoes are cooking in a pot.
-
Strain the lentils and toss them into the pot’s mixture.
-
Bring to a boil with enough boiling water to cover all the ingredients in a pot. Add the turmeric, cumin, salt, pepper, and garlic once the soup has boiled.
-
Reduce the heat to low and cover with a saucepan.
-
In a pot, whisk the mixture every 10 minutes while adding a quarter cup of water.
-
Cook for 30 minutes or until the vegetables are soft and remove the saucepan from the heat Using a blend rod, ground the soup to a uniform texture before serving.
** Patients with active CD should consult with their dietitian regarding the addition of lentiles.
Enjoy!
Potato bread
Ingredients
· Two medium potatoes cooked and mashed
-
500 grams (3 cups) potato flour
-
Half a cup of canola oil
-
4 spoons of fresh yeast
-
5 eggs
-
1 cup of water
Instructions
Heat an oven to 180 °C or 350 °F
Mix all the ingredients to a smooth texture
Let seat for one hour
Scoop the mix to a loaf pan (put a parchment line), or create rolls
Brush with egg mixture and top it with seeds/sesame or any other desired topping
Bake for 45 minutes
Enjoy!
Apple gluten-free pancakes
Ingredients
1 apple
1/3 cup gluten-free oats
1 egg
1/4 teaspoon cinnamon
Pinch of salt
Instructions
Cut the apple into small cubes and heat it in the microwave for about 3 minutes until the apple softens.
Mix all the ingredients in a food processor.
Pour the mixture into a lightly greased pan and stir over medium heat until browned on both sides.
Topping can be added to the pancakes: maple syrup, honey, hazelnut spread, almonds, and more.
Enjoy your meal!
Quinoa and vegetable salad
Ingredients
1 cup of cooked quinoa (it is recommended to rinse the quinoa well before cooking, cook a cup of dry quinoa with 2 cups of boiling water for 15 minutes, then strain and rinse)
1 cucumber
1 Tomato
1 Bell pepper
Hard-boiled egg
Olive oil
lemon
salt and pepper
optional: tahini diluted with water
Instructions
Cut the vegetables into a salad, add oil, salt, and pepper, then add the quinoa and mix well. Add the egg and the tahini as a topping.
Enjoy your meal!
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!