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!
Blueberry muffins
Ingredients
-
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!
Buckwheat gluten-free bread
Ingredients:
-
500 grams of green buckwheat brae
-
water
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0.5 teaspoon of dry yeast
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0.5 spoon of salt
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2 spoons of maple syrup or honey (both should be 100% natural)
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Sunflower seeds/almonds or any other kind of nut that you like
Instructions:
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Soak the buckwheat with water covering it for at least 6 hours/overnight
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Wash the buckwheat
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In a food processor add the soaked buckwheat and add 1.5 glasses of water and stir it for 5 minutes
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Add salt, maple/honey, and yeast
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Let seat for 2 hours.
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Heat an oven to 170 °C or 320 °F
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Scoop the buckwheat 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 170 °C or 320 °F for one hour
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Release the bread from the pan, and bake again for additional 10 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
This recipe was originally posted in Hebrew in this link.
Enjoy!
Sweet potato and lentil soup
Ingredients:
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1 Big peeled and whisked onion
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1 Tablespoon of olive oil
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2 Peeled and cut into cubes (medium or big) sweet potatoes
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3 Medium peeled carrots, cut into cubes
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3 Garlic cloves, peeled
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1 Cup lentils (orange)
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1 ½ Tablespoon of turmeric
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1 Tablespoon cumin
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¼ Teaspoon pepper
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¼ Teaspoon salt
Preparation:
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Add a tablespoon of oil to a big pot on the stovetop over medium heat.
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Add the onion and cook, stirring every half minute, until it is browned.
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Mix in the carrots and sweet potatoes.
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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.
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Strain the lentils and toss them into the pot’s mixture.
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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.
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Reduce the heat to low and cover with a saucepan.
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In a pot, whisk the mixture every 10 minutes while adding a quarter cup of water.
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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
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500 grams (3 cups) potato flour
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Half a cup of canola oil
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4 spoons of fresh yeast
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5 eggs
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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!