Almond and maple biscuits
Ingredients:
-
A cup of gluten-free oat flour (you can buy oat flour, and you can also grind oats at home).
-
4 tablespoons of almond butter
-
2 spoons of 100% natural maple (make sure not to buy maple flavored syrup that contains mostly sugars and flavorings)
-
A quarter of a teaspoon of baking soda (which contains only one component)
Instructions
-
Heat the oven to 175 degrees celsius/350 °F.
-
Mix all the ingredients in a bowl until you get a nice ball of dough
-
Roll out the dough between two baking sheets
-
Using a knife or pizza cutter, cut the dough into squares
-
Bake in the oven for 7 minutes
Enjoy!
(appearance of the dough before rolling)
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!
Butternut squash and potatoes soup
Ingredients:
-
1 Butternut squash peeled and cut into cubes.
-
5 peeled potatoes cut into cubes.
-
1 medium size onion chopped.
-
4 garlic whole cloves
-
Olive oil
-
Salt and Pepper
Preperation methods:
-
In a big pot heat olive oil and sauté the onion for 2 minutes.
-
Add the other vegetables and sauté for 2 more minutes.
-
Add 6 cups of water and season with salt and pepper
-
Bring to a boil and reduce heat.
-
Cook until vegetables are soft and turn off.
-
With a stick blender blend soup.
-
Add s&p as needed.
-
Serve with a dash of olive oil
Enjoy!!
Stuffed pumpkin
Ingredients:
-
1 small pumpkin capped and cleaned.
-
1 finely chopped onion
-
3 crushed garlic cloves
-
1/2 cup cooked quinoa
-
1/2 cup chopped cilantro
-
1/2 cup chopped parsley
-
1/2 cup chopped mint
-
1/4 cup sliced almonds
-
1/4 cup pine nuts
-
Olive oil
-
A drizzle of honey or natural maple syrup.
-
Salt and pepper
Preperation:
1. Heat oven to 200 c.
2. With a brush carefully coat the inside of the pumpkin with Olive oil, salt and pepper. Place on a large sheet of foil and place aside.
3. In a pan, heat 2 table spoons of olive oil. Add onion and sauté for 2 minutes. Then add garlic and sauté for half a minute.
4. Add almonds and pine nuts and continue for 2 minutes – make sure the flame isn’t too hot.
5. Add quinoa and herbs.
6. Season and drizzle honey/maple. Taste and correct seasoning.
7. Carefully spoon quinoa mixture into the pumpkin.
8. Drizzle some olive oil on top.
9. Cover pumpkin with foil and bake in the hot oven 35-45 minutes depending on size of pumpkin.
** In case of active Crohn’s disease, please consult with your dietitian regarding the addtion of almonds and pine nuts.
Enjoy!