Chocolate & Peanut Butter Pralines
Ingredients:
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6 teaspoons cocoa powder
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90 g natural peanut butter (100% peanuts)
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8 tablespoons coconut oil
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2 tablespoons maple syrup
Instructions:
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Make sure all ingredients are at room temperature.
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Place all ingredients in a food processor and blend until smooth.
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Microwave the mixture for 45 seconds.
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Pour into praline molds or ice cube trays.
- freeze for 1 hour and serve.
Enjoy!
Banana pancake
Gluten-Free Marble Cake
Ingredients:
For the batter:
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6 eggs
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¾ cup sugar
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⅔ cup potato starch
For the chocolate swirl:
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3 tablespoons cocoa powder
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2 tablespoons sugar
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2 tablespoons oil
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5 tablespoons water
Instructions:
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Preheat the oven to 170°C.
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Separate the eggs into yolks and whites.
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Beat the egg whites with half the sugar for about 7 minutes, until stiff peaks form.
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In a separate bowl, beat the yolks with the remaining sugar for about 5 minutes, until light and fluffy.
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Add the potato starch into the yolk mixture.
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Gently fold the beaten egg whites into the yolk mixture using a slow, careful folding motion.
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To prepare the chocolate mixture: In a small saucepan over low heat, mix the cocoa, sugar, oil, and water until smooth.
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Add the chocolate mixture to the batter and fold 3 times for a marbled effect.
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Pour into a baking pan and bake for 30 minutes.
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Optional: Dust with powdered sugar before serving.
Enjoy!
Banana&chocolate cake
Ingredients:
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2 eggs
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100 g sugar
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55 g Cornflour (100% pure, sifted)
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120 g high-quality cocoa powder
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5 g baking soda
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30 g canola oil
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200 g banana, mashed
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½ cup water
Instructions:
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Preheat the oven to 170°C.
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In a bowl, mix the Cornflour, cocoa powder, and baking soda.
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In a separate bowl, whisk together the eggs and sugar for about 30 seconds using a spoon or hand whisk.
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Add the mashed banana, water, and oil. Mix well.
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Add the dry ingredients and mix until the batter is smooth. (Batter will be thin.)
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Pour into a greased loaf pan (English cake pan) and bake for 25–30 minutes.
The cake is ready when a toothpick inserted comes out moist but not wet.
Notes:
- The batter is thin and not suitable for a springform pan — use a closed loaf pan.
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If making muffins, silicone molds are recommended.
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It’s best to sift the cornflour.
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Do not substitute chocolate for cocoa in this recipe due to cornflour’s unique texture.
Enjoy!
Almond Cookies
Ingredients:
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3 egg whites
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1 cup sugar
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300 g almond flour
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½ teaspoon lemon zest
For coating:
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Granulated sugar
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Powdered sugar
Instructions:
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Beat the egg whites with the sugar for about 7 minutes until stiff peaks form.
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Gently fold in the almond flour and lemon zest.
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Chill the dough in the fridge for 1 hour.
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Preheat the oven to 180°C.
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Roll the dough into small balls. First coat in granulated sugar, then in powdered sugar.
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Bake for 15 minutes.
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Let cool before serving.
Enjoy!
Peanut Butter & Sesame Noodles
Ingredients:
For the sauce:
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½ cup smooth peanut butter (100% peanuts)
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⅓ cup hot water
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1 tablespoon honey
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1½ tablespoons fresh ginger, finely chopped
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2 garlic cloves, finely chopped
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2 tablespoons rice vinegar
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1 tablespoon sesame oil
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½ teaspoon chili oil (optional)
For the noodles:
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1 package (250 g) rice noodles (made from rice or rice + water only)
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2 medium zucchinis, halved lengthwise and thinly sliced
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¼ cup green onion, finely chopped
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½ cup fresh coriander, finely chopped
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2 tablespoons toasted sesame seeds
Instructions:
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Place all sauce ingredients in a food processor and blend until smooth. Transfer to a large serving bowl.
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Cook the noodles in boiling salted water according to package instructions.
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Add the cooked noodles, zucchini, and green onion to the bowl with the sauce, and toss until the noodles are well coated.
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Add some coriander and sesame seeds on top. Serve immediately.
Enjoy!