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Potato bread

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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!

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Apple gluten-free pancakes

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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!

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Quinoa and vegetable salad

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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!

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Homemade Gummy Candy

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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!

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Stuffed pumpkin

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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!

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Chia pudding

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Ingredients

  • 2 tablespoons of chia

  • 1 tablespoon of natural honey or maple syrup

  • 0.5 cup of plant-based milk (almond/oats/soy milk, as long as it contains one ingredient plus water)

  • Fruits for topping: peach/raspberries/blueberries/strawberries or any other kind of fruit that you like

  • optional: coconut flakes topping

Instructions

  • Mix in a jar the chia with honey/maple and plants based milk

  • After 4 minutes, mix again, until there is no clumping

  • Cover the jar and store in the fridge for at least 3 hours

  • Add fruit/coconut toppings

Enjoy!

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