#Gluten-free Coconut Powder

[vegan-nom-noms]

CHOCOLATE BERRY FROYO CUPS (VEGAN HIGH-PROTEIN)

[morethansalad]

Pistachio Thumbprint Cookies with Rose Cashew Cream (Vegan, Gluten-Free & Refined Sugar-Free)

[certifiedceliac]

3 Ingredient Chocolate Mousse (via Cafe Delites)

[thebrittaoftimelines]

Gluten Free Waffles with Raspberries and Blueberries Recipe

These gluten-free waffles are bursting with fresh raspberries and blueberries, making them a delicious and nutritious breakfast option. They're ideal for anyone who needs to avoid gluten while still enjoying a classic waffle.

[what-marsha-eats]

Gluten free.

[tngrizz]

Gluten Free Beetroot Pancakes Filled with Blueberry Jam

Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly. Made with Beet, Baking Powder, Coconut Oil, Almond Milk, Eggs, Maple Syrup, Gluten-Free All-Purpose Flour, Blueberry Jam, Salt.

[legitprick]

Recipe for Gluten Free Beetroot Pancakes Filled with Blueberry Jam

Made with Beet, Baking Powder, Coconut Oil, Almond Milk, Eggs, Maple Syrup, Gluten-Free All-Purpose Flour, Blueberry Jam, Salt. Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly.

[chibliscrossing]

Gluten Free Beetroot Pancakes Filled with Blueberry Jam Recipe

Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly.

[morriskate]

Gluten Free Beetroot Pancakes Filled with Blueberry Jam Recipe

Gluten Free Beetroot Pancakes Filled with Blueberry Jam. Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly.

[forkfulofflavor]

Air Fryer Spiced Apple Treats These delightful spiced apple fritters are a quick and easy dessert made in an air fryer, perfect for satisfying your sweet tooth without the hassle of frying. Enjoy the delicious combination of warm apples and comforting spices, all in a gluten-free batter! Ingredients Dry Ingredients ?1.5 cups gluten-free flour ?¼ cup brown sugar ?2.5 teaspoon baking powder ?1 teaspoon salt ?1 teaspoon pumpkin spice Wet Ingredients ?2 large eggs ?2 teaspoon vanilla extract ?3 large apples ?2 tablespoon butter ?½ regular lemon juice Instructions Preheat the air fryer to 400F for 5 minutes. Peel, clean, and chop 3 apples. Mix them with the juice of ½ lemon and the butter, then set aside. In a separate bowl, mix together the gluten-free flour, brown sugar, baking powder, salt, and pumpkin spice. In another bowl, gently beat the eggs. Stir in the vanilla extract, then gently fold in the prepared apples. Mix in the dry ingredients until just combined, adding milk if the batter is too thick. Use a spoon to drop heaping spoonfuls of the apple mixture onto the preheated air fryer basket. Spray the tops with coconut oil spray. Air fry for 3-4 minutes per side, then allow to cool for a few minutes before glazing. Optional Glaze Place a piece of parchment paper under the baking rack. For the glaze, mix 1 tablespoon of almond milk with ½ cup powdered sugar until smooth, then drizzle over the fritters. Notes If the dough seems too dry or is falling apart, add a teaspoon of milk (more if needed) to make the batter more workable. Test one fritter before air frying the whole batch to determine the best length of time and temperature your air fryer requires. Let the fritters cool completely on a wire baking rack before storing. Store apple fritters in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days.

[vegan-nom-noms]

Dragon Fruit Chia Pudding

[morethansalad]

Air Fried Crispy Coconut Cauliflower Wings with Coconut Green Goddess Dressing (Vegan & Gluten-Free)

[certifiedceliac]

Banana Pudding Dessert (Gluten and Dairy Free) (via Healthy Taste of Life)

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[amazingfeedersworld]

Price: $$$

Flavors: Natural Chocolate, Natural Vanilla

Main active ingredients: pea starch, pea protein isolate, organic sprouted brown rice protein concentrate, modified coconut oil

IronVegan Athlete’s Gainer is a plant-based weight gain supplement that features a mix of carbohydrates, protein, and fat. The primary protein is pea protein, and the carbohydrates come from a mix of sprouted grains.

The supplement also includes a mix of plant-based additives such as spirulina, tart cherry, beet root, and spices like cinnamon and ginger.

Plus, the powder is certified gluten-free and Informed Sport Certified, a third-party certification that ensures dietary products are free of substances banned by competitive sports organizations.

Nutrition stats per 2-scoop (190-g) serving of Natural Chocolate (9):

Calories: 720

Total fat: 8 g

Total carbs: 120 g

Fiber: 13 g

Total sugar: 1 g

Protein: 42 g