#glutenfree recipe

[vegan-nom-noms]

CHOCOLATE BERRY FROYO CUPS (VEGAN HIGH-PROTEIN)

[capturingcharisma]

Fermented Sourdough Starter Recipe

[rearranging-deck-chairs]

i made enough for everyone please someone come help me eat these

[somewhatdelicious]

Taiyaki (glutenfree)

I recently purchased this electrical taiyaki iron. I have been looking for one with a reasonable price that will ship to Norway for many years! I am so happy right now. I made some with cheddar, and some with Nutella. Both were nice, but sadly the cheese was a bit bland and not very mature and could have been better. You really want cheese that packs some umami I think to balance the sweetness :)

I adapted one of the recipes from the notelet included.

Mix together:

3 1/2 cups gf cake flour ( I used Schär pattisserie)

4 tsp sugar

1 tsp salt

8 tsp baking powder

Add and mix well:

3 cups milk

Add and mix:

5 eggs

Add and mix well until fluffy:

1 cup or 2 sticks or 240gr butter, softened

I have seen people using metal spoons to spread the mix in the pan, but I would suggest using a wooden spoon or a silicone spatula instead in order to not harm the non stick coating.

As you can see the recipe calls for a lot of butter. You can find all kinds of variants of batter if this sounds like too much to you. I will however say that this made them satisfyingly crunchy on the outside and wickedly soft and moist on the inside, and then you can decide for yourself :)

[everyveganrecipe]

[forkfulofflavor]

Apple Sweet Potato Quinoa Salad Ingredients: Salad: 2 medium sweet potatoes, peeled and diced into 1/4-inch cubes 2 tablespoons olive oil 1 Granny Smith apple, cored and diced into 1/2-inch cubes 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider (or juice) 2 tablespoons minced red onion 1/2 cup chopped pecans, roasted Maple Vinaigrette: 2 tablespoons maple syrup 1 teaspoon minced shallot 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon apple cider vinegar 3 tablespoons olive oïl Instructions: Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 tablespoons olive oil and spread in a single layer on a rimmed baking sheet. Roast for about 15 minutes, stirring every 5 minutes, until golden brown and tender. Cook the Quinoa: While the sweet potatoes roast, rinse quinoa thoroughly. Place apple cider and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes. In the last few minutes, add the dried cranberries to soften slightly. Combine Salad Ingredients: In a large mixing bowl, combine the slightly cooled quinoa, cranberries, roasted sweet potatoes, diced apple, and minced red onion. Toss gently to mix. Prepare the Maple Vinaigrette: In a small food processor or bowl, combine maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, and pepper. Slowly drizzle in the olive oil while mixing until well combined. Dress the Salad: Pour the maple vinaigrette over the quinoa mixture and toss to evenly coat. Top with roasted pecans and serve warm or at room temperature. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Calories: 310 kcal | Servings: 4 servings The Apple Sweet Potato Quinoa Salad is a nourishing, hearty dish that combines the best of fall’s harvest. Roasted sweet potatoes add a soft, caramelized sweetness that balances perfectly with the tartness of fresh Granny Smith apple, while cranberries add a pop of color and gentle tang. The addition of nutty quinoa and roasted pecans creates a delightful texture, while a maple vinaigrette, subtly spiced with shallot and Dijon mustard, ties everything together with a cozy warmth. Ideal as a main course or side dish, this salad is versatile enough to serve at a family dinner or as part of a festive autumn gathering. The flavors and textures complement each other beautifully, highlighting the earthy richness of seasonal produce. Each bite of this salad is a perfect representation of fall, with a balance of sweet, tart, and savory that’s sure to satisfy.

[emily1-johnson]

Keto Chocolate Chip Cookies Recipe

Ingredients:

2 cups almond flour

1/2 cup melted butter

1/2 cup erythritol

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 cup sugar-free dark chocolate chips

Instructions:

Preheat the oven to 175°C (350°F).

In a bowl, mix almond flour, erythritol, and baking powder.

Add the melted butter, egg, and vanilla extract, and mix until a dough forms.

Fold in the chocolate chips.

Shape the dough into balls, place them on a baking sheet, and flatten slightly.

Bake for 10-12 minutes until the edges are golden. Allow them to cool before serving.

Enjoy your delicious keto treat!

[psychedelic-charm]

Raspberry Peach Smoothie

Raspberry peach smoothie is a delectable, juicy, tangy, and sweet smoothie. It's the perfect girl's companion and looks amazing. It has some amazing fruit juices mixed and has perfect thickness consistency. Made with raspberries, peaches, Greek yogurt, and vanilla almond milk.

Serving size: 1

Cooking time: 8 minutes

Ingredients:

1 cup frozen raspberries

3/4 cup fresh peaches

1/4 cup Greek yogurt

1/3 cup vanilla almond milk

Instructions:

In a blender, add raspberries, peaches, Greek yogurt, and vanilla almond milk.

Blend well for approximately 2 minutes until smooth and mixed well.

[eatclean-bewhole]

One of the best ways to give your brain a boost in the morning is to give it healthy fats & antioxidants! 🫐 Even better if it’s first thing in the morning, which is why this is often a good-to breakfast of mine. Eat the way you want to feel. Feed that beautiful brain! 🧠

BLUEBERRY BRAIN-BOOST SMOOTHIE:

1 cup blueberries

1/4 cup gluten-free oats

1/2 banana

1/2 tsp flax seeds

1/2 tsp chia seeds

1 Tbsp almond butter

1 cup coconut milk

1 tsp cinnamon

Did you know all of your cell’s are surrounded with lipid membranes, which are 50% fat and 50% protein?!

[kushi-s]

Crispy Sesame Tofu Bites | Vegetarian and Vegan, Plant Based Recipe for ...

[eatengood]

Gluten-Free Appetizer Recipes

So, let’s gather the ingredients, fire up your stove, and let’s make some unique and creative gluten-free appetizers. I bet they will amaze your and your guest’s taste buds.

[vegan-nom-noms]

Cheesecake Brownies (Gluten Free)

[capturingcharisma]

Recipe for healthy Pumpkin Spice Power Cookies

[metadigs]

Keto BBQ Recipes

[somewhatdelicious]

Carrot cake (Gluten free)

I have been reluctant to make a carrot cake since my husband has always said he doesn't like them. Made in now -10 years later- only to find out it's the CONCEPT he disapproves of, and EATING them is, apparently, fine. So I guess it's my own fault for listening to him in the first place. And now I will definitely make it soon again! It was lovely and moist, and not too sweet :)

Whisk together:

1 1/2 cups brown sugar 1/2 cup sugar 1 cup neutral vegetable oil 4 large eggs 3/4 cup apple sauce vanilla to taste

Mix together, then add to the wet, then mix:

2 1/2 cups gluten free flour ( I used Schär pattisserie) 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp five spice powder

Fold in:

4 large carrots, grated ( I used a mixer instead )

Pour into 2 round molds, sprinkle with: 1 Cups coarsely chopped nuts (I went with walnuts)

Bake at 180C for 30-35 minutes

Cream Cheese frosting

Mix together:

450 gr cream cheese, room temp 1/2 cup (113gr) butter, room temp 4 cups confectioner's sugar vanilla to taste a pinch of salt

Assembly

Spread frosting between layers and on top.

Sprinkle with: 1 Cups coarsely chopped nuts (I went with walnuts)

[everyveganrecipe]

🫐 Blueberry Pound Cake with Earl Grey Frosting Recipe - Gluten-free, moist, soft and fluffy lemon blueberry loaf with crushed blueberries and dolloped with an insanely delicious earl grey cream frosting.