#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]

Honey Mustard Chicken Tacos Ingredients: 1 (12-ounce) bag broccoli slaw mix (or regular coleslaw) 1 cup keto mayonnaise 2 tbsp white vinegar 2 tbsp Besti Monk fruit and Allulose Sweetener (substitute with regular sugar for non-keto) Pink salt, to taste Cracked black pepper, to taste 16 frozen chicken strips (use crispy or rotisserie strips for added flavor) 1 cup Keto Honey Mustard Sauce (substitute with store-bought honey mustard or make your own with regular honey) 8 keto tortillas (substitute with regular taco-size tortillas for non-keto) Directions: In a large mixing bowl, combine the broccoli slaw mix, mayonnaise, vinegar, sweetener, pink salt, and cracked black pepper. Mix well, cover with plastic wrap, and place in the refrigerator to chill. Cook the chicken strips according to the package directions until they are crispy and golden. While the chicken cooks, heat a large skillet over medium-high heat. Warm each tortilla on both sides until pliable. Alternatively, wrap the tortillas in a damp paper towel and microwave for 15-30 seconds until warm. To assemble, lay 2 chicken strips on each tortilla, top with a spoonful of broccoli slaw, and drizzle with honey mustard sauce. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 310 kcal | Servings: 8 tacos Tags: Honey Mustard Chicken Tacos combine the best of tangy, crispy, and creamy in every bite. The crispy chicken strips pair perfectly with a fresh broccoli slaw tossed in a light, tangy dressing, while a drizzle of honey mustard sauce adds just the right amount of sweetness. Whether you're in the mood for a quick lunch or an easy weeknight dinner, these tacos are sure to please your taste buds! Ideal for a low-carb or keto lifestyle, these tacos are versatile enough for all dietary preferences. The recipe uses keto tortillas and a keto-friendly honey mustard, but regular tortillas and store-bought honey mustard work just as well. Perfect for Taco Tuesday, these Honey Mustard Chicken Tacos are a guaranteed family favorite with a unique twist.

[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.