I always thing of redcurrants as a Christmassy berry so these cupcakes, dusted with a little powdered sugar will be our breakfast on Christmas Day!
I found a new website called Ela Vegan for vegan recipes. You can find it here. Her recipes are so simple and clean as a whistle. These gluten-free tortillas/crepes/wrappers are fantastic! The end product depends on how much water is added, so these transform from thicker sandwich wraps to less thick but hearty tortillas, to thinner crepes for dessert. They look like conventional crepes, right? Believe it or not, they are quite healthy! That wasn't even my first desire when I was watching her videos, but it is an added bonus. My mom, also known as Mimi, being the amazing French chef that she was, used to make us crepes every New Year's. It was one of the traditions we adored as kids. She would have three separate skillets on the stove, and could hardly keep up with us devouring them hand over fist. Ah, the good ole' days! It's been a while now that I've been frustrated with the offerings of tortillas at the grocery store. I wasn't even looking for something necessarily gluten-free, but these fill the bill remarkably well. I've reintroduced gluten into my diet over the past few weeks with success. But I still have a gf son, and I enjoy finding new recipes that we can both test out. I'm sure making them from scratch yourself would be wonderful, but I needed something that was quick and didn't require a beloved abuela to teach me. These did not disappoint. They are made with 4 ingredients (although I added garlic powder for the savory version), fry up fast in a cast iron skillet, and can be made savory or sweet! What else could a gal ask for? These are too good not to share. Gluten-free Tortillas 1 C chickpea flour 1/2 C tapioca flour or arrowroot 1/3 teaspoon salt (1/2 teaspoon garlic powder)-savory version 3/4-1 C water Add dry ingredients to bowl, whisk to aerate. Add water as needed to acquire desired consistency. Pour 1/3 C batter into skillet or pan. Cook 2 minutes each side. Enjoy!
Ingredients 125 g Nuttlex or other appropriate margarine 1 1/4 cups Brown Sugar 1 tsp Vanilla Essence 2 tbsp Water 1/4 tsp Bi Carb Soda 1/2 tsp Cream of Tartar 1 1/2 cups All Purpose GF Flour 1/2 c…
This High Protein Dairy Free Pesto Pasta combines a homemade, totally oil free, super creamy dairy free pesto sauce and gluten free noodles. Silken tofu is the secret ingredient to making this pasta as creamy and dreamy as possible. This high protein pesto recipe is ceramy, satisfying and packed with nutrients. Best of all, it comes together in just 20 minutes!
Oh my…these fudge blondies are by far a favorite of ours! I’ve used these nut-free treats for playdates, social gatherings and birthdays. They are even often praised by those not on special diets! The pumpkin seed base provides a good source of the much needed, magnesium. Magnesium protects against glutamate damage, sits on the NMDA
My favorite favorite thing to do when it comes to Disney World is talk about the allergy friendly options! There's a surprising amount of options and it helps to know ahead of time which snacks
Graham Crackers {gluten-free, vegan}
Items are listed from highest to lowest in free glutamate (High, Moderate, Medium, Low) I have a few disclaimers to add here: Many of the listed ingredients are based on our personal experience and sensitivity to free glutamate. Specific ingredients like “strawberry flavor” will not be listed; instead, they fall into the “natural flavors” category.
These Vegan Philly Cheesesteaks are made with chewy, savory seitan beef, a creamy vegan provolone cheese sauce, and lots of sautéed peppers and onions. All the ingredients sit on a soft, ‘buttered’, garlic hoagie roll, making this vegan cheesesteak recipe...Read More
Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are perfect for meal prep or weeknight dinner. Vegan, gluten free, and equal parts nutritious and delicious.
Served with a crisp green salad, this baked, tomato and basil savoury vegan cheesecake makes a very tasty, summers evening dish.
These homemade harissa beans are vegan friendly and cheap to make. Using white beans as they are so creamy, you can also use the stock that comes in the jar to thicken the sauce. This is perfect for breakfast, lunch or dinner served with toasted sourdough lathered in butter (vegan optional of course!)
Do you miss bread on a grain-free diet? This roti will be your new best friend. It is gluten-free, dairy-free, paleo, and AIP friendly.
Chilli is one of those classic any time = good time type of meal; so why not make it vegan!
This hearty one pot puttanesca from @dishingouthealth is a delicious and easy weeknight dinner that comes together in 30 minutes. Serve with crusty bread and a simple side salad.
Gluten-free, vegan crumble with rhubarb and berries You will need: 3 long rhubarb 300 g mixed berries (Natural Cool Demeter): raspberries, blueberries, blackberries, strawberries, red currant 1 heaped tbsp xylitol (birch) 1 heaped tbsp coconut palm sugar 250 g ground almond 3 tbsp coconut oil 4 tbsp almond flakes 1. Wash the rhubarb, cut into 1.5 cm long pieces. Put into a pan, add a splash of water and the coconut palm sugar and bring to boil. Reduce to simmer, cover with a lid and gently cook for 10 mins. The water evaporates, the rhubarb softens. 2. Add berries, stir once to mix. Take the pot off the heat, cover with a lid and let it stand for 5 mins. 3. Prepare the crumble: put ground almond into a bowl and rub in the coconut oil, until it forms a crumbly-like texture. Add xylitol. Mix thoroughly. 4. Place 8 ramekins on a baking tray. Fill each ramekin up to 2/3 with the rhubarb and berry mix. 5. Top each with 1 heaped tbsp of almond crumble, divide the rest evenly. Sprinkle with almond flakes. 6. Bake in a preheated oven at 180 C for about 25 mins. Serve hot. Enjoy! Allergy: Nut. No gluten. No dairy. No egg. No beet or cane sugar. [i] Only the blueberry and the redcurrant is a berry by botanical definition. The raspberry and the blackberry is an aggregate fruit (composed of small drupelets), and the strawberry is an aggregate accessory fruit. For GAPS and PALEO: Replace the xylitol and coconut palm sugar with honey OR just omit the sweeteners completely.
**NEW RECIPE at the end! Vegan mayonnaise is so simple and it taste so good that it is difficult to have some of it left in the fridge. It is made in the same way as carrot vegannaise, you only nee…
New Manhattan Chowder - combing the best of both worlds between New England chowder and Manhattan Chowder, this creamy and rich soup is sure to be your new favorite!
This easy vegan one pot lasagne recipe is ridiculously easy and quick to make. You wouldn't think it's in fact vegan, it's so cheesy and creamy.
These chickpea flour tortillas are quick and simple and so delicious. They are also gluten free!
Oozing with freshness and smokey chipotle flavour, these bowls will become a fav!
If you love chocolate treats, you will love this deliciously simple dairy free fudge recipe. This is the perfect no-bake dessert for the holidays!
Ah, sesame butter! It's smooth, it's creamy, it's sweet and it's absolutely delicious! Sesame seeds are tiny powerhouses bursting with health benefits. Learn how to make sesame butter at home. It's so easy!
If you've made my gochujang pasta, you need to give this recipe a go. It's the ultimate gochujang creamy spaghetti recipe you have to cook. It's the perfect mix of flavours with the toasted seeds, to the zingy lime, to the spicy sauce. All vegan!
Sticky Date Mug Cake 3 medjool dates, seeds removed and chopped 2 tablespoons boiling water 2 tablespoons almond butter 2 tablespoons almond meal 1 tablespoon maple syrup 1 tablespoon coconut…
Healthy hummus recipe without tahini that is flavoured with caramelised roasted red peppers, beetroot cumin and minted peas.
This amazing vegan gluten-free bread is egg-free, dairy-free, easy to make, more nutrient-dense than commercial GF breads, soft, bready and delicious!
