#36-GLUTEN-FREE RECIPES
Gluten-free recipes
Hey everyone!
Now that the non-inflammatory diet series is over, it's time to share more recipes. They are all gluten-free, dairy-free, refined sugar-free and lectin-free.
Let's start with some sweets (without raising blood sugar - see my previous blog post on the "Sugar-Free Diet"). Sometimes we want to indulge ourselves without completely ruining the non-inflammatory diet. Provided that it remains exceptional, it also allows us to go the distance and not to crack for good.
So here are some delicious recipes. I hope you will try them. I love them!
Because I need to see, especially when I'm sick, I'll also make short videos that I'll post on Youtube.
1/ CHOCOLATE BANANA MUFFINS
My favorite muffins after many tries. Even better the next day. To be kept cool.
Ingredients (+/- 15 muffins):
3 mashed bananas
½ cup hazelnut paste
2 eggs
100 ml almond milk
1 cup almond flour
½ cup buckwheat flour
Vanilla
1 tsp. baking soda
1 pinch of salt
¾ cup sugar-free dark chocolate chips
Mix the dry ingredients (almond flour, buckwheat flour, vanilla, baking soda and salt) in one bowl and the wet ingredients (mashed bananas, hazelnut paste, eggs and almond milk) in another bowl, then mix the 2 preparations in a single bowl.
Add the dark chocolate chips at the end.
Put paper cups in the muffin tins, then fill them by distributing the batter.
Bake in preheated oven at 200°C for 20 to 25 minutes.
Tips:
To divide the batter into the paper cups, I use an ice cream scoop. Super easy!
When the bananas get overripe, I peel them and freeze them in a zip-top bag. It is ideal for preparing muffins. Simply defrost the amount needed for the preparation before crushing them.
2/ SMALL HAZELNUT, CHOCOLATE AND LIME ROCKS
A delicious and very fresh little snack with a slight taste of lime.
Ingredients:
25 gr. cane sugar
100 gr. hazelnut flour
2 tsp. cocoa without sugar
1 organic lime
15 gr. water
Wash the lime and remove the zest, then cut it in half and collect the juice from one half.
Mix the sugar, hazelnut flour, cocoa and lemon zest in a bowl. Add the juice of half a lemon and 15 gr. of water to the preparation.
On a plate covered with baking paper, place little balls of dough forming small rocks.
Bake in preheated oven at 150°C for 10 minutes.
3/ OATS WITH ALMONDS AND WHITE MULBERRIES
As a snack or for breakfast, I love this recipe.
Ingredients:
½ cup gluten-free oats
1 cup almond milk
¼ cup skinless almonds
¼ cup dried white mulberries
Coconut flower syrup (optional)
Cook the ingredients (without the coconut blossom syrup) in a skillet over low heat for about ten minutes.
At the end of cooking, add the coconut flower syrup according to your taste (optional) and serve in a bowl.
Alternatively, you can replace the mulberries with blueberries (dried, fresh or frozen).
For better digestibility, oats can be soaked in almond milk overnight. You can also soak the almonds in water for 12 hours before draining them and adding them to the preparation in the morning.
If you don't like almond milk, you can substitute it with water.
4/ PANCAKES
My secret for fluffy pancakes is to blend the eggs and almond milk for one minute before adding the dry ingredients. Delicious!
Ingredients (4 pancakes):
2 eggs
¼ cup almond milk
1 cup almond flour
Vanilla or cinnamon
1 tsp. baking soda
1 pinch of salt
Collagen (optional)
Olive oil
Coconut flower syrup (optional)
Blueberries or raspberries (optional)
It took me a while to gather and test these recipes. I hope they give you some ideas to delight everyone, and that you will like them as much as I do.
Bon appétit! Enjoy!
I HOPE TODAY IS A BETTER KIND OF DAY FOR YOU!
Pericordially yours,
Vali