View allAll Photos Tagged GLUTENFREE!
Our vegan summer rolls make a delicious light lunch when the weather is hot. They are succulent and crunchy and marry up well with a tasty peanut sauce.
Mocha macaroons (without the filling) - gluten-free. Made by my wife with dark chocolate, whisked egg white, ground almonds and some strong coffee.
Delicious :-)
These are oh-so-close to perfect. Just a little more fine-tuning needed.
Want to make your own? The recipe is in my book! amzn.to/d5E929
This cake is for the fruit and butter lover the tangy from the blueberry and richness from the butter and almond from biscuit d’amandes are getting along very well with each other, plus it’s not complicate to make. The original recipe is from ベーシックは美味しい―オーボンヴュータン河田勝彦の菓子by 河田 勝彦 (Basic delicious cake (and pastry) from AU BON VIEUX TEMPS by Katsuhiko Kawada) But I didn’t have raspberry at hand so I make some change, and the result is still great (I feel a little excited when making it). Due to the fact that this cake use cornstarch instead of wheat flour so, it’s gluten free. This Biscuit d’amandes is easy to make than the one in Gâteau Moka – Patiserie Style Coffee Buttercream Cake , and the blueberry buttercream is easy too, (because all you have to do is mix all the ingredient together). I suggest you make the color almond (it takes a little time to make), not only for decorating but the crunchiness from it can give the cake a good contrast.
Adaptation from: ベーシックは美味しい―オーボンヴュータン河田勝彦の菓子by 河田 勝彦
To see the recipe go to
Delice aux Myrtille (Cake with Blueberry buttercream)
on
These are delicious and very easy to make. They happen to be gluten-free as there's no wheat flour in them. One of our daughters made them for us recently, and she gave us the recipe.
Our recipe is much simpler than the one given here ... www.panningtheglobe.com/2014/03/24/flourless-almond-cooki...
Ingredients:
2 cups (200g) ground almonds
Two thirds cup sugar (my wife uses castor sugar)
1 large egg
zest of 1 lemon
24 blanched almonds for tops of cookies
Pre-heat oven to 180 deg C. Mix the all the ingredients (except the whole almonds) together until sticky. Make 24 balls, and press a whole almond into the top of each cookie. Bake for 16 mins. Cool for 5 mins and then transfer to a cooling rack.
If you like more lemon flavour, then you could add some more lemon zest to the mixture, of course.
Enjoy!
Cashew sauce, raw vegan cheese from nuts with nutritional yeast. Dairy free. Healthy or diet food concept. Rustic
Love pizza? Keto or gluten-free diet? Or just too many calories to indulge? Cauliflower, fathead, egg "crusts" brutally harshing your pizza vibe?
I tried them all, and... ugh. That's not pizza!
Please: Allow me to rescue you with a pure pizza experience.
Note: You can also create this pizza upside down for a more traditional look. Instructions are here. The only real difference aside from the final appearance is that toppings get cooked a little more as they are right next to the heat and insulated by the cheese above.
This is a radically different pizza approach that replaces traditional bread and bread-ish crusts with a crust of mozzarella that provides both incredible flavor and the physical structure required for a slice of pizza to act like... a slice of pizza. It is easy to make and It. Tastes. Awesome. Just like pizza. How is that possible? Because there's nothing in it that shouldn't be in a pizza.
Toppings? You bet. You can use any topping you like (I had mushrooms here) or no topping if you're a purist. Of course, keep an eye on the nutrients in your toppings; the nutrient info I provide below is for a pizza with 1/8th cup mushrooms, just as shown here.
There's a cool side-effect, too. You know how with a traditional pizza, you take a bite, the cheese stretches in a hunk, then pulls away way too much cheese, leaving a sauce-only area on the slice? That's not a happy moment. Well, with the approach outlined here, that doesn't happen. Every bite is exactly what you bit off, and you control how much sauce, or not, goes with it by dipping. This is because the bottom of each slice is cooked enough to make sure that the Mozzarella doesn't fall apart. If you cook a traditional pizza with crust that way, in order to get the cheese cooked well enough, the crust will be overcooked. Severely. So this is a real win for consistency and taste.
So here's how to make one:
Ingredients:
Mozzarella: 1 and 3/4th cups for 8" pizza
Canned, cooked mushrooms: 1/8th cup
Parmesan: 2 tablespoons
Garlic powder: 1/4th teaspoon
Italian seasoning: 1/8th teaspoon
Red pepper flakes: 1/8th teaspoon (optional)
Toppings: optional, to taste, usual amounts
You'll also need:
1) An 8" frying pan with a glass lid
2) Some kind of quality spray cooking oil
3) Pizza shears (yay!) or rolling cutter
4) A surprisingly small amount of marinara sauce, or other sauce, your call
Procedure:
Begin by spraying a non-stick pan liberally with oil. This is required so that the pizza will easily come out of the pan later. Not kidding. Spray!
Add the mozzarella to the pan, spread it out evenly, shake / add parmesan across top of mozzarella, sprinkle garlic powder and Italian seasoning over the two cheeses, add your preferred topping(s), if any, then cover the pan with its glass lid.
You must be able to see the pizza as it cooks, because the moment it is ready and awesome turns into the moment is is not awesome and overcooked in about 30 seconds. So you have to keep your eyes on the process. Once you get a feel for how fast the pizza cooks on your stove, you can just set a timer to remind you to start looking about a minute before it reaches its optimum state. So here we go:
Turn heat to medium, and cook until you see the edges of the pizza begin to significantly brown as shown in the image above (this usually takes about 5-8 minutes for most stovetops), remove the pan from the stove, remove lid, let sit and cool undisturbed for five minutes. This lets the cheese set up, it is a very important step.
After cooling, the pizza should move when you gently shake the pan. If not, use more spray oil next time... for this effort, you can use a spatula to carefully loosen it, but this is to be avoided if possible.
Slide off onto your serving dish, let cool for another few minutes (2-5) before cutting. To cut into traditional slices, pizza shears are highly recommended, otherwise, try a rolling pizza cutter (but shears are better, believe me.)
While the pizza is undergoing this final cooling step, if you want your dipping sauce to be warm, it should be heated so that it will be ready at the end of this step. I just microwave the marinara, takes only seconds because very little is required.
Serve with a desired sauce / dip, such as marinara, garlic butter, ranch, hot sauce, etc. Watch out for carbs here. Marinara, for instance, is relatively high. But you don't need a lot. An entire 8" mushroom pizza, including 2 tablespoons of marinara which I have found is more than enough when dipping every bite of every slice, works out to:
9.8g net carbs, (10.5g - .8g fiber)
39.5g fat
62.8g protein
640 calories
The mushrooms are about .3 carbs in total; subtract for no mushrooms.
For am 8" pizza cut into 8 slices (as per tradition), the numbers per slice are:
1.22g net carbs
4.93g fat
7.85g protein
80 calories
For one slice, the mushrooms account for .037 carbs... so for a pizza without, subtract that per slice.
Remember to account for the nutrient values for other toppings if you use them.
Once it's served, you'll be able to pick up the slices just as you would a regular pizza. You can even fold them traditionally! Much of the flavor of a pizza comes from the browned mozzarella, and the bottom of this pizza brings that to your taste buds with bells on. Dip the slice into the sauce of your choice, close your eyes, and bite into that puppy. Surprise! Tastes just like pizza. Because it is pizza.
You can also scale up the recipe for larger pizzas; the process is just the same. Here are some common scaling factors:
10": increase 8" ingredients by 1.5 times
12": increase 8" ingredients by 2.25 times
14": increase 8" ingredients by 3 times
16": increase 8" ingredients by 4 times
...and of course, use the appropriate size pan.
Enjoy!
* Image composition done with my free iToolBox application.
Our fluffy vegan chocolate mousse with aquafaba uses only 3 ingredients and its light,fluffy texture is to die for.Takes mins to make,but disappears in secs.
with all natural pizza sauce, organic mozarella and salami and steamed green beans. Fruit salad on the side. Not pictured: mini oatmeal cookies and a mini choco. chip cookie for dessert.
Directions for making a gluten free chocolate coconut flour cake. This recipe is available at the Free Coconut Recipes website.