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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
Dive into our Clean Eating Recipes piersey.com/clean-eating-recipes/ including eggplant parmesan with a twist for a variety of healthy and tasty meal ideas. Using only fresh, whole ingredients, these recipes are perfect for anyone looking to eat clean and maintain a healthy lifestyle. Enjoy easy-to-make dishes that are packed with flavor and nutrients.
Tenerife
Los Abrigos
Sabor Portugués by Montaña Roja.
www.facebook.com/saborportugues.montanaroja
The owners of the restaurant having been confronted with a celiac family member adapted most of their dishes celiac friendly. What they could not adapt without loosing the original taste they just took off the menu.
Only a few dishes that are not glutenfree remain on the menu. So you have to ask before ordering. They have everything separate in the kitchen.
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!