Tag: Gluten free

Amandel koekies (Low carb, Banting, Gluten free, LCHF)

 

 

 

 

 

 

Opbrengs: 20 klein koekies

Bestanddele

  • 1,5 koppies (150g / 5oz) Amandel meel
  • 3 eetlepels Stevia of soortgelyke korrel versoeter
  • 2 eierwitte
  • 1 teelepel amandel ekstrak (of 1 eetlepel Amaretto likeur)

 

Instruksies

  • Voorverhit oond tot 170C / 325F / Gasmerk 3
  • Klits eierwitte tot stywe punte form
  • Meng amandelmeel en Stevia saam
  • Voeg amandelmeel en Stevia mengsel by die eiers bymekaar – een eetlepel op n keer en meng goed deur
  • Voeg amandel ekstrak by en meng goed
  • Voer ‘n bakplaat met gesmeerde bakpapier
  • Skep die mengsel op die bakplaat en vorm klein ronde koekies
  • Alternatiewelik kan jy klein balletjies met jou hande rol, plat dit plat en op die bakplaat plaas
  • Los ‘n bietjie spasie tussen die koekies, want hulle sal effens plat loop
  • Bak vir 15-20 minute tot effens goud gekleur
  • Laat afkoel heeltemal voordat jy eet, want die tekstuur word meer outentiek Krakerig aan die buitekant, sag aan die binnekant
    • koel heeltemal voordat jy eet, want die tekstuur word meer outentiek Krakerig aan die buitekant, sag aan die binnekant
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COCONUT & HONEY NO-BAKE ENERGY BITES (gluten free option)

 

 

 

 

INGREDIENTS

  • 2 cups old-fashioned oats (or Gluten free oats)
  • 1 and ½ cups coconut flakes
  • 1 cup peanut butter
  • 1 cup ground flaxseed
  • ⅔ cup honey
  • 2 teaspoons vanilla

INSTRUCTIONS

  1. Pulse oats in food processor for a several seconds, until flakes are broken.
  2. Combine ingredients in a large mixing bowl with hands.
  3. Chill in fridge for 30 minutes.
  4. Shape into 1 inch balls. Store in fridge for up to a week.

 

 

Chocolate Fudge Truffle Cake (gluten free, dairy free, egg free)

adapted by Ellen Allard from My New Roots blog’s Chocolate Fudge Cake with a Secret Iamglutenfree.blogspot.com

Ingredients
8 oz. 226 gram dark chocolate, melted, preferably organic
3 tbsp organic cocoa powder, preferably organic (I used cacao powder)
1 1/3 c. garbanzo beans, drained and rinsed
1 c. applesauce, unsweetened
1/2 c. maple syrup
1/2 tsp baking powder
1 large date, pitted
1 tsp Grand Marnier, optional
1/4 c. hot water

Method
Preheat oven to 350F r 175C  degrees. Lightly grease an 8″ round cake pan.
Melt chocolate either in microwave or in a pan that is set over a pan of gently boiling water.
In a blender, mix the cocoa powder, garbanzo beans, applesauce, maple syrup, baking powder, date,
Grand Marnier, and hot water until thoroughly blended and smooth.
Add the melted chocolate and blend until incorporated.

Pour into your prepared baking pan and bake for one hour.
The original recipe called for baking it for 35 – 50 minutes. I tested it at 45 minutes and it was still wiggly.
I preferred giving it another 15 minutes, which I did in five minute increments.
And even after an hour, the cake tester still came out a bit wet.
Remove from oven and place on cooling rack.
Once the cake reaches room temperature, cover with foil and place in freezer until frozen.

To serve, remove from freezer and allow to sit on counter for about 10 minutes. T
hen slice and serve either with a sprinkling of confectionary sugar or strawberry sauce. Or both
For the strawberry sauce, blend a bunch of strawberries in a blender with sweetener of choice and fresh squeezed lemon juice, if desired add some Grand Marnier.

 

Scandalous Scones – LCHF, Banting, Gluten Free, Dairy free

Ingredients
200g almond flour
2 free range organic eggs
1 heaped tsp baking powder
1/2 tsp salt
2 Tbsp of olive oil
8 muffin cases

Method
Preheat the oven to 180°
In a medium sized mixing bowl whisk up the eggs.
Add the almond flour, salt, baking powder and olive oil.
Mix until all combined.
Prepare the muffin tray and place the muffin cases into the tray.
Using your hands roll a heaped Tbsp of dough into a ball.
Gently press into a muffin cases.
Place in the oven and bake for 25 minutes.
Serve with whipped cream and chopped strawberries or straight out the oven with butter and cheese!

The Banting Blondes

 

Viskoekie in koppie (Banting, LCHF, Gluten free)

 

Viskoekie in n koppie
Foto: facebook.com/Gratis-Low-Carb-Koppie-Resepte-1087088998061105/

Bestanddele
1 Blikkie Tuna
2 Eiers
1.5 Eetlepels **HEBA pap
Sout en peper na smaak
1/2 gemengde kruie
Botter of Holsum op die koppie of beker te smeer
Mayonnaise vir opdiening

Metode
Dreineer die Tuna. Plaas al die bestandele in n bakkie en meng. Smeer die beker of koppie.
Mikrogolf op hoog vir ongeveer 2 min en 30 sekondes.Of totdat die middel ferm is en nie meer nat voel nie. Bedien met Mayonaise

Resep Deur Natalie Lawson

**HEBA pap word gemaak van Klappermeel, Flax sade, en sonneblom sade.

 

 

Piesang brood – LCHF, Banting, Gluten Vry

1/2k coconut flour

1/2k almond flour (banting divas meel gebruik)

5ml bakpoeier

5ml sout

50g botter gesmelt

5ml vanilla

5 piesangs

4 eiers

2 opgehoopte eetlepels xylitol

180C vir so 30 min langer

 

Brownies – Sugar free, Flour free made with Sweet Potato (Patat)

Made from SWEET POTATO Yummy guilt free treat, low on calories and high on taste.
Recipe makes 9

Brownies – Sugar free, Flour free made with Sweet Potato (Patat)

2 Medium sweet potatoes peeled and chopped
1/4 cup of raw cacao powder
1 and a 1/4 cups ground almonds
1/4 cup raw honey
1/2 cup dates
Pinch of sea salt

Preheat oven to 180c  line an 8 x 8 tin with baking paper

Boil sweet potatoes for 5 min, then blend add everything else and blend till smooth

Place in tin and bake for 25 min
Cool

LCHF, Banting, Gluten free, Dairy free

Resep ontvang per e-pos

Recipe source & photo: unknown