Yes, bread sticks! Delicious with Marinara sauce or simply by themselves…and even better..low carb and gluten free! Woohoo! Who said being healthy has to be boring or you have to give up your favourite foods? If eating this good is wrong, I don’t want to be right…A great thing about this mixture is that it will keep in the refrigerator, ready for you to cook up a fresh batch as when needed. Keep it covered or in an airtight container though. Yummy, tell me more Diva…
These are soft, buttery cookies which are almost like shortbread. However, I think these would be lovely with other flavours, such as lemon. The mixture is so easy to make, you could let your young children whip up a batch. Then eat them all whilst they look on hee hee!
This is a lovely light, moist muffin made from almond flour. Almond flour is basically ground blanched almonds. It is sold sometimes as almond powder. The muffin batter will be very runny, but don’t panic..it cooks well into a moist muffin! You could substitute the strawberries with other berries too. I find that gluten free baking can often be easier than the “traditional” route as you are not spending ages creaming butter with sugar and building a bicep whilst making the batter. You just mix, stir, bake and enjoy!
This gluten free bread recipe is as close to the real thing as you can get. Simple to make too! They can be made with either almond or coconut flour. I’ve listed the ingredients for the recipe with almond flour but the recipe link will lead you to the ingredients for the coconut flour version. The recipe contains psyllium husk power (it MUST be the powder) which seems to act as the binding ingredient. This is a great ingredient for intestinal health. It contains a spongy fibre that reduces appetite, improved digestion and cleanses the system and is very high in fibre. Just make sure you drink plenty of water. I purchased my psyllium powder from Saver Centre, but the health food shops here should sell it too.
Two favourite desserts combined into one! Delicious! Apple crumble and a muffin. A moist, fruit and crumbly gluten free delight. I love how almond flour bakes into a light and moist muffin. It’s a great ingredient for those in need of a gluten free cake or muffin.
There are many versions of this cake with orange so lemon make a nice change. The recipe is easy to make and yields a fresh, moist cake with a lovely lemon flavour. It is very important that you use unwaxed lemons as you use all of the lemon, including the skin. I use erythritol from my health food shop as a subsitute to sugar. You can substitute this with another sugar substitute if you wish. This is such an easy cake to make but looks and tastes as if you have taken great care. Fool visitors with this one!
I used to love garlic dough balls so enjoyed these gluten free alternatives slathered with garlic butter! The flavourings can be played around with herbs, spices and cheese too. Delicious! Continue reading