sugar-free, whole food recipes

Tag: clean eating

vegan and gluten-free thin bread seed crackers

vegan and gluten-free thin bread seed crackers

I’m always incredibly pleased when I can find a really good breakfast alternative. Because despite of the fact that I truly love eating gluten-free oatmeal, crispy waffles or my gluten-free and vegan buns, but the truth is that I get too easily bored when it comes to flavors […]

crispy and soft: the ultimate gluten-free and vegan waffle

crispy and soft: the ultimate gluten-free and vegan waffle

Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible! I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the […]

gluten-free cupcakes with chocolate and beetroot

gluten-free cupcakes with chocolate and beetroot

There is a first time for everything. This was the first time for me to make red velvet(-ish) gluten-free cupcakes and to use beetroot as an ingredient in a sweet dessert. I was a little worried first, because when I was cooking the beetroot the not-dessert-like smell was so dominant I almost gave up on the whole project. I just couldn’t picture it to taste and feel good. But I’m so glad I didn’t back up, because the beetroot was meant for this recipe. It makes the cupcakes soft, but leaves no offensive flavor.

gluten-free cupcakes with beetroot and chocolate #recipe #glutenfree #sugarfree
keep the owl happy: eat one more

Beetroot-facts

Thanks to the beetroot this cupcake will be not only delicious, but high in fiber and vitamins. Beetroot is low in calories and fats, but it’s rich in vitamins A and C, manganese and folic acid. Beetroot fiber has been shown to increase the level of antioxidant enzymes in the body and the number of white blood cells too. So if you are lacking energy in these wonderful spring days (like me), beetroot is a good source of revitalization for you.

These gluten-free cupcakes won’t shock your metabolic system by rising the blood sugar levels too high as I used wholemeal flours and xylitol as sweetener in this recipe. They’re good for your health and good for your shape 😉

Ingredients

  • 300 g beetroot (cooked)
  • 100 g sour cherry
  • 80 g xylitol (or other sweetener)
  • 5 tbsp unsweetened cocoa powder
  • 150 g Greek yoghurt
  • 1 egg
  • 1 tbsp olive oil
  • 2 tbsp chia seed
  • 1 tsp sodium bicarbonate
  • salt
  • cinnamon
  • nutmeg
  • 50 g dark chocolate
  • 220 g gluten-free flour:
    • 40 g millet flour
    • 40 g coconut flour
    • 40 g brown rice flour
    • 100 g buckwheat flour

Makes 16 cupcakes.

gluten-free cupcakes with beetroot and chocolate #recipe #glutenfree #sugarfree
just love this design

Directions

  1. Preheat oven to 180°C.
  2. Puree or finely grate beets, add sweetener, salt, spices, sodium bicarbonate and olive oil. You can grate the cherries to if you don’t want to have whole cherries in the cakes.
  3. Add everything else (except for the chocolate) and mix until no lumps remain.
  4. Break the chocolate into small pieces and add to the mixture.
  5. Pour batter into liners, filling 3/4 of the way full.
  6. Bake 15 to 20 minutes or until they start to turn dark.
  7. Serve with cute owls or with creamy frosting on top.

Thank you Kriszti for these absolutely adorable owls!

cauliflower pizza crust: no flour, no worries

cauliflower pizza crust: no flour, no worries

Finally! I’ve waited so long to show you this cauliflower pizza crust, it felt like ages. But I wanted to create a bulletproof recipe first, learn the tricks so that I can share them with you. Now I think I have a pretty good one […]

tapioca pudding with chia seeds

tapioca pudding with chia seeds

I’ve been in love with tapioca pudding since I started eating gluten-free. It was just so uplifting that i wasn’t forced to stand in the kitchen for hours or cry over my ridiculously mutant cookies. Because gluten-free baking is difficult as hell. At least in […]

mouthwatering gluten-free side dish

mouthwatering gluten-free side dish

Looking for a side dish which is tasty, interesting and healthy? Don’t need to look further 😉 Here comes an unusual recipe, one of my winter-favorites.

When I started eating gluten-free, one of the most challenging tasks were to find side dishes which didn’t feel like boring right away. I hated rice, the glycemic index of potato and corn-based variants were too high – I wasn’t easy to please, I know. Fortunately I found a lot of tasty alternatives in the end, and I’m going to share these recipes with you one by one. Today it’s time for a filling, sweet and spicy side dish.

It’s colorful, free from gluten and milk, low carb and contains a lot of fiber and vitamins. I just love it!

You will need:

  • 1 sweet potato
  • 2 carrots
  • 3 celery stalks
  • 2 red onions
  • 1/4 pumpkin
  • 1 beetroot
  • sauce:
    • 4 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tbsp honey (optional)
    • salt, pepper
    • spices: nutmeg, thyme

Serves: 4

Time: 40-50 minutes

Method:

  1. Preheat oven to 200 °C.
  2. Wash and chop everything.
  3. Put the vegetables in a heat-resistant bowl.
  4. Prepare the sauce, pour it on the vegetables.
  5. Cover the bowl with aluminium foil and put it into the oven.
  6. Check it after 35-40 minutes, if it’s almost ready, uncover the bowl and put it back for another 4-5 minutes.
  7. Enjoy!
mouthwatering gluten-free side dish #recipe #thepuurblog
a side dish to die for

I don’t know what it could be called… Maybe ‘Winter colors salad a’la The Puur’? 🙂