sugar-free, whole food recipes

Tag: dessert

gluten-free and vegan walnut bites: a quick recipe

gluten-free and vegan walnut bites: a quick recipe

Even though I love cooking and baking, when it comes to ‘everyday recipes’, I often prefer those which are really short a pretty quick. If you feel the same, you’ll love these delicious gluten-free and vegan walnut bites, because they fulfill every busy woman’s needs: […]

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 and vegan cinnamon rolls

gluten-free and vegan cinnamon rolls

I spent some time in Sweden a few years ago and cinnamon rolls made a glorious debut in my life. I wasn’t surprised at all when I found out that they even have a Cinnamon Roll Day which is celebrated in October. (Now some of you can understand why I’m in love with that country.)

But time went by and I had to change my lifestyle. I’m not gonna tell you how much I suffered from withdrawals while I couldn’t eat cinnamon rolls because I haven’t found the perfect recipe. Because it would be boring – at least for you. But luckily now I have a recipe which I’m satisfied with (and I only had to eat terrible, monster-like cinnamon rolls 5 times before I succeeded with this one).

#glutenfree #vegan cinnaom rolls recipe

So here are the facts:

  • these are simply delicious – I’m not bragging
  • these cinnamon rolls are gluten-free, milk-free, egg-free, sugar-free and corn-free
  • it’s easy to prepare them
  • they contain lots of dietary fiber and protein, so you can eat them even if you want to lose weight
  • you can choose whatever filling you want

#glutenfree #vegan cinnaom rolls recipe

And here comes the recipe too:

For the dough
  1. 1 cup coconut milk
  2. 1 tbsp sugar
  3. 1 tbsp active dry yeast
  4. 1/4 cup (olive) oil
  5. 1 flax egg (1 tbsp flaxseed meal plus 3 tbsp water)
  6. 36 g psyllium husk
  7. 1 tbsp apple puree
  8. 1 tsp salt
  9. 1/4 cup sweetener (I used xylitol)
  10. 60 g tapioca flour
  11. 60 g brown rice flour
  12. 100 g millet flour
  13. 140 g buckwheat flour
For the filling
  1. 0.5 cup xylitol (or other sweetener)
  2. cinnamon
  3. 100 g coconut fat
  4. 1 tbsp sugar-free plum jam
Instructions
  1. In a large bowl mix the lukewarm coconut milk and the yeast, add the sugar and let it activate for 10 minutes.
  2. In the meantime you can prepare the flax egg: stir the flaxseed meal and the water until the mixture gets a lot thicker.
  3. You can now add in the oil and the psyllium to the coconut milk. Stir and let it rest for 10 minutes.
  4. Mix the dry ingredients in a different bowl.
  5. When you are done, add the apple puree and the flax egg to the wet mixture, eventually the dry ingredients too, stirring as you go. Knead a minute until it forms a slightly wet ball.
  6. Now it’s time to let the dough rise, give it 40 minutes. You can prepare the filling in the meantime by combining its ingredients.
  7. Knead again, then on a floured surface you’ll be able to roll out the dough easily into a thin rectangle.
  8. Dump the filling on the top of the dough. Tightly roll it up, then cut into thin pieces which you can put into a greased pan of your choice.
  9. Now set aside for another 30 minutes and allow it to rise in a warm place while you preheat the oven to 180 °C (350 F). Or put it in the fridge to rest for 12 hours if you don’t have time to bake at the moment.
  10. Bake for 20-25 minutes and enjoy when it’s done.
Notes
  1. You can use whatever filling you like: chocolate, cocoa, pizza-flavoured, because why not 😉
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 […]

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 […]

all-time favorite gluten-free pancakes

all-time favorite gluten-free pancakes

If I had to choose one meal to eat for the rest of my life, it would be pancakes. I won’t admit how many times I make them during a regular month, because it would be too embarrassing. So you can imagine how desperate I was to create the perfect gluten-and milk free recipe for low-carb pancakes… It has been a long journey and I have learned so much about how gluten-free flours behave, it was totally worth it. And now I’m able to share my favorite recipe.

The main ingredients are buckwheat and oat. Buckwheat is an amazing gluten-free seed, it is rich in magnesium, manganase and copper and a natural source of B vitamins. It’s an excellent meat substitute because of its high protein levels. But I love it mostly because of two reasons: 10% of this superfood is pure dietary fiber, which means it has a very good effect on blood sugar and digestion. And thanks to the buckwheat flour pancakes won’t stick to the pan or fall apart! Anyone who is familiar with gluten-free pancake cooking knows, that it’s the crucial part.

Oats: 17% protein, 11% dietary fiber and dietary minerals. Do I have to say more? I use oat flour in this recipe, because it makes the pancakes a little lighter. But be careful if you are gluten-intolerant! Pay attention of contamination: if you couldn’t buy gluten-free oat flour, just use only buckwheat flour instead. Most commercial oats are processed in facilities that also process wheat, therefore you should only buy  products where the gluten-free guarantee is displayed.

The result: delicious, fluffy and gluten-free pancakes.

Ingredients

  • 2 small eggs
  • 300 g buckwheat flour
  • 100 g gluten-free oat flour
  • 5 dl coconut milk
  • 2 tbsp olive oil
  • 4 dl sparkling water (or 5 dl if you would like to have extra fluffy pancakes)
  • salt

Serves 8

  1. Beat the eggs into the milk in a huge mixing bowl, add little salt and the olive oil.
  2. Stir this mixture into dry ingredients, mixing only enough to moisten flour. This way at the end there will be no lumps in the dough.
  3. Add the sparkling water and stir gently. It’s the sparkling water what makes the pancakes so fluffy. 😉
  4. Heat the frying pans. If you have Teflon pans, you don’t need to grease the pan with oil.
  5. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges.
  6. Flip the pancake over and cook the second side.
  7. Enjoy! 🙂