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 […]
Tag: gluten free
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 the beginning.
But tapioca pudding is different. It’s easy to make, milk- and gluten-free and can be ready in just a few minutes. However it’s not the most perfect food for a bikini body, because it is basically pure starch. I recommend therefore to accompany it with chia seeds and to eat them in the afternoon, because it’s easier for our bodies to tolerate sugar at that time. Or after a workout session.
When I have to make something sweet really quick – something which also looks good on the table – I usually choose this recipe. It has never betrayed me 🙂
- 0,1 l water
- 0,5 cup small pearl tapioca (do not use instant tapioca)
- 0,6 l coconut milk
- 7 tbsp xylitol (or another sweetener)
- vanilla extract
- chia seeds
- dried fruit
- jam (optional)
- Pour water on tapioca and let them soak it all in.
- Combine soaked tapioca, coconut milk, xylitol, salt and vanilla extract in a pan on medium high heat.
- Stir while bringing to a bare simmer. Lower the heat and cook uncovered until the tapioca pearls have plumped up and thickened.
- Check it whether it’s sweet enough or not. Add more sweetener if needed.
- Serve warm or chilled in cute little bowls, with chia seeds, almonds, (dried) fruit or jam.
You can play around with the topping as much as you like. Tapioca pudding tastes great with any kind of fruit, cream, cinnamon or nuts. Be creative and find your favorite combination!
Hope you’ll like it. 😉
Today I’m gonna write about one of the best and healthiest snacks ever: roasted chickpeas. Chickpeas have a low glycemic index of 28, contain lots of fiber, protein, folate and phosphorus. An ideal gluten-free and low carb snack on busy weekdays and on fancy parties as well. You can […]
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
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey (optional)
- salt, pepper
- spices: nutmeg, thyme
Time: 40-50 minutes
- Preheat oven to 200 °C.
- Wash and chop everything.
- Put the vegetables in a heat-resistant bowl.
- Prepare the sauce, pour it on the vegetables.
- Cover the bowl with aluminium foil and put it into the oven.
- Check it after 35-40 minutes, if it’s almost ready, uncover the bowl and put it back for another 4-5 minutes.
I don’t know what it could be called… Maybe ‘Winter colors salad a’la The Puur’? 🙂