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: […]
Tag: sugar free
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 […]
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.
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 😉
- 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
- 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.
- Preheat oven to 180°C.
- 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.
- Add everything else (except for the chocolate) and mix until no lumps remain.
- Break the chocolate into small pieces and add to the mixture.
- Pour batter into liners, filling 3/4 of the way full.
- Bake 15 to 20 minutes or until they start to turn dark.
- Serve with cute owls or with creamy frosting on top.
Thank you Kriszti for these absolutely adorable owls!
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 […]
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.
- 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)
- Beat the eggs into the milk in a huge mixing bowl, add little salt and the olive oil.
- 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.
- Add the sparkling water and stir gently. It’s the sparkling water what makes the pancakes so fluffy. 😉
- Heat the frying pans. If you have Teflon pans, you don’t need to grease the pan with oil.
- 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.
- Flip the pancake over and cook the second side.
- Enjoy! 🙂