Gut healing, Gluten - Free, Dairy - Free, Refined Sugar - Free, Healthy Christmas Red Gummie Layer Ingredients: 1 Tablespoon Gelatin (We recommend this organic one or this grass - fed one) 2
Tablespoon water 100g organic frozen raspberries, thawed and pureed Red Gummie Layer Method: Step 1: Mix gelatin... Read More
Not exact matches
Take 1
tablespoon of the starter, place in a large glass mixing bowl, add
100g of flour (you can use a 50/50 mixture of whole sprouted flour and white flour, all sprouted flour, or any ratio you prefer) and
100g of purified
water (78F (25C)-RRB-.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (
100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar in small saucepan over medium heat until sugar dissolves.
125g margerine (dairy free if required) 140g sugar 1 egg or egg replacer (1
tablespoon of ground flaxseed soaked in 3
tablespoons of
water till thick)
100g ground sunflower seeds (I used a mixture of sunflower and pumpkin seeds) 50g ground linseeds 50g rice flour 1/2 tsp baking powder 1 tsp ground cinammon (I used mesquite flour) 175g chocolate chips (Plamil do dairy free chocolate chips) Parchment paper
4 - 6 Rosie & Jim Chicken Goujons 1
tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1/2 inch of ginger, peeled and finely chopped 1
tablespoon medium curry powder 1 tsp ground turmeric 1 heaped tbsp gluten free plain flour
100g Basmati rice 400 ml
water Coriander & spring onion to serve
Lentil soup with crispy salami own recipe 2
tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2
tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling
water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper
100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
Ingredients 2/3 cup Flaxmeal * 4
tablespoons Chia Seeds 2 cups warm
Water 100g (1 cup) Rolled Oats 300g (~ 2 cups) ** mixed Nuts and Seeds (try hazelnuts, pinenuts, pistachios, sunflower seeds, etc) 140g (1 cup) ** Almonds 40g (4
tablespoons)
tablespoons Sunflower and / or Pumpkin Seeds 4
tablespoons Poppy Seeds 1 teaspoon Sea Salt 2
tablespoons Extra Virgin Olive Oil