Living Gluten Free :: Recipes

Stuffed eggs for Christmas

gemmac@livingglutenfree.com (Gemma Calzada Roca) — Fri, 20 Nov 2020 21:22:00 +0100

This is a dish that can be served as appetizer or first course on Christmas day or any other celebration.
It is very quick and easy to make, and it has a very good presentation.
Because it is a vegetarian recipe, everybody will be able to enjoy it.

Continue reading Stuffed eggs for Christmas

Ingredients:

6 large eggs
1 avocado
1 lime
1 tomato or red bell pepper
fresh coriander
salt, spices and herbs
optional: mayonnaise

Instructions:

Boil eggs for 15 minutes until you get hard-boiled eggs. Let them sit in cold water for about 20 minutes.

Peel eggs.

Cut eggs longitudinally.

Separate whites from yolks.

Scoop out the avocado flesh.

Squeeze two spoons of lime jus, pour them on the avocado and mix mashing the avocado.

Mix the avocado with the egg yolks from 3 or 4 eggs.

Blend well, add salt, spices and mayonnaise according to your taste.

Put the mix into the pastry bag and fill the egg whites.

Decorate with small squares of tomato or red pepper and some coriander leaves.

Keep in the fridge until served.

Savoury cake

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 14 Dec 2019 21:46:00 +0100

A simple everyday meal can become a festive dish if it is presented as a cake. Simply by using a cake mold, place several layers of different foods and decorate the top.
The cake allows for different variants. The image shows one made of potatoes, spinach, salmon, egg and salad.

Continue reading Savoury cake

Ingredients:

Mashed potatoes: 1.5 kg potatoes, 1 garlic clove, olive oil or deodorised coconut butter
Spinach Catalan style: 750 g frozen spinach, 30 g pine nuts, 40 g raisin
400 g fresh salmon
4 eggs
Decoration: lettuce, cherry tomatoes, 1 big carrot
salt and olive oil

Instructions:

Mashed potatoes:

Boiled potatoes in salted water.

Smash potatoes with a fork or a potato masher tool.

Grate garlic and mix with potatoes.

Spinach Catalan style:

Defrost spinach and drain it well.

Fry the pine nuts in olive oil and then lightly fry the raisins.

Mix with spinach.

Salmon:

Simmer salmon for about 8-10 minutes (depending on the thickness).

Add salt and crumble the salmon using your fingers.

Eggs:

Cook the eggs in boiling water for about 15 minutes.

Separate the yolks from the whites.

Grate the egg whites and crumble egg yolks using your fingers.

Decoration:

Chop 3 or 4 leaves of lettuce and reserve in the fridge.

To make carrot flowers:

Peel the carrot.

Make strips with the peeler.

Roll strips and hold with a toothpick. Reserve in the fridge. Here you can see how to do it.

Cake:

Place the first layer of mashed potatoes.

Cover with the layer of spinach.

Place another layer of mashed potatoes.

Place the salmon on top.

Cover with the egg whites and then egg yolks.

Finally, just before serving, decorate with lettuce, tomatoes and carrot flowers.

This recipe has been inspired by “Recetas de casa LM”: PASTEL O TARTA SALADA SIN HORNO RECETA PARA NAVIDAD y PASTEL O TARTA SALADA PARA NAVIDAD FÁCIL

Other versions:

It is possible to do a cold cake, adding mayonnaise in every layer.

You can use rice, sweet potato, quinoa, etc. instead of potato; or don’t use any starch if following GAPS diet.

Instead of salmon it’s possible to use chicken, turkey, or any fish or seafood; or without any meat or fish for vegetarians.

Any kind of vegetable is fine. The only condition is that it must not be very wet; so if tomatoes are used, for example, then the core part with the seeds and water must be removed.

Vegan cucumber sandwiches

gemmac@livingglutenfree.com (Gemma Calzada) — Fri, 28 Jun 2019 20:55:00 +0100

A healthy and funny way to make a sandwich of only raw vegetables.

Continue reading Vegan cucumber sandwiches

Ingredients:
1 cucumber, 1 tomato, 1 avocado

Instruccions:

Partially peel the skin of the cucumber, in lines.

Cut off the ends of the cucumber and cut it in half.

Scoop out the seeds and discard.

Crush the avocado with a fork.

Slice the tomato.

Spread the crushed avocado on both sides of the cucumber.

Place the slices of tomate on one side of the cucumber.

Close the sandwich with the other side of the cucumber.

Comments

You can make also non vegan sandwiches, filling the sandwiches with ham, smoked salmon, egg, etc.

I’ve been inspired by this recipe: https://tasty.co/compilation/cucumber-subs-4-ways

Christmas Wreath

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 24 Nov 2018 22:09:00 +0100

In order to make healthy food more attractive and special for Christmas meals, there are several options of decorating into different pretty wreaths using different kinds of fruits and vegetables.
I suggest to you one sweet option and two savoury Christmas Wreath options.

Continue reading Christmas Wreath

Kale and tomato:

Ingredients: 4 kale leaves, 100 g cherry tomato, 1 red bell pepper

Cut the kale leaves leaving the central stick apart.

Join kale leaves in bouquets and place them in a big round dish, leaving a space in the middle.

Decorate with cherry tomatoes.

Cut the bell pepper to make a lace and place it on the wreath.

Before eating kale cook it in the oven or steamed. Here you will find a recipe to make kale chips at home.

Salad greens and tomato:

Ingredients: 100 g tender young gourmet salad greens or mesclum (baby spinach, red chard, wild rocket, ruby lettuce, tender green mustard, etc), 100 g cherry tomato cherry of different colours, 1 red and 1 yellow bell peppers, olives

Place the salad greens in a circle leaving an empty space in the middle, like a donut.

Cut the bell peppers with a star shape cookie mould.

Decorate with tomatoes, bell pepper stars, olives, etc.

Kiwi and mandarin:

Ingredients: 3 kiwis, 2 mandarins, redcurrant or pomegranate

Peal and cut kiwis in slices and place them in the dish making a circle.

Add mandarin segments and place them on the kiwi.

Decorate with redcurrant, pomegranate, wild strawberries, etc.

In order to get the pomegranate seeds, you will find one tip to do it here and another tip here.

Thank you to my daughter Núria for making this wonderful fruit wreath.

Other ideas:

There is a lot of different ways to make wreaths placing a green vegetable or fruit in the bottom and decorating with bits of food of different colours.

Following some more suggestions:

* Broccoli: https://www.superhealthykids.com/holiday-veggie-tray-creamy-ranch-dip/ (but without this sauce)

* Avocado and flowers: https://rediscover.co.nz/salad-days-getting-festive/ (but without the cheese)

* Fruits, such as grapes (http://www.mumtastic.com.au/life/585991-make-edible-fruit-christmas-wreath/), strawberries (https://www.nestofposies-blog.com/2017/11/fruit-pizza-christmas-wreath/fruit-pizza-christmas-wreath/), etc.

Mashed potato: http://www.subbeticaecologica.com/2012/06/receta-corona-de-patatas.html (without tuna and adding some vegetables on the top)

Savory pumpkin recipes

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 20 Oct 2018 08:58:00 +0100

Pumpkin is one of the only carbohydrates that are allowed in GAPS diet, so take advantage of this!
Pumpkin may be prepared in very different ways: boiled, baked, fried; and it may be used in both savoury and sweet dishes.
Here are some recipes with pumpkin that I suggest:

Continue reading Savory pumpkin recipes

Stuffed pumpkin – Baked vegetables

Here there’s one suggestion: https://cookingjourneyblog.com/stuffed-pumpkin-baked-vegetables/?ref=fridgg
You can choose any kind of vegetables to stuff the pumpkin: leaks, onion, carrot, green beans, pepper, eggplant, mushrooms, zucchini, etc.

Pumpkin fries

This is a good alternative to regular french fries.
You simply need to cut the pumpkin in strips the same way as french fries, and then fry them in the oven.
Here you will find one recipe: https://thethingswellmake.com/paleo-baked-pumpkin-fries/

Pumpkin soup

It may be made up different ingredients. I use onion, celery, carrot and pumpkin; but it also may contain leak, pepper, zucchini, tomato, fennel, potato (if you don’t follow GAPS diet), and any spice you like.
This is one possible recipe: http://robynsawesomerecipes.blogspot.com/2013/09/pumpkin-soup-tasty-even-before-halloween.html (be careful, don’t add potato if you are on GAPS diet)

Forest fruits tart with apple crust

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 13 May 2018 09:19:00 +0100

These tarts are made without any kind of flour. An apple is used for the tart base or crust, in which a filling that could be fruit puré or chocolate or whatever one wishes can be filled with; and on top there is fruit like strawberries, blueberries or raspberries.

Continue reading Forest fruits tart with apple crust

Ingredients

golden apples
strawberries, raspberries, blueberries
raspberry puré
chocolate (not permitted for the GAPS diet)

Instructions

1.- Cut the apple approximately 1/3 of the way down, making sure to get a nice flat surface.
To prevent oxidation of the apple, lemon juice can be lightly applied on top of the cut surface.

2.- Draw a circle with a knife

3.- Empty the interior of the circle with the help of a spoon to make balls

4.- Fill the interior with fruit puré, chocolates or whatever one pleases

5.- Decorate with pieces of fruit

6.- And that’s it! keep it in the fridge until served

Thanks to my daughter Núria for making these precious tarts

Oven-baked fruits

gemmac@livingglutenfree.com (Gemma Calzada) — Wed, 20 Dec 2017 20:54:00 +0100

In the winter, warm food is more appetising. It is harder to bring oneself to eat fruit, which tends to be cold, and less appetising at this time of year. Although the ideal situation is to eat fruit in its natural form (baked fruit loses some nutrients), it is possible to bake different fruits in the oven to continue benefitting from fruits while staying warm on a cold winter day.

Continue reading Oven-baked fruits

Ingredients:

Any fruit. For example, I used 2 golden apples, 2 pears, 1 persimmon, 1 banana and a few frozen cherries. You can also add mango, pineapple, peach, apricots, or whatever suits your desires.

Orange juice (use 2 oranges)

Cinnamon powder and a few cinnamon branches to decorate

A little bit of coconut butter or any other oil or butter that you tolerate (about 2 spoonfuls)

Instructions:

Cut the apples, pears and persimmon into four pieces each, and the banana into slices. Place them on a baking tray and decorate with a few cherries and cinnamon branches on top.

Melt the coconut butter by heating it slightly and mix it with the orange juice and the cinnamon

Pour this liquid mix on the fruits

Cook in the oven at 180ºC for about 1 hour or until the apple is tender when you poke it with a fork

Serve it while it is warm.

Watermelon Gazpacho

gemmac@livingglutenfree.com (Gemma Calzada) — Wed, 21 Jun 2017 20:30:00 +0100

Gazpacho is a very refreshing entrée dish that is traditionally eaten in the summer in Spain. Gazpacho is usually made of tomato, onion and cucumber, but in the last years watermelon gazpacho has begun to spread in Spanish restaurants.
You can adapt the ingredients depending on the family preferences: the ratio between tomato and watermelon, avoiding onion if the children doesn’t like it, etc.
Watermelon gives a sweet taste and together with the savoury test of the classical gazpacho creates this sweet and salty delicious taste.

Continue reading Watermelon Gazpacho

Ingredients:

2 red tomatoes
500 gr watermelon
1/4 onion
1 cucumber
1 tbsp olive oil
1 tsp salt
1/2 red bell pepper
optional:
1 tbsp apple vinegar
pepper

Instructions:

Blend the roughly chopped tomatoes, onion, bell pepper, cucumber until puréed.

Prepare the watermelon removing the seeds.

Add the watermelon into the blender and pulse altogether until smooth.

Add the rest of ingredients and blend again until well mixed.

If there are some rest of tomato skin or watermelon seeds you can strain the puree to remove them.

Pour into a large bowl.

Keep in a fridge for at least 2 hours.

Pour in bowls to serve and add finely chopped onions, bell pepper, cucumber, boiled eggs, avocado slices, etc. depending on every the preferences of every person. You may also decorate with cherry tomatoes, herb mint or parsley leaves, chopped cilantro, etc.

Watermelon Hearts

gemmac@livingglutenfree.com (Gemma Calzada) — Fri, 16 Jun 2017 10:05:00 +0100

A funny idea to make fruit more attractive for kids is cutting them in funny shapes. For example, you can cut watermelons into hearts; a sweet message of how much you love them!

Continue reading Watermelon Hearts

Ingredients:

Watermelon

Instructions

Cut the watermelon in slices and make shapes with a cookie cutter.
It’s ready to eat!

Oven-Baked Carrots and Parsnips Fries

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 18 Mar 2017 14:41:00 +0100

When there’s a potato intolerance, one alternative to french fries are carrot and parsnips fries.
Parsnips are not allowed in GAPS diet, so if you follow that diet only carrot fries will be possible.
Here you will find a very easy recipe to enjoy something similar to french fries.

Continue reading Oven-Baked Carrots and Parsnips Fries

Ingredients

5 large carrots and/or 4 large parsnips
2 tbsp olive oil or even better coconut oil or animal fat
optional: parsley, thym, basilic, rosemary, coriander, cumin, pepper, …
salt

Instructions

Peel the carrots and parsnips and cut them the same size than potatoes for french fries.

Throw the carrots into a container. Add salt, herbs and oil. Put the lid of the container on and shake well to coat carrots and parsnips.

Pour carrots and parsnips out onto a oven tray lined with parchment paper.

Roast on 250ºC for about 10-15 minutes, be careful they don’t burn.

Source: The Hill Hangout

Christmas pudding

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 10 Dec 2016 12:11:00 +0100

This American traditional dessert for Christmas has been modified in order to allow the maximum of people with some kind of food intolerances to enjoy it.
In order to make it healthier, we have removed the sugar, the alcohol and we use gluten-free flour, although it’s possible to do it without any kind of flour or eggs.
There’s a lot of different possibilities, depending on your food intolerances. The base of this pudding are fresh and dried fruit, so if you can tolerate fruits, at least from time to time, you will enjoy this wonderful dessert!

Continue reading Christmas pudding

Ingredients:

* 110g of date purée
* Mix of dried fruits: raisins, sultanas, prunes, apricots, figs, cranberries …
Ex: 125g dried sultanas, 25g dried prunes, 25g dried apricots, 25g dried figs, 10g dried blackberries
* Mix of spices: cinnamon, nutmeg, ginger, … About 1 tsps
* 1 big orange rind grated & juice
* 50ml Oil or fat: olive oil, coconut oil, butter, ghee… depending on your food intolerances
* 1 apple, grated
* If you can tolerate eggs and some kind of flour, then it will taste better if you add one egg and some flour:
100g Flour: rice flour, chestnut flour, tapioca flour, potato starch flour, coconut flour, almond meal, carob… depending on your intolerances and taste preferences.
1 large egg

Others (optional, depending on intolerances)

* 200g pureed sweet potato or mashed pumpkin or 1 avocado
* 50 gr mix of nuts: pine nuts, chopped almonds, chopped nuts, etc.
* 1 carrot, grated
* Coconut cream in the top
* The original recipe contains 100g of sugar, but I recommend avoiding sugar in order to make it healthier. Instead of sugar, better you may use 50g honey, or even better, just avoid all sugars and sweeteners. The pudding is already very sweet without any kind of sugary thing.
* The original recipe also contains also some kind of liquor such as brandy, rhum, port, sherry, etc., but better avoid it.

Instructions:

Make a date purée.

Mix together the mix of dried fruit and spice (and sugar or honey if ever) in a big bowl.

Chop the prunes, figs, apricots and the rest of dried fruit and stir these into the bowl.

Add in the grated orange rinds & juice.

Stir well and leave to stand for at least 2 hours or overnight.

Add the date purée, the oil, and grated apple to the mixture in the bowl.

Place the egg whites (if any) in the bowl of a kitchen stand mixer with a whisk attachment and whisk the egg whites (if any) on medium/high until medium peaks form.

Add the egg yolks and whisk for 1 minute.

Mix the mixture of dried fruits with the eggs.

Add the flour (rice, chestnut, tapioca, almond, etc.), if any, to the mixture.

Add the rest of ingredients (pureed sweet potato, carrot, nuts, etc.), if any, to the mixture and stir well.

Take a pudding bowl and grease the sides of the bowl.

Pour the mixture into the pudding bowl, smoothing the top for a flat surface.

Cover the top of the puddings with baking paper folded with a pleat in the centre, as the puddings will expand slightly as they cook, and secure with rubber bands or string.

Place the pudding bowl inside a large saucepan, sitting it on top of a trivet or small plate.

Pour hot water into the saucepan to come halfway up of the way up the edge of the pudding bowl.

Bring the water to the boil and simmer on medium/high, with lid on, for 3 hours. Make sure the water is bubbling around the pudding.

Check the water levels regularly to ensure that they are half of the way up the edge of the pudding bowl.

When it's done, let the pudding bowl to cool down some minutes until you can remove it from the saucepan.

Remove the baking paper and Invert pudding onto a serving tray. You can run a knife around the edge of the pudding if it has sticked and you can’t remove it easily.

Pour whipped coconut cream if you want over the top of the pudding, allowing it to drip down the edges of the pudding.

Pudding can be stored in the fridge for up to 3 days and then reheated. Reheat the pudding by placing the pudding back into a greased/lined (as above) pudding bowl and simmering in a large saucepan (as above) for 1 hour.

Crepes and biscuits made of bananas

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 09 Oct 2016 11:33:00 +0100

We can do a lot of different recipes with bananas. We have already seen how to do an ice cream made of only bananas. Now you can learn how to do crepes (pancakes) and biscuits using only bananas.

Continue reading Crepes and biscuits made of bananas

Crepes (Pancakes)

Ingredients:

4 ripe bananas
optional: cinnamon, vanilla, banana-ice-cream (recipe) or any fruit purée

Directions

Blend the bananas and pour the batter on parchment paper. Spread out a little bit.
Let it dry in the oven or dehydrator until the crepes are pliable. The lower the temperature, the longer time it will take. For example, at 60ºC you will need about 6 hours for the batter to dry, but in the oven, at 150ºC it takes about 2 hours, but then it will be too toasted in the edges, and not enough dry in the middle.
While it's still hot, fill your crepe with your favorite filling and, optionally, sprinkle with cinnamon or vanilla.

Comments:
* Don’t use wax paper, because banana will stick to it.
* Roll or fold the crepe as soon as possible, while still hot and soft. When it cools down, it’s harder and brittle.

Biscuits

Ingredients:

4 ripe bananas
optional: cinnamon, vanilla

Directions

Blend the bananas.
Take a spoonful of batter and pour it on parchment paper letting a round shape. Repeat the process for every biscuit you want.
Bake in the oven about 60 minutes at 150ºC with the program for biscuits (hot air program), until the biscuits are brown.

Comments:
* Don’t use wax paper, because banana will stick to it.
* You can do your biscuits more or less thick, so more or less crunchy, depending on the thickness of the original batter. You can increase the thickness by pouring several layers of batter on the same place, and making it thiner by spreading the batter.
* When biscuits have just came out the oven, they are still soft. They will turn crunchy when they will cool down.

Fruit ice cream cake

gemmac@livingglutenfree.com (Gemma Calzada) — Mon, 08 Feb 2016 17:55:00 +0100

This is the ideal cake, the healthiest in the world and the best for people with intolerances, because the only ingredient is fruit!
It’s a sweet cake but it doesn’t contain any sweetener: no sugars, no syrups, no honey and no dried fruit.
Although we are in winter, an ice cream is always welcome, and you can take advantage of frozen fruit such as raspberries and strawberries; and banana for the base of the ice cream instead of dairy cream.
It’s quite a labourious process so foresee at least 1 hour, and it needs to be frozen for at least 4 hours, so maybe it’s better to prepare it one day before it’s going to be served.

gluten-free, dairy-free, nuts-free, egg-free, sugar-free, full GAPS diet, raw

Continue reading Fruit ice cream cake

Ingredients:

12 medium banana
400 gr frozen raspberries
optional: natural pure coconut milk

Instructions:

Peel all the banana, cut them in slices and let them freeze for a night. Separate in two recipients, one of them with 7 bananas and another one with 5 bananas.
This cake has two parts: the banana ice cream and the raspberry ice cream.

In order to make the banana ice cream the steps are the following:

1.- Take 7 bananas out of the freezer and let them at room temperature for about 10 minutes.

2.- Blend the bananas with a blender for smoothies until you get an iced cream texture.

3.- Pour in a mould for a small tall cake, such as the ones for a Panetone.

To make the raspberry ice cream follow this:

1.- Take out of the freezer the 5 bananas and 200 gr of raspberries and let them melt at room temperature for about 10 minutes.

2.- Blend raspberries.

3.- Make an ice cream with the 5 bananas following the same procedure as previously viewed, and mix this banana ice cream with blended raspberries.

4.- Pour in the mould, above de banana ice cream.

5.- Put into the freezer.

When the cake is frozen, then you can do a raspberry sauce, following these instructions:

1.- Put 200 gr of raspberries into a pan with 10 ml of water and heat until it’s unfrozen.

2.- Blend sauce and strain it in order to remove the seeds.

3.- Let the sauce cool at room temperature and then pour it on the ice cake. Leave it in the fridge for at least 1 hour before serving it, or keep it in the freezer to serve it another day.

Take it out of the freezer at least 20 minutes before it's served. (better 40 minutes in winter)

Optional: coconut cream decorations

Keep the coconut milk box or can in a fresh place or in the fridge for at least one day. In that way, the fat and water content of coconut milk will separate, leaving fat in the top.

Open the recipient and since the fat is on top you poke two holes in it using a small utensil so that you can pour the coconut liquid in another bowl.

Then, take about 2 tablespoons of fat and whip it.

Make the decorations using a frosting decoration tool.

Comments:

If you don’t have a tall mould, you can use a normal one and do it in two parts. First, the banana ice cream base, and when it’s frozen, then transfer it to another recipient and use the mould for the raspberry ice cream. When both parts are frozen, stick them using a little bit of banana puree.

Snowmen

gemmac@livingglutenfree.com (Gemma Calzada) — Mon, 14 Dec 2015 18:41:00 +0100

In winter children love to make snowmen, even if there’s not snow, so you can make some in the kitchen!
From rice or any other ingredient you can make balls with, and then covering them with some white coloured ingredient and making some decorations, you will get funny snowmen, penguins, Santa Claus, etc.

gluten-free, dairy-free, nuts-free, eggs-free, sugar-free

Continue reading Snowmen

Rice Snowman

Ingredients:

1 or 2 cups of glutinous rice (such as the one to make sushi)
1.5 or 2.5 cups of water
salt
carrot
tomato
toothpicks
1 sheet of Nori for sushi

Instructions:

1.- Rinse rice with water several times
2.- Put rice in a cooking pot, add water and salt
3.- Cook at low temperature with the lid on during 15-18 minutes (follow the instructions on the packet)
4.- Let it cold down during some hours.
5.- Take a spoon for ice-cream, if you have one, wet it with water or vinegar and make a ball of rice. If you don’t have a spoon for ice-cream, use a tablespoon.

6.- Give round shape with hands
7.- Repeat the process to make another ball, a little bit smaller, using a teaspoon.
8.- Put the small ball on the big one.
9.- In this example, we have cut a carrot in order to make a hat; the buttons have been made with Nori seaweed; and the scarf with tomato skin. Let the imagination of your children create different decorations! (paying attention to avoid accidents)

Rice Penguin

The process is the same as the Rice Snowman, but we have used mainly Nori seaweed in order to do the decorations.

Snowman made of date balls

You may use this recipe to make date balls and then cover them with coconut butter.
In order to do the frosting, I’ve first covered one half of the ball, then I’ve let the butter to harden in the fridge before covering the other half.
Then, I’ve given another layer of coconut butter.

Coconut butter must be at room temperature in order to easily spread on the balls.
For the decorations, I’ve used melted dark chocolate for the eyes and mouth using a toothpick, but you may use some professional frosting device, as it’s shown in this other recipe.
I’ve used red currant puree for the buttons.
In order to hold both balls together, you may poke a toothstick in the bottom of the small ball and the top of the big ball.

Christmas White Cake

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 13 Dec 2015 18:57:00 +0100

This beautiful cake is very easy, although it takes some time.
You will have to bake 3 basic sponge cakes and a big amount of frosting to fill between every layer and to cover the cake.
It’s possible to use different ingredients, depending on the intolerances of every family, but there are some basic ingredients: flour (rice, coconut, almond, chestnut, …), eggs and some sweetener.

gluten-free, dairy-free, full GAPS diet

Continue reading Christmas White Cake

Options for the sponge cake:

Depending on the kind of flour and sweetener you have the following options:
* Rice flour and sugar
* Almond flour and honey (for GAPS diet)
* Coconut flour and dates
But it’s also possible use chestnut flour, manioc flour, potato starch, etc., depending on the intolerances.
Concerning the sweetener, you can also use other sirups, stevia, etc.

Options for the frosting:

Here you may find some options for the frosting.

Whipped Frosting:
In this case, in order to have the same decoration as shown in the photo, that is, with peaks, you need to make whipped egg whites with icing sugar.
For this cake, I needed 6 egg whites, 100 gr. icing sugar and the juice of 1/4 lemon.
In order to make the whipped frosting, you need to use a balloon whisk or a food processor to beat the egg whites until frothy. Slowly add icing sugar while still beating, and then the lemon juice.
Cover the upside of every sponge cake with this frosting and stack them up.
Cover the upside of the cake with the whipped frosting and make peaks with a palette knife, scuffing it up slightly to get little peaks.
Repeat the same process in the sides.
It’s better if you first cover the cake with a first layer, let it harden a little bit, and then give a second layer.

Coconut:
Another option may be using coconut cream or coconut butter with a sweetener, and then sprinkle with shredded coconut. The decoration is slightly different, but it’s also very pretty, as you can see here.

Other options:
There are many other options. For example, you may use a different filling, using jam or fruit puree.

Guacamole

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 29 Nov 2015 20:55:00 +0100

Guacamole is a Mexican dip or sauce that use to garnish dishes like burritos, tacos, enchiladas, tortillas, etc. But you may use it to any kind of dish like salad, potatoes, pasta, toasts, meat, fish, or any dish you want.
The basic ingredient is avocado, but it’s possible to add a large number of different ingredients: tomato, and lemon juice are the main ones, but also you can add onion, chile, pepper, oil, garlic, persil, olives, or any ingredient you like.
It's a delicious dish, very easy to prepare and full of nutrients, thanks to the multiple virtues of avocado.

gluten-free, dairy-free, egg-free, nuts-free, sugar-free, full GAPS diet, raw, vegan

Continue reading Guacamole

Basic ingredients

3 avocados
1/2 tomato
juice of 1/3 lemon

Optional ingredients

1/2 onion, 1 chile, pepper, oil, garlic, persil, spices, olives, ….

Instructions

Cut the tomato into small pieces, and the other desired ingredients: onion, garlic, persil, etc.

Mash avocado with a fork and mix. Add lemon juice and mix with the other ingredients.

Serve with the desired dish: salad, potatoes, prawns, …

Stuffed pumpkin

gemmac@livingglutenfree.com (Gemma Calzada) — Thu, 29 Oct 2015 21:06:00 +0100

This Halloween pumpkin is simply made emptying a small pumpkin and filling it with a paste made of pumpkin, dates and chocolate, as indicated in this recipe.
The decoration has been made paying attention to avoid cuting the inner meat of the pumpkin, only the surface must be cut, so the stuffing doesn't spill. You can also paint it.
This is a funny and healthy way of enjoying halloween!

gluten-free, dairy-free, egg-free, nuts-free, sugar-free

Continue reading Stuffed pumpkin

Chestnut Flour Pie Crust

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 10 Oct 2015 19:34:00 +0100

This is another recipe that is made with chestnuts, this time to bake pies. The advantage of using chestnuts is that because its sweet taste you don’t need to add any sweetener, or very low quantity.
You can choose any fillings you like: chestnut puree, fruit puree, chocolate, carob, cream, …
You can also bake biscuits with the same recipe, you just have to give a different shape with different molds, and add a little more sweetener if you want.

gluten-free, dairy-free, egg-free, sugar-free

Continue reading Chestnut Flour Pie Crust

Option 1. Without sugar nor sirups

Ingredients

175 gr chestnut flour or mix rice and chestnut
65 gr coconut butter
1 small egg

Directions:

Heat the oven at 180’C, program for cakes.

Work with your hands the flour with butter until you get a sandy mixture. Add egg and knead again until you can get a ball that doesn’t stick in your hands. If it’s too sticky, add some flour, and if it’s too crumby add some water.

Roll out the dough on a parchment paper.

Grease moulds, cut the dough with the edge of the moulds so the dough keeps inside the mould.

Bake for about 12 minutes.

Option 2. Without eggs

Ingredients

110 gr chestnut flour or mix rice and chestnut
50 gr coconut butter
1 tablespoon of Kitul sirup

Directions:

Heat the oven at 180’C, program for cakes.

Work with your hands the flour with butter until you get a sandy mixture. Add sirup and knead again until you can get a ball that doesn’t stick in your hands. If it’s too sticky, add some flour, and if it’s too crumby add some water or sirup.

Roll out the dough on a parchment paper.

Grease moulds, cut the dough with the edge of the moulds so the dough keeps inside the mould.

Bake for about 10 minutes.

Comment: This option is the best to bake biscuits. You can even add some more sirup.

Opción 3. Without eggs nor sugar nor sirup

Ingredients

150 gr chestnut flour or mix rice and chestnut
70 gr coconut butter
20 ml water

Directions:

Heat the oven at 180’C, program for cakes.

Work with your hands the flour with butter until you get a sandy mixture. Add water and knead again until you can get a ball that doesn’t stick in your hands. If it’s too sticky, add some flour, and if it’s too crumby add some water.

Roll out the dough on a parchment paper.

Grease moulds, cut the dough with the edge of the moulds so the dough keeps inside the mould.

Bake for about 10 minutes.

Chestnut pancakes

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 04 Oct 2015 10:33:00 +0100

The season of chestnuts is coming, now you can enjoy this interesting food to make delicious desserts.
Chestnuts are sweet, so then you don’t need to add any product to sweeten. In this recipe, we explain how to make pancakes using only chestnut flour, water and one egg as ingredients. And some oil for frying.
You can add the topping you prefer: fruit puree, chocolate or carob cream, home-made ice-cream, honey, etc.

gluten-free, dairy-free, sugar-free

Continue reading Chestnut pancakes

Ingredients

130 gr. chestnut flour or mix chestnut-rice
200 ml de l’eau
1 egg
oil (better coconut oil)

Instructions:

Heat the pan with coconut oil at medium temperature.

Mix flour with half of the water until it’s well absorbed.

Add egg and mix again.

Repeat again pouring water until it’s all mixed.

When oil is hot, pour some tablespoons of the batter in the pan, and spread with the spoon to give the round shape of the pancake and the thickness that you want.

Cook until it’s lightly brown and it doesn’t stick in the pan.

Cook to the other side until it’s lightly brown at this side.

Serve with your favourite topping!

Pumpkin and Date Cake

gemmac@livingglutenfree.com (Gemma Calzada) — Thu, 17 Sep 2015 20:08:00 +0100

This cake has a moist creamy texture like a pudding and it contains only pumpkin and dates as basic ingredients. It is possible to do lots of different recipes: with nuts, with different fruits, coconut, chocolate, carob, vanilla, cinnamon, etc.

gluten-free, dairy-free, eggs-free, nuts-free, sugar-free, full GAPS diet

Continue reading Pumpkin and Date Cake

Ingredients

Basic ingredients:

500 gr. pumpkin, better potimarron (without seeds and peeled)
150-175 gr. dattes (pitted)

Optional ingredients:

Depending on your intolerances, you can choose from the following options:
* Choose the desired taste with cocoa, carob, coconut, vanilla, cinnamon, ginger, etc.
* In order to make it more creamy, add a little bit coconut butter or cream (take only the grease of natural coconut milk), 2 tbsp approximately.
* Add some banana or any other fruit pure, in order to get a soft cake, for example, 1 or 2 bananas.
* If you add 1 or 2 eggs to the butter and then you bake in the oven, you will get a more spongy cake.
* You can add almond powder or some chunks of nuts to get a crunchy texture, like a brownie.
* You can use agar-agar, gelatine or some eggs, together with 100 ml of vegetable milk, to get a flan like texture.

Crust of the cake

Optionally, you can also make a base for the cake. There are lots of different options of crusts for cakes, depending on your intolerances. Here there are some examples:
* Almond, with eggs, crunchy crust
* Almond, eggs-free, crunchy crust
* Sponge cake
* Toast, for example, “Pain des fleurs” of quinoa, buckwheat, chestnut, coconut, cocoa, etc.
* Raw almond
* Pancakes

Instructions:

Cut pumpkin (potimarron), take the seeds out and cook in the oven about 20-25 minutes (depending on the size and type of pumpkin) at 180ºC or 30-35 minutes at 160ºC. When it’s cooked, let if cool down. Peel it and blend it.

Blend pitted (without pits) dates. Use a powerful blender, because dates are very sticky and some tools can’t blend them. I’ve already burn one! I prefer Deglet Nour dates, but if you prefer some other sweeter dates then you can decrease the amount.

Mix pumpkin pure, dates pure and the optional ingredients.

Stir the batter in the chosen mould: flan, individual cakes, big rectangular cake, or over the crust.

Demould and decorate.

Comment: If batter is too liquid, it's probably because pumpkin has been cooked for too much time. Pumpkin must be baked "al dente".

Examples: 500 gr. potimarron, 150 gr. Deglet Nour, 1 tbsp coconut butter, 1 tbsp cocoa powder
Decorations: coconut butter and walnuts (left); chocolate cream (right)

Fruit and vegetable salads

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 09 Aug 2015 09:10:00 +0100

Salads are the best meal in summer: nourishing, fresh, easy and quick to prepare. There are infinite possibilities, here you will find some beautiful ideas of decorations that you can do with fruit and vegetables so these food become more appetizing and funny. The children of certain age will be able to do some of these shapes by themselves using some special tools, always supervised by an adult, and the youngest ones will be able to do the easier parts of the salad, and everybody will be enchanted with the pretty presentation.

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Continue reading Fruit and vegetable salads

Using the spiralizer, you can do very easily perfect spaghettis made of zucchini, carrot, cucumber, etc.

This is another way to do spaghettis with a simple tool, although a little bit more dangerous for children:

To create special shapes, flowers and baskets with fruits and vegetables, you can use tools such as the ones on “Decofruit”. In their website you will find a lot of different pretty shapes.

And this is the traditional tool to make melon balls:

A funny and easy way to make salads is simply serving different ready prepared ingredients and let everybody to choose them and create their own salad.

All creations have been made by Núria Duran, 12 years old.

On Internet you will find spectacular creations, such as these flowers made with fruits or these appetizing salads or fruit salads or these delicious fruit desserts.

Ice Cream and Cream sweetened with dates

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 05 Jul 2015 09:36:00 +0100

This is a recipe for making dairy free ice creams using only dates to sweeten.
With this recipe you can make ice cream of different flavours: chocolate, strawberry, vanilla ... Simply we must choose the corresponding ingredient.
It is also possible to make creams, for example, creamy chocolate like Nutella.

gluten-free, dairy-free, sugar-free, egss-free, nuts-free, full GAPS diet, raw

Continue reading Ice Cream and Cream sweetened with dates

Chocolate ice cream. 1st option

(Warning: chocolate is not allowed for the GAPS diet)

Ingredients:

500 gr of date paste (250g of dates pitted and 250 ml of water)
25g cocoa butter or coconut butter
30g cocoa powder

Instructions:

Prepare dates puree as shown in this recipe.
Gently melt butter.
Mix the puree with the butter and cocoa powder.

Cream: the result of this mixture is a delicious chocolate cream spread for pancakes, bread, etc.

Ice cream : Pour into ice cream maker and mix until a ice cream texture is obtained (usually about 30 minutes)

Serve immediately or keep in the freezer or fridge. If you keep it in the fridge, it must be put back into the ice cream maker before serving. If you keep it in the freezer, leave a few minutes to ambient temperature before serving.

Chocolate ice cream. 2nd option

(Warning: chocolate is not allowed for the GAPS diet)

Ingredients:

400 gr coconut milk (with cream)
20 pitted dates
3 tbsp cocoa powder

Instructions:

Blend all the ingredients in a blender.
Pour into ice cream maker and mix until a ice cream texture is obtained (usually about 30 minutes)
Serve immediately or keep in the freezer or fridge. If you keep it in the fridge, it must be put back into the ice cream maker before serving. If you keep it in the freezer, leave a few minutes to ambient temperature before serving.

Comments:
I've used Deglet Nour dates, maybe with other kind of dates you will need a smaller amount.

Raspberries ice cream

Ingredients:

150 gr date paste
400 gr raspberry puree
20 gr coconut butter

Instructions:

Prepare dates puree as shown in this recipe.
Gently melt butter.
Mix the puree with the butter and raspberry puree.
Pour into ice cream maker and mix until a ice cream texture is obtained (usually about 30 minutes)
Serve immediately or keep in the freezer or fridge. If you keep it in the fridge, it must be put back into the ice cream maker before serving. If you keep it in the freezer, leave a few minutes to ambient temperature before serving.

Date paste

gemmac@livingglutenfree.com (Gemma Calzada) — Fri, 03 Jul 2015 10:03:00 +0100

Dates are a fantastic alternative to sweeten in a healthy way. Date paste is delicious as is, and it has a creamy texture that it’s perfect to make creams, ice-creams, truffles, cakes, etc. But it’s not the best option for making crunchy deserts, such as cookies or tarts.
From date paste you can also make date syrup by simply adding water.

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Continue reading Date paste

Ingredients:

250 gr pitted dates (without pits)
250 ml water

Instructions:

Remove pits from dates if you bought them with pits.
Dispose dates in a recipient and soak them for about 2 hours.
Put dates and water in the food processor and blend until you get a smooth paste.
Keep in the fridge.

Comments:

* The food processor must be powerful enough in order to perfectly blend dates. The blender I used is Vitamix, but you can use any kind of powerful blender.
* The type of dates I’ve used for this recipe is Deglet Nour. If you use other kind of dates, such as Medjool or Mozafati, you may need less water, because these other kind of dates are more creamy and sweeter, so the amount of date paste to add to make your deserts will be lower with these dates.

Raw Pies and Pizza

gemmac@livingglutenfree.com (Gemma Calzada) — Thu, 14 May 2015 17:43:00 +0100

In order to make the crust for pies I’ve used nuts as basic ingredient, simply by grinding them until get a batter like a marzipan. With this paste, you can make different shapes, like a pizza, a pie or small pies.
These pies are not crunchy, because the paste is soft if it’s not baked, but it’s better to avoid baking if you want to stay in a raw food diet. But it tastes great. And then, children will enjoy making their own recipes adding the ingredients they prefer as toppings and fillings.

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Continue reading Raw Pies and Pizza

Sweet pies

Ingredients (for 1small pie)

50 gr raw cachew nuts
whole fruits or fruit purée: strawberries, blueberries, raspberries, apricot, apple, etc.
carob or chocolate sauce: 5 gr. cocoa or carob powder (it’s not allowed in GAPS diet), 15 gr. coconut butter, optionally honey.
spices: vanilla, cinnamon, ginger (optional)

Instructions

Grind cashew nut together with desired spices to get a paste like marzipan. With this paste you can make the shape you want.
Cashew paste is a little bit more “sables” than almond paste, but it’s sweeter.
Knead with a rolling pin and put in a mold for pie.
Add fruit you want, whole or puréed, or the carob or chocolate sauce.
n order to unmold, you can use some forks, or you can put a bakery paper or plastic film underneath the pie crust.

Example: 50 gr. cashews, strawberries, blueberries, carob sauce. Made by Núria Duran, 12 years old.

Comment: if you are on a GAPS diet you need to prepare the nuts before.

Salted pies

Ingredients

150 gr almonds
tomato sauce
pinch of salt
optional: dried tomato, olives, almond flour, onion, eggplant, pepper, pineapple, etc.
herbs and spices: turmeric, origan, persil, basil, etc.

Instructions

Grind almonds together with desired spices to get a paste like marzipan. With this paste you can make the shape you want.
Knead with a rolling pin and put in a mold for pizza.
Add the ingredients you want: tomato sauce (better homemade), olives, etc. Instead of cheese, we use almond flour.
To make homemade tomato sauce it’s better to peel them. To do it, you can soak them in boiling water for some minutes, until the skin get wrinkle. Then, pour cold water and peel them. It’s better if you take the seeds and the juice out. Then, blend the tomato flesh with a pinch of salt.
Comment: if you are on a GAPS diet you need to prepare the nuts before.

Example: 150 gr almonds, tomato sauce, salt, dry tomato, olives, almond flour, origan. Made by Núria Duran, 12 years old.

Raw vegetable crepes

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 03 May 2015 16:28:00 +0100

This is a recipe to make raw vegetable crepes or pancakes without eggs. I have used a dehydrator machine to dry the batter. I have used some dates to make the batter stick together. The taste is lightly salted and sweet at the same time, it’s very tasty. You can make a lot of different recipes using different ingredients. The children will enjoy making their own crepes and parents will be very happy to see them eating vegetables!

gluten free, dairy free, egg free, sugar free, full GAPS diet, raw, vegan

Continue reading Raw vegetable crepes

Ingredients:

4 dates pitted (without pits, better deglet nour)
200 gr raw vegetables (carrot, squash, zucchini, etc.)
others depending on desired taste: dry tomato, olives, pepper, eggplant, onion, sunflower seeds, pumpkin seeds, nuts, avocado, etc.
herbs and spices: oregano, basil, cumin, turmeric, ginger, etc.
salt

Instructions

Grind dates until you get a smooth mass.
Grate vegetables and grind the other ingredients in small bits.
Mix all together.
Make a ball with your hands and spread the batter on a bakery sheet using your hands or a roller pin. You can put a bakery sheet over the batter in order to avoid sticking it to the roller pin.
Dry in the dehydrator machine or inside the oven about 60ºC during at least 2 hours, until you get a soft crepe.
Add the ingredients you want on the crepe and roll it, or eat it just like this.

Example 1: 200 gr zucchini, 5 dates deglet nour, 3 dry tomatoes, 20 gr pine nuts, 10 gr. sunflower seeds, pinch of salt

Example 2: 200 gr carrots, 5 dates deglet nour, 1/2 avocado, pinch of salt, oregano

Frosting and icing

gemmac@livingglutenfree.com (Gemma Calzada) — Thu, 12 Feb 2015 17:03:00 +0100

The traditional frosting is made of just icing sugar and water, and the topping for cupcakes use to be made of butter, cream cheese and icing sugar. In order to avoid so much concentrated sugar, other much more healthier options are presented here.

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Continue reading Frosting and icing

To make a buttercream frosting you need, at least, one ingredient for the creamy texture and another one for sweetness. Then, you can add another ingredient for flavour. Food for creamy texture can be avocados, butter or ghee, dates, coconut cream, nut (almonds, cashews, etc.) cream, sour cream, coconut butter, etc. Sweetness can be achieved with honey or dates. And the different flavours can be given by cocoa powder, carob powder, vanilla, lemon, strawberries, pineapple and any kind of fruit.

To make a plain icing, it’s very much easier. Just butter or plain chocolate is enough.

Also, it’s very important to have a good tool to do nice toppings. Any pastry bag can work. For example, I like this one:

Following there are some options:

Example 1: Avocado with chocolate

1 avocado
2 dates
optional: 1 tablespoon cocoa or carob powder (Not allowed in GAPS diet)

Instructions:
Blend avocado in a food processor until smooth. Add 2 mazafati dates (peeled and pitted) and cocoa powder. Mix until well combined.

Photo: avocado, dates and carob powder

Example 2: Coconut cream with honey

120 gr coconut cream
2 tablespoon honey
optional: raspberries, strawberries, lemon, cocoa powder (Not allowed in GAPS diet), etc.

Instructions:
Keep your coconut milk can in a cold place for a couple of days in order to harden coconut cream. Open then can of coconut milk and transfer thick coconut cream from the top to a separate bowl. Using an electric mixer, beat coconut cream until light and fluffy. Add honey and mix again.

Photo: coconut cream, honey

Photo: coconut cream, honey and 3 raspberries

Example 3: Avocado and coconut cream with chocolate

1 avocado
2 dates
60gr coconut cream
optional: 1 tablespoon cocoa or carob powder (Not allowed in GAPS diet)

Instructions:
Blend avocado in a food processor until smooth. Add 2 mazafati dates (peeled and pitted) and cocoa powder. Mix until well combined.
Keep your coconut milk can in a cold place for a couple of days in order to harden coconut cream. Open then can of coconut milk and transfer thick coconut cream from the top to a separate bowl. Using an electric mixer, beat coconut cream until light and fluffy.
Mix all together.

Photo: avocado, dates, coconut cream and carob powder

Example 4: Coconut cream, pineapple

120 gr coconut cream
3 slices of dry pineapple
optional: 1 banana

Instructions:
Grind well dry pineapple in a food processor.
Keep your coconut milk can in a cold place for a couple of days in order to harden coconut cream. Open then can of coconut milk and transfer thick coconut cream from the top to a separate bowl. Using an electric mixer, beat coconut cream until light and fluffy.
Mix all together.

Comment: When pushing the syringe tool for frosting, it can easily be blocked because of the small bits of ananas. Then you must take this bits away by demounting the tool and then continue the frosting process again.

Photo: coconut cream and pineapple

Example 5: Avocado and lemon

1 avocado
juice of 1 lemon
optional: lemon zest, honey

Instructions:
Blend avocado in a food processor until smooth. Add lemon juice and lemon zest. Mix until well combined.

Photo: avocado and lemon juice

Example 6: Cream with honey

150 gr cream: sour cream, nuts cream , coconut butter, coconut cream, ghee, cocoa butter…
1 teaspoon of liquid honey

Optional : cocoa or carob powder

Instructions:
Mix ingredients in a food processor or just with a spoon.

Photo: ghee with honey

Photo: cocoa butter for the surface and decorations made of ghee, honey and carob powder

Photo: cashew cream, honey and framboises

Example 7: Dates with butter

40 pitted mazafati dates (without pits)
80 gr cacao (Not allowed in GAPS diet) or coconut butter
Optional: cacao or carob powder (about 60 gr), framboises, etc. (Not allowed in GAPS diet)

Instructions:
Soak dates overnight.
Melt butter.
Blend a little bit dates with a food processor. Add melted butter and blend again to get a puree.
Mix all together.

Example 8: Just butter

30 gr cocoa butter (Not allowed in GAPS diet), coconut butter, ghee...

Instructions:
Melt cocoa butter and spread on the cake.

Photo: cocoa butter

Photo: coconut butter

Example 9: Just Chocolate

150 gr. chocolate (click here for chocolate recipe) (Not allowed in GAPS diet)

Instructions:
Melt chocolate and spread on the cake.
Let it cool down and keep in the fridge.

Photo: Chocolate

Rice and sushi without rice

gemmac@livingglutenfree.com (Gemma Calzada) — Thu, 05 Feb 2015 21:20:00 +0100

For everybody on GAPS diet or any other kind of diet where rice is not allowed, this is an idea to make a dish that is visually very similar to rice. You can even make sushi with it.

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Continue reading Rice and sushi without rice

Ingredients:

1 big or about 400 gr. of cauliflower
salt, spices, herbs, sauce, etc.

For sushi:

Nori seaweed
about 30 gr of avocado or cashew cream

Instructions:

Steam cauliflower for about 8 minutes, it must be “al dente”. If you eat raw, then don’t cook it.
Grind up cauliflower in a food processor until you get the texture of a rice. Add salt, spices, etc. Keep aside or serve with tomato sauce, oil, or any sauce you want, vegetables or any other ingredient.

For Sushi:

If you prefer avocado, then blend it until you get a cream. If you prefer cashews, then dilute it in water until you get a cream that is easily spread and mixed with the cauliflower.
Mix the avocado or cashew cream with cauliflower. The cauliflower rice must keep a little bit sticky, like sushi rice. Add more cream if it's not sticky enough.
Add all ingredients you want for sushi: vegetables, fish, mango, etc.
Spread mix on the seaweed. Proceed as usual to make sushi.

Gelatin desserts

gemmac@livingglutenfree.com (Gemma Calzada) — Wed, 14 Jan 2015 17:17:00 +0100

The procedure to make gelatin desserts and gelatin sweets is basically the same, it only change the mould where it’s fit.
Children will enjoy this sweets and gelatins when there’s a special celebration or birthday parties, and avoid frustration for feeling different of the rest of children.

gluten-free, dairy-free, nuts-free, eggs-free, white sugar free, full GAPS diet

Continue reading Gelatin desserts

Ingredients:

200 gr. gelatine
40 gr. honey
40 gr. fruit juice: lemon, orange, apple, strawberry, etc.

Instructions

To get the gelatine from beef stock, you must proceed in the same way that rendering fat (click here for the recipe), but don’t add salt. The gelatine will remain in the inferior part of the stock when it’s cold.
Warm all the ingredients in a saucepan over a low heat.
Let it cool down to room temperature.
Pour into moulds destined for sweets or gelatin.
Keep in the fridge for 24 hours minimum.

Comments:
Sweets are quite difficult to unmould. You can froze them to make it easier.

Dates Sweets

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 07 Dec 2014 17:51:00 +0100

Dates can be the main ingredient to make so many different sweets: truffles, chocolate or carob cream, marzipan, turron (spanish traditional Christmas sweet), etc.
Dates are a very much healthier option to sweeten than sugar. Date puree tastes delicious as is, and you can mix it with carob or cacao powder, coconut, potato, sweet potato, cacao or coconut butter, nuts powder, banana, orange juice, etc., depending on your intolerances, in order to obtain different recipes.

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Continue reading Dates Sweets

Option 1: With potato or sweet potato and carob or cacao

Mixing potato or sweet potato and carob or cacao with dates you get a smooth and creamy paste that you can use to do truffles, turron and other sweets. It tastes quite different of real truffles, but it’s also very good and very much healthier!

gluten-free, diary-free, eggs-free, nuts-free, sugar-free.
Attention: not suitable for GAPS diet

Ingredients:

300 gr potato or sweet potato
400 gr pitted dates (without pits)
70 gr cacao and/or carob powder
For frosting: carob powder, shredded coconut, coconut butter

Instructions:

Cook potatoes and blend them.
Blend dates with the potatoes to get a puree.
Add carob or cacao powder and mix all together.
The mixture must stick together but it mustn’t stick on your fingers.
Make small balls and cover with the selected frosting.
Keep in the fridge during 2 days or 1 week in the freezer.

Comments:

* Rather better don't soak dates for this recipe, because the batter may be too sticky to make the little balls.
* Be careful with dates if you have a gut dysbiosis with candida or other yeasts.
* My favorite kind of dates for this recipe is deglet noor dates. Pay attention to mix potatoes with dates before blending, because sometimes the food processor hasn't enough power to blend the deglet noor dates alone, and the engine may be damaged!

Option 2: With carob or chocolate and coconut or cacao butter

This mixture you get a cream to be spread, stuffed, do a fondue, etc.
When it gets a little bit colder, the cream becomes harder, then you can do turron (Spanish traditional Christmas desert).

gluten-free, diary-free, eggs-free, nuts-free, sugar-free, eggs-free, raw, vegan.
Attention: not suitable for GAPS diet

Ingredients:

40 pitted dates (without pits)
60 gr cacao or/and carob powder
100 gr cacao or coconut butter
optional: 40 gr liquid honey (if you like very sweet), orange juice, banana purée

Instructions:

Melt butter.
Soak dates overnight. Blend a little bit dates.
Add butter, carob or cacao powder and blend again all together to get a puree.
Turron: Place the mixture in a rectangular mold for turron or cake. Let it cool.

Comments:

* Coconut and cacao butter become hard in winter if it’s a little bit cold inside. If you want a cream, you should warm it in a water bath before serving.
* Rather better to peel dates, because skin is quite indigestible for some persons.
* Be careful with dates if you have a gut dysbiosis with candida or other yeasts.
* My favorite kind of dates for this recipe is mazafati dates for the cream, and deglet noor for the turron. If you use other kind of drier dates such as deglet noor be careful, because sometimes the food processor hasn't enough power to blend the deglet noor dates alone, and the engine may be damaged!

Option 3: With shredded coconut and coconut butter

The resulting mixture looks like a marzipan paste with which you can do some truffles, small squares, marzipan shapes, turron, etc.

gluten-free, diary-free, eggs-free, nuts-free, sugar-free, full GAPS diet, raw, vegan

Ingredients:

250 gr pitted dates (without pits)
60 gr cacao or coconut butter
80 gr shredded coconut

Instructions:

Melt butter.
Soak dates overnight. Blend a little bit dates.
Add shredded coconut and butter and mix all together to get a puree.

Comments:

* Rather better to peel dates, because skin is quite indigestible for some persons.
* Be careful with dates if you have a gut dysbiosis with candida or other yeasts.
* My favorite kind of dates for this recipe is mazafati dates. If you use other kind of drier dates such as deglet noor be careful, because sometimes the food processor hasn't enough power to blend the deglet noor dates alone, and the engine may be damaged!

Option 4: With nuts

In this brownie you can find the recipe for this mixture.

Vegetable and fruit chips

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 23 Nov 2014 18:42:00 +0100

The chips made of vegetables and fruits are a good alternative for snack or to replace potato chips. You can use beetroot, carrot, sweet potato, squash, apple, orange, etc.
In the past it was a way to preserve fruits and vegetables during the winter, and it was dried in the sun.
Apple chips with cinnamon are a traditional food during Christmas time in some countries.
Home-made chips have the advantage versus the ones in the shop that they can be made without oil, so they are healthier. But with oil they will be cruchier. And commercial fruit chips use to contain antioxydants (sulfur dioxide) and/or sugars.

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Continue reading Vegetable and fruit chips

Apples

Ingredients

2 apples
cinnamon powder
1 lemon

Instructions

Using a sharp knife or mandolin, slice apples thinly.
Soak apples into lemon juice.
Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.

Bake at 100ºC for approximately 1 1/2 hour, then flip. Continue baking for 1-2 hours, until the apple slices are no longer moist.
If they're done, they should be golden brown and crisp. If they're not, give them 15 more minutes and check again, continuing to do so until they're done. Keep in mind that they will harden up a bit once you take them out of the oven.
Cool and store in airtight container.
A dehydrator can be used instead of the oven, but then it takes more time.

Vegetables

Follow the same instructions to do vegetable chips, such as carrot, beets and sweet potato, but don’t add lemon juice. You can add olive oil, salt and herbs if you want.

To prepare kale chips, just separate leaves from stalk and once they are clean place them in the oven or deshydrator for just 1 1/2 hour. Optionally, you can add some spices (I like cumin), salt and a little bit oil to stick all together.
Kale chips are really delicious although it seems incredible, it's the most similar to potato chips, and very much more healthy!

Sweet potato cake

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 01 Nov 2014 18:25:00 +0100

This is a cake for fall season that doesn’t use any kind of flour but sweet potato, winter squash or summer squash. So it’s suitable for people who avoids all kind of grains and nuts.
The result is delicious, very juicy and slightly sweet spicy.

gluten-free, dairy-free, nuts-free

Continue reading Sweet potato cake

Ingredients

1,2 kg sweet potatoes
75 gr ghee or coconut butter
1 teaspoon of vanilla powder
1 teaspoon of cinnamon powder
180 gr coconut sugar or brown sugar
3 eggs

Instructions

Boil sweet potatoes for 15 minutes.
Heat the oven to 140ºC
Grease a mould of 22 cm.
Mix sweet potatoes with butter, sugar and spices until smooth.
Add eggs one at a time and mix again.
Pour the mixture in the mould and bake for 20 minutes.
Descend the temperature to 125ºC and bake 40 minutes.
Let the cake to cold down and unmould.
Keep in the fridge.

Original recipe: http://www.750g.com/gateau-de-patates-douces-et-vanille-r67574.htm#TtlXTVdPluQq4AEd.99

Other options

This another option is very interesting in order to make tasty cakes to the persons that have intolerances to eggs and all sweeteners but dried fruit.

Ingredients

320 gr sweet potatoes or carrots or winter squash
100 gr dates puree
30 gr coconut butter
optional: vanilla or cinnamon powder, shredded coconut, carob powder, etc.

Instructions

Preheat the oven to 180ºC.
Grind well sweet potato or carrots or squash.
Mix sweet potatoes with butter, dates puree and rest of optional ingredients until smooth.
Pour the mixture in the mould and bake for 15 minutes.
Let the cake to cold down and unmould.
It may be eaten warm or cold.
Keep in the fridge.

Pineapple Chewy Candy

gemmac@livingglutenfree.com (Gemma Calzada) — Tue, 30 Sep 2014 08:38:00 +0100

Some days ago I tasted dried pineapple for the first time, and with surprise I had a childhood memory of eating a pineapple chewy candy, my favourite one! Then I got the idea of doing a pineapple chewy candy with only dried pineapple. It’s very easy, quick and healthy!
Halloween is approaching, give a healthy candy to your kids!

gluten-free, dairy-free, nuts-free, eggs-free, sugar-free, raw, GAPS

Continue reading Pineapple Chewy Candy

Ingredients

dried pineapple

Instructions

Grind dried ananas with a powerful kitchen chopper.

Put into the moulds for candies and press.

Unmould them and it’s done!

Sorbet

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 10 Aug 2014 10:08:00 +0100

In the hot of the summer, ice creams and sorbets are very much appreciated! This recipe of sorbet only needs water, fruit juice and honey. Furthermore, depending on the type of fruit, only fruit juice is necessary, such as melon or water-melon. It can be made from any kind of fruit, excepting those that are not too juicy, such as banana or avocado.

gluten-free, dairy-free, egg-free, white sugar-free, nuts-free, Full GAPS diet

Continue reading Sorbet

Lemon sorbet

Ingredients

240 ml water
juice of 1 lemon (about 40 ml)
30 gr. liquid honey (more or less, depending sweetness you like)

Instructions

Stir together warm water with honey and lemon juice.
Put it in the fridge to cool a little bit.
Sorbet:
Pour into an ice cream maker during 10 or 15 minutes, until it’s frozen.
You may eat it at this moment. The rest must be kept in the freezer, but it won’t have the sorbet texture anymore.
Water ice:
Pour into water ice moulds and let it frozen.

Watermelon or melon sorbet

Ingredients

500 gr fruit

Instructions

Prepare juice. You can do it with a juicer, or with a food processor and then strain it in order to remove the seeds. If there aren’t seeds, don’t need to strain.
Proceed as explained in the lemon recipe to make a sorbet or a water ice.

Strawberry ice cream

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 15 Jun 2014 17:05:00 +0100

There are many different ways to make GAPS friendly ice cream. I’ve chosen these 3 ones that differ on the base ingredient: fermented sour cream, coconut milk or banana. So you can choose the better for you depending on your food intolerances.
And if you want to make other kind of ice cream, such as chocolate (attention, it’s not allowed in GAPS), lemon, vanilla, etc., just replace strawberries for the ingredient you like: cacao, lemon juice, vanilla extract, etc., and increase or decrease the amount of honey.
Have a nice summer!

gluten-free, Full GAPS diet, egg-free, nuts-free, white sugar free

Continue reading Strawberry ice cream

Ice cream with sour cream

Ingredients:
350 gr strawberries
480 gr fermented sour cream (recipe here)
90 gr honey (lavanda)
1 pinch of vanilla
optional: 3 eggs

Instructions:

Clean strawberries and prepare them.
Add cream, honey, vanilla and, if you can tolerate it, eggs.
Blend all together.
Pour in an ice cream maker and let it mix until it gets the ice cream texture (about 30 minutes).
Serve immediately or keep in the freezer.
Source: http://nourishedandnurtured.blogspot.ch/2012/02/strawberry-ice-cream-gaps-legal-primal.html

Ice cream with coconut milk

Ingredients:
350 gr strawberries
400 ml full fat coconut milk
50 gr honey (acacias)
1 pinch vanilla

Instructions:

Clean strawberries and prepare them.
Add coconut milk, honey and vanilla.
Blend all together.
Pour in an ice cream maker and let it mix until it gets the ice cream texture (about 30 minutes).
Serve immediately or keep in the freezer.
Source: http://www.delightedmomma.com/2012/08/dairy-free-strawberry-lime-ice-cream.html

Ice cream with banana

Ingredients

1 banana
1 handful of strawberries
1 pinch of vanilla
optional: 2 tbsp coconut milk

Instructions:

Peel bananas, chop into chunks and freeze overnight.
Remove from freezer and leave at room temperature for 10 minutes.
Place bananas and strawberries into blender for smoothies and process until smooth. Serve immediately or keep in the freezer.
Source: http://theprimalhome.blogspot.ch/2011/07/strawberry-ice-cream-non-dairy-sugar.html

Spring flowers biscuits

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 11 May 2014 18:59:00 +0100

These beautiful biscuits with flower shapes are very suitable for spring season. They are egg-free, with banana replacing the egg. The banana and vanilla give a delicious flavour.
Also, the biscuits can be decorated with different colours using different fruits: strawberry, melon, avocado, etc.

gluten-free, dairy-free, egg-free, white sugar free, nuts-free

Continue reading Spring flowers biscuits

Ingredients:

220 gr. rice flour
100 gr ghee or coconut butter
5 tbsp kitul syrup or 95 gr honey
1 banane
1 pinch of vanilla

Instructions:

Preheat oven to 180ºC.

Weigh flour and add vanilla.

Add butter and mix well using your fingers.

Add honey and mix again with a spoon.

Blend a banana and add it to the mixture. Mix again.

Make a big ball with all the mixture, put on a oven paper and spread till very thin.

Make the flower shapes with flower cookie cutters.

Bake for 8 minutes in one side and then 8 minutes more in the other side.

Leave them to cool and then add some fruit pure for decoration.

Keep in the fridge if there's some fruit pure.

Comment:
Using honey make biscuits to be quite hard, using kitul gives very much better result.

Raw Brownie

gemmac@livingglutenfree.com (Gemma Calzada) — Fri, 14 Mar 2014 20:34:00 +0100

This brownie tastes very good and it’s healthy. There isn’t any sugar, there’s just dates as sweetener, and instead of cacao powder you can use carob powder or a mixture of both of them. And even more, the fans of raw will enjoy it.

It’s not GAPS diet compatible, but for people that has been on full GAPS diet for quite a long time and already feels good, can also have it from time to time.

gluten-free, dairy-free, egg-free, sugar-free, raw, cake

Continue reading Raw Brownie

Ingredients:

200 gr walnuts
120 gr almonds
400 gr pitted dattes (without pits)
70 gr cacao powder or cacao-carob powder
1 pinch of salt

Instructions:

Blend nuts and almonds until you get a nut flour.
Soak dates overnight. Blend dates to get a puree. Mix with nuts.
Add cacao and/or carob and salt. Mix all together.
The mixture must stick together but it mustn’t stick on your fingers.
Place the mixture in a rectangular mold and leave in the fridge for some hours.
Keep in the fridge.

Comments:

1.- If you used a date purée or you didn't soaked the dates, then the mixture is too dry. You can add 2 tablespoons of melted coconut butter and mix again.

2.- Brownies use to be square shaped, but you can do muffins, cakes or any kind of shapes. You can also add a frosting on it, like fermented cream or some nut cream.

Sweet coconut bakery

gemmac@livingglutenfree.com (Gemma Calzada) — Wed, 19 Feb 2014 18:04:00 +0100

Coconut flour is a good replacement for grain flour and almond flour. Here you can find some recipes to bake biscuits and cakes with coconut flour.
Coconut has a lot of healthy properties: good fats (lauric acid) that help loosing weight, rich mineral content (iron), antioxidants, help bowel movements regularity, isotonic, and help fighting agains candida and other yeasts when there’s an infection.

gluten-free, dairy-free, white sugar free, nuts-free, eggs-free (optional), Full GAPS diet

Continue reading Sweet coconut bakery

Biscuits

Ingredients:

50 gr. coconut flour
50 gr. shredded coconut
60 gr. liquid honey (Acacia)
30 gr. coconut butter
1 egg (optional)

Instructions:

Preheat oven to 150ºC with a program for biscuits (oven blower on).

Mix flour and coconut.

Melt coconut butter, add honey and stir well.

Pour liquid in coconut and stir altogether with a spoon or with hands.

Make small balls and place them on a baking paper. Then press them to make the round shape of cookies. Cover them with desiccated coconut.

Bake at 150ºC during 8 minutes.

Cocadas

Ingredients

80 gr. shredded coconut
60 gr. liquid honey (Acacia)
1 egg white

Instructions:

Preheat oven to 160ºC with a program for cakes.

Mix shredded coconut with honey.

Beat the white of the egg until it’s stiff.

Mix egg white to the shredded coconut and honey softly.

Make cocadas shape on a baking paper.

Bake at 160ºC during 15 minutes.

Cake

Ingredients:

6 eggs
150 gr. coconut flour
200 gr. pitted dates
500 ml. coconut milk

Instructions:

Preheat oven to 160ºC with a program for cakes.

Separate the white and the yolk of egg.

Chop dates and mix them with coconut flour, egg yolks and coconut milk.

Beat the white of the egg until it’s stiff. Pour it on the rest of ingredients and mix softly.

Grease a large mould and pour batter in.

Bake in the oven during 40 minutes.

Biscuits with dates

Ingredients:

100 gr. shredded coconut
50 gr. dates puree
10 gr. coconut butter

Instructions:

To make raw biscuits, just mix all ingredients and make biscuits with the shape mold of your choose.

To bake biscuits, preheat oven to 150ºC with a program for biscuits (oven blower on) and bake for 8 minutes.

Biscuits without sweeteners

Ingredients:

100 gr. shredded coconut
50 gr. coconut butter
40 gr. carob powder

Instructions:

To make raw biscuits, just mix all ingredients and make biscuits with the shape mold of your choose. If coconut butter is too hard, you can use a food processor to soften it and mix it altogether.

To bake biscuits, preheat oven to 150ºC with a program for biscuits (oven blower on) and bake for 8 minutes.

Vegetable spaghetti

gemmac@livingglutenfree.com (Gemma Calzada) — Sat, 25 Jan 2014 19:45:00 +0100

This vegetal spaghetti is a funny alternative to classic pasta for a GAPS diet. Also, it can be an attractive way to get kids to eat vegetables.

gluten-free, dairy-free, eggs-free, sugar-free, nuts-free, Full GAPS diet

Continue reading Vegetable spaghetti

Ingredients:

2 carrots
1 courgettes

Instructions:

Use a julienne peeler to cut carrots and courgettes into fine strips.

Steam them for 3 minutes or boil them into water for 1 minute.

Catalan cream and crème brûlée

gemmac@livingglutenfree.com (Gemma Calzada) — Sun, 19 Jan 2014 19:53:00 +0100

This is a cream without burned sugar on it, because it’s made without sugar.
I had already published a recipe for flan that could be used to make crème brûlée, but this one is easier and faster to make. I hope you will like it!

gluten-free, dairy-free, nut-free, Full GAPS diet

Continue reading Catalan cream and crème brûlée

Ingredients (for 1 cream):

5 eggs
110 ml. water
40 ml. liquid honey
a little bit of lemon juice
a pinch of cinnamon or vanilla

Instructions:

Dilute honey with water and lemon juice.

Separate egg whites and yolks.

Pour yolks into a saucepan.

Add vanilla and cinnamon.

Mix altogether and heat at low temperature. Stir without stop. When it begins to boil it’s going to thicken. Stir during about 5 minutes, until you get the desired thickness. You will recognise that it’s done when the cream keeps in their place when it’s separated with a spoon.

Pour into a container for cream. Keep in the fridge.

Kings cake

gemmac@livingglutenfree.com (Gemma Calzada) — Tue, 07 Jan 2014 09:34:00 +0100

This is a recipe to make a king cake support the GAPS diet.

Is as easy as making two sponge cakes with a large round mold for baking donut and put between them a layer of cream. Finally, a layer of chocolate is set on and decorated with candied fruits. These fruit will be only for decoration purpose, because they are made with sugar, which is not allowed on the GAPS diet.

For a large size cake, you must double the amount of the ingredients that are indicated in the sponge cake recipe for every cake (so finally you will need 4 times the amount of the single recipe).

Attention, chocolate is only allowed in GAPS diet if enough time has been spent in the full GAPS diet.

gluten-free, dairy-free, Full GAPS diet

Continue reading Kings cake

Chocolate

gemmac@livingglutenfree.com (Gemma Calzada) — Tue, 10 Dec 2013 09:37:00 +0100

In Christmas time the children like eating chocolate. Here you will find a GAPS compatible chocolate recipe. But attention, chocolate is not allowed during the first years of the GAPS diet, only when GAPS diet has been followed during some years. It could be interesting also for people that avoid eating sugar.

gluten-free, dairy-free, full GAPS diet, eggs-free, nuts-free

Continue reading Chocolate

Ingredients:

50 gr cocoa butter or coconut butter (deodorized)
60 gr liquid honey
25 gr cocoa powder

optional:

vanilla
dried fruits
pieces of candied fruits (orange, lemon...)

Instructions:

Melt butter and honey in a saucepan.

When it’s melted, take the saucepan out of stove, add cocoa and mix well. But attention! if you use coconut butter then don’t mix in excess, because butter separates from the other ingredients.

Pour the mixture in chocolate moulds.

Keep in the fridge during a night.

Unmould chocolates and taste! It can be kept in the fridge for longtime.

Comments: avec cocoa butter the resulting chocolat is softer, but it tastes very much better.

Pancakes

gemmac@livingglutenfree.com (Gemma Calzada) — Tue, 26 Nov 2013 09:40:00 +0100

Pancakes are a good solution for a healthy breakfast. This recipe is also GAPS friendly and contains pumpkin, so even more, you get your kid eat vegetables!

gluten-free, dairy-free, full GAPS diet

Continue reading Pancakes

Ingredients:

80 gr (1/2 cup) pumpkin or butternut squash
2 tbsp almond puree previously prepared
2 egg yolks
coconut butter (desodorized) or lard

Instructions:

Bake the pumpkin in an oven until it’s a little soft, about 45 minutes at 150ºC.
Mix pumpkin, almond puree and yolks in a food processor or blender until it’s completely smooth.
Melt a tbsp of coconut butter or lard in a frying pan.
Spoon batter into the frying pan. Be careful, the temperature of the oil must be the minimum hot enough to fry but not too much hot to burn the pancakes. Test with a little bit of batter before.
Fry on one side until lightly brown and flip.
Fry on the other side, until light brown.
Remove from pan and serve warm.

Other options:

You can do other kind of pancakes with other ingredients, depending on your intolerances. For example:

* Chicken pancakes: 1 chicken breast and 3 eggs
* Banana pancakes: 3 ripe banana, 2 eggs, vanilla
* Chicken and liver pancakes: 1/2 chicken with skin and his own gelatin slow cooked, 1/4 cow or chicken liver.
* Almond pancake: 2 tablespoons of almonds and 1 egg
* Coconut pancake: coconut flour, eggs, coconut milk, honey (optional), coconut butter, vanilla

In all the recipes, eggs can be replaced by apple or pear pure.

Marshmallow

gemmac@livingglutenfree.com (Gemma Calzada) — Mon, 25 Nov 2013 13:49:00 +0100

Making meringues with honey instead of sugar is very difficult. I found a recipe in this blog, but he result I’ve got is, instead, a kind of quite good marshmallow.

gluten-free, dairy-free, nuts-free, full GAPS diet

Continue reading Marshmallow

Ingredients:

4 egg whites
1 tbsp honey
pinch of salt
2 tbsp water or lemon juice

optional depending on desired flavor:

grated lemon peel
vanilla
cacao
coconut powder
hazelnut powder
etc.

Instructions:

1.- Preheat oven to 100ºC. Line a baking sheet
2.- Cook the honey and water or lemon juice, without stirring, in a small pot over medium heat until it’s lightly brown like a candy syrup.
3.- While the syrup is cooking, use a balloon whisk or a food processor to beat the egg whites with the salt and water to soft peaks in a large bowl. When the syrup is done, remove from heat and immediately pour into the soft peak egg whites in a slow, steady stream while continuing to whip the egg whites at the same time.
4.- Once all the syrup has been poured in, continue whipping the egg whites until stiff and glossy. Stiff peak egg whites should hold and retain their shape.
5.- Pipe the meringue in marshmallow shapes with a pastry bag on to the prepared baking sheet and bake for 1 hour and 30 minutes or until light to deep golden brown.
6.- Leave them in the oven for 1 hour more. Remove them from oven and cool on the pan.

Potato and vegetable cake

gemmac@livingglutenfree.com (Gemma Calzada) — Mon, 25 Nov 2013 09:53:00 +0100

When kids doesn’t want to eat spinach or other vegetables, this potato cake is a good idea to disguise the vegetable inside a layer of potatoes and béchamel sauce.
Other options are doing beautiful decorations, such as the ones you will find inside.

gluten-free, dairy-free, nuts-free, eggs-free

Continue reading Potato and vegetable cake

Ingredients:

500 gr potatoes
400 gr spinach
10 gr. butter (coconut, lard,...)
salt
Bechamel sauce

Instructions:

Prepare a béchamel sauce.
Cook spinach and leave them drain well all the water.
Boil potatoes and make a puree with the butter. A potato masher tool can help.
Put the puree on a plastic film.
Mix spinach with béchamel. Pour the mixture on the potato puree.
Roll the potato with the spinach inside.
The result is a trunk of potato and spinach
You can decorate the trunk with more béchamel on it, with slices of boiled egg, olives, pepper, etc.

Comments:

You can make the same recipe with different vegetables or with chopped meat.

Béchamel sauce

Ingredients:

500 ml rice milk
2 tablespoons of rice flour
pinch of salt
pinch of nutmeg

Instructions:

Pour all the ingredients in a saucepan and heat it stirring all the time. When it begins boiling, decrease the temperature and continue to stir non stop. When it’s thick enough it’s done.

GAPS Béchamel sauce

Ingredients:

120 ml almond milk
80 gr white almond powder
pinch of salt
pinch of nutmeg

Instructions:

Pour all the ingredients in a saucepan and heat it stirring all the time. When it begins boiling, decrease the temperature and continue to stir non stop. When it’s thick enough it’s done.

Other options:

This cake is made of potato, spinach and sweet potatoes, and it has been decorated with some broccoli flowers, pepper and olives.

This other one is made of a layer of potato and decorations are made with broccoli flowers and pepper.

Stuffed eggs

gemmac@livingglutenfree.com (Gemma Calzada) — Mon, 25 Nov 2013 09:50:00 +0100

Stuffed eggs are very nutritious. They are highly rich in omega 3 fatty acids and contains full of vitamins A, B, D, E, K, healthy cholesterol, ready to be absorbed proteins, and several minerals.

gluten-free, dairy-free, nuts-free, full GAPS diet

Continue reading Stuffed eggs

Ingredients:

6 eggs
1 large piece of salmon or 2 thins of mackerel or tuna
mayonnaise sauce

Instructions:

Boil eggs (about 15 minutes) and steam salmon (about 10 minutes)
Leave them cool down. For eggs, you can add cold water.
Peel eggs and cut them in half.
Take the yolks out of egg and reserve in a bowl. Smash yolks in small pieces.
Flake fish into small crumbs and mix to the yolks.
Add some mayonnaise to the mixture of fish and yolks.
Put the mixture into the egg whites hole.
Cover with a decoration made of mayonnaise or home-made ketchup and optionally some olives or persil, pepper, smoked salmon, etc.

Comments:

You can add some more ingredients: pumpkin or other vegetables, chopped meat, bacon, etc.

Mousse chocolate or lemon

gemmac@livingglutenfree.com (Gemma Calzada) — Mon, 25 Nov 2013 09:48:00 +0100

The mousse is a very easy to do desert and although it takes too many time to whip egg whites, it requires very

little preparation, so you can do other things in the kitchen while the food processor is working.
The basis is the same for all the mouse: chocolate, lemon, vanilla, etc. You only have to add the desired ingredient at the end depending on desired flavour.
With egg yolks you can do a delicious flan.

gluten-free, dairy-free, nuts-free, full GAPS diet

Continue reading Mousse chocolate or lemon

Ingredients:

3 egg whites
1 tbsp honey
2 tbsp water or lemon juice
1 tsp cacao for chocolate mousse, or 1 grated lemon peel

Instructions

1.- Cook the honey and water or lemon juice, without stirring, in a small pot over medium heat until it’s lightly brown like a candy syrup.
2.- While the syrup is cooking, use a balloon whisk or a food processor to beat the egg whites to soft peaks in a large bowl. When the syrup is done, remove from heat and immediately pour into the soft peak egg whites in a slow, steady stream while continuing to whip the egg whites at the same time.
3.- Once all the syrup has been poured in, continue whipping the egg whites until stiff and glossy. Stiff peak egg whites should hold and retain their shape.
4.- Add the optional ingredient: cacao or grated lemon very slowly while continuing whipping.
5.- Pour in a cup for mousse and decorate with a little cocoa powder or little sprinkles of lemon peel.

Sour cream

gemmac@livingglutenfree.com (Gemma Calzada) — Fri, 08 Nov 2013 16:12:00 +0100

Making sour cream is basically the same process as making yogurt. The only difference is that it’s more difficult to find raw cream, so then pasteurized cream must be previously boiled, while raw cream just need to be heat to 40ºC. Making yogurt from pasteurized milk is the same process as pasteurized cream.
The advantage of sour cream versus plain cream is that fermentation process eliminates lactose, and also, you will get a probiotic product that is rich in lactobacilli, which help the development of a healthy gut flora.

Continue reading Sour cream

Ingredients:

500 ml of cream (any kind)
1 bag of yogurt culture

Kitchen tools:
Kitchen thermometer
Yogurt maker

Instructions

1 -. Heat the milk in a saucepan gently to 90ºC-95ºC

2.- Let the cream cool down. Bath the saucepan into cold water until the cream gets to 40ºC.

3 -. Pour a little bit of cream into a small container and add the yogurt culture and mix well.

4 -. Pour the contents of the small container into the rest of the cream and mix again. Mix well.

5 -. Pour into containers for yogurt or cream, close, and put it in the yogurt maker.

6.- Leave to ferment for 24 hours in the yogurt maker.

7 -. It can be kept in the fridge for at least 2 weeks.

During the summer the yogurt maker is not necessary if the ambient temperature is above 23 º C. You can just let it ferment in the higher cupboard (warmer) or over the motor of the refrigerator.

Also, you can use the oven and set the temperature to 40-45 ° C.

Tip: Write down the time you started so you know when to stop the fermentation after 24 hours.

Lime Pie

gemmac@livingglutenfree.com (Gemma Calzada) — Thu, 07 Nov 2013 13:59:00 +0100

This is a recipe of a pie for fructose intolerant people.

gluten-free, fructose-free, raw

Continue reading Lime Pie

Ingredients

Crust mixture (fructose free)
100 gr. almond powder
15 gr. coconut butter (desodorized)
1/2 egg
pinch of vanilla

Filling:
140 ml. lime juice (4 limes approx.) or lemon juice
100 gr. rice syrup (for fructose intolerance) or 80 gr. liquid honey
55 gr. sour cream or coconut cream
170 gr. avocado (for fructose intolerance)
pinch of vanilla

Topping (optional)
150 gr sour cream
1 teaspoon of rice syrup (for fructose intolerance) or liquid honey

Instructions:

If you want to do a fructose free lime pie then make the crust of this quiche recipe. Otherwise, you can better use a sweeter crust, such as the one for the apple pie or the cheesecake.

Spread the crust in a cake tin for pie of about 18 cm.

In a food processor blend all the ingredients for filling.

Pour the filling on the pie crust.

Place in freezer for at least 1 hour.

Optionally, spread the topping onto the pie and freeze again for 2 hours.

Remove from freezer and let sit 30 minutes before serving to soften.

Apple pie

gemmac@livingglutenfree.com (Gemma Calzada) — Tue, 05 Nov 2013 14:06:00 +0100

The crust for an apple pie is basically the same than for a quiche but adding dates as sweetener, honey or syrups doesn’t allow the crust to be crusty. The recipe of the crust for making cheesecake can be used too for the apple pie.
Then, add the filling with apples and some tolerated sweetener, such as honey. I’ve added also some apple sauce with egg yolks to do a cream that coat the apples.

gluten-free, diary-free, Full GAPS diet

Continue reading Apple pie

Ingredients:

Crust:
300 gr. almond flour or other nut flour (macadamia, chestnut, etc)
20 soaked dates
2 eggs
pinch of vanilla

Filling:
12 apples (golden or other sweet apples)
2 tablespoons of honey
6 eggs
1 lemon
cinnamon

Instructions:

Soak dates overnight.

Preheat the oven to 200 ºC (without fan)

Mix all the ingredients to make the crust.

Separate the mixture of the crust in two half.

Grease a cake tin for cake or pie of about 20 cm.

Spread one half of the mixture of the crust on the bottom of the mould and the other half in the walls of the mould.

Prepare an apple sauce with 4 apples: put a little bit of water in a saucepan, add apples in bits and let it cook until the apple is soft.

Add honey, 6 egg yolks and cinnamon to the apple sauce and mix altogether.

Peel and slice 8 apples and cover with a little bit of lemon juice (to avoid oxidation).

Mix the sliced apples with the apple sauce with honey and eggs to get the apple filling. Pour into the crust.

Bake in the oven for about 40 minutes.

Sprinkle a little bit of cinnamon on it. Let it cool down before unmoulding off the cake tin. Keep in the fridge.

Panellets

gemmac@livingglutenfree.com (Gemma Calzada) — Wed, 16 Oct 2013 13:09:00 +0100

"Panellets” are the traditional desert in Catalonia on All Saints holiday. They seem like marzipan balls. The usual ingredients of the basic batter are almonds, sugar, eggs and sometimes also potatoes and flour.
Then pine-nuts, coconut, cacao, lemon, etc can be added, depending on different preferences.
I’ve modified the recipe to do them GAPS friendly, so I’ve replaced sugar by honey and avoided adding potatoes and flour.

gluten-free, dairy-free, white-sugar free, Full GAPS diet

Continue reading Panellets

Ingredients (for about 15 panellets):

125 gr. white almond powder
75 ml liquid honey (or more if you like very sweet)
1 egg
optional: pine-nuts, cacao powder, grinded coconut, lemon...

Instructions:

Mix almonds and honey in a saucepan and heat a little bit.

Let it cool down and keep in the fridge for 2 hours minimum.

Take them out the fridge. Add some egg yolk or white to the batter (depending on intolerances), just the amount enough so it's a little bit sticky, so the pine-nuts can keep glued on it. Mix again.

Preheat oven to 180ºC.

Make small balls with the batter.

Put the different optional ingredients in different cups: pine-nuts, grinded coconut, cacao powder.

Put the ball inside a cup and roll until covered with the desired optional ingredient.

Optionally cover pine-nuts panellets with egg yolk to get brownier panellets.

Bake pine-nuts panellets in the oven for 15 minuts and the rest of panellets for 10 minutes