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informatory · 3 months

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Healthy Recipes - Monchef.recipes

Monchef.recipes presents a specially curated collection of recipes, tailored for health-conscious individuals and food enthusiasts. It boasts an extensive range of options including vegan, dairy-free, and gluten-free recipes, making it ideal for anyone with specific dietary needs or preferences. The collection focuses on combining nutrition with flavor, offering delicious and wholesome meal ideas for every occasion. Whether you're looking to expand your culinary repertoire or seeking new, healthy meal inspirations, Monchef.recipes provides a rich resource of tasty and nutritious recipes.

#healthy recipes #vegan recipes #dairy free recipes #gluten free recipes #recipes

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unashamedly-enthusiastic · 11 months

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My fellow Scotts!

When was the last time your gluten free family and friends enjoyed the comfort and joy that can only be obtained by a delicious potato scone?

There is a very high chance that they have not known the taste of goodness since before they went gluten free. Years and years and years without a complete breakfast roll or fry up. Can you imagine!?

Would you like to bring this joy back into their life for near-to-zero effort? Of course you would because you love them and everyone deserves to be shown they are loved

Here's a 15 min recipe:

400g cold mashed potato

100g gluten free flour (self raising or plain + 2tsp baking powder)

Pinch of salt

Obtain the mashed potato by either making too much for dinner the night before or those £1 microwave packs are the perfect size

Add some salt to the flour

Mix the potato and flour until its stiff

Flour a surface and rolling pin, roll out a chunk until its about the size of a side plate

Put a side plate over and use to cut the potato into a circle, then cut the circle into quarters

Fry 'em (this can be done at the same time as the rest of breakfast if that's all gf too)

Repeat steps 4-6 until the mix is done (about 12 scones)

If there's any left you can fridge or freeze them and re-fry them the same as a pack from the shops. I have never had any left over.

Feel free to use normal flour exactly the same way for normal people, but they can also go to the shop

#My mil hadn't had a potato scone in THIRTEEN YEARS #And that's no way to live #Gluten free #gluten free recipes #Scotland #scottish food #recipe #Recipes #Potato scone #Potato scones

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somewhatdelicious · 6 months

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Taiyaki (glutenfree)

I recently purchased this electrical taiyaki iron. I have been looking for one with a reasonable price that will ship to Norway for many years! I am so happy right now. I made some with cheddar, and some with Nutella. Both were nice, but sadly the cheese was a bit bland and not very mature and could have been better. You really want cheese that packs some umami I think to balance the sweetness :)

I adapted one of the recipes from the notelet included.

Mix together:

3 1/2 cups gf cake flour ( I used Schär pattisserie)

4 tsp sugar

1 tsp salt

8 tsp baking powder

Add and mix well:

3 cups milk

Add and mix:

5 eggs

Add and mix well until fluffy:

1 cup or 2 sticks or 240gr butter, softened

I have seen people using metal spoons to spread the mix in the pan, but I would suggest using a wooden spoon or a silicone spatula instead in order to not harm the non stick coating.

As you can see the recipe calls for a lot of butter. You can find all kinds of variants of batter if this sounds like too much to you. I will however say that this made them satisfyingly crunchy on the outside and wickedly soft and moist on the inside, and then you can decide for yourself :)

#taiyaki #bungeoppang #fish waffle #waffle #food #gluten free #gluten free recipes #gluten free baking #baking #fast food at home #gluten free taiyaki #japanese sweet #japanese street food #japanese baked goods #recipe #dessert #glutenfree

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everyveganrecipe · 10 months

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camille-lachenille · 5 months

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Clover Cotton’s Cookbook: pumpkin spice muffins

Hello dears, I am sorry I could not share another recipe sooner but there has been much to do lately. Bag End was in a bit of an uproar what with Master Baggins leaving with the Elves, then my niece got the chicken pox and I went to help Rosie around the house and I didn’t have time for much else until now.

But enough blabbering, here is the recipe! The pumpkin spice muffins are the perfect treat for autumn, especially served for tea with a warm cup of black tea or even at first breakfast for the ones with a sweet tooth.

The measure unit for this recipe is a cup. A literal drinking cup. The one I use is a 150ml coffee cup, which gives a dozen chunky muffins. If you live in a country that uses cups as a standard measure unit, use it and it should work all the same. It’s not so much the exact measurements that matter for this recipe as the ratios between ingredients.

Ingredients:

1 cup of mashed red kuri squash (or butternut squash if you can’t find the former, but its less tasty)

cinnamon and anise according to personal taste

2 cups of sugar

3 cups of buckwheat flour

a pinch of baking soda

2 eggs

1/2 cup of sunflower seeds oil or equivalent

Recipe:

Cut the squash into small bits and steam cook it. You can also boil it but I find it makes the batter much more waters and less pleasant to work with.

When the squash is soft enough to be mashed with a fork, let it cool for a few minutes then mash it until you have a thick, smooth paste.

Pre heat your oven at 180°C

Add ground anise seeds and cinnamon to the mashed squash. Anise has a very strong flavour so use way less of it than you think you should, it will still pop through the rest of the flavours and leave a pleasant aftertaste. I also personally like to ad the smallest dash of curcuma in the mix as well, just for the additional colour and flavour.

Add the sugar to the mashed squash and mix until you obtain a thick, almost liquid batter.

Add the flour, mixing thoroughly in between each cup. Add the baking soda with the flour. If the batter becomes too thick, add the eggs before the last cup of flour.

Once you have a thick batter, almost like bread dough, add the sunflower seeds oil and mix until you have a homogeneous and sticky batter.

Put the batter in a greased or oven-paper covered muffins tray and bake for 25-30 minutes, until a knife blade stuck in comes out clean.

Enjoy!

#clover cotton #clover cotton’s cookbook #gluten free recipes #pumpkin muffins #gluten free #muffins #autumnal recipes #hobbitcore

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piedpiperart · 11 months

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Anyone have any good gluten free recipes?

I’m not used to cooking gf but my mom is allergic and since I’m staying with her I don’t have as many options to bake and I don’t have time to try and convert my non gf ones, so, any ideas?

#gluten free #baking #gluten free recipes

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rats-are-cute-recipes · 6 months

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Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

☆ Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro

#gluten free #my recipe #my recipes #gluten free recipe #gluten free recipes #vegetarian #gluten free indian food #indian food #nut free #egg free #celiac #curry

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vegan-nom-noms · 8 months

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Easy Vegan Coconut Macaroons (6 Ingredients)

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allthingsmacandcheese · 1 year

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Easy Gluten Free Mac and Cheese

#recipes #gluten free #gluten free recipes #mac and cheese #macaroni and cheese #cooking #noodles #pasta #cheese

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themessykitchen · 1 year

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gluten-free crepes

#gluten free recipes #gluten free breakfast #gluten free diet #recipes #healthy breakfast #healthy recipes #healthy eating #healthy lifestyle #food blog #food blogger #breakfast #brunch #crepes

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durnesque-esque · 1 year

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Gluten Free Bagels Recipe

1 cup mixed gluten free flour (mix I used: ½ cup gluten-free pizza flour, ½ cup oat flour) 1 cup plain greek yogurt 2 tsp baking powder ½ tsp salt A generous pinch of xantham gum

Optional for more protein rich bagels: ⅓ cup powdered vegetable protein (https://www.bobsredmill.com/tvp-textured-veg-protein.html) - if you add this, you’ll need a couple more spoonfuls of yogurt. Also I ground up the protein into a powder before using.

Mix ingredients together to form a tacky dough.

Turn dough onto a lightly floured surface. Flour your hands and knead. Dough should be smooth and slighty sticky. Too sticky and they'll fall apart in the water, too smooth and unsticky means you used too much flour and they'll be dense.

Divide dough into 6 even pieces

You can either roll each dough into a rope and loop into circles or roll into balls, squish out to flatten and poke a hole in the middle.

Boil a pot of water on the stove & preheat oven to 375

When the water is at rolling boil, drop bagels one at a time into the water. Wait until the bagel floats to the surface then flip and let boil for another minute.

Remove from the water with a slotted spoon (so the water drains away) and drop onto greased baking sheet (I used tin foil on the bottom to keep my sheet clean).

Mix together an egg wash (1 egg + 2 spoonfuls of water)

Lightly coat each bagel with the wash and top with bagel toppings of your choice (I used onion flakes, sea salt, & garlic powder)

Bake at 375 for 22-28 minutes (start checking at 22 and let continue baking until nicely brown on the outside. --------------------------

So I saw this girl on TT making easy gluten free bagels with yogurt and I wanted to try it. I've been tweaking the recipe over the last week or so. This is my third batch and they're SO GOOD! The most bread-like gluten free thing I've ever made! I also added some additional protein because I'm trying to amp up the protein in my diet since realizing I don't eat enough protein for all the weight lifting I've been doing, but you can skip that addition if you want. Also, if anyone is non-gluten free, the same basic recipe works. Just skip the xantham gum and either use a self rising flour with no baking powder or a regular flour with the baking powder.

#recipe #my recipes #bagels #bagel #gluten free #gluten intolerance #no gluten #gluten free recipes

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ebonyheartnet · 2 years

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Okay, so here’s an extremely simple recipe that’s gotten me through the last few low spoon months. It freezes well, and I’m able to get about five or six meals out of it.

The base recipe is naturally gluten free. So long as you customize accordingly, it’s also extremely friendly to most allergies (bc god knows I have damn near all of them).

For those with texture issues, the chicken comes out almost like it’s stewed and the vegetables are very soft without being wet. As for the oats, they’re more of a rice or fresh pasta texture, not mushy or porridge like if you nail the moisture content. Though there is a good bit of browning, especially if you add the baking soda, nothing’s really crunchy. You can add a bit of crunch by putting the portion you want to eat back in the rice cooker for a few minutes on high/cook.

Equipment:

-14 cup rice cooker (mine is by aroma housewares and is about $25 USD on Amazon rn)

-plastic/silicone/wooden spatula or spoon

-Tupperware and/or quart sized freezer bags

Ingredients:

-1 tbs of oil of your choice (ghee, olive oil, etc. you decide what flavor works best with what you want to eat and go for it)

-1/2 lbs of frozen riced cauliflower (you can use whatever small, hardy vegetables you like, this is just what I can eat)

-herbs and spices of your choice

-1/4 tspn of baking soda (optional, but helps with browning)

-roughly 3.5 lbs of boneless skinless chicken thighs

-2 cups chopped leafy greens (I use either arugula, bok choy or napa cabbage, but literally anything works)

-about 4 cups rolled oats

-salt to taste

-optional pinch of sugar

Instructions:

1.) Turn on rice cooker. If you have one like mine, hold it down to meet the weight requirement and switch to cook.

2.) Add your oil, then add cauliflower and salt + herbs + optional baking soda.

3.) Open and salt chicken, then place in the pot. Stir until everything is covered in cauliflower + herbs, then cover and let sit for 20 minutes. (If using a leafy green with a hard stem, add stems now.)

4.) Stir thoroughly, until browned bits at bottom are evenly distributed and chicken has started shredding. Add your leafy greens, then stir in oats in two batches with an additional pinch of salt. Keep stirring until all oats are damp, adding up to 1/2 cup water if needed.

5.) Cover and let cook for at least 10 to 15 minutes. Stir and serve, or package in Tupperware/ziplock.

Variations I’ve made:

-2 tbs minced ginger + 1/4 cup mint for herbs. I used napa cabbage and bok choy for my greens, and 1/2 a cup of the oats was replaced with homemade cranberry granola.

-1 sprig of rosemary + 5 leaves of fresh sage + 6 sprigs of fresh thyme for herbs. Used some very spicy arugula for my greens and served with cranberry sauce.

Notes:

This recipe is for whoever needs it, and all I have is one request:

Please don’t offer me suggestions.

I’m aware what I’ve done is pretty bland, but there are severe dietary restrictions interfering with what was once a thriving spice cabinet. Tell other folks your ideas, help each other out, etc. just don’t say that I should cook it differently bc that’s a block for my own sake.

On a more positive note, the main reason why this is formatted the way it is is that, honestly, it’s the way I’ve always preferred to cook. Give me my base recipe, a couple fill-in-the-blanks, and then suggestions so that I can start thinking. You can add aromatics, swap out the cauliflower, etc. Do whatever you want, just eat a thing! :D

#spoonie #recipes #meal prep #batch cooking #spoon savers #mcas #<- god knows more MCAS friendly recipes would be helpful #low histamine recipes #gluten free recipes #MCAS friendly recipes #signal boost

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cookingtidbit · 4 months

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Coconut Tarts with Almonds for Holidays!

#gluten free cooking #cookingtidbit #gluten free recipes #glutenfreeliving #gluten free #coconut #coconut cookies #coconut tarts #holiday cookies #christmas cookies

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somewhatdelicious · 8 months

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Gluten free puff pastry

Recently found this recipe for puff pastry, and knew I had to try it: https://theloopywhisk.com/2022/10/22/gluten-free-puff-pastry/ Did some tweaking and ended up with a pretty good result :)

Mix until wet sand consistency:

2 cups gluten free flour (schär type B) ½ tbsp caster sugar ½ tsp salt 40 g (3 tbsp) cold salted butter, cubed I used my pastry cutter, but you could use a blender or your fingers.

Add and toss with a fork:

120 g cold salted butter, sliced. I used a cheese slicer.

Add and toss, 2 tbs at a time:

1 dl water, iced or very cold

Form into ball, gently Put in plastic bag, roll out into square and chill for 30 mins minimum Laminate using 2 letter folds Chill again 30 mins minimum Use as you like

Bake at 200C until golden and crisp :)

#gluten free #gluten free recipes #food #gluten free baking #recipes #baking #puff pastry #gluten free puff pastry #gluten free pastry #pastry #recipe #gluten free recipe

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everyveganrecipe · 11 months

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🫐 Blueberry Pound Cake with Earl Grey Frosting Recipe - Gluten-free, moist, soft and fluffy lemon blueberry loaf with crushed blueberries and dolloped with an insanely delicious earl grey cream frosting.

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camille-lachenille · 9 months

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I have compiled a bunch of gluten and often dairy free recipes over the years (mostly sweet) and I’d like to share them but it’s not enough for me to make a side-blog dedicated to cooking and baking only. So, anyone interested in a hobbity series of posts?

#poll #cooking #baking #gluten free recipes

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