Chicken rolls – brilliant gluten-free idea for a picnic, children like it. I also take them on board of an airplane, because I hate food, which is served by airlines even if it is certificated gluten-free. So all you need is to put for a minute the breasts of chicken in marinade, made from olive oil, 2 tsp of ground paprika, 1 tsp of nutmeg, sea salt, pressed 2 fresh garlic cloves and a little bit black milled pepper. Preheat the oven to 190°С (375°F). Twist each breast in roll by the foil paper and bake for about 35-40 minutes.
The guten-free vegan bread with meat marinated in gluten-free soy sauce (for the whole night) and baked at 190°С (375°F) for 45-60 minutes in foil paper. The bread is made from bread mix and as a substitute for eggs I added flax seed meal (I’ve mixed 2 tbsp flaxseed meal with 6 tbsp warm water in a cup instead of 2 eggs and let it sit for two minutes). It’s a great idea for a picnic with seasonal vegetables and fruits.
I am imagining today that I am a barista.
- 60 ml fresh made espresso
- 10 g buckwheat honey
- 0,02 g of vanilla salt
- 180 ml soya or almond milk
- 3 cups brown rice mix flour (to make a mix just take 2 cups of brown rice flour, 2/3 cup of potato starch and 1/3 cup of tapioca starch)
- 1/2 cup coconut sugar
- 1 cup palm shortening
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp egg replacer
- 1 tsp vanilla extract (the recipe is here)
- 1/4 cup almond milk
I’ve decided to make anti cough lollipops. I have just prepared 1/2 cup of herbal mixture (camomile, licorice root, peppermint leaves, etc) and poured it in a pot with 2 cups of cane sugar, 1/2 cup of organic corn syrup and 1/2 cup of honey. I heated up the caramel to 150°С (300°F). It took me about 10 minutes, then I poured it in silicone molds and let set the candies at room temperature.
My variation of gluten-free vegan pitted prunes in chocolate and marchpane sweets.
- 125 g raw gluten-free cacao powder
- 75 g cacao butter
- 2-6 tbsp agave nectar
- 1 tbsp vanilla extract (you can find the recipe here)
- a pinch ground cinnamon
- pitted organic prunes
- 150 g almond flour
- 100 g organic sugar powder
- 1 tbsp organic almond extract
- 6 tbsp water
- nuts as an option for decoration
I’ve wanted to post this recipe of the chicken soufflé for so long time. It is ideal for kids or people, who suffer from autoimmune intestinal diseases, like Crohn’s, IBD or others.
- 1 chicken-breast on the bone
- 1 onion (for the broth)
- bay leaf
- 2-3 peas of black pepper
- 1 big carrot
- 250 g stalk of celery
- 1 tbsp of gluten-free mix flour
- 1 tbsp flaxseed meal instead of 1 egg (simply mix in a small bowl with 3 tbsp of warm water and let sit for a couple of minutes)
- 150 ml almond/soy/any kind of milk
- gluten-free breadcrumbs
- diary-free margarine (you can use butter if you don’t have intolerance)
- milled black pepper (if you don’t have any contraindications)
Spicy gluten-free tomato sauce is ideal for spaghetti and stewing with a cod.
- 500 g skinned and chopped tomatoes (fresh or canned)
- 30-50 ml olive oil
- 1 fresh chili or other kind of hot pepper
- 3 garlic cloves
- fresh basil
- fresh thyme
- 1 tbsp cane sugar
Every Russian soul loves kotleta. It is our national dish. I can eat it every day. I make mincemeat only of the beef (500 g). It is better to use rump or leg and small meat grinder. Then just add salt, pepper and 1,5 tbsp of gluten-free breadcrumbs. Form kotletas by your hands and fry them on the greased pan.
The most delicious desserts are those, which are eaten in front of the TV set. The jelly is made from cowberries, oranges and gluten-free agar
- 2 oranges for juice
- 250 g cowberries/cranberries
- 250 g sugar (if you don’t use sugar, just replace it with stevia/agave nectar)
- 50 ml water
- 3 tsp gluten-free agar (you can use less, if you want to get more soft texture of jelly)