gluten free sweets

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By Diplydelicious on Instagram 💜

3

etsyfindoftheday | 4.9.17

tasty vegan baked goods by theblendedvegan

theblendedvegan’s bakery items look tasty and delectable — so sweet, such a treat!! choose your favorite today.

7

Spicy Chicken & Sweet Potato Bowl

protein packed and freaking delicious. 

Ingredients 

2 lbs chicken breast, cut into chunks 

2 medium sweet potatoes, peeled and cut into chunks 

Seasoning blend: granulated onion, granulated garlic, ground ginger, Hawaiian lava salt, Mexican oregano, cumin, sweet paprika, black pepper, crushed red pepper, and chili powder. 

Bowl ingredients of your choice. I used purple cabbage, sweet peppers, Roma tomatoes, avocados, cilantro, lime, and Whole30 compliant taco sauce or salsa of your choice. 

Safflower or coconut oil for cooking. 

Directions 

Par-cook your potatoes for about 5 minutes in the microwave until they are fork tender. When ready, crisp in a pan with a small amount of oil. Use some of your seasoning blend to season the potatoes. 

Heat oil over medium heat. Once hot enough, cook chicken chunks and season liberally.  As a matter of preference, you can cook the chicken in the sauce or just add it at the end. 

Once potatoes and chicken are both done, assemble bowl however you’d like.

Enjoy! 

Walnut Fudge (no sugar, gluten free, no dairy)

Ingredients:

  • 1 cup coconut oil
  • 1 cup shredded coconut unsweetened
  • 1 cup sugar free maple syrup (I use walden’s farm pancake syrup)
  • 1 cup cocoa powder
  • 1 cup walnuts

Instructions:

  1. Put everything in a food processor except the walnuts, until a syrupy liquid is formed
  2. add walnuts and pulse a couple of times to integrate them in the liquid but not too finely chopped.
  3. Put in a pyrex like pan and refrigerate for a few hours
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Crunchy Sweet Potato Fries

The Healthiest Chocolate Chip Cookie Ever

The perfect chocolate chip cookie recipe for anyone who is diabetic, gluten intolerant — or both.

Ava’s Chocolate Chip Cookies

Yields: 20 cookies

Ingredients:

½ cup unsalted organic almond butter (homemade or Living Tree Community Foods Organic Roasted Almond Butter)
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoons honey
1/3 cup almond flour
½ cup cooked quinoa
1 tablespoons hemp seeds
1/3 cup bittersweet mini chocolate chips
Directions:

Preheat oven to 350 degrees.
Place all of the ingredients in a large bowl, mix and scoop out with a spoon onto a prepared baking sheet. Bake for 20 – 25 minutes. Let cool.
Enjoy with a big glass of unsweetened almond milk!
Nutritional information (Per Serving: 1 cookie): Calories: 80, Total Sugars: 3 g, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Protein: 2 g, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sodium: 0 mg

https://www.yahoo.com/health/the-healthiest-chocolate-chip-cookie-ever-110283249033.html

SWEET POTATO PANCAKES 🥞
100 ml almond milk (a little less than ½ cup)
100g sweet potato (a little less than ½ cup)
¼ cup gluten free oat flour
1 tbsp quinoa flour
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp chia flour
1 tsp baking powder

In a high speed blender, blend all the ingredients into a thick batter. Over low heat, pour a small thin amount of batter onto a lightly oiled pan. Let cook on one side for about ten minutes, turn and then let cook on the other side for another ten minutes.

•Because these pancakes don’t contain the basic building blocks of baking (eggs, milk, butter, gluten containing flour etc.) they aren’t going to cook like a traditional pancake. Cooking on a low temperature and making the pancakes thin will also help to prevent from cooking the outside too fast while leaving the inside raw.

•A super easy way to make these flours without having to buy them is to just use your nutribullet to mill the whole ingredient (quinoa, almonds etc.) into flour.

7

Sweet & Smoky Shrimp and Sweet Corn Fritters w/ Sweet Chili Adobo Crema

Quite literally one of the best things I have ever made. No exaggeration.

Ingredients for Fritters 

1 lb raw medium (31-40 count) shrimp (peeled, deveined, tail off), separated into 1/3 and 2/3 portions 

1 ½ cup sweet corn (I prefer frozen, but fresh is excellent here as well)

Seasoning blend: 1 tsp of each: lemon granules, kosher salt, black pepper, smoked paprika, hot paprika, Harissa spice, sweet paprika, granulated onion, granulated onion 

¼ cup of minced parsley 

Olive oil 

Vegetable oil for frying

Lemons, for serving 

Ingredients for Dipping Sauce 

1 cup sour cream 

4 tbsp sweet chili sauce 

1-2 chipotle peppers, diced 

1 tbsp adobo sauce 

½ tsp kosher salt

¼ tsp black pepper 

Minced parsley

Lemon juice (at your discretion) 

Directions for Assembling Fritters 

Using a food processor or a blender, make a paste from the 2/3 portion of shrimp. To do this, add the shrimp to the machine and begin pulsing with a small amount of olive oil. Continue doing this until the paste is smooth with just a few lumps of shrimp remaining. 

Cut the 1/3 portion of shrimp into medium bite-sized chunks. 

In a large bowl, combine the shrimp paste and the chopped shrimp, the corn (you may or may not use all of this – I used about ¾ cup of the corn) and seasonings. 

Mix well with a spatula or your hands. 

Using a ¼ cup measure, scoop out portions of the mixture and lay them on a parchment lined baking sheet, flattening them into disks with the palm of your hand. 

You should be able to make 6-8 fritters. 

Place the fritters into the freezer to chill for 20-30 minutes (or overnight in the refrigerator). If you were to fry them right away, they would fall apart. 

While the fritters are setting, you may now make the dipping sauce (see directions below). 

Directions For Dipping Sauce 

In a large bowl, combine all ingredients and adjust the seasoning and ingredients according to your preference. 

Directions For Frying Fritters 

Heat about 1 - 1 ½ inch of oil over medium heat until it is 360 degrees. 

Once the fritters have set, batch fry them, about 3 or 4 at at time in the oil for 2-3 minutes a side, until the shrimp is cooked. 

Place the cooked fritters onto a paper towel lined plate to absorb the excess oil. 

Once all of the fritters have cooked, sprinkle them with a small pinch of sea salt, squeeze with lemon juice, and serve! 

Enjoy!