VEGAN & GLUTEN-FREE ALMOND & COFFEE

*INGREDIENTS :

< FOR THE BASE:

80g almond flour

40g brown rice flour

2 Tbsp maple syrup

2 Tbsp EVOO ( Extra Virgin Olive Oil )

2 tsp flax meal

1/2 tsp pure vanilla extract

1/4 tsp baking powder

1/4 tsp salt⠀

< INGREDIENTS FOR THE COFFEE CREAM:

1 cup cashews, soaked for 6h

1/4 cup + 2 Tbsp almond milk, homemade

3-4 soft Medjool dates, pitted and chopped

1 Tbsp espresso

1 tsp maca powder

1/2 tsp vanilla extract

1/4 tsp salt

3 Tbsp cup raw cacao butter, melted⠀

< INGREDIENTS TO DECORATE:

Fresh raspberries

Dark chocolate

Sea salt flakes⠀

*INSTRUCTIONS:

1.To make the base, mix all the ingredients using your hands and knead until you form a dough.

2.Cover and chill in the refrigerator for 30 min.

3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm.

4.Place them over the tart pans and press carefully. Trim the edges as needed.

5.Dock the tart dough with a fork and bake at 180ºC for 15 min until golden brown. Let them cool down before removing the crusts from the tins.

6.In the meantime prepare the coffee cream.

7.Rinse and drain the cashews, and blend with the rest of the ingredients (except the cacao butter)

8.Once you get a smooth consistency stream the cacao butter.

9.Pour the filling over the bases and refrigerate for at least 3h until firm.

10.About 20 min before serving, take your tarts out of the fridge and melt some dark chocolate.

12.Drizzle every tart with the chocolate and garnish with fresh raspberries and sea salt flakes.

Favorite Comforting Beef Stew

Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon

Mini Cheese⁣ ⁣

Mini Cheese⁣ ⁣ *Ingredients:⁣ 1 ¾ cups of water⁣ ¾ cups of sugar 6 Eggs⁣ 10 tablespoons of milk powder 1 teaspoon of Vanilla⁣ 1 teaspoon of melted butter⁣ ⁣ For the Caramel:⁣ 1 ½ cup of sugar⁣ ½ cup of water⁣ *Preparation:⁣ -Prepare a Caramel with Sugar and Water in a mold with a lid.⁣ -The other ingredients are placed in the blender, except for the Eggs, they are beaten, and they begin to be added one by one.⁣ -Place the mixture in the caramelized mold in a Bain Marie oven at 350 °F, until a toothpick inserted comes out clean. ⁣-Let cool and flip onto a plate. See less See less.

Easy Apple Strudel

Easy Apple Strudel *Ingredients: 1 Granny Smith apple – peeled, cored and coarsely shredded 3 Granny Smith apples – peeled, cored and sliced 1 cup brown sugar 1 cup golden raisins 1 sheet frozen puff pastry, thawed 1 egg ¼ cup milk *Directions: • Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. • Step 2 Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry. • Step 3 Bake in preheated oven for 35 to 40 minutes, or until golden brown.

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