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Page 1: Gluten free gourmet

Gluten Free Gourmet

Page 2: Gluten free gourmet

Gluten Facts

Page 3: Gluten free gourmet

What are the Symptoms of Gluten Intolerance?

Celiac can appear anytime in a person’s life. The symptoms vary and are not always Gastro-Intestinal in nature.

Symptoms may include:• Abdominal cramping, intestinal gas, distention and bloating of the

stomach• Chronic diarrhea or constipation (or both)• Anemia – unexplained, due to folic acid, B12 or iron deficiency (or all)• Dental enamel defects• Bone or joint pain• Fatigue, weakness and lack of energy• Depression• Mouth ulcers• Delayed puberty• Tingling or numbness in hands or feet• Migraine headaches

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Vegan Gluten Free Chocaretto CupcakesIngredients:

½ cup whipped silken Tofu1 cup Madhava Organic Agave Nectar½ teaspoon Almond Extract2 cups Honeyville Farms Blanched Almond Flour1/4 cup Callebaut Dutch Process Cocoa Powder1/2 teaspoon sea salt1 teaspoon baking soda1 Tablespoons of Ground Madagascar Vanilla Beans

(Vanilla Extract can be substituted)

Instructions:Preheat oven to 3501. Mix wet ingredients in a large bowl.2. In another bowl, mix the remaining ingredients

and whisk out any lumps.3. Slowly mix the dry ingredients into the wet until

completely mixed.4. Scoop batter into a prepared cupcake pan.5. Bake until toothpick inserted in center comes

out clean.

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Chocaretto GanacheIngredients:1 1/8 cups Gluten Free Chocolate Chips1 cup heavy whipping cream1 Tablespoon Raw Sugar1 teaspoon Gluten-Free Almond Extract

Instructions: In a heavy bottom sauce pan over

medium heat chocolate chips and whipping cream.

Stir until the chips are melted and the color is uniform.

Remove from heat and put in a heat proof bowl. Chill for 10-15 minutes.

Remove from refrigerator and whip with a mixer until soft peaks form.

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Vegan Nutty Bud CookiesIngredients:2 ½ cup Blanched Almond Flour2/3 cup organic Peanut Butter½ teaspoon sea salt1 teaspoon baking soda2/3 cup agave nectar2 Tablespoons Coconut Oil2 Tablespoons Ground Madagascar Vanilla Beans

Instructions:Preheat oven to 3751. In a bowl, combine all the wet ingredients,

until well blended.2. Then add the dry ingredients mixing well.3. Make golf ball sized balls and place them on a

cookie sheet.4. Press down with a wet fork, to form a criss-

cross pattern.5. Bake for 15 minutes then freeze.

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Malaysian SauceIngredients:2 Tablespoons Eden Selected Olive Oil1 cup onion sliced3 spring onions thinly sliced3 cloves of garlic thinly sliced1 Tablespoon chili paste3 Tablespoons of raw sugar¼ cup tamarind juiceSea Salt to taste

Instructions:1. Heat Olive Oil in a skillet.2. Stir in the onions, garlic and spring onions. Cook 2 minutes until fragrant.3. Mix in the chili paste and cook for 10 minutes. 4. Stir in the sea salt, tamarind juice and raw sugar.5. Simmer for 5 minutes until the sauce is thick.

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Shirataki “The Miracle Noodle”

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Gluten Free Vegan Malay Noodles Ingredients:1 batch of Malaysian Sauce2 Tablespoons of Eden Selected Olive Oil1 cup carrots sliced1 cup broccoli sliced½ cup mushrooms sliced1 Tablespoon Eden Selected Olive Oil2 Tablespoons Braggs Amino Acids2 packs Shirataki Noodles drained

Instructions:1. In a large pan sauté the carrots and broccoli

until tender in two Tablespoons of Olive oil. Add the mushrooms and heat through.

2. Add the Malaysian Sauce to the vegetables and mix well.

3. In a separate pan heat 1 Tablespoon of Olive Oil and add the noodles and the Amino Acids.

4. Heat thoroughly.5. Put noodles of a plate and top with

Malaysian Sauce and Vegetables.

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For More Information on Gluten Sensitivity:

Contact: www.Celiac.org


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