Gluten Free Carrot Cake

The Ultimate Gluten-Free Carrot Cake

The Wet Ingredients:

• 3 large eggs (room temperature)

• ¾ cup granulated sugar

• ¾ cup light brown sugar (packed)

• 1 cup neutral oil (canola, vegetable, or melted coconut oil)

• 1 tsp vanilla extract

• 3 cups finely grated carrots (about 4–5 medium carrots)

• ½ cup crushed pineapple (drained—this is the secret to moisture!)

The Dry Ingredients:

• 2 cups Gluten-Free All-Purpose Flour Blend (look for one with Xanthan Gum included, like King Arthur Measure for Measure or Cup4Cup)

• 1 tsp baking soda

• 1 ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

The “Mix-ins” (Optional)

• ½ cup chopped walnuts or pecans

• ¼ cup raisins

Instructions:

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) two 8-inch round cake pans or one 9×13 baking dish.

2. Whisk the Bases: In a large bowl, whisk together the eggs and both sugars until smooth. Slowly stream in the oil and vanilla while whisking.

3. Combine Dry: In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, and spices.

4. Fold it Together: Gradually add the dry ingredients to the wet, stirring until just combined. Fold in the grated carrots, drained pineapple, and any nuts or raisins.

5. Bake: Pour the batter evenly into your prepared pans.

• Round pans: Bake for 30–35 minutes.

• 9×13 pan: Bake for 40–45 minutes.

• Test with a toothpick—it should come out clean or with just a few moist crumbs.

6. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

The Cream Cheese Frosting:

Note: Do not skip the salt in the frosting; it cuts through the sweetness of the sugar!

• 8 oz Cream Cheese (softened)

• ½ cup Unsalted Butter (softened)

• 3 cups Powdered Sugar

• 1 tsp Vanilla Extract

• Pinch of salt

Pro-Tip for Gluten-Free Baking

GF flours need a little extra time to hydrate. If you have the patience, let the batter sit in the pans for about 15 minutes before putting them in the oven. This prevents a “gritty” texture.

Gluten free Carrot Cake

Chebureki

Are you a CHEBUREKI lover???

Here is the amazing Chebureki recipe that you have to do it!!!!

Ingredients for the dough:

• 4 cups all-purpose flour

• 1 cup water

• 2 tablespoons vegetable oil

• 1 teaspoon salt

• 1 teaspoon sugar

Ingredients for filling:

• 1 pound ground beef or lamb

• 1 large onion, finely chopped

• 1/4 cup water

• Salt and pepper to taste

• Optional: fresh herbs (parsley or cilantro), finely chopped

For Frying

• Vegetable oil (for deep frying)

Instructions

Making the Dough

1. Combine Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.

2. Add Wet Ingredients: Make a well in the center of the flour mixture and add the water and vegetable oil.

3. Knead the Dough: Mix the ingredients together until a dough forms. Transfer the dough to a floured surface and knead until smooth and elastic, about 5-7 minutes.

4. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.

Making the Filling

1. Prepare the Filling: In a mixing bowl, combine the ground meat, finely chopped onion, and water. Mix until well combined. Season with salt and pepper to taste. Add optional herbs if desired.

Assembling the Cheburek

1. Divide the Dough: After resting, divide the dough into 10-12 equal pieces. Roll each piece into a ball.

2. Roll Out the Dough: On a floured surface, roll each ball into a thin circle, about 8 inches in diameter.

3. Add Filling: Place a few tablespoons of the meat filling on one half of each dough circle, leaving a 1/2-inch border around the edge.

4. Seal the Edges: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and seal by crimping with a fork or pinching with your fingers.

Frying the Cheburek

1. Heat the Oil: In a deep skillet or pot, heat enough vegetable oil to cover the chebureks. The oil should be around 350°F (175°C).

2. Fry the Cheburek: Carefully add the chebureks to the hot oil, a few at a time. Fry until golden brown and crispy, about 3-4 minutes per side.

3. Drain Excess Oil: Remove the chebureks with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

Serving

• Serve hot, traditionally with a side of sour cream or a squeeze of lemon juice.

Enjoy your homemade chebureks!

Crab Salad

Enjoy that easy and tasty crab salad.

Ingredients:

• 1 lb crab meat, picked over for shells

• 1/2 cup mayonnaise

• 1/4 cup Greek yogurt (or sour cream)

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 celery stalk, finely diced

• 2 green onions, thinly sliced

• 1/4 cup fresh parsley, chopped

• Salt and pepper, to taste

• Optional: Old Bay seasoning or paprika for garnish

• Optional: Lettuce leaves or avocado halves for serving

Instructions:

1. Prepare the Crab Meat:

• In a large mixing bowl, carefully pick through the crab meat to remove any shells or cartilage.

2. Make the Dressing:

• In a separate bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, and lemon juice until smooth and well combined.

3. Combine Ingredients:

• Add the diced celery, sliced green onions, and chopped parsley to the bowl with the crab meat.

4. Mix Salad:

• Pour the dressing over the crab meat and gently fold everything together until the crab meat is evenly coated. Be careful not to break up the crab meat too much.

5. Season to Taste:

• Season the crab salad with salt and pepper to taste. You can also add a sprinkle of Old Bay seasoning or paprika for extra flavor.

6. Chill and Serve:

• Cover the bowl with plastic wrap and refrigerate the crab salad for at least 30 minutes to allow the flavors to meld together.

7. Serve:

• Serve the crab salad chilled, either on a bed of lettuce leaves or inside halved avocados for an elegant presentation.

8. Enjoy your refreshing and flavorful crab salad!

This crab salad is perfect as a light lunch, appetizer, or side dish. It’s creamy, tangy, and packed with delicious crab flavor. Adjust the seasoning and ingredients according to your taste preferences.

Gluten Free Apple Cake

Here’s a delicious gluten-free apple cake recipe:

Ingredients:

  • 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 tsp if not included)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 2 cups diced apples (peeled and cored, about 2 medium apples)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan or line it with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  6. Add apples and nuts: Fold in the applesauce, diced apples, and chopped nuts (if using) until evenly distributed.
  7. Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serving:

You can serve the cake as is, dust it with powdered sugar, or top it with a simple glaze made from powdered sugar and a little milk or apple juice. Enjoy your gluten-free apple cake!

Gluten-Free Sweet Potato and Halloumi Salad

Ingredients

For the Salad
  • 200g halloumi cheese, sliced
  • 2 medium sweet potatoes, peeled and diced
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 2 cups mixed salad greens (spinach, arugula, etc.)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • Olive oil
  • Salt and pepper
For the Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard (ensure gluten-free)
  • Salt and pepper to taste

Instructions

Prepare the Sweet Potatoes:

    • Preheat your oven to 200°C (400°F).
    • Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
    • Roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

    Grill the Halloumi:

      • While the sweet potatoes are roasting, heat a grill pan or non-stick skillet over medium heat.
      • Add the halloumi slices and cook for 2-3 minutes on each side until golden brown.

      Prepare the Vegetables:

        • In the same pan, add a bit more olive oil if needed and sauté the red onion and bell pepper until tender, about 5-7 minutes.

        Make the Dressing:

          • In a small bowl, whisk together the olive oil, lemon juice (or apple cider vinegar), honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.

          Assemble the Salad:

            • In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado, roasted sweet potatoes, and sautéed red onion and bell pepper.
            • Add the grilled halloumi slices on top.
            • Drizzle the dressing over the salad and toss gently to combine.

            Serve:

              • Serve immediately while the halloumi and sweet potatoes are still warm.

              Enjoy your meal!!!

              Health Sweet Potato and Arugula salad

              You have to try it!!!! A tasty and healthy sweet potato and arugula salad recipe:

              Ingredients:

              • 2 large sweet potatoes, peeled and cubed
              • 2 tablespoons olive oil (for roasting)
              • Salt and pepper to taste
              • 5 cups arugula
              • 1/2 cup crumbled feta cheese
              • 1/4 cup toasted pecans
              • 1/4 cup dried cranberries

              Dressing:

              • 3 tablespoons olive oil
              • 2 tablespoons balsamic vinegar
              • 1 teaspoon Dijon mustard
              • 1 teaspoon honey
              • Salt and pepper to taste

              Instructions:

              1. Preheat Oven: Preheat your oven to 400°F (200°C).
              2. Roast Sweet Potatoes: Toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through.
              3. Prepare Dressing: While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
              4. Assemble Salad: In a large bowl, combine the arugula, roasted sweet potatoes, crumbled feta cheese, toasted pecans, and dried cranberries.
              5. Dress Salad: Drizzle the dressing over the salad and toss gently to combine.
              6. Serve: Serve immediately and enjoy your fresh and flavorful sweet potato and arugula salad!

              This salad is perfect as a light meal or as a side dish.

              Gluten Free Chocolate Chip Cookies

              Here’s a delicious gluten-free chocolate chip cookie recipe, you have to try it, kids love it!!!

              Ingredients:

              • 2 cups gluten-free all-purpose flour (with xanthan gum)
              • 1/2 teaspoon baking soda
              • 1/2 teaspoon salt
              • 3/4 cup unsalted butter, melted
              • 1 cup packed brown sugar
              • 1/2 cup granulated sugar
              • 1 tablespoon vanilla extract
              • 1 large egg
              • 1 large egg yolk
              • 2 cups semisweet chocolate chips

              Instructions:

              1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
              2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
              3. Combine Wet Ingredients: In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until well blended. Beat in the vanilla extract, egg, and egg yolk until light and creamy.
              4. Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips by hand using a wooden spoon.
              5. Scoop Dough: Drop cookie dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
              6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned. The centers may still look a bit underdone, but they will set as they cool.
              7. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

              Enjoy your gluten-free chocolate chip cookies!

              Gluten free Pancakes

              Enjoy that amazing Gluten Free Pancakes!

              Sure! Here’s a simple and delicious gluten-free pancake recipe that’s perfect for kids:

              Gluten-Free Pancakes

              Ingredients:

              • 1 cup gluten-free all-purpose flour (ensure it’s a blend with xanthan gum, or add 1/4 teaspoon xanthan gum if not included)
              • 2 tablespoons sugar
              • 1 tablespoon baking powder (gluten-free)
              • 1/4 teaspoon salt
              • 1 cup milk (or dairy-free alternative like almond milk)
              • 1 large egg
              • 2 tablespoons melted butter (or coconut oil for dairy-free)
              • 1 teaspoon vanilla extract

              Instructions:

              1. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
              2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
              3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be a bit lumpy, but that’s okay. Avoid overmixing to keep the pancakes fluffy.
              4. Preheat and Grease the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
              5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes on the other side until golden brown.
              6. Serve: Serve the pancakes warm with your kids’ favorite toppings like fresh fruit, maple syrup, honey, or a dusting of powdered sugar.

              Enjoy your delicious, gluten-free pancakes!

              Why you should eat healthy breakfast?

              Eating a healthy breakfast provides several benefits for your overall well-being:

              1. Energy Boost: Breakfast replenishes your body’s energy levels after a night’s sleep, helping you kickstart your day with increased vitality and alertness.
              2. Improved Concentration and Focus: A nutritious breakfast provides essential nutrients to support cognitive function, enhancing concentration and mental clarity throughout the morning.
              3. Weight Management: Eating a balanced breakfast can help regulate appetite and prevent overeating later in the day. It jumpstarts your metabolism, supporting weight management goals.
              4. Nutrient Intake: Breakfast is an opportunity to consume important nutrients like fiber, vitamins, and minerals, contributing to overall health and supporting various bodily functions.
              5. Blood Sugar Control: A healthy breakfast helps stabilize blood sugar levels, preventing energy crashes and mood swings that can occur when blood sugar fluctuates.
              6. Better Food Choices: Starting the day with a nutritious meal sets a positive tone for your eating habits, making it more likely that you’ll make healthier food choices throughout the day.
              7. Enhanced Physical Performance: For those engaging in physical activities, a healthy breakfast provides essential fuel and nutrients, improving endurance and performance.

              Remember, a healthy breakfast includes a balance of carbohydrates, protein, and healthy fats. Incorporate whole foods such as fruits, vegetables, whole grains, and lean proteins to maximize the nutritional benefits.

              Apple strudel cake

              A delicious recipe for Apple Strudel Cake:

              Ingredients for the Cake:

              • 2 cups all-purpose flour
              • 2 teaspoons baking powder
              • 1/2 teaspoon baking soda
              • 1/2 teaspoon salt
              • 1 teaspoon ground cinnamon
              • 1/2 teaspoon ground nutmeg
              • 1/2 cup (1 stick) unsalted butter, softened
              • 1 cup granulated sugar
              • 2 large eggs
              • 1 teaspoon vanilla extract
              • 1/2 cup sour cream
              • 2 cups peeled, cored, and thinly sliced apples (about 2 medium-sized apples)

              Ingredients for the Streusel Topping:

              • 1/2 cup all-purpose flour
              • 1/2 cup granulated sugar
              • 1/2 teaspoon ground cinnamon
              • 1/4 cup (1/2 stick) unsalted butter, cold and cubed

              Instructions:

              1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan.
              2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
              3. In a separate large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
              4. Beat in the eggs one at a time, then stir in the vanilla extract.
              5. Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.
              6. Gently fold in the thinly sliced apples.
              7. Pour the cake batter into the prepared baking pan and spread it evenly.
              8. In a small bowl, prepare the streusel topping. Mix together the 1/2 cup of flour, 1/2 cup of sugar, and 1/2 teaspoon of ground cinnamon. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
              9. Sprinkle the streusel topping evenly over the cake batter.
              10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
              11. Allow the Apple Strudel Cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
              12. Once cooled, slice and enjoy your homemade Apple Strudel Cake! You can dust it with powdered sugar for a finishing touch if desired.

              This cake combines the flavors of apple strudel with a moist and tender cake base. Enjoy!

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