corn free

Steamed char siu bao is a typical and popular Cantonese bun stuffed with diced barbecue pork and most commonly served as a dim sum in yum cha restaurants.

Chinese Steamed Barbecue Pork Buns (Char Siu Bao)

flour

Baking or parchment paper,

For the Filling:

gluten free barbecue sauce (refer relevant recipe)

For the dough:

Dry Ingredients:

(1.5Ib) gluten free white bread flour (Laucke Easy Bakers)

dry active yeast

(1 ounces) agave sugar

salt

Wet Ingredients:

olive oil

rice milk

vanilla extract

This steamed chicken with ginger and shallot (spring onion/scallion) sauce is a popular and easy to make Chinese home cooking dish that utilises the Cantonese classic multipurpose sauce made with ginger and shallot.

Steamed Chicken with Ginger Shallot

oriental cucumber, thinly sliced lengthwise

basmati rice

For the Ginger Shallot Paste:

extra virgin olive oil

ginger,

shallots

garlic

For the Sauce:

sesame oil

white pepper

For the Chilli Dipping Sauce:

red chillies, deseeded (optional)

brown onion,

sugar

lime zest

lime juice

For the Garnish:

coriander

A simple and aromatic braised beef dish with sweet &amp; mildly nutty flavour of dry sherry combined with the zesty &amp; earthy flavour of ginger &amp; pungent spices.

Instant Pot Braised Beef and Ginger Wine

garlic cloves,

1.5kg (3Ib) gravy beef,

star anise

cloves

water

bok choy,

rice

¼ cup blackstrap molasses

coconut aminos

dry sherry

potato starch

spring onion (scallions) thinly sliced lengthwise

A step-by-step homemade Healthy Lemonade Recipe that's sugar-free and only 3 ingredients! How to make lemonade without sugar is so easy, full of fresh lemon juice, and nothing artificial! A simple kid-friendly drink that's gluten-free, vegan, keto, allergy-free, and paleo!

Healthy Lemonade Recipe (Sugar-Free, Homemade, 3-Ingredients)

Cup Water

5-6 Lemons (1 Cup Juice)

Water

To make the simple syrup, boil 1 cup of water on the stove before adding in 1 cup of granulated sweetener to dissolve. Remove from heat and allow it to cool while you juice your lemons.

Wash and slice your lemons in half before juicing the halves into a liquid measuring cup. You want 1 cup of lemon juice.

Add the lemon juice to a large pitcher, before adding 3 cups of fresh water to the juice. Add an extra 4th cup if you want the lemonade more diluted.

Now add the sugar-free simple syrup you made. Start with 3/4 cup and add more if needed after taste testing.

Serve chilled with ice and extra lemon slices if desired.

I've never tried any of these sweeteners before, but I'm excited to try! I just ordered monkfruit to try this recipe!!

I love that I can enjoy lemonade without all the sugar but it's still sweet!

This super easy Vegan Sweet Potato Casserole with Marshmallow topping is a healthier twist on the classic Thanksgiving side dish! A sweet holiday favorite that's gluten-free, allergy-free, sugar-free, and optionally paleo! Smooth, mashed sweet potato topped with homemade marshmallow fluff, and baked to perfection!

Vegan Sweet Potato Casserole with Marshmallow (Gluten-Free, Allergy-Free)

lbs of Sweet Potatoes*

Cup Brown Sugar-Style Erythritol (or preferred light brown sugar)

Stick of Vegan/Soy-Free Butter (4 Tablespoons)

Tsp Cinnamon

Tsp Pure Madagascar Bourbon Vanilla Extract

Prepared Batch of Homemade Marshmallow Fluff**

With your pre-cooked sweet potatoes (canned, boiled, steamed, or roasted), take the cooked flesh and add it to a large bowl along with the brown sugar sweetener, vegan butter, cinnamon and vanilla. If the sweet potato flesh is not still hot, add everything to a pot on the stove instead of a bowl and heat it for the butter and sweetener to melt into the potatoes.

Mash the ingredients together (or use a mixer) to get a uniform, smooth, mixture.

Spread the sweet potato mixture into a greased 8x8 casserole dish and smooth the top.

Scoop the preparped marshmallow fluff on to the top of the sweet potato mixture and spread it into a thick layer. Take the back of a spoon and make peaks from the fluff all over the top.

Bake the casserole in the oven for 10 minutes until the peaks you made in the fluff are golden brown.

I have never had Sweet Potato pie before. Wow, this post just makes me want to make it badly. Thanks for sharing.

YUMMY!!! This looks so tasty and I cannot wait to try.

Love sweet potato and this looks absolutely amazing!! Perfect for this season too, will have to make it sometime soon!

What a wonderful Thanksgiving and holiday dish that's upgraded for allergy friendly get togethers.

So simple, healthier than Most others, and delicious!!! IT’s a keeper..

Yummy :-) This looks so delicious!
Perfect for a Thanksgiving, cant wait...

This easy Vegan Eggplant Parmesan recipe is gluten-free, allergy-free, and quick to prepare! Crispy eggplant slices made without oil or eggs in the air fryer, then layered and baked with homemade Italian tomato sauce and dairy-free, soy-free, nut-free cheese! A quick and healthy dinner for the whole family!

Easy Vegan Eggplant Parmesan (Gluten-Free, Allergy-Free) | Air Fried &amp; Baked

Large Eggplant

Cups Gluten-Free Breadcrumbs

TB Homemade Vegan Parmesan (optional)

Cup Milled Flax Seed + 1/2 Cup Water

Cups Marinara Sauce (see below for homemade recipe)

oz Bag Vegan Mozzarella Cheese Shreds

15 oz Can Plain Unsalted Tomato Sauce

15 oz Can Plain Unsalted Crushed Tomatoes

Tsp Dried Basil

Tsp Dried Oregano

Tsp Minced Garlic

Tsp Onion Powder

Tsp Black Pepper

In a wide bowl, mix the milled flaxseed together with 1/2 cup water and allow it to gel for 5 to 10 minutes. In another bowl, mix together the breadcrumbs and parmesan.

Slice the ends off your eggplant and then slice 1/4-inch thick rounds. Dip each round in the flax egg, then coat in the breadcrumb mixture.

Air Fryer: 

To air fry the eggplant, place 3 to 4 rounds at a time in your air fryer, set the temperature to 400°F, and fry for 5 to 7 minutes. Oven Method: Preheat the oven to 350°F and bake the rounds, on a linded baking sheet, for 5-7 minutes on each side until golden brown.

For the Eggplant:

If using homemade sauce, simply mix together the sauce ingredients in a bowl and set aside.

In an 8x8 casserole dish, lightly coat the bottom of the dish with sauce, layer 4 breaded eggplant rounds, cover with 1 to 2 cups of sauce, then top with about half the shredded cheese. Repeat this process for an additional layer.

Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and golden brown.

Remove, let cool, and serve with fresh parsley if desired.

Assembling the Casserole:

I am definitely going to share this recipe with my Mother. She is allergic to gluten, but she is trying to eat a more plant based diet. Unfortunately a lot of my favourite vegan meals have gluten in them so I can't share them with her. I am also really excited to try your cheese recipes.

Love this recipe, thanks for sharing! This comes in handy because I don't eat dairy and eggplant parmesan is such a good meal!

This vegan dish looks must try so good! I really love eggplant dishes so this is going to a must-try soon.

Your Vegan Eggplant Parmesan was delicious, we loved it!

Easy gluten free tortillas with just 2 ingredients (water and salt not included). You can quickly prepare these gluten-free wraps in about 15 minutes! They are allergy-friendly (wheat-free, corn-free, vegan, grain-free, no yeast) and perfect for tacos, burritos, quesadillas, enchiladas, flatbread, etc. The recipe is oil-free, uncomplicated, and requires little effort!

Gluten-free Tortillas

chickpea flour ((also called garbanzo bean flour))

tapioca flour ((see notes))

You can watch the video in the post for visual instructions.Process the ingredients in your food processor (or just whisk them together in a bowl). Use 3/4 cup of water if you plan to make thicker tortillas for tacos. Add about 1 cup of water if you want to make thinner tortillas. You can use up to 1 2/3 cups (400 ml) for very thin wraps/crepes.

Heat a little oil in a non-stick pan/skillet over medium heat. Pour about 1/3 cup into the pan/skillet (1/4 to 1/3 cup is a good size for a taco). If you plan to make enchiladas use more batter for each tortilla.

Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy!

https://content.jwplatform.com/videos/jh7M5QrF.mp4

Easy gluten-free tortillas with just 2 ingredients (water and salt not included). You can quickly prepare these gluten-free wraps in about 15 minutes! They are allergy-friendly (wheat-free, corn-free, vegan, grain-free, no yeast) and perfect for tacos, burritos, quesadillas, enchiladas, flatbread, etc. The recipe is oil-free, uncomplicated, and requires little effort!

Gluten-Free Tortillas (The Best Recipe, So Easy)

Here’s an easy way to make congee using a rice cooker – there’s nothing easier than throwing everything into a pot a clicking a button, especially when you’re hurting.  Stirring is important here, but overall, this is convenience cooking that will hopefully help you through the rest of the chilly days to come.

Rice Cooker Congee

jasmine rice (uncooked)

water or chicken stock

ginger

gluten-free oyster sauce (or fish sauce)

gluten-free tamari soy sauce

fish

seafood (such as shrimp, scallops, squid)

onions

White pepper

Salt and pepper

Rinse rice in rice cooker pot, changing water 4 to 5 times.  Add stock, ginger, garlic, oyster sauce, tamari sauce to pot and turn on rice cooker.  Leave uncovered and stir occasionally for 45 minutes or until congee is smooth and no longer grainy.  Add more water or chicken stock if necessary.

When congee is done, change setting to 'keep warm'.  Add fish and seafood to rice cooker. Stir and cover for 5 minutes or until seafoods is cooked through.  Add salt to taste and stir in cilantro.  Garnish with green onions and serve with white pepper and tamari sauce.

My No-Bake Key Lime Pie in a Jar is like an explosion of SPRING in your mouth! All the Key Lime Flavor you crave but none of the hassle.  This Sugar-Free Key Lime Pie is keto-friendly with only 4g net carbs per serving!

No-Bake Key Lime Pie in a Jar

Blue Diamond® Almond Flour

Butter (or ghee)

Golden Monk Fruit Sweetener (or regular)

Cream Cheese

Heavy Cream

key lime juice

powdered monk fruit sweetener

Vanilla

In a skillet over medium/high heat, melt butter. Add Blue Diamond® Almond Flour and monk fruit. Stirring often, toast until golden brown, 3-5 mintues. Remove from heat, set aside to cool.

For the Crust

Using a hand or stand mixer, combine cream cheese and monk fruit. Make sure it is smooth and creamy.

Add key lime juice and lime zest, continue mixing.

Increase mixer to high, drizzle in heavy cream and WHIP until light and fluffy.

For the No-Bake Key Lime Pie Filling

Whip heavy cream, sweetener and vanilla until it&#039;s creamy and thick. Be careful not to over beat.

For the Keto Whipped Cream

https://content.jwplatform.com/videos/AySxld3l.mp4

My No-Bake Key Lime Pie in a Jar is like an explosion of SPRING in your mouth! All the Key Lime Flavor you crave but none of the hassle. This Sugar-Free Key Lime Pie is keto-friendly with only 5g net carbs per serving

Keto Key Lime Pie in a Jar.mp4

Wheat-Free Wheat Thins? This Homemade Gluten-Free Wheat Thins recipe is a celiac-safe copycat of Nabisco's classic whole-grain cracker! This quick &amp; easy healthy snack is vegan, allergy-free, and kid-friendly. Great for plain snacking, pairing with soups or salads, and topping with dips and spreads!

Homemade Gluten-Free Wheat Thins (Vegan, Allergy-Free)

Cup Brown Rice Flour

Cup Milled Flax Seeds

Tsp Paprika

TB Vegan/Soy-Free Butter (cold, cubed)

TB Water (as needed)

In a large mixing bowl, combine all the ingredients except the water.

Knead the cold butter into the dough ingredints and then start adding the 4 tablespoons of water, one-by-one, until the the dough is no longer dry.

Take your cracker dough and roll it out between 2 non-stick silicone baking mats or parchment paper to about 1/8-inch thickness.

Cut about 40, square 1-inch by 1-inch crackers, using a round wheel pizza slicer or sharp knife, re-rolling the dough as needed.

Space the crackers out on a silicone baking mat or parchment paper lined baking sheet and bake them 10-20 minutes. Just until they are golden brown around the edges.

Remove then crackers and let them cool completely before storing them in a airtight, sealed food storage bag or container for up to 4 weeks.

Oh man, you are making me feel snack-y :) These look so good!

One thing I havent really tried making my family are crackers but it is such a great way to help control what your family is eating... especially salt and sugar that are in store. Great recipe!

These look delicious... I will definitely give this recipe a try! Did you use flax seeds or flax meal?


Thank you for sharing!

Oh my these look so delicious as if they're straight out of the box. Thanks for another amazing recipe!

It has been a long time since I have eaten wheat thins. We don't have the same product here in Japan. It would be good to make something like this recipe!

We just made these are they tasted so "real"!

No need to hunt for, or pay a lot, for grain-free powdered sugar. You can make it yourself, in seconds, with a high speed blender or coffee grinder!

Grain-Free Powdered Sugar {gluten-free, easy}

(192 g) natural cane sugar sugar

(22 grams) tapioca starch (see note for options)

Place the sugar and the starch in the...

Place the sugar and the starch in the blender or coffee grinder.

Cover the container and process on the highest...

Cover the container and process on the highest setting until powdery. It will take about 30 seconds in a high speed blender (about 2 minutes in a standard blender).

Transfer to an airtight container.

Place 1/4 cup of sugar in the grinder;...

Place 1/4 cup of sugar in the grinder; add all of the tapioca starch.

Cover and process, shaking the grinder to distribute...

Cover and process, shaking the grinder to distribute the ingredients, until powdery (it will take about 2 minutes, max).

Transfer to an airtight container and repeat with...

Transfer to an airtight container and repeat with the remaining sugar. Stir to combine all of ground sugar once finished.

This easy recipe for Pizza Potatoes is just 3 main ingredients and a perfect comforting side dish for your next weeknight dinner! This pizza potato casserole is vegan, gluten-free, allergy-free, and baked right in a skillet! A kid-friendly and healthier dairy-free way to enjoy all the flavors of pizza!

Pizza Potatoes Casserole (Vegan, Gluten-Free Allergy-Free)

lbs Yellow or White Potatoes (cubed)

Onion Powder (to taste)

Garlic Powder (to taste)

Black Pepper (to taste)

Salt (to taste)

Cups Pizza Sauce (homemade recipe below or jarred)

Cups Vegan/Allergy-Free Mozzarella Cheese Shreds

Choice

In a large pot of boiling water on the stove, add the cubed potatoes and cook for 12-15 minutes, until just fork tender. Drain and add the potatoes to the large skillet or casserole dish you'll be using.

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