You would never guess that this Lemon Poppyseed Cake is gluten free. It&#039;s so moist, tender and full of rich flavor!

Gluten Free Lemon Poppyseed Cake

lemon

lemon juice (from 1 lemon)

vegetable oil (such as grapeseed

eggs

2% Greek Yogurt (such as Fage)

cane sugar

vanilla extract

almond flour

rice flour

salt

baking powder

baking soda

Tablespoons poppy seeds

sugar

vanilla

lemon juice (as needed)

Preheat the oven to 350 degrees F. Lightly brush the inside of a 10x5 inch loaf pan with oil or nonstick spray, and line with a strip of parchment paper so that some is overhanging on the two long sides of the pan. Set aside.

In a large bowl, mix together the lemon zest, lemon juice, vegetable oil, eggs, yogurt, sugar and vanilla with a whisk. Mix for about 1 minute until the mixture is very smooth and there are a few bubbles. Add the flours, salt, baking soda, baking powder and poppy seeds to the batter. Continue to whisk the mixture until just combined, and no more clumps of dry mix remain.

Pour the batter into the prepared pan. Bake in the oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the cake to cool in the pan for at least 30 minutes before transferring to a rack or plate to continue cooling.

To make the glaze, add the powdered sugar and vanilla together to a small bowl. Add 1 tablespoon lemon juice, and mix in more as needed for a smooth texture. Drizzle the glaze back and forth over the cake. Slice and serve.

Two simple methods for homemade chickpea flour (garbanzo bean flour) - a wonderful gluten-free flour option for a wide variety of your baking needs.

How To Make Chickpea Flour

chickpeas

Directly blend the dried chickpeas in a high-speed food processor/blender or grind them in a spice grinder.

Sieve the flour to remove any lumps. Then try grinding the larger particles again.Store in an airtight container for up to 2 months.

Option 1

First, soak the chickpeas overnight (minimum of 8 hours, and you can go up to 24 hours). Make sure to cover them with enough water as they will expand 2-3 times their size.

Drain the water (you can use this to water plants) and rinse well the soaked beans. Then, pat them dry as much as you can.

Dry the chickpeas in a sunny warm spot or alternatively, dry them in the dehydrator or oven at 50ºC for 12 hours.Lay them out in single layers across baking sheets (or the dehydrator trays), for the quickest dry time.

When the chickpeas are completely dry, grind them. If they&#039;re not completely dry then you&#039;ll end up with a &#039;paste&#039; rather than flour- so be patient. You can blend them in a high-speed food processor/blender or grind them to a fine flour in a spice grinder.

Sieve the flour to remove any lumps. Then, you can try grinding the larger particles again. This may take a few passes to all become fully ground.

Store in an airtight container for up to 2 months.

Option 2 (my preferred method)

https://content.jwplatform.com/videos/g9NfbObs.mp4

Chickpea flour is an excellent gluten-free flour option for a wide variety of baking. This video shows the simple method for making homemade chickpea flour (garbanzo bean flour).

Cover calamari in chermoula and grill it for a delicious addition to this easy low-fat salad that takes only 10 minutes to cook.

Chermoula-grilled calamari salad

red chilli, deseeded, chopped

parsley leaves

coriander leaves

garlic cloves, crushed

tsp cumin

paprika

milliliters (1/4 cup) fresh lemon juice

tbsp extra virgin olive oil

calamari, cut into 7cm pieces, scored

red onion, finely chopped

can chickpeas, rinsed, drained

green beans, halved, steamed

roasted red capsicum,

Lemon

The recipe yields 16 2&quot; square brownies baked in an 8x8 inch pan. All quantities displayed below are triple those of Boo’s original single-serve recipe, and slightly adjusted to my preferences and what I had on hand: Instead of whey protein, I used PEScience’s Whey-Casein blend. I also used oat flour in place of all purpose flour and reduced Erythritol from 135g to 100g. 

Boo's Ridiculous Brownies

Cocoa Powder

Select Protein

Oats, ground into flour

Erythritol

(1/2 tsp) Baking Powder

carbonated beverage of choice

Preheat your oven to 180°C (375°F)

In a large bowl, combine dry ingredients (cocoa,...

In a large bowl, combine dry ingredients (cocoa, protein powder, oat flour, erythritol, baking powder and salt.. everything but your carbonated liquid) until evenly distributed. My cocoa powder was clumpy, so I used a sieve to break up all the lumps! 

Into the dry mixture, lightly stir in your...

Into the dry mixture, lightly stir in your carbonated beverage until no lumps remain. The batter should be very liquid and begin spewing bubbles! Immediately pour into your greased/lined 8”x8” pan and bake for 25 - 35 minutes, or until a toothpick comes out clean when inserted. 

Let cool in the pan for 5 more...

Let cool in the pan for 5 more minutes after baking, then an additional 30 minutes out of the pan before slicing and storing. As Boo notes, the brownies continue to cook in the pan after leaving the oven, and may not have set completely. 

Bonus tip: I wrapped mine individually in aluminium...

Bonus tip: I wrapped mine individually in aluminium foil (because portion control lol) and reheated them in the microwave with a dollop of peanut butter… SO FUDGY! 

Ovaj cokoladni kolac me odusevio svojim okusom,...divan,lagan i topi se u ustima!

Cokoladno-bademasti kolac (bez brasna)!

250 gr tamne cokolade (70 % kakao)

150 gr maslac

gr nescafe (instant)

kasika ruma

120 gr badema mljevenih

zumanjaka

60 gr secera

bjelanjaka

malo soli i koja kap limunovog soka za bjelanjke

gr secera u prahu

Pjenasto umutite zumanjke sa 60 gr secera!Na pari ili na laganoj vatri otopite cokoladu i maslac!

U otopljenu cokoladu i maslac dodajte nescafe,rum i mljevene badame!Sve to dodajte u umucene zumanjke i secer i dobro promjesajte da se sjedini!

Bjalanjke mutite dok ne dobijete laganu pjenu i onda dodavajte postepeno secer u prahu,malo soli i limunovog soka!Mutite dok ne dobijete cvrsti saum!

Lagano dodajte umucene bjelanjke u tamnu smjesu od jaja i cokolade i sve rukom lagano izmjesajte!

Pripremite modlu promjera 24 cm malo je podmazite maslacem i stavite pek papir na dno!Uspite smjesu u modlu i lagano poravnajte!

Pecnicu ugrijte na 180' i pecite oko 25-30 min!Gotov kolac pospite secerom u prahu,pospite listicima badema i posluzite!

Napomena:U toku pecenja kolac ce lagano popucati po povrsini,neka vas to ne brine,tako mora biti!Inace pecen kolac izvana ima divnu tanku hrskavu koricu,a iznutra ,fin,socan i mokar,....kada ga jedete imate osjecaj kao da jedete najdivniju kremu od cokolade!

Pork Tenderloin Roast with Apple, Onion and Garlic Gravy

Pork

Granny Smith peeled

c Onions chopped

cl Garlic peeled (or more)

olive oil

Chicken broth

tb Wine vinegar

tb Honey

Salt and pepper

For a long time, this was the dish that I brought to every Thanksgiving dinner I attended. Then I realized I love it so much that I shouldn’t limit myself to enjoying it just once a year. Now I serve it regularly for dinner over brown rice and load up on tons of fall goodness.

Pumpkin Curry

Tablespoon of canola or vegetable oil

onion

water

coconut milk

pumpkin puree

cumin

curry powder

tofu,

veggies (optional)

Salt and pepper,

In a large pot over medium-high heat, heat the oil.

Add the onion and saute for 3 minutes or until it becomes translucent and tender.

Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, and curry powder, tofu, and any veggies (if using) and stir well to combine.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Remove from the heat. Add salt and pepper.

This Shiitake Asparagus Tofu Stir-fry will be your new go-to dish when you&#39;re in need of something super quick and easy yet flavorful and belly-filling at the same time! An Asian-inspired dish of &#39;meaty&#39; mushrooms, crunchy asparagus and perfectly golden tofu cubes made in less than 15 minutes, including prep time!

Shiitake Asparagus Tofu Stir-fry

sesame oil

garlic

ginger (minced)

red pepper flakes

green onions (sliced)

shallot (thinly sliced)

asparagus (chopped)

shiitake mushrooms (sliced)

soy sauce

Rice (for serving (optional))

In the large pan over high heat, heat the olive and sesame oils. Add the garlic, ginger, and red pepper flakes and stir-fry for 1 minute.

Add the onions, shallots, asparagus, and mushrooms and stir-fry for 2 minutes.

Add the tofu and soy sauce and stir-fry for 3 minutes until tofu goldens.

Optionally, serve over rice.

Thanks to Quaglia&#39;s gluten free flour, this is a pizza crust that&#39;s delightfully tender, but sturdy and structured with great flavor.

Gluten Free Pizza

active dry yeast

honey

gluten free pizza flour, (such as Quaglia Petra)

extra virgin olive oil

In the bowl of an electric mixer fitted with a dough hook*, add the warm water, yeast and honey. Stir to combine. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and start to bubble.

Add the gluten free flour and salt to the bowl. Mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 5 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add an extra tablespoon or two of flour if needed.

Drizzle the tablespoon of olive oil into the bowl, making sure to coat the entire ball of dough with the olive oil. Cover with a kitchen towel and allow to rest for 5 minutes.

Roll the pizza dough out on a floured surface to your desired thickness. Transfer the dough to a baking sheet or pizza peel, and top with your favorite toppings. Bake at 500 degrees F for about 8 to 10 minutes, or until crisp and golden brown. Drizzle the crust with extra olive oil if desired. Slice and serve hot.

*You can also prepare this dough by hand. Simply knead the dough for the same amount of time by hand.

&quot;This is a great smoothie with blueberries and bananas.  It is very refreshing and healthy for you.&quot;

Blueberry &amp; Banana Smoothie

Vanilla yogurt

Apple juice

Bananas

Frozen blueberries

-- Garnish --

blueberries

Recipe from the NY Times: http://www.nytimes.com/2010/07/13/health/nutrition/13recipehealth.html?_r=0
This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

Spicy Quinoa, Cucumber & Tomato Salad

quinoa

water (vegetable or chicken stock, optional)

cucumber

tomatoes

jalapeño

cilantro chopped;

lime juice

red wine vinegar or sherry vinegar

avocado sliced,

not set

This Simple Curry Roasted Broccoli is delicious! The curry flavor isn’t overwhelming and adds a little somethin’ to your basic roasted broccoli. So good!

Simple Curry Roasted Broccoli (Indian Broccoli + Other Flavors)

broccoli,

cashews

canola oil

curry paste

Preheat oven to 400F.

Rinse the broccoli and shake off excess water, but don&#39;t dry too thoroughly. Toss the broccoli and cashews with oil, place on a baking sheet, and roast for 20 minutes, stirring once or twice.

Meanwhile, in a small bowl or jar, stir together water, curry paste, sugar and salt. Remove broccoli from oven and toss with curry glaze.

Return broccoli to oven for 5-10 minutes, until glaze is absorbed.

An updated version of this recipe is also in my book, Plant-Based on a Budget.

The name chilaquiles is derived from the Nahuatl (the language of the Aztecs in Mexico) word chil-a-quilitl which means “herbs or greens in chile broth.”

It used to be one of my favorite breakfast dishes as a child. It’s traditionally made with eggs and cheese, but since I no longer eat those things I did my best to improvise on this tasty plant-based version. Like a lot of our other dishes, this Chilaquiles recipe can be changed using the produce you have on-hand. As long as you have the tofu, the tortillas, and the spices, you can really add any other veggies (i.e. chopped spinach, corn, diced tomatoes, canned or fresh jalapeños, etc).

If you’re on a time crunch, you can also replace the tortillas with a generous handful of tortilla chips.

Tofu Chilaquiles

vegetable oil

corn tortillas

chili powder

cilantro (chopped)

Salt (to taste)

pinto beans

Bottle of salsa (your choice of red or

avocado

cilantro (minced

In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.

Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.

Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro

This easy vegan risotto recipe cooks up perfectly creamy and delicious! It’s loaded with lots of veggies for an easy dinner recipe everyone will love. 

Best Veggie Vegan Risotto

olive oil ((optional--

mushrooms

Arborio rice

vegetable broth

asparagus

tomato

shredded carrot

Tablespoons of snipped fresh basil

In a large saucepan over medium heat, heat the oil. Add mushrooms, onion, and garlic and cook until onion is tender.

Add rice. Cook and stir for about 5 minutes more until rice is golden brown.

Meanwhile, in another saucepan, bring broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.

Continue to cook and stir over medium heat until the liquid is absorbed. Add another 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth,1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)

Top 20 gf recipes from across the web

The most viewed gf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Lemon Poppyseed Cake

How To Make Chickpea Flour

Chermoula-grilled calamari salad

Boo's Ridiculous Brownies

Cokoladno-bademasti kolac (bez bras...

Pork Tenderloin Roast with Apple, O...

Pumpkin Curry

Shiitake Asparagus Tofu Stir-fry

Gluten Free Pizza

Blueberry & Banana Smoothie

Spicy Quinoa, Cucumber & Tomato Sal...

Simple Curry Roasted Broccoli (Indi...

Tofu Chilaquiles

Best Veggie Vegan Risotto

Vegan Lemon-Garlic Mediterranean Qu...

Queso Fundido with Chorizo

Gluten Free Banana Loaf with Carame...

Healthy Mango Black Bean Salad

Horchata Overnight Oats (Dairy-Free...

Creamy Vegan Broccoli Soup

Top 20 gf recipes from across the web

The most viewed gf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Lemon Poppyseed Cake

How To Make Chickpea Flour

Chermoula-grilled calamari salad

Boo's Ridiculous Brownies

Cokoladno-bademasti kolac (bez bras...

Pork Tenderloin Roast with Apple, O...

Pumpkin Curry

Shiitake Asparagus Tofu Stir-fry

Gluten Free Pizza

Blueberry &amp; Banana Smoothie

Spicy Quinoa, Cucumber & Tomato Sal...

Simple Curry Roasted Broccoli (Indi...

Tofu Chilaquiles

Best Veggie Vegan Risotto

Vegan Lemon-Garlic Mediterranean Qu...

Queso Fundido with Chorizo

Gluten Free Banana Loaf with Carame...

Healthy Mango Black Bean Salad

Horchata Overnight Oats (Dairy-Free...

Creamy Vegan Broccoli Soup

The most viewed gf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Blueberry & Banana Smoothie