CHOCOLATE AVOCADO TRUFFLES - GLUTEN FREE - PALEO

I N G R E D I E N T S 

1 Ripe Avocado
250 grams 70% dark chocolate
2 Tblspn almond flour
2 Tblspn Honey or brown sugar
1 teapsoon vanilla escense 
pinch of salt
shredded coconut or cocoa powder to roll them in

optional: raisins, sultanas, anything you want!

1. Pit the avocado and mash the flesh with a fork until completely smooth and lump free.
2. Melt the chocolate in a double boiler. Once melted, stir in the mashed avocado, brown sugar/honey, vanilla extract, and salt, mix til combined, it will look all lumpy.
3. Place the truffle mixture into the freezer for 10-20 minutes and cool until partially set.
4. Use a small ice cream scooper or tablespoon to dollop out the truffles and form balls with your hands. Roll in the shredded coconut.
5. Stuff 5 in your mouth.

GLUTEN FREE CHOCOLATE CHIP COOKIES

I N G R E D I E N T S

215 grams/1 1/2 cups gluten-free flour blend
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
100 grams (1/2 cup) lightly packed dark brown sugar
67 grams (1/3 cup) granulated sugar
2 teaspoons pure maple syrup
140 grams unsalted butter, softened (1/2 cup + 2 tablespoons)
1 large egg, room temperature (mine always weighs as close to 60 grams as possible)
1 teaspoon vanilla essence
dark chocolate chunks

R E C I P E 

In a bowl, stir together flour, baking soda and salt. Set aside. In another bowl, stir together sugars and maple syrup so that no lumps remain. Set aside.

In a mixing bowl, beat butter on medium speed until mayonnaise consistency, about 1 1/2 minutes. Add sugar mixture and beat for 1 1/2 minutes on medium speed, scrape down sides, then beat for another 1 1/2 minutes so the mixture is light and fluffy. Add egg and walnut extract, incorporate on low speed for 20 seconds.

Then incorporate flour mixture slowly, until batter just comes together and no flour streaks are present. Stir in chocolate with spoon. Refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees. After batter has chilled, make cookie dough balls that are a scant 2 tablespoons of batter. DONT FLATTEN. bake for about 12 minutes. They should look light not brown, a little underbaked in the middle, starting to brown on the outside.

recipe via http://heartbeetkitchen.com/2014/recipes/best-gluten-free-chocolate-chip-cookies/

YEAST FREE 5 MINUTE PIZZA DOUGH

I N G R E D I E N T S
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾-cup + 2 tablespoons water
1 tablespoon olive oil

I N S T R U C t I O N S
In a mixing bowl, combine flour, baking powder and salt
Combine water and oil in a separate bowl or cup; stir to combine.

Slowly add water mixture to the flour mixture.
Using a bread hook mixer gently stir and mix until dough forms a ball; dough should be soft, but not sticky. Add more water if it's too dry, 1 tablespoon at a time. If it's too sticky, add more flour.

Lightly flour your work area and knead dough for 5 minutes.

Spread pizza dough on the prepared pan, using the palm of your hands and fingers to stretch it out to about a 1-inch thickness.

Grill or bake in a 400-degree oven for 15 to 20 minutes, or until lightly browned.

recipe adapted from diethood.com

ROAST STRAWBERRY CAKE - GLUTEN FREE

I N G R E D I E N T S

For the Roasted Strawberries

8-ounces medium strawberries, hulled

• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• pinch of salt
• 2 teaspoons balsamic vinegar

For the cake

• 1 cup granulated sugar 
• 1 tablespoon lemon zest (1 medium lemon)
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3/4 cup gluten free flour mix
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 6 tablespoons/90 grams unsalted butter, melted and cooled
• 1/4 cup sliced almonds

I N S T R U C T I O N S

1. Prepare the strawberries: Place a rack in the center of the oven and preheat oven to 175 degrees C. Line a rimmed baking sheet with parchment paper (Be sure to use a rimmed baking sheet to catch any strawberry juices.) In a medium bowl, whisk together maple syrup, olive oil, and salt and balsamic vinegar until well combined. Arrange strawberries in a single layer on the prepared baking sheet and drizzle sauce over. Roast for 20-25 minutes, watching carefully towards the end—the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
2. Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 8-inch cast-iron skillet, other heavy oven-proof skillet, a 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
3. In a medium bowl, whisk the granulated sugar the lemon zest and the eggs. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, gluten free flour, and baking powder into the wet ingredients. Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
4. Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface.
5. Bake the cake for 40- 1 hour, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Let cool completely before slicing.