1 Gluten Free Cake Mix (follow the instructions)
2 cans Coconut Milk
1 pint Blueberries (I picked mine at a local blueberry farm)
1 pint Strawberries
1 Lemon, for zesting
My office is having a 4th of July themed food week. I wanted to make something fun but didn’t have a lot of time to prepare. To speed up the process I used a gluten free cake mix. If you add a dash of vanilla and some lemon zest it brightens up the entire cake and pairs really well with the fresh fruit. Once the cake has cooled cut it into small pieces so it is easy to layer.
I made the cake gluten free for a coworker and dairy free since I am lactose intolerant. I used my coconut whipped cream recipe and added some lemon zest to match the flavor in the cake. Once the cake and whipped cream are ready you can start layering. Starting at the bottom alternating layers of blueberries, cake, whipped cream and then strawberries. I started off with a layer of cake and whipped cream to help hold everything up.
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3 Cups Mashed Butternut Squash
1 Cup Corn Flour
1 Cup Garbanzo Flour
1/4 tsp Sea Salt
1/8 tsp Black Pepper
2 Tbsp. plus 1 Tbsp. Ground flax
1 Tbsp. Italian seasonings
1/4 Cup Cashews
1/2 Cup packed basil
1 Cup packed spinach
1/2 Lemon, juiced
1 Tbs. Pine Nuts
Sea Salt and Pepper to taste
8 Tbsp. Grapeseed oil
*In a food processor puree all ingredients until smooth
In a small bowl combine the 2 Tbsp of ground flax with 4 Tbsp water. Let sit for 5 minutes.
In a larger bowl combine 3 cups of squash with the soaked flax meal, flours, salt, pepper, Italian seasonings, and extra ground flax. Stir to combine.
Spread the mixture onto a parchment lined tray and create a circle, making sure that the edges are a little bit thicker. Bake at 425 for 30-35 minutes or until the edges are crisp and golden and the center is set (and can peel away from the paper). Top with sauce and toppings of your choice, and bake for another 10 minutes.
My toppings: pineapple, basil, tomatoes, red onion, red pepper and some Cabot shredded mozzarella
When sweet cravings get the best of you it is always nice to have something to fall back on that won’t knock you off the wagon. This recipe packs in over 60 grams of protein and melts in your mouth like the ultimate cheat meal, without the guilt!
Fudgy black bean brownie goodness. That really is the only way to describe this decadent, gluten free dessert.
1 can black beans
1/3 cup pumpkin puree
1/4 cup honey
1 1/2 teaspoons espresso powder
1/4 cup egg whites
1/2 cup dark chocolate cocoa powder
2 teaspoons vanilla extract
1 Tablespoon baking powder
1/3 cup dark chocolate chips
Peanut Butter Topping:
1/3 cup peanut butter
1 Tablespoon honey
1/4 teaspoon vanilla
Place all of the ingredients for the brownie in a blender or food processor (I use a bullet) and blend until smooth. Pour blended mixture into a greased 8×8 baking dish.
Place all of the ingredients for the peanut butter topping in a microwave safe dish and microwave for 30 seconds or until melted. Spoon the topping in three rows over the brownie batter and then swirl with a knife or the base of your spoon to create a swirl pattern across the top.
Bake at 350 for about 30 minutes (until a toothpick comes out clean). Let the brownies cool then place them in the fridge for an hour or more before serving.
Looking for a light snack, a refreshing appetizer or a fun side dish? Try this quick and easy DIY Summer Roll recipe.
Ingredients: Mango, Avacado, Jicama, Cilantro, Mint, Lime, Shrimp, Rice Paper
I started out by dicing the mango, avacado and jicama into small pieces and mixing them together in a bowl. There is no right or wrong amount to use, this is all to taste so have some fun and create your perfect mixture! I then cut my lime in half and added the juice from 1/2 of the lime into the mixture. The cilantro and mint are also to taste, I chopped up a handful of cilantro and about a dozen mint leaves. Once everything is mixed together you can pop it in the fridge to let the flavors mix together while you prepare your shrimp. I ended up tossing the shrimp in some grapeseed oil with a dash of salt and pepper and throwing them on the grill. You can prepare the shrimp any way you like before cutting them up and adding them into the already prepared summer roll mixture.
Once you have everything chopped up and ready to go you can start to assemble your summer rolls. Dip the rice paper in warm water. Rice paper is delicate and only needs about 8-10 seconds in the water to soften. The rice paper should come out of the water still slightly firm and not fully folding on itself. It will continue to soak in the water and soften while it is on your work surface. Place a few spoonfuls of your filling at the top 1/3 of the rice paper. Gently fold the edge of the rice paper over your filling, then fold the two sides in and begin to roll down the rice paper until your summer roll is formed.
For this summer roll I used a mango puree, crushed red pepper flakes, apple cider vinegar and the other 1/2 of the lime.