Valentine’s day is almost around the corner and this recipe is a favorite in my home when I need some delicious and impressive dessert for last minute guests. So, I ‘m sharing this yummy (and gluten-free) dessert with you to impress your special love. This recipe is inspired by a delicious soufflé I had years ago in Sao Paulo restaurant Carlota, owned by Chef Carla Pernambuco. If you don’t like guava, be creative and use any kind of fruit jam or even chocolate (semisweet chips melted). Makes about 6 small or 4 medium sized ramekins. You’ll need: 1 cup guava paste (melted with 3-4 tablespoons of water on a saucepan)…
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Gluten-Free Chocolate Covered Oreos
Last week, we made these special treats for a gluten-free friend. They are such a delicious and good-looking treat, that I had to share with all of you. I hope you enjoy or make them for all the GF people you know. I wish you all have a wonderful and blessed 2014! You’ll need: Candy cookie mold (I used this one from Wilton) Candy melts (Wilton candy melts are gluten-free, if you need a dairy free, you can buy these, I also found them at my local Target) Oreos cookies (my favorite is gluten free and dairy free Newman’s Own Organics Newman O’s Cookies) Directions: 1. Melt Chocolate: Coarsely chop chocolate. Place…
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Zucchini Pasta
Zucchini noodles (aka zoodles) are an easy and delicious pasta alternative for any Paleo, low-carb or gluten-free diet, or just someone trying to get a few more veggies in their diet. You’ll need: about 1 medium-sized zucchini squash per person mandoline slicer with a julienne blade or this julienne peeler garlic, extra virgin olive oil, and salt Directions: In a large skillet over medium heat, add olive oil. Add the minced garlic, cook for about 3 minutes while you prep the zucchini. Wash and dry the zucchini. Slice zucchini squash using mandoline or julienne peeler. Lower the heat and stir occasionally for 4-6 minutes. Occasionally check the texture until it…
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Gluten Free Yucca Cake
This quick Yucca cake recipe goes great with tea or coffee. And it’s also gluten free! Ingredients: 2 packs grated yucca(or cassava) 1 can condensed milk 1 can coconut milk 1 can evaporated milk 2 eggs 1/2 cup of sweetened coconut 1/4 cup of sugar (optional) Directions: Preheat an oven to 350F Blend the grated yucca, evaporated milk, coconut milk and process until smooth. In a large bowl, whisk together the egg and condensed milk. Add 1/2 cup of sweetened coconut flakes. Pour the yucca mixture into the bowl and blend them together well. Coat a 3 quart casserole pan with non-stick spray. Bake for 1 hour and 10 mins. until…
