Ahmed’s Sugar free, Gluten free Banana Bread with Cinnamon

TRH Ahmed's Sugar free, Gluten free Banana Bread with Cinnamon

Do you crave sometimes for something sweet?
I do, especially in the morning for breakfast or with my coffee.
Recently I’m crazy about banana bread 🍌🐒 which helps to stop those cravings.
Grab an easy sugar free, gluten free recipe and enjoy fresh cinnamon flavor banana bread. Continue reading

Ahmed’s Brownie Cheesecake

TRH Ahmed's Brownie Cheesecake.jpg

Do you have a recipe for a cake which you never get board from? I just found for you another one.
A perfect mix of chocolate cake and cheesecake with no sugar or gluten but with several different tastes thanks to the topping. Here comes recipe for the cake and 3 ideas for different toppings. Continue reading

Mehren Tzimmes – Honey Carrots

GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger: koolkosherkitchen    Link: Original Post

Like almost everything that has to do with Jewish traditions, there are two interpretations of the Carrot Tzimmes, baked or stewed sliced carrots with honey, dried fruit or raisins, and whatever spices your prefer. The Yiddish word for carrot is mehren, which is very close to the Yiddish word for moremehr.  The argument seems to focus on this word: more of what?  The older tradition, going back to medieval Germany, simply replaced fenugreek, a, vegetable unheard of in Europe, with carrots, pronouncing the same blessing: “May our merits increase.” In other words, we are requesting more opportunities to do more good deeds, so that our merits should increase. Doing good deeds is what will make the year sweet.

Honey Carrots5.jpg

 

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No Fry Dahivada (Lentil dumplings dunked in lush yogurt)

GUEST POSTER – Recipe courtesy and by approval of Archana
Guest Blogger: Archana    Link: Original Post

Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and comforting. Something that will extend my memories of our Indian summer. Only one thing comes to mind…
No Fry Dahivada

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Preshana’s Sugarfree, Glutenfree, Fatfree pancakes

trh-preshanas-sugarfree-glutenfree-fatfree-pancakes

2 eggs
1 medium banana (mashed)
2 Tbspn ground almounds (almond meal)
few drops vanilla essence
pinch cinnamon powder

Mix all the ingredients together.
I used the heavy based frying pan/griddle pan to make these as it has a thicker base and retains heat well.
I am very impressed with the taste

Prepared, tried and tested:  Preshana Singh

Vegan Peanut Butter Cup Pie

Vegan no-bake Peanut Butter Cup Pie

Crust:
1 1/2 cups almond meal
1/4 cup cocoa powder
1/4 cup pure maple syrup
3 tablespoons coconut oil
Pinch of salt

Filling:
1 cup creamy all-natural peanut butter
3/4 cup water
1/2 cup melted coconut oil
1/2 cup maple syrup
1/4 teaspoon sea salt*
Chocolate Topping:
2 tablespoons melted coconut oil
2 tablespoons pure maple syrup, at room temperature
3 tablespoons cocoa powder

Directions
Line an 8-inch springform pan or pie dish with parchment paper and set aside.
To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky.
Pour the filling over the top of the crust, and use a spatula to smooth the top.
Place the pie in the freezer to set until firm, about 4 to 6 hours.
Once the pie is firm, prepare the chocolate topping.
Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce.
Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top.
Allow the pie to sit at room temperature for 15 minutes to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week.

Source:  Unknown, from archive

 

5 Ingredient Chocolate Bliss Balls

GUEST POSTER – Recipe courtesy and by approval of Masala Vegan
Guest Blogger: Masala Vegan Link: Original Post

Vegan, Nut & Gluten Free

These allergy free morsels of goodness were developed as a lunch box snack. My little ones school is designated nut free and most of the bliss balls/ bars out there had nuts in some form or, the other. What’s an innovative mother to do but, to develop her own 5 ingredient and 2 step recipe?!

5 Ingredient Chocolate Bliss Balls

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Nazley’s Pizza egg omelete

TRH Nazley's Pizza egg omlete

Italian Tomato chutney.
1 onion finely chopped.
1/2tspn or less of crushed fresh garlic.
1 packet tomato paste.
3 tomatoes grated.
Salt and pepper to taste.
Italian herbs (orageno etc).
Braise onion in coconut oil/olive oil. Until soft.
Add tomato, garlic, tomato paste, salt, pepper and italian herbs.
Cook till thick and soft.
You can add 1/4 cup water to allow to cook through.
Allow to cool.
1 egg per person-season with salt and pepper.

Toppings:
Green pepper
Basil
Mushrooms
Chicken or steak cooked
Olives
You can have your own choice.
Cheese of choice

Heat a pan with 1 tspn olive oil or coconut oil. Low heat.
Beat 1 egg and throw in pan, it must be round, like making a omlete.
While cooking on low heat add toppings.
Starting with the thick italian tomato chutney, cheese then other toppings.
Lastly end off with cheese and italian herbs.
Put the heat off. And close the pan until done. The bottom will be brown.
Serve while warm. Light meal.

Prepared, tried and tested by: Nazley Ally

Carrot Cake

GLUTEN FREE - Carrot Cake (Moist & Fluffy)

Ingredients
1 cup white sugar
½ cup brown sugar, packed
1 cup canola oil or vegetable oil
3 eggs
2 cups gluten-free flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ cup buttermilk
1 tablespoon pure vanilla extract
2-3 cups carrots, finely shredded (I used a little over 2 cups)
½ cup pureed carrots (optional but great!)
½ cup sweet coconut flakes, finely shredded
FROSTING (double the recipe if you like a thick layer of frosting)
8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cup confectioners sugar (may need more to thicken if desired)
1 teaspoon pure vanilla extract
1 cup walnuts, chopped

Instructions
Preheat oven to 350 F.
Grease and flour (with Pamela’s flour) 2 (9-inch) cake pans. Set aside
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix just until fully combined. (careful not to over mix)
Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake!)
Place pans directly into freezer to cool.
While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
Add in the confectioners sugar and vanilla extract.
Mix until silky and creamy. Add more sugar if a thicker texture is needed.
When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.

Notes: This carrot cakes tastes even better the next day!

Author: Divas Can Cook.
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