ABOUT ME

Hello, I'm Ayla, I’m an INN certified health coach, sugar-free and gluten-free recipe developer and healthy food blogger. I have passion about guiding you toward optimal health, eating clean, learning what foods best for you, reducing food cravings and increasing energy level in your daily life.
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MY SERVICES

My aim is to contribute people's health.

HEALTHY RECIPES

All delicious, flourless, sugarless, healthy desert recipes

  • MUSHROOM STUFFED AUBERGINE

    Mushroom Stuffed Aubergine

    Ingredients


    2 aubergine
    200 gr. fresh mushrooms, chopped
    2 small onion, chopped
    2 garlic gloves, minced
    1 tbsp fresh coriander, minced
    Olive oil
    Salt
    Black pepper


    1- Cut the eggplant in half lengthwise. Sprinkle with salt and let stand for 30 minutes. Then blot moisture with a paper towel.
    2- Pretheat the oven to 200°C. Rub the eggplants with olive oil and place them on greased baking pan. Bake 20 minutes.
    3- Meanwhile, in a medium pan, heat 2 tablespoons of olive oil. Sautee chopped onions and garlic for a couple of minutes. Then add mushrooms. Season with salt and pepper. Cook over moderate heat until tender.
    4- Remove the baking pan from the oven. Gently press the pulp of the baked aubergines and spoon the stuffing into aubergine shells.
    5- Top with the coriander and serve.

  • COCONUT TART | VEGAN, SUGAR-FREE, GLUTEN-FREE

    COCONUT TART | VEGAN, SUGAR-FREE, GLUTEN-FREE


    Ingredients


    Crust;
    3 pitted medijool dates
    ¼ cup desiccated coconut
    2 tbsp tahini
    ½ cup coconut flour
    1 medium apple, shredded
    1 tbsp virgin coconut oil, melted
    ½ tsp vanilla extract
    ½ tsp baking powder
    Coconut Layer;
    ½ cup desiccated coconut
    1 medium apple, shredded
    2 tbsp virgin coconut oil, melted
    2 tbsp tahini
    1 tbsp coconut sugar
    ½ tsp vanilla extract
    1 tsp cinnamon
    2 tbsp honey
    2 tbsp coconut chips

    1- Preheat the oven to 180°C and line a 20cm.cake tin with parchment paper.
    2- For the crust; place all ingredients in the food processor and grind until they are fine. The mixture should stick together when pressed.
    3- Press the mixture evenly into baking mold.
    4- For the layer, mix all the ingredients except honey and coconut chips until they are all combined.
    5- Pour the mixture onto base and bake about 20-25 min.until golden.
    6- Let it cool on a rack.
    7- Spread honey and add coconut chips on the top while serving.
     
                                                                                                                           

  • OVEN BAKED CHEESY COURGETTE FRITTERS | GLUTEN- FREE

    OVEN BAKED CHEESY COURGETTE FRITTERS

    Ingredients

    400 gr courgette, approximately   2 courgette
    3 free range eggs
    1 cup mixed cheddar&mozzarella cheese
    ½ cup lentil flour (any kind of flour)
    ½ small onion, chopped
    2-3 tbsp olive oil
    30 gr. fresh parsley, shredded
    1 tsp sea salt
    Serving (optional)
    Yogurt, sweet chili and curly parsley


    1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
    2- Coarsely grate courgettes and then gently squeeze out some of the moisture in a clean  towel.
    3- In a medium bowl whisk together grated courgettes, chopped onions, shredded parsley, eggs, olive oil and cheese.
    4- Add the flour and sea salt. Then gently combine.
    5- Spoon the batter to the prepared baking sheet and bake until golden.
    6- Serve with yogurt, sweet chili and curly parsley.

  • APRICOT OATMEAL COOKIES| SUGAR-FREE, VEGAN, GLUTEN-FREE

    APRICOT OATMEAL COOKIES| SUGAR-FREE, VEGAN, GLUTEN-FREE


    Ingredients


    ½ cup dried apricots, diced
    2 cup gluten-free oats
    4 tbsp flaxseed
    1 cup water, warm
    5 tbsp coconut yogurt
    ½ cup coconut flour
    1 tsp ground cinnamon
    ½ tsp baking powder
    2 tbsp coconut oil, melted
    ¼ cup honey

    1- Preheat the oven to180°C and line a baking sheet with parchment paper.
    2- In a medium bowl combine diced apricots, oats and flaxseed. Add warm water and leave for 15 minutes to swell.
    3- Add all other resting ingredients to the mixture and mix until all incorporated.
    4- Roll out the mixture onto a piece of baking paper using a rolling pin, or press down flat between two sheets.
    5- Use a 2 cm.cookie cutter to cut out and re-roll the dough if necessary.
    6- Gently place cookies onto the prepared baking sheet and bake for 15 minutes until golden on the bottom.
    7- Let them cool on a wire rack.
                                                                                                                           

  • STRAWBERRY COCONUT BALLS| SUGAR-FREE, GLUTEN-FREE

    STRAWBERRY COCONUT BALLS| SUGAR-FREE, GLUTEN-FREE


    Ingredients


    2 egg whites
    ¼ cup coconut cream
    2 tbsp virgin coconut oil, melted
    1 riped banana, mashed
    1 cup desiccated coconut
    ½ cup coconut flour
    ½ tsp baking powder
    ½ cup strawberry, chopped
    ½ tsp vanilla extract

    1- Preheat the oven to 170°C and line a baking sheet with parchment paper.
    2- In a medium bowl whisk egg whites and coconut oil.
    3- First add mashed banana, vanilla extract, coconut cream and mix . 
    4- Then add desiccated coconut, coconut flour, baking powder and stir until all totally combined.
    5- Fold in chopped strawberries gently.
    6- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
    7- Let them cool on the pan.
                                                                                                                           

  • SAUTEED ASPARAGUS WITH RED ONION

    SAUTEED ASPARAGUS WITH RED ONION


    Ingredients


    250 gr. aspagus, trimmed and cut into pieces
    1 small red onion, choped into chunks
    2 tbsp olive oil
    ¼ cup toasted flaked almonds
    pinch of salt and pepper


    1- Heat olive oil in a pan over a medium heat until hot.
    2- Add chopped onions into pan and cook, stirring for 2 to 3 minutes.
    3- Then add asparagus pieces, pinch of salt and pepper. Cook, stirring occasionaly until asparagus is tender.
    4- Remove from the heat.
    5-Topped on toasted almond flakes while serving.
                                                                                                                           

  • CHOCOLATE ALMOND BARS| SUGAR-FREE, VEGAN, GLUTEN-FREE, FLOUR-FREE

    CHOCOLATE ALMOND BARS| SUGAR-FREE, VEGAN, GLUTEN-FREE, FLOUR-FREE


    Ingredients


    Crust;
    1,5 cup gluten free oats
    1 tbsp virgin coconut oil, melted
    2 tbsp honey
    1-2 tbsp almond milk
    Layer;
    1 cup almond (soaked min. 5 hours)
    1 medium apple
    2 tsp raw cacao
    1 tbsp honey
    1 tbsp virgin coconut oil, melted

    1- Line a 15x15 baking sheet with parchment paper.
    2- For the crust; place the oats into food processor and grind until they turn into flour. Then combine with the remaining ingredients until well mixed.
    3- Press the mixture evenly into lining pan.
    4- For the layer, drain the almonds and process until they are as fine as possible.
    5- Coarsely grate the apple and squeeze out the excess liquid.
    6- Add grated apple, cacao, honey and coconut oil into grinded almonds. Process until the mixture is smooth.    
    7- Pour the layer onto base and put in the fridge for 4-5 hours or overnight to set.
    8- Cut into your desired size and shape while serving.
                                                                                                                           

  • FLAXSEED BISCUITS| GLUTEN-FREE


    Ingredients

     

    1 large free range egg white
    ½ cup feta cheese, grated
    30 gr. butter, softened
    1 tsp apple vinegar
    ½ tsp baking soda
    2 tbsp chickpeas flour
    1 tbsp buckwheat flour
    2 tbsp flaxseed
    1 large free range egg yolk (beaten for brushing)

    1- Preheat the oven to 180°C. Grease muffin tins with cooking spray or line baking cases in muffin tins.
    2- In a medium bowl whisk egg white, softened butter, vinegar and cheese.
    3- Add baking soda, chickpea and buckwheat flour and mix until all incorporated.
    4- Put 2 scoops of the batter evenly into the muffin cases. Brush the top with egg yolk and scatter flaxseed over themm.
    5- Bake 15-20 minutes until golden.
    6- Gently transfer the biscuits to the cooling rack and cool completely to room temperature.

  • ICE CREAM COCONUT COOKIES | VEGAN, GLUTEN- FREE

    ICE CREAM COCONUT COOKIES | VEGAN, GLUTEN- FREE


    Ingredients


    ½ cup coconut sugar
    60 gr virgin coconut oil, melted
    3 tbsp grape molasses
    ½ cup gluten free oats, grinded
    1 cup coconut flour
    ½ tsp ground cinnamon
    ½ tsp ground ginger
    1 tsp baking powder
    ¼ cup raw cacao nibs

    1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
    2- In a medium bowl whisk coconut sugar, coconut oil and grape molasses until fully combined.
    3- Add oats, coconut flour, ground cinnamon, ginger and baking powder. Mix until all incorporated
    4- Fold in raw cacao nibs.
    5- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
    6- Let the cookies cool on the pan.

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