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

Showing posts with label Almond Milk. Show all posts

  • 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.
                                                                                                                           

  • AVOCADO PUDDING | VEGAN, GLUTEN-FREE, VEGAN, SUGAR-FREE

    AVOCADO PUDDING | GLUTEN-FREE, VEGAN, SUGAR-FREE

    Ingredients


    1 large riped avocado
    ¼ cup almond milk
    1 tbsp raw cacao
    1 tbsp honey
    1 tsp vanilla extract
    Topping;
    1 tbsp raw cacao nibs

    1- Slice the avocado in half and remove the pit. Scoop out the flesh into a food processor.
    2- Add all the remaining ingredients and blend until smooth.
    3- Spoon the mouse into two serving cups and put them into the fridge for 3-4 hours before serving.
    4- Serve the chocolate avocado pudding topped raw cacao nibs.

     

  • NO BAKE CHICKPEA BARS | VEGAN, GLUTEN-FREE, SUGAR-FREE, FLOUR-FREE

    No Bake Chickpeas Bars

    Ingredients


    2 cup chickpeas, rinse and drained
    ½ cup ground almond
    ¼ cup desiccated coconut
    75 gr. pitted Medjool dates
    1,5 tbsp raw cacao, or baking cacao
    2 tbsp honey
    1 tbsp virgin coconut oil
    ½ tsp vanilla extract
    Chocolate Layer;
    2 tbsp coconut oil,melted
    2 tbsp honey
    4 tbsp almond milk
    2 tbsp raw cacao, or baking cacao

    1- Line a 20cm. square baking pan with a parchment paper.
    2- Combine chickpeas, dates, coconut oil, vanilla and honey in a food processor. Process until smooth. ( If you are using firm dates, soak them in boiling water for 20 minutes until softened and then drain before proceeding with the recipe)                           
    3- Add ground almond, desiccated coconut, cacao and process all totally combined. 
    4- Scoop and press the mixture evenly into lining pan.
    5- For the chocolate layer, in a medium bowl, mix coconut oil, honey, almond milk and cacao until throughly smooth.
    6- Pour the chocolate sauce onto dough and put the pan into the fridge at least 3-4 hours (until chocolate layer is quite firm)
    7- Cut into your desired size and shape while serving.

  • BANANA PANCAKE | GLUTEN-FREE, SUGAR-FREE

    BANANA PANCAKE | GLUTEN-FREE, SUGAR-FREE


    Ingredients


    1 medium riped banana, mashed
    1 large free range egg
    1 cup almond or prefered milk
    1 cup spelt flour
    ½ tsp salt
    ½ tsp baking soda
    1 tsp baking powder
    2 tbsp olive oil

    1- In a medium bowl whisk together the egg, milk and olive oil.
    2- Add mashed banana and mix.
    3- Stir in spelt flour, baking soda, baking powder and salt until all combined.
    4- Heat a lightly oiled pan over the medium heat. Scoop some batter onto the pan and cook until it looks golden and firm. Turn over the other side and cook until golden.
    5- Serve your pancakes with fresh fruits, honey or maple syrup.

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