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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HEALTHY RECIPES

All delicious, flourless, sugarless, healthy desert recipes

Showing posts with label Buckwheatflour. Show all posts

  • 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.

  • BUCKWHEAT CHEESE LOAF | GLUTEN-FREE

    BUCKWHEAT CHEESE LOAF| GLUTEN-FREE

    Ingredients

     

    2 large free range eggs
    ½ cup greek yogurt
    ½ cup Olive oil
    ½ cup grated feta or cheddar cheese
    1 tsp baking powder
    1 cup buckwheat flour
    ½ cup sunflower seeds

    1- Preheat the oven to 180°C.
    2- Line 10x30cm loaf pan with parchment paper cut to fit the lenght of the pan, with overhang so you can lift out to cool.
    3- In a medium cup whisk eggs, yogurt and olive oil. Stir in cheese.
    4- Add buckwheat flour and baking powder, stiring until all ingredients incorporated.
    5- Scoop the mixture into the loaf pan. Scatter the sunflower seeds all over the mixture and press down lightly to adhere.
    6- Bake in the oven for 25-30 minutes. The loaf is baked when a toothpick inserted into the center comes out clean.
    7- Let cool the pan on a cooling rack for about 15 minutes.
    8- Then gently transfer the loaf to the rack and cool completely to room temperature.

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