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 Yogurt. Show all posts

  • 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.

  • BANANA MUFFINS| SUGAR-FREE, FLOUR-FREE, GLUTEN-FREE

    Banana Muffin

    Ingredients


    1 large free range egg
    2 large riped banana, mashed
    ¼ cup greek yogurt
    ¼ cup olive oil
    1 cup gluten free oats
    ½ cup chestnut flour
    ½ cup coarsely chopped walnuts
    1 tsp baking powder
    ½ tsp vanilla extract

    1- Preheat the oven to 180°C. Grease muffin tin with cooking spray or line baking cases in muffin tin.
    2- In a medium bowl beat mashed banana, yogurt, olive oil, egg and vanilla extract until fully combined.
    3- Add oats, chestnut flour and baking powder and mix until smooth.
    4- Fold in the chopped walnuts.
    5- Scoop the mixture into the muffin cases and bake 20-25 minutes until golden. Muffins are baked when a toothpick inserted into the center comes out clean.
    6- Let the muffins cool on a wire rack.
     

  • 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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