Alex Hilton
@alexhilton
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Preheat oven to 350°F. Place the halved cherry tomatoes on a baking tray. Roast for 20 to 25 minutes.
Place the potatoes in the steaming basket. Cover and steam for 15 to 20 minutes. Mash until smooth using a potato masher. Add cassava flour, potato starch, onion powder, garlic powder, and sea salt to the potatoes. Knead until you get a soft, smooth dough.
Steam the potatoes and carrot in a covered steaming basket set over boiling water for 15 to 20 minutes. Remove and place in a blender or food processor together with the onion powder, garlic powder, paprika, sea salt (if using), lemon juice, and water or vegetable broth.
Raise the heat of the oven to 400°F/200°C. Place the dough on the prepared baking sheet and spread out evenly to about 1⁄4 inch thick. Spread the potato-cannellini bean cheese on top evenly. Arrange zucchini slices, chopped red onion, and roasted tomatoes on top. Sprinkle with a bit of dried oregano. Bake in the oven for 25 to 35 minutes. Top with basil leaves and serve immediately. 1 reply
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Preheat your oven to 350°F (180°C).
Place the chopped dates in a bowl and sprinkle baking soda on top. Cover with 1 cup of hot water and set aside for 20 to 30 minutes, until cool. Add the unsweetened almond milk, oat milk or applesauce to the bowl and stir well.
In a separate bowl, combine oat flour, brown rice flour, tapioca starch, baking powder, and cinnamon (if using), whisking to mix. Add dry ingredients to wet ingredients and stir until you get a smooth, lightly foamy batter. Pour into a non-stick muffin pan, filling the holes ⅔ way full, or into lightly oiled ramekins. Bake for 18 to 20 minutes, until golden and firm.
For the caramel sauce, blend Medjool dates, almond or gluten-free oat milk, pure maple syrup, and vanilla powder until you get a smooth sauce. Set aside until needed.
If making banana ice cream, blend or process the frozen bananas, water or unsweetened almond milk, and vanilla until smooth, adjusting consistency with warm water or almond milk. 1 reply
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In a high-speed blender, combine the cashews, diced tomatoes, onion powder, garlic cloves, red pepper flakes (if using), dried Italian herbs, and water. Blend until smooth and set aside.
Heat a medium-sized non-stick ceramic skillet or saucepan over medium-high heat. Add the chopped onion and sun-dried tomatoes, stirring often for about 3 to 5 minutes until the onion becomes translucent. Add the chopped asparagus or green beans, and the thinly sliced zucchini to the pan. Sauté the vegetables on high heat for another 3 to 5 minutes until they start to brown and soften.
Next, give the sauce a quick stir in the blender jug to make sure it hasn’t separated and pour into the pan. Add your gluten-free pasta of choice. Stir everything together thoroughly, then reduce the heat to a simmer. Cover the skillet or saucepan and cook for 10 to 14 minutes, until the pasta is al dente and the sauce has thickened. If the sauce remains runny, remove the lid and let it cook for a few more minutes. 1 reply
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Preheating your oven to 350°F (180°C)
Place an oven-safe pot or Dutch oven over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant, which should take about five minutes. Add a bit of water if needed to prevent sticking.
Add the pumpkin to the pot. Stir occasionally, allowing the pumpkin to brown slightly, for about five minutes. Next, stir in the sage, rosemary and short grain brown rice, mixing well. Pour in the vegetable broth and lemon juice, stirring to combine all the ingredients. Season with salt (if using).
Cover the pot with a lid and place it in the preheated oven. Allow the risotto to bake for about 40 to 50 minutes, checking and stirring occasionally to ensure it cooks evenly and doesn't stick to the bottom. If the mixture becomes too dry, add a bit more vegetable broth or water to maintain the creamy consistency typical of risotto.
Once the risotto is tender, all the liquid has evaporated and the pumpkin is soft, remove the pot from the oven. 1 reply
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Preheat your our oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
Remove the leaves and trim the stem of the cauliflower so that the cauliflowers can sit flat. Slice each cauliflower vertically into thick "steaks" about 1 to 1.5 inches thick. Some florets will likely fall off, which can be roasted alongside the steaks. Arrange the cauliflower steaks on the prepared baking sheet.
In a small bowl, whisk together the lime juice, maple syrup, chili powder, garlic powder, onion powder, and ground cumin, and sea salt (if desired). Using a brush or your hands, coat the cauliflower steaks and any loose florets evenly with the spice mixture.
Roast in the preheated oven for about 25 to 30 minutes, or until the cauliflower is tender and golden brown on the edges, flipping halfway through the cooking time to ensure even roasting.
While the cauliflower is roasting, prepare the creamy avocado-cilantro sauce. 1 reply
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Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 15 to 20 minutes, until tender when pierced with a fork. Remove and cool completely.
Preheat oven to 350°F (180°C). Line a baking tray with baking paper.
Measure out 1 cup of steamed potato and add to a medium-sized mixing bowl. Add the coconut sugar and mash until smooth and lump-free. Add the cassava flour and mix/knead until you get a uniform, smooth dough that’s not sticky. Add more flour or a bit of water to reach this consistency.
To make the filling, combine the diced apple, coconut or pure maple sugar, cinnamon, lemon juice and tapioca or potato starch in a small bowl. Stir until evenly mixed.
To make the hand pies, roll out the dough to about ¼ inch thick between two sheets of baking paper. Cut circles about 4 inches in diameter.
Brush the pies lightly with maple syrup, then bake for 25 to 30 minutes, until browned on top, flipping half way. Cool for 5 minutes before serving. 1 reply
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For the eggplant bacon, preheat your oven to 250°F. Line a large baking sheet with parchment paper. In a small bowl, mix together the pure maple syrup, lemon juice, tomato paste, garlic powder, paprika, onion powder, chipotle powder, and sea salt if using. Arrange the thinly sliced eggplant on the prepared baking sheet and brush with the marinade until well coated on both sides. Bake for about 40 to 60 minutes, or until the eggplant slices are crispy and slightly charred, flipping halfway through the cooking time. When ready, remove from oven and set aside to cool.
While the eggplant bacon is baking, prepare the cheese sauce. Add 3 inches of water to a medium pot, insert a steaming basket, add the diced potatoes and carrots, and cover. Steam for 10 to 15 minutes until tender. Drain the vegetables and transfer them to a blender. Add the smoked paprika or paprika and lemon juice. Blend until smooth, gradually adding unsweetened almond milk or water to reach your desired consistency. 3 replies
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Apple Blackberry Bars
Preheat oven to 350F/180C. Line an 8x8 inch pan with parchment paper. Set aside.
To make the filling, combine the diced apples, blackberries, arrowroot, coconut sugar, cinnamon, ground cloves, and ground ginger (if using) in a medium-sized bowl. Stir until evenly mixed and set aside.
To make the base and topping, combine the oat flour, oats, coconut sugar, and cinnamon in a large mixing bowl. Pour in the melted coconut oil and stir until the dough clumps together.
Place 2 cups of the mixture into the prepared pan and set aside the rest. Press the mixture evenly to the base of the pan using your fingers or a flat-bottomed glass.
Arrange the apple and blackberry filling on top of the base and spread out evenly. Sprinkle the rest of the crumb mixture over the filling.
Bake for 30-35 minutes, until the filling is bubbly and the top golden. Remove from oven and cool completely before slicing into bars. 3 replies
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Wild Blueberry Waffles
To make the optional whipped cream, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.
To make the waffles, combine the oat flour and baking powder in a bowl. Whisk to combine. In another bowl, combine the apple sauce, almond milk, coconut sugar and vanilla. Mix well, then pour into the dry ingredients. Stir until you get a uniform batter. Add the frozen wild blueberries and gently fold them in.
Make sure your waffle iron is hot. If it is not non-stick, spray it very lightly with avocado oil and remove the excess oil with paper towels. Ladle the batter onto the waffle iron and cook according to manufacturer's instructions. Repeat with rest of the batter. Serve with coconut whipped cream, fresh blueberries and maple syrup. 2 replies
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