Guacamole, a beloved classic of Mexican cuisine, is not just a dip but a versatile, nutritious delight adored worldwide. This creamy, flavorful concoction is incredibly simple to prepare and boasts an array of health benefits. Let’s delve into the luscious world of guacamole, from its key ingredients to its various health advantages.

GUACAMOLE INGREDIENTS

At the heart of every guacamole recipe lies the avocado – the buttery, creamy fruit that imparts the lush texture and rich taste. Here’s a list of basic ingredients required to craft the perfect guacamole:

• Avocados: Select ripe, yet firm avocados for that perfect consistency.
• Lime Juice: Fresh lime juice lends a tangy zest and helps prevent the avocados from browning.
• Red Onion: Finely chopped for a subtle bite and added crunch.
• Fresh Cilantro: Chopped to infuse a burst of herbal freshness. If you’re part of the population that dislikes fresh cilantro, ignore it.
• Peppers: Choose Jalapeños or other spicy peppers. They bring a spicy kick and a unique depth of flavor to guacamole.
• Tomato: Diced tomatoes add a splash of color and a juicy texture.
• Garlic: A hint of garlic adds depth and an aromatic essence.
• Salt and Pepper: Essential for seasoning the mixture.

CHOOSING THE PERFECT AVOCADO FOR GUACAMOLE

Selecting the right avocado is crucial for crafting a tantalizing guacamole. Opt for ripe avocados that yield slightly to gentle pressure when squeezed – they should feel firm yet give way slightly. If you’re not using them immediately, look for avocados that are still slightly under-ripe as they will ripen further at home. Color is not always a reliable indicator, but typically, ripe avocados tend to be darker in hue. Avoid avocados that are mushy or have significant indentations, as they may be overripe or damaged.

HOW TO MAKE GUACAMOLE

1. Cut two ripe avocados in half, remove the pits and skins, and place them in a bowl.
2. Use a fork to gently mash them into the desired level of coarse chunks.
3. Add the onion, tomato, coriander, jalapeño pepper, lemon juice, black pepper, salt and mix everything.

That’s it. The easiest and most delicious guacamole!

USEFUL TIPS

• Peppers can vary in their level of spiciness. To avoid making your dish too spicy, begin by adding only half of a Jalapeño or other spicy pepper, and if you feel comfortable, add more to taste. Keep in mind that the heat level of fresh ingredients can vary, so it’s essential to start with this recipe as a base and make adjustments according to your preferences.
• When handling spicy peppers, be cautious. Wash hands thoroughly and avoid touching eyes for several hours.
• Use fresh limes instead of bottled lime juice. The difference in flavor will be worth it.
• For the best guacamole, it’s essential to choose ripe but firm avocados. Make sure to avoid avocados that are too soft or too hard. If the avocados aren’t ripe enough, the guacamole will lack flavor. On the other hand, if they’re too ripe, the guacamole will also be tasteless. So, always opt for avocados that are just the right amount of ripeness.

STORAGE AND SHELF LIFE

While guacamole is best enjoyed fresh, there are some methods to prolong its shelf life. To prevent browning, press plastic wrap directly onto the surface of the guacamole to limit its exposure to air. A squeeze of extra lime juice over the top also aids in maintaining its vibrant green color. Refrigerate in an airtight container and consume within a day or two for the most satisfying flavors and textures.

SERVING AND PAIRING GUACAMOLE

Guacamole’s versatility extends beyond merely being a dip. It can accompany a variety of dishes and snacks, adding a flavorful touch to any meal. Here are some serving and pairing suggestions:

• Classic Dip: Pair with tortilla chips for the timeless combo.
• Topping: Use as a garnish for tacos, burritos, or nachos.
• Sandwich Spread: Spread on bread for an avocado toast or as a sandwich condiment.
• Salad Dressing: Drizzle over salads for a creamy, tangy twist.

HEALTH BENEFITS OF GUACAMOLE

Guacamole isn’t just a delectable dip; it’s a nutrient-rich powerhouse. Avocados, the main ingredient, are loaded with healthy monounsaturated fats, essential for heart health. They are also abundant in fiber, vitamins, and minerals. The addition of lime juice not only enhances flavor but also provides a punch of vitamin C. The medley of fresh vegetables like tomatoes, onions, and cilantro adds a burst of nutrients to the mix.

Guacamole is not just a delicious treat; it’s a nutritional powerhouse. From its creamy texture to its vibrant taste, this versatile dip offers an assortment of health benefits. It’s an ideal addition to any gathering or meal, adding a touch of freshness and depth to the table. So, grab those avocados, start mashing, and treat yourself to the goodness of homemade guacamole.

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How To Make Guacamole

Experience the zesty flavors of a traditional guacamole recipe with ripe avocados, zingy lime, and fresh cilantro. Perfect for chips or tacos!

Course Appetizer, Dip, Side Dish, Snack

Cuisine Mexican

Keyword Homemade Guacamole, Simple Guacamole Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 172kcal

Author Anna

Equipment

• Bowl
• Fork
• Knife
• Chopping bord

Ingredients

• 2 medium ripe avocados
• ½ ripe tomato chopped (seeds and pulp removed)
• ¼ cup red onion chopped
• 1 tbsp fresh lemon juice
• 1-2 jalapeño or other spicy peppers chopped (stems and seeds removed)
• 2 tbsp fresh cilantro chopped
• 1 pinch black pepper
• ¼ tsp salt or to taste

Instructions

• Cut the avocado in half. Remove the pit, scoop out the avocado meat with a spoon, and place in a bowl.
• Mash the avocado gently with a fork to the desired level of avocado chunks. (Don’t overdo it! The guacamole should be a little heavy.)
• Add the remaining ingredients and mix it.
• Refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 11g | Protein: 2.3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 154mg | Potassium: 564mg | Fiber: 7g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 0.65mg

The post How To Make Guacamole appeared first on Anna Rissato.

Perfectly crispy herbs and garlic roasted potatoes with delicious creamy interior. An ideal choice for a side dish to any meal. They are super tasty and easy to make. While mashed potatoes are delicious, nothing beats perfectly crispy roasted potatoes right out of the oven.

WHICH POTATOES ARE BEST FOR ROASTING

When roasting potatoes, it can be challenging to choose the right variety. For best results, opt for potatoes that are between waxy and starchy, such as Russets, Yukon Gold (USA), King Edward (UK) or Dutch Cream (Australia).

HOW TO MAKE THE CRISPY HERBS AND GARLIC ROASTED POTATOES

I love the British method of roasting potatoes for its simplicity and amazing results. Please follow these steps to achieve perfectly roasted potatoes:

1. Peel and cut the potatoes in half or quarters (if they are large). 
2. Boil the potato pieces until they are tender, drain, and let sit for a minute while the moisture evaporates.
3. Heat the oil with garlic and herbs and add it to the potatoes. Mix the potatoes very gently with the oil until well coated. 
4. Shake the pan to roughen the surface of the potatoes and transfer the potatoes to a baking sheet in a single even layer. 
5. Roast for 45-55 minutes or until golden brown and crispy, be sure to flip the potatoes halfway through roasting so all sides are golden and cooked through. 

TIP TO MAKE THE ROASTED POTATOES EXTRA CRISPY

• Peel the potatoes. Roasted potatoes with skin on are good, but roasted potatoes with perfectly crispy browned edges are even better, and you get there by peeling them.
• Use baking soda. It breaks down the pectin in the potatoes and pulls the starch to the surface, which promotes browning and crispness in roasted potatoes. Use half a teaspoon of baking soda for every two liters of water.
• Cut the potatoes. When roasting potatoes, make sure to cut the larger ones into halves or quarters to achieve that extra-crispy texture. It is important to follow this step for optimal results.
• Use correct fat. To make the roasted potatoes extra crispy, use olive oil, duck fat, goose fat, or lard. So, in addition to the crispness, you can get the flavor you want.
• Roasting. For achieving a crispy texture on both sides, I like to place potatoes cut-side down for at least half of the roasting time.

WHAT TO SERVE WITH THE CRISPY ROASTED POTATOES

These potatoes are versatile and can be served with any meat or fish, such as salmon, chicken, beef, or pork. They also make a great salad ingredient.

Here are some recipes you can serve with the crispy roasted potatoes:

• Honey Orange Glazed Salmon
• Pork Tenderloin with Mustard Sauce
• Roasted Pork Tenderloin with Honey Garlic Sauce
• Beef Fajitas
• Roast Beef with Mexican Marinade

HOW TO STORE ROASTED POTATOES

Storing Leftovers: Place them in an airtight container and refrigerate for up to 3 days.

To Freeze: Roasted potatoes can be easily frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge.

To Reheat: Bake in a preheated oven at 400°F/200°C for 10-15 minutes or until heated through and crispy.

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Crispy Herbs And Garlic Roasted Potatoes

Roasted potatoes with herbs and garlic are a tasty side dish you'll love. They are easy to make in the oven, have a creamy texture on the inside, and crispy on the outside!

Course Side Dish

Cuisine British

Keyword Baked Potato in Oven, Baked Potato Recipe, Baked Potatoes, Crispy Roasted Potatoes, Herbs and Galic Roasted Potatoes, Oven Roasted Potatoes, Roasted Potatoes Recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 Servings

Calories 416kcal

Author Anna

Equipment

• Large Saucepan
• Small saucepan
• Large baking dish
• Spatula

Ingredients

• 12 potatoes halved or quartered if large
• 1 tsp of salt
• 1 tsp of baking soda
• ¼ cup olive oil or other fat such as lard or duck
• 2 tbsps garlic minced
• 2 tbsps fresh rosemary or fresh thyme chopped
• 1 tsp ground peppercorns
• Salt and black pepper to taste
• Handful of chopped fresh parsley leaves for garnish

Instructions

• Peel and cut the potatoes in half or quarters (if they are large).
• Wash the potatoes and add them to a large saucepan. Add enough water to cover the potatoes. Add the salt and baking soda. Bring to a boil, then reduce heat to a slow simmer and cook for 10-15 minutes. (Potatoes are ready when, you can easily pierce the potato with a fork.) Drain and let sit for a minute while the moisture evaporates.
• Preheat the oven to 220°C/430℉.
• Combine olive oil, garlic, rosemary (or thyme), and black peppercorns in a small saucepan and heat over medium heat. Stir constantly until the garlic begins to brown, about 2-3 minutes.
• Immediately pass the oil through a fine sieve over the potatoes. Add salt and pepper to taste, stir gently to coat.
• Shake gently the saucepan with potatoes so they hit all sides of the pot. This will loosen the outer layer of the potatoes and form a rough surface around each piece of potato.
• Transfer the potatoes to a large baking dish, spreading them out evenly. Transfer to the oven and bake, without stirring, for 30-40 minutes.
• Remove from the oven, and using a spatula or fork, flip the potatoes. Return to the oven and roast continue to roast them until the potatoes are nicely browned and crispy, another 30 to 40 minutes more.
• Transfer the potatoes to a large bowl and sprinkle them with the remaining garlic-rosemary mixture (optional) and chopped parsley. Mix well and season with more salt and pepper to taste. Serve immediately.

Nutrition

Serving: 1Serving | Calories: 416kcal | Carbohydrates: 76.3g | Protein: 9g | Fat: 9.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.6g | Sodium: 627mg | Potassium: 1847mg | Fiber: 10g | Sugar: 3.4g | Vitamin A: 533IU | Vitamin C: 93mg | Calcium: 69mg | Iron: 4mg

The post Crispy Herbs And Garlic Roasted Potatoes appeared first on Anna Rissato.

If you’re looking for a delicious homemade hummus recipe, I’ve got one that will blow your mind! By following a few easy tips, you can create a creamy, light, and smooth texture that perfectly complements the flavor. Trust me, you won’t regret giving this incredible chickpea hummus recipe a try!

Hummus is an incredibly nutritious snack that requires only a few ingredients and is an excellent dip or appetizers for parties. Additionally, it can be used as a condiment in sandwiches, salads, and burgers.

WHAT IS HUMMUS

Hummus is a delectable dip or spread that consists of chickpeas, tahini, lemon juice, and spices. It tastes best when accompanied with pita bread and a drizzle of extra virgin olive oil. This dish is a well-liked snack in the Middle East and Mediterranean regions and is incredibly nutritious. You can relish it as a starter or use it as a topping for salads and sandwiches. You can find a variety of hummus flavors, such as roasted red pepper, black or white bean, cauliflower, spinach, and carrot.

INGREDIENTS FOR THE HEALTHY HUMMUS RECIPE

To make this chickpea hummus recipe stand out from store-bought options, it’s crucial to use high-quality ingredients. With only seven simple ingredients, each one must be carefully chosen for optimum taste and texture. Don’t settle for anything less than the best if you want to achieve exceptional results.

• Chickpea – Hummus has chickpeas as its base. Personally, I buy dried chickpeas and cook them myself at home. Although canned chickpeas are available, cooking them at home ensures the best quality and flavor for your hummus.
• Tahini – When it comes to tahini, not all brands are equal. To ensure the best quality, look for brands that only contain one ingredient: sesame seeds. Before adding tahini to your food processor, make sure it has not separated in the jar. If it has, stir it well before using it. Tahini is a great addition to hummus, and you can use store-bought tahini of the highest quality or make your own using my 100% homemade tahini recipe.
• Hummus without tahini – If you have a reason for not using tahini, you can either leave it out or refer to the tips below on what to substitute it with.
• Olive oil –  I would recommend using extra virgin olive oil.
• Ground cumin and salt – These seasonings are ideal for enhancing the flavor of hummus, with cumin providing an extra kick of spice and depth.
• Lemon – Always freshly squeezed.
• Garlic – For optimum taste, it is recommended to use freshly crushed garlic when preparing hummus. The garlic adds a tangy and spicy flavor to the dish, and only a small clove is required for the ideal taste.
• Water – Please refer to the section below for some helpful tips.

HOW TO COOK CHICKPEAS (GARBANZO BEANS)

To prepare the grains, start by washing them thoroughly to remove any dirt or stones. Then, soak the grains in cold water with a small amount of vinegar for at least 12 hours. This step will eliminate antinutrients and hydrate the chickpeas, making cooking easier and ensuring consistent texture throughout all the beans.

METHOD FOR USING A STOVETOP

In a large pot, combine the rinsed and drained chickpeas, a teaspoon of baking soda, and enough water to cover the chickpeas by 5 cm/2 inches.

Bring the pot to a boil. When the water starts to boil, it will form a foam on the surface, remove the foam, and then cover it with a lid. Reduce the heat to low, and simmer for 1 ½ hours for al dente, or 2 hours for a softer texture. 

Test one of the chickpeas for the proper texture, you will be able to easily crush the beans with your fingers. When ready remove from the heat.

METHOD FOR USING INSTANT POT

To a 6-quart Instant Pot or other pressure cooker, add the rinsed and drained chickpeas, a teaspoon of baking soda, and enough water to cover the chickpeas by 5cm/2 inches.

Set the Instant Pot to the manual function on high pressure, and cook for 30-35 minutes for al dente or 35-40 minutes for soft.

When finished, allow for a 10-minute natural pressure release before opening the steam release valve. This allows a little bit of extra time for residual heat to finish cooking the chickpeas.

HOW TO MAKE HOMEMADE HUMMUS

Making hummus is a simple process. The key is to follow the correct order when adding ingredients to your food processor. Begin by adding tahini and lemon juice and processing for approximately a minute before adding any additional ingredients. If a food processor is not available, a high-powered blender can be used as a substitute.

TIPS FOR MAKING CHICKPEA HUMMUS

• To achieve a smooth, creamy texture for your hummus, you can peel the chickpeas. Although it may be a bit tedious, it can make a significant difference in the texture. It’s important to note that the shell of the chickpea contains nutrients, so it’s not necessary to remove it. Ultimately, the decision to peel the chickpeas is up to personal preference. If you want to make peeling chickpeas easier:
  • Use baking soda. Adding a teaspoon to the soaking water and another to the cooking water will soften the skin of the chickpeas, which it makes easier to peel. Baking soda can also help reduce gas and bloating in your stomach – an added benefit!
  • Soak the chickpeas in a bowl of very hot water for approximately 10 minutes. Once the time has passed, rub the grains between your palms to remove the shell.
• For the best results when making hummus, it’s recommended to prepare it right after cooking the chickpeas. If you’ve cooked the chickpeas beforehand and stored them in the fridge, it’s best to warm them up in the microwave for 30 seconds before continuing with the recipe. Warm chickpeas blend better, resulting in smoother and lighter hummus than if you were to use cold chickpeas. So don’t wait for them to cool down, get started right away!
• My favorite trick for making smooth, creamy, and frothy hummus is to add cold water. After adding all the ingredients and processing them into a smooth paste, I like to drizzle cold water into the processor while it’s still running. This extra process time and water help transform the already smooth paste into an even smoother, lighter, and more luxurious hummus!
• To achieve creamy hummus, it’s best to add the ingredients gradually. Avoid adding all the ingredients to the processor at once. Begin by processing the tahini with lemon juice, then add the spices. Next, add the chickpeas, and finally, add the water to finish.

HUMMUS WITHOUT TAHINI

If you find yourself without tahini for your hummus recipe, don’t worry. You can substitute with extra olive oil or nut butter of your choice. Personally, I often opt for peanut or almond butter and the hummus turns out equally delicious without tahini.

HOW TO STORE HOMMUS

If you have leftovers or are making a large batch of hummus, you can store it in an airtight container in the fridge for about a week. Hummus tastes even better the next day.

CAN I FREEZE HUMMUS

Absolutely, it is possible to freeze hummus. Simply store it in an airtight container, making sure to leave some space as it will expand during the freezing process, and freeze it for a maximum of 3 months.

HOW TO SERVE CHICKPEA HUMMUS

I enjoy hummus as an appetizer or side dish alongside raw or roasted veggies, but there are numerous other ways to savor this dish. You can add it to sandwiches, wraps, burgers, salads, pasta, or even spread it on toast. Additionally, it can be used as a side sauce with pita bread and falafels.

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Homemade Hummus

Here is a delightful chickpea hummus recipe that I love! With just a few simple tips, you can achieve a creamy, light, and smooth texture that really enhances the flavor. You simply have to try this amazing chickpea hummus recipe!

Course Appetizer, Dip, Snack

Cuisine Mediterranean, Middle East

Keyword Best Hummus Recipe, Healthy Hummus, Homemade hummus, Hummus dip, Hummus without Tahini

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 6 servings

Calories 170kcal

Author Anna

Equipment

• Food processor

Ingredients

• 1 ½ cups (250g/8.8oz) cooked chickpeas
• ¼ cup fresh lemon or lime juice
• ¼ cups tahini well-mixed or nut paste
• 1 garlic clove small, minced
• 2 tbsps extra virgin olive oil plus more for serving
• ½ tsp cumin powder
• 1 tsp Salt or to taste
• 2 – 3 tbsps of water
• hot paprika powder for serving

Instructions

• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape down the sides and bottom of the bowl and process for an additional 30 seconds. This extra time helps to “whip” or “foam” the tahini, making the hummus smooth and creamy.
• Then add the olive oil, chopped garlic, cumin, and salt. Process for 30 seconds, scrape down the sides and bottom of the bowl, and process for an additional 30 seconds or until smooth.
• Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the sides and bottom of the bowl, add the remaining chickpeas, and process until thickened and very smooth (1 to 2 minutes).
• At this point, he hummus is probably too thick or will have small chunks of chickpeas in it. To fix this, with the food processor running, slowly add 2 to 3 tablespoons of water until you get the perfect consistency.
• Taste and adjust salt as needed. Serve the hummus with a drizzle of olive oil and a pinch of paprika.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5.6g | Sodium: 403mg | Potassium: 177mg | Fiber: 4g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 4.6mg | Calcium: 66mg | Iron: 2.2mg

The post Homemade Hummus appeared first on Anna Rissato.

Homemade tahini is gluten-free, simple to make, and a nutritious vegan paste with a nutty flavor. It’s made of sesame seeds and oil. It has a smooth peanut butter-like texture. It is a staple ingredient in Middle Eastern and Mediterranean cuisines.

A store-bought tahini paste can be a bit expensive and sometimes turns bitter or rancid after it’s been sitting on the shelf for a long time. The good news is that you can make your own tahini at home for a fraction of the cost, and it will taste much better!

INGREDIENTS FOR THE TAHINI RECIPE

You only need two ingredients to make homemade tahini: sesame seeds and oil.

• Sesame Seeds  – You can make homemade tahini from any sesame seed, hulled, natural, raw, or toasted. Each variety gives tahini a different flavor, color, and texture. Most tahini sauces are made from hulled sesame seeds, as hulled sesame seed gives a lighter color and smoother texture. Tahini made from natural sesame seeds is not as smooth, but it has a richer flavor (though sometimes more bitter) and potentially contains more nutrients. 
• Oil  – Add a few tablespoons of neutral-flavored oil to help the tahini turn into a smooth, creamy paste. A variety of oils work. Try avocado oil, mild olive oil, sesame oil, or grape-seed oil.

HOW TO MAKE HOMEMADE TAHINI

Homemade tahini is so simple to make! If you’ve made peanut butter before, it’s pretty much the same process.

1. First, toast the sesame seeds (optional). When the sesame seeds have cooled, place them in the bowl of your food processor, close the lid, and process until a crumbly paste begins to form.
2. Then add oil and process into a smooth cream. Make a few stops to scrape the bottom and sides of the bowl, and keep processing until your homemade sesame paste is smooth. (Adding oil helps the tahini turn into a smooth sauce.)

CAN I USE A BLENDER TO MAKE TAHINI

Yes, but use a high-powered blender such as Vitamix or Nutribullet. If you use the high-power blender, you will only need half the oil. As you do this, frequently scrape the sides and bottom of the blender so that all the seeds are incorporated into the paste.

RECIPE TIPS

• Use hulled sesame seeds. Hulled sesame seeds will make tahini softer, give it a nutty flavor, and be less bitter.
• Gently toast the sesame seeds. Sesame seeds burn quickly, so keep an eye on them when toasting. You just want them to take on a slightly golden color to help release their natural oils. 
• Sesame is best to be consumed as a tahini because the shell of sesame is very hard, and it’s difficult for the body to absorb all the nutrients present in it.

USES OF SESAME PASTE

The best-known way to use homemade tahini is when making hummus. Tahini is a very versatile spread that can be enjoyed on bread or crackers and is a great substitute for butter when preparing a variety of recipes, such as pies and cakes. You can also make salad dressing with it or serve it as a dipping sauce for falafel.

HOW TO STORE HOMEMADE TAHINI

Transfer the sesame paste to a jar or other airtight container. It stays fresh in the fridge for up to a month. If the sauce separates, stir it to redistribute the oil. In addition, you can also freeze leftover tahini paste in an ice cube tray and pop out a cube when you need it.

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Homemade Tahini

Homemade tahini is gluten-free, simple to make, and a nutritious vegan paste with a nutty flavor. It’s made of sesame seeds and oil.It has a smooth peanut butter-like texture. It is a staple ingredient in MiddleEastern and Mediterranean cuisines.

Course Cooking Basics, Sauce, Snack

Cuisine Mediterranean, Middle East

Keyword Homemade Tahini, Sesame paste, Tahini Paste

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 Tablespoons

Calories 148kcal

Author Anna

Equipment

• Food processor

Ingredients

• 1 cup (140g/ sesame seeds I prefer hulled
• 2-4 tbsp neutral-flavored oil such as grapeseed, sesame, or mild olive oil
• Pinch of salt optional

Instructions

Toasting Sesame Seeds:

• Add sesame seeds to a large, dry frying pan, and toast over medium-low heat, stirring constantly until seeds are fragrant and light in golden color (not brown), 3 to 5 minutes. Be careful sesame seeds can burn quickly.
• Transfer the toasted seeds to a baking sheet or large plate and let cool completely.

Make the Tahini:

• Add the sesame seeds to the bowl of a food processor and process until a crumbly paste forms, about 1 minute.
• Add 3 tablespoons oil and process for an additional 2 to 3 minutes, stopping to scrape the bottom and sides of the food processor a few times. Check the consistency of the tahini. It should be smooth, not grainy, and it should be able to pour the tahini. If necessary, process for another minute and add another tablespoon of oil.
• Taste the tahini and add salt to taste. Process for 5 to 10 seconds to blend.

Nutrition

Serving: 1Tbsp | Calories: 148kcal | Carbohydrates: 2g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 28mg | Potassium: 69mg | Fiber: 2.2g | Vitamin A: 12IU | Calcium: 11mg | Iron: 1.2mg

The post Homemade Tahini appeared first on Anna Rissato.

This falafel recipe is crispy on the outside, moist, and soft on the inside with the perfect fluffy texture. Seasoned with herbs and a lot of warm spices. This recipe is easy to follow, healthy, vegan, gluten-free, and absolutely delicious!

These crispy chickpeas balls are often used in pitas, wraps, salads, sandwiches, and bowls with tahini sauce on top. Falafel can be deep-fried, pan-fried, or baked.

WHAT IS FALAFEL

Falafel is a Middle East snack made from chickpeas, fresh herbs, and spices. They are formed into small balls and fried in oil. Falafel is often eaten with pita bread, hummus, tahini, and salad. It has become a popular vegan meal not only in the Middle East but also in other parts of the world.

FALAFEL INGREDIENTS

This falafel recipe is naturally gluten-free and vegan. Made with simple everyday ingredients, you won’t believe how easy it’s to make the falafel. 

• Dried Chickpeas: Use dried chickpeas soaked in water for 24 hours. AVOID using canned chickpeas! 
• Parsley and Cilantro: These two delicious fresh herbs give a lot of flavor to your falafel.
• Onion: I normally use yellow onions, but any other onion will serve too.
• Garlic: Use fresh garlic cloves.
• Salt: To taste.
• Spices: I like to use cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices will give falafel its authentic, bold flavor.
• Chickpea flour: Helps to bind the falafel batter and retain the falafel to keep its shape during frying. As the falafel is made of chickpeas, I like to use chickpea flour to bind the batter, but you can also use flour of your choice.
• Baking Powder: This is what gives falafel its fluffy texture. If you omit it, the falafel will be too dense.  
• Oil: For frying. My favorite oils for frying are olive oil, avocado oil, or grapeseed oil, but you can also use other vegetable oil.

HOW TO MAKE FALAFEL

As I mentioned before, this falafel recipe is easy to make! Here’s how to make falafel:

1. Soak the dried chickpeas for at least few hours until soft. The outcome will be better, if you soak it for 12 to 24 hours in the fridge.
2. Add the soaked chickpeas, herbs, onion, garlic, and spice to the food processor and blend it until it becomes a smooth paste.
3. Remove the batter from the food processor and add to a large bowl. Then add the flour, baking powder, and mix until smooth.
4. Take the batter to the fridge and chill it for about 30 minutes.
5. When the batter is ready, shape it into small balls and fry until crispy and golden brown.  
6. Serve them on their own drizzled with tahini or with salad and pita bread.

RECIPE TIPS

• I usually add about ½ teaspoon of baking soda to the water to soak the chickpeas. This helps soften the dried chickpeas.
• Falafel is best when browned on the outside, so be careful not to burn it! Make sure the oil doesn’t get too hot. If this happens, the outside will cook too quickly before the inside can heat up.
• Falafel should not break when frying. It’s a little fragile, but it certainly should keep its shape. If not, you need to adjust the flour-water ratio. If you find the batter too wet, add another tablespoon of chickpea flour, but if it’s too dry and crumbly, add a teaspoon or two of water.
• 1 cup dry chickpeas = 3 cups soaked chickpeas.

THREE DIFFERENT WAYS TO COOK FALAFEL

Whichever method you choose, they look a lot alike once cooked. A perfectly golden exterior and a bright green interior!

• Deep frying falafel: Heat about 3in/7cm of oil in a pan over medium heat to 180°C/350°F. Once the oil reaches temperature, gently drop 4 to 6 falafel balls into the oil at a time. Cook for 2-4 minutes or until browned on the outside. Use a slotted spoon to remove the falafels to a plate lined with paper towels.

• Pan Frying the falafels : Heat a few tablespoons of oil in a skillet (cast iron is perfect) over medium-high heat. Gently place the falafels (shaped into a patty) in the skillet and fry on each side for 2-3 minutes or until golden brown, then transfer to a plate lined with paper towels.

• Baking the falafel: Preheat the oven to 220°C/430°F. Lightly spray or brush a baking sheet with oil. Then place the balls or patty shaped falafels on the baking sheet, lightly spray or brush the top with the oil and bake for 25-30 minutes, turning halfway through. 

HOW TO STORE FALAFELS

Falafels are one of those foods that are best served after being fried or baked. But if you have leftovers, you can store them in the fridge for up to 2 days and then reheat them in the microwave and then in the oven (microwave for about 1-2 minutes, then brush with plenty of oil and bake at 200°C/390°F for 5 minutes, until the surface is crispy).

You can also make the falafel ahead of time. Prepare the falafel batter and refrigerate in an airtight container for 1-2 days. When ready to fry, continue with the recipe.

To freeze, place the uncooked falafels on a baking sheet lined with parchment paper and freeze for 1 hour. Once hardened, transfer the falafels to a plastic freezer bag and freeze for up to 1 month. Falafels can be fried or baked frozen.

HOW TO SERVE FALAFEL

A sauce is a must for serving falafels– tahini is the standard, but it’s also great with a yogurt salad dressing, baba ganoush, or even hummus.

I like to make a sandwich with these falafels balls. Heat some pita bread, add the falafels and some greens or Greek salad, drizzle with tahini or tzatziki sauce, and enjoy!

You can also make salad with falafels and green hummus. Place falafels on a bed of mixed greens, drizzle with the hummus, and add chopped tomatoes, cucumbers, and a sprinkle of fresh herbs.

You can serve falafel as a snack or a main dish with fresh or roasted vegetables and some dipping sauce.

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Crispy Homemade Falafel

his falafel recipe is crispy on the outside, moist, and soft on the inside with the perfect fluffy texture. Seasoned with herbs and a lot of warm spices. This recipe is easy to follow, healthy, vegan, gluten-free, and absolutely delicious! 

Course Appetizer, Main Course, Side Dish

Cuisine Middle East

Keyword Best Falafel Recipe, Chickpeas Balls, Crispy Falafel Balls, Falafel Recipe, Gluten-Free Falafel, Homemade Falafel, Vegan Falafel

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Soaking Time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 15 Balls

Calories 60kcal

Author Anna

Equipment

• Food processor
• Large bowl
• Spatula
• Ice cream scoop
• 2 Forks
• Slotted spoon
• Plate
• Paper towels

Ingredients

• 1¼ cups (225g/8oz) g dried chickpeas (DO NOT use canned or cooked chickpeas)
• ½ tsp of baking soda for soaking chickpeas
• 1 cup fresh parsley chopped
• 1 cup fresh cilantro chopped
• 1 small onion
• 2 garlic cloves minced
• 1 ½ tsp salt or to taste
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp cayenne pepper (optional)
• ½ tsp baking powder
• 4 tsp flour chickpea flour, or flour of your choice
• 2 cups oil for frying

SAUCE FOR FALAFELS:

• Tahini Sauce
• Yogurt Sauce
• Hummus

ADDITIONS FOR FALAFEL SANDWICH (OPTIONAL)

• Pita bread
• Cucumbers chopped
• Tomatoes chopped
• Arugula

Instructions

• (A day in advance) Place the dried chickpeas and baking soda in a large bowl filled with filtered water to cover the chickpeas by at least 5cm/2in. Let it soak in the fridge for at least 12 hours (if the chickpeas are still too hard after 12 hours, leave it for up to 24 hours). When ready, drain the chickpeas completely and dry them.
• Place the chickpeas, herbs, onion, garlic, salt and spices in the food processor.
• Run the food processor for 2 to 3 minutes on high-speed, scraping down the sides as needed until everything is well incorporated, forming a falafel batter. (The falafel batter should look smooth.)
• Transfer to a bowl and add flour and baking powder. Mix well.
• Refrigerate for 30 minutes.
• Scoop +/- tablespoon of the falafel batter into balls (or discs) and place on a tray. It should yield about 15 falafels. (If you find the batter too wet, add another tablespoon of chickpea flour. If it’s too dry and crumbly, add a teaspoon or two of water.)
• Pour the oil into a skillet or large pot. Heat to medium-high temperature (between 180-190°C/350-375℉) until gently bubbling.
• Place the falafel balls with a large spoon and slide them gently, being careful not to burn yourself. Cook in batches (avoiding crowding the falafels in the pan) for about 4 minutes, until browned and crispy on the outside. Use 2 forks to flip the falafels half way of cooking.
• Remove the falafels from the oil and drain them on paper towels. Repeat with remaining falafels.
• Serve warm with your choice of dipping sauce or make a sandwich with falafel balls on pita bread with arugula, tomato, and cucumber. Pour some tahini sauce or hummus on top. Enjoy!

Nutrition

Serving: 1falafel | Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 315mg | Potassium: 109mg | Fiber: 1.6g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 6.5mg | Calcium: 25mg | Iron: 0.8mg

The post Crispy Homemade Falafel appeared first on Anna Rissato.

This vegan and dairy-free coconut whipped cream is delicious, quick, and super easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.

You can add this coconut whipped cream to your dessert recipe. I like to use this coconut whipped cream to top my Healthy Banoffee Pie, Banana and Coconut Milk Pudding, or top with it fresh fruits like strawberry! You’ll love this super fluffy coconut whipped cream as a dairy-free alternative!

HOW TO MAKE THE BEST COCONUT WHIPPED CREAM

Making vegan whipped cream couldn’t be easier. You’ll only need 3 ingredients and a hand mixer. Here’s how to make this dairy-free whipped cream.

1. First, make Homemade Coconut Milk or use store-bought coconut milk, but only buy the one from the can.
2. When you have your milk, place it in the refrigerator for 1 to 2 days before making the whipped cream. For this recipe, you need the coconut cream, the fat part from the top. The cream hardens and separates from the water in canned and homemade coconut milk. You will not get this separation from cartons or bottled coconut milk.
3. Before starting to make the whipped cream, make sure that your bowl is cold. Heat is the enemy of coconut cream. You can refrigerate the bowl for 30 minutes on a very hot day.
4. Using a spoon, remove the hardened coconut cream that has accumulated above the water of the coconut milk and place it in a bowl. (The leftover coconut water you can use to make a smoothie recipe).
5. Using a hand or stand mixer, fluff the coconut cream for one minute, add the sweetener of your choice and vanilla extract, then beat for another minute.
6. Use the whipped cream immediately or store it in the refrigerator in a sealed container for up to a week, but you’ll have to beat again before use.

TIPS FOR THIS VEGAN WHIPPED CREAM:

Here are some tips to help you make coconut whipped cream:

• If you are using homemade coconut milk from my recipe, you’ll need to make the milk from about 4-5 coconuts to get the required amount of coconut cream for this recipe. 
• Chilling your coconut milk in the fridge for 1-2 days is the bare minimum. Longer is always better, just to make sure the milk separates and the cream sets.
• Do not add the sweetener until you have discovered the consistency you want the whipped cream to be. If your cream gets too thin, adding a liquid sweetener can thin it out even more (it won’t thicken with whipping). Therefore, in this case, you can use powdered sugar. But if the texture is too thick, honey or another liquid sweetener can help make it smoother.
• If your coconut whipped cream is too thick and stiff after adding the sweetener, you can always thin it out with some of the reserved coconut water. This will help make it smooth and creamy but add it gradually as you mix to not thin it too much.

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Vegan Coconut Whipped Cream

This vegan and dairy-free coconut whipped cream is delicious, quick, and easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.

Course Cooking Basics, Dessert, Side Dish

Cuisine American, dairy-free, Vegan

Keyword Coconut Whipped Cream, Dairy-Free Whipped Cream, Fluffy Whipped Cream, Vegan Whipped Cream

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Portions

Calories 207kcal

Author Anna

Equipment

• Medium bowl
• Stand ou Hand Mixer

Ingredients

• 250g/8.8 oz Coconut Cream refrigerated for 1-2 days
• 1 tbsp of sweetener honey, maple syrup, powdered sugar, or powdered xylitol
• 1 tsp vanilla extract or 1 tbsp lemon juice (for flavor)

Instructions

• Put your coconut milk in the fridge for 1 to 2 days before making the whipped cream. You want the cream to set and separate from the water.
• Chill your bowl for 15 minutes in the fridge.
• With a spoon remove the hardened coconut cream that is accumulated above the coconut milk and place it in a bowl.
• Using an electric mixer, fluff the coconut cream for one minute.
• Add the sweetener and vanilla and beat for another minute, until smooth and creamy. (If it's too firm or too soft, see my tips in the blog.)
• Serve it immediately or store in the refrigerator in a sealed container for up to a week.

Nutrition

Serving: 1Portion | Calories: 207kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 13mg | Potassium: 210mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg

The post Vegan Coconut Whipped Cream appeared first on Anna Rissato.

Do you love bananas, caramel sauce, and whipped cream? Then you have to try my healthy, gluten-free banoffee pie recipe. This banoffee pie dessert is made up of three recipes from my blog. It’s super easy and delicious. The filling is made with three basic ingredients… date caramel, bananas, and creamy vanilla whipped cream. The pie dough is a mixture of almond flour, butter, ghee, or coconut oil, and a touch of honey. Plus, it’s topped with lots of chocolate for an extra rich WOW!

I love bananas, but I also love Banoffee, so I had a mission to make this super healthy banoffee pie without sugary caramel sauce, heavy cream, and gluten-free. As challenging as it sounds, it’s super easy to make. I couldn’t wait to make this healthy version of banoffee pie and have such a delicious pie in my fridge. And here’s my healthy, gluten-free, sugar-free, and dairy-free banoffee pie recipe that tastes amazing! This is definitely a much healthier banoffee pie I have ever eaten, plus it’s super easy to prepare and delicious.

INGREDIENTS FOR THE HEALTHY BANOFFEE PIE RECIPE

Pie Crust:

For this Banoffee pie recipe, I used my Gluten-Free Pie Crust Recipe made with almond flour, a little arrowroot starch, and a touch of spice (1 tsp each of cinnamon and clove powder).

However, you can also use the pie crust that I used in Fruit Tart With Pastry Cream recipe, or if you have a nut allergy, you can use the coconut flour-based crust that I used in Pineapple and Coconut Tart recipe.

Vegan Date Caramel Sauce:

See my recipe to make this Vegan Date Caramel Sauce.

Bananas:

Use around 3 ripe bananas. Avoid using green bananas. You need some sweetness in this banoffee pie as it’s sugar-free.

Whipped cream:

To make the dairy-free whipped cream, use one of my recipes, Coconut Whipped Cream or Cashew Nut Cream. Use the sweet version of cashew cream. However, you can buy store-bought whipped cream and choose which one you prefer.

Chocolate and Cocoa Powder:  

To finish it off, I love topping this banoffee pie with cocoa powder and a generous amount of shaved dark chocolate.

HOW TO MAKE BANOFFEE PIE

First, start with the pie crust. It’s a simple gluten-free almond flour crust made with a little bit of butter or ghee or melted coconut oil, egg, and sweetened with honey. I love this crust. It tastes like a shortbread cookie. 

While the pie crust bakes, make the date caramel sauce. To make the healthier version of this banoffee pie, I’ve used a date caramel sauce instead of traditional sugar-filled caramel sauce. Also, the date caramel is very easy to make. It’s simply a puree of dates, coconut or almond milk, and a touch of vanilla.

The key to this sweet treat’s success is making the dates incredibly soft before pureeing them in the blender. So, to do this, I soak the dates in boiling water, drain them, and then blend them to make a puree. The heat from the water moistens the dates, making them incredibly easy to blend.

This date caramel is as delicious as any other caramel sauce. It’s sweet, smooth, creamy, and rich, with a hint of vanilla. Date caramel makes this banoffee pie taste wonderful and very delicious – exactly as it should be!

Once the pie crust has finished baking, let it cool. Then spread the date caramel on the bottom of the pie crust, then top it with a layer of sliced ​​bananas. 

Last but not least is the whipped cream. Top with generous dollops of coconut whipped cream or cashew nut cream. However, you can use store-bought whipped cream.

At this point, the banoffee pie needs to be chilled for an hour or so. The last step is one of the most important steps… the CHOCOLATE. I love topping this banoffee pie with cocoa powder and a generous amount of shaved dark chocolate. It’s the perfect finish to a sweet banoffee pie.

In every bite, you get a bit of crunch from the pie crust, sweetness from the date caramel and banana, and the creaminess from the whipped cream and just the right amount of chocolate…

HEALTHY FACTS FOR THIS RECIPE

• Bananas: Abundant source of energy, potassium, and vitamin B6.
• Almonds: Excellent plant-based sources of amino acids, the building blocks of protein, and essential fats.
• Dates: Deliciously sweet in all their natural glory. Excellent to avoid the refined sugars in this dish with the bonus of magnesium, fiber, manganese, and copper.
• Coconut: Contributes antibacterial, antiviral, and antifungal properties, not to mention the balance of (natural) sugars and their effects on our energy levels.
• Cashews: Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.
• Chocolate: Dark chocolate is packed full of important minerals, including iron, magnesium, zinc, copper, and phosphorus. In your body, these minerals are used to support factors such as immunity (zinc), can help keep your bones and teeth healthy (phosphorus) and contribute to better sleep quality (magnesium).

VEGAN BANOFFEE PIE STORAGE

I find that banoffee pie is far superior when enjoyed right after making it, but if stored properly in the fridge, it should last 2-3 days.

If you are looking for a gluten-free and sugar-free dessert recipe, this is your recipe. It’s so delicious you won’t believe it’s super healthy!

Also, this recipe is very simple and relatively quick to make, even for a beginner.

MORE TART RECIPE:

• Fruit Tart With Pastry Cream (Gluten-Free)
• Pineapple And Coconut Tart
• Chocolate Truffel Tart

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Healthy Banoffee Pie

If you are looking for a gluten-free and sugar-free dessert recipe, this Banoffee pie is your recipe. It's so delicious you won't believe it's super healthy! Also, this recipe is very simple and relatively quick to make, even for a beginner.

Course Dessert, Tart

Cuisine American, British, Healthy

Keyword Banoffee Pie, Dairy-Free Banoffee Pie, Healthy Banoffee pie, Sugar-Free Banoffee Pie, Vegan Banoffee Pie

Prep Time 6 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time: 1 hour hour

Total Time 8 hours hours

Servings 12 Slices

Author Anna

Equipment

• Baking pan with removable bottom 23cm/9in

Ingredients

• 1 Gluten-Free Pie Crust Recipe *see note for more options
• 1 Vegan Date Caramel Sauce Recipe
• 3-4 Bananas
• 1 Coconut Whipped Cream Recipe
• or 1 Cashew Nut Cream Recipe sweet version
• Cocoa powder to taste
• Shaved dark chocolate to taste

Instructions

• Make the pie crust, if you want you can make this crust a day in advance. While the crust bakes, make the vegan date caramel sauce, this caramel sauce can also be made in advance.
• Once the pie crust has finished baking, let it cool.
• Spread the date caramel on the bottom of the pie crust, then top it with a layer of sliced bananas.
• Add generous dollops of coconut whipped cream or cashew whipped cream to cover the banoffee pie. Alternatively, you can use store-bought coconut whipped cream.
• Place the banoffee pie in the fridge to cool for about an hour.
• Before serving top it with cocoa powder and shaved dark chocolate.

Notes

• You can also use the pie crust that I used in Fruit Tart With Pastry Cream recipe, or if you have a nut allergy, you can use the coconut flour-based crust that I used in Pineapple and Coconut Tart recipe.

The post Healthy Banoffee Pie appeared first on Anna Rissato.

Vegan Date Caramel Sauce is a quick and easy recipe that uses only 5 ingredients. It’s made without refined sugar, dairy-free and gluten-free. This healthier option is a perfect alternative to traditional dulce de leche.

This vegan date caramel sauce is made with healthier ingredients than regular caramel sauce, so it’s great as a side dish for a healthy snack or can be used as a filling in healthy cakes or desserts. Furthermore, you can also use it as a sweetener for porridge or smoothies.

INGREDIENTS FOR VEGAN DATE CARAMEL SAUCE RECIPE

• Dates – Medjool dates are best for making this homemade vegan treat. Dates are natural, fleshy, juicy, and taste like caramel. Your dates should be soft (although you can use dried dates, they won’t taste as good). Medjool dates are considered the best dates in the world! And believe me, once you’ve tried these, you’ll never want the smaller, pitted ones again.
• Milk – You can use any non-dairy milk of your choice. I like to use homemade coconut milk or almond milk, but oat or cashew nut milk is great too!
• Vanilla Extract – Vanilla helps intensify the flavor and sweetness.
• Sea Salt – Just a touch to harmonize the flavors!
• Star Anise – Optional. To flavor the water when infusing the dates.

HOW TO MAKE VEGAN DATE CARAMEL SAUCE

1. Add water into a medium saucepan, add the star anise, and let it boil for 5 to 10 minutes.
2. Remove the saucepan from the fire and add the dates. Hydrate the dates in this flavored water until they are soft. (Hydrate them for about 30 minutes. This will make it easier to blend the dates to create a smooth paste).
3. Strain the dates. (Reserve this syrup to use in your smoothie, green juice, or porridge. This water is quite sweet, so you won’t need to sweeten your preparation). 
4. Cut the dates with a knife in half and remove the pits.
5. Add the pitted dates, plant-based milk, sea salt, and vanilla extract to a high-speed blender and blend until smooth and creamy. (You can also use a food processor if you don’t have a blender.) Be sure to scrape the sides of the blender jar every minute or so to blend the ingredients evenly. This whole process will take about 10 minutes, but this depends on the quality of your blender or food processor!
6. Finally, transfer the vegan date caramel sauce to a bowl and serve or refrigerate until ready to serve.

WAYS TO USE THIS VEGAN DULCHE DE LECHE

• Use as a healthy dipping sauce for fruits like apples or pears.
• Use it in vegan desserts instead of traditional caramel sauce, like in the Banoffee Pie recipe.
• Use as a topping for pancakes, waffles, crepes, and toast.
• Use it as a healthier and refined sugar-free sweetener that you can add to porridge or smoothie. For example, make a smoothie with frozen fruits and non-dairy milk and add this vegan date caramel sauce to sweeten it.

STORAGE OF VEGAN DATE CARAMEL SAUCE

Does vegan date caramel sauce need to be refrigerated?

Due to its high water content, it must be stored in the refrigerator in an airtight container. It will last up to 2 weeks if stored correctly.

Can this vegan date caramel be frozen?

You can freeze it for up to a few months in an airtight container or an ice cube tray for individual servings. Thaw in the fridge overnight and stir well before serving.

This vegan date caramel sauce is delicious and naturally sweet. It still has sugar (natural sugar), but I love the fact that the dates can provide the rich caramel-like flavor, but with the benefit of fiber and a lot of vitamins and minerals. Dates are also a great source of potassium, copper, magnesium, vitamin B6, niacin, calcium, iron, and vitamin K. The estimated glycemic load is 39, which is a relatively low value. So this indicates that dates provide energy over a long period.

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Vegan Date Caramel Sauce

Vegan Date Caramel Sauce is a quick and easy recipe that uses only 5 ingredients. It's made without refined sugar, dairy-free and gluten-free. This healthier option is a perfect alternative to traditional dulce de leche.

Course Cooking Basics, Dessert

Cuisine dairy-free, Sugar-Free, Vegan

Keyword Caramel Sauce, Date Caramel Sauce, Vegan Caramel Sauce, Vegan Dulce de Leche

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

Calories 100kcal

Author Anna

Equipment

• Medium saucepan
• Blender
• Spatula

Ingredients

• 2 cups of water
• 1.5 cups (250g/8.8 oz) dates about 12 dates
• 1 cup of unsweetened plant-based milk coconut, almond, oat, cashews
• 1 tsp vanilla extract
• Pinch of sea salt
• Star anise to taste (optional)

Instructions

• Add water into a medium saucepan, add the star anise, if using, and let it boil for 5 to 10 minutes.
• Remove the saucepan from the fire and add the dates.

  Hydrate the dates in this flavored water until they are soft and the liquid looks like syrup. Leave for about 30 minutes. (This makes it easier for your blender to create a smooth date paste.)
• Strain the dates, then cut them in half, and with the help of a knife, remove the pits.
• Add the pitted dates, plant-based milk, sea salt, and vanilla extract to a high-speed blender and blend until smooth and creamy.
• Transfer the vegan date caramel sauce to a bowl and serve, or refrigerate until ready to serve.

Nutrition

Serving: 80g | Calories: 100kcal | Carbohydrates: 22g | Protein: 0.7g | Fat: 0.5g | Sodium: 62mg | Potassium: 204mg | Fiber: 2g | Sugar: 20g | Vitamin A: 137IU | Calcium: 107mg | Iron: 0.37mg

The post Vegan Date Caramel Sauce appeared first on Anna Rissato.

This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it’s the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.

INGREDIENTS FOR THIS GLUTEN-FREE PIE CRUST

This gluten-free pie crust is super easy to make. It’s a simple recipe made with only five ingredients that you probably already have in your kitchen.

• Almond Flour – It’s the main ingredient to make this gluten-free pie crust. You can buy ready-made or make homemade almond flour using my recipe.
• Salt – Even if you are making a sweet pie crust, salt helps balance and bring out the sweetness, so don’t leave it out. I use sea salt for all my recipes but feel free to use another type. For a savory pie crust, you can double the amount of salt.
• Fat – Fat moistens the dough, forming large crumbs that are easy to press into the baking pan. If you’re not sensitive to dairy, I would suggest using butter. Buttered almond flour pie crust is the most affordable and delicious option, and it’s what I use most often. Another excellent option is Ghee which also provides a rich, buttery flavor. Ghee is a good option for people who want a lactose-free crust pie as the lactose is removed. For a vegan option, you can use vegetable butter or coconut oil.
• Honey – Adds sweetness. Omit if making a savory pie or quiche.
• Egg – The egg provides structure and binding so the dough doesn’t fall apart and is also an additional component for the correct wet-to-dry ratio. Omit if you want an egg-free option. See the tips section, where I explain what to add instead. 

HOW TO MAKE GLUTEN-FREE PIE CRUST

1. Mix the dry ingredients.
2. Add the fat of your choice and honey (if making the sweet pie). Work with your fingers until all the fat is incorporated. (The dough will be soft and crumbly at this point.)
3. Add the egg and mix until a soft dough forms that can be pressed into a ball.
4. Transfer the dough to the baking pan (best to use a pan with removable bottom) and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square. The dough may seem a little oily at this point, but it’s perfect once it’s baked! Prick a few holes in the bottom to keep the dough from puffing as it bakes.
5. Bake for 20 minutes at 180°C/350°F.

TIPS AND SUBSTITUTIONS

• This gluten-free pie crust doesn’t require refrigeration to firm up before baking, and you don’t need to line it with pie weights as in some other recipes.
• If you don’t want to use the egg because you have an allergy or simply want a vegan option, you can replace it with 2-3 tablespoons of water or melted fat of your choice.
• If you don’t add the egg to the gluten-free pie crust, it will be a little more crumbly, but it will still taste great! To prevent this and help with binding, replace ½ cup of almond flour with some. Tapioca or arrowroot starch works best. So that means you’re going to use 2 cups of almond flour and ½ cup of starch. Do this only if you don’t mind the crust being low in carbs.
• The fat used in this gluten-free pie crust recipe adds flavor, prevents drying the crust out, ensures the correct wet/dry ingredient ratio, provides that perfect color and helps heat move throughout the crust during baking.
• Almond flour pie crust tends to brown quickly. Therefore, if you notice that the crust starts to brown too much before it is ready or after 20 minutes of baking, I recommend covering your crust with aluminum foil or parchment paper to prevent it from getting too dark.
• This recipe is enough for an open-crust pie. If you want to make a closed pie, you will need to double the recipe. For a closed pie, you will also have to add 3 tablespoons of arrowroot or tapioca to the dough. The starch will help the top dough absorb the steam from the pie filling. Otherwise, the dough would become very greasy.

OPTIONAL ADDITIONS FOR GLUTEN-FREE PIE CRUST

Most of the time, gluten-free pie crust doesn’t need a lot of addition to be great – it’s a very tasty pie crust for your stuffing! But if you want to add some flavor to the dough itself, you can add:

• For The Savory Gluten-Free Pie Crust: Throw some spices or dry herbs in there! (If you do this, mix them with the dry ingredients first.) Paprika, garlic powder, oregano, or Italian seasoning are the most common and work well.
• For the Sweet Gluten Free Pie Dough: Add cinnamon, nutmeg, ground cloves, or vanilla extract, which adds a burst of flavor, making this pie totally addictive.

STORAGE OF GLUTEN-FREE ALMOND FLOUR PIE CRUST

You can easily make this gluten-free pie crust ahead of time. And you have four options:

1. Bake the gluten-free pie crust as per the recipe. When the crust has cooled, wrap it in plastic film and leave it on the counter or in the refrigerator overnight. Before serving, fill the dough with your favorite topping!
2. Pre-bake the gluten-free pie crust for 10 minutes. Then wrap it in plastic film and store it in the refrigerator, although it will keep well on the counter for a day. (10 minutes of par-baking is recommended when using the crust with the filling that needs to go in the oven.)
3. Make the pie crust until step 3 (until it forms a ball). Wrap the raw dough ball in plastic wrap and store it in the refrigerator for one day or freeze it for up to three months. To thaw, let the dough thaw in the fridge overnight, then press the dough into a baking pan and bake.
4. You can also store the raw, pressed dough in a pie pan in the fridge overnight or freeze the raw, pressed dough in a pie pan for later use. Be sure to wrap it very well to prevent air from getting into the dough. Store the dough on the bottom shelf in the back of the freezer so that less air gets to it when the door is opened. The more air reaches its crust more ice crystals will form. Defrost overnight and bake as per the recipe.

SUGGESTIONS FOR USING THIS PIE CRUST IN MY RECIPES:

• Healthy Banoffee Pie
• Fruit Tart with Pastry Cream
• Pineapple and Coconut Tart
• Chocolate Truffle Tart

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Gluten-Free Pie Crust – Sweet Or Savory

This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it's the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.

Course Cooking Basics, Dessert, Tart

Cuisine American, Gluten Free

Keyword Almond Flour Pie Crust, Gluten Free Pie Crust, Keto Pie Crust, Savory Pie Crust, Shortcrust pastry, Sweet Pie Crust, Tart Crust

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 crust pie (12 slices)

Calories 146kcal

Author Anna

Equipment

• Large bowl
• Baking pan with removable bottom

Ingredients

• 2 ½ cups (240g/8.4oz) almond flour
• ¼ tsp of salt
• 3 tbsp of melted butter or ghee, coconut oil or vegan butter
• 2 tbsp honey leave out if making a savory pie or quiche
• 1 egg see tips on the blog for eggless option

Instructions

• Preheat the oven to 180°C/350°F
• In a large bowl, add 2 ½ cups (240g/8.4oz) almond flour and ¼ tsp of salt. Mix until incorporated.
• Add 3 tbsp of melted butter and 2 tbsp honey (if using). Work with your fingers until you get a smooth and sandy texture and all the butter is incorporated.
• Add 1 egg and mix until you get a soft dough that can be pressed into a ball.
• Transfer the dough to the baking pan and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square.
• Prick a few holes in the bottom to keep the dough from puffing as it bakes.
• Bake for 20 minutes. (If par-baking the dough, bake for only 10 minutes.)

Nutrition

Serving: 1Slice | Calories: 146kcal | Carbohydrates: 4.3g | Protein: 4.7g | Fat: 13.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 7.1g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 153mg | Fiber: 2.5g | Sugar: 0.9g | Vitamin A: 109IU | Calcium: 57mg | Iron: 0.81mg

The post Gluten Free Pie Crust – Sweet Or Savory appeared first on Anna Rissato.

If you want to know how to make homemade coconut flour, you have come to the right place! It is a simple recipe, very accessible and cheap. You only need one leftover ingredient from another recipe – coconut milk, so you will not have to throw anything away.

Are you looking for low-carb, grain-free, and gluten-free flour? Coconut flour is a great option and easy to make. It is a healthy flour to use in baking. It is rich in fiber and protein, without chemicals added as store-bought flour.

INGREDIENTS TO MAKE THE COCONUT FLOUR

The only ingredient that this recipe requires is coconut pulp, which is a leftover from homemade coconut milk. I do not like to waste food, so I’m always looking for new recipes to use the leftovers.

HOW TO MAKE COCONUT FLOUR – STEP BY STEP

Firstly we need to extract the milk from the coconut. What’s left of the milk are the fibers, and the fibers will become the flour after the milk has been strained. Simply follow my Coconut Milk recipe first, and then come back to this recipe once you have the leftover pulp. 

After drying the pulp, you will obtain your homemade coconut flour. To make the flour from the pulp, I suggest peeling the thin outer skin off the coconut before making the milk. This way, you will obtain pure white flour.

There are two methods that I make the flour: the oven method and the skillet method.

Oven Method:

1. Preheat the oven to 120ºC/250ºF.
2. Put the pulp on a baking sheet (photo 1) and bake for 30-60 minutes (photo 2). Stir every 15 minutes (photo 3).
3. Remove from the oven and let it cool for a few minutes (photo 4).
4. Then blend in a blender or food processor until you get a fine powder.

Skillet Method:

1. Place the pulp in a large skillet and keep it over medium-low heat. Keep an eye on the heat and take care not to burn it.
2. To obtain a very dry and slightly golden color flour, keep on the heat for about 15 minutes, stirring constantly with a spatula. Do not let it get too dark, as it can become bitter if you burn it, if in doubt try a little and feel the flavor.
3. To check if the flour has dried, take a little of the flour with your fingertips and feel it.
4. Remove from skillet and let cool for a few minutes. Then blend in a blender or food processor until you get a fine powder.

TIPS

• If you make a large batch of coconut milk and have a lot of coconut pulp, you may need to use two baking sheets instead of one. You can also freeze half of this pulp, and when you need to make the flour, just defrost it and proceed with the recipe.
• Depending on how much pulp you use. For a big batch of pulp, you may need to cook longer (up to 2 hours) or until it is fully dried.
• Although coconut is rich in fat, most of the fat remains in the water when we make coconut milk, so coconut pulp is basically fiber, which satiates our appetite and keeps us full for longer.

IS COCONUT FLOUR GLUTEN-FREE

Yes! Coconut flour is gluten-free. That means is suitable for celiac and gluten intolerants. Plus, it’s also Paleo, Whole30, Keto, and Low Carb!

CAN I MAKE THE FLOUR FROM COCONUT FLAKES

Yes! The coconut pulp is an end product when you make coconut milk. To make coconut milk, you either use coconut flakes or flesh from the dry coconut fruit. The fats need to be extracted first, so make some coconut milk, then dry the pulp to make your flour.

COCONUT FLOUR STORAGE

Store in a tightly closed glass jar. If it’s dried well, it can last for weeks or even months at room temperature (avoid exposing it to direct sunlight). Keep it in the fridge to extend this period, but the ideal is to consume it as soon as possible. If you smell a sour odor when you use it, it’s probably spoiled. Give it a try before you ruin whatever recipe you’re making with it.

HOW TO USE COCONUT FLOUR IN BAKING

While you can use it like any other type of flour, there are a few things to keep in mind when cooking with coconut flour.

Coconut flour is rich in fiber and protein. For that reason, it is very different from wheat flour. When baking with it, you should only use 1/4 the amount of flour you would normally use in a recipe. In addition, this flour also absorbs a lot of liquid, so you will need to add more milk, water, or eggs than usual, as it is very dense and dry.

However, this also depends a lot on the brand of coconut flour you are using. If it is a residue of coconut milk, it absorbs less liquid than store-bought flour. When you make cake or pancakes, I recommend checking the consistency of the batter. This way, you will know if you need more or less liquid.

Whenever you see a recipe that uses coconut flour, know that the recipe is designed specifically for coconut flour and cannot be made with any other type of flour. Coconut flour cannot be substituted 1:1 in recipes that call for all-purpose flour (nor can you use all-purpose flour in a recipe that calls for coconut flour).

You can use this flour in cakes, tarts, pancakes, cookies, and bread.

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Homemade Coconut Flour

If you want to know how to make homemade coconut flour, you have come to the right place! It is a simple recipe, very accessible and cheap. You only need one leftover ingredient from another recipe – coconut milk, so you will not have to throw anything away.

Course Cooking Basics

Cuisine Gluten Free, Grain-Free

Keyword Coconut Flour, Gluten-Free Flour, Grain-Free Coconut Flour, Homemade Coconut Flour, Low-Carb Flour

Prep Time 5 minutes minutes

Cook Time 27 minutes minutes

Total Time 32 minutes minutes

Servings 1 cup

Calories 38kcal

Author Anna

Equipment

• Baking Sheet
• Spatula
• Blender
• Sieve

Ingredients

• 2 cups (150 g/5.3 oz) coconut pulp leftover from making the coconut milk

Instructions

• Preheat the oven to 120ºC/250℉.
• Place the coconut pulp on a baking sheet and bake for 30-60 minutes or until dry. Stir every 15 minutes.
• Remove from oven and let cool for a few minutes. Then blend in a high-speed blender or food processor until it becomes a fine powder.
• Keep it in an airtight container.

Nutrition

Serving: 1tbsp | Calories: 38kcal | Carbohydrates: 4.5g | Protein: 1.6g | Fat: 1.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 4.2mg | Potassium: 59mg | Fiber: 0.8g | Sugar: 1.3g

The post How To Make Homemade Coconut Flour appeared first on Anna Rissato.