Gluten free gourmet
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Gluten free gourmet

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Gluten free gourmet Gluten free gourmet Presentation Transcript

  • Gluten Free Gourmet
  • Gluten Facts
  • What are the Symptoms of Gluten Intolerance?Celiac can appear anytime in a person’s life. The symptoms vary and are not always Gastro-Intestinal in nature.Symptoms may include:• Abdominal cramping, intestinal gas, distention and bloating of the stomach• Chronic diarrhea or constipation (or both)• Anemia – unexplained, due to folic acid, B12 or iron deficiency (or all)• Dental enamel defects• Bone or joint pain• Fatigue, weakness and lack of energy• Depression• Mouth ulcers• Delayed puberty• Tingling or numbness in hands or feet• Migraine headaches
  • Vegan Gluten Free ChocarettoIngredients: Cupcakes½ cup whipped silken Tofu1 cup Madhava Organic Agave Nectar½ teaspoon Almond Extract2 cups Honeyville Farms Blanched Almond Flour1/4  cup  Callebaut Dutch Process Cocoa Powder1/2 teaspoon sea salt1 teaspoon baking soda1 Tablespoons of Ground Madagascar Vanilla Beans (Vanilla Extract can be substituted)Instructions:Preheat oven to 35013. Mix wet ingredients in a large bowl.14. In another bowl, mix the remaining ingredients and whisk out any lumps.15. Slowly mix the dry ingredients into the wet until completely mixed.16. Scoop batter into a prepared cupcake pan.17. Bake until toothpick inserted in center comes out clean.
  • Chocaretto GanacheIngredients:1 1/8 cups Gluten Free Chocolate Chips1 cup heavy whipping cream1 Tablespoon Raw Sugar1 teaspoon Gluten-Free Almond ExtractInstructions:In a heavy bottom sauce pan over medium heat chocolate chips and whipping cream.Stir until the chips are melted and the color is uniform.Remove from heat and put in a heat proof bowl. Chill for 10-15 minutes.Remove from refrigerator and whip with a mixer until soft peaks form.
  • Vegan Nutty Bud CookiesIngredients:2 ½ cup Blanched Almond Flour2/3 cup organic Peanut Butter½ teaspoon sea salt1 teaspoon baking soda2/3 cup agave nectar2 Tablespoons Coconut Oil2 Tablespoons Ground Madagascar Vanilla BeansInstructions:Preheat oven to 37512. In a bowl, combine all the wet ingredients, until well blended.13. Then add the dry ingredients mixing well.14. Make golf ball sized balls and place them on a cookie sheet.15. Press down with a wet fork, to form a criss- cross pattern.16. Bake for 15 minutes then freeze.
  • Malaysian SauceIngredients:2 Tablespoons Eden Selected Olive Oil1 cup onion sliced3 spring onions thinly sliced3 cloves of garlic thinly sliced1 Tablespoon chili paste3 Tablespoons of raw sugar¼ cup tamarind juiceSea Salt to tasteInstructions:12. Heat Olive Oil in a skillet.13. Stir in the onions, garlic and spring onions. Cook 2 minutes until fragrant.14. Mix in the chili paste and cook for 10 minutes.15. Stir in the sea salt, tamarind juice and raw sugar.16. Simmer for 5 minutes until the sauce is thick.
  • Shirataki “The Miracle Noodle”
  • Gluten Free Vegan Malay NoodlesIngredients:1 batch of Malaysian Sauce2 Tablespoons of Eden Selected Olive Oil1 cup carrots sliced1 cup broccoli sliced½ cup mushrooms sliced1 Tablespoon Eden Selected Olive Oil2 Tablespoons Braggs Amino Acids2 packs Shirataki Noodles drainedInstructions:12. In a large pan sauté the carrots and broccoli until tender in two Tablespoons of Olive oil. Add the mushrooms and heat through.13. Add the Malaysian Sauce to the vegetables and mix well.14. In a separate pan heat 1 Tablespoon of Olive Oil and add the noodles and the Amino Acids.15. Heat thoroughly.16. Put noodles of a plate and top with Malaysian Sauce and Vegetables.
  • For More Information on Gluten Sensitivity: Contact: www.Celiac.org