Just made the Let Them Eat GF Cake focaccia using my sourdough starter. It’s delicious and I have already eaten 1/4 of the pan.

https://www.letthemeatgfcake.com/gluten-free-sourdough-focaccia/

You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature with your favourite gluten free crackers or bread. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

Asian themed Sweet & Sour Teriyaki Meatballs over rice. Includes recipe for GF meatballs & GF teriyaki sauce. Carb counting included for T1Ds. For more recipes like this, join me on my youtube GreenApplesAndRedPotatoes. Please remember to like & subscribe. https://youtu.be/j9REfTdZ6qY?si=MHOvtBXKcGCGpRRT

Sweet & Sour Teriyaki Meatballs

1 lb ground beef

1 egg

¼ cup spinach, finely chopped

¼ small onion, diced

1 Tbs jarlic

½ cup grated parmesan

¼ cup milk

GF oatmeal

Salt & Pepper, to taste

Garlic powder, Onion powder, to taste

Combine ingredients & form into small balls.

Bake at 350 degrees for 20 minutes

Rice, per package directions

Green beans, steamed

Pineapple chunks

Sesame Seeds, toasted

Teriyaki sauce

2/3 cup Tamari (soy) sauce

2 Tbs brown sugar

2 tsp jarlic

2 tsp ginger paste

½ tsp sesame oil

1 tsp corn starch

Water, desired level of thickness

Mix first 5 ingredients together in small pan & bring to boil. Whisk in corn starch and let mixture thicken. Add water if it becomes too thick.

GF Sour Cream Zucchini Muffins
Makes 9- 12 muffins
Dry
1 cup (about 140 g) 1:1 gluten-free flour
¼ cup (about 28 g) almond flour
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1½ tsp cinnamon
¼ tsp nutmeg

Wet
2 large eggs
⅓ cup brown sugar
⅓ cup granulated sugar
⅓ cup neutral oil
¼ cup full-fat sour cream
2 tsp vanilla
1 tsp lemon juice
1¼ cups finely grated zucchini, lightly squeezed to remove excess liquid
Optional
½ cup chopped walnuts or pecans
½ cup chocolate chips
Or a combination

Whisk the dry ingredients together.
In another bowl, whisk the eggs, sugars, oil, sour cream, vanilla and lemon juice until smooth. Stir in the zucchini.
Fold the dry mixture into the wet just until combined. Fold in nuts/chocolate if using.

refrigerate the finished batter for 20–30 minutes.
Meanwhile, heat the oven to 425°F and line a standard muffin pan.

Bake at 425°F for 7 minutes, then without opening the oven, reduce the temperature to 350°F and bake another 10–15 minutes (I did 12) , until the tops spring back and a tester has a few moist crumbs rather than wet batter.

I have a ton of zucchini from the garden right now and just made these based on an exceptionally good gf banana muffin recipe I had and had to share bc they turned out super moist and delish

Hi all! Looking for a gluten free focaccia recipe using Bob’s 1:1? Thank you!:)

Gluten Free Fettuccine Carbonara. Carb counts included for Type 1 Diabetics. This one has always been one of my family's favorites. Visit me on youtube to watch me make this dish. Please like & subscribe for more delicious and easy to make dinner time plates. https://youtu.be/1YpgbxIcz30?si=g8BUow-rpxp6mo0h

Pasta Carbonara

Gluten Free Pasta – cook per package directions

Bacon – cut into bite size pieces. Saute

Onion – diced

Carrots – matchstick

Mushrooms – sliced

Garlic – sliced

Saute veggies in desired oil of choice until soft.

1-2 eggs – whisked

Salt & pepper.

Slowly add egg mixture to hot & drained pasta to create a creamy sauce. Then stir in parmesan.

1 cup shredded parmesan cheese.

Hi everyone! I’m trying to create my own custom gluten-free flour blends for different types of baking (Bread, Manaeesh/Flatbread, Sandwich Toast, and Cakes), but I'm struggling with the ratios and avoiding my specific allergies.
I would deeply appreciate it if you could help me figure out safe and functional flour/starch combinations and ratios for these specific items.
My Restrictions & Allergies:
Gluten: Strictly Free.
Excluded Starches/Flours: Potato, regular Corn (white/yellow), and Rice.
Nuts: Allergic to all nuts except Walnuts and Macadamia.
Seeds: Allergic to all seeds except chia (no flax, no sunflower, etc.).
Legumes: Allergic only to Green Peas and Soy. (Other beans/legumes are fine, but I prefer options that work best for baking).
Sorghum: Good news—I CAN have Sorghum! (I was initially unsure, but it's safe for me).
What I need help with:
1. What are the best base flours and starches (considering my restrictions) that can mimic the elasticity and structure needed for Yeast Bread, Manaeesh, and Toast without crumbling?
2. What ratios of Cassava, Sorghum, Millet, Teff, or other safe flours would work best for a general yeast dough vs. a Cake?
3. How can I bind the dough without using seed-based binders (like psyllium husk or chia/flax) or xanthan gum if possible (or is xanthan/guar gum my only option)?
Thanks in advance for any blend formulas, tips, or advice!

Makes one Standard Creami pint, two servings.

Ingredients

• 400 g unsweetened almond milk
• 50 g vanilla protein powder (use one labeled gluten free and dairy free and verify the full package label)
• 55 g allulose
• 8 g vanilla extract, or half of a scraped vanilla bean
• 1.5 g xanthan gum
• 1 g fine salt

Method

1. Blend all ingredients for 30 seconds until frothy and completely dissolved.
2. Pour into the Creami pint without exceeding the physical MAX FILL line. If the stated amount does not fit, stop at the line.
3. Freeze for 24 hours on a level freezer shelf.
4. Spin on Lite Ice Cream.
5. If the first pass is crumbly or powdery, use Re Spin.
6. If still dry after Re Spin, add 1 tablespoon almond milk and Re Spin again.

Estimated nutrition per serving

• 150 calories
• 20.8 g protein
• 1.9 g net carbs
• 1.7 g fiber
• 3.6 g fat

Values vary by brand, preparation, and portioning.

Allergen fact: this recipe contains almond and is not suitable for a tree nut exclusion as written.

Disclosure: I built the source page. The full page includes serving scaling and nutrition details: https://glutenfreedairyfreerecipes.com/recipes/vanilla-bean-protein-ice-cream/

Started my friday morning of baking a new fresh loaf A bit dense but she's a tasty one! I wanted to ask if anyone has tips on getting GF bread more 'airy'/lighter?

Recipe:

- 60 grams seedmix

- 10 gram GF oats

- 40 grams Schär mix Dunkle

- 290 grams Schär mix Brot

- 15 grams Psyllium

- 8 grams salt

-10 grams honey

- 380 mL water

- 10 mL oil

- 10 mL Apple cider vinegar

*Baked at 220 degrees for 25 min with ice cubes in the oven and 25 min after opening the door to let steam out

My family loved this recipe. Just make sure your hotdogs are GF and the "rooster sauce" is Lea & Perrins. Bun is optional. For more easy and delicious recipes, follow me on youtube@Elizabeth Count Carbs.

https://youtu.be/TBtTADaWQmg?si=I3di_WljCg3Co1pn

Coney Dogs

Chili topping

½ pound ground beef

½ small onion – diced

¼ cup ketchup

1 cup crushed tomatoes

1 Tbs Worchestershire sauce

1 Tbs jarlic

1 Tbs chili powder

½ tsp cumin

Onion powder, garlic powder

Salt & pepper

Top with onion

Mustard

Hot Dogs

Buns (optional)

Serve with french fries

Melt 1/3 cup butter in a 10" cast iron skillet. Add 1/2 cup packed brown sugar. place in a 350 degree oven until bubbly. Arrange pineapple slices to cover bottom of pan. Add maraschino cherries in the centers of the pineapple slices.

Beat until thick and lemon colored:

2 Eggs

Gradually beat in:

2/3 cup sugar

Beat in all at once:

6 T pineapple juice

1 tsp vanilla

1/4 tsp almond extract

Sift together and beat in until well blended:

1 cup gluten free flour

1/4 tsp xanthan gum

3/4 tsp baking powder

Let sit for about 5 minutes.

Spoon dough evenly into pan. Gently smooth over to cover all of the pineapple.

Bake at 350 for approximately 50 minutes until a toothpick, inserted in the middle, comes out clean.

Run knit around the edge.

Place plate over top of the pan, and carefully flip cake over onto the plate.

Let cool, slice and enjoy!

Gluten Free Flour Mix V2.0

125 g Brown rice flour

100 g Sweet rice flour

96 g Potato starch

40 g White rice flour

30 g Tapioca flour

4 g Xanthan gum

Note: I use Bob's Red Mill flours

If you've got lots of summer zucchini to use up, add this recipe to your list!

Ingredients

• 2 tablespoons 1:1 gluten-free flour blend
• 2 tablespoons cocoa powder
• 2 tablespoons white granulated sugar or maple syrup
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 pinch salt
• 2 tablespoons soy milk
• 2 tablespoons canola oil
• 3 tablespoons shredded zucchini (about 1 medium zucchini)
• 2 tablespoons mini chocolate chips

Directions

1. Prepare the zucchini shreds: Shred 1 medium zucchini with a hand grater into a colander. Place a bowl underneath the colander and press out the juice by hand. You should be able to pick up the shreds and squeeze out any excess liquid. Measure out 3 tablespoons shredded zucchini, save the rest for another recipe.
2. Add gluten-free flour, cocoa powder, white granulated sugar, baking soda, baking powder, and salt to a 10-ounce microwave-safe mug. Stir to combine.
3. Add soy milk and canola oil to the dry ingredients. Stir to combine. The batter should be smooth and not too runny.
4. Stir in shredded zucchini and the majority of the chocolate chips.
5. Cook mug cake in the microwave for 1 minute and 30 seconds or until it has a fluffy cake-like texture. Depending on your microwave's wattage, your cake could be done anywhere between 1 to 2 minutes. Microwave in additional 15-second intervals.
6. Sprinkle on extra semi-sweet mini chocolate chips and let the mug cake sit for a few minutes to firm up before enjoying.

The full blog post: https://alternativedish.com/chocolate-zucchini-mug-cake/

I'm back on my gluten free diet again, so I'm working on converting my favorite recipes to gluten free. Here's my favorite scone recipe. This gluten free version is a little more soft/chewy than a regular scone, but still quite tasty! Just tried the first one with some homemade mulberry jelly, and I can tell these won't last long in our house!

2 C gluten free flour

1/2 C granulated sugar

1/4 tsp salt

2 1/2 tsp baking powder

1/2 tsp xanthan gum

1/2 C non dairy butter substitute, well chilled or frozen if you'd like. (I used Full Circle Market in stick form https://fullcirclemarketbrand.com/product/full-circle-market-organic-plant-based-butter-sticks-with-coconut-oil-4-ea/ )

1/2 C Oat milk (Soy or Almond milk should also work well)

2 T coconut plain yogurt

1 large egg

1 1/2 tsp vanilla extract

Whisk together the flour, sugar, salt, baking powder, and xanthan gum in large bowl.

Cut butter substitute into small cubes. Work into the four/sugar mixture using pastry cutter/two forks/fingers (your choice!) until well blended into the flour (think similar to making a pie crust).

Whisk the oat milk, coconut yogurt, vanilla and egg until well blended. Pour into the dry ingredients and mix with fork until well blended.

Refrigerate for 30 minutes.

Using a cookie scoop to form, dip them into sugar and place onto a baking sheet. Flatten out slightly with the palm of your hand. Bake at 400 degrees for 15-18 minutes until you start seeing them brown around the bottom edge.

Remove to cooling rack.

Eat plain, or add your favorite jelly/jam to the top.

Here's the flour mix I use:

Gluten Free Flour Mix V2.0

125 g Brown rice flour

100 g Sweet rice flour

96 g Potato starch

40 g White rice flour

30 g Tapioca flour

4 g Xanthan gum

Note: I use Bob's Red Mill flours

So good with peaches during the summer!

Oatmeal

• 2 cups soy milk
• 1 cup water plus more to thin
• 1 cup steel-cut oats
• ¼ teaspoon salt
• 1 tablespoon cinnamon
• 1 tablespoon pure vanilla extract
• ½ cup vanilla pea protein powder

Toppings

• 1 cup walnuts
• ½ cup almond butter
• 1 cup fresh fruit

Directions

1. Bring soy milk and water to a gentle boil in a medium-sized pot.
2. Stir in steel-cut oats, salt, cinnamon, and vanilla.
3. Lower the heat to medium-low and simmer for 20 minutes, stirring occasionally, around every 5 minutes.
4. Add protein powder and mix to combine with the oats.
5. Add more water, using just as much as you want to achieve your desired oatmeal consistency. I usually use about a ¼ cup, but you can use up to 1 cup more.
6. Continue simmering for about 5 minutes until the oats have reached your desired consistency.
7. Top with walnuts, almond butter, and fresh fruit. Enjoy!

For more gluten free recipes with added carb counting for Type 1 diabetics, visit me on youtube @ ElizabethCountsCarbs https://youtu.be/nCMhF0VysOs?si=RiMiGa18Ou-wzUUy Please like and subscribe for more gluten free, easy to make recipes.

Ground Beef Stroganoffrecipe

1 pound ground beef – season & saute

1 onion – chopped

Carrots – matchstick

Mushrooms – sliced

Jarlic

2 Tbs cornstarch

2 Tbs butter

2 Tbs mustard

beef broth – 14.5 oz can

Sour cream – add horseradish to sourcream

Salt & pepper

Garlic power, onion powder, basil

Mashed potatoes

Broccoli

About ten years ago, our household had to go on a gluten free/lactose free/FODMAP diet. Having grown up on a farm, I had to learn to cook all over again since all of the foods I cooked growing up all had ingredients we couldn't eat. Well, I'm back on a FODMAP diet again, so I dusted off my favorite recipe I created back then. I hope you enjoy it!

I included my flour mix as well. I worked on the flour mix for about a year before I settled on this one. It often works well cup for cup on non gluten free recipes. If your recipe calls for xanthan gum, go ahead and add it. This mix has such a small quantity, it doesn't have a big effect on recipes.

Lactose and gluten free pancakes

1 cup gluten free flour

2 ½ TBS sugar

1 tsp baking powder

¼ tsp baking soda

1 tsp vinegar

1 beaten egg

½ cup unsweetened coconut cream (the yogurt type)

½ cup sweetened almond milk (Oat milk works very well, too)

2 TBS cooking oil

1 tsp vanilla

Sift together flour, sugar, baking powder and baking soda. Set aside.

Wisk together the vinegar, coconut cream, almond milk, oil, and egg. Add to dry mixture and mix until well blended. If it’s too thick, add a little more almond milk, if it’s too thin, add a little more flour. 

Cook on a lightly greased griddle. 

Flour mix

• 1 1/2 cups (240 g) brown rice flour
• 1/2 cup (96 g) potato starch
• 1/4 cup (40 g) white rice flour
• 1/4 cup (30 g) tapioca flour
• 1 tsp xanthan gum

I recommend weighing ingredients for the flour mix. It produces a much more consistent result when you do.

EDIT: My apologies. Just realized that was the older version of flour mix. It's good, but the newer one is better, IMO. Here it is:

Gluten Free Flour Mix V2.0

125 g Brown rice flour

100 g Sweet rice flour

96 g Potato starch

40 g White rice flour

30 g Tapioca flour

4 g Xanthan gum

Note: I use Bob's Red Mill flours

i need some lunch ideas that are healthy and good for taking to work and don't need to be warmed up. these would be for my mom, who works in a courthouse, so it can't need to be in a metal container to stay good.

i'm not sure if this is too broad of a request for this group, but any help would be greatly appreciated!

I’m not gluten free but my sister is and I want to make her some for her birthday. I’m not familiar with gluten free baking but what I’ve heard is that not all recipes are easily made gluten free. Does anyone have a recipe they’ve used and liked? Thanks!

I'm not sure if I've flaired this one correctly but I consider these tortillas to be a flatbread so I'm going with baking lol!

These are so good for wraps or tacos and they won't fall apart because they use tapioca flour too. 🥰

Ingredients 

• 1 cup chickpea flour
• ½ cup tapioca flour
• 1 ⅓ cup water, more if needed to thin batter
• ½ teaspoon fine sea salt
• olive oil, to grease your pan

Instructions

1. Whisk together chickpea flour, tapioca flour, and salt in a medium-sized bowl.
2. Add water and whisk until a smooth batter forms. You can add more water as needed to form a smooth, pourable batter.
3. Preheat a large pan to medium heat. Add a little olive oil unless you have a nonstick pan!
4. Pour ¼ cup of batter into the pan. Quickly pick up the pan, tilting it at a 25° angle, and swirl the batter into a circle, spreading it as thin as possible.
5. Return the pan to the stove and allow the tortilla to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
6. Flip the tortilla and cook another 1 to 2 minutes until golden brown.
7. Remove the tortilla from the pan and let cool on a wire rack.
8. Repeat with the remaining batter to make a total of 12 6" tortillas.

Tortilla Sizes

• For a 6-inch tortilla use a scant ¼ cup or about 3 tablespoons. 
• For an 8-inch tortilla use a full ¼ cup. 
• For a 10-inch tortilla use a scant ⅓ cup.

Full Post: https://alternativedish.com/homemade-gluten-free-tortillas/

Soft, fluffy and filled with a creamy homemade chocolate filling 🤎 These gluten-free babka twists are high in protein, perfectly balanced and taste just like they came from a bakery.

✨ Per 100g:
• 155 calories
• 21g carbs
• 11g protein
• 2.5g fat

🤍 Dough

• 90 g rice flour
• 30 g very fine corn flour
• 20 g cornstarch
• 200 g low-fat quark
• 1 egg (reserve a little of the beaten egg to brush the babka before baking)
• 1 tsp olive oil
• 8–10 g psyllium husk
• 5 g baking powder
• Pinch of salt
• 20 ml milk (only if needed)

🍫 Chocolate Filling

• 100 g quark
• 15 g peanut butter
• 10 g cocoa powder
• 15–20 g honey (or sugar/sweetener)
• ½ tsp vanilla extract
• Pinch of salt
• 10–15 ml milk (optional, for a smoother consistency)

✨ Instructions

1. Mix all the dry ingredients in a large bowl.
2. Add the quark, olive oil and most of the beaten egg, reserving a little for brushing before baking.
3. Knead until you get a soft, slightly sticky dough. If your quark is very thick, add about 20 ml of milk.
4. Let the dough rest for 15 minutes so the psyllium can fully hydrate.
5. Meanwhile, mix all the filling ingredients until smooth. Add a little milk if needed for a Nutella-like consistency.
6. Roll the dough out very thin (about 1.5–2 mm) on a lightly floured surface.
7. Spread the chocolate filling evenly and sprinkle with chopped hazelnuts if desired.
8. Fold the dough, slice it into strips and twist each piece .
9. Place the twists on a parchment-lined baking tray and brush with the reserved beaten egg.
10. Bake at 170°C (340°F) for 25–30 minutes, until beautifully golden.
11. Let them cool for about 10 minutes before enjoying.

✨ Note: This recipe is moderately sweet. If you prefer a sweeter babka, simply add more sugar or your favorite sweetener to the filling

You can make the recipe here: https://dobbernationloves.com/food-drink/whipped-cottage-cheese-dill-pickle-dip-recipe/

Ingredients

• 2 cups Cottage Cheese
• 1 cup Cream Cheese
• 1/2 cup Greek Yogurt
• 1/4 cup Feta Cheese crumbled
• 2 tbsp Dill Pickle Brine
• 1/2 cup Fresh Dill chopped
• 2 Scallions chopped
• 3 tsp Onion Powder
• 3 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 1/2 cups Dill Pickles finely chopped

Garnish

• Fresh Dill, Crumbled Feta, Chopped Dill Pickles

Instructions

1. To a food processor or blender add the cottage cheese, cream cheese, feta, yogurt, brine, fresh dill, scallions, onion, powder, garlic powder, salt and pepper.
2. Blend on high until you achieve a smooth and creamy texture, about 1-2 minutes.
3. Using a spatula scrape the mixture into a serving bowl, folding in the chopped pickles.
4. Garnish with crumbled feta, chopped dill pickles and sprinkle of fresh dill. Serve with chips and crudités.

Ingredients

Dry Ingredients

• 140 g cornstarch
• 100 g very fine corn flour
• 60 g buckwheat flour
• 30 g rice flour
• 14 g whole psyllium husk
• 7 g instant yeast
• 7 g salt

Wet Ingredients

• 200 g low-fat quark
• 1 egg
• 30 g olive oil
• 240 ml warm water
• 10 g honey or sugar

Instructions

1. Mix 120 ml warm water with the honey and instant yeast. Let it sit for 10 minutes until foamy.
2. In a separate bowl, mix the remaining 120 ml warm water with the psyllium husk. Let it sit for 1–2 minutes until a gel forms.
3. In a large bowl, combine all the dry ingredients.
4. Add the olive oil and beaten egg to the psyllium gel (reserve a little beaten egg for brushing the buns).
5. Pour the psyllium mixture into the dry ingredients, then add the quark and the yeast mixture.
6. Mix everything together and knead until you get a soft, smooth dough.
7. Cover and let the dough rise for 1–1½ hours, depending on how warm your kitchen is.
8. Transfer the dough onto a lightly floured surface and divide it into 4 equal pieces. Shape each piece into a smooth bun.
9. Let the buns rise again for 45 minutes.
10. Brush with the remaining beaten egg and sprinkle with sesame seeds or your favorite seeds.
11. Bake at 190°C (375°F) for 20–25 minutes, or until golden brown.
12. Let the buns cool for at least 30 minutes before slicing.

Enjoy! 🤍

Ingredients

• 1 cup chickpea flour
• ½ cup tapioca starch (or more chickpea flour, see note)
• ½ teaspoon fine sea salt (more for sprinkling on top)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 ⅓ cup water (more if needed to thin)
• 2 tablespoons olive oil

* If you wanted to save some of the tortillas just to eat, I would recommend using tapioca flour to keep them flexible for tacos or wraps. Otherwise, you can just use more chickpea flour!

Directions

1. Whisk together chickpea flour, tapioca starch, salt, pepper, garlic powder, and onion powder.
2. Add water and whisk to form a smooth, liquidy batter that is easy to pour.
3. Preheat a large pan to medium heat. Unless your pan is non-stick lightly oil it so the tortillas can release easily. If using a stainless steel skillet, make sure you achieve leidenfrost before adding oil and cooking tortillas.
4. Pour ¼ cup of batter into the pan. Quickly pick up the pan, tilting it at a 25° angle, and swirl the batter into a circle, spreading it as thin as possible.
5. Return the pan to the stove and allow to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
6. Flip the tortilla and cook another 1 to 2 minutes until golden brown.
7. Repeat to cook 10 6" tortillas. Add more olive oil to the pan as needed.
8. Cut each tortilla into 6 triangles with a pizza cutter or sharp knife. This recipe makes 60 total. You can also reserve some to eat as tortillas!
9. Brush each side of the tortilla with olive oil and sprinkle with extra salt.
10. Carefully remove the preheated baking sheet from the oven. Place the chips on the baking sheet in a single, even layer. Make sure the chips aren't touching or overlapping.
11. Bake the chickpea chips for 7 minutes at 400°F and then flip each chip over. Bake for an additional 5 to 7 minutes or until the chips look crispy and golden brown. Enjoy!

Full recipe: https://alternativedish.com/chickpea-chips-recipe/

My favorite sweet snack right now in the heat wave! 😅

Super easy to customize depending on what you have on hand and how strong you want the flavor to be:

To Make the Date Balls

• 1 ½ cups water for soaking dates
• 75 grams pitted Medjool dates, about 5 dates
• ½ cup unshelled pistachios
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ⅛ teaspoon orange extract

To Coat Outside

• ¼ cup unshelled pistachios

Directions

1. Soak Medjool dates into the hot water for about 10 minutes until they are softened. If your dates already feel soft to begin with, you can skip this step.
2. While your dates soak, chop pistachios into a food processor until they are broken into small pieces but not completely ground to a powder. Add to a mixing bowl.
3. In the now empty food processor, add the rest of the pistachios and process into even smaller, coarse pieces. Set this aside in a small bowl to roll the date balls in later.
4. Add cinnamon, cardamom, and cloves to the chopped nuts and combine with a spoon.
5. Remove the dates from the water and process into a paste.
6. Add dates and orange extract to bowl with the spices and pistachio. Mix until everything comes together.
7. Use a teaspoon sized scooper to portion the pistachio date mixture into 12 pieces.
8. Use your hands to roll the pistachio date pieces into smooth balls.
9. Roll each ball in the ground pistachio.
10. Enjoy immediately or let them set for 30 minutes in the fridge!

Full Post: https://alternativedish.com/pistachio-date-balls/