無麩質食譜

Guilt-free Vegan Snickers Bar

Shima Shimizu 張貼

Guilt-free Vegan Snickers Bar

2021 will be a year to grow from all the learnings from 2020 :) Here at FoodCraft, we are always excited to share more and more healthy yet yummy recipes and food with our community. Here is our first fun recipe to kickoff 2021! If you love a good old caramelised chocolate bar, we think you will also like this healthy alternative with sprouted nuts (for better digestion!) and dates as a sweetener. It is honestly very simple! You can make this with a food processor, you don't even need to wash the bowl between the different chopping! We only used the dates as a sweetener for...

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Keto Raspberry Bread Recipe (Gluten-Free, Dairy-Free, Grain-Free, Low Sugar)

Shima Shimizu 張貼

Keto Raspberry Bread Recipe (Gluten-Free, Dairy-Free, Grain-Free, Low Sugar)

Dear low sugar recipe seekers,This recipe is for you. 1. It's low in sugar - obviously! 2. It's tasty - the perfect balance of sweet and sour💖3. It's a great pick-me-up and I find it tastes like a baked custard with raspberries.And... it's SOOOOO EASY!My kids and husband like this bread so much that I have to bake it quite often lately. Luckily, I can do the prep within 10 min and the rest is just baking time. With the original recipe, I used fresh raspberries which was nice and moist. However, due to the moisture, the bread cannot be kept for long. By changing...

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Paleo Lemon Loaf Cake

Shima Shimizu 張貼

Paleo Lemon Loaf Cake

If you love lemon cake, we think you'll like this recipe too as it's super easy and healthy (no grains! and no dairy! low in sugars!) at the same time.   We've used tapioca flour and coconut flour for the flour mix and no wheat flour, hence its gluten-free and Paleo friendly.   Also, it's very low in sugars as the sweetener we've used are coconut flower nectar and stevia.   Just put this cake on the table and watch it disappear - no-one will notice how healthy it actually is!    Ingredients:   For the Cake 100g Coconut Flour ...

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純素生酮墨西哥捲餅食譜

Shima Shimizu 張貼

純素生酮墨西哥捲餅食譜

Hola!我們想為純素及生酮飲食的朋友分享這個超級簡單的墨西哥捲餅食譜!各位夢寐以求,可以代替傳統的高澱粉版本的低澱粉捲餅就食譜就在這裏!質感柔軟的墨西哥捲餅適合包裹你喜歡的任何食材,輕輕鬆鬆滿足你的飲食需要。純素生酮墨西哥捲餅食譜(可製作約10個20cm大的捲餅)材料:480g, 黃金亞麻籽粉90g, 特幼杏仁粉20g, 洋車前子粉½ 茶匙, 天然鹽2 湯匙, 無味椰子油1 杯, 滾水製作此食譜有用的工具:直徑約20厘米的攪拌碗堅固的刮鏟製作步驟:如果可以, 最好自行使用亞麻籽製成新鮮亞麻籽粉,以得到最大的健康好處,因為一旦將亞麻籽製成粉末,它們就會被氧化。 使用Vitamix攪拌機,只需一分鐘就可以將亞麻籽製成新鮮亞麻籽粉!在碗中混合乾材料(亞麻籽粉、杏仁粉、 洋車前子粉及鹽)並充分混合。將椰子油加到滾水中,然後混入乾材料中; 此時的混合物會變得非常粘。繼續攪拌直到麵團充分混合,沒有結塊。 麵團在攪拌時會冷卻,但如果太熱以至於不能處理,請讓其冷卻幾分鐘。將焗爐預熱至180°C。取出大約1/4杯裝滿的粉團,將其製成小球。將每個球放到到2張烘焙紙或不粘烤盤墊之間,會比較容易用麵棍棍薄,知道粉團變成約2mm厚。 攪拌碗倒轉放在已棍薄的餅上,利用碗邊將捲餅切成圓形。將底紙和薄薄的捲餅放在焗盤上,焗5分鐘。將捲餅反轉,然後根據厚度焗另一面3-5分鐘。 焗時請勿使用風扇。 當捲餅仍柔軟時,從焗爐中取出。煮熟後,將每一塊疊在碟上,避免它們變乾!可以立即食用,或將其保存在密封容器中再放入雪櫃中保存。也非常適合製作午餐盒。

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乳酸發酵腌墨西哥辣椒食譜

Shima Shimizu 張貼

乳酸發酵腌墨西哥辣椒食譜

在FoodCraft,我們全都醉心於發酵食品。當我看到新鮮、有機的農產品時,我不其然會開始思考:“用什麼方法發酵好呢?!”發酵食品確實令人驚嘆,基本上不需要加熱就可以“烹煮”食物。 同時,它將食物分解,使其易於消化和吸收。 發酵後,食物增加了益生菌和香鮮味, 這正是我轉向發酵食品的最大原因之一,它真的令食物的味道變好。此食譜使用乳酸發酵方法,只用鹽醃製,不使用任何醋。 醋可以很好地保存食物,因為酸度可以殺死細菌,但是僅用鹽醃製可為優質細菌創造生長的環境。以下是製作腌墨西哥辣椒的小技巧:使用天然鹽 :)切墨西哥辣椒時,最好戴手套以避免痛苦的經歷!好好享受這個超級簡單的食譜!乳酸發酵腌墨西哥辣椒食譜(可裝滿24安士Mason玻璃罐)材料:400g 有機墨西哥辣椒,切成薄片5瓣蒜頭,去皮1片月桂葉480ml熱水15g天然鹽製作此食譜的工具:24安士Mason玻璃罐KAI 輕巧切板連架 - 300 x 180mmKAI旬經典系列6.5寸Nakiri菜刀步驟:將鹽在熱水中融化,然後讓其冷卻。清潔所有工具,將墨西哥辣椒去蒂,切成約5毫米,我喜歡保留辣椒籽增加味道(種子很辣!)。將去皮的蒜瓣及月桂葉放在罐的底部。將切成薄片的墨西哥辣椒放入罐中,並將辣椒向下壓填滿玻璃罐。將以冷卻鹽水倒入罐中並覆蓋辣椒,可用重物將辣椒確保辣椒完全浸泡在鹽水中。用乾淨的廚房毛巾蓋玻璃罐,在室溫下發酵3至5天。當鹽水變渾濁時,代表辣椒已經發酵好了。 發酵時間越長,酸味就越濃,可隨個人喜好增加發酵時間。 適合配搭薄餅、墨西哥美食或直接食用。:)

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