Chocolate Blood Orange Vegan Tart

Indulge in the rich flavors of chocolate and the vibrant citrusy notes of blood orange in this decadent vegan tart. With a gluten-free almond flour crust and a creamy cashew-based filling, it's a delightful treat for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• Pinch of salt
• 1 cup raw cashews, soaked for 4 hours
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• Zest of 2 blood oranges
• Juice of 2 blood oranges
• 1/2 teaspoon vanilla extract
• Blood orange slices, for garnish
• Cocoa powder, for dusting

Instructions:

Put almond flour, cocoa powder, maple syrup, melted coconut oil, and a pinch of salt in a food processor and blend them together

Run the machine until the mixture comes together

Fill a tart pan with the dough and press it into the bottom and up the sides

Put it in the freezer to set while you make the filling

Soak cashews in water, then add coconut cream, maple syrup, melted coconut oil, blood orange zest, blood orange juice, and vanilla extract

Blend until smooth

Mix until it's creamy and smooth

Put the filling into the crust that has been prepared

A spatula can be used to make the top smooth

Put it in the freezer for at least 4 hours, or until it's firm

Add blood orange slices and cocoa powder to the top once it's set before serving

1-2-3 Bread

If you are on a keto diet, this 1-2-3 Bread is a simple, gluten-free, and low-carb choice. You can make tasty homemade bread with just a few simple ingredients and very little time. It goes well with many toppings and can even be used for sandwiches.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 3 large eggs
• 1 teaspoon baking powder
• 1/4 cup melted butter or coconut oil
• 1/2 teaspoon salt

Instructions:

Preheat the oven to 350F 175C

In a bowl, whisk together almond flour, coconut flour, baking powder, and salt

Add eggs and melted butter or coconut oil to the dry ingredients

Mix until well combined

Transfer the batter into a greased or parchment-lined loaf pan

Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean

Allow the bread to cool slightly before slicing and serving

Gluten-Free Pumpkin Puree

Learn how to make gluten-free pumpkin puree from scratch using fresh pumpkins. This homemade puree is perfect for use in your favorite gluten-free recipes.

Ingredients:

• 2 small sugar pumpkins
• Water

Instructions:

Turn on your oven and heat it up to 375F 190C

Clean the pumpkins well and cut off the tops

Then, cut them in half across the middle

Take each pumpkin half in half and scoop out the seeds and stringy pulp

Put the pumpkin halves on a baking sheet that has been lined with parchment paper, cut side down

Place the pumpkin in an oven that has already been heated

Bake for 45 to 60 minutes, or until the flesh is soft and a fork can easily go through it

Take the pumpkin halves out of the oven and let them cool down for a while

After the pumpkin has cooled, use a spoon to remove the cooked flesh from the skin

Put the pumpkin flesh in a blender or food processor and blend it until it's smooth

You might need to add a little water to get the consistency you want

Now that your pumpkin puree is gluten-free, you can use it in different recipes!