Eating Well as Part of your AFGC Wellness Plan!
GLUTEN FREE BREAD ROLLS with THERMOMIX
INGREDIENTS;
300 g raw almonds
50 g psyllium husk
3 tsp baking powder
1 tsp fine salt
5 egg whites
45 g apple cider vinegar
375 g water, boiled
Method
➡️ Preheat oven to 180°C (conventional oven setting). Line a baking tray (30 x 40 cm) with baking paper and set aside.
➡️ Place raw almonds and psyllium husks into mixing bowl and mill 10 sec/speed 9.
➡️ Add baking powder and salt and combine Turbo/0.5 sec/4 times.
➡️ Add egg whites and vinegar and knead Dough /20 sec.
➡️ Add boiling water and knead Dough /1 min. Dough will be sticky but workable with spatula. Divide into 12 equal-sized pieces and form into rolls before placing onto prepared baking tray. Bake for 50-55 minutes (180°C), until lightly golden brown.
➡️ Allow to cool on tray for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely (approx. 20 minutes) before transferring into a sealable container until ready to serve.
ENJOY!
Tag me if you try this recipe, so I can see what you make.
@afgc_wellness_studio
@Katie Thermomix
SPINACH EGG PIE
INGREDIENTS;
3 eggs
1 tbsp. chickpea flour
50 g spinach
salt and pepper
Method
It can be filled with anything.
Perfect for breakfast, excellent after a workout💯
– in a blender machine
➡️ 3 eggs
➡️ 1 tbsp. chickpea flour
➡️ 50 g spinach
➡️ salt and pepper.
Bake slowly in a hot pan in 3 minutes.
BRAZILLIAN CHEESE PUFFS
You need only 20 min
Butter for greasing
70g mozzarella cheese
160g coconut milk
60g olive oil
1 egg
170g tapioca flour
CHICKEN TERIYAKI W/THERMOMIX
INGREDIENTS;
30 g olive oil
250 g skinless, boneless chicken thighs, cut into thin
strips (5 mm thickness)
30 g eschalots, cut into slices
100 g red capsicum, deseeded and cut into pieces
(2-3 cm)
50 g carrot, cut into matchsticks
30 g snow peas, trimmed
120 g broccoli, broken into florets
10 g fresh ginger, peeled
10 g garlic cloves
70 g tamari
30 g honey
2 tsp gluten free cornflour
2 tsp water
sesame seeds, for sprinkling
fresh coriander leaves, for garnishing (optional)
BEETROOT & CARROT SALAD
INGREDIENTS;
20 g vincotto
20 g balsamic vinegar
50 g orange juice
30 g extra virgin olive oil
400 g beetroot
400 g carrot
30 g dried cranberries
20 g pepitas
20 g hemp seeds
2 tsp linseeds
¼ tsp salt
60 g mixed baby salad leaves
Danish feta
TOM KHA GAI - THAI CHICKEN COCONUT SOUP
2 garlic cloves
2 cm piece fresh ginger, peeled
1 tsp oil
1 -2 fresh long red chillies, trimmed, deseeded if
preferred and cut into thin slices
2 tsp Chicken stock paste
600 g water
400 g coconut milk
450 g chicken thigh fillets, cut into strips (1 x 6 cm)
2 tbsp fish sauce
1 stalk lemongrass, white part only, cut into halves
0.5 tsp coconut sugar
4 fresh kaffir lime leaves
2 tbsp lime juice
5 mushrooms
3 carrots
3 – 4 sprigs fresh coriander, leaves only, for garnishing
Method
Cook garlic and chicken in a pot.
Add mushrooms and carrots and lightly cook.
Add water, ginger, chillies, chicken stock paste, fish sauce, lemongrass and allow to infuse.
Add kaffir lime leaves and service with fresh coriander
VANILLA PROTEIN BALLS
INGREDIENTS:
Method
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