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

➡️ 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

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

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

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