Sugar free

Green Tea Matcha Rice Pudding Pots

I am big fan of matcha, love the flavor and the texture either in frothy tea, smoothies, pastry or hot lattes, everything taste delicious!

Matcha is a type of powdered green tea. The green tea leaves are shaded from the sun for the last few weeks of their growth, increasing the chlorophyll content and creating a gorgeous green color. Then, the leaves are carefully ground with stone grinding wheels to produce a fine powder.

Matcha is amazing because it is packed with antioxidants. Some of the  benefits are:

  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Prevents disease
  • Lowers cholesterol and blood sugar

Today, I made rice pudding but instead of traditional ingredients like butter, vanilla or cinnamon I used coconut cream(light), extra virgin coconut oil and matcha powder.

This is Matcha Rice Pudding with Coconut, perfect balance of flavors!

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I chose Arborio rice for my pudding because it gives me that smooth and creamy texture. You can use your favorite type of rice or any other available in your pantry.

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Makes 4 servings

Ingredients:

  • 1 cup arborio rice
  • 4 cups of water
  • 2 tsp matcha green tea powder
  • 3 cups unsweetened organic soy milk
  • 2 tsp coconut oil
  • 2 tbs light coconut cream(optional)

Note: This recipe doesn’t contain any additional sugar.

Measure and rinse the rice. Using heavy bottom saucepan bring water to boil, add rice, pinch of sea salt and cook for approximately 20 min.

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When water is almost evaporated but rice still uncooked,

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add soy milk, coconut oil, coconut cream and continue to simmer.

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Tip: It’s very important to scrape the bottom of the pot frequently so the rice doesn’t stick and harden.

When pudding is done add matcha powder and combine.

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Let it cool for a few minutes.

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Divide the rice pudding in the pots.

Personally, I love this pudding hot or warm but it tastes great when is cool too.

Aroma of this pudding is irresistible and texture, very creamy and super smooth.

Enjoy!

 

 

 

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Paleo Bread

Paleo Bread

Today I decided to try out and make Paleo bread. This gluten free recipe is slightly different because it is also sugar and salt free.

PALEO

You will need:

– 2 cups almonds, grind

– 2 tablespoons coconut flour

– ¼ cup golden flex meal

– ½ teaspoon baking powder, gluten free

– 5 eggs

– 1 tablespoon organic virgin coconut oil

– 1 tablespoon organic apple cider vinegar

– 2 teaspoons cinnamon

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Preheat oven to 350 F.

Place almonds and cinnamon in the food processor and grind till fine.
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Using hand stand mixer whip eggs till frothy.
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Add coconut oil.
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Then add grind almonds, coconut flour, flax and baking powder.

Mix on low till batter is formed.

Transfer batter to greased loaf pan.

Bake for 30 minutes.

Tip: To add top crunch texture you can place the bread under the broiler for a minute.

Let it cool, serve and enjoy!!!

Have to add, Paleo bread is so easy to make and turned out delicious.

Perfect slice of bread for breakfast or mid day delight:-))

Sugar free & Gluten free Almond Raspberry Macaroons

Today I decided to make something really special. Macaroons with freshly ground almonds, lightly toasted to intensify the flavor and give these biscuits their rich taste and texture. But there is a big surprise, these macaroons are sugar free and gluten free made for people with different food intolerance.

Makes 12 Macaroons

1  1/3 cup blanched almonds, toasted

1/4 cup Splenda

2 egg whites

6  fresh raspberries

Preheat the oven to 350. To toast the almonds, spread them on a baking sheet and bake in the preheated oven fo 8 minutes. Cool before grinding.

Line a large baking sheet with  aluminum foil. Reserve 12 almonds for decorating. In a food processor fitted with the metal blade, process the rest of the almonds add Splenda until finely ground. With the machine running , slowly pour in enough of the egg whites to form a soft dough. Add the fresh raspberries and pulse the mix.

With moistened hands, shape the mixture into little balls or shapes and arrange on the baking sheet. Press one of the reserved almonds onto each ball.

Bake the macaroons for 12 minutes or until the tops are golden and feel slightly firm.

Cool them down for a few minutes and enjoy!

Gluten Free Recipes