Gluten-Free Apple Tart

If you're trying to avoid gluten, this apple tart is a great dessert option. The almond and coconut flour crust has a nutty and slightly sweet base that goes well with the soft, spiced apple filling.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 teaspoon salt
• 3-4 medium apples, thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons honey or maple syrup
• 1 teaspoon ground cinnamon

Instructions:

Set the oven to 350F 175C and heat it up

Put almond flour, coconut flour, maple syrup, melted coconut oil, and salt in a bowl

Mix until you get a dough

Cover the bottom and sides of a tart pan with dough that has been pressed into it evenly

Cut the apples into thin slices and mix them with honey or maple syrup, cinnamon, and lemon juice in a different bowl

Place the apple slices in the tart crust, making sure they overlap a bit

For 30 to 35 minutes, or until the crust is golden brown and the apples are soft, bake in an oven that has already been heated

Take it out of the oven when it's done and let it cool a bit before serving

You can serve it hot or cold

Have fun!

Chickpea Cauliflower Old Bay Veggie Burger Sandwich with Vegan Cashew Lemon Mayo

Chickpeas and cauliflower seasoned with Old Bay are used to make this tasty and filling veggie burger sandwich. It is served with a creamy vegan cashew lemon mayo.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups cauliflower florets
• 2 tablespoons Old Bay seasoning
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 4 burger buns
• Lettuce leaves, tomato slices, and onion rings for garnish
• 1 cup cashews, soaked overnight
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/4 cup water
• Salt and pepper to taste

Instructions:

In a food processor, combine chickpeas, cauliflower, Old Bay seasoning, breadcrumbs, salt, and pepper

Pulse until well combined but still slightly chunky

Form the mixture into patties and place them on a lined baking sheet

Refrigerate for 30 minutes to firm up

Preheat the oven to 375F 190C

Bake the patties for 25-30 minutes, flipping halfway through, until golden brown and crispy

While the patties are baking, make the vegan cashew lemon mayo

In a blender, combine soaked cashews, lemon juice, Dijon mustard, garlic, water, salt, and pepper

Blend until smooth and creamy

Toast the burger buns in the oven for a few minutes

Assemble the sandwiches by spreading vegan cashew lemon mayo on the toasted buns

Add lettuce leaves, tomato slices, onion rings, and a chickpea cauliflower Old Bay veggie burger patty

Top with the other half of the bun

Serve immediately and enjoy!

Low Carb Cauliflower Fried Rice

This Low Carb Cauliflower Fried Rice is a delicious and healthy alternative to traditional fried rice. By using grated cauliflower instead of rice, it's keto-friendly and gluten-free, making it perfect for anyone watching their carb intake or following a gluten-free diet.

Ingredients:

• 1 head cauliflower, grated
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 1/2 cup peas
• 2 eggs, beaten
• 4 tablespoons soy sauce or tamari for gluten-free option
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Green onions, chopped for garnish

Instructions:

On medium heat, warm up the sesame oil in a big pan

Add the onion and garlic and cook until the smell is nice

Put in the peas and carrots and cook until the vegetables are soft

Move the vegetables to one side of the pan and add the beaten eggs to the other

After cooking the eggs all the way through, mix them with the vegetables

Soy sauce, ginger, and grated cauliflower should all be added

After 5 to 7 minutes, the cauliflower should be soft but not mushy

Add pepper and salt to taste

Before serving, sprinkle with chopped green onions

Cherry Ice Cream Cone

Indulge in the delightful taste of homemade cherry ice cream nestled in a crispy sugar cone. This refreshing treat is perfect for satisfying your sweet cravings on a sunny day.

Ingredients:

• 2 cups frozen cherries
• 1 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 6 sugar cones

Instructions:

In a blender, combine frozen cherries, heavy cream, sweetened condensed milk, and vanilla extract

Blend until smooth and creamy

Pour the mixture into a container and freeze for at least 4 hours, or until firm

Scoop the cherry ice cream into sugar cones

Serve immediately and enjoy!

Colorful Rainbow Salad

This is a colorful, healthy salad that looks great and tastes great. This rainbow salad is a great choice for a light meal because it is full of different colored vegetables and feta cheese.

Ingredients:

• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup carrots, julienned
• 1/4 cup purple cabbage, thinly sliced
• 1/4 cup corn kernels
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled

Instructions:

Prepare and wash all the vegetables and other things you'll be using

Put the mixed greens in a large salad bowl to make the base

To make a rainbow, put the red and yellow bell peppers, cucumber, red onion, carrots, purple cabbage, corn kernels, black olives, and cherry tomatoes on top of the greens

Put small pieces of feta cheese on top of the salad

Gently toss the salad to mix all the parts together

Serve right away and enjoy the bright colors and tasty flavors! You can drizzle your favorite salad dressing on top if you want to

Lemon Curd Cupcakes

These Lemon Curd Cupcakes are a burst of citrusy flavor in every bite. The moist lemon-infused cupcakes are filled with tangy lemon curd and topped with a creamy lemon cream cheese frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup lemon curd store-bought or homemade
• For the lemon cream cheese frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Yellow food coloring optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, followed by the lemon zest and lemon juice

Add the buttermilk and vanilla extract, and mix until well combined

Gradually add the dry ingredients to the wet mixture, mixing until just combined

Be careful not to overmix

Scoop the batter into the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Remove cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once the cupcakes are completely cool, use a cupcake corer or a knife to create a small hole in the center of each cupcake

Fill each hole with a spoonful of lemon curd

For the lemon cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy

Gradually add the powdered sugar, lemon juice, and lemon zest, and beat until well combined and fluffy

Add yellow food coloring if desired for a vibrant color

Pipe or spread the lemon cream cheese frosting on top of the cupcakes

Garnish with additional lemon zest or lemon slices if desired

Serve and enjoy your delicious Lemon Curd Cupcakes!

Yerba Buena Cocktail

On a hot summer day, this rum-based cocktail with lime and mint is the perfect way to cool off.

Ingredients:

• 2 oz rum
• 1 oz lime juice
• 0
• 75 oz simple syrup
• 6-8 fresh mint leaves
• Club soda

Instructions:

In a shaker, muddle mint leaves with lime juice and simple syrup

Add rum and fill shaker with ice

Shake well until chilled

Strain into a glass filled with ice

Top with club soda

Garnish with a mint sprig