Gluten-Free Small Batch Cheesecake with Elderflower Peaches

Enjoy this delicious gluten-free small batch cheesecake with peaches that have been infused with elderflower. The perfect mix of fruity and creamy tastes.

Ingredients:

• 1 cup gluten-free graham cracker crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup canned peaches in elderflower syrup, chopped
• 1 tablespoon elderflower liqueur optional
• Whipped cream and fresh mint leaves for garnish

Instructions:

Preheat your oven to 325F 163C

In a small bowl, mix the gluten-free graham cracker crumbs and melted butter until the crumbs are well-coated

Press the crumb mixture firmly into the bottom of a 4-inch springform pan to create the cheesecake crust

In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy

Add the egg and vanilla extract to the cream cheese mixture, and continue to beat until fully combined

Pour the cream cheese filling over the crust in the springform pan

Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle

Remove the cheesecake from the oven and let it cool to room temperature

Then, refrigerate it for at least 2 hours or until completely chilled and set

In a small saucepan, gently heat the chopped peaches in elderflower syrup over low heat for a few minutes

If desired, add the elderflower liqueur and stir

Let the peach mixture cool to room temperature

Once the cheesecake has set and cooled, remove it from the springform pan and transfer it to a serving plate

Spoon the elderflower peaches over the top of the cheesecake

Garnish with whipped cream and fresh mint leaves

Serve and enjoy your gluten-free small batch cheesecake with elderflower peaches

Almond Cashews Paleo Pie Crust

This gluten-free Almond Cashews Paleo Pie Crust is perfect for those following a paleo or gluten-free diet. Its made with almond flour and cashew meal, providing a nutty and wholesome base for your favorite pie fillings.

Ingredients:

• 1 cup almond flour
• 1/2 cup cashew meal
• 2 tablespoons coconut flour
• 2 tablespoons coconut oil, melted
• 1 egg
• 1/4 teaspoon salt
• 1 tablespoon honey optional, for sweetness

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine almond flour, cashew meal, coconut flour, and salt

Add the melted coconut oil and egg to the dry ingredients

If you prefer a sweeter crust, add honey as well

Mix everything until a dough forms

Press the dough into a pie dish to form an even crust, making sure to press it up the sides as well

Use a fork to prick the bottom of the crust to prevent it from puffing up during baking

Bake the crust in the preheated oven for 10-12 minutes, or until it turns golden brown

Remove from the oven and let it cool before filling with your desired pie filling

Gluten-Free Pancake Mix

Make your own gluten-free pancake mix and enjoy light and fluffy pancakes. Its perfect for a tasty breakfast or brunch.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions:

In a large bowl, whisk together all the dry ingredients until well combined

Transfer the mix to an airtight container for storage

When ready to make pancakes, measure out 1 cup of the mix and transfer it to a mixing bowl

Add 1 cup of milk dairy or non-dairy and 1 large egg to the mix, stirring until just combined

Let the batter sit for 5 minutes to thicken slightly

Heat a lightly greased skillet or griddle over medium heat

Pour 1/4 cup of batter onto the skillet for each pancake

Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side

Serve warm with your favorite toppings

Lobster Roll

Indulge in the classic taste of a lobster roll with this easy-to-make recipe. The succulent lobster meat mixed with creamy mayonnaise and refreshing lemon juice, all nestled in a buttery toasted bun, creates a dish that is both satisfying and delicious.

Ingredients:

• 2 lobster tails, cooked and chopped
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 2 celery stalks, finely chopped
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 4 hot dog buns
• 2 tablespoons butter, melted
• Lettuce leaves for serving

Instructions:

In a bowl, mix together chopped lobster, mayonnaise, lemon juice, celery, parsley, salt, and pepper

Preheat a skillet over medium heat

Brush the insides of the hot dog buns with melted butter

Toast the buns in the skillet until golden brown

Fill each toasted bun with the lobster mixture and top with lettuce leaves

Serve immediately and enjoy

Christmas Tree Cupcakes

These festive Christmas Tree Cupcakes are a delightful treat for the holiday season. They are perfect for holiday parties and gatherings, and kids will love decorating their own edible Christmas trees

Ingredients:

• 1 box of your favorite cupcake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup green frosting
• 1/2 cup mini chocolate chips
• 12 ice cream sugar cones
• Assorted colored sprinkles
• Star-shaped sprinkles optional

Instructions:

Follow the directions on the cupcake mix to get your oven ready

Take cupcake liners and line a cupcake tray with them

Cake mix, eggs, vegetable oil, and water should all be mixed together in a bowl until the batter is smooth

Use two thirds of the batter to fill up each cupcake liner

If you put a toothpick into the middle of a cupcake and it comes out clean, the cupcakes are done

Follow the directions on the box of cupcake mix

On a wire rack, let the cupcakes cool all the way down

Cover each cupcake with green frosting to make it look like a tree once they are cool

To make the tree shape, flip an ice cream cone upside down and place it on top of each frosted cupcake

Use mini chocolate chips as ornaments and different colored sprinkles as lights and other decorations on your Christmas tree cupcakes

If you want, you can put a star-shaped sprinkle on top of each tree to make it look nicer

Now you can enjoy your Christmas Tree Cupcakes

Just wait for the frosting to freeze

Protein Twix Bars

Indulge in these homemade Protein Twix Bars that are vegan, gluten-free, and refined sugar-free. They feature a nutty shortbread base, a gooey caramel layer, and a rich chocolate coating, with an optional protein drizzle for an extra boost. Perfect for satisfying your sweet tooth while staying mindful of your dietary preferences.

Ingredients:

• For the Shortbread Base:
• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• For the Caramel Layer:
• 1 cup dates, soaked in hot water for 15 minutes and drained
• 2 tablespoons almond butter
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Chocolate Coating:
• 1/2 cup dairy-free chocolate chips
• 1 tablespoon coconut oil
• For the Protein Drizzle optional:
• 1/4 cup vegan vanilla protein powder
• 2 tablespoons almond milk

Instructions:

Preheat the oven to 350F 175C

Line a square baking dish with parchment paper

In a mixing bowl, combine almond flour, coconut flour, maple syrup, and melted coconut oil

Mix until a dough forms

Press the dough evenly into the bottom of the prepared baking dish

Bake for 10-12 minutes, until lightly golden

Let it cool completely

In a food processor, blend soaked dates, almond butter, melted coconut oil, vanilla extract, and salt until smooth and creamy

Spread the caramel mixture evenly over the cooled shortbread base

Place in the freezer to set for about 30 minutes

Once the caramel layer is set, melt dairy-free chocolate chips with coconut oil in a microwave or double boiler

Pour the melted chocolate over the caramel layer, spreading it out evenly

Return to the freezer to set for another 30 minutes

Optional: In a small bowl, mix vegan vanilla protein powder with almond milk until smooth

Drizzle over the set chocolate layer

Once fully set, remove from the freezer and cut into bars

Store in the refrigerator

Enjoy these protein-packed vegan Twix bars

Blackberry Yogurt Muffins

These blackberry muffins are soft and fluffy, and each bite is full of juicy blackberries. Because they dont have butter in them, they are a better choice for breakfast or a snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup Greek yogurt
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blackberries

Instructions:

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

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

In another bowl, mix the Greek yogurt, vegetable oil, egg, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; its okay if there are a few lumps

Gently fold in the fresh blackberries into the batter

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

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

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

Enjoy your homemade blackberry yogurt muffins