Have you ever tried using sorghum flour? There are many perks associated with using this wonderful ingredient. First, it is an affordable ingredient 🙂
If you are intolerant to gluten, then make sorghum your best friend forever. If you’re looking for a nutritious grain to add to your next meal, give sorghum a try. Sorghum is rich in a variety of nutrients such as B vitamins, which play an essential role in metabolism, neural development, and skin and hair health.
SORGHUM PANCAKES INGREDIENTS:
1 cup sorghum flour
1 cup self-rising flour
2 cup milk
2 large eggs
2 tbsp xylitol sugar
1 tsp salt
1 tbsp butter
2 tbsp canola oil
1 tbsp baking powder
In a bowl, whisk the eggs, oil and milk until fully blended.
In another bowl, mix the flour, sugar, salt and baking powder.
Pour the egg mixture into the flour and mix well until smooth.
Put the butter in a pan under medium-low heat and let the butter melt.
Use a scoop to pour the sorghum batter into the pan.
After every 20 seconds, flip the pancake until it is fully done.
CHICKPEA RECIPE INGREDIENTS:
150 grams chickpeas
1 tbsp minestrone powder
1 garlic clove
1 tsp salt
1 tsp turmeric powder
100 ml vegetable stock
2 heaped tbsp butter
Soak the chickpeas overnight in a bowl.
Rinse the chickpeas and pour them into a pot.
Add 750 ml of water to the chickpeas and bring them to boil for 90 minutes under medium heat.
Add salt to the chickpeas after 30 minutes of boiling.
When the chickpeas are done cooking, add the butter and chopped garlic to the pot then sauté for 1 minute.
Add chopped tomatoes to the chickpeas and sprinkle turmeric powder then simmer for 5 minutes until the tomatoes are fully dissolved.
Mix the minestrone with vegetable stock and pour it to the chickpeas.
Let the chickpeas simmer and add more water for more soup. Enjoy!
One of the best dessert meals for Valentine’s is this no-bake chocolate & beets truffle.
I know that most people love to do really easy, no-bake desserts that require minimal ingredients. So I decided to develop an easy, no-bake healthy dessert that would be perfect for Valentine’s Day.
Here’s why you’re going to love these Chocolate Beetroot Truffles.
No baking required! All you need to do is cook the beetroots otherwise no actual cooking is required. You could make it even easier to buy pre-cooked beets. The food processor and freezer do all of the hard work.
8 main ingredients. 10 including salt and zest, but we don’t count salt or zest, so just 8 main ingredients.
Wholesome. These truffles taste just as indulgent as any truffle, but they are good for you, especially if you use dark chocolate with a high cacao content.
Allergen Friendly. These truffles are gluten-free, nut-free, and soy-free so anyone can enjoy them!
Fudgy. The combination of dates, cooked beets, and cacao powder make these sticky, gooey and fudgy. They melt in your mouth, not even joking.
Indulgent. Even though they’re made with wholesome ingredients, they taste magniglorious. And because they’re so rich, just a small serving will satisfy all your dessert cravings!
200 grams dry pitted dates
100 grams beetroot
1 tsp vanilla essence
1/2 tsp salt
30 grams oat flour
20 grams protein powder
30 grams cocoa powder
50 grams chocolate icing
40 grams butter
In a small pot, boil peeled beetroot for 15 minutes.
In a bowl , put the dates and add water. Microwave them for 1 minute
In a blender, put the dates, sliced beetroot, vanilla essence and some water. Blend until thick and sticky.
You can make your own oat flour by blending rolled oats until smooth.
In a large bowl, mix the oat flour, protein powder and salt. Add the date caramel to the bowl and mix until a sticky dough is formed.
Freeze the dough for 1 hour.
To make the chocolate icing, beat the butter for 2 minutes with a mixer until smooth and fluffy.
Add the chocolate icing to the butter and fold well with a spatula until fully blended.
Remove the dough from the freezer and use a scoop to form truffle balls.
Cover the truffles with chocolate icing and sprinkle orange zest on them.