This recipe provided by Country Life Vitamins
Vanilla Berry Smoothie Bowl
1 frozen banana
1/2 cup frozen blueberries
1/2 cup strawberries
2 medjool dates
1/2 cup non-dairy milk
1/2 cup plain Greek yogurt
1 scoop of Biochem 100% Whey Protein Vanilla Powder
Add all smoothie ingredients to blender and mix until thick and creamy. If too thick, add more ice or liquid. Then be creative, pour the smoothie base into a bowl and add toppings.
This recipe provided by Bakery On Main
Nutty Cranberry Maple French Toast
1 1/2 cups Bakery on Main Nutty Cranberry Maple Granola
5 large eggs
1 cup dairy-free milk
1/4 tsp. ground cinnamon
6 slices gluten-free bread
2 Tbs. butter, plus more for serving
1/3 cup maple syrup, for serving
6 fresh strawberries, diced for serving
1 tsp. powdered sugar, for serving
Place granola in a large Ziploc bag; seal leaving no air in the bag. Using a wooden spoon, crush the granola to a fine consistency. Transfer crushed granola to a shallow bowl; set aside. In a large bowl, whisk eggs, milk and cinnamon; add the gluten-free bread slices and coat each slice with the egg mixture until all liquid is absorbed. Then coat each slice of bread with the crushed granola. Melt butter in a large skillet over medium heat. Add soaked bread and cook for 4 minutes on each side. Remove from heat; transfer to a serving plate. Top with maple syrup, fresh strawberries and powdered sugar.
This Recipe Provided by Namaste Foods
Angel Food Cake
1 cup Namaste Foods Perfect Flour Blend
1 1/4 cups powdered sugar
1 1/2 cups egg whites, at room temperature (about 12 egg whites)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. xanthan or guar gum
2 tsp. vanilla extract
1/2 tsp. almond extract (optional)
1 cup sugar
Preheat oven to 400? F. Position oven rack on second shelf from bottom. Be sure all of your bowls, pan and utensils are squeaky clean and free of any oils. Combine powdered sugar, flour and xanthan or guar gum into a small bowl and stir with whisk. Sift if desired. Set aside. Combine egg whites, cream of tartar, salt, vanilla and almond extract in a large bowl. Mix at medium speed and beat until whites are foamy. Gradually increase speed to high. Add sugar 2 tablespoons at a time, beating until sugar dissolves and whites form stiff peaks. Do not scape bowl while beating. Fold in flour mixture in 3 additions using a rubber spatula. Pour into 10-inch ungreased tube pan. Use the spatula to break any air bubbles and smooth the batter. Place cake in oven and turn down oven temperature to 375? F. Bake about 30-35 minutes or until top of cake springs back when lightly touched with a finger and any cracks on the surface look dry. Invert cake in pan on a narrow-necked bottle and cool completely. Loosen cake with sharp knife and remove from pan onto plate. Store covered in the refrigerator. * To properly measure dry ingredients, spoon into measured cup and level off with the flat side of a knife.
*Variations: Delicious topped with fresh fruit and whipped topping.
This recipe provided by Tito's Handmade Vodka
Tito's Love Bite
1 1/2 oz. Tito's Handmade Vodka
1/2 oz. Kubler or other blanche absinthe
3/4 oz. raspberry syrup
1 oz. pineapple juice
1/2 oz. fresh squeezed lime juice
1/4 oz. raspberry liqueur, for drizzle
Combine first five ingredients in a mixing glass. Shake vigorously with ice to chill. Strain over crushed ice into a cocktail glass. Drizzle raspberry syrup over top, garnish with fresh berries and serve.
Try these other Valentine's Day Recipes
Stained Glass Heart Cookies
1 recipe gluten free sugar cookie mix
15 small hard candies (like Jolly Ranchers) for cookie center, crushed
Prepare the gluten free sugar cookie dough according to package directions. Divide the dough in half. Flatten each half into a disk and seal in plastic wrap. Refrigerate overnight.
To create the cookies: Heat the oven according to package directions. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. Between two sheets of parchment paper lightly dusted with gluten free flour, roll the dough to a 1/4 inch thickness. Remove the top sheet.
Cut out the cookies with a large cookie cutter or a round biscuit cutter. Use a lightly floured spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller heart-shaped cookie cutter.
Place a pinch of crushed hard candy into the center of each cookie and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. To prevent sticking, line serving plate or tin with parchment paper and place additional parchment paper between layers.
Dairy Free Creamy Chocolate Gelato
1/2 cup unsweetened cocoa powder
3 1/2 cups Blue Diamond Almond Breeze Almondmilk Coconutmilk Blend Original Unsweetened, divided
1 tsp gluten free vanilla extract
3/4 cup + 2 Tbs sugar
2 Tbs cornstarch
1/8 tsp salt
Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla. Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2 1/2 - 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours. Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer?s directions. (Yield: 1 qt)
Frozen Chocolate Bananas
2 ripe but firm bananas
6 oz. dark chocolate, chopped, or semisweet chocolate chips
2 Tbs. vegetable oil
1/2 cup Bakery on Main Gluten Free Granola or Valentine sprinkles (optional)
Line a baking sheet with nonstick foil or parchment paper. Cut the bananas in half and insert a popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes. Meanwhile, melt the chocolate with the oil in a measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
Freeze until the chocolate sets; about 30 minutes. Serve or freeze in an airtight container for up to a week.
Sweet Berry Bruschetta
10 slices gluten free French bread, sliced 1/2 inch thick
5 tsp. granulated sugar, divided
6 oz. fat-free cream cheese
1/2 tsp. almond extract
3/4 c. fresh blackberries
3/4 c. fresh raspberries
1/4 c. slivered almonds, toasted
2 tsp. confectioners' sugar
Place gluten free bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 tsp. granulated sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Remove from oven. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar.
Lemony Love Potion
1 (12-oz.) can frozen pink lemonade concentrate
1 cup raspberry sherbet
1 (12-oz.) can of lemon/lime soda
In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture. Add the soda, stir, and serve. Makes 3 cups.
2 cups cranberry juice cocktail
1 cup Tito's Handmade Vodka
1/2 cup amaretto liqueur
3 Tbs. fresh orange juice
Clementines, peeled, separated into segments, for garnish
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. To make 2 drinks, fill cocktail shaker with ice cubes. Pour in 1 cup of the vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with Clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and Clementine segments.