Name: Baked vegan gluten-free churros!
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 60 g (¼ cup) coconut oil; 50 g (⅓ cup) coconut sugar; Pinch salt; 150 g (1 ¼ cup) ground almonds (almond meal); 150 g (1 ¼ cup) gluten-free flour blend; 2 teaspoons baking powder; 160 ml (⅔ cup) unsweetened almond milk; 1 teaspoon ground cinnamon; 3 tablespoons coconut sugar; 40 g (1.4 oz) dark chocolate; 6 tablespoons unsweetened almond milk

Baked vegan gluten-free churros!

January 31st, 2023
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Baked vegan gluten-free churros!
Recipe by recipes21.comCourse: churrosDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Cooking time
15
minutes
Total time
35
minutes
Churros are often regarded as a classic indulgent treat. For many people with dietary restrictions, like vegans and gluten-free eaters, churros can seem out of reach. But now, you can have this delicious snack without having to worry about unwanted ingredients – thanks to this delicious vegan and gluten-free churros recipe!
Ingredients
60 g (¼ cup) coconut oil
50 g (⅓ cup) coconut sugar
Pinch salt
150 g (1 ¼ cup) ground almonds (almond meal)
150 g (1 ¼ cup) gluten-free flour blend
2 teaspoons baking powder
160 ml (⅔ cup) unsweetened almond milk
For the cinnamon sugar
1 teaspoon ground cinnamon
3 tablespoons coconut sugar
For the chocolate sauce
40 g (1.4 oz) dark chocolate
6 tablespoons unsweetened almond milk
Directions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
Add the coconut sugar, salt, ground almonds, gluten-free flour and baking powder.
Add the milk and mix well – I recommend adding the milk a small amount at a time until you get a soft batter that is soft, but still firm enough to pipe into shapes. If you make the batter too wet, you won’t be able to pipe it into shapes.
However, if the batter does look too wet to pipe, place it in the fridge for an hour and it will firm up. If it looks too dry, add an extra splash of milk.
Transfer into a piping bag with a closed star tip.
Pipe the batter into churros measuring around 9 cm (3 ½ inch) in length onto baking trays lined with greased baking paper.
Bake in the oven for 10-12 minutes, until golden brown – be careful not to over-bake!
Meanwhile, mix together the ingredients for the cinnamon sugar.
Sprinkle the cinnamon sugar over the churros as soon as they are out of the oven – otherwise it won’t stick to the churros.
They will still be very soft when they come out the oven, but will firm up as they cool down.
Tastes best when fresh, but keeps covered in the fridge for up to a few days – can be reheated in a dry frying pan or in the oven.
For the chocolate sauce
Break up the chocolate into small pieces and place in a bowl with the milk.
Place the bowl over a pan of boiling water and stir regularly until melted – make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
If the chocolate does split, you can easily fix this by adding boiling hot water to it 1 teaspoon at a time and stirring well until the mixture goes back to normal.
The chocolate sauce keeps covered in the fridge for up to a few days. It will firm up as it cools down, but you can gently reheat leftovers over a pan of boiling water to make it liquid again.
Recipe Video
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Vegan Chocolate Chip Muffins Gluten-Free

January 31st, 2023
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Vegan Chocolate Chip Muffins Gluten-Free
Recipe by recipes21.comCourse: muffins, gluten-free, veganCuisine: AmericanDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Cooking time
15
minutes
Total time
35
minutes
If you’re looking for an easy and delicious gluten-free vegan treat, these chocolate chip muffins are for you! Made with wholesome ingredients and completely dairy-free and egg-free, these muffins are guilt-free and delicious.
Ingredients
60 g (¼ cup) any vegetable oil
200 ml (⅘ cup) unsweetened vegetable milk
1 tablespoon gluten-free apple cider vinegar
8 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch salt
150 g (1 ¼ cup) ground almonds (almond meal)
150 g (1 ¼ cup) gluten-free flour blend
2 heaped teaspoons of gluten-free baking powder
¼ teaspoon bicarbonate of soda (baking soda)
60 g (⅓ cup) vegan and gluten-free dark chocolate chips
Directions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Add the chocolate chips and fold in gently
Transfer the mixture between muffin cases in a muffin tin
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
Tastes best when fresh, but keeps covered in the fridge for up to a few days
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Vegan and gluten-free blueberry muffins

January 31st, 2023
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Vegan and gluten-free blueberry muffins
Recipe by recipes21.comCourse: MuffinsCuisine: EnglishDifficulty: Medium
Servings
4
servings
Prep time
20
minutes
Cooking time
20
minutes
Total time
40
minutes
This quick and easy vegan and gluten-free blueberry muffin recipe is perfect for breakfast, lunchboxes, or an afternoon snack. Not only are they delicious, but they’re also full of healthy ingredients like ground flax, coconut oil, almond flour, and blueberries.
Ingredients
60 g (¼ cup) coconut oil
200 ml (⅘ cup) unsweetened almond milk
2 tablespoons lemon juice
8 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch salt
150 g (1 ¼ cup) ground almonds (almond meal)
150 g (1 ¼ cup) gluten-free flour blend
2 heaped teaspoons of baking powder
¼ teaspoon bicarbonate of soda (baking soda)
100 g (1 cup) fresh blueberries
Directions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Add the fresh blueberries and fold in gently, to make sure you don’t crush them.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Recipe Video
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Gluten-free cookies recipe

January 31st, 2023
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Gluten free cookies recipe
Recipe by recipes21.com
Servings
4
servings
Prep time
20
minutes
Cooking time
15
minutes
Total time
35
minutes
Are you looking for a delicious gluten-free cookie recipe? Look no further! This easy-to-follow recipe will have you enjoying delicious gluten-free cookies without all of the hassles.
Ingredients
2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup melted coconut oil
2 eggs
1/4 cup maple syrup
Directions
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, salt, and baking soda.
Add in the melted coconut oil and mix until combined.
Add the eggs and maple syrup and mix until combined.
Drop the dough by tablespoonfuls onto the prepared baking sheet about 2 inches apart.
Bake for 12 to 14 minutes or until golden brown. Enjoy!
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Chicken alfredo penne recipe

January 30th, 2023
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Chicken Alfredo penne recipe
Recipe by recipes21.com
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Total time
1
hour
10
minutes
This tasty and easy chicken alfredo penne recipe is a surefire winner for your next weeknight dinner. Made with creamy alfredo sauce, penne pasta, and tender chicken, this dish is sure to impress.

Start off by cooking your penne according to the instructions on the package. In a skillet, cook the chicken until it’s nice and tender. Once the chicken is done, add in your alfredo sauce and let it simmer for a few minutes.
Ingredients
2 tablespoons butter
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
3 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
8 ounces of uncooked penne pasta
Directions
Melt the butter in a large skillet over medium-high heat.
Add the garlic and cook for 30 seconds.
Add the chicken and cook until it is golden brown and cooked through.
Add the cream, Parmesan cheese, pepper, salt, and Italian seasoning. Stir to combine.
Reduce the heat to low and let simmer for 3 minutes.
Meanwhile, cook the pasta according to the package instructions.
Drain the pasta and add it to the skillet with the sauce. Stir to combine and let simmer for another 2 minutes.
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Keto muffins recipe

January 30th, 2023
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Keto muffins recipe
Recipe by recipes21.com
Servings
4
servings
Prep time
20
minutes
Cooking time
20
minutes
Total time
40
minutes
Have you ever been on a low-carb diet and found yourself longing for a sweet treat? If so, keto muffins are the perfect solution for you. Keto muffins are low-carb, delicious, and easy to make. They make a great snack or dessert and are also a wonderful way to add a little more variety to your diet while still staying within your daily carb limit.

To make keto muffins, you’ll need a few ingredients. Let’s see.
Ingredients
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup Swerve sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted butter
2 large eggs
1/2 cup almond milk
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips
Directions
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, whisk together almond flour, coconut flour, Swerve sweetener, baking powder, baking soda, and salt.
In a separate bowl, whisk together melted butter, eggs, almond milk, and vanilla extract.
Add wet ingredients to dry ingredients and mix until just combined.
Fold in chocolate chips.
Divide batter evenly between muffin cups.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
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Keto cookies (low carb)

January 30th, 2023
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Keto cookies (low carb)
Recipe by recipes21.com
Servings
4
servings
Prep time
20
minutes
Cooking time
10
minutes
Total time
30
minutes
Keto cookies (low-carb) are all the rage these days! With the popularity of the keto diet, it’s no wonder these tasty treats have become so popular.

Keto cookies are made with certain low-carb ingredients that make them a perfect snack for those on the keto diet. Instead of using regular flour, which is high in carbohydrates, keto cookies are typically made with almond flour, coconut flour, or other low-carb flour. Many recipes also use low-carb sweeteners such as stevia
Ingredients
2 cups almond flour
1/4 cup coconut oil
1/4 cup granulated sweetener
2 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup sugar-free chocolate chips
Directions
Preheat oven to 350°F.
In a large bowl, combine almond flour, coconut oil, sweetener, eggs, baking powder, vanilla extract, and salt. Mix until ingredients are well-combined.
Stir in chocolate chips.
Scoop dough onto a parchment-lined baking sheet and flatten slightly with your hands.
Bake for 10-12 minutes, or until golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
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Raisins cookies

January 30th, 2023
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Raisins cookies
Recipe by recipes21.com
Servings
4
servings
Prep time
20
minutes
Cooking time
10
minutes
Total time
30
minutes
Raisins are a delicious and nutritious snack that can also make an excellent addition to your baking. With their sweet, plump taste and chewy texture, raisins can enhance the flavor and texture of cookies. Raisin cookies can be a delicious breakthrough from the usual chocolate chip or oatmeal cookie. Why not give these a try for your next cookie exchange or bake sale?
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups raisins
1 cup chopped walnuts (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the flour mixture. Stir in the raisins and walnuts (if using).
Drop by teaspoonfuls onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
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Cheese sticks recipe

January 29th, 2023
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Cheese sticks recipe
Recipe by recipes21.com
Servings
4
servings
Prep time
30
minutes
Cooking time
10
minutes
Total time
40
minutes
Craving something savory yet light? Then this cheese sticks recipe is the perfect snack for you. Enjoy warm, crunchy, cheesy sticks with your favorite dipping sauce.
Ingredients
12 string cheese sticks
½ cup all-purpose flour
⅛ teaspoon paprika
⅛ teaspoon seasoned salt
1 ½ cups panko breadcrumbs
1 tablespoon dried parsley
1 teaspoon dried oregano
2 eggs
¼ cup milk
vegetable oil for frying
Directions
Unwrap cheese sticks and cut them in half crosswise.
Combine flour, paprika and salt in a gallon-sized resealable plastic bag. In a second bag, mix panko, parsley and oregano. In a bowl, beat eggs and milk together.

Add 5 or 6 cheese sticks to the bowl with eggs and milk and toss around to coat. Transfer sticks to the flour bag and shake around, then return them to the milk bowl, making sure to coat every side. Finally, add sticks to the panko bag and toss to coat. Place panko-coated sticks on a baking sheet. Repeat to coat all the remaining cheese sticks.
Place the baking sheet in the freezer for 20–30 minutes. This will ensure that the cheese does not ooze out of the coating while frying.
Heat a few inches of vegetable oil in a large frying pan to 350–375 degrees F.
Working in batches, fry sticks in the oil until golden brown on all sides, 30–60 seconds.
Drain on a paper towel–lined plate. Serve immediately with marinara sauce or ranch dressing.
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Homemade tagliatelle recipe

January 29th, 2023
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Homemade tagliatelle recipe
Recipe by recipes21.com
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Total time
1
hour
10
minutes
This easy tagliatelle recipe is perfect for a casual weeknight dinner. The homemade tagliatelle will add a nice touch to any dish, and is so much tastier and more satisfying than the store-bought packaged version. This recipe is sure to delight your family and friends.
Ingredients
2 cups all-purpose flour
2 eggs
1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup warm water
Directions
Break the eggs into a bowl and keep half of the eggshell;
Fill 2 halves of the eggshell full of water, add it to the eggs, and beat with a fork;
Incorporate the flour a little at a time and beat it vigorously with a fork as fast as you can.Do not worry about lumps; they will disappear while you work it;

When the dough is well mixed, place it on a large wooden board (marble would be the best), flour it, and knead it quite fast. If the dough dries up, it gets tough;
Knead in more flour, a little at a time until it gets firm, smooth, and elastic. In the beginning, its texture will still be quite soft. If it is too sticky, add a little more flour. Be careful with the quantity; if you add too much flour, the dough will get very compact, and you won’t be able to knead it properly. Use the palm of your hands, not your fingers, so that the flour combines better with all the ingredients and the pasta becomes smoother;
Take the short rolling pin, flour it, and start rolling out the dough;
Roll it in one direction and then turn it to a right angle. Roll and then turn it to a right angle again and again. Turn it on the other side to roll evenly. The dough will get thinner and thinner and more and more compact; if it is still sticky, add a little flour;
When the pasta sheet is quite large and you can’t roll it on the board any longer, you then need a wider space and a longer rolling pin, it’s time to the pasta sheet to the table;
Lay a tablecloth on the table and roll up your sleeves because it is time to work hard. This is the secret to making the pasta rough, and the rougher the pasta is, the better it will hold the sauce;
Flour the tablecloth and roll the pasta sheet out gently into a circular shape. You can make an imperfect circle, but do not worry as you will soon cut the tagliatelle;
Take an edge of the sheet, hook it over the rolling pin, and wind the pasta around the rolling pin. Continue winding it around the pin while smoothing it out gently with your hands. Don’t worry about it falling apart because it’s quite pliable;
Unroll it gently. Do not worry if it is a bit sticky; wait a bit, and it will unstick from the pin slowly. You may help it with your hands;
Roll the dough again and again until it gets as thin as a paper sheet; you should see the pattern of the tablecloth through the sheet of pasta. The thickness is important: it must be as even as possible. If you like thicker pasta, roll it less;
Let it rest for 30-40 minutes and then go back it. Cover with a tea towel while it rests;

Cut the pasta sheet (in Italian it is called sfoglina) into quarters. Use a knife and the rolling pin to do this;
Take a side of each quarter and roll it up about 2 inches (5 cm) thick and put it onto the board;
Cut through it carefully. The wider strips make pappardelle; the thinner ones make tagliatelle; very thin stripes are called tagliolini.
Hold an end of each strip and unroll it;
Place the strips onto the board to dry. You may also use a pasta drying rack, which is similar to a clothes rack;
Set the drying pasta aside in a cool dry place overnight;
Cook it in plenty of boiling salted water for no more than 1-2 minutes;
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