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Ingredient: Артишок крупный

Ingredient: Артишок крупный

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About me:

My name’s Kateryna Maznikova and I’m:
• Functional and Clinical Nutritionist;
• Functional Medicine Certified Health Coach, (FMCA, USA);
• Certified Professional Cook (ROUXBE, USA)

Categories

Breads & Bakes	Cereals & Legumes
Crepes & Co	Desserts
Fermented	Fish & Seafood
Meat, Poultry & Eggs	Vegetables

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In Austria, a wide variety of Aufstriche — savor

In Austria, a wide variety of Aufstriche — savory sandwich spreads — are very popular. You’ll find them served in traditional wine taverns called Heuriger, as well as in cafés, hotels, and restaurants, especially at breakfast. These spreads are typically made with a base of quark or cream cheese, combined with various flavorful ingredients like paprika, spring onions, blue cheese, fresh herbs, and more.⁠
⁠
The most iconic spread is Liptauer — a creamy cheese spread with deep roots in the Austro-Hungarian Empire. It remains popular today in Austria, Slovakia, and Hungary. The name comes from the Slovak region of Liptov, which was part of the empire.⁠
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The classic version of Liptauer is made with cow’s milk cream cheese — but today, we’re making a dairy-free twist! You can use store-bought vegan cream cheese or make your own from scratch.⁠
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For a more festive or flavorful version, feel free to add capers, anchovies, mustard, pickles, chopped herbs, green onions, or garlic to the basic recipe.⁠
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Bon Appetit!⁠
⁠
Ingredients:⁠
200 g Vegan cream-cheese⁠
1/8 of an Onion⁠
1/4 Paprika red⁠
1 tsp Paprika powder sweet⁠
1/4 tsp Honey⁠
to taste Lemon juice⁠
1/4 tsp Nutritional yeast (optional)⁠
to taste Salt⁠
to taste Grounded black pepper⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood⁠

Dairy-free cream-cheese.⁠ This is an exceptional

Dairy-free cream-cheese.⁠
This is an exceptionally creamy, soft, dairy-free cheese made from soy yogurt and coconut milk. You can enjoy it as is, use it to make spreads like Liptauer, or incorporate it into desserts such as vegan cheesecakes. In other words, it’s just as much of a culinary player as traditional cream cheese made from cow’s milk.⁠
Enjoy!⁠
⁠
Ingredients (for 450-500 g of cream-cheese):⁠
4 cans x 400 g Coconut milk ⁠
400 g Соевый йогурт⁠
30 ml Lemon juice⁠
1 tsp Salt⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood⁠

Carrot Cake Banana Bread.⁠ Combining banana brea

Carrot Cake Banana Bread.⁠
Combining banana bread and carrot cake? Now that’s a brilliant idea! Both cakes have similar textures, and their flavors complement each other perfectly. That’s why this banana-carrot fusion has already become a near-classic. There are many variations on the theme — and we’ll start with this dense, moist, and incredibly flavorful loaf, with a delightful texture thanks to the addition of walnuts and shredded coconut.⁠
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You can bake this cake with any gluten-free flour you like — I prefer a whole grain gluten-free flour blend.⁠
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For the topping, I used a vegan cream cheese with just a touch of powdered sugar. Since the cake itself is quite sweet, the frosting should be almost unsweetened for balance.⁠
⁠
Enjoy!⁠
⁠
Ingredients:⁠
Dry ingredients:⁠
200 g Whole-grain gluten-free flour blend⁠
100 g Brown sugar⁠
1 tsp Baking powder⁠
1/2 tsp Salt⁠
2 tsp Cinnamon⁠
1/2 tsp Ground ginger⁠
Wet ingredients:⁠
3 Banana⁠
3 Egg(s)⁠
75 g Extra Virgin olive oil⁠
Additions:⁠
60 g Walnut⁠
40 g Coconut flakes⁠
200 g Carrot⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood⁠

Creamy mushroom and cauliflower soup.⁠ Cream sou

Creamy mushroom and cauliflower soup.⁠
Cream soups are a wonderful way to eat more vegetables. They give familiar ingredients a completely new character — smooth, creamy, and gently flavored. Think about it: a cream soup and a salad can be made from the same vegetables, yet feel like totally different dishes.⁠
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You can make cream soups from almost any vegetable, as well as from mushrooms, herbs, or green peas. Most often, one main ingredient is used to highlight a strong, distinct flavor — like mushroom cream soup, spinach soup, or pumpkin soup.⁠
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Today, we’re making a two-ingredient cream soup featuring a perfect pairing: mushrooms bring rich umami depth, while cauliflower creates a creamy, velvety texture. You can use cauliflower with its leaves, but if you want a light beige soup without a green tint, use only the florets.⁠
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As always: simple, wholesome, and delicious.⁠
⁠
Enjoy!⁠
⁠
Ingredients:⁠
800 g Cauliflower (possible with leaves)⁠
250 g Champignons⁠
2 Onion⁠
1 clove Garlic⁠
1 spring Thyme⁠
250 ml Coconut milk⁠
50 ml White wine⁠
750 ml Water⁠
to taste Salt⁠
to taste Lemon juice⁠
5 tbsp Extra Virgin olive oil⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood⁠

Rhubarb yogurt upside down cake (gluten-free, dair

Rhubarb yogurt upside down cake (gluten-free, dairy-free).⁠
Rhubarb — you could say it’s the first “spring fruit” you can bake pies with, although technically, it’s a herbaceous plant and a relative of buckwheat.⁠
Its thick stalks have a tangy flavor with a subtle strawberry aroma. Rhubarb is quite popular in Austria and is used in both sweet and savory dishes.⁠
⁠
Yesterday, my friends and I visited a local market, and I picked up some beautiful, super-fresh rhubarb. Today, we’re baking an upside-down cake.⁠
A quick tip about rhubarb: try to choose dark reddish stalks. The deeper the color, the prettier your cake will be — a lovely bright pink. Cakes made with green rhubarb stalks taste just as good but don’t look as striking.⁠
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You can arrange the rhubarb at the bottom of the pan in many different ways. This time, I cut it into cubes and placed them in a checkerboard pattern. Whatever design you choose, make sure to pack the rhubarb pieces tightly together so the batter doesn’t seep through too much.⁠
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This recipe is for a 23 cm (9 inch) pan.⁠
⁠
Ingredients:⁠
Filling:⁠
800 g of Rhubarb⁠
50 g of Sugar white⁠
1 tbsp of Coconut oil⁠
Dough:⁠
70 g of Coconut oil ⁠
130 g of Sugar white⁠
3 Egg(s)⁠
180 g of All-purpose gluten-free flour⁠
50 g of Almond flour⁠
1,5 tsp of Baking powder⁠
1/3 tsp of Salt⁠
115 g of Soy yogurt⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Whole-grain Strawberry Galette (gluten-free).⁠ S

Whole-grain Strawberry Galette (gluten-free).⁠
Summer Galette with a Delicate, Crisp, Buttery Crust and Fragrant Strawberry Filling — what could be better?!⁠
⁠
A galette is a simple free-form tart made with seasonal fruit or berry filling. It all starts with rhubarb season, followed by strawberries — and then you can make it with apricots, peaches, plums, or any fruit and berries you like.⁠
⁠
Bon Appétit!⁠
⁠
Ingredients:⁠
⁠
The dough (for 2 galettes):⁠
210 g of Whole-grain gluten-free flour blend⁠
185 g of Ghee ⁠
2 Egg(s)⁠
1 or 2 tbsp. of Water ⁠
70 g of Almond flour ⁠
60 g of Tapioca starch ⁠
10 g of Psyllium husk⁠
2 tbsp. of Sugar white⁠
1/2 tsp of Salt⁠
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Filling (for 1 galette):⁠
400 g of Strawberry⁠
1 tbsp. of Corn starch⁠
50 g of Sugar white⁠
1 tsp. of Almond flour⁠
1 Egg(s)⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Whole-grain gluten-free sourdough bread.⁠ If you

Whole-grain gluten-free sourdough bread.⁠
If you’re going to go through the effort of cultivating a natural gluten-free sourdough starter, let it be for real bread. This is a foundational recipe for whole grain gluten-free, dairy-free sourdough bread. As you can see in the photo, the loaf has a perfect texture with fine air pockets and a crisp crust. But most importantly, this is a truly nourishing, slow-fermented product — rich in vitamins, fiber, and deep flavor.⁠
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By blending various types of whole gluten-free flours, we not only boost the nutritional value but also develop a complex, satisfying taste. This bread is low in starch and has a pleasantly dense, elastic crumb. It stays fresh for several days without needing to be toasted.⁠
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In other words, if you’re serious about gluten-free eating — and still want to enjoy good bread — this recipe is a must-have in your collection.⁠
⁠
Enjoy!⁠
⁠
Ingredients:⁠
Dry ingredients:⁠
230 g Whole-grain gluten-free flour blend (instructions in the recipe)⁠
100 g Tapioca starch⁠
25 g Psyllium husk⁠
Wet ingredients:⁠
300 g GF sourdough starter⁠
315 ml Water⁠
2 Egg(s) ⁠
10 g Salt⁠
10 g Brown sugar⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood⁠

Burnt Basque Cheesecake (dairy-free).⁠ The Burnt

Burnt Basque Cheesecake (dairy-free).⁠
The Burnt Basque Cheesecake originated in San Sebastian, a city in the Basque Country of northern Spain. It was created by Santiago Rivera, the chef at a cozy bar called La Viña. This dessert was first introduced around 1990. Rivera aimed to make a cheesecake that didn’t have a crust, featuring a caramelized top and a soft, creamy center. He played around with the temperature and baking time to get a cake that had a burnt top but stayed moist and tender inside. That’s how it got its name: Burnt Basque Cheesecake.⁠
Although it has existed since the 1990s, this cheesecake rose to popularity in the 2010s, largely due to social media. What makes Basque cheesecake unique is its blend of caramelized bitterness on the surface and a creamy, slightly salty center, all without a crust. The basic ingredients are rather simple: cream cheese, eggs, sugar, cream and just a touch of flour.⁠
To get close to the taste and look of the dessert, but make it dairy-free, we’ll have to get creative. We’ll use silken tofu for a smooth texture, natural soy yogurt for a tangy flavor, lemon or lime juice for added acidity and coconut cream for a rich consistency. ⁠
The result is amazing – a toasted caramel crust, a creamy cheesecake-like texture and a tangy flavor reminiscent of cottage cheese. It’s delightful and super easy to make!⁠
⁠
Ingredients:⁠
400 g Silken tofu⁠
400 g Coconut cream⁠
400 g Soy yogurt ⁠
3 Egg(s)⁠
1 Vanilla pod⁠
80 g Corn starch⁠
120 g Sugar white⁠
1/2 tsp Salt⁠
50 ml Lemon juice⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Coconut Custard Honey Cake.⁠ Let me be clear: th

Coconut Custard Honey Cake.⁠
Let me be clear: this recipe isn’t focused on health benefits; it’s all about celebrating birthdays or any festive occasion when you’re craving a cake and have the time to put in some effort. It’s gluten and dairy-free, but still super sweet, so don’t overindulge.⁠
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This honey cake is absolutely amazing – it’s soft, has a hint of honey, and looks gorgeous with its thin layers of cake and creamy filling in the cross-section. It doesn’t have the usual tang of sour cream. Instead, it offers delightful hints of vanilla and coconut.⁠
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I just want to point out that this recipe is relatively easy, but it does take some time, so I don’t make it often.⁠
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The cake tastes best after resting in the fridge overnight, so I suggest making it the day before your special occasion.⁠
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The photo shows the cake created using this recipe, which has 10 layers and a 18 cm diameter.⁠
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Ingredients:⁠
Cake layers:⁠
350 g of All-purpose gluten-free flour⁠
160 g of Honey⁠
80 g of Sugar white⁠
2 Egg(s)⁠
80 g of Extra Virgin olive oil⁠
1/4 tsp. of Salt⁠
1 tsp. of White wine vinegar 5%⁠
1 tsp. of Baking soda⁠
Coconut custard:⁠
500 g of Coconut milk ⁠
70 g of Sugar white⁠
1 Vanilla pod⁠
2 Yolk⁠
30 g of Ghee⁠
40 g of Corn starch⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

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