5 MINUTE VEGAN DOUBLE HOT CHOCOLATE
A delicious Holiday Double Hot Chocolate recipe that uses your choice of milk and Gerbs Allergy Friendly Chocolates.
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Please note that this recipe is not free from the top 12 allergens.
This recipe contains the following allergens: gluten and eggs. If you are living with an allergy to gluten, consider substituting the bread with a gluten free variety. If you are allergic to eggs, please refer to this resource on egg substitutions. As always, please consult with your allergist and or registered dietitian about how to manage your specific allergy.
This Pumpkin Seed Stuffing with Kale & Mushroom and Seeded Rye bread (you can use any bread you wish but it should be bread with character! Seeded multigrains, crusty Sourdough French etc) can either stuff your turkey, tofu turkey or be used as a side dish. This Recipe uses GERBS RAW PUMPKIN SEED PEPITAS (there are seasoned varieties too) & GERBS HIMALAYAN SALT.
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Muffins are tiny individual quick breads. Even though they look a lot like cupcakes, muffins aren’t nearly as sweet as their small cake cousins. They aren’t meant to be. Muffins have a more dense texture than a cupcake, not as much sugar in the batter and tend to be a touch heartier. There’s no frosting on a muffin, either. You can however, sprinkle on a healthy portion of Gerbs Dark Chocolate before baking. Don’t skip that step!
In this recipe, you can use your favorite gluten-free flour. This recipe is free from gluten, dairy, soy, peanuts, tree nuts and corn.
Adapted from GLUTEN FREE GIGI
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You won’t be able to resist these EASY, QUICK & inexpensive Sea Salty Maple treats. Your home will transform into the splendid aromas of Autumn. From carving to roasting, this is a wonderful experience to share with your family or friends. Get yourself a big, plump & healthy pumpkin. This recipe comes from jerryjamesstone.com and it includes a video to show you how to do everything. Come on…it’s fun!
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The Gerbs kids LOVE it especially in Fall after collecting pumpkins. It uses 3 Gerbs products and you can buy them all on the Gerbs website:
1. PUMPKIN SEED MEAL (flour)
2. DARK CHOCOLATE CHIPS
3. RAW PUMPKIN SEED KERNELS
This recipe contains the following allergen: eggs. If you or a loved one is living with an egg allergy, please refer to this resource on egg substitutions. As always, please check with your allergist or registered dietitian about how to manage your specific food allergy/allergies.
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It’s high time we set the record straight: the word “macaron” is not an alternate spelling of macaroon. In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for “to crush” — but that’s where the similarities end.
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This recipe is not allergen-free. It contains the following allergens: butter. If you or a loved one is living with a milk allergy, please refer to this resource on using milk substitutions.
“Lately I’ve been making these homemade Granola Bars with chocolate chips, dried fruit and chia seeds. They’re stuffed with dried cranberries, raisins and plenty of chocolate chips. I’ve been known to throw in dried cherries or apricots if those are on hand too. You can mix and match all kinds of dried fruit, just keep the proportions the same so the granola bars stick together properly and hold up when cut. You can serve these right away or cut them up and wrap each bar in a bit of parchment paper and refrigerate them until ready to eat.”
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Roasted turkey breast, sautéed pork chops, and stir-fried shrimp all tend to suffer a common fate when they’re cooked even a few minutes longer than necessary: they get dry and tough. Actually, any kind of meat or fish will taste like shoe leather if it’s severely overcooked, but turkey, pork, and shrimp are particularly vulnerable because they’re so lean. Luckily, there’s a simple solution (literally) for this problem. Soaking these types of leaner meats in a brine—a solution of salt and water—will help ensure moister, juicier results.
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