Hello, nice of you to come and take glance at my recipe review. Here, I have made a fine selection of recipes and chefs. Amanprana and/or I has/have a special bond with each of them. We, for example, have cooked together and have the same vision of eating. Healthy, tasty and refreshing meals without fuss. Tasty meals to be healthy and happy. Ayurvedic cuisine, macrobiotics, raw food, vegan cooking and proper food combinations have inspired my recipes.
In the meantime, I have put together quite a few recipes. From appetizers to pancakes and from delicious snacks to smoothies. The emphasis is on pure and natural, without refined nutrients. Nutrition is your best medicine!
At Amanprana we like to create ultra healthy options for classic dishes. We do this for instance by replacing butter or vegetable oil with coconut oil, white refined sugar is replaced with palm sugar, and instead of refined flour, we use coconut fibres, almond meal or hazelnut meal. These replacements are also used in many of our bread recipes, so there are also gluten-free bread recipes in our list of recipes.
Gluten free recipes for bread are handy for people with gluten intolerance, who would like to take matters into their own hands. Unlike ordinary bread, gluten free bread is still not yet available at every bakery. But whether or not you have a gluten free bakery nearby, Amanprana always advises you to prepare your own food. Only then can you be guaranteed to eat fresh food, and only then can you be sure of the ingredients in your food. And that’s how it should be with bread.
Our gluten free recipes for bread are good for everyone, also for those who digest gluten easily because our gluten free bread recipes provide a rich source of nutrients, and the high fibre contents in these breads contribute to a healthy bowel passage and longer energy supply in everyone. The sandwiches made with our breads, when eaten in the morning or afternoon, will certainly carry you through to the next meal.READ MORE
Now, that’s something special: pulling a homemade loaf of bread out of the oven and topping it with your own vegetarian spreads. You can feel yourself travelling back to a time when mothers and fathers kneaded bread on a daily basis, and passed the bread around at the table later on during the evening. And when you can then provide your own spreads and toppings as well, the cycle is complete.
With ideas for bread toppings and spreads, a lot of variation is possible. Pulses, such as lentils or chickpeas are perfect ways to create a delicious spread (or dip) for deliciously topped buns, and by using different quantities of certain herbs and spices, you can create a variety of flavours. The recipe for hummus à la hermanos catalán is an example of this: experiment with cumin seed, vary the amount of tahini, add more or less garlic. There are plenty of options.
When you’re making your own bread, you can replace part of the flour with coconut fibres. How to do this and which quantities to use, you will discover in our recipes. And these coconut fibres can also be used in small quantities in spreads, in order to add fibre, energy and a lovely gentle coconut flavour.