gluten free vegan waffle recipes ( loved )

 1/4 cup almond flour

1 cup gluten free flour blend

3/4 millet flour

1/4 cup olive oil

1tsp baking power

1 1/4 cup of coconut milk : water + 2 tsp coconut milk power

vanilla essence 

pinch of salt 

2 tsp honey

Black Sesame dessert

 3/4 cup black sesame 

4 cups of water

1 tsp rice

Pan fry the sesame without oil. until its slightly hot to touch.

blend 2 cups of water with rice and sesame. 

- when begin to cook after blended add another 2 cups of water into the boil.

Once its boiling. Turn off. 

Ready. 

GLUTEN FREE PIZZA CRUST

• 2 cups + 3 tablespoonsgluten free all purpose flour, I used Bob Red Mill’s 1:1 GF Baking Flour***

• 1 (1/4-ounce/7.5-g) package active dry yeast

• 1 teaspoon salt

• 1 teaspoon pure maple syrup

• 1 1/2 tablespoons butter, melted, I used Earth Balance

• 2 tablespoons extra virgin olive oil

• 1 cup warm water

Instruction 

1. Place the flour, yeast and salt into a large bowl and mix until combined. Next add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.
2. While dough is rising, preheat the oven to 450 degrees Fahrenheit. Cover a pizza pan (whatever size you like*) with parchment paper and place the ball of pizza dough on the paper. Use your hands to spread the dough out until it is in an even layer. Dough works best if it isn’t too thick.
3. Bake pizza dough for about ten minutes, until firm and cooked through, but not completely browned. Add all desired toppings and place back in the oven until toppings are heated through.

NOTES

This recipe is adapted from the recipe, Perfect Pizza Crusts from Cooking for Isaiah by Silvana Nardone
***This recipe works best with Bob’s Red Mill Gluten Free 1:1 Baking Flour! I have made it with regular gluten free flour mix and the dough is much stickier to work with and once cooked it is much more dense than when using Bob’s Red Mill 1:1 Baking Flour. You will also have to add more flour if you don’t use Bob’s Red Mill 1:1 Baking Flour because dough will be too liquidy.
*You can use this dough to make one large pizza or two smaller pizzas. It does freeze well for up to a few weeks. If you are using a smaller pizza pan, I would recommend not using all of the dough or it may not all get cooked through. Works best when spread out on a large pizza pan for a thinner crust.

Find it online: https://www.shelikesfood.com/the-best-easiest-gluten-free-pizza-crust/

盤菜

 材料：

鮑魚 白切雞半隻

花膠

海森 叉燒1斤 shrimp

oyster 蝦圓 8粒 蘿蔔（大）1個 冬菇8隻 西蘭花（大）1個

scallop

fa cai