Homemade biscuit made with gluten free flour and kefir. Serve this tasty and yummy biscuits to your kids!
1 medium egg
1 tbsp. (15g) sugar
½ tsp (2g) sea salt
½ tsp. (2g) baking soda
¼ cup (30g) of millet flour
¼ cup (30g) of fine corn flour
1 tbsp. (10g) baking powder
4 tbsp. (60g) of butter, softened
1 cup (160g) of brown rice flour
7 tbsp. (84g) of potato starch
300g of your favorite gluten free flour
½ cup (100g) of kefir (this may vary and depends on your gluten free flour)
Begin by sifting in a mixing bowl the gluten free flours, baking powder, soda, sugar and salt together.
Next add the butter, egg and
kefir into the flour mixture then mix until it smooth. Cover and leave for about 30 minutes. Meanwhile, preheat the oven to 375°F.
Gently roll out to ¾ inch thick and use a glass to cut your biscuits, it should make 9 biscuits. Then place on an un-greased baking sheet the biscuits.
Finally, bake the biscuits for about 15-20 minutes.
baking powder, baking soda, brown rice flour, butter, corn flour, Egg, gluten free flour, Kefir, millet flour, potato starch, sea salt, sugar
Homemade coffee ice cream recipe using kefir milk with coffee or espresso. It’s quick and easy to make just follow simple instructions.
3/4 cup sugar
2 cups kefir (use 1 cup kefir cheese + 1 cup
milk kefir for a creamier result) 1/2 cup strong coffee or espresso
2 cups cream, half-and-half, or milk
In this recipe you can use kefir made with cow milk, goat milk, or coconut milk.
In a large bowl, pour the hot coffee or espresso and sugar then stir until sugar is dissovle.
Next is to whisk the coffee-sugar mixture with remaining ingredients into the large bowl. Then refregerate for about 1 to 2 hours or follow the manufacturer’s instructions.
These delicious muffins are fluffy and have a slight tangy taste. I add
kefir on these recipe because nothing beats the flavor and texture of muffins baked with kefir.
¾ cup of Tapioca Flour (90g)
¾ cup of Coconut Flour (120g)
1 teaspoon of Kosher Salt
½ teaspoon of Baking Soda
1 teaspoon of Baking Powder
2 Tablespoons of Raw Honey
¾ cup of Butter, softened
¾ cup of Kefir
1 teaspoon of Fresh Thyme Leaves
1 teaspoon of Parsley
1 teaspoon of chopped Fresh Sage Leaves
Preheat oven to 350F and line a muffin tin with cupcake liners.
Then sift together in a bowl the tapioca flour, coconut flour, salt, baking powder, and baking soda.
On a mixing bowl, whip together the butter and honey on high speed for a few minutes.
Next is to add one at a time the eggs and whip until combined before adding another egg.
Then into the mixture add about a third of the dry ingredients and whip until combined.
And add about a third kefir and whip again.
Repeat the previous two instructions until the dry and wet ingredients are completely combined.
Add the herbs this time and whip for 30 seconds.
Pour the batter into the cupcake liners. Then bake afterwards for about 25-28 mins at 350F.
Allow to cool before serving.
baking powder, baking soda, butter, Coconut Flour, eggs, Honey, Kefir, Kosher Salt, Parsley, Sage Leaves, Tapioca Flour, Thyme Leaves
Moist and delicious banana bread that is easy to make, just follow simple steps here.
kefir 1 teaspoon vanilla
1/2 cup butter, softened
1 1/4 cup cups bananas, mashed
1 teaspoon baking powder
2 cups flour
1 teaspoon baking soda
1 1/3 cup sugar (rapadura or Sucanat)
3/4 cup nuts, chopped (optional)
Begin by mixing the kefir and flour in a bowl and leave it for 12 to 24 hours prior to making bread. Then cover to let the flour soak.
Meanwhile preheat the oven to 300F.
Next, mix together in a large bowl the sugar, butter, vanilla, eggs, bananas, and nuts. Then add the kefir-flour mixture into the bowl and mix until blend.
Add the baking soda and baking powder and mix just until blended. Then pour the batter into a greased bread pan (9×5-inch).
Finally, bake for approximately 1-1/2 hours until the inserted toothpick comes out clean. (The time of baking may vary on the sizes of pan that you are using and the number of pans that are baking at once.)
These delicious smoothie is made of fresh banana and frozen strawberries. Excellent for quick breakfast and afternoon dessert.
1/2 cup one ripe banana
1/2 cup frozen strawberries
kefir Sweetener as desired
chia or flax seeds
Simply place all the ingredients in a food processor and blend until smooth.
Then pour into glasses and serve with ice.
Try this zesty lemon
cake recipe with lemon ginger marmalade glaze. It’s easy to prepare just follow simple steps here.
Pinch of salt
3 large eggs
1 cup sugar
1/2 cup plain yogurt – I used kefir
1/2 cup flavorless oil, such canola or safflower – I used olive oil
1/4 teaspoon pure vanilla extract – I used 1 teaspoon
Grated zest of 1 lemon
2 teaspoons baking powder
1 cup all-purpose flour
1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour)
1/2 cup lemon ginger marmalade, strained
1 teaspoon water
Preheat the oven to 350 degrees F. Then butter an 81/2-x-41/2-inch pan and place it on a baking sheet.
Start by combining together in a bowl the flour, ground almonds, baking powder and salt.
Then in a separate bowl, pour the the sugar and zest. Rub the zest into the sugar using your fingertips until the sugar is moist and aromatic.
Next is add the eggs, kefir and vanilla and whisk until the mixture is very well blended. Add the dry ingredients while whisking. Then use large rubber spatula and fold in the oil.
Into a pan, scrape the batter and smooth the top.
Bake afterwards for about 50-55 minutes or until the toothpick place on the center comes out clean.
Allow the pan to cool before you unmold the cake from the pan.
For the glaze, simply place the marmalade into small saucepan or in a microwave-safe bowl then add in teaspoon of the water and heat until the jelly is hot.
Finally, gently brush the cake with the glaze using a pastry brush.
all-purpose flour, almonds, baking powder, eggs, Kefir, lemon, oil, salt, sugar, vanilla extract, yogurt
Moist, intensely flavorful chocolate zucchini cake with Kefir. A perfect way to enjoy chocolate without worrying calories.
1 tsp vanilla
½ cup butter
½ cup coconut oil
Kefir 2 cups grated zucchini
3 Tbsp Cacao or cocoa powder
½ tsp Celtic sea salt
1 cup maple syrup
1 tsp baking powder
2½ cups of spelt sprouted flour
¼ cup of kefir
3 ounces of organic chocolate chips or cacao chocolate chips
Combine the butter and oil together and mix. Then add in the kefir, cocoa powder, grated zucchini, eggs, vanilla and maple syrup.
In a separate bowl, combine the dry ingredients together. Then add one cup of dry ingredients into the butter and oil mixture and mix well until combine for about 2 minutes. (Remember to add the dry ingredients one at a time).
Next is to pour the batter into a greased baking pan and bake for about 40-45 minutes at 350 degrees. If your using a bundt pan, increase the time of baking to 10 minutes.
For the chocolate topping, on a low heat place the chocolate in a double broiler and stir until chocolate is melted. Remove from the heat and add the kefir and stir until well combined.
Finally, drizzle the melted chocolate over the cake.
baking powder, butter, Cacao, cacao chocolate chips, Celtic sea salt, cocoa powder, coconut oil, eggs, flour, grated zucchini, Kefir, maple syrup, organic chocolate chips, vanilla