3. What are the Symptoms of Gluten
Intolerance?
Celiac can appear anytime in a person’s life. The symptoms vary and are not
always Gastro-Intestinal in nature.
Symptoms may include:
• Abdominal cramping, intestinal gas, distention and bloating of the
stomach
• Chronic diarrhea or constipation (or both)
• Anemia – unexplained, due to folic acid, B12 or iron deficiency (or all)
• Dental enamel defects
• Bone or joint pain
• Fatigue, weakness and lack of energy
• Depression
• Mouth ulcers
• Delayed puberty
• Tingling or numbness in hands or feet
• Migraine headaches
4. Vegan Gluten Free Chocaretto
Ingredients: Cupcakes
½ cup whipped silken Tofu
1 cup Madhava Organic Agave Nectar
½ teaspoon Almond Extract
2 cups Honeyville Farms Blanched Almond Flour
1/4 cup Callebaut Dutch Process Cocoa Powder
1/2 teaspoon sea salt
1 teaspoon baking soda
1 Tablespoons of Ground Madagascar Vanilla Beans
(Vanilla Extract can be substituted)
Instructions:
Preheat oven to 350
13. Mix wet ingredients in a large bowl.
14. In another bowl, mix the remaining ingredients
and whisk out any lumps.
15. Slowly mix the dry ingredients into the wet until
completely mixed.
16. Scoop batter into a prepared cupcake pan.
17. Bake until toothpick inserted in center comes
out clean.
5. Chocaretto Ganache
Ingredients:
1 1/8 cups Gluten Free Chocolate Chips
1 cup heavy whipping cream
1 Tablespoon Raw Sugar
1 teaspoon Gluten-Free Almond Extract
Instructions:
In a heavy bottom sauce pan over
medium heat chocolate chips and
whipping cream.
Stir until the chips are melted and the
color is uniform.
Remove from heat and put in a heat
proof bowl. Chill for 10-15 minutes.
Remove from refrigerator and whip with
a mixer until soft peaks form.
6. Vegan Nutty Bud Cookies
Ingredients:
2 ½ cup Blanched Almond Flour
2/3 cup organic Peanut Butter
½ teaspoon sea salt
1 teaspoon baking soda
2/3 cup agave nectar
2 Tablespoons Coconut Oil
2 Tablespoons Ground Madagascar Vanilla Beans
Instructions:
Preheat oven to 375
12. In a bowl, combine all the wet ingredients,
until well blended.
13. Then add the dry ingredients mixing well.
14. Make golf ball sized balls and place them on a
cookie sheet.
15. Press down with a wet fork, to form a criss-
cross pattern.
16. Bake for 15 minutes then freeze.
7. Malaysian Sauce
Ingredients:
2 Tablespoons Eden Selected Olive Oil
1 cup onion sliced
3 spring onions thinly sliced
3 cloves of garlic thinly sliced
1 Tablespoon chili paste
3 Tablespoons of raw sugar
¼ cup tamarind juice
Sea Salt to taste
Instructions:
12. Heat Olive Oil in a skillet.
13. Stir in the onions, garlic and spring onions. Cook 2 minutes until fragrant.
14. Mix in the chili paste and cook for 10 minutes.
15. Stir in the sea salt, tamarind juice and raw sugar.
16. Simmer for 5 minutes until the sauce is thick.
9. Gluten Free Vegan Malay Noodles
Ingredients:
1 batch of Malaysian Sauce
2 Tablespoons of Eden Selected Olive Oil
1 cup carrots sliced
1 cup broccoli sliced
½ cup mushrooms sliced
1 Tablespoon Eden Selected Olive Oil
2 Tablespoons Braggs Amino Acids
2 packs Shirataki Noodles drained
Instructions:
12. In a large pan sauté the carrots and broccoli
until tender in two Tablespoons of Olive oil.
Add the mushrooms and heat through.
13. Add the Malaysian Sauce to the vegetables
and mix well.
14. In a separate pan heat 1 Tablespoon of Olive
Oil and add the noodles and the Amino
Acids.
15. Heat thoroughly.
16. Put noodles of a plate and top with
Malaysian Sauce and Vegetables.
