Kristen Kreates

let the kitchen adventures begin…

Tag: sugarfree

Easiest Dalgona Coffee

By

On July 19, 2021

In Drinks, Recipes

Since quarantine and the world shut down, many new ideas and trends have taken over the internet. Dalgona coffee definitely was a 2020 sensation. To be honest, I only admired all the cool pictures and videos on the internet and never tried it, until today! After watching a few youtube videos, I decided I should give this drink a try. Of course, I needed to make it healthy so I used allulose as my sweetener and oat milk instead of dairy.

So here it is, the easiest way ever to make a healthy dalgona coffee…

  • 2 tbsp. instant coffee
  • 2 tbsp. allulose or your sweetener of choice
  • 2 tbsp. warm water
  1. Add all your ingredients into a blender bottle and give it a couple swirls to gently mix the ingredients. Place the metal mixer ball into the bottle and securely tighten the lid, making sure the cap is closed tightly. You don’t want to risk spilling this all over your kitchen!
  2. Start shaking the mixture vigorously and continue to do so for a few minutes. The color of the mixture will begin to change to a golden brown. Once you have a thick mixture that forms peaks, it’s ready to go!
  3. Pour some cold oat milk or your milk of choice into a glass. I filled mine about 3/4 full. Scoop the thick coffee mixture into the glass until it is completely full. Isn’t it so pretty? Stir the milk and coffee together and enjoy!

Please let me know if you tried this out… happy ‘kreating’!

Gluten-Free Pumpkin Bread

By

On May 4, 2021

In Breakfast

Nobody likes to read long intros…. you know it’s the truth. So here’s my recipe:

Recipe

  • 2 cups gluten-free flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2/3 cup sugar
  • 2 eggs
  • 1/4 cup vegetable or flavorless oil
  • 1 tsp. vanilla
  • 1/2 cup puree pumpkin
  • 3/4 cup nondairy milk

Preheat oven to 350 degrees and grease a bread pan, set aside.

In a medium size bowl combine gf flour, salt, cinnamon, ginger, nutmeg, baking powder, baking soda, and sugar.

In a separate bowl combine eggs, oil, vanilla, pumpkin, and milk. Mix wet ingredients well and then pour into dry ingredients. Mix completely and it will be a thick batter. Pour into greased bread pan.

Bake your bread for 60 minutes. Allow bread to cool for a few minutes before transferring to a cooling rack. Do not cut into the bread for at least 10-15 minutes.

Tips:

  • Your choice of gluten-free flour will determine the end product. For this recipe, I used gluten-free flour from my local health store, Down to Earth. The flour is mainly garbanzo bean flour and little starch. I have found that flour high in starch yields a mochi-like texture.
  • I used egg replacer in this recipe, but you may substitute for a flax egg or egg.
  • I use almond milk for bread, but oat milk or any other non-dairy milk should be fine.
  • As for a sweetener, you may use any sugar you like. I used Lankato monk fruit blend. Unrefined cane sugar or coconut sugar will also work great.

I truly hope you enjoy this recipe!

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