Ingredients:

• 200 grams shredded coconut

• 2 eggs

• 60 grams Greek yogurt

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, combine the shredded coconut, eggs, and Greek yogurt.

   • Stir well until the mixture forms a sticky dough.

2. Shape the Treats:

   • Scoop small portions and roll them into bite-sized balls.

   • If the mixture feels too sticky, refrigerate for 10 minutes before shaping.

3. Air Fry:

   • Preheat the air fryer to 350°F (175°C).

   • Arrange the coconut balls in the air fryer basket, leaving space between them.

   • Cook for 15 minutes or until golden brown.

4. Cool & Serve:

   • Let them cool for a few minutes before serving.

   • Enjoy them warm or at room temperature!

Optional: Drizzle with melted dark chocolate or sprinkle with extra coconut for a delicious finishing touch!

Ingredients:

    •    2 eggs

    •    ¼ cup unsweetened shredded coconut

    •    2 tbsp 100% cocoa powder

    •    1 tbsp coconut oil

    •    ½ cup raisins (use 1 cup for extra sweetness)

    •    ¼ cup water

    •    1 tsp baking powder

Instructions:

    1.    Blend all ingredients in a blender until smooth.

    2.    Pour the mixture into muffin molds or small baking cups.

    3.    Bake in a preheated oven at 180°C (350°F) for 10 minutes.

    4.    Let them cool slightly and enjoy!

Ingredients:

• 1 ripe banana

• 2 large eggs, lightly beaten

• ⅛ teaspoon baking powder (for fluffier pancakes)

• ⅛ teaspoon salt

• ¼ teaspoon vanilla extract

• 1 tablespoon cocoa powder

• 1 tablespoon honey

• ½ cup granola

• Butter or oil (optional, for cooking)

• Maple syrup, jam, powdered sugar, or other toppings of choice

Instructions:

1. Mash the banana in a bowl until smooth, leaving a few small lumps for texture.

2. Whisk in the eggs until fully combined.

3. Add the remaining ingredients (baking powder, salt, vanilla extract, cocoa powder, and granola) and mix until well incorporated.

4. Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil if needed.

5. Pour small amounts of batter (about 2 tablespoons per pancake) onto the heated pan.

6. Cook for about 1 minute, until the edges look set and bubbles start to form on the surface.

7. Sprinkle toppings like extra granola, chocolate chips, or nuts if desired.

8. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.

9. Repeat with the remaining batter.

10. Serve warm with your favorite toppings like maple syrup, fresh fruit, or a dusting of powdered sugar.

Recipe Notes:

• Leftover pancakes: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts until warm. While best enjoyed fresh, they still make a great snack!

• Make it extra indulgent: Serve with a drizzle of melted chocolate or nut butter.

Customize it: Add a pinch of cinnamon, a handful of chopped nuts, or swap honey for maple syrup.

Ingredients:

• 2 cups gluten-free flour

• 6 tablespoons sugar

• 3 eggs

• 3 tablespoons butter (softened)

• 1 tablespoon baking powder

• Guava cheese (cut into small squares)

• Granulated sugar (for coating)

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare the Dough:

• In a bowl, beat the eggs, then add the sugar and mix well.

• Stir in the softened butter until well combined.

• Gradually add the gluten-free flour and baking powder, mixing until a smooth dough forms.

3. Shape the Cookies:

• Take small portions of the dough and roll them into balls.

• Coat each dough ball lightly in granulated sugar for a sweet, crunchy exterior.

4. Add the Guava Cheese:

• Use your finger to gently press the center of each dough ball, creating a small indent.

• Place a pre-cut square of guava cheese in the center.

5. Bake:

• Arrange the cookies on a lined baking sheet and bake for 15-20 minutes, or until they turn a light golden yellow.

6. Cool & Enjoy:

• Let the cookies cool slightly before serving.

• Enjoy them warm or at room temperature!

Tip: These pair perfectly with coffee or tea!

Ingredients:

• 250g Nutella

• 4 large eggs

Instructions:

1. Whip the Eggs:

   • In a large mixing bowl, beat the whole eggs using an electric mixer for 6 minutes, until they triple in volume and become light and fluffy.

2. Warm the Nutella:

   • Heat the Nutella in the microwave for 25 seconds until it becomes slightly softer and easier to mix.

3. Combine the Ingredients:

   • Gradually add the beaten eggs to the warm Nutella, a little at a time, while continuously mixing with the electric mixer.

   • Keep mixing until the batter is smooth and fully combined.

4. Bake the Cake:

   • Preheat the oven to 350°C 

   • Pour the batter into a greased or parchment-lined baking pan.

   • Bake for 30 minutes, or until the cake is set but still slightly gooey in the center.

5. Cool & Serve:

   • Let the cake cool slightly before serving.

   • Enjoy as is, or top with powdered sugar, whipped cream, or fresh berries!

Tips:

• For a softer texture, reduce baking time to 15-18 minutes.

• You can also bake in ramekins for individual lava cake-style servings.

Enjoy this simple, gluten-free Nutella cake with just two ingredients!

Ingredients

• 6 large egg yolks

• 6 tablespoons of water

• 6 tablespoons of sugar

• 120g granulated sugar

• 473ml heavy cream (cold)

• 1 packet gluten-free cookies (crushed)

• Optional: Cinnamon sticks for extra flavor 

Instructions

1. Prepare the Sugar Syrup:

   • In a non-stick pan, combine 6 tablespoons of sugar and 6 tablespoons of water over medium heat. Stir until the sugar dissolves completely. (Optional: Add cinnamon sticks for extra flavor.)

   • Let the mixture simmer gently for about 5 minutes to create a light syrup. Remove from heat and let cool completely.

2. Make the Egg Custard (Doce de Ovos):

   • In a bowl, pass the egg yolks through a fine mesh sieve to ensure a smooth texture.

   • Whisk the egg yolks gently until fully combined.

   • Slowly pour the cooled sugar syrup into the yolks while whisking continuously to prevent curdling.

   • Return the mixture to the pan and cook on low heat, stirring constantly, until it thickens into a smooth custard (do not let it boil to avoid scrambling the eggs).

   • Once thickened, transfer the custard to a bowl and let it cool completely.

3. Prepare the Crushed Cookies:

   • Place the gluten-free cookies in a plastic bag or between two sheets of parchment paper. Use a rolling pin to crush them into fine crumbs.

   • Alternatively, pulse the cookies in a food processor until they reach a sandy consistency.

4. Whip the Cream:

   • In a large bowl, whip the cold heavy cream and 120g of sugar until soft peaks form. Be careful not to overwhip.

5. Assemble the Layers:

   • In individual serving glasses or a large dish, sprinkle a layer of crushed gluten-free cookies to form the base.

   • Spoon or pipe a thick layer of whipped cream over the cookie crumbs and repeat the process twice, alternating layers of cookies and  whipped cream.

   • Cover the dessert and place it in the freezer for 30 minutes to set. 

   • Finish with a drizzle of the egg custard (Doce de Ovos) on top for a beautiful presentation.

   • Afterward, transfer to the refrigerator and chill for at least 2-3 hours to allow the flavors to meld.

6. Serve:

   • Before serving, garnish with a sprinkle of crushed gluten-free cookies or a light dusting of cinnamon for an extra touch of flavor.

Ingredients:

• 250g gluten-free spaghetti

• 2 cups tomato sauce (store-bought or homemade)

• 200g buffalo mozzarella balls (or bocconcini)

• 2 tbsp olive oil

• 6 garlic cloves, minced

• Fresh basil leaves (for garnish optional)

• Salt and pepper to taste

• Optional: Grated Parmesan for serving

Instructions:

1. Cook the Spaghetti

• Bring a large pot of salted water to a boil.

• Add the gluten-free spaghetti, add a bit of olive oil and cook according to package instructions until al dente.

• Drain, rinse with cold water, and set aside.

2. Prepare the Tomato Sauce

• In a large skillet, heat olive oil over medium heat.

• Add minced garlic and sauté until fragrant (about 1 minute).

• Pour in the tomato sauce and season with salt and pepper to taste.

• Let it simmer for 5-7 minutes, stirring occasionally.

4. Add the Buffalo Mozzarella

• Lower the heat to a gentle simmer.

• Place the buffalo mozzarella balls on top of the sauce and cover the skillet with a lid.

• Let it cook for 2-3 minutes, just until the mozzarella softens and becomes gooey.

5. Serve and Garnish

• Plate the spaghetti and tomato mozzarella sauce.

• Garnish with fresh basil leaves and a sprinkle of grated Parmesan if desired.

Tips:

• Use a high-quality tomato sauce for the best flavor, or make your own with fresh tomatoes.

• For extra richness, drizzle a little olive oil over the dish before serving.

Ingredients

• 1 teaspoon high-quality matcha powder

• 3/4 cup hot water (not boiling, around 175°F or 80°C)

• 1/4 cup milk (dairy or non-dairy like almond, oat, or coconut)

• 1 teaspoon honey (adjust to taste)

• 1/4 teaspoon pure vanilla extract

Instructions

1. Prepare the Matcha:

   • Sift the matcha powder into a small bowl or cup to remove any clumps.

   • Add the hot water and whisk vigorously using a matcha whisk or a small frother until smooth and frothy.

2. Warm the Milk:

   • Heat the milk in a saucepan over medium heat until hot but not boiling.

   • Optional: Froth the milk using a frother, whisk, or blender for a creamy texture.

3. Combine Ingredients:

   • Stir the honey and vanilla extract into the warmed milk until dissolved.

   • Pour the milk mixture into the prepared matcha.

4. Serve:

   • Pour the matcha latte into your favorite mug.

   • Optional: Garnish with a sprinkle of matcha powder on top for an elegant touch.

Ingredients:

• 2 lbs fresh tomatoes (Roma or plum tomatoes work best)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 6 garlic cloves, minced

• 1 tsp salt (or to taste)

• 1/2 tsp sugar (optional, to balance acidity)

• Fresh basil leaves (optional, for garnish)

Instructions:

1. Prepare the Tomatoes

• Bring a large pot of water to a boil.

• Score a small “X” on the bottom of each tomato with a knife.

• Drop the tomatoes into the boiling water for 5 minutes seconds, then transfer them to a bowl of ice or very cold water.

• Peel the skins off the tomatoes (optional chop them into small pieces, discarding the cores)

•Puree the tomatoes in a blender.

2. Sauté the Aromatics

• Heat olive oil in a large saucepan over medium heat.

• Add the chopped onion and cook until soft and translucent, about 5 minutes.

• Add salt.

• Stir in the minced garlic and sauté for another minute.

• Season with sugar (if needed).

3. Cook the Tomatoes

• Add the blender tomatoes to the saucepan and stir well.

• Bring the mixture to a simmer, then lower the heat and let it cook for 10 ( or less) minutes, stirring occasionally.

4. Taste and Adjust

• Taste the sauce and adjust seasoning as needed. Add more salt or sugar to balance the flavours.

5. Serve or Store

• Use the sauce immediately for pasta, pizza, or any recipe.

• Let it cool completely and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips:

• If you prefer a thicker sauce, let it simmer longer to reduce.

• Fresh basil stirred in at the end adds a lovely touch of flavor.

Ingredients (Serves 2-3)

• 200g gluten-free pasta (spaghetti, penne, or your favorite type)

• 2 tablespoons olive oil

• 1/2 teaspoon salt (plus more for boiling pasta)

• 2-3 cloves garlic, minced

• 200g mushrooms (button, cremini, or your choice), sliced

Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Add the gluten-free pasta and a drizzle of olive oil, then cook according to the package instructions until al dente.

   • Reserve 1/4 cup of pasta water, then drain the pasta and set it aside.

2. Prepare the Mushroom Sauce:

   • Heat 2 tablespoons of olive oil in a large skillet over medium heat.

   • Add the minced garlic and sauté for about 1 minute, until fragrant (be careful not to let it brown).

   • Add the sliced mushrooms, sprinkle with salt, and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.

3. Combine Pasta and Sauce:

   • Add the cooked pasta to the skillet with the mushrooms.

   • Gradually pour in the reserved pasta water (a little at a time) to help coat the pasta and create a light sauce.

   • Toss everything together until well combined and adjust seasoning with more salt if needed.

4. Serve:

   • Transfer the pasta to individual plates or a serving dish.

   • Drizzle with a little extra olive oil if desired.

   • Garnish with fresh parsley or gluten-free grated Parmesan for added flavor.

Ingredients:

• 4 tablespoons olive oil (extra virgin for best flavor)

• 2 tablespoons of gluten-free soy sauce 

• 1 tablespoon of gluten-free rice vinegar or lemon juice

• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)

• 1 small clove garlic, finely minced (optional)

• Freshly ground black pepper, to taste

Instructions:

1. In a small bowl or jar, whisk together the olive oil and soy sauce until well combined.

2. Add the rice vinegar (or lemon juice) and mix.

3. If using, stir in the honey or maple syrup for a balanced sweetness.

4. Optional: Add minced garlic and a pinch of black pepper for extra flavor.

5. Taste and adjust seasonings as desired.

6. Drizzle over your favorite salad and enjoy!

This dressing pairs well with green salads, grain bowls, or roasted vegetables.

Ingredients

• 1/2 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 1/2 cup brown sugar

• 2 large eggs

• 1 tablespoon pure vanilla extract

• 3/4 cup all-purpose gluten-free flour

• 1/2 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Optional: Icing sugar for dusting

Instructions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

   • Prepare a baking pan (8x8-inch recommended) by spraying with gluten-free non-stick cooking spray or lining it with parchment paper. Coat the paper with additional spray or butter.

2. Mix Wet Ingredients:

   • In a large bowl, combine the melted butter, vanilla extract, granulated sugar, and brown sugar. Mix until fully combined.

   • Add the eggs one at a time, mixing well after each addition.

3. Combine Dry Ingredients:

   • In a separate medium-sized bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.

4. Combine Wet and Dry Mixtures:

   • Gradually add the dry ingredients to the wet ingredients, mixing until the batter is fully combined and smooth.

5. Bake the Brownies:

   • Pour the brownie batter into the prepared pan and spread evenly.

   • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out just barely clean. The edges will start to pull away from the pan. Keep a close eye on the brownies, as baking times can vary depending on your oven.

6. Cool and Serve:

   • Remove the brownies from the oven and let them cool completely in the pan.

   • Dust with icing sugar for an elegant finishing touch, if desired.

   • Slice into squares and enjoy!

Storage Tips:

• Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Enjoy your rich, fudgy gluten-free brownies with or without that sweet dusting of icing sugar!

Gluten-Free Banana Bread Recipe

Ingredients

• 2-3 very ripe bananas, mashed

• 1 teaspoon baking soda

• 1/3 cup unsalted butter, melted

• 3/4 cup granulated sugar

• Pinch of salt

• 2 large eggs, beaten

• 1 teaspoon pure vanilla extract

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)

• 1/4 teaspoon xanthan gum (omit if your flour already includes it)

Instructions

1. Prepare the Oven and Pan:

   • Preheat your oven to 350°F (175°C).

   • Spray a 4x8-inch loaf pan with cooking spray or line it with parchment paper.

2. Mash the Bananas:

   • In a mixing bowl, mash the ripe bananas until smooth.

3. Combine the Wet Ingredients:

   • Mix in the melted butter until well combined.

   • Stir in the sugar, salt, beaten eggs, and vanilla extract.

4. Add the Dry Ingredients:

   • Gently fold in the gluten-free flour and baking powder.

5. Pour and Bake:

   • Pour the batter into the prepared loaf pan.

   • Place on the center rack of the oven and bake for 40 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

   • Keep an eye on the bread as baking times can vary with different ovens.

6. Cool and Slice:

   • Remove from the oven and let the bread cool in the pan for about 10 minutes.

   • Transfer to a wire rack to cool completely before slicing.

Notes

• For extra texture, you can add chopped nuts, chocolate chips, or dried fruit.

• The bread can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for longer storage.

Enjoy your moist and fluffy gluten-free banana bread!

Ingredients

• 500 g green beans

• 1 cup all-purpose flour

• 1 cup ice-cold sparkling water

• 2 eggs

• Salt (to taste)

• Black pepper (to taste)

• Cooking spray or a little olive oil

• Lemon for serving (optional)

  Serves: 4 to 6 people

  Preparation time: 20-25 minutes

Instructions

1. Prepare the green beans:

   • Wash the green beans well and trim the ends.

   • Boil the green beans in salted water for about 5 minutes, until slightly tender but still firm. Drain and let cool.

2. Prepare the batter:

   • In a bowl, whisk the eggs and add the ice-cold sparkling water, mixing well.

   • Gradually add the flour, stirring until you have a smooth and slightly thick batter.

   • Season the batter with salt and black pepper to taste.

3. Coat the green beans:

   • Dip the boiled green beans into the batter, ensuring they are fully coated.

4. Cook in the Air Fryer:

   • Preheat the Air Fryer to 180°C (350°F) for 5 minutes.

   • Place the coated green beans in the Air Fryer basket in a single layer, avoiding overlap.

   • Lightly spray with cooking spray or brush with a bit of olive oil.

   • Cook for 10-15 minutes, turning halfway through, until golden and crispy.

5. Serve:

   • Serve the Peixinhos da Horta hot.

   • If desired, accompany with lemon wedges for squeezing on top.

Tip: Cooking time may vary depending on your Air Fryer model. Check the texture during cooking and adjust as needed.

Ingredients (Serves 2)

• 2 cups milk (or a dairy-free alternative, such as almond, coconut, or oat milk)

• 2 tbsp gluten-free cocoa powder

• 2 tbsp sugar (or your preferred sweetener)

• 1/4 tsp pure peppermint extract

• 1/4 tsp vanilla extract

• Whipped cream (optional, ensure it's gluten-free)

• Crushed gluten-free candy canes or chocolate shavings (for garnish)

Instructions

1. Heat the Milk:

   • In a small saucepan, heat the milk over medium heat. Stir occasionally to prevent it from scalding.

2. Make the Chocolate Base:

   • Whisk in the cocoa powder and sugar until fully dissolved.

   • Heat until the mixture is warm and well-combined (do not boil).

3. Add Flavorings:

   • Remove the saucepan from heat.

   • Stir in the peppermint and vanilla extracts.

Serve and Garnish:

• Pour the hot chocolate into two mugs.

• Top with whipped cream and sprinkle with crushed candy canes or chocolate shavings.

Enjoy

• Sip and savor the cozy, minty holiday vibes

Ingredients for the Cake:

• 2 eggs

• 2 tablespoons butter

• 1 cup sugar

• 1 teaspoon vanilla extract

• 2 cups gluten-free flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour)

• 1 ½ cups milk

• Juice of 2 lemons

• 1 tablespoon baking powder

Ingredients for the Topping:

• 1 ½ cans sweetened condensed milk

• Juice of 2 lemons

Preparation

Make the Batter:

1. In a stand mixer, beat the eggs, butter, sugar, and vanilla extract until the mixture becomes light and creamy.

2. Gradually add the flour and milk, mixing just until combined. Avoid overmixing.

3. Add the juice of 2 lemons and gently mix by hand until fully incorporated.

4. Fold in the baking powder, stirring gently.

Bake the Cake:

1. Preheat your oven to 350°F (175°C).

2. Grease a baking pan with butter or cooking spray.

3. Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Topping:

1. In a bowl, gently mix the condensed milk and lemon juice until smooth. The mixture will thicken as it rests.

2. Refrigerate the topping while the cake bakes and cools.

Assemble the Cake:

1. Once the cake is fully baked, allow it to cool completely.

2. Spread the chilled lemon topping over the cooled cake. Do not add the topping to a warm cake, as it will melt.

Enjoy

This lemon cake is light, tangy, and perfectly sweet—great for any occasion.

Ingredients:

For the Filling:

• 5 garlic cloves, minced

• ½ onion, finely chopped

• Salt (to taste)

• Olive oil

• ½ cup chopped olives

• 1 cooked chicken breast (shredded) or 1 can of tuna (drained)

• 1 cup heavy cream (or enough to create a creamy consistency)

For the Batter:

• 2 cups milk

• 1 cup oil

• ½ cup grated cheese

• 2 eggs

• 2 cups gluten-free flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour)

• 1 teaspoon salt

• 1 tablespoon gluten-free baking powder

Equipment:

• Muffin tin

Preparation:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare the Filling:

   • Heat olive oil in a pan over medium heat.

   • Add garlic and onion, and sauté until golden and fragrant.

   • Stir in the chicken or tuna, salt, and chopped olives.

   • Pour in the heavy cream, mixing until the filling achieves a creamy consistency. Remove from heat and set aside.

3. Prepare the Batter:

   • In a blender or mixer, combine the milk, oil, grated cheese, eggs, gluten-free flour, and salt. Blend until smooth and well combined.

   • Add the baking powder and gently mix it into the batter until fully incorporated.

4. Assemble the Mini Pies:

   • Grease the muffin tin or line it with paper liners.

   • Pour a small amount of batter into each cup to cover the bottom.

   • Add a spoonful of the filling to the center of each cup.

   • Top with more batter to cover the filling.

5. Bake:

   • Place the muffin tin in the preheated oven and bake for approximately 14 minutes, or until the tops are golden and a toothpick inserted into the batter comes out clean.

6. Serve and Enjoy:

   • Let the mini pies cool slightly before removing them from the tin. Serve warm for the best flavor.

These savory gluten-free mini pies are perfect for snacks, appetizers, or light meals.

Ingredients

For the Crust:

• 175 g (about 1.75 cups) gluten-free graham cracker crumbs

• 1/4 teaspoon granulated sugar (or coconut sugar for a deeper flavor)

• 5 tablespoons unsalted butter, melted (or vegan/dairy-free butter)

• 1/4 teaspoon kosher salt

For the Filling:

• 450 g heavy whipping cream (35%, very cold)

• 120 g granulated sugar (about 1/2 cup)

• 1/2–3/4 cup dulce de leche (adjust to taste)

• 3–4 bananas, sliced into rounds

For Topping:

• 2 tablespoons gluten-free cocoa powder (unsweetened)

• 1 teaspoon ground cinnamon

Instructions

1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, combine the gluten-free graham cracker crumbs and sugar.

3. Pour in the melted butter and salt, mixing until the crumbs are evenly moistened and hold together when pinched. Adjust the texture with more butter or crumbs if needed.

4. Press the crumb mixture firmly into the bottom of a springform pan, spreading a thin layer slightly up the sides.

5. Bake for 6 minutes, then cool the crust in the refrigerator until completely cooled before adding the filling.

2. Prepare the Filling:

1. In a large bowl, beat the whipping cream and sugar with an electric mixer until stiff peaks form. Be careful not to overwhip. Reserve the whipped cream (chantilly) in the fridge.

2. Slice the bananas into round slices, about 1/4 inch thick.

3. Assemble the Dessert:

1. Spread a generous layer of dulce de leche over the cooled graham cracker crust.

2. Arrange the banana slices in an even layer over the dulce de leche.

3. Cover the bananas with the whipped cream, smoothing it evenly with a spatula.

4. Add the Finishing Touches:

1. Using a fine sieve, dust the top of the whipped cream with cocoa powder.

2. Sprinkle with ground cinnamon for a warm, aromatic finish.

5. Chill and Serve:

1. Cover the dessert and chill in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.

2. Slice and serve cold.

Tips for Success:

• Perfect Whipped Cream: Ensure your cream and mixing bowl are very cold for the best results.

• Ripe Bananas: Use bananas that are ripe but firm to avoid mushiness in the dessert.

Ingredients:

• 1 cup milk (dairy or plant-based, like almond or oat milk)

• 1/4 cup heavy cream (optional, for creaminess)

• 3 tablespoons  gluten free cocoa powder

• 2 tablespoons sugar (adjust to taste)

• 1/2 cup gluten free brewed coffee or 1 shot of espresso

• 1/4 teaspoon vanilla extract

• Whipped cream, chocolate shavings, or cinnamon (optional for garnish)

Instructions:

1. Prepare the Hot Chocolate Base:
   In a small saucepan, combine the milk, heavy cream (if using), cocoa powder, and sugar. Whisk well to dissolve the cocoa and sugar.

2. Heat the Mixture:
   Place the saucepan over medium heat, stirring constantly, until the mixture is hot but not boiling.

3. Add the Coffee:
   Once the hot chocolate base is ready, stir in the brewed coffee or espresso. Mix until fully combined.

4. Enhance the Flavor:
   Stir in the vanilla extract for a subtle, aromatic touch.

5. Serve and Garnish:
   Pour the hot chocolate and coffee mixture into a mug. Top with whipped cream, chocolate shavings, or a sprinkle of cinnamon for a festive touch.

Tips:

• For extra indulgence, add a tablespoon of Nutella or a pinch of sea salt to the hot chocolate base.

• Adjust the coffee-to-chocolate ratio based on your preference for a stronger or milder coffee flavor.

• Make it dairy-free by using plant-based milk and coconut cream for topping.

Enjoy your cozy and energizing hot chocolate coffee! 

Ingredients:

• 500 g granulated tapioca

• 2 cups sugar

• 1 liter hot milk

• 200 g grated coconut

• 1 can coconut milk (200 ml)

• 1 can condensed milk

Preparation Method:

1. Combine Tapioca and Sugar:
   In a large mixing bowl, combine the granulated tapioca and sugar.

2. Hydrate the Tapioca:
   Gradually add the hot milk to the tapioca mixture, stirring continuously to allow the tapioca to hydrate. As the mixture thickens, continue adding the remaining hot milk little by little, stirring each time until it reaches a creamy consistency. Cover and let it rest, repeating the process as needed until all the hot milk is absorbed and the tapioca is fully hydrated.

3. Add Coconut Mixture:
   Once the tapioca is creamy and fully hydrated, stir in the grated coconut and coconut milk until well incorporated.

4. Prepare the Mold:
   Grease a mold or a serving dish with a layer of condensed milk. Pour in the hydrated tapioca mixture, spreading it evenly. Drizzle the remaining condensed milk over the top for a glossy, sweet finish.

5. Rest and Chill:
   Cover the mold and let it rest at room temperature for 1 to 2 hours. Then transfer it to the refrigerator and chill for at least 2 hours.

6. Unmold and Serve:
   Carefully remove the cake from the mold by flipping it onto a serving plate. Slice and serve chilled.

Tips for Serving:

• Garnish with additional grated coconut or a sprinkle of toasted coconut for extra flavor and texture.

• Serve with fresh fruit  berries, for a Christmas color twist.

This cake is perfect for any occasion, offering a creamy, refreshing treat that's naturally gluten-free!