Salad Balsamic Dressing

• 1 tablespoon of orange juice
• 2 teaspoons of honey
• 2 tablespoons of balsamic vinegar
• 1 teaspoon of Dijon mustard
• 3 tablespoons of olive oil
• salt, pepper and curcuma (to taste)

Blueberries Muffins

• 1 cup of almond flour
• 1 cup of organic brown rice flour
• 2 eggs
• 1/3 cup of coconut oil
  
• 1/4 à 1/3 cup of honey
  
• pinch of salt
  
• 1/2 teaspoon of baking soda
• 1 teaspoon of guar gum
  
• 1 cup of applesauce
• 1/2 cup - 1 cup of fruits or nuts (blueberries, rasberries, pieces of dark chocolate, ...)

Mix all the ingredient and cook for about 20-25 minutes at 350° F.
Makes 12 little muffins.

The Famous Gluten Free Bread!

• 3 1/4 cups of organic brown rice flour
• 2 1/4 teaspoons of active dry yeast
• 1 1/2 teaspoon of sea salt
• 3 teaspoons of organic cane sugar
• 2 1/2 teaspoons of guar gum
• 3 tablespoons of olive oil
• 3 eggs
• 1 2/3 cup of almond milk

Mix all the dry ingredients. Add the other ingredients and mix well. Cook in a bread machine and choose the "Whole Wheat Bread" setting.

You can't knead the dough. The texture is more like muffins or a cake mixture.

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Variation: Flax Seeds and Almond Flour Bread

• 2 cups of organic brown rice flour
• 1 cups of almond flour
• 1/2 cup of freshly ground flax seeds
  
• 2 1/4 teaspoons of active dry yeast
• 1 1/2 teaspoon of sea salt
• 3 teaspoons of organic cane sugar
• 2 1/2 teaspoons of guar gum
• 3 tablespoons of olive oil
• 3 eggs
• 1 2/3 to 2 cups of almond milk (the quantity depends on the humidity content of the almond flour)
  

Proceed the same way as the previous recipe.

Almond Milk

• 1 cup of raw almonds
• 4 cups of fresh (filtered) water
• water (for soaking)
• Agave nectar or maple sirup (to taste)

Soak the almonds in water for 12 to 24 hours (to ease digestion). Rince thoroughly.

Grind the almonds in the blender with 2 cups of cold water during 3 minutes at high speed. Sieve the preparation through cheese cloth (4 layers) or a nut milk bag*. Collect the almond milk and add it to the other 2 cups of cold water and the nectar (or maple syrup). Collect the pulp and keep it for other recipes (can replace the almond flour - by reducing the quantity of liquid in the recipe because the pulp is wet). The pulp can be kept in the refrigerator or in the freezer. The almond milk keeps in the refrigerator for approximately 7 days.


*Where to buy a nut milk bag:
http://www.purejoyplanet.com/store/

Video showing how to make almond milk:
http://yogamint.com/_webapp_2598125/Milk_Those_Almonds