Yes! Yes! YES! It is possible to make a probiotic cheesecake. Not only that… it’s possible to take this basic, no-cook cheesecake recipe and turn it into a delicious sugar-free, gluten free and whatever flavour your heart desires cheesecake!
Soda bread is a staple in Ireland, where bread only usually comes in two forms: a soft white “batch” bread and a hearty grainy soda bread. Personally, I love a fresh slice of traditional Irish soda bread. It is delicious fresh beside a bowl of soup, toasted with butter or sliced with cheese.
Gluten free bread always feels a bit… well… gluten free. However, gluten free soda bread is a perfect loaf of bread! It is so quick and easy to make that I often bake a loaf to serve with soup for dinner.
Koji is a mold that is at the heart of many different Japanese ferments. It is used to make miso, sake, amazake, rice vinegar, soy sauce and mirin. Koji is grown on rice or barley, which are then used as the starter culture for further fermentation.
Probiotic fettuccine alfredo is a super simple and easy pasta dinner that can be made up in less than 15 minutes! It is a rich, deliciously creamy and comforting meal that will make you feel like you are in Italy.