Ermes Giummarresi

What kind of content does Ermes Giummarresi make?

Ermes Giummarresi crafts delicious and accessible recipes, with a strong focus on gluten-free and vegan baking. Their Instagram showcases a diverse range of tutorials, from protein banana bread and vegan snickers bars to gluten-free pizza and sweet potato gnocchi. Brands will appreciate Ermes's ability to present wholesome, plant-based meals and baked goods with clear, engaging instruction.

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Protein Banana Bread 🍞 :
*3 Bananas 🍌
*40g Caster sugar
*60g Light brown sugar
*50g Vanilla protein powder @optimumnutrition_uk
*200g Plain GF flour
*130g Ground almonds
*1 tsp Cinnamon powder
*5g baking powder
*80g Honey
*45g Sunflower oil
*180g Milk
*1 egg
*110g GF Jumbo Oats

Start with preheating your oven to 170C.
Mash your bananas. ( personally I find it easy to do this with a mixer, with the paddle attachment)
Meanwhile in a jug weigh all your wet ingredients (Honey, Sunflower oil, Milk and the egg).
Start adding all the dry ingredients to your mixing bowl with mashed banana (sugars, flour, baking powder, ground almonds, cinnamon powder).
Start adding in all the wet ingredients to your mix and whisk slowly.
Finally add your jumbo oats, and bake in the oven at 170C for about 50 minutes, cook until you can stick a skewer inside and it comes out dry.
Take it out the oven let it cool down before slicing and Enjoy! ☺️💙
(Don’t mind me adding icing sugar to mine is an extra touch I love 😅)
#protein #goodmorning #buongiorno #fitness #gym #bodybuilding #workout #healthylifestyle #homemade #food #fit #motivation #fitnessmotivation #foodie #fitfam #gymlife #preworkout #wheyprotein #breakfast #lifestyle #training #glutenfree

Very easy Gf Seaside Doughnuts 🍩 :

*500g self raising gluten free flour
*5g gluten free baking powder
*pinch of salt
*5g xanthum gum
*85g caster sugar
*75g unsalated butter
*1 whole free range egg
*200 ml whole milk
*10g dry yeast

Combine all dry ingredients in a mixing bowl, add your egg and start mixing then slowly add your milk until the mix starts to look like a dough.
Switch to a kneading attachment and start incorporating your butter a bit at the time.
Move the dough in a bowl, cover it with clingfilm and let it rest for at least 2 hours at room temperature or overnight in the fridge.
When you are ready roll the dough use some oil or flour on your surface.
Cut your dough using a doughnut or pasta cutter place your doughnut on a tray and let them proove until they have doubled in size (takes roughly 2 hours). Heat your sunflower oil at 180C fry for about 45 seconds on each side until they are golden brown, roll them in sugar and Enjoy!!
If you would like to eat them the day after make sure you warm them up in a microwave or in the oven to regenerate them, as they don’t have any gluten and preservatives they will become quiet dry 💙 #glutenfree #senzaglutine #coeliac #doughnuts #glutenfreedoughnuts #dessert #food #eeeeats #foodie #recipe #glutenfreerecipes

Protein homemade snickers bars ❤️
Protein base layer:
150g almond flour
60g vegan vanilla protein powder
40g maple syrup
50 unsweetened milk (I used Coconut)

DATE CARAMEL LAYER
100g raw peanuts
250g dates (soaked in hot water for at least 5 minutes to soften, then drained)
3 tbsp peanut butter

CHOCOLATE COATING
300g cups dark chocolate chips
4 tablespoons coconut oil or sunflower oil
Instructions

Line a brownie tray with parchment paper.
In a mixing bowl add the almond flour, maple syrup, protein powder and the milk, mix together mix until a crumbly and sticky texture is achieved.
Transfer the mixture to the baking dish and press evenly to create the base layer, then place in the freezer for 30 minutes or until solid.
While the base is chilling, you can start preparing the caramel layer.
In a food processor, blend together the soaked and drained dates with the peanut butter until smooth.
Once the base layer is solid, remove from the freezer and evenly spread the date caramel over the base layer and sprinkle the peanuts.
Place the pan back into the freezer to chill for 2 hours.
When you are ready to glaze melt the chocolate together with the coconut oil (in a microwave will be fine)
Remove the pan from the freezer and portion it in bars or bites.
Next, line a baking sheet with parchment paper and use a forks to carefully take one bar at time and dip.
Once covered in chocolate place on the parchment paper, you can finish the bars with some maldon sea salt and some chopped toasted peanuts.
Place the baking sheet in the fridge or freezer to set for 12-15 minutes until the chocoalte coating is completely hardened.
Enjoy!
#glutenfree #vegan #protein #proteinsnack

Sweet potato gnocchi 🍠 :
500g Sweet potato
300g GF plain flour
Pinch of salt

Start peeling your sweet potato, chop them and wash them.
Once your water is boiling add a pinch of salt and boil your sweet potato for about 15 mins or until they are ready to be mashed.
Once they are cooked drain them, turn them into a mash and let the mixture cool down for about 15 mins.
Add your flour and mix until it becomes a nice and smooth dough.
Let it all rest for 30 mins in the fridge than shape it.
Boiled them in boiling water until they are floating, if you like them with a nice crispy texture, this is completely optional melt some vegan butter on a pan than add your gnocchi once they are cooked!

For the cauliflower sauce :
1 cauliflower
1 tbsp lemon oil
1 garlic glove
130mlbalmond milk
1 tbsp yeast flakes
Salt to taste

Cut into small pieces 1 cauliflower and cook it in boiling water for 10 mins.
Meanwhile chop the garlic and fry it on a nonstick pan with some lemon oil than add your cauliflower# once it has been boiled and cook for another 5 mins together so that it absorbs the lemon and garlic flavour, blitz with a pinch of salt, almond milk & yeast flakes and your sauce will be done ✅
#glutenfree #coeliacblogger #coeliacfriendly #vegan #veganuk

Who is Ermes Giummarresi’s audience?

Ermes Giummarresi's audience is likely comprised of home bakers, particularly those seeking gluten-free and vegan options, and individuals interested in learning new recipes and techniques. Their high Instagram engagement rate (6.12% ER) significantly surpasses typical platform benchmarks (Instagram ~1.5% ER), indicating a highly invested and responsive community. This suggests strong intent signals for recipe discovery and tutorial consumption, promising high-quality engagement and potential for product adoption or brand partnerships within the niche.

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