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Gluten Free Quinoa Bread

Friday, September 26, 2025

Small but mighty, the so-called pseudo-grains quinoa and buckwheat are rich in protein, nutritious and full of energy. These tiny seeds can not only be cooked like rice, but also used to bake bread. This recipe for quinoa bread with rice, buckwheat and cornmeal promises not only a particularly inexpensive treat, but also naturally gluten-free. But the best thing is: when you bake your own bread, you know exactly what's in it. And if necessary, you can easily swap, omit or add one or two ingredients. And if it doesn't have to be gluten-free, you can try replacing some of flour mixture with wheat flour. This guarantees the perfect bread enjoyment – preferably fresh and still warm from the oven!

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Buckwheat Salad with Dutch Carrot and Cherry Tomato

Sunday, September 21, 2025

Cooked and refined with vegetables and herbs, buckwheat is transformed into a delicious salad that tastes fresh, aromatic, spicy and light – simply authentic Mediterranean. The buckwheat salad is also easy to prepare in advance. It tastes even better when left to marinate for a while. Add the herbs and cherry tomatoes just before serving. If desired, throw in some toasted nuts for extra crunch.
Buckwheat is considered a healthy alternative to wheat, although it has nothing in common with wheat – quite the contrary. It is a knotweed plant and belongs to the pseudo-cereals, which are rich in fibre and nutrients.

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Injera - Ethiopian Flatbread

Monday, September 01, 2025

Injera is an East African sourdough-risen flatbread with a unique, slightly spongy texture and it is a traditional part of any Ethiopian meal. The batter for injera is usually left to ferment over a number of days before it’s used to make the flatbread. Injera is typically made with teff, which has been a staple of Ethiopian cooking for centuries.
To make it more affordable, I have used half of buckwheat in place of teff flour. You can replace it with millet, barley or sorghum flour. There are two types of teff flour: brown/red teff flour and ivory/white teff flour. You can use either, or a mix of two. Brown teff has a more pronounced, earthy and nutty flavor, while ivory teff is slightly sweeter and milder. I used ivory teff flour for the recipe. Just keep in mind that both the texture and colour of the injera will vary greatly depending on what kind of teff you use and whether or not you’re combining it with other flours. Injera is traditionally cooked on only one side, so there’s no need to flip. Traditionally, injera is eaten with the right hand, without the use of cutlery, but if you insist on using fork and knife like my husband, that's fine too.

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Crustless Fig Frangipane Tart

Friday, September 06, 2024

This easy fig tart recipe is crustless. Whip up the almond frangipane, top with fresh figs, and pop into the oven for about 45 minutes. It is pure buttery decadence without refined sugar, naturally gluten-free and deliciously gooey.
Frangipane is a classic French paste for cakes, tarts, and pastries. It's made with butter, sugar or sugar alternatives, eggs, and ground almonds or other nuts. Traditional frangipane paste contains no flour, as it usually used as a filling for a pastry crust. Adding just a small amount of flour made this tart stable and it is able to stand on its own even without the crust.

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Gluten Free Aubergine Chocolate Slices

Thursday, August 22, 2024

The aubergine makes this chocolate slice wonderfully moist and, with their slightly tart flavour, goes perfectly with the dark chocolate. Once the chocolate cake has cooled, wrap it with a piece of aluminium foil and leave it to rest for another day as it tastes BEST next day. Dare to put these unusual ingredients together? It promises a new taste experience and the flavour is worth it. You will certainly be putting this healthier cake on your coffee table more often.

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Seedy Kamut Bread

Friday, February 09, 2024

This simple bread recipe uses a straight bread dough method. That means that you just combine all ingredients in the mixing bowl and mix. Though it's basic, the mix of flours (kamut, buckwheat and rye) and seeds (poppy, flax, pepita and sesame) gives the bread an interesting and multilayered taste, texture and aroma.
Kamut is nothing other than the ancient ancestor of our modern wheat, i.e. it belongs to the so-called heirloom grains, which was already used to bake daily bread about 6,000 years ago. Strictly speaking, kamut, aka khorasan wheat, is a cultivated form of durum wheat, which is derived from wild emmer. They resemble conventional wheat, but are about twice as large. Kamut is extremely nutritious, easy to digest, and tastes mild and slightly nutty.

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Cacao Nib Buckwheat Sables with Espresso Sugar

Friday, November 17, 2023

Sable cookies are named for the French word sablé, meaning "sandy." These slice-and-bake cookies are light, buttery and have a delicate, sandy texture. They bake up quickly and are the perfect dessert for any occasion. The coffee sanding sugar adds the extra crunch and flavour.
Cacao nibs, a healthier alternative to chocolate chips and renowned for their high levels of anti-oxidants, are made by crushing whole, organic cacao beans and their texture is comparable to chopped nuts or seeds with a subtle crunch. So, they do not melt when exposed to heat and they don't taste like chocolate.

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Gluten Free Sweet Potato and Mâche Muffins

Tuesday, October 24, 2023

These naturally gluten-free, refined-sugar-free muffins with sweet potato and mâche are super easy, healthy, hearty and delicious! They make for a great breakfast or snack you can feel great about eating. If you can't find mâche, then use spinach or arugula instead. To make this recipe dairy free, replace Greek yoghurt with coconut yoghurt. Keep in mind that the key to light and tender muffins is not to overmix the batter – just a few quick folds to get everything combined. Enjoy them while still warm, and store the rest in an airtight container at room temperature for up to 3-4 days.

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Gluten Free Fresh Fig and Walnut Cake

Friday, October 20, 2023

This naturally gluten-free, deliciously moist and flavourful cake is made with fresh figs, walnuts and buckwheat flour. The combination of earthy walnuts and sweet ripe figs bring out the best of each other. I have used erythritol sugar to sweetened the batter, but feel free to use caster sugar instead. Besides ground walnuts, you can also use hazelnuts or almonds. It's delicious at the end of a family feast or served for afternoon tea with a simple dust of icing powder or whipped cream, ice cream or Greek yoghurt.

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Buckwheat Salad with Chestnut Dressing

Thursday, January 12, 2023

Buckwheat are the seeds of a flowering plant related to rhubarb. Contrary to the name, they are not related to wheat. Buckwheat groats are naturally gluten-free and has a low GI. They have wonderfully earthy and nutty flavour, nutritious and incredibly satisfying. You want to slightly undercook them because buckwheat tends to become mushy when overcooked. Substitute the buckwheat with millet or couscous for the recipe if desired.

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Pepita Bundt Cake with Spelt and Buckwheat

Wednesday, December 22, 2021

A pepita, which gets its name from the Spanish word for "little seed of squash" is harvested from specific hulless pumpkin variety, known as Styrian pumpkin, which was developed in the province of Styria in Austria. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender. Both pumpkin seeds and pepitas are packed with a ton of nutrients. Pepitas are a good source of healthy fats and make for a tasty snack.
You can always substitute pepitas for pumpkin seeds, but it’s best to only substitute pumpkin seeds for recipes that call for pepitas as a garnish. So you wouldn’t want to use regular pumpkin seeds to make this cake or pepita pesto recipe, but when it comes to using them as a garnish for the soup Feel free to swap away.

4 Large eggs, at room-temperature
200 g Powdered sugar
125 ml Pumpkin seed oil
125 ml Sparkling water
A pinch of salt
230 g White spelt flour
60 g Buckwheat flour
8 g Baking powder
100 g Pepitas, toasted

Thoroughly grease a standard-size bundt cake pan with lard or butter. Then take a spoonful of flour and lightly dust the greased pan. Shake off any excess flour. Set aside. Preheat the oven to 180C/350F.
Beat egg yolks and powdered sugar in a mixing bowl until light and fluffy. Add in pumpkin seed oil, sparkling water and salt. Continue to whip until combined.
Whisk the spelt, buckwhweat, baking powder and pepitas together. Add the mixture into the egg yolk mixture. Fold to combine.
Beat the egg white until the glossy stiff peaks form. Add the egg whites to the batter and fold to combine. Spread the batter to the prepared pan and smooth the surface.
Bake in the middle of the hot oven for about 50-60 minutes until a skewer inserted into centre comes out clean.
Cool in the pan for 5 minutes and turn out on a wire rack to cool completely. Dust with powdered sugar if desired.