I cannot believe that these brownies are gluten-free, grain-free, dairy-free, soy-free, refined sugar-free and flour-free! If it’s a squidgy brownie you’re looking for, I’m sorry, this isn’t the recipe you’re looking for. But if you’re looking for a moist- and cakey-type brownie, this is it. Ok, being realistic, it’s more like a dense and moist chocolate cake, but it’s soooooo good.
It’s made mainly with coconut butter, eggs, honey and unsweetened cocoa powder. I ate piece after piece… barely stopping for air, Continue reading
When these beauties are eaten at just the right temperate, they taste like buttercream candies. On biting into one, you will be greeted with a wonderful cracking sensation from breaking the homemade dark chocolate exterior with your teeth. Inside you will find a sweet and dreamy banana-ry filling.
The trick is to freeze any super-ripe bananas, in slices, individually, as soon as they are ready. That way, you will always have a good supply of frozen bananas to make these simple, yet delectable treats. The pay-off for making these treats is ridiculous. They are so simple to make, but they will leave you with a flavor, texture and taste sensation that will be hard to forget.
Make. Some. Today. Continue reading
There’s nothing easier than grabbing a bunch of ingredients that are packed full of flavor, tossing them together to make a simple, yet delicious any day dinner. From start to finish, it should take 15-20 minutes, if you’re really organized. That’s not bad going, is it? The trick is to get the pasta going before starting to prep anything else. Once the pasta is partially cooked, the broccoli is added to the pan, together with the peas, so everything essentially cooks in the same pan (= less washing up).
I made this dish gluten-free by using brown-rice pasta. In fact, this variety of brown rice pasta has vegetable in it, so I can say I had another portion of veg… just kidding! The smoky and salty flavor from the smoked salmon Continue reading
Back in the day when I used to eat gluten and dairy, I used to eat a mixture of all sorts of breakfast foods, such as toast, pancakes, porridge/oatmeal, waffles, French toast, cereal, Greek yoghurt etc etc. When I went gluten- and dairy-free, I did go through a patch of eating gluten-free cereal with almond milk, but the sugar didn’t agree with me and making almond milk (organic, with no gums) was starting to get expensive, especially just for that purpose.
Eating breakfast is now a bit of a challenge. It’s either scrambled eggs or fruit and/or nuts. For my weekends, this crumble is my breakfast. It has at least two portions of fruit, together with my dose of selenium from the brazil nuts. It’s simple to make and packed full of yumminess. I love it so much because it’s similar to eating dessert for breakfast! Continue reading
I love coconut curry. I love kabocha squash. I love boiled eggs. I love rice noodles. So why on earth did I not mix them together to make a dish that I would love earlier? Who knows. It’s Easy. Simple. Delicious.
I used a Panang curry paste to make this soup, but you can use any curry paste of your choosing. I think yellow, red or even green Thai curry pastes would work well with this. Continue reading
This Paleo cake is a real treat. It’s light, fruity and satiates sweet cravings any time of the day. I think this recipe is highly adaptable with most fruits, and next time I might try adding cinnamon and apple to make an apple upside down cake. I bet pineapple would be great too!
I used fresh peaches in this recipe, and peeled them using this method, alternatively, you can use tinned peaches (in fruit juice). The cake was served in thick slices with freshly whipped coconut cream (or ice cream for dairy and sugar eaters). Continue reading
These wraps are simple, fresh, light, healthy and extremely delicious. I made them for my birthday lunch. I was not disappointed! Since then, I’ve made them numerous times for dinner. I devour them. The nori sheets make a great alternative to flour tortilla wraps, minus the gluten and carbs.
I make my own hummus for these wraps, and why not? I think I’ve only purchased store-bought hummus once and that was when I was on a road trip and wanted something to eat with my vegetables. It wasn’t great. Homemade is best! My favorite hummus is not the traditional chickpea (garbanzo beans) with tahini variety, but a black bean hummus without the tahini (great for people with a sesame seed allergy/sensitivity). Continue reading
I’ve been thinking about a Victoria sandwich for so long, it’s ridiculous. The problem is that I had to devise one that was gluten-, dairy- and refined sugar-free. Thankfully, this cake comes to the rescue. Although it’s nothing like the light and buttery Victoria sandwich, it’s still awesome, and I enjoyed it for my birthday.
Two super-moist vanilla sponge cakes are sandwiched together with fruit-sweetened strawberry jam and coconut whipped cream. Sliced fresh strawberries were then used to adorn the cake in all its glory. If you’d like you could also use a glaze to make it look even fancier.
This cake is also soy-free, weird-flours-I-can’t-pronounce-free, gum-free Continue reading
Dairy-free? Gluten-free? Grain-free? Soy-free? Refined sugar-free? Weird flour-free? Gum-free? Almond-free?
Yes to all of the above.
What this cake isn’t free from is flavor and texture. It is wonderfully moist, chocolaty and incredibly moreish. It was one of my birthday cakes this year. Yeah, I know, it’s 3 months ago, but still. It was A who thoughtfully made this cake for me. It was his first attempt in cooking a “free-from” cake. Continue reading
This cake is also known as a chocolate roulade or Swiss roll. Whatever we decide to call it, it’s bloody good! What makes it even better is that it’s gluten-free, dairy-free, refined sugar-free and gum-free!
I hadn’t eaten cake for months, and this was incredibly delicious. I couldn’t stop at one piece… I had 1/8 th, then I had another 1/8 th, then another 1/8 th, and when A wasn’t looking, I had another 1/8 th. Ermm… yes, this was in one day! I’ve made and enjoyed this cake about 4-5 times since then. Continue reading
Sometimes there are foods we continue to eat, but have no clue why. I mean, it’s not as if they are incredibly yummy or something… these muffins are one of those foods. I find it to be similar to an obsession of wanting to eat it because you don’t want to waste the ingredients, rather than because they are really good. These muffins are really nothing special, and it sickened me to realize I had eaten so many. Continue reading
A grain-free banana bread that is moist, dense and banana-ry? Yep, you read it right! It’s gluten-free, grain-free, refined sugar-free, gum-free and dairy-free. It’s lighter than traditional banana bread, with a texture similar to that of French bread. Yummy!
So, how is this possible? Continue reading