Banana bread is one of those things that I have this weird relationship with. I sometimes dream about banana bread all day, but when I make it, I realize that I’m actually not that much of a fan of it. However, if it’s there, I will eat it anyway.
Don’t get me wrong, this banana bread is pretty rad; it’s moist and packed full of banana-ry goodness. Not only is it gluten-, dairy- and refined sugar-free, it is also gum-free! Continue reading
Apple crumble used to be one of my favorite desserts. I could never decide if it was better with custard or vanilla ice cream. Funny how I don’t eat any of these foods made the “traditional” way anymore.
This dessert is very similar to the American “apple crisp”, but not quite… well, not the way I make it. I love the crumble topping and I am not ashamed to say that I am not stingy with it. Continue reading
Another flop-but-adding-it-for-completeness recipe… maybe I should add “flop” as a category, what do you think?
One morning I woke up craving for Devonshire cream scones. The problem is that scones are traditionally crammed with all the things I am allergic to/have sensitivities with – gluten, dairy, refined sugar. What to do? What to do? Continue reading
My. Oh. My.
This cheesecake-esque pie is probably the best dessert that I’ve had in a looooong time. It’s creamy, rich, dense, strawberry-ish and incredibly delicious! It’s easy to make and packed full of all the good stuff, including nuts, coconut oil, strawberries, honey and coconut. What’s better still is that it’s gluten-free, dairy-free, refined sugar-free and soy-free) and paleo-friendly!
I’ve been longing to make this recipe for a long time. Continue reading
This bread is unbelievable! It’s gluten-, dairy-, refined sugar-free and suitable for those on the paleo diet. The texture is similar to that of a dense/heavy sponge/pound cake, but it holds well enough to make sandwiches, if you’re that way inclined (i.e. me). You can make it into a sweeter “cake” by adding honey, or omit the honey and vanilla for a savory sandwich type bread.
This bread slices well, is moist and incredibly moreish. I enjoyed this bread with big dollops of fruit-sweetened peach jam. Continue reading
The idea of these treats sounds so perfect, but somehow, I must have executed them incorrectly. They were a serious flop. I love carrot cake, I love chocolate, but these were nothing but bland. The taste and texture just didn’t do anything for me. It missed a big spot that I wanted them to hit. They were a serious disappointment. Of course I still ate them, but that’s because I didn’t want to throw away good ingredients.
Bottom line: too much work for no pay off. Check out the original recipe and follow the directions as stated and hopefully you’ll make the delicious carrot cake ball I was hoping for. Continue reading
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