I adapted this recipe from Linda's Low Carb website. It is the quickest, easiest and most successful gluten-free keto/low-carb bread recipe I've come across. Here are the measurements I used for my version: Ingredients Approx 1 tbsp of melted butter 1 egg 3 heaped tbsp of linseed flour 2 heaped tbsp of almond flour 1 tsp of baking powder salt to taste (if using unsalted butter) Mix the egg with the melted butter in a small glass pot that fits well inside the microwave. Add the remaining ingredients and mix with a fork until uniform. Once it's all mixed, clean… Read More

This recipe came out of the need to give my toddler something to munch on whilst on holiday (especially during long flights and long queues at airports). It turned out surprisingly easy for a gluten free buiscuit. Although this is the basic recipe, I have to admit it comes out different every time I make it (because I can’t resist adding different things to it). So far, I have not had a single disaster batch that turned out innedible. In fact, it is really nice to have something different to look forward to every time I bake it. I tend… Read More

This one made me so excited about kale that I ended up getting through 1 Kg of the stuff in the space of a week! Yes... It IS true and you can see why... This is a completely healthy snack that tastes so good it will lead you to addiction! And what an addiction: dark greens that you want to eat every day! Kale is a wonderful healthy leaf but I confess I've struggled to find great ways to consume it in bulk. I sometimes steam it with other veggies, but since I discovered this recipe, I found out what… Read More

For those who cannot rely on nut flours for a gluten-free cake, here is a recipe of a tasty banana cake which is dairy-free, gluten-free and nut-free.   Ingredients 270g mixed pumpkin and sunflower seeds flour (use a coffee grinder to make your own flour) 150g rice or buckwheat flour (or a mixture, to which you can also add milled flaxseeds for lightness) 4 eggs 2 very ripe bananas 1 heaped tsp baking powder or bicarbonate soda 1 tbsp powdered cinnamon 1 handful of raisins or sultanas Coconut oil or butter to grease   Pre-heat the oven at 180C. Grease… Read More

This is a nice gluten and dairy-free treat that is likely to go down well with little ones as well as grown-ups. I love using sweet potato in sweet dishes because I know of a really nice sweet potato pudding in Brazil. So trust me it is not that uncommon and you will see why. Ingredients 2 big sweet potatoes 150g almond flour 65g rice flour (or buckwheat flour) 200g chopped dates 150g raisins 4 tbsp raw chocolate powder 50g pumpkin seeds Pinch of salt   Pierce the sweet potatoes and roast them until soft (skin should easily peel off… Read More

This is a great tomato-based sauce to use in general cooking but also to spread on pizza before covering it with your favourite toppings. You not only gain in taste but also add valuable nutrition to your dish by incorporating a range of tasty vegetables in this sauce. Another use for it is serving it straight as a Mediterranean-style soup (in that case, adjust consistency by adding water or stock to your preference). Here's the recipe: Ingredients 2 big onions 1 or 2 peppers (red and green or both red) 2 cloves of garlic 1 carrot 1 stick of celery… Read More

If you are one of those people who don't like vegetables, as a Nutritional Therapist, I'm afraid I haven't got very good news for you. Having said that, maybe this particular post will be just the thing you needed to find out in order to reconcile with the goodness from vegetables. In the winter, we tend to be more inclined to eat hot dishes for obvious reasons. One of the main concerns then is how to get through the same amount of juicy fresh vegetables that might easily be devoured in salads on hot summer days. Winter is a great… Read More

Have you ever tried roasting your own hazelnuts at home? I'd say it's certainly worth the bother - especially when you have them straight out of the oven, still soft and warm. The house fills up with a wonderful nutty smell which you can only appreciate once you've tried it.... And it can be cheap too! There are lots of hazelnut trees near where I live for example. I only realized it after I saw a few ladies collecting them under the tree a couple of summers ago. There's little opportunity for foraging in our Modern lives. Make sure you take… Read More

This year, I made my husband a rich fruit cake(his favourite!) for his birthday and it turned out REALLY nice and tasty. Despite the long(ish) list of ingredients, there's nothing elaborate about it. Try a slice with a cup of Red Bush/Roibosh tea (mixed with a chamomile tea bag in the same cup). There's absolutely no compromise in taste here! This is a real treat if you like fruit cake with tea and also an excellent choice for a rich Christmas cake! (not that I want to start talking about Christmas in September... but it might come handy - so I'll… Read More

This raisin and chocolate cookie recipe is gluten-free and in fact grain-free containing healthy fatty acids, plenty of protein, no hydrogenated fat and no added sugar. It is as crumbly and tasty as you should expect a treat to be but with a much better nutritional balance. Besides, three of these cookies are likely to fill you up and leave you satisfied until your next meal. Unlike low-fat and refined carb snacks, these provide a good balance of protein, complex carbs and healthy fats that add up to a low glycaemic load. In other words: they release energy slowly over… Read More

I am very fond of fruit crumble because this is the type of recipe that you can make entirely from natural wholesome ingredients and without any added sugar. This particular crumble recipe is very tasty with the advantage of using two common fruit which complement each other. This is a gluten-free recipe nice enough to serve to guests or to treat your little ones in a healthy way. Ingredients for the crumble 60g pumpkin seeds 60g walnuts or pecans 60g almonds 60g pitted dates Put all the ingredients in a food processor and process until crumbly. Alternatively, grind each of… Read More

Can you believe this is real? A CAKE recipe that does not require flour, milk, butter or sugar!? Well, I didn’t quite believe it myself until it came out of the oven looking like it actually raised (for my surprise). And then when I cut the first slice and it actually did hold itself in one piece... that was it: I was elated with my creation. After all, it’s not just anywhere you’ll come across anything like a cake without incurring in the use of the worst of the unhealthy ingredients: sugar and flour! By the way: it tastes delicious!… Read More

I’ve had a few attempts at this one and my favourite version is here now. If you fancy something on top, check my "Spreads" recipe. I like to make these savoury biscuits for my 2 ½ year old as they are handy to take with us when we’re out and about. I’m not a huge fan of snacks and I’d rather let my son build up a nice appetite for a proper meal. However, with growing children there are moments when they are truly hungry and simply can’t wait. The important thing is to distinguish between boredom and hunger... I know… Read More

Before I say anything, let me put this straight: these “spreads” have absolutely nothing to do with what you find in the supermarket under the same name. A very important point to make here is: any vegetable oil should drip, not spread. If you use ANY vegetable oil that has been turned into a spreadable cream, you are consuming a heavily processed food. Natural vegetable oils drip and only saturated fats harden at room temperature or in the fridge. That’s the nature of these fats and for that reason I say: if you ask me which product is healthier, spread… Read More