Lately I’ve been creating recipes to make snacks that keep well at room temperature, are nutritious, tasty, and easy to transport. These savory muffins made with chickpea flour (garbanzo bean flour) certainly fit the bill. Chickpea flour is very high in protein (22%) and fiber (10%). To flavor the muffins I use parmigiano reggiano, dried oregano, … Continue reading
For months now I’ve been making muffins for breakfast with oat bran, quark (or cottage cheese or skyr), eggs, and stevia as the base. I bake them every weekend to eat for breakfast during the week. These muffins are nutritious because they are high in protein and high in fiber, low in fat, and contain … Continue reading
I’ve been baking oat bran quark muffins for breakfast regularly, either with blueberries, or poppy seeds and almonds, as a high fiber, high protein, low fat, low sugar start of my day. (They happen to be gluten free too, but that is only relevant if you are allergic to gluten.) There is no butter, flour, … Continue reading
I’ve been experimenting with different flavors for the high protein, high fiber, low sugar, and low fat muffins I’m baking for breakfast. My favorite so far is almond poppy seed. This flavor seems to work particularly well with the quark, oat bran, and stevia base. And so I am sharing it with you below. Poppy … Continue reading
This is the latest result in my quest for a nutritious breakfast that is high in protein, fiber, and complex carbs, and low in sugar and fat. More importantly, it is also very tasty. Even though oat bran may not sound very tasty, these muffins are delicious with a moist crumb and they stay moist … Continue reading
I thought it would be nice to make acetani with pistachios instead of almonds, and the result was amazing. Unlike acetani, the flavor of the orange zest blends in to support the pistachios, rather than being the star. These delicious pistachio-orange cookies have great depth of flavor. They aren’t crispy but nicely chewy. They are made … Continue reading
I’ve adapted this parsnip and walnut cake from a recipe I liked on Simona’s blog Grembiule da Cucina. The combination of parnip and walnut works very well, and to brighten up the woody flavors I added some ground aniseed. To make the cake even more flavorful as well as gluten-free, I replaced the crumbled biscuits in … Continue reading
I’ve joined nearby gym Lijfkracht exactly one year ago, and the reason that I’ve managed to keep going there several time a week for the past year is in large part thanks to the helpful, skillful and friendly staff there. And so I thought it would be nice to thank them with some baked goods. … Continue reading
Thanks to Nutella we all know that chocolate and hazelnuts go really well together. This flourless chocolate hazelnut cake is not only as delicious as it looks, it is also a lot easier to make than it looks. When I saw Silva’s recipe for Torta Giandiua, a flourless chocolate hazelnut cake, I thought that it … Continue reading
My friend Antonella took a sabbatical to be trained as a professional pastry chef in Italy. Upon her return, she baked acetani for us, wonderful almond-orange cookies that are crispy on the outside, soft on the inside, and have lovely aromas of almond and orange. Naturally I asked her for the recipe, and it was surprisingly … Continue reading
Research has shown that eating nuts on a regular basis is healthy. The best reason for baking these cookies however is that they are delicious! They are gluten free and dairy free, if that matters to you. Walnuts and hazelnuts are first toasted to boost their flavor, then they are ground with sugar, mixed with … Continue reading
One of my co-workers, a nice lady called Heleen, mentioned that she had a great recipe for carrot cake. That got my attention as I was looking for a dessert recipe with vegetables. She lent me a book from Slow Food Editore full of recipes from Italian trattorie (simple restaurants that serve traditional food). I liked … Continue reading
If you like chocolate, you will love these chocolate bombs. They use the same batter as the flourless chocolate cake I posted ages ago, but they bake more quickly and there is no need to glaze them. The secret ingredient is instant espresso powder: a little will boost the chocolate flavor without making the muffins … Continue reading
This looks like a perfectly normal plate of Tagliatelle alla Bolognese. But in fact it is not, because these homemade tagliatelle have been made without gluten. A friend who suffers from celiac disease was coming over for dinner, and I decided not to take the easy way out (by simply eliminating baked goods and homemade pasta by … Continue reading
When I saw the Blood Orange Polenta Cake on Please Pass The Recipe, I made a note on my Coming Soon page to remind myself to make it. It was a logical choice as dessert for the gluten free dinner I cooked for a friend. Blood oranges are not in season a the moment, but … Continue reading
For the first time ever I’m going to cook dinner for someone who is gluten intolerant. (Luckily her version of the intolerance allows me to use my regular kitchen equipment as long as it has been cleaned.) I’m not going to take the easy way out of not serving anything that is usually prepared with gluten, … Continue reading
You may think I’m obsessed with the combination of almond and amarena cherries. Recently I posted about this meringue cake and these cookies. So why yet another post that features this combination? Well, I really liked the texture of the cookies, but I also wanted to make an Italian specialty which is bocconcini all’amarena. “Bocconcini” means … Continue reading
I’ve been baking these cookies frequently for years now, and we still haven’t grown tired of them yet because they are so delicious! Years ago I made the first batch because I had some leftover egg whites with almonds only, and I have to give the credit to Kees for suggesting to add ground coconut … Continue reading
The final cake of my baking spree was this chocolate ‘bomb’. It is quite easy to make but got rave reviews. ‘Flourless’ means that the only ingredients are chocolate, butter, sugar and eggs. So indulge in small quantities 🙂 Ingredients For a 24 cm (9″) pan (the cake is really a ‘bomb’ so this will … Continue reading
