Tag: gluten-free

Chia and sesame seed GF crackers
04Jun

Sesame and chia seed crackers

Currently I have the biggest jar of coconut flour in my cupboard. I bought it after getting hooked into a book about quitting sugar. That went well for a couple of months, long enough for me to come to the conclusion that I would never quit sugar. I mean, have you seen my feed? So the huge bag of coconut flour is a a reminant of that period. Coconut flour scares me as I have never used it outside of specific recipe regulations. But with the purpose to make good use of it I decided to go rogue. Well crackers aren’t that rogue. No raising agent, pulsing everything in a food processor. And the right dip makes all the difference. Hard to go wrong. As a snacker, crackers are such an important part of my day. If I could have 10 well rounded snacks throughout the day rather than 3 round meals I would. I live for snacks. And because I live for snacks I am always trying to evolve them into something different. Because here’s the thing: I will get absolutely obsessed with apple slices and peanut butter and then never want to see it ever again. A broad
3 mins read
1380 Views
29Jun

Paleo coconut macaroons

There’s a lot of changes in my life. We are leaving the city for the countryside, hoping for better quality of life. Moving houses is like a full time job and it leaves you with very little time. This has had a huge impact on our diet and we have been searching for recipes that include all the ingredients we have leftover on our fridge and cupboards. I was tempted by the abundance of asparagus in the market, made some hollandaise to accompany it and this left me with 3 egg whites in the fridge. Then whilst packing I came across a packet of dessicated coconut.  Obviously I thought macaroons. They are so quick and easy to make, plus they are a great quick fix for sweet cravings. Also a great way to use up egg whites Oh, and did I mention it’s paleo?!?! No refined sugar in these babies! Paleo coconut macaroons 3 egg whites, room temperature 70g coconut sugar 1 tbsp lemon juice Zest of 1/2 lemon 175g dessicated  1. Preheat the oven to 150C. Prepare a baking tray limed with greaseproof paper. 2. Beat the whites to stiff peaks. It’s important to use a bowl that’s throughly
2 mins read
583 Views
25Jan

Maize thumbprint biscuits [GF]

You may say that these biscuits look Christmassy but they are actually a childhood favourite of mine. I did come across the original recipe whilst on Christmas break at my parents house and I was so happy I did.  In Brazil they are often sold as little balls that melt in your mouth, I remember like it was yesterday eating them at my grandma’s house.  The original recipe belongs to my aunt, but I modified it as it asked for margarine and I never, ever buy margarine. So I tested it 3 times and settled on this recipe. Easy, quick, inexpensive and gluten free. It’s best served with a cup of milky coffee. Maize thumbprint biscuits (makes 36 biscuits) 150g coconut oil 1 egg 200g condensed milk 350g cornflour Seedless raspberry jam Icing sugar to dust 1. Preheat the oven to 170C (fan). With an electric whisk beat together the coconut oil, egg and condensed milk until all ingredients are well incorporated. 2. Slowly add the cornflour, folding with a spoon between additions. 3. Make little balls with the dough and place them on a baking sheet lined with greaseproof paper. At this point do your thumb print right in
2 mins read
608 Views
17Aug

Cassava cake {sugar free, dairy free, gluten free}

  I can’t really explain why I have felt so nostalgic of happy childhood days these past few weeks. I have been re-living those moments through food. So this is what this recipe is about. I am sure this recipe has also featured in Mariana’s childhood as it it is typical from where we come from. Cassava has already featured on quite a few of our recipes (pão de queijo, chips, tapioca ice lollies…) and I never tire to use it in recipes, I love the flavour and most importantly, it is an essential ingredient of the Paleo diet! Recipes made with cassava always have an interesting sticky consistency. So when you make this cake don’t expect for it to be airy and soft, it will be dense. Think brownie consistency. The recipe I am sharing is something I developed based on two family recipes, and it does not contain sugar, dairy or gluten. Cassava cake 4 eggs 200ml coconut milk 500g cassava Pinch of salt 150ml maple syrup or honey 2 tbsp of ghee or coconut oil, melted Fennel seeds Method: 1.Preheat the oven to 180C. Cut off the ends of the cassava, peel and grate it. Using a
2 mins read
956 Views
13Feb

Dark chocolate cookies {GF and DF}

I feel I should apologise for being a bit absent lately. Although we’ve been posting our recipes I don’t feel I have been looking after our blog as much as I did a couple months ago, and haven’t been as active reading the food blogs I enjoy reading so much. I blame my wedding, it has taken over my life. Not in a bridezilla way, I actually wish I had enough money to pay someone to just do the organising for me because it has become so stressful. Do a DYI wedding, they said. It will be fun, they said. They were wrong. Especially when you have to work two jobs on top of the planning. This blog is how I de-stress but it has been hard to have the time to test all the recipe ideas I have (and I have many). And this little project me and Karla have going was so much fun, it reminds me of how much I love food blogging. We made a deal we would send each other traditional ingredients from our adopted countries (England and Germany) to each other and try to figure out how to use them in recipes. This is the first post
4 mins read
615 Views
11Jun

Cheese bread and Chimichurri sauce

Today we continuing with our special posts for the World Cup. This recipe is a true Brazilian tradition, we call it pão de queijo which literally translates to cheese bread. It doesn’t matter where you come from we guarantee you’ll love this snack. Snacks are definitely an essential part of our culture as they are always popular for the mid afternoon munchies or just to accompany a cold beer at the end of the day. Pão de queijo is one of our essential snacks and it’s has a special place in Brazilian hearts, almost as much as football. And amazingly these cheese breads are gluten free! That’s right, they are made with cassava flour which is a root vegetable, it looks like a white potato with a thick brown skin. Although cassava that originates from South America it has been exported to Africa and Asia therefore you will find it in dishes from different cultures. It is this special flour that gives these little rolls its texture: crunchy on the outside and moist on the inside. The chimichurri dip however is not a Brazilian recipe but it complements the cheese bread so well. Many people also add butter or even berry jams to it but they
3 mins read
755 Views