Dear friends, I am so happy to share this simple but delicious lectin-free recipe with you. Crepes were my childhood favorite treat. My mom made (and still makes) the best crepes, and I missed them so much. Crepes are my “madeleines”.
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I’ve been away from our Dallas home, traveling in Europe, for more than three weeks, and I’m still away while I’m writing this. One of the highlights of this trip were chestnuts. First freshly boiled chestnuts in Romania, then discovering chestnut flour in Denmark. So I’ve been making this lectin free pie with seasonal root vegetables and a mix of chestnut and tigernut flour and I loved it so much I couldn’t wait to share it.
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Fall is here and so my desire to eat more grounding, earthy foods. And even though Dallas weather doesn’t show many signs of fall yet, days are shorter and more inviting to baking. And so my three lonely parsnips I had in the fridge and the small organic fuji apples I bought few days ago found their way to my heart through this super delicious and warming parsnip cake.
It has been a tradition in our household to create a new birthday cake on our birthdays. Since my husband loves chocolate and it was his birthday in April, I decided on a chocolate cake this time. And oh my, it didn’t disappoint. Although the looks might suggest something different, it’s actually a pretty basic and simple recipe to put together, so that’s another plus. And it’s grain-free, sugar free and lectin-free cake.
I’ve been sharing my love for pecans and pecan butter for quite some time, but I took it for granted and never shared the recipe in a dedicated post on this website. This weekend I went to Dallas Farmers Market, and bought fresh, Texas pecans from a farmer, and he had no idea pecan butter is a thing! I just can’t believe that people don’t know about pecan butter, when is in fact the most delicious nut butter out there.
After a few tests I can write this lectin-free scones recipe down and share it with the world. They are tasty, soft, fragrant, perfect for breakfast, snacks, or even gourmet sandwiches. They are also super easy to make, with pretty common ingredients, especially if you are familiar with a gluten/grain-free, sugar-free lifestyle.
I am more motivated these days to create savory, every day healthy dishes than baked stuff. Partly because I have enough really great recipes for sweet treats, and partly because I have a green tooth these days more than a sweet tooth. But, holidays are here and I just have to have some cookies on my table. So I created these lectin-free butter cookies today, and the dough can be used in different ways. My favorite ones are the thumbprint raspberry cookies.
I made these beauties yesterday with a friend of mine. I absolutely love purple sweet potatoes, going but the name Stokes Purple here in the US, and I made a lot of crazy stuff with them, but never attempted a cookie. Yesterday was National Cookie Day and although it wasn’t planned, it was quite fitting to the occasion. I not only love these purple sweet potato cookies because of how pretty they are, but they are a great way to eat resistant starch that is cooked and cooled, which is really smart if you want to triple the benefits for your gut health.
Please don’t run away when you read the name of this cake. It sounds like a lot is happening but it is actually a super easy one to make. It tastes delicious and of course, it’s a lectin-free carrot cake, which can be adapted to your specific occasion. Mine was simply stuffing my face with cake with no particular occasion, but you do you.
It’s the season for cranberry everything. And the only time when we find fresh cranberries in shops, so we better take advantage of it. I made my own cranberry sauce (that was delicious and a holiday hit) but I had to try and mix some of my two favorite flavors: orange and cranberries. And that’s how these lectin-free orange cranberry muffins were born.