Disclosure: this cake started as a Peach Breakfast Cake but since my first attempt with peaches I made some improvements to the batter but I wasn’t able to find organic peaches anymore. One day I saw rhubarb in stores (it’s popular here in Denmark) and I felt it could be a good fit. And oh wow, that was perfect. So Rhubarb Breakfast Cake it is.Continue Reading…
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 (stomach) 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.
You remember the easy Brazilian cheese bread I shared a few months ago? It was so easy to make and so delicious, I feel like you never need any other bread recipe. Well, if you are familiar with the recipe, this one comes from the same source, my dear Brazilian friend who was so kind to share it with me and all of you. Luana’s Brazilian Sun Kissed Bread, or ‘Pao de beijo’ in Brazilian (kiss bread) is a plant-based, dairy-free version of the above mentioned cheese bread.
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.
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.
Pecans are my new obsession. And I don’t even think I knew they existed before I moved to the US, more precisely to Texas. If you ask me, they are the tastiest tree nut out there, and you might already know how much I love home made pecan butter. But Thanksgiving is a week away so I thought I’d try to make a healthier version of this classic recipe.
How is that time of the year again? I’ve made a similar lectin-free sweet potato pie last year for Thanksgiving, and couldn’t wait to re-test it and improve it for this year’s fall season. And I though I’d do it earlier this year to give y’all time to prepare. Move over pumpkin, sweet potato got our back this fall.