I have been making gluten and yeast free bread with high nutritional value for quite some time now. The dough was usually prepared using single dry ingredient, most often buckwheat flour with a little amount of ground flax. To enrich protein and fibre content in bread dough, eggs, cottage/ricotta cheese/sour cream/coconut cream/tahini paste and apple puree were used. The result was quite dense but soft bread, that can be sliced straight form the oven into very thin slices with practically no crumbs (recipes here, and here). Buckwheat ricotta cheese bread Buckwheat cottage cheese tahini bread ..read more

These biscuits are super easy to make. Almond flour is the predominant dry ingredient, but an addition of a minuscule amount of coconut flour gives biscuits that extra support in texture. It allows to bake them in either soft or crunchy variety. The dry and crunchy version can be stored indefinitely in an air tight container. Ingredients: 35-45 biscuits, depending on their size, two trays 2 large eggs, 105-110g without shell 50g sugar, caster or regular 10g vanilla sugar 100g almond flour, sifted 10g coconut flour, sifted 2g baking powder Important : Make sure that coconut flour is measure ..read more

Over the years I have created several recipes, based on apples or apple puree, cinnamon and sultanas. Different dry ingredients were used, from gluten free commercial flour mixes, to almond meal or buckwheat flour. We always liked buckwheat cakes the most. The recipe below is specifically designed for Bio-Oz gluten free buckwheat flour, as it has a very high capacity to absorb liquids, and as a result less of this flour is needed, compared to a lighter versions of buckwheat flour, that can hold less liquid in a batter. The unique feature of the recipe is the absence of added butter or oils. Fo ..read more

My last Christmas cake recipe was published in 2018, but since then I have made some changes to the ingredient list and the sequence of step by step preparation. I have been baking this particular recipe for 3 years now and we all love it, even kids, who usually do not like cakes with that many dried fruits. I also made changes to the total quantity of batter to accomodate and incorporate the amount of dried fruits, nuts, peel and zest without overloading the batter. This cake is made with 4 eggs instead of 3. It can be baked 2-3 days ahead of consumption, but I like the cake to rest and matur ..read more

I baked these biscuits as a part of a birthday present for our 7 year old grandson. Every year I do something different – this time biscuits were baked in various shapes with sweet toppings. They might be decorated over the top, with hearts all over them, but kids truly like them. They always make a point that they know how much I love them, because it shows in what I bake for their treats and especially for birthdays and Christmases. It melts my heart when they say it, sometimes many days or weeks after the event. My current Bio-Oz buckwheat flour bakes in quite dark biscuits, so to make them ..read more

The idea behind these recipes was to create gluten, dairy and egg free recipe. As always the first objective was the taste and texture, that would not be any inferior to restrictions free biscuits. I also could not use sweeteners, except honey or glucose powder. I have chosen honey, and quite a lot of it, compared to my other recipes where I use as little sugar as I can. The unusual combination of ordinary ingredients allowed to create a unique delicious taste, similar to ginger biscuits, only without ginger. The first, the simplest recipe with only 5 ingredients, can be baked into thin, hard ..read more

This dish is made from leftovers – quail breasts. I used the rest of birds to make the filling for quail, leek and cabbage ravioli. Dry breasts meat is not too good for ravioli. The beauty of this dish is that you can marinate breasts the day or even two ahead, and then simply throw them together with any vegetables you prefer, and in 30 minutes the meal is ready. The only issue you will have is to slice or chop vegetables in size to be fully cooked at the same time as quails. To be sure, I sliced new potatoes very thin, to have them crispy on the edges and melting soft in the middle. Ingredi ..read more

This coconut cake can be baked in different shapes. Cake’s taste can be enriched by additional flavours, incorporating either dried fruits or candied peel, the option we prefer. There is only one main dry ingredient – coconut flour, with a little amount of rice flour added. Batter can be prepared with or without baking powder. It is quite soft and will raise during baking without the help of a raising agent. However, if you are not confident, add 2-3 g of baking powder to make sure the texture of the cake is airy. Coconut cake with dried mango and apricots Coconut cake with candied orange pe ..read more

I already have sorghum biscuits recipe, but I wanted to make another one without dairy and eggs in it. Without any experience in creating vegan recipes, I just tried to combine dry ingredients with oil and apple puree. The dough was hard to get into a ball, it needed some extra moisture that was provided by added water. It worked well and for 1 tray of biscuits you need 100g of sorghum flour and the rest of ingredients is very easy to remember, their quantity is 40 grams. The dough is soft and sticky, but easy to work with using wet palms. Additional ingredients can enrich both the taste and ..read more