Torta Rustica di Segale

Ho creato questa torta rustica di segale per il contest “Lo Pan Ner” – i Pani delle Alpi (http://www.lopanner.com/vda/) E’ la quintessenza della semplicit√† e bont√†. La base e’ fatta di soli tre ingredienti: pane di segale, uova, e zucchero. Ha una consistenza soffice e friabile allo stesso tempo. La panna e frutti di bosco poi completano e complementano il tutto. Inoltre e’ un ottimo modo per utilizzare il pane di segale avanzato. Non si butta via niente! Continue reading

Crostata di Segale Rustica alle Mele

La ricetta di questa crostata rustica di segale e mele che ho creato per il contest “Lo Pan Ner” – i Pani delle Alpi e’ perfetta per chi non ama il troppo dolce. La farina di segale dona un piacevole sapore di nocciolato ed una consistenza friabile che risalta la freschezza del ripieno delle mele. I ribes aggiungono un tocco di colore e pizzico di piacevole asprezza. Ho creato questa crostata per chi ama la semplicit√†’ di sapori naturali e genuini di una volta. (http://www.lopanner.com/vda/) Continue reading

Red Velvet Beet and Aquafaba Cupcakes

Instead of using food coloring for these Red Velvet Cupcakes I used beets which also make them more nutritious and moist. I also prefer substituting coconut sugar for the white which gave these cupcakes a more brownish color which I didn’t mind. They are really good – especially with a whipped topping and redcurrants. Continue reading

Slice-and-Bake Lavender Oatmeal Breakfast Cookies

Just a touch of lavender flowers in these oatmeal breakfast cookies can make a difference in taste from boring to intriguing. These slice-and-bake cookies are also a snap to make. Their crispy and tender texture practically make them melt in your mouth. Great to have on hand for a quick breakfast or energising snack. Continue reading

Banana Caramel Cream Mini Pies

These banana caramel cream mini pies are so easy to whip up using ready made pastry shells. The caramel flavor comes from the coconut sugar and goes so well with bananas. I found these ready made “lingue di gatto” (cat’s tongues) pastry shells at our local pastry shop-cafe’ “Mr. C” in Monza. Graham cracker pie shells would work well here too. Continue reading

Deep Chocolate Chickpea Cupcakes

These Deep Chocolate Chickpea Cupcakes are completely vegan – no dairy or eggs . They have nothing to lose though in flavor or texture. In addition they’re packed with protein provided by the chickpea flour, almond meal and almond milk. And they’re so easy to make, just combine and beat together the dry and wet ingredients. I whipped them up before breakfast and in 20 minutes they were out of the oven. And they’re healthy enough for breakfast too. Continue reading

Blueberry Peach Tart

Actually this blueberry peach tart is easier than pie – literally! I even used a pizza pan to bake it in since the fruit is spread out more and consequently the bottom of the crust stays crisper. The buckwheat crust lends a pleasantly nutty flavour and the juicy peaches and blueberries pair together perfectly. Other than less gluten in the crust the filling too uses practically no sugar – only a touch of maple syrup to bring out the natural sweetness of the fruit. Perfect with a dollop of whipped cream on top. Continue reading