Rice Cake

This delicious cake is said to have originated in the 1400’s in Bologna. It was especially served for “Corpus Domini” a religious holiday at the end of May. This is a typical Italian “homestyle” cake with ingredients you can easily find in your pantry. This recipe in addition is completely gluten free as the rice is substituted for flour. My version is also lactose free as I used almond milk in place of regular milk which makes it even lighter. A richer version of this recipe can be found in Florentine pastry shops in the form of a pastry called “Buddini di Riso Fiorentini”. These are little pastry cups filled with a similar rice mixture enriched with pastry cream. Not to be missed the next ime you’re in Florence! Continue reading

Crunchy Millet Baskets

These little crunchy millet baskets can actually be filled with anything but here I chose a simple zucchini cheese filling topped with a crispy parmesan wafer. These wafers by the way can be made in seconds with just one easy ingredient: grated Parmesan! The baskets themselves can be made ahead of time and ready to be filled when you need them. Continue reading

Torta Caprese

Torta Caprese is one of Italy’s favorite cakes created on the island of Capri. It has been said that a baker had forgotten to add flour to the batter but the end result turned out to be better than the original recipe. This cake is choc full of healthy almonds and dark chocolate. Also coconut sugar is substituted for the white sugar which is much healthier without altering the flavor. I also simplified the procedure by beating whole eggs together with the sugar without separating them. The texture is dense but light at the same time and you can whip up this gluten-free concoction in no time – almost as easy as making brownies! Continue reading

Aquafaba Coconut Macaroons

These aquafaba coconut macaroons actually turned out better without egg whites. More crispy on the outside and soft and chewy on the inside, almost like your favorite chocolate covered coconut bar. They’re so quick to make with few ingredients using no flour or fat. The chocolate icing is a no-brainer: just pop a little piece of chocolate on top of the macaroons as soon as they come out of the oven and they’ll frost themselves! Just let them cool a few minutes. (if you can wait!) Continue reading

Raspberry Chocolate Layered Chia Pudding

This Raspberry Chocolate Layered Chia Pudding is so easy to make without any cooking involved. You only have to start it the night before (or in the morning to eat it for dessert later) by soaking the seeds in almond milk and a sweetener of your choice. Then to assemble it you only have to melt the chocolate and puree’ the raspberries to compose the delicious layers. Since the chia seeds are nutrient rich with lots of Omega-3, protein and anti-oxidants it can be a healthy breakfast too. Continue reading

Mini Vegan Valentine Meringues

These Mini Vegan Valentine Meringues are so easy and versatile – you can make them any shape, color or flavor you want. And no need to use egg whites either. I’ve discovered that “aquafaba” (the liquid drained from cooked chickpeas) works beautifully. Don’t throw away that precious liquid! You can use it as an egg substitute and it also freezes well. So many dishes from one jar of chickpeas – Hummus, pasta e ceci, and meringues as a dessert! Continue reading