Thursday, March 15, 2018

Gluten Free Pita Bread

  1. Everything into a medium mixing bowl and using hand beaters combine well. The batter should be a little thicker than pancake batter - not too runny. Because different climates/locations can have different air conditions, your batter may need either a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
  2. Use a little olive oil or avocado oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a ¼ cup measuring cup to scoop) and use the back of your scoop to help spread out the batter a little. Cook the same way you would cook a pancake - when you see the bubbles and the sides cooking you can flip. Both sides won't need more than a minute or 2. You will want the pitas to cool at least a few minutes before using so they soften up a bit and aren't too hot.

Homemade Hand Sanitizer

The Most Effective Homemade Hand Sanitizer


  • 1/4 cup Aloe Vera Gel
  • 10 Drops of Tea Tree Oil
  • 10 Drops of Lavender Essential Oil 
  • 8 drops Cinnamon Essential Oil


1. Mix all ingredients together.
2. Pour into a spray bottle or a pump type bottle.
3. Shake before applying

Saturday, March 10, 2018



Rose Petal Dark Chocolate Bar

(a handmade luxurious dairy-free/ vegan and gluten/wheat free chocolate bar)
Ingredients :
1 cup squares or 200 grams of dark 72% chocolate
1/4 cup dairy-free creamer
1 teaspoon raw maca powder* (this is an aphrodisiac)
1/4 cup coconut butter or oil
roughly 1/2 cup rose tea petals **
* maca is an natural superfood that also has aphrodisiac properties! (omit if serving this chocolate recipe to kids or pregnant women)
** the rose petals I use are designed for tea brewing and can easily be found in Asian stores. A large bag costs about $5 and I hardly used any from it. A little goes a long way. They also make a nice tea and I’ve been experimenting in making other recipes with rose petals – stay tuned for those ;)
You will need : double boiler or a small pot with bowl for melting chocolate, steamer, a rectangular dish or pan for your form, parchment paper.
Directions :
Line a pan or any rectangular dish (does not have to be oven proof) with parchment paper and set aside.
First, set the double boiler or pot with water and a bowl, stacked over medium low heat, and prepare to melt some chocolate. Add all the chocolate pieces along with the creamer and coconut oil all together while ingredients are still room temperature, then turn on the heat to allow to melt. Mix gently with a whisk to incorporate all the ingredients well. Once the consistency is smooth and glossy, turn off the heat. Add in the raw maca powder and stir in to mix in well.
Pour the melted chocolate mixture into the pan and smooth top. Tap the pan on a tabletop to press down and allow the chocolate to get into all the air pockets. Set aside.
On a steamer, place a handful of dried roses and cover to allow to steam. This will help the petals separate better from the buds. (this is an optional step, but it helps to keep the petals intact for a nicer touch. Otherwise they may break and crumble more easily as you try to remove them from the green buds.) Remove the petals and separate the greed buds away and discard.

Friday, March 2, 2018

Gluten Free Apple-Pecan Cake




Cooking oil spray, to grease
4 Granny Smith apples, peeled, cored, thinly sliced
Juice of 2 lemons
1 cup gluten-free plain flour
½ cup pecans, finely chopped
2 tsp gluten-free baking powder
½ tsp xanthan gum
¼ cup almond meal
1 cup caster sugar
1 egg
1 cup vegetable oil
1 cup milk
1 tsp vanilla extract
3 egg yolks
¼ cup white sugar


  1. Preheat oven to 325 F Grease a 8 in round springform cake tin with cooking oil and line with baking paper. Line a roasting pan with foil and put cake tin in pan. Toss apple with lemon juice. and slow cook until apple is soft until apple is soft. Set aside to cool.
  2. Put 2½ Tbsp of the flour in a medium bowl with pecan. Set aside. Sift remaining flour, baking powder and xanthan gum into a large bowl. Stir in almond meal and caster sugar, then beat in egg, oil, milk and vanilla until smooth. Add 1 cup of the batter to pecan mixture and beat until smooth.
  3. Stir yolks into remaining batter, then fold in cooled apple. Spoon into prepared cake tin and flatten with a palette knife. Beat pecan mixture until smooth, then spread over top. Sprinkle over white sugar. Bake for 1 hour 15 minutes or until center is firm to touch. Allow to cool in tin for 15 minutes, then release from tin and cool on
    a wire rack for at least 1 hour. Slice and serve.

GF Apple Bundt Cake

 GF Apple Bundt Cake

  1. 3 C Gluten free All Purpose Flour + More for Preparing Pan
  2. 2 1/2 tsp Baking Powder
  3. 1/2 tsp Baking Soda
  4. 3/4 tsp Kosher or Fine Sea Salt
  5. 1 1/2 C Vegetable Oil
  6. 1 1/4 C Sugar, + 1/4 C Sugar
  7. 1/2 C Light Brown Sugar, Packed
  8. 3 Large Eggs
  9. 1 Tbs Pure Vanilla Extract
  10. 4 Medium Apples (1 3/4lbs) peeled, cored and grated
  11. 1 Tbs Ground Cinnamon
  1. 1/2 C Light Brown Sugar, packed
  2. 1/3 C Heavy Cream
  3. 1/4 C Butter
  4. 1/8 tsp Kosher or Fine Sea Salt
  5. 1 C Powdered Sugar
  1. Preheat oven to 325 degrees F. Spray a 10-inch bundt cake pan with non-stick cooking spray, coat with flour and set aside.
  2. Combine flour, baking powder, baking soda and salt in a mixing bowl and whisk.
  3. In another mixing bowl or a mixer, whisk together oil with 1 1/4C sugar, brown sugar, eggs and vanilla.
  4. Add the wet ingredients to the dry and stir well.
  5. Squeeze the grated apples to remove most of the liquid.
  6. Stir the apples into the batter.
  7. In a small bowl, combine 1/4 C sugar with cinnamon.
  8. Spread half the cake batter into the prepared pan.
  9. Sprinkle the cinnamon-sugar mixture on top, and cover with the remaining batter.
  10. Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.
  11. Let cool in the pan for ten minutes before removing to a wire rack to finish cooling completely.
  1. In a small, heavy saucepan, combine brown sugar, cream, butter and salt, and cook over medium-low heat, stirring until sugar is dissolved. Beat in the powdered sugar.
  2. Drizzle over fully cooled cake.
  1. Though the glaze contains butter and heavy cream, the cake itself is dairy free.
  2. Grating the apples, instead of chopping them, keeps the cake moist and the apples evenly distributed throughout.
Adapted from Simply Gluten Free: Fall Baking

Gluten Free All Pourpose Flour Mix

 GF All Purpose Mix #1


1 1/2 cups (240 g) brown rice flour.
1/2 cup (96 g) potato starch.
1/4 cup (40 g) white rice flour.
1/4 cup (30 g) tapioca flour.
optional: 1 tsp xanthan gum 

 GF All Purpose Mix #2 cup4cup


  • 700 grams cornstarch
  • 500 grams tapioca starch
  • 300 grams white rice flour
  • 200 grams brown rice flour
  • 200 grams nonfat milk power
  • 100 grams potato flour
  • 20 grams xanthan gum


Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.

Banana Almond Butter Muffins

Banana Almond Butter Muffins

The texture and flavor of these muffins are best once they have completely cooled. Serve with a dollop of honey or Homemade jam and a mug of herbal tea. These also make a great snack to take while traveling....or pack one in your lunchbox!

1 cup roasted almond butter
4 large organic eggs
2 medium ripe bananas
1/4 cup maple syrup
2 teaspoons vanilla
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

Place all ingredients into a food processor fitted with the "s" blade and process until smooth. Scoop batter into muffin cups.

Bake for 25 to 30 minutes.