Buckwheat & Blueberry Mini Muffins



So I’m surfing Facebook and I saw  Jamie Oliver’s Gluten-free blueberry mini muffins recipe, this brought about the idea of making buckwheat mini muffins! Absolutely heavenly.
This recipe is a cleaner spin on classic blueberry muffins with good for you ingredients like buckwheat flour,raw sugar and organic blueberries. These muffins make an easy, portable breakfast or snack.

To make Buckwheat & Blueberry Mini Muffins you’ll need:

4 free run eggs
¼ cup melted butter
¼ cup organic raw sugar
1 tablespoon pure vanilla extract
1/2 cup buckwheat flour
1/8 teaspoon salt
1/2 teaspoon baking soda
1 cup fresh organic blueberries


– Preheat your oven to 180°C/350°F.

– In large bowl combine eggs, butter, raw sugar, and vanilla.

– In a separate bowl mix buckwheat flour, salt, and baking soda.

– Add flour mixture to wet ingredients, then stir in blueberries.

– Scoop 1 tablespoon of batter into each mini-muffin cup.


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– Bake for 12 to 14 minutes, or until risen and golden.


– Makes 24



Chocolate Banana Fudge Muffins

How about chocolatey fudgey muffins with no butter or oil? With all the goodness of ancient flour and fruits … This recipe is a keeper.

Recipe adopted from Delicious!!




To make Chocolate Banana Fudge Muffins you’ll need:

2 large ripe bananas
2/3 C raw sugar
1 large free run egg
1 teaspoon pure vanilla extract
1 jar (5.4 oz) unsweetened prune purée
1/2 C kamut flour
1/2 C spelt flour
1/2 C unsweetened cocoa powder
1/2 tsp salt
1 teaspoon baking powder
1 teaspoon baking soda
1 C semisweet chocolate chips


– Preheat oven to 350 F degrees. Line a muffin tin with baking cups. Set aside.In a large bowl mash the bananas using a potato masher.

– Stir in the raw sugar, egg,vanilla and prune purée.

– Sift the flours, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Mix to combine.

– Divide the batter between the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.Top with more chocolate chips while still hot.


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– Allow muffins to cool for few minutes, then transfer to a wire rack to cool completely.


ُEnjoy !


Double Chocolate Bread


If you’re chocoholic (as myself) , you’re gonna love this chocolate bread recipe!!  It is moist, delicious, yet not too sweet.
Recipe adopted from  Chocolate, Chocolate, and More . Will sure satisfy your  chocolate craving.

To make Double Chocolate Bread you’ll need:

1/2 cup butter, softened
1 cup raw sugar
2 large free run eggs
1 tsp pure vanilla extract
1/2 cup vanilla yoghurt (I used Krema)
1/2 C half and half cream
1 3/4 cups kamut flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips


– Cream butter and sugar together. Add in eggs,vanilla extract,cream and yoghurt . Beating until smooth and creamy.

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– Add in dry ingredients and mix until all combined. Stir in Chocolate chips.

– Pour batter into a buttered loaf pan. Bake in a preheated 350 degree oven for 45-50 minutes, until toothpick inserted in centre comes out clean.
– Let bread rest in pan for 20 minutes, place on a wire rack. Cool completely before cutting.  I love it with a cold glass of milk.



Labnéh (Yoghurt Cheese)


I make this cheese at least twice a month. It is clean, refreshing and it feels so good making a cheese sandwich with home made cheese 🙂

To make Labnéh you’ll need:

1 (175 gms) container 3% Balkan style yoghurt
2 tsp salt


– Add salt to yoghurt , stir to combine.
– Line a sieve with about 4 large coffee filters,place sieve over a large bowl. Spoon yoghurt into centre of sieve.

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– Cover with plastic wrap and let yoghurt drain overnight.
– Transfer cheese into a sealed container. Keep unused portions in fridge . Discard excess water.

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– Garnish cheese with your favourite herbs, I always serve it with Nigella sativa and olive oil.


Enjoy !


Quesadillas Stuffed With Msakhan



Msakhan is a famous Palestinian dish, it is basically cooked chicken seasoned with lots of onions, olive oil and  sumac. Msakhan is usually served over speacial bread called Markook. I served it in gluten free tortillas as a kind of Quesadillas !



So enjoy this yummy dish and give your stomach a break from wheat for a change . Bon Appetit!

To make Quesadillas Stuffed With Msakhan You’ll need:

For the chicken

1 (3 Ib) whole chicken
2 large onions, halved

3 cardmom pods

1 tsp black pepper corns

2 bay leaves

1 large tomato quartered

salt to taste

For the Msakhan

3 large red onions
1/4 C extra version olive oil
2 tsp sumac
1 tsp each lemon salt,salt ,ground black pepper

More olive oil and sumac for tortillas.


For the chicken
– Fill a large soup pot with enough water to cover chicken. Bring a to boil.
– Add chicken (skim off foam). Add onions, tomatoes and spices.
– Reduce heat and simmer semi-covered for about one hour or until chicken meat falls off of the bones.
– Remove chicken from pot, set aside. Strain broth, keep for other use. It freezes very well.

To make the msakhan

– Cut chicken breasts and thighs into cubes.



– Heat half amount of olive oil in a large sauce pan over medium heat,stir in onion rings, season with half amount of spices. Cook onions till translucent.



– Add remaining olive oil. Stir in chicken. Toss with remaining spices.



– Heat on low heat for few minutes.

– Brush tortillas from one side with olive oil and sumac , turn tortillas and spread with chicken mixture.



– Cover with another tortilla. brush top of tortillas with more olive oil and sumac.



– Bake in preheated 350 F oven for 5 minutes.
– Cut into wedges and serve.



I served it with Green Split Pea Soup, great winter meal. Enjoy !



Buckwheat Pancakes

Buckwheat Pancakes

One of my favourite pancake recipes; delicious ,filling and healthy.
Try these pancakes with my Potato And Sweet Pepper Frittata for a perfect breakfast or brunch.

To Make Buckwheat Pancakes you’ll need:

1 C buckwheat flour
1 C spelt flour
1 tsp baking powder
1/2 tsp ground cinamon
2 large free run organic eggs
1 tsp pure vanilla extract
1 C organic milk (2 %)
1/2 C buttermilk
2 Tbsp butter


– Mix both types of flour, cinnamon and baking powder. Add milk , buttermilk , eggs , and vanilla extract . Stir to combine.
– Melt butter in a non stick pan, stir into batter . (You may need to add more butter to grease the pan for cooking the pancakes).
– Ladle 1/3 C of batter into pan, cook 1 minute per side. Transfer on kitchen paper to cool.
– Serve with fruits and honey or maple syrup.

Buckwheat Pancakes

Buttermilk Date Shake With Orange & Bananas

Buttermilk Dates Shake

Enjoy this quick, nourishing shake with all the goodness of buttermilk, dates and fresh fruits.

Soaking the dates sweetens the buttermilk, and makes it easier to purée. This energy booster drink is great for breakfast.

To make Buttermilk Dates Shake With Orange & Bananas you’ll need:

20 dates, pitted

4 C buttermilk

3 bananas , peeled and sliced

1 C fresh orange juice


Soak dates in buttermilk for few hours (or overnight) in the fridge.

Just before serving, place buttermilk and dates into a blender, add bananas and orange juice,  purée until smooth.

Serve cold. Keep leftovers in fridge.