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.


choco_muffins1  choco_muffins2

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


ُEnjoy !



Rainbow Cake



What a better way to celebrate spring than serving a colourful cake on a sunny day! This cheerful yummy cake is perfect for dessert or snack. I am not a big fan of icing,I just serve it clean, which makes it ideal for a picnic or travelling. Kids and adults just love it!

To make Rainbow Cake you’ll need:

8 Tbsp oil
8 Tbsp organic raw sugar
2 large free run eggs
1 tsp vanilla extract
8 Tbsp fresh orange juice
1 tsp baking powder
16 Tbsp spelt flour
1 Tbsp Orange blossom water*
food colouring (3 different colours of your choice)


You can purchase orange blossom water from most middle eastern markets

– In large bowl, mix oil with sugar. Beat in eggs, 1 at a time, beating well after each addition. Add orange juice and mix to combine. Beat in vanilla and orange blossom water. Combine flour and baking powder . Stir into liquid mixture. Divide among 3 bowls. Mix each batter with food colouring of your choice.


rainbowcake3    rainbowcake4

– Dollop large spoonfuls of each batter into baking pan.Don’t spread or swirl together, just dollop.



– Bake in preheated 350°F (180°C) oven for 40 minutes or until toothpick (or knife ) inserted in the centre of the cake will come out clean . Let cool in pan on rack. Run knife around edges. Turn right side up; let cool on rack.

– Serve with fresh fruits.

Bissara (Fava Bean Dip with fried onions)

Bissara is a popular Egyptian dish made with fava beans. Lebanese version of bissara is made with chickpeas , Moroccan version is made with dried sweet peas. Enjoy it as a main dish served with pita bread and green onions, or as a dip with pita chips.
Great for Meatless Monday dinner!


To make Bissara you’ll need:

1 C dried fava beans
Half a bunch ecah coriander,parsley and dill, chopped
2 large onions, chopped
2 cloves garlic, minced
1 1/2 tsp salt
2 tsp ground cumin
1 tsp dried coriander.
1/2 tsp pepper

1 Tbsp dried mint


1 large onion, cut into half moons
2 Tbsp olive oil


– In a medium bowl, cover fava beans with cold water.soak for 4 hours or overnight , change water at least twice.


– Drain fava beans ,set aside to prepare your herbs.


-Put beans in a medium sauce pan, add herbs, onions, and garlic.


– Pour enough cold water to cover beans and vegetables.
– Add spices,and mix to combine .
– Bring to a simmer and cook on low-medium heat until beans are soft, about one hour. Add 1 cup water if needed to keep beans covered.
-When beans are done add dried mint.
– Using a slotted spoon, transfer bean mixture to a blender or food processor ,discard remaining liquid,blend to reach a puréed consistency.
-To serve top with fried onions (recipe down).

Fried onions:

Heat oil in pan, add onions,fry till caramaliezed, take care not to burn.
Dry on paper towel.

Serve Bissara with pita bread and lemon wedges.



Karantika (Gram flour Skillet)


Karantika is an Algerian dish , served in some regions in Morocco as well. Gram flour (ground chick pea flour) is a main ingredient for making Karantika. It’s simply gram flour , eggs and water. So it’s gluten free and dairy free.

I knew this dish by chance as I was invited few weeks ago to a picnic, I knew  eating outside will be challenging for me as I no longer eat hybrid wheat products.I was afraid I’ll have to spend the day on salad. One of my friends introduced the dish she made thinking it might sound not appealing  if I know it’s made of gram flour, it was Karantika. I was so releifed.  I tried it and I just loved it, it’s delicious and so filling .Few pieces with some salad is more than enough to satisfy a good appetite.

My friend’s recipe is available on her facebook page @ cuisine – La MeÏda (it’s in french though)
There was no problem with desert ,as I brought home made einkorn brownies that every body loved specially the kids. I Will post it soon on the blog.

I hope you’ll try this dish and like it . Please do share it with friends you know are on gluten free diet. It’s worth to try.

To make “Karantika” you’ll need

1 C gram flour (ground chick pea flour).

3 C water.
2 large eggs beaten (I use organic free run eggs).
1/2 tsp vinegar.
1/2 C olive oil (you can use vegetable oil).
2 tsp salt.
1 tsp ground cumin.


– Mix all ingredients except ground cumin.
– Pour into a 9″ inch square pan ,brushed with butter
– Bake in preheated 350F oven for 30 miuntes.


– Sprinkle ground cumin allover Karantika.
– Let cool 10 minutes to hold its shape before cutting .
– Serve with salad , drizzle with some hot sauce if desired.


– Enjoy.