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.


20140326_114143  20140326_114312

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


– Makes 24



Harira (Moroccan Soup)


This hearty soup is great in winter; filling and flavourful, yet gluten free with no added fat.

Traditional Harira calls for flour mixed with water as a thickener. I used sweet potatoes and carrots to thicken the soup instead ,so this soup is completely gluten free.
Also ,I did not sauté the vegetables in oil , I learned this trick from a Moroccan friend. All you need is to blend the herbs with passata, then add the rest of ingredients, which makes this recipe with no added fat at all.

This soup does not taste any different from the original Harira recipe, with all the goodness of veggies and lentils .

To make Harira you’ll need: 

1 zucchini
1 large carrot
1 large sweet potato,peeled
1 C chopped parsley

1/2 C chopped coriander
1 Large onion, quartered
1 fennel bulb, quartered (the white part)
2 C  passata (strained tomatoes)
8 C chicken stock
1 1/2 C canned chickpeas , rinsed and drained
1/2 C red lentils, rinsed and drained


1 tsp cumin
2 tsp salt
1/2 tsp each paprika , turmeric, black pepper
1/2 tsp ras elhanout (optional)

To serve : 1/2 C chopped parsley


– In a food processor; purée herbs ,onions,fennel and passata.

– Pour onion mixture in a large saucepan over medium heat.

– Stir in stock,whole carrot,whole sweet potato, whole zucchini, lentils and chickpeas. Bring to a simmer. Reduce heat to medium-low. cook, stirring occasionally until the vegetables have softened,about 30 minutes .Season with spices. Add more broth or water if needed so that soup do not stick to the pan.


– Using a slotted spoon, transfer carrots,sweet potatoes and zucchini to food processor. Purée vegetables, then return back to sauce pan. Cover and continue simmering, about 15 minutes.

– Stir in parsley. Serve.


-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 !



Gluten Free Brownie Ice Cream Sandwiches


If you’re on a gluten free diet , or would like to give your stomach a break from gluten every now and then ( like I do). Try this indulging recipe for dessert . You may also like to try my Karantika (Gram flour Skillet) for a complete gluten free meal.

Hope you’ll try it and like it.


4 Tbsp butter, plus more for pan
1/4 C cocoa powder
1/4 C sorghum flour
1/4 C buckwheat flour
1/4 C tapioca starch
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda*
1/2 c organic cane sugar
1/4 C fancy molasses
1 large egg
1/4 C Balkan style yogurt
2/3 C semi sweet chocolate chips
Ice cream (select your favorite ice cream flavor)

Cocoa powder for dusting.

* Make sure that baking soda is gluten free if you’re on a gluten free diet.


– Mix dry ingredients in a large bowl , set aside.
– In separate bowl, beat butter with sugar,eggs, vanilla,molasses and yogurt.
– Add egg mixture to dry ingredients.
– Fold in chocolate chips.
– Spread into a buttered 9 inch square pan.
– Bake in preheated 350 oven for 20- 25 minutes, or until a knife inserted in the center comes out clean.
– Let brownies cool completely before cutting into squares.
– Just before serving, place 1 brownie on a serving plate, place a generous scoop of ice cream on the brownie and top with a second brownie, lightly pressing together.Repeat to make the remaining sandwiches.
– Dust with cocao powder.Serve immediately.
– Enjoy !

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.