This brioche must be the best!! Something between a bread and a vegan cake!! Great breakfast option, thanks to an amazing method came straight from Asia: Zhong Tang.
In fact,it’s a simple mixture of flour and water, heated and allowed to stand for several hours. This method lets gluten develop and thus bread or buns rise dramatically.
Just spread with jam and breakfast is served. If you want more a bun sensation, increase the amount of sugar.
Continue reading “Tangzhong Brioche”
- 250 ml of vegetable oil,
- 220 g icing sugar,
- 100 ml almond milk,
- 4 eggs at room temperature,
- 1 teaspoon vanilla extract,
- 1 teaspoon baking powder,
- 300 g flour,
- 25 g unsweetened cocoa powder.
Continue reading “Dairy Free Zebra Cake”
- 3-4 apples,
- 70g rice flour,
- 60g vegetable margarine, or unmelted coconut oil,
- 60g sugar,
- 60 g ground almonds
Continue reading “Dairy & Gluten Free Apple Crumble”
- 3 large organic eggs,
- 250 g of wheat flour,
- 500 ml of almond milk,
- 1 tablespoon olive oil,
- 1 pinch of salt.
Continue reading “Dairy-Free Crepes Recipe”
- 2 pineapples (about 250-300grs flesh final),
- 125grs cane brown sugar,
- 1 vanilla pod.
Continue reading “Pineapple Vanilla Jam”
What a great idea for serving the fruits, especially to the little ones!!!
Continue reading “Rubik’s Cube Fruit Salad”
Aromatic, wonderful, balanced in sweetness, these biscotti taste a little bit of greek ouzo and have the warmth of sesame in every small bite. Great coffee friend, don’t you think? 🙂
Continue reading “Anise Seed Biscotti”
Well, your kid is old enough and already knows that the other kids eat Cheetos and things like these…. And starts to ask questions….. And even worse, wants to try them out…. What do you do?
Try out this healthy protein-full, dairy, gluten and sugar-free snack, and you will be amazed by the result. 🙂
Continue reading “Crunchy & Cheesy Dairy Free Crisps”
Summer means light and chilled snacks and appetizers!! Nothing screams more SUMMER than watermelon, though!! 🙂 Continue reading “Watermelon, Fennel & Cucumber Salad with Pepermint & Fig Balsamic”