What to use for two portions?

2 small and ripe bananas

60ml milk

30g butter

60g flour

3g baking powder

a pinch of salt

a fistful of raisins

How to bake it?

Mash the bananas using a fork. Then, add the milk, melted butter, flour, baking powder, salt, and raisins.

Pour half of the batter into one ramekin and the rest into another.

Bake in the preheated oven at 180°C for 25-30 minutes (depending on the fluffiness of the pudding).

I fell in love with this cake in Lebanon (I have a special relationship with ’ashta’, the cream used everywhere in Phoenicia, anyway). I baked it for the first time on my birthday in 2023, adapting it (it’s not easy to bake with semolina!); I kept preparing it. This is what happens when a result is tasty!

For the cream:

In a large baking pan, mix and boil (low heat)

530ml whipping cream

420ml milk

67g flour

5 tbsp of sugar + 135g sugar

Before removing it from the heat, add a drop of

orange blossom water

rose water

You’ve made ashta.

Continue with the dough. 

In a bowl, mix

330g semolina

100g coconut or date sugar

3g baking powder

a pinch of salt

4 tbsp of sour cream

150g (melted and slightly cooled) butter

Divide the (sticky) dough into two equal parts; place the first part on the baking parchment by pressing fragments of the dough into the 34x24cm baking pan. (Don’t worry; it will all get homogenous through baking.) 

Sprinkle as many crushed pistachios as you like. 

Pour the ashta. 

Add another layer of crushed pistachios. 

Then, spread pieces of the remaining layer on top of the cake.

Bake for 25 minutes in the preheated oven at 180°C.

Cool in the fridge for at least 3 hours.

Savour it. It is a creamy and delicious cake, one of my favourite desserts ever! ♥

Here’s such a fun and quick recipe for when you’re craving gluten-free cookies!

You’ll need—

5 tbsp of water

2 tbsp of psyllium seeds

120g oatmeal

a pinch of sea salt

4 tbsp of coconut sugar

2g baking powder

60g (melted) butter

+10 chocolate chips

for 20 cookies

Let the psyllium seeds soak for about 5-10 minutes (use hot water if possible).

Mix the ingredients in the specified order until you reach the chocolate chips.

Form the cookies.

Place them in a baking pan lined with baking parchment.

Add a chocolate chip per cookie for half of them.

Bake for 25 minutes at 170°C.

You can taste them after they cool a bit. They’re so buttery!

P.S. You can use coconut oil for the vegan version.

This was a first!

I’ve been thinking of baking them for a long time, and I finally did!

Here's the recipe (makes 7)-

125g oatmeal

2g baking powder

a pinch of sea salt

12g butter

25ml hot water

35ml cold water

Mix the oatmeal, the baking powder, the sea salt, the butter, the hot water, and the cold water.

Knead.

Roll out the dough.

Cut out the oatcakes (Φ 7cm).

Bake on baking parchment, in a baking pan, for 20 minutes, at 180°C.

They’re so much tastier than the packaged version!

P.S. For the other recipe – kapia pepper stew with onions –, please ask Marcel, he was the chef. 😊

I love quinoa. It kept me fed in northern Argentina, where I was glad to be able to try the locally-grown variety.

During our detox, we were only allowed to eat gluten-free cereals and pseudocereals. So this is a recipe we liked a lot!

You’ll need—

125g quinoa flour

a pinch of sea salt

2g baking powder

240ml water

2 tbsp of lemon juice

6 tbsp of date syrup

+3 tbsp of coconut oil

+honey

+strawberries or forest berries

for 6 pancakes (Φ 14 cm)

Mix the ingredients in the specified order.

In a small pan, heat the coconut oil (refill after 2 pancakes). Then, fry the pancakes on each side until you see bubbles appear.

I served them with honey and strawberries. They were delicious and filling!

I have this recipe from my dear friend Paula. Thanks to her, I discovered hungryhappens.net; we tried several recipes from the blog, even together! ♥

I adapted the recipe. I baked it on our anniversary; Marcel loved it (when he immediately asks for a second slice, he likes a dessert a lot). J

Use

a large ripe banana

30ml flaxseed oil

a medium egg

85ml agave syrup

vanilla extract

a teaspoon of ground coffee

2g baking powder

90g almond flour

90g tapioca powder

salt

30g dark chocolate

How to bake it?

Mash the banana, add the flaxseed oil, the egg, the agave syrup, the vanilla extract, the ground coffee, the almond flour, the tapioca powder, the salt, and 15g of dark chocolate chips.

Pour the batter into a round silicone baking pan, using the remaining 15g to decorate the cake.

Then, bake the cake for 25 minutes in the preheated oven at 180⁰C.

You’re going to enjoy this cake a lot!