If there’s a dish I baked most last summer (even at the beginning of fall), this was it! It was even appropriate during our detox (or I made it so)! The cherry tomatoes you're using must be delicious!

The ingredients needed for a round baking pan of Φ 22 cm are:

(for the) FILLING

350g cherry tomatoes

1 teaspoon of dried thyme

1 & ½ tbsp of maple syrup

15g butter

+ 1 medium onion

+ 1 tbsp of butter

(for the) CRUST

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

Wash the cherry tomatoes and place them in the baking pan. Sprinkle the thyme. Pour over the maple syrup. Cut out small pieces of butter and sprinkle them all over the cherry tomatoes.

Place the baking pan in the preheated oven for 14 minutes at 190°C.

Then, let it cool.

Meanwhile, clean the onion, chop it, and fry it in butter. Then, add it over the cherry tomatoes.

Make the crust using the recipe here.

Roll out the crust and cover the cherry tomatoes, ensuring you tuck the dough under the tomatoes.

Bake it in the preheated oven for 20 minutes at 170°C.

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

The big a-ha moment of the year was the discovery of psyllium seeds! We never stop learning or – as I like to say – remembering! Apparently, all gluten-free doughs require psyllium seeds to be fluffy and elastic. I love them!

How to bake the crust?

First, let the psyllium seeds sit in water for 5-10 minutes.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the apple vinegar, and the sea salt. Mix in the psyllium seeds and the water, too. Knead until the dough is no longer sticky.

Shape the crust in a buttered and floured tart mould. Add the filling. As a variant, cover the crust with a baking parchment and place baking beads on the crust.

As a third variant, shape the dough to cover the filling and create an upside-down tart.

Bake for 25 minutes at 160°C in the preheated oven.

We were allowed to use butter for cooking during our detoxifications in 2024, so this recipe was excellent! We felt light every time after eating it. ஐ

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. 😊

Here we are again undergoing our detox. This porridge helps with hunger, while it is also perfect for breakfast.

For 2 portions:

120g amaranth

360ml water

a pinch of sea salt

1 tbsp of coconut oil

2 fistfuls of blueberries

+honey or agave syrup

How to make it?

Boil the amaranth until it soaks up all the water.

At the end, add the sea salt and the coconut oil, then the blueberries (even frozen) and stir.

Let it cool, then pour honey or agave syrup over it.

You’ll find it so filling!

For a different pizza (but a filling one!), you’ll need—

100g quinoa (+500ml water)

a pinch of salt

1 tbsp of olive oil

60ml water

+tomato juice

+2 tomatoes

+salt

Optional: avocado

How can we bake a pizza from these?

Pour hot water over the quinoa.

Let it sit for half an hour. Drain the quinoa thoroughly. Then, add it into a blender with the salt, olive oil, and water.

Spread the batter onto a pizza baking pan over baking parchment. Bake in the preheated oven for 20 minutes at 200°C.

Remove from the oven. Spread tomato juice over the crust, place the sliced tomatoes, add the salt, and bake for 15 minutes more at 200°C.

Add avocado slices over the pizza if you wish after removing it from the oven the second time.

Enjoy it! I have a hunch you will!

It was by far our favourite dessert during our end-of-spring detox.

What do you need for the ...?

DOUGH

3 tbsp of water

1 tbsp of flax seeds

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

a dash of vanilla bean

1 tbsp of apple vinegar

a pinch of salt

FILLING

3 big apples (chopped or grated)

some nutmeg

some (grounded) cinnamon

4 teaspoons of date sugar

15g butter

How to bake it?

First, let the flax seeds sit in water for 10-15 minutes.

Meanwhile, clean the apples, cut them, and chop them in a blender or grate them.

Add the apples to a pan and let them simmer with the nutmeg, cinnamon, date sugar, and butter. Mix when the butter melts and remove from heat. You’ll know when they’re ready because they’ll smell divinely.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the dash of vanilla bean, the apple vinegar, and the salt. Mix in the flax seeds and the water, too. Knead until the dough is no longer sticky.

Shape the crust in a buttered and floured tart mould. Add the filling.

Bake for 25 minutes at 160°C in the preheated oven.

I served it alongside a cooling sour cherry sorbetto made by Marcel on a torrid day.

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!

These 25 days of detox were some of the roughest I've ever lived! There was good in them, too! I discovered lucuma! So, here's a simple recipe

for about 18 lucuma chocolates--

40g coconut oil

10g cocoa powder

40g lucuma powder

4 tbsp of date sugar

Mix all the ingredients in the order listed above.

Pour the mix into the chocolate moulds.

Keep in the freezer for about 1 hour.

Munch.

As I wrote in the previous recipe, our detox allowed us to eat a single non-vegan ingredient – butter, as long as it was high-quality butter. We had very few desserts to bring joy into those difficult days; this was one of them.

For a 20x20 cm baking pan, you’ll need—

2 tbsp of butter +40g melted butter

2 apples

125g gluten-free oats

a dash of cinnamon

a dash of nutmeg

a pinch of sea salt

4 tbsp of date sugar

How to prepare?

Melt 2 tbsp of butter. Slice 2 apples.

Pour over them a mix of gluten-free oats, cinnamon, nutmeg, sea salt, date sugar, and the 40g of melted butter.

Bake at 180°C for 20 minutes.

Munch from a bowl while still warm.

In May-June, we went through a rigorous detox. It is hard to cook when you are not even allowed – on top of lactose-, sugar-, egg-, and gluten-free ingredients – nuts, very sweet fruits, beans, peas, chickpeas, or cornmeal.

This is one of the desserts put together back then using

100g flaxseed flour

30g tapioca powder

3g baking powder

350ml water

3 tbsp flaxseeds

20ml flaxseed oil

50g date syrup

35g cocoa powder

20 raspberries

Mix all the ingredients in the order mentioned above.

Pour the batter into a 20x20 cm baking pan.

Place the raspberries on top.

Bake at 160°C for 30 minutes.

Enjoy!

500g green buckwheat

water

flaxseeds

sunflower seeds

a teaspoon of salt

As at this year’s beginning, willy-nilly, I transitioned from vegetarianism to veganism – without lactose, eggs, and gluten (and reduced sugar) –, this is what saved me from March onwards: buckwheat bread. Marcel came up with the idea to bake it ourselves; this is how it’s done—

Soak the buckwheat in water (the water should be two fingers above the buckwheat) and let it sit for 2 hours and a half.

 

Remove the water and blend the buckwheat. Let it sit overnight for at least 12 hours at room temperature (it will swell and curdle).

Add the flaxseeds, the sunflower seeds, and the salt.

Pour into a pound cake baking pan; bake for 1 hour in the preheated oven at 190⁰C.

(If the baking pans are small, pour the batter into two baking pans.)

It is tasty and filling!

My favourite bread! ♥