Red lentil & chia seed Breads

Red lentil & chia seed Breads

Jan 21, 2026

Watch

Red lentil & chia seed Breads

If you’ve ever found yourself craving soft, fluffy bread while following a gluten-free lifestyle, or simply looking for a more nourishing alternative to conventional bread, this red lentil and chia seed bread might quickly become a staple in your kitchen. These buns are light, tender, and surprisingly bread-like, yet made entirely from simple, whole-food ingredients, without refined flour or grains. They deliver that comforting, airy texture many of us miss, while still keeping things wholesome and deeply nourishing.

This is the kind of everyday recipe I truly love sharing. It’s practical, easy to prepare, and incredibly versatile, perfect as burger buns, sandwich bread, or served alongside soups and salads. They fit effortlessly into busy routines, work beautifully for school lunches and make-ahead meals, and freeze well for those weeks when you want something nourishing already on hand. What makes them especially satisfying is their balance: filling yet light, comforting without heaviness, and suitable for both kids and adults.

At the heart of this recipe are red lentils, a powerful whole-food ingredient that transforms beautifully when blended and baked. Naturally rich in plant-based protein, fiber, and iron, red lentils help support satiety, stable energy levels, and digestive health. Unlike refined flours, they provide slow-releasing carbohydrates that help keep blood sugar levels steady and reduce energy crashes. Their fiber content supports gut health, while their mineral profile makes them especially valuable for those looking to build nutrient-dense meals from simple ingredients. Including red lentils regularly in your diet is an easy and effective way to boost overall nutrition while still enjoying comforting foods like bread.

Chia seeds complement the lentils perfectly, both nutritionally and structurally. Despite their small size, chia seeds are incredibly nutrient-dense, providing omega-3 fatty acids, fiber, and essential minerals such as calcium and magnesium. When hydrated, they form a natural gel that helps bind gluten-free batters, creating moisture, softness, and a tender, bread-like crumb without the need for refined starches or gums. From a health perspective, chia seeds support digestive health, heart health, and long-lasting satiety, making them a simple ingredient with powerful benefits. Together, red lentils and chia seeds create a bread that is not only gluten-free and nourishing, but also genuinely enjoyable, proof that healthier bread alternatives don’t have to sacrifice texture or flavor.

Ingredients

  • ½ cup (95 g) dried red lentils

  • 3 tablespoons (30 g) chia seeds

  • 3 tablespoons water

  • 1 egg

  • 100 g plain yogurt (Greek yogurt, sour cream, or cottage cheese)

  • 2 tablespoons olive oil

  • ¼ teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon nigella seeds or seeds of choice, for topping

Directions

  1. Soak the red lentils in water for several hours or overnight until fully softened.
  2. Drain and rinse the lentils thoroughly, then strain well to remove excess moisture.
  3. Place the chia seeds in a small bowl, add water, stir, and allow them to gel until softened.
  4. Transfer the soaked and drained lentils to a blender.
  5. Add the egg, yogurt, olive oil, salt, and the prepared chia mixture.
  6. Blend until the mixture becomes completely smooth and uniform.
  7. Add the baking powder and blend briefly, just until evenly incorporated.
  8. Pour the batter into a mixing bowl.
  9. Lightly grease bun molds or ramekins with oil.
  10. Divide the mixture evenly among the molds.
  11. Gently tap the tray to level and smooth the tops.
  12. Sprinkle seeds or spices over the surface for extra flavor and texture.
  13. Bake until the buns are lightly golden, fluffy, and cooked through.
  14. Allow them to cool slightly before removing from the molds and serving.

Prep Time, Baking & Servings

  • Soaking time: Overnight

  • Prep time: 20 minutes

  • Baking time: 30–35 minutes

  • Baking temperature: 350°F (180°C)

  • Servings: 4

Nutritional Information (Per Serving)

  • Energy: 215 calories

  • Protein: 9.36 g

  • Fat: 11.58 g

  • Carbohydrates: 19.99 g

  • Fiber: 5.2 g

This recipe is naturally gluten-free and suitable for vegetarian diets.

Storage & Recommendations

  • Store the buns in an airtight container in the refrigerator for up to 5 days.

  • For longer storage, freeze them for up to 3 months.

  • Reheat gently in the oven or toaster for the best texture.

  • Use as burger buns, sandwich bread, or serve alongside soups and salads.

Invisible Apple Cake

Invisible Apple Cake

Dec 23, 2025

Watch

Invisible Apple Cake

Welcome to your new favorite dessert obsession! This “Gâteau Invisible,” or Invisible Apple Cake, is quite literally an apple lover’s absolute dream come true. Imagine biting into a treat that is somehow more fruit than it is cake or custard, layer upon layer of naturally sweet, tender fruit that is so soft it honestly just melts in your mouth. This recipe completely turns the traditional apple cake on its head by giving the fruit the center-stage spotlight it truly deserves, resulting in a stunningly layered masterpiece. It strikes that perfect, delicate balance between fresh, juicy fruit and a light, custard-like batter that binds everything together without ever feeling heavy. Plus, the best part for my mindful eaters is that this version is entirely gluten-free and low in calories, swapping out refined sugars for the natural, earthy sweetness of maple syrup.

It is the ultimate guilt-free treat to share during the holiday season or to enjoy as a sweet, healthy snack any day of the week!

Beyond that incredible texture, this cake is a massive nutritional win because it focuses on the mighty apple as the principal ingredient. Apples are true nutritional powerhouses that absolutely deserve a permanent spot in your regular diet. They are a rich source of dietary fiber, which is essential for supporting healthy digestion and gut health. They also pack a significant punch of Vitamin C to bolster your immune system and are loaded with various antioxidants that work hard to protect your cells from oxidative stress. Because this recipe uses firm, fresh apples and avoids the heavy fats of traditional desserts, you can enjoy these health benefits in a way that feels indulgent yet functional. Incorporating apples into your diet through a wholesome dessert like this is a delicious way to support your overall well-being while satisfying your sweet tooth.

Ingredients

  • 2 eggs

  • 1/4 cup maple syrup

  • 75 ml (approx. 1/3 cup) milk

  • 30 g (approx. 4 tbsp) cornstarch

  • 1 tsp baking powder

  • 1/2 tsp vanilla extract

  • 1 tbsp (15 g) melted butter

  • 4 large (approx. 850 g) apples such as Granny Smith, Honeycrisp, or Braeburn

  • 1 tbsp powdered sugar (optional)

Instructions

  1. Start by preparing your custard batter: add the eggs, maple syrup, milk, cornstarch, baking powder, and vanilla extract into a large mixing bowl.
  2. Use an electric whisk to thoroughly mix these ingredients together until you reach a completely smooth and uniform consistency.
  3. Pour in the melted butter and mix one more time to fully combine everything, then set the batter aside for a moment.
  4. Now for the fruit: clean, peel, and core your large apples. Use a hand slicer to create very thin apple slices; remember, the thinner the slices, the more delicate and beautiful the final “invisible” texture will be.
  5. Carefully add all of your thinly sliced apples directly into the custard batter.
  6. Gently mix the apples with the batter, ensuring every single slice is thoroughly and evenly coated with the mixture.
  7. Pour the apple mixture into your cake baking pan, making sure to pack and spread the mixture down evenly to avoid any air gaps between the layers.
  8. Take a moment to neatly arrange the very top layer of apple slices to create that classic, elegant apple cake look.
  9. Place the pan in a preheated oven and bake at 185°C (365°F) for 55 to 60 minutes. You’ll know it’s ready when the apples are perfectly tender and the top has turned a beautiful golden brown.
  10. This is a crucial step for the best texture: allow the cake to cool completely in the fridge before serving. This helps the delicate layers set so it holds its shape when sliced.
  11. Right before you are ready to serve your gorgeous gluten-free cake, give the top a light sprinkle of powdered sugar for that final festive touch.

Nutritional Information

  • Energy: 130 calories

  • Protein: 2.21 g

  • Fat: 3.19 g

  • Carbohydrates: 24.49 g

  • Fiber: 1.4 g (Note: Nutritional values are per 1 serving)

Prep, Cook, and Servings

  • Servings: 8 Servings

  • Prep Time: 20 mins

  • Baking Time: 50 – 60 mins

  • Dietary Status: Gluten-Free

Notes and Recommendations

  • Firmness Matters: For the best results, use firm apples like Granny Smith or Honeycrisp; they hold their shape beautifully and won’t turn into mush during the long baking process.

  • Storage: You can store this cake in an airtight container in the fridge for up to 5 days.

  • Serving Suggestion: This cake is best served chilled to keep those delicate layers together. For an extra treat, try pairing it with a light dollop of ice cream or a sprinkle of cinnamon.

Chickpea Crackers

Chickpea Crackers

Dec 23, 2025

Watch

Chickpea Crackers

Get ready to revolutionize your snack game with these incredible Homemade Chickpea Crackers! If you are tired of the expensive, highly processed, and often flavorless crackers you find in the grocery store aisles, this recipe is exactly what you have been waiting for. These crackers are not just a healthy alternative; they are an absolute flavor explosion, incredibly crunchy, naturally gluten-free, and vegan-friendly!

Whether you are looking for the perfect on-the-go snack to fuel your busy day or a sophisticated addition to your next charcuterie board with your favorite dips and sauces, these crackers deliver on every level. You won’t believe how easy it is to achieve that professional-grade “snap” right in your own kitchen with just a few simple ingredients.

The absolute star of this show is chickpea flour, a culinary powerhouse that is about to become your new favorite pantry staple. Unlike common refined flours found in most crackers, chickpea flour is naturally rich in plant-based protein and provides significantly more fiber, which is essential for keeping you full and satisfied throughout the day. It also contains fewer net carbohydrates, making it a much more balanced and nutritious choice for anyone looking to maintain steady energy levels. Beyond the basics, chickpea flour is a fantastic source of essential vitamins and minerals like folate, which supports heart health and cell growth, and iron, which is vital for energy production. By making these crackers a regular part of your diet, you are choosing a nutrient-dense food that promotes better digestion and helps manage blood sugar levels. It’s a delicious way to nourish your body while still enjoying the satisfying crunch of a gourmet snack!

Ingredients

  • 1 cup (120 g) chickpea flour

  • 1/2 tsp. salt

  • 2 tbsp (30 ml) olive oil (Optional)

  • 1 1/2 cups (360 ml) water

  • 1 tbsp dried rosemary

  • 1 tbsp nigella seeds

Instructions

  1. Start by adding your chickpea flour, salt, and olive oil into a large mixing bowl.
  2. Gradually pour in the water while whisking vigorously and continuously until you achieve a totally smooth, lump-free consistency.
  3. Prepare your baking tray (ideally 37 cm × 25 cm or 14.5 inches × 10 inches) by brushing it with oil and lining it with a sheet of parchment paper.
  4. Pour the chickpea batter onto the prepared tray, spreading it out evenly across the entire surface.
  5. Give the pan a gentle shake to help the batter distribute perfectly.
  6. Now for the flavor: sprinkle your favorite seeds or herbs over the batter; for this version, we sprinkled dried rosemary on one half and nigella seeds on the other.
  7. Place the tray into a preheated oven at 350°F (180°C) and bake for 10 minutes until the batter turns into a dry texture.
  8. Remove the tray from the oven and use a pizza cutter or sharp knife to cut the dough into small squares or your desired cracker shapes.
  9. Return the cut crackers to the oven and bake for an additional 40 minutes at 340°F (170°C), or until they are completely dry and crispy.
  10. Once finished, take the crackers out of the oven and let them cool completely before serving with your favorite dips.

Nutritional Information per 1 Cracker

  • Energy: 25 calories

  • Protein: 0.9 g

  • Fat: 1.2 g

  • Carbohydrates: 2.7 g

  • Fiber: 0.8 g (Note: Nutritional values are per 1 cracker)

Prep, Cook, and Servings

  • Prep: 10 mins

  • Cook: 60 mins (10 mins initial bake + 50 mins second bake and prep)

  • Servings: 28 Crackers

  • Dietary Status: Gluten-Free and Vegan

Notes and Recommendations

  • Storage: Once they have cooled completely, store your crackers in an airtight container at room temperature for up to 10 days to maintain their crunch.

  • Customization: Don’t be afraid to get creative with your toppings! You can easily substitute the rosemary and nigella seeds with other spices like garlic powder, onion powder, or sesame seeds depending on your mood.

  • Serving Suggestion: These are perfect by themselves for a quick on-the-go snack, but they truly shine when served alongside a creamy hummus, a spicy salsa, or your favorite dairy-free dip.

Gluten-Free Biscotti

Gluten-Free Biscotti

Dec 22, 2025

Watch

Gluten-Free Biscotti

Biscotti, also known as Cantucci, are one of Italy’s most beloved and popular cookies, originating from the historic Tuscan city of Prato. These oblong, dry, and crunchy treats are traditionally baked twice, a process captured by the name “bis-cotti”, to achieve their legendary shelf life and signature snap.

While the traditional recipe relies heavily on wheat flour, this modern version re-imagines the classic using a nutrient-dense blend of almond and rice flour. This change makes the treat safely gluten-free without sacrificing any of the satisfying crunch that makes biscotti so iconic. It is the perfect, worry-free way to enjoy a piece of Italian culture, whether you are dipping it into a morning coffee or sharing it as a thoughtful, homemade gift.

The heart of this recipe lies in the almond flour, which is far more than just a gluten-free substitute; it is a nutritional powerhouse that should be a staple in your regular diet. Made from finely ground blanched almonds, this flour adds a rich, delicate flavor and a moist crumb that contrasts beautifully with the double-baked exterior. Almonds are naturally packed with Vitamin E, a potent antioxidant that supports skin health and cell protection, and Magnesium, which plays a vital role in blood sugar control and bone health. Furthermore, almond flour is loaded with healthy monounsaturated fats, plant-based protein, and dietary fiber. Choosing almond flour over refined wheat flour provides sustained energy levels and promotes digestive health, making these biscotti a much more satisfying and functional snack than your average cookie.

Ingredients

  • 1 ¼ cups (120 g) almond flour

  • 1 ½ cups (130 g) rice flour

  • ½ cup (70 g) raw almonds, chopped

  • ¼ cup (25 g) roasted pistachios

  • ¼ cup (35 g) raisins

  • 1 tsp baking powder

  • 1 pinch (optional) salt

  • 2 large eggs

  • ⅓ cup maple syrup

  • 1 tsp vanilla extract

Instructions

  1. Roughly chop the raw almonds into large, visible chunks to ensure a rustic texture in the finished cookie.
  2. In a large mixing bowl, combine the almond flour, rice flour, chopped almonds, roasted pistachios, raisins, baking powder, and an optional pinch of salt. Stir the mixture thoroughly until all the dry ingredients are evenly distributed.
  3. In a separate bowl, crack the eggs and add the maple syrup and vanilla extract. Whisk these wet ingredients together until they are well blended and smooth.
  4. Add the dry mixture to the wet mixture, stirring gently. Stop as soon as a lightly sticky dough forms, being careful to avoid overmixing.
  5. Cover the dough with plastic wrap and let it chill in the refrigerator for approximately 30 minutes. This resting period is essential as it improves the dough’s texture and makes it much easier to shape.
  6. Prepare your workspace by sprinkling it with a little rice flour and place the chilled dough over a sheet of parchment paper.
  7. Sprinkle more rice flour over the top of the dough and use your hands to shape it into a long, uniform rectangular log, roughly 25 cm long, 8 cm wide, and 1.5 to 2 cm high.
  8. Transfer the parchment paper with the log onto a large baking tray and place it into an oven preheated to 175°C (350°F). Bake for 30 minutes.
  9. Remove the baked log from the oven and let it cool completely for at least one hour. Patience is key here; a cool log ensures a clean cut without crumbling.
  10. Transfer the cooled log to a cutting board and, using a sharp serrated knife, carefully slice it into equal pieces roughly 1.5 cm thick.
  11. Lay the sliced biscotti pieces back onto the large baking tray and return them to the oven for a second bake of 10 to 12 minutes at 175°C.
  12. Remove them promptly and let them cool on the tray. They will continue to crisp up as they reach room temperature.

Nutritional Information per 1 Serving:

  • Energy: 173 calories

  • Protein: 5.13 g

  • Fat: 9.06 g

  • Carbohydrates: 19.6 g

  • Fiber: 2.4 g

Prep, Cook, and Servings

  • Servings: 13 pieces

  • Prep Time: 20 minutes

  • Fridge Time: 30 minutes

  • Baking Time: 30 + 10-12 minutes

  • Dietary Status: Gluten-Free

Notes and Recommendations

  • Storage: Store cooled biscotti in an airtight container at room temperature for up to 2-3 weeks.

  • Texture: The dry, double-baked nature of the cookie helps them maintain their crunch for a long time, making them excellent for dipping in liquids.

  • Slicing Tip: The key to perfect, un-cracked slices is ensuring the log is completely cool before cutting.

  • Tool Tip: Using a sharp serrated knife (like a bread knife) helps significantly when cutting through the whole nuts inside the log.

Beet & Oat Mini Cakes

Beet & Oat Mini Cakes

Nov 29, 2025

Watch

Beet & Oat Mini Cakes

If you’ve been following my kitchen adventures for a while, you already know that I love sneaking whole foods, especially veggies, into my sweet treats. There’s something so satisfying about creating desserts that feel indulgent yet still nourish your body with real ingredients. And today, I’m sharing one of my favorite wholesome creations: Beet & Oat Mini Cakes.

These little cakes look vibrant and playful, and the best part? They’re naturally gluten-free, dairy-free, vegan, and made with nothing but simple pantry staples. The beets give them the most stunning color and a gentle sweetness that pairs beautifully with creamy peanut butter, cozy pumpkin pie spice, and the rustic flavor of oats. They’re soft, moist, perfectly tender, and incredibly easy to make, even on a busy day.

Let’s talk about the magic ingredient behind these mini cakes: beets.
Beets are one of the most nutrient-dense vegetables you can bake with. They’re rich in antioxidants, folate, potassium, nitrates, and fiber, all of which support healthy blood flow, energy production, digestion, and overall wellness. Their natural sugars caramelize beautifully during baking, giving these mini cakes a lovely softness without needing refined ingredients. Beets also offer natural anti-inflammatory benefits and help support stamina, making them an ingredient truly worth including in your regular diet.

Paired with oat flour, another nutritional powerhouse known for its beta-glucan fiber, slow-release carbohydrates, and essential minerals like magnesium and iron, these mini cakes become a nourishing treat that satisfies the body as much as it satisfies the craving for something sweet.

These Beet & Oat Mini Cakes are the perfect example of how real, whole foods can transform simple ingredients into something comforting, beautiful, and incredibly delicious.

Ingredients

  • 1 medium beet, cleaned, peeled, and shredded (about 90 g)

  • ⅓ cup (80 g) peanut butter

  • ¼ cup maple syrup or sweetener of choice

  • ¼ cup non-dairy milk

  • 1 cup (80 g) oat flour

  • 1 tsp baking powder

  • ¼ tsp pumpkin pie spice

  • 30 g walnuts or any nut/seed/chocolate chips for topping (optional)

Directions

  1. Preheat your oven to 350°F (180°C). Prepare a mini cake tray by lining it with paper liners or lightly greasing each cavity.
  2. Clean, peel, and finely shred the beet.
  3. In a mixing bowl, stir together the peanut butter and maple syrup until smooth and blended.
  4. Pour the non-dairy milk into the mixture and mix until the liquid is fully incorporated.
  5. Add the shredded beet to the bowl and gently fold to distribute it evenly throughout the batter.
  6. Add the oat flour, baking powder, and pumpkin pie spice. Mix until just combined, avoid over-mixing to keep the cakes soft and tender.
  7. Divide the batter evenly among the mini cake cups.
  8. Add walnuts or any nuts/seeds/chocolate chips on top if you want extra crunch and richness.
  9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the mini cakes cool slightly before transferring them to a cooling rack.
  11. Enjoy warm or completely cooled, delicious either way!

Servings, Prep Time & Baking Info

  • Servings: 6 mini cakes

  • Prep time: 20 minutes

  • Baking time: 25 minutes

  • Total time: ~45 minutes

Nutritional Information (Per Serving)

  • Energy: 212 calories

  • Protein: 6.53 g

  • Fat: 11.47 g

  • Carbohydrates: 23.4 g

  • Fiber: 2.8 g

Storage

  • Store at room temperature in an airtight container for 1–2 days.

  • Refrigerate for up to 1 week for maximum freshness.

  • Freeze for up to 3 months; thaw at room temperature.

Recommendations

  • Swap walnuts for pecans, almonds, pumpkin seeds, sunflower seeds, or chocolate chips depending on your preference.

  • For sweeter cakes, add an extra tablespoon of maple syrup.

  • For a breakfast version, pair with yogurt or a drizzle of nut butter.