Monday, June 27, 2016

Lemon Muffins

1 cup coconut milk
3/4 cup coconut oil (or butter) at room temperature
2 eggs if there are big; otherwise 3 small
1 cup cane sugar
finally grated zest from one lemon
2 cups all purpose gluten free flour
1 teaspoon aluminium free baking powder

finally grated zest from one lemon
juice of 2 lemons
honey (same quantity as the lemon juice)

If you are not on a dairy free diet, you can replace the coconut milk with: goat milk/ sheep yogurt/ Mascarpone Cheese/ whipped cream. 

I made these cupcakes with coconut milk, but also with sheep yogurt. When I don't have coconut milk and I have to use dairy products, I usually choose goat or sheep products. I avoid as much as possible the cow ones. And the same you can do with the coconut oil, just use butter, or ghee butter, if you don't have coconut oil. 

Baking: 20 minutes at 180 degrees Celsius in the preheated over.

After cooling, stab the folk couple of times in the middle of the muffin and pour 3 teaspoons of syrup, in each muffin.

For a few muffins, I tried to add some black chocolate chips on top of it. There were good, but not as good as the ones with honey and lemon syrup.

Keep the muffins in the refrigerator. The taste is better!

Thursday, February 18, 2016


Not any doughnuts, but gluten and dairy free ones. What about that? If you have gluten and dairy intolerance, try my recipe. If you don't, try the same recipe and replace what is written with purple in parenthesis. 

- 1 cup almond milk (1 cup whole caw milk)
- 2 eggs
- 2 and 1/2 cups all purpose gluten free flour (3 cups wheat flour)
- 1/2 teaspoon yeast
- 1 teaspoon cane sugar
- 1 teaspoon of olive oil
- finally grated zest from half of lemon
- 300 grams (10 oz) xylitol

Warm the milk at 35-40 degrees Celsius (or let's say at the temperature of your skin). Dissolve the yeast in one tablespoon of milk and add the sugar. Then pour after the rest of the milk. Beat with a folk the eggs, pout over the milk. Add the olive oil and the grated zest. Add the whole gluten free flour and stir. 

Keep this dough in a warm place for 30 minutes. 

Take with your hand or with a tablespoon small pieces of dough, and fry them in hot oil in an enameled cast iron pan.

Powder with your favorite sweetener.  I used xylitol. 

Wednesday, February 17, 2016

Best Tip to Get Picky Eaters to Eat Healthy Food

I can not believe I didn't tell you till now the most efficient and successful "recipe" for picky eaters. By "recipe", I mean how you can get them eating healthy food with pleasure.

Read very carefully and pay attention for the next rules...

1. Just eat with them, don't let them eat alone, stay near they at table, don't wash the dishes, or watch tv, or speak on the phone with someone else while they are eating.

2. It's not everything to stay with they at the table. Give them your attention, talk to they about the food you are eating, about what you did that day. Keep the tv turn off while you are eating.

3. Also very important is to eat the same food like they are eating. You should be an example for them. If you have a baby or a toddler, my advise is perfect for BLW (baby-let weaning). And never say, even whispering, that the food they are just eating, you don't like or you wouldn't eat.

4. Don't be discouraged if they seemed not to do like you, for the moment. This kind of education takes time. Have all the patience in the world and one day when you won't expect it, you will be surprised to see the results!

Tuesday, February 9, 2016

Gluten Free Cookies From Mix

This is for the moments when you decide to be a lazy mommy and cook something which doesn't bother you too much. Get a gluten free mix and follow the instructions. In may case, 2 eggs and 160 grams melted butter over the mix, 20 minutes in preheated oven at 170 degrees Celsius and the cookies are ready to eat!