Think of a lazy Fall Sunday, gloomy weather outside, it’s rainy, it’s cold and from (not so) faraway Christmas vibes are starting to linger in the air … How can one not switch the…
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More and more often I get comments and messages of readers thanking me for my gluten/yeast free recipes (and I’m very, VERY grateful for your appreciation) and I’ve realized that next to the gluten,…
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It’s Fall. So it’s about time to bake something involving pear and chocolate, right? I just can’t help it, it’s one of my all time favorite flavour pairings. So much so that lately it…
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Hello my sweeties, how have you been doing! How was your summer? I hope it’s been awesome and that you had the chance to take some days off and leave the daily life madness…
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Hello again my sweeties! Between work and trying to spend more of my free time outdoor, while looking forward to my short summer break, I haven’t been able to post as much as I’d…
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As I was telling you in my previous post where I share my dairy free basil pesto, I come from Genova, Italy, basil pesto hometown. One of the recipes I grew up with and…
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Truth be told, the first time I made this gluten free vegan coconut & chocolate pancakes I was in need of comfort after one of my many gluten free, vegan baking fails. I had…
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Dessert Gluten free VeganVegan Strawberry Mini “Cheesecakes” | Gluten free * Refined Sugar free * Raw
My full time job and Spring’s typical weariness (oh and pollen allergy too, urghhh!) won this year too, so I haven’t been able to post as much as I wanted to here on the…
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Through my boyfriend’s food allergies I’ve learnt that the very first thing you miss when you have to start living gluten free is everything bread, pasta … and the holy pizza of course. When…
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I love tarts. And that’s all, folks! Bye! Ok, ok, kidding I’m still here, fact is tarts are so good and so versatile, you can top them with jam, spreads, fruit or you can…
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
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150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
