And with this recipe I’m entering a very, very, VERY dangerous land. Because I’m from Genova, Italy (Genoa in English), which is where traditional Italian basil pesto was born and where talking about vegan…
-
-
We can’t help it. Some times we just NEED a comforting food, especially after a bad day, or a bad week that is, running around, errands, work, arguments, ugh … and then you stop…
-
In my endless experiments with naturally gluten free flours (as in, no store bought flour blends), improving and varying my bread recipes has become pretty much a mission for me. So I’m pretty happy…
-
scroll down for the recipe I’ve been wanting to make a layered cake for so long and finally decided that with Valentine’s / Galentine’s / Friend’s / Anything You Want to Celebrate’s Day coming…
-
The other night we were in the mood for something sweet to munch on and quick to make, so I decided to bake a batch of my gluten free gingerbread cookies and by…
-
Hello again my dear and (belated) Happy New Year! I hope you had great holidays, filled with tasty, comforting food! My sweetheart and I spent Christmas out of town visiting family, facing many hours…
-
For a long time I’ve been wanting to try and make homemade fresh pasta, both gluten free and egg-less to meet the food intolerances of my “sensitive” sweetheart and after many experiments and many…
-
The other day, while taking a walk in town and checking out some shops, kinda overwhelmed by how Christmas is pretty much everywhere already, I stumbled upon (literally, as I’m not the most coordinated…
-
This easy, quick 5 ingredient limoncello creamy dessert will be an awesome way to close a meal during all the upcoming festive gatherings ! If you’ve been following me for a while, you may…
-
After being a bit MIA lately, here I am again with a savory recipe and since a rustic pie with homemade gluten free crust had been on my to-do list for a loooooong time,…
![🇬🇧 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.
.
🇮🇹 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://scontent-yyz1-1.cdninstagram.com/vp/3f1a2c504a0e7259f395e98d0eb28e63/5DD2C2DD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=scontent-yyz1-1.cdninstagram.com "🇬🇧 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.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
