Bread Sticks (Almond Flour)

Yes, bread sticks!  Delicious with Marinara sauce or simply by themselves…and even better..low carb and gluten free! Woohoo!  Who said being healthy has to be boring or you have to give up your favourite foods?  If eating this good is wrong, I don’t want to be right…A great thing about this mixture is that it will keep in the refrigerator, ready for you to cook up a fresh batch as when needed.  Keep it covered or in an airtight container though.

Low carb and gluten free breadsticks..These are version 3 with Mozzarella…

Yummy, tell me more Diva…

Peanut Butter and Chocolate Chip Cookies

I have tried this recipe with using just peanuts and grinding my own butter, and also with a jar of peanut butter.  The version with the ground nuts wins hands down over the already made peanut butter which I suspect is due to the oils added to the jar.  The short story is make your own peanut butter.  It’s just so simple to make and delicious too.  Throw a couple of cups of peanuts into the food processor, blitz until you have a butter.  You can sweeten it to your own taste without any nasty additives thrown in.   These are currently the number 1 cookie recipe in our house.  What amazes me is just how easy they are to make.  Although I add high cocoa chocolate chips to the mixture, these cookies would be just as delicious without them and perhaps some added seasoning.  Cinnamon perhaps?



They are just lovely the next day and seem to firm up when left in the fridge, keeping their soft centre.  The joy of cookie baking using nut butters!  Gluten free and low carb goodness in cookie form!

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Coconut Chicken Skewers

This is a quick and easy to make chicken dish that can be enjoyed cold or hot.  The blend of the Thai curry sauce and coconut go wonderfully together.   A great snack for parties and also something to keep the husband quiet when he is hungry but does not want a large meal.  Although he will end up scoffing the lot.   It is so easy to make too!  I love dishes that look like you have made an effort but in truth were so easy to whip up. It can be a snack or a main dish…depending upon how many you eat!

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Cuban Salad

A colourful salad
A colourful salad

A salad that is full of colour and looks good enough to eat!  Part of the fun is the assembling of the salad but you could change how I have it if you are feeling creative enough.    This Cuban salad  recipe is an easy salad to make and very refreshing.     The dressing is fresh and tasty too.   I had difficulty restraining myself from munching the whole plate in one sitting!

The salad is a melody of avocado, tomatoes, lettuce, onion and radishes.  So simple and with a tasty dressing is very uplifting.   It needs to be eaten pretty soon after making as the avocado may start to discolour.

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Coconut and Chocolate Chip Cookies (Coconut Flour)

These cookies are better cold than straight of the oven which is unusal for a cookie in my book!  This is for coconut lovers and gives you a lovely low carb, gluten free cookie full of coconut goodness. As I am currently having a play with the joy that is coconut nectar I used this for the sweetner element of the cookie.  You could use another sugar substitute instead though.   One thing to point out is that these cookies do not spread out whilst cooking so you need to make them into cookie shapes when placing them onto the baking tray.


1 cup coconut flour

1/2 cup coconut oil, melted

1/2 cup coconut nectar (or other sugar subsistute)

1/2 cup unsweetened desiccated coconut

1/2 tspn vanilla extract

4 eggs

1/8 tspn salt

3/4 cup chocolate chips


  • Preheat the oven to 190C/375F degrees.
  • Mix the coconut oil, coconut nectar, vanilla, eggs and salt.  Blend well.
  • Add the coconut flour, desiccated coconut and chocolate chips.
  • Form into cookie shapes and place onto a baking tray lined with greaseproof paper.
  • Bake for 15 minutes until golden.
  • Cool, eat and enjoy!

Vegetarian Jamaican Patties (Gluten Free)

When I lived in London I used to love the Jamaican patties that were sold in supermarkets, fish and chip shops and even the Iceland store!   The bright pastry and the mixture of spices was just addictive.    I decided to have a go at making them myself and also make them gluten free using an all purpose gluten free flour.

After a few tweaks of the spices I was very happy with the result.  They came out of the oven hot and barely were allowed to cool before we munched the lot, all for the sake of research, of course…. You could have this as a main dish with a salad or other veggies.  Or make small ones and have them as a snack/starter or something spicy for your lunchbox.


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Hazelnut and Orange Cookies

Mmmm...soft and chewy
Mmmm…soft and chewy

I experimented with ground hazelnuts in place of ground almonds to make a cookie and was pleasantly surprised.  These are a soft, chewy cookie with a lovely hint of orange that combines well with the hazelnut.   The recipe is easy to do.  You could get the children to whip up a batch whilst you sit back on the sofa!    Continue Reading

Strawberry Vanilla Muffin (Almond Flour)

This is a lovely light, moist muffin made from almond flour.  Almond flour is basically ground blanched almonds.  It is sold sometimes as almond powder.  The muffin batter will be very runny, but don’t cooks well into a moist muffin!  You could substitute the strawberries with other berries too.   I find that gluten free baking can often be easier than the “traditional” route as you are not spending ages creaming butter with sugar and building a bicep whilst making the batter.   You just mix, stir, bake and enjoy!

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Coconut and Chocolate Tartlets

This is a great use of coconut as it is used to make the cases for these delicious desserts.  The chocolate filling is tasty and I even made one version with a large dash of rum (naughty but nice). Yummy, tell me more Diva... I used a muffin tin to make these but you could use a mini muffin tin to make small dainty ones.  Hey, who I am kidding, make them large and glorious!   

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