Rustic mango & ginger tart (sugar-free)

Ingredients:

CRUST:

- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk or yogurt

FILLING:

- 1 medium-ripe mango
- 1-2 tbsp peach jam (sugar-free, if needed)
- 1/2 tsp freshly grated ginger
- 1/2 tsp cinnamon

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk or yogurt and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 1,5 hour (or overnight).

2. Cut the mango into thin wedges and mix with peach jam, cinnamon and ginger. 

3. Remove the dough from the fridge and roll up on the parchment paper. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

4. Once your oven is ready, take out the chilled tart and brush the crust with the egg wash or milk. Bake for 30-35 minutes or until golden-brown.

6. Serve while still warm, with vanilla ice cream or sweetened yogurt. 

BON APPÉTIT !

Healthy banana & chocolate muffins (v+gf)

I'm finally back with another recipe - yes, I am alive but university can really eat your time away! These sweet little muffins are filled with great flavor and nutrients, plus they are totally free of sugar, wheat, milk products and eggs so everyone can enjoy the famous banana-choc combination. 

Makes about 9 medium-size muffins:

*adapted from Zoe Nathan's "Huckleberry"

- 70g gluten-free blend (I'm using this one)

- 2 tbsp walnuts, roasted and ground

- 3 tbsp almond flour

- 1,5 tbsp flax seed meal

- 1 tsp baking powder

- 1 tsp baking soda

- pinch of salt

- 1/2 tsp cinnamon

- 3 tbsp canola oil

- 50ml honey

- 3 tbsp non-dairy milk of choice (I used almond milk)

- 3 medium-sized, ripe bananas, mashed

- 60g dark chocolate, chopped

1. Preheat the oven to 350F/180C.

2. In  a large bowl, mix gluten-free flour, nuts, flax seed, baking powde, baking soda, salt and cinnamon. Add the rest of the ingredients and stir to combine. 

3. Fill the prepared muffin cups with batter and bake for about 20-25 minutes, until golden-brown on top and set on the inside. Cool slightly before serving.

 BON APPÉTIT ! 

Oregano & rosemary pumkin bread (v + gf)

Ingredients for 25x12cm pan:
*adapted from: nirvanacakery.com

- 140g (1 cup) quinoa flour or buckwheat flour
- 100g (1 cup) ground almonds
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 2 tsp salt
- 200g (2 cups) raw pumpkin, finely grated
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 120ml (1/2 cup) warm water
- 80ml (1/3 cup) canola oil
- 1 tsp apple cider vinegar
- sunflower seeds, for topping


1. Preheat the oven to 200C/400F.

2. Combine all of the dry ingredients in a large bowl. Mix in the pumpkin, garlic, water, oil and vinegar. The batter will be quite thick.

3. Transfer the batter to the prepared pan and sprinkle the sunflower seeds on top. Bake for 45-50 minutes, or until the cake tester comes out clean. Remove from the oven and leave to cool until serving.

BON APPÉTIT !

Sweet cream & butter brioche

I came across this recipe while checking my Facebook board and I instantly thought they would be an amazing breakfast stars (my love for yeast dough is always and forever). The cream and butter make them so delicate and flavorful you most likely won't stop at one bite. 

Ingredients for about 4 large ramekins: 
*adapted from food52

- 360g (3 cups) all-purpose flour
- 1/2 cup water
- 1/2 cup heavy cream
- 3 tbsp honey
- 1,5 tbsp milk powder
- 30g fresh yeast or 1 tbsp dry
- 1 large free-range egg + 1 small for brushing
- 30g (2 tbsp) softened butter
- pinch of salt

1. In small saucepan, cook 3 tbsp of flour with 1/2 cup of water until thickened. Turn off the heat and whisk in the cream and honey. Stir until honey is completely dissolved.

2. If using fresh yeast, dissolve them in 1/4 cup of warm milk (be careful not to use too hot milk or the yeast won't rise).

3. Transfer the flour and cream paste to a large bowl, then add the yeast mixture along with milk powder, salt, egg and the remaining flour. Knead the dough with a stand mixer, adding butter in portions, until you have a smooth and elastic dough. Form it into a ball, cover with plastic wrap and let sit for 30-60 minutes or until doubled in size.

4. Grease the ramekins with butter. Divide the dough into 4 pieces and then each piece into another 4. Place 4 pieces of dough in each form. Leave the dough to rise for another 20-30 minutes.

5. Preheat the oven to 375F/180C. Beat the small egg and brush the top of each bun. Bake for 30-35 minutes or until they turn golden-brown. Cool slightly and serve when still warm.

BON APPÉTIT !

Curd cheese flat cake with forest fruit and pine nuts (egg-free)

As a Polish kid, I used to eat a lot of curd cheese. Sweet or savoury, everything tasted great with a little bit of this white, fluffy thing. I can tell it is quite hard to get a good curd cheese outside of Poland, so you can easily use ricotta as a substitute.  

With delicate, cheese bottom and tangy, moist fruits on top, this cake is a tribute to my childhood.

Ingredients for 25x30cm (9x12inch) pan:

CAKE

- 75g (1/3 cup) butter, melted and cooled
- 80g (1/4 cup + 2 tbsp) xylitol or caster sugar
- 150g (5oz) curd cheese or ricotta
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 250g flour
- 2 tsp baking powder
- pinch of salt

FRUIT TOPPING

- 3 tbsp naturally sweetened peach jam
- 400g (13oz) fresh raspberries
- handful of fresh blackberries
- 3 tbsp pine nuts, slightly roasted


1. Preheat the oven to 170C/338F.

2. In a large bowl, mix the melted butter, xylitol, curd cheese, cream and vanilla. Sift in the flour, baking powder and salt. Mix until smooth and dense batter forms.

3. Line the pan with parchment paper. Spread the batter evenly on the bottom of the pan and brush it with jam. Arrange the fruit on top and sprinkle everything with nuts.

4. Bake for 40 minutes or until the edges turn golden brown. Leave to cool completely before serving. The cake is not overly sweet so feel free to dust some powdered sugar on top.

BON APPÉTIT !

Wholewheat peach & basil oatmeal cookies (sugar-free)

Incredibly healthy, soft and delicious cookies filled with sweet peaches and fresh basil, which - I must say - is my favorite flavor combination of all times. 

Makes about 12 cookies:

- 100g (1 cup) rolled oats

- 90g (3/4 cup) wholewheat flour

- 1,5 tsp baking powder

- 1/4 tsp salt

- 1 free-range egg

- 2 tbsp butter, melted and cooled

- 1/2 cup honey

- 1 medium-size peach (about 150g), chopped

- 1/4 cup chopped basil leaves 

1. In a large bowl stir the oats, flour, baking powder and salt. Add the egg, butter, honey and mix until combined. Stir in chopped pach and basil. Refrigerate for 40 minutes.

2. Preheat the oven to 180C/356F.

3. Scoop the batter (about 1 heaping tablespoon for each cookie) onto the prepared baking tray. Bake for 10-12 minutes or until the edges turn golden brown. 

BON APPÉTIT !

Pineapple, kale & peach morning smoothie

Although my love for baking goods is absolute, I would never have a piece of cake for breakfast. Every morning something in my head keeps telling me to nourish instead of going for a guilty pleasure so I often decide to make myself a smoothie. Green one, with lots of fruit. 

Ingredients for 1 serving:

- 1 cup cold water

- 2 cups kale

- 1/4 chopped pineapple

- 1 peach, cubed

- 1 tbsp chia seeds

- lemon juice (for taste)

- ice (optional)

1. Put all of the ingredients in your mixer and mix well. So simple.

BON APPÉTIT !

Yogurt and mascarpone chocolate ice cream with red currant sauce (gf, no-churn)

I am back with another summer recipe! This time I have something special - chocolate ice cream made with yogurt and mascarpone cheese. Creamy, delicate and wonderfully easy! : )

Serves 5-6:

ICE CREAM

- 250g (9 oz) mascarpone cheese

- 200g (7 oz) plain greek yogurt

- 125 ml (1/2 cup) honey

- 6 tbsp good quality cocoa powder 

- 2 tsp chocolate liquor

- 1/2 tsp vanilla

SAUCE

- 200g red currants (fresh or frozen) 

- 2-3 tbsp xylitol 

- 1 tbsp water + 2 tsp potato starch 

1. In a large bowl, combine all of the ice cream ingredients and mix until fluffy. Transfer to a container and freeze for at least 6 hours. 

2. To make the sauce, heat the currants and xylitol. In a small glass, mix 1 tbsp of water with potato starch Wait until your fruits start to simmer and then add the starch mixture, stirring vigorously until thick. Remove from the heat and leave to cool completely. 

3. When your ice cream is ready, scoop into prepared bowls and top with the currant sauce. 

BON APPÉTIT !

Spinach salad with roasted donut peaches, goat cheese and pine nuts (gf)

So here it is - my very first non-dessert post! I thought this kind of recipe would be nice from time to time. Maybe I just love food too much and writing about sweets alone keeps me unsatisfied! I hope this sweet-and-sour plate of greens will be just right for your summer appettites :)

I mostly go with my gut while making salads so there are no precise amounts of each ingredient. Feel free to add more fruits, cheese or anything else, you simply can't make it wrong! 

Makes 1 hearty serving:

- 2 donut peaches

- 2 tbsp balsamic vinegar + 1 tbsp honey

- handful of baby spinach

- 1 tbsp olive oil + few tsp pomegranate juice 

- 1/4 cup of soft goat cheese, crumbled

- 2 tbsp pine nuts, toasted 

- salt and pepper to taste

+ fresh berries for topping (optional)

1. Preheat the oven to 200C (400F). 

2. Cut the peaches into slices and place them on a baking tray. Mix the balsamic vinegar with honey and drizzle everything over the peaches. Bake for 25 minutes until slightly caramelised. 

3. Put the spinach leaves on a plate, then coat them in olive oil and pomegranate dressing. Top with cheese crumbs, peaches and pine nuts. Season to taste. 

BON APPÉTIT !

Peach and basil galette

Peaches and basil together? Yes please! I am a true fan of unusual flavor combinations and this one happened to be one of my favorites. I must say, it was my first time to try a herb & fruit blend but after a quick taste I am sure, it is not the last one. I may be getting a new obsession so be ready for an interesting summer...

Makes one galette (6-8 servings*):
*I've said so because it sounds quite right but you know the truth - it is perfect for one person with a decent appetite (like myself)

CRUST:

- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk

FILLING:

- 3 medium-ripe peaches (they need to be quite firm)
- 2 tbsp honey
- 5 basil leaves, chopped
- 1/2 tsp lemon zest
- vanilla
- 1 tbsp potato starch

+ 1 small egg for egg wash

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 2 hours (or overnight).

2. Cut the peaches into thin wedges and mix with the rest of the filling ingredients. Make sure the fruits are evenly coated with potato starch.

3. Remove the dough from the fridge and roll up on the parchment paper. You can make a classic round shape but a rectangular or square one works fine too.

4. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

5. Once your oven is ready, take out the chilled galette and brush the crust with the egg wash. Bake for 30-35 minutes or until golden-brown. Leave to cool slightly.

6. Just before serving, top the galette with some fresh basil leaves.

BON APPÉTIT !

Strawberry amaretto crumble pots (v + gf)

Summer is pretty much here and I can't wait to load my kitchen with piles of fresh fruit and veg. But for now I am soaking up the sun and creating a thousand ways to eat strawberries.

Today I made for you a quick dessert which could as well be an individual meal. It is really healthy and you have my permission to eat as much of it as you want. 

Makes 8 small servings:

FRUIT

- 500g fresh strawberries (little ones halved, larger quartered) 

- 2 tbsp xylitol or brown sugar

- 1 heaping tbsp of potato starch

- 1/2 tsp cinnamon

- 1,5 tbsp amaretto liqueur

- vanilla

TOPPING

- 100g rolled oats

- 100g buckwheat flour

- 75g xylitol or brown sugar

- 125ml melted coconut oil 

1. Preheat the oven to 180C/356F.

2. In a bowl, mix the strawberries with all of the other ingredients to combine.

3. Put the oats, flour and sugar in a separate bowl and stir with a wooden spoon. Add the melted oil and rub the mixture with your fingertips to create a fine crumb. 

4. Discard the excessive strawberry juice from the bowl and tranfer your fruits to the prepared ramekins. Top with a fair amount of crumb and bake for 25 minutes or until golden brown. Serve warm.

*To make your dessert fancier, try serving it with honey sweetened yogurt. 

BON APPÉTIT !

Fresh strawberries with sheep milk yogurt, granola & buckwheat honey ( gf )

It may be quite ridiculous to make a recipe for something that simply doesn't need one but it is stronger than me. This bowl full of beautiful mess is my summer comfort food which disappears along with the end of strawberry season in Poland. This makes it really special and absolutely worth an individual post. 

It does perfectly as a breakfast meal but you can honestly eat it anytime (like me), adding some chocolate cookies and sipping lemonade. 

Makes 1 serving:

-150g sheep milk yogurt*

- 8 fresh medium-size strawberries, chopped

- handful of homemade granola (for example from here)

- 2 tbsp unsweetened corn flakes 

- 2 tbsp buckwheat honey

*sheep milk yogurt is my definite favourite because of its creamy consistency and rich flavor. You can freely substitute it with any other but I encourage you to try this one if possible. 

Mix all ingredients in your favourite bowl and eat immediately - you've now created a true taste of polish summer. 

BON APPÉTIT !

Raspberry rosewater chia pudding (v + gf)

Mornings are definitely my favourite thing. I cannot image starting the day without a moment to enjoy good food and give my body some nourishing boost. I also truly believe that breakfasts are one of the most important things for maintaining a healthy life and weight. Even when you like to snack on a piece of homemade cake from time to time ; )

Makes 2-3 servings:

- 400ml coconut milk

- 200g raspberries

- 3 tbsp honey (agave nectar for vegan option)

- 60g chia seeds

- 1 tbsp rose water

- fresh fruits and pistachio nuts for topping

1. In a large bowl, put together the milk, raspberries, honey and rose water and blend until smooth. Stir in the chia seeds.

2. Divide the mixture between your prepared bowls or jars and refrigerate overnight.

3. Top with fresh fruits and pistachios just before serving.

BON APPÉTIT !

Butterry hazelnut granola ( gf )

Compared to the regular granola recipes you can find all over the Internet, this combination of a few simple ingredients may not be the "slimmest" but it is without doubt the yummiest one. Besides, it totally wins with all  of the popular store-bought cereal. So if you're not on a diet right now, this jar of crunchy goodness should be your pantry's must-have. 

As Julia Child used to say: "With enough butter, anything is good."

Ingredients to fill two large jars:

- 500g rolled oats (use certified ones to make the granola gluten-free)

- 250g roughly chopped hazelnuts

- 3/4 - 1 cup honey

- 3 tbsp melted butter

- 1 tbsp dark cocoa powder

- pinch of salt

Preheat the oven to 175C/347F.

In a large bowl, combine the oats, hazelnuts, cocoa and salt. Mix in the honey and butter to evenly coat all of the dry ingredients. Spread the granola on a lined baking tray.

Bake for 15 minutes or until slightly golden, remove from the oven and stir the granola with a wooden spoon. Bake for another 10 minutes. When ready, let it cool completely before transfering to an air-tight container.

BON APPÉTIT !