Category Archives: can be gluten free

chestnut financiers


What to do with egg white when you make cannelés or crème brûlée? Here is a great idea that everyone will enjoy!
I love financiers!
It’s soft and delicious especially when you take time to brown the butter as it should be!
It’s easy to make and to take for a pic nic if you can resist eating them all at once!

For this recipe, I chose a mix of almond and chestnut but you can make it 100% almond or replace the chestnut by pistachio.
Because I’m crazy about matcha green tea, I can’t resist adding a spoon of the emerald powder to the mix when it’s all almond.

I use whole sugar as it has a caramel like taste that goes really well with chestnut.

140g of salted butter
3 eggs’ whites
100g whole sugar
60g powdered almonds
20g powdered chestnuts
50g flour

Turn the oven on at 160°C.
You can mix whole chestnuts and almonds in a blender if you can’t find grounded nuts.
Melt the butter in a pan until golden brown (beurre noisette pr chestnut butter!)
Leave to cool a little.
Grill the chestnut powder at 160°C for 10 minutes. Leave to cool and turn the oven up at 220°C.
Mix the flour + sugar + almond and chestnut powders.
Add the whites while whisking.
Add the butter also while whisking.
When the mix is smooth, pour into financier molds (about 8 mm deep rectangles)and cook in the oven for 7-8 minutes. Leave to cook on a cooling rack.

You can replace the flour by the same amount of almond powder. It works really well and suits the gluten sensitive while everyone can enjoy it.
If you want to avoid lactose, you can replace the butter with the coconut oil. You can’t brown the coconut oil so it’s important to use the whole sugar.
I choose rapadura or muscovado or any whole sugar.
Sometimes this sugar is a bit “thick” so you can mix it to get a finer sugar.

One bite, hold by the finger tips, to eat with tea, coffee or hot chocolate. A golden bite like gold!

  • steamed matcha cake


     I do love green tea and I’m always ready to try dessert recipes containing matcha powder (matcha green tea is use in Japanese Tea ceremony).  This tea works beautifully with white chocolate and almond but this recipe makes steamed cake called Mushipan in Japan.

     As I used whole sugar (I feel less guilty eating sweets made with whole sugar!), my cakes have kind of a look from the seventies!

    But it’s delicious!

    You  have to eat them the day you made them as they won’t be as good when they dry out.

    It(s very good with sweet azukis purée but as it takes time to cook, I skipped it this time around.DSC00214b

    For 6

    125g flour

    3 tsp matcha tea powder

    2 tsp baking powder

    1 egg lightly beaten

    100 ml raw milk

    4 tbsp rapadura, muscovado or whole cane sugar

    4 tbsp of olive oil (choose a fruity one)

     Line 6 round tin with papercups of use cupcake silicone mould.

    Preheat your steamer (or the pan on which you’ll add you steam basket). The water has to be really hot when you add the cakes in the basket.


    In a bowl, mix the flour, the matcha tea, the baking  powder and a pinch of salt.

    In another bowl, whisk the egg with the milk, the sugar and the olive oil.

    Mix the dry ingredients with the wet ones but don’t overwork the dough.


    Divide the dough into the 6 papercups and put the tins in the basket of your steamer. Cook for 8 to 10 minutes.

    Check if it’s done with a skewer or a knife. The blade has to come out clean. 

    Take the tin out and leave to cool for about 10 minutes before you eat it.


    You can replace wheat flour with rice flour or almond meal.

    You can replace cow milk with any vegan one but I love coconut and rice.

     It’s not possible to make green tea powder at home but for another tea cake, you can infuse green tea leaves in the milk warmed at 60°C for 10 minutes. Filter the milk before using.


    savory butternut pie

    Even if winter is weird here this year and that some trees are burgeoning, we should try to stick to seasonal food and use colorful squash!

    My favorites are the ones I don’t have to peel like butternut and potimarron. But you could use any squash to make this recipe if you have some from your garden or from a generous neighbour.

     This pie can be eaten warm, thawed or cold. It could be made as a sweet pie like a pumpkin pie but it’s another chapter! You can use any non-animal milk and any spices you fancy. I was going towards India with coconut milk and coriander seeds.

     You could serve this pie with some winter salad like endives. The bitterness of the salad will balance greatly the sweetness of the pie.

     Even though I gave you my pie dough recipe at least a thousand times, here is one of the many version I use and that I would eat even with nothing on it!

     162g of butter in thin slices

    500g of flour (I used T110 semi-whole grain but it would be great with whole grain or even with a gluten free flour like buckwheat)


    175ml of water

     Preheat the oven at 180°C.

    Work the butter with the salt and the flour until sandy (use a pastry blender if you have one). Add the water and mix until the dough doesn’t stick to the bowl anymore. Make a ball.

    Put some flour on your tabletop and roll the dough to a few mm.

    Line a pie tin with parchment paper then add the rolled dough. Prick it with a fork, cover with parchment paper and cooking pastry marbles or beans.

    Put in the oven and cook for 10 minutes. take the marbles/beans and the paper away and cook 5 more minutes.

     Wash and cut the butternut in half, take the seed away and cut in cubes.

    Cook in a steamer for 25 to 30 minutes until completely soft.

    I use a blender to mix the butternut with 5 eggs, salt, coriander seeds (about 1 teaspoon) and 400ml of coconut milk (1 can).

    With the use of coriander seeds, you get some bites that are more subtle other that are stronger in coriander taste. If you want something more consistent trough the whole tasting, mix the coriander seeds before adding it to the butternut.

     Pour the mixture in the cooked pie dough and cook in the oven for 30 to 40 minutes until the custard is completely set.

     As said, enjoy warm, thawed or cold!


    almond babycakes

    Those babycakes can take any shape you like. It’s delicious and stays moist for a couple of days.

    I use whole sugar like muscovado or rapadura. I like the textures and the caramel taste of those sugars and they’re rich in minerals which refined sugars are not.

    I don’t sift the sugar because I like the sugary explosion here and there when I take a bite.

    If you’re gluten intolerant, feel free to use any GF flour like quinoa, rice or corn.

    As for the lactose intolerant, the butter can easily be replace with coconut oil.

    150g whole sugar

    200g almond powder

    50g flour

    125g butter

    5 eggs’ whites

    Turn on the oven at 180°C.

    Mix the sugar, the flour and the grounded almond.

    Melt the butter.

    Beat the whites into firm meringue and incorporate it to the almond mix.

    Add the melted butter.

    Pour into the silicone shapes and press so the dough goes into every “corners”. 

    Cook in the oven for 25 to 30 minutes.

    Leave to cool a little before removing from mould and leave it to cool on a cooling rack. 

    You could add walnuts, almonds, chocolate chips to the dough.

     If you add walnuts, reduce the sugar content and add a pinch of salt, it would be delicious with cheese!


    wraps – easy & delicious


    When you’re short on time and there’s not much left in the cupboards, you can often find ingredients to make a good wrap. When you’re fed up with bread sandwich, these are great and there’s more garnish then bread! 

    I always try to have my favorite toppings and some wraps for when there’s no more eggs, no more homemade fresh bread, when I don’t want to heat any pots or pans, or if there’s no way I’m going out to brave the cold/wind/rain to find something to eat and, whatever the choice, I better not have anything else to eat but chocolate (there’s plenty of that around here).

    If you’re gluten intolerant, there are some gluten free wraps made with corn flour.

    Here are two possibilities with fish, one more luxurious than the other.

    On the wrap, place two thin slices of ewe’s cheese (like pecorino), add some green leaves (I had spinach on hand).

    Mash some tuna with dry tomatoes purée (easy to make with olive oil and dry tomatoes!). Leave the cheese if you don’t tolerate it.

    Add this spread on top of the leaves.


    It’s ready!

     The tuna mix is delicious inside cherry tomatoes or accompanying chickpea. 

    The other recipe is even more simple:

    On the wrap, mash some fresh avocado, sprinkle a few drops of lemon juice. Add a slice of smoked salmon and sprinkle hot pepper like espelette pepper or shichimi togarashi).

    Roll, it’s ready!

    That’s it! It’s great on fresh homemade bread but add some seeds inside the dough like chia seeds, sunflower seeds, or pavot seeds… so it’s a bit crispy in the soft inside of the bread!  

    So it’s possible to eat something good and not stay in the kitchen for half a day!


    goat cheese briouates

    It’s easy but it takes a little while to make so invite your guests in the kitchen to prepare them with you!

    Goat cheese briouates are a Moroccan delight, crusty and soft, savory, to eat as starters or as an appetizer, serve it on a plate or in a buffet…

    Don’t hesitate to replace the spices and herbs to make different kinds.


    Here is the recipe of the day!
    brick paper (or fresh rice paper for the gluten intolerant)

    fresh goat cheese

    pistachio (chopped coarsely)

    1 organic lemon (washed)

    a few mint leaves

    2-3 saffron threads

    Put the saffron threads in a teaspoon of water.

    Use a zester to remove the zest of the lemon then cut it thinly with a sharp knife.

    With a fork, mash the goat cheese and mix with the saffron, the zest, the pistachios and the mint.

    Put one small spoonful of this mix on a brick sheet and roll to form triangles.

    Oil a frying pan and cook the briouates until golden (about 3 minutes on each side).

    Serve hot, at room temperature or even cold. 

    Don’t forget the napkins: it’s crunchy!

    If you want to replace the saffron, the mint and the pistachios, here are a couple ideas:

    basil, pine nuts, parmesan

    coriander, caraway powder, almonds

    hazelnuts, garlic, rosemary

    My Mother-In-Law’s Nut Cake


    150g of whole sugar (like sucanat)

    4 eggs (organic or from your chickens)

    100g of flour (wheat, buckwheat, rice or a mix)

    1 tsp of baking powder

    20 grounded walnuts

    20 walnuts (in big chunks)

    125g of raw milk butter or coconut oil

    Turn the oven on at 190°C.

    Whisk the eggs and the sugar until it whitens. Add the butter in chunks.

    Mix the flour, the baking powder, and the grounded nuts.

    Mix the eggs with the flour and add the chunky walnuts.

    Pour in a mould that you previously buttered and floured.

    Cook in the oven for 40 minutes.

    If you make small individual cake, it will cook 25 to 30 minutes. The blade of a knife has to come out clean from the cooked cake.

    It’s a perfect cake to take advantage of the beautiful nuts we get this time of year.

    It has a soft center and a nice crust. Just remembering the taste makes me remember the time we ate it close to the fire and I feel warmer already!

    thin galettes

    Those cookies are really easy to make. They will taste like Brittany if you ever went there.

    It’s crucial to choose great ingredients. The list is simple and if you choose mediocre ingredients, you won’t have anything to hide or cover the disaster.

    The butter is the choice ingredient. Try to find raw butter for a better and true taste.

    For the flour, choose half-whole organic wheat flour, if possible stone grounded.

    Choose Guérande salt or grey sea salt. 

    For about 70 galettes.

    285g organic half-whole flour

    100g raw butter

    100g sugar

    1 egg

    1g baking powder or baking soda

    5g grey sea salt (de guérande if possible)

    Melt half the butter.

    In a stand mixer, mix the other half of unmelted butter with sugar. Add the melted butter, the egg, then the salt. Don’t overmix.

    Mix the flour with the baking powder or soda and add to the previous mix.

    Leave to rest 30 to 45 minutes.

    Spread the dough to get 3 to 4 mm thick and cut it with round cutter.

    Cook in a pre-heated oven at 240°C on a tray covered with silicone or baking sheet.

    Cook for about 7 minutes but take the cookies out as soon as they’re golden. 

    You can freeze the raw dough as a roll and cut thin slices  that you’ll cook a little longer.

    You can make a gluten free mix by using buckwheat flour instead of wheat flour.

    I’m afraid you won’t get the same satisfying and authentic result by replacing the butter* with anything else.

    *The butter is lactose free (all the lactose stays in the whey. Butter is very good for you health if it comes from a good source.

    P.S. I’ll gave away those cookies on May 19th 2012 in Huy for Jamie Oliver’s FoodRevolution Day!

    cured cod with beeroot and vodka

     This is a great recipe, easy to make but that you’ll have to prepare well in advance.

    We made it with mackerel at Christmas and ate it as a condiment with rye bread and sour cream. In this recipe, I made it with cod filets wich are thicker then mackerel and so not as salty.

    I’ve found this recipe in Donna Hay’s magazine. Donna Hay is Australian and has a way to make cooking simple.

    The fish is pink because of the beetroot.

    It’s crucial to choose well the ingredients:

    -raw and organic beetroot, firm

    -coarse grey sea salt (rich in minerals)

    -very fresh fish. Make this recipe the day of your purchase.


    2 tbsp of black pepper in grains, lightly crushed

    1 bunch of flat leaf parsley

    600g coarse sea salt

    220g of sugar

    1 beetroot, peeled and grated

    60ml of vodka

    1200g of cod filet with skin on

    250g of cour cream

    1 tsp wasabi powder

    1 tsp grated horseradish

    1 bunch of cleaned watercress

    rye bread (sourdough is better)

    freshly grounded pepper

    olive oil (cold pressed)

    Mix the pepper grains, parsley (chopped), sea salt, sugar, grated beetroot, and vodka.

    Put 2 pieces of plastic film on a cutting board. Spread half the salt mix on the film, place the fish filet on top and cover with the rest of the salt;

    Wrap the fish tightly and put on a plate. On top, put a smaller plate with heavy objects.

    Leave in the fridge for 36 hours, turning the fish upside-down every 12 hours.

    Unwrap the fish and brush the salt. Rince well, dry with some paper towel.

    To serve:

    Cut the fish in thin slices.

    Mix the sour cream with the wasabi and horseradish. Taste and add some more wasabi or horseradish if you like but don’t add salt as the fish is salty enough.

    Serve the fish with the cream, watercress, rye bread slices, freshly ground pepper and a few drops of olive oil.

    It’s delicious in or with a salad of beetroot, kohlrabi and lamb’s lettuce seasoned with grilled sesame oil.


    lamb and eggplant crumble


     This recipe is inspired vy a new cookbook I got recently: La Tartine Gourmande. I will write about this book later, but first: the recipe! The quantities are for 8.

    For the crumble:

    170g flour of your choice (wheat, buckwheat, chestnut)

    1 tsp caraway freshly grounded

    80g walnuts

    60g hazelnuts

    20g pumpkin seeds

    2 tbsp minced flat leaf parsley 

    60g grated goat or sheep’s cheese

    salt, pepper

    170g butter or coconut oil at room temperature

    Tchop the walnuts, hazelnuts and pumpkin seeds.



    Mix all the crumble ingredients with your fingers or a pastry blender to get a sandy mix. Refrigerate.

    The lamb and the aubergines / eggplants:

    800g minced lamb (it works with beef, poultry, veal or pork but lamb has a special taste that comes greatly in this dish)

    1 small minced peeled onion

    2 stick of celeri, minced

    2 tsp of reshly grounded caraway

    2 garlic cloves peeled and minced

    2 cans of tomatoes (cubes)

    1 small can of tomato paste (about 3 tbsp)

    4 eggplant, cleaned and cut in dices

    10 minced sage leaves 

    salt, pepper

    Turn on the oven at 200°C.

    Heat a little olive oil in a sauté pan on medium heat.

    Cook the onion, the celeri and the caraway for about 4 minutes. Add the garlic, leave to melt for 2 minutes while mixing.

    Add the grounded lamb and let it brown for about 5 minutes while turning so it’s not too chunky.

    Add the tomatoes (cubes and paste) and leave on high heat for 3 minutes. Add the aubergines and the sage, lower the heat and leave to simmer 30 to 35 minutes.

    Salt, pepper, taste.

    Oil an oven-proof dish and pour the meat mix in then add the crumble on top.

     Cook in the oven for twenty minutes until the crumble is golden.

     Serve with a salad: young leaves mix + thinly sliced radishes + cherry tomatoes cut in half and this vinaigrette:

    1 tsp mustard

    1 tsp frehly ground caraway

    1/2 garlic clove (peeled and crushed)

    2 tbsp of vinegar

    olive oil

    Mix all of it except the oil that you’ll pour a little at a time while whisking.

    This meal is great as you can prepare it in advance. you could even freeze it. It’s so delicious, it’s really comforting.

    The book “La Tartine Gourmande” is written by a blogger: Béatrice Peltre. Béatrice is French but she lives in the US and wrote the book and the blog and English. She’s also the photographer.

    I tested several of her recipes and there are still a lot that are waiting for some time to get tested!

    The pictures, as the recipes, are very fresh.

    I think anyone who loves cooking should have this book!

    But you can start by visiting Béatrice’s blog: