22 July 2014



1,5 cup gluten free flour (or mix of rice flour, buckwheat flour and 1 tbsp soy flour)
1 tbsp minced flax seed
2 tbsp warm water
1/4 cup vegetable oil
1/4 cup brown sugar 
3 tbsp date molasses or maple sirup
1 tsp backing soda
1/2 tsp salt
1/2 tsp cinnamon, ginger powder, cloves, grated fresh ginger


preheat the oven to 180 degrees C.

cover the flax seeds with cold water and leave for 5 minutes. in a mixing bowl combine oil, sugar, molasses and flax seeds. 
in a separate bowl mix the remaining dry ingredients - flour, backing soda, salt and spices. mix well. 
in a large mixing bowl combine the dry and wet ingredients and stir by hand until all the ingredients are blended into a moist ball of dough.
if needed add some extra oil or water.
form the cookies in hands or use a spoon to portion out regular cookie shapes. place them at least 2 cm apart from one another on backing sheet lined with backing paper. bake for about 15-20 minutes. allow the cookies to cool at least 15 minutes before serving. 

(cookies on the picture were topped with a mixed sweet candied orange peel - see my recipes!)

20 July 2014



1 bunch of carrot greens (stems removed)
100-150 ml extra virgin olive oil
1 garlic clove
100-80 g almonds
2 tbsp sesame seeds
sea salt/pepper to taste


roast nuts and seeds on the dry skillet for about 5 to minutes.
in a food processor process nuts and seeds; add the cut carrot leaves, oil, garlic, salt, pepper and process until finely minced. taste and adjust the seasoning. put into a jar and refrigerate up to 2 days.