Gluten-free Galette with Plums and Herbs [Vegan]

Plum and Herbs Galette [Gluten-Free & Vegan]

Excuse my dramtic tone, but there are good and bad times in life, ups and downs, and that is just a fact. A hefty drop into the bottom of those so called lows is when you discover a gluten intolerance that seems like the end to all good bites in life; bread, pizza, pasta and all pastries and other carb packed munches. But fortunately, there are also pretty uplifting highs, as when you come across a gluten-free galette recipe that is THIS easy and this good, and by this I mean REALLY easy and REALLY good. This Plum and Herbs Galette Recipe couldn’t be simpler nor healthier, with Galettes being renowned for its casual character and humble technique means, there is no need to be an expert pastry chef nor gluten-free conessieur to be sucessfull with this bake, a perfect starter for this blog’s fresh out of the oven gluten-free category. The result is quite spectacular for such little effort and can be modified with ease; any fruit and herb will do, just swap for whatever is in season or about to die in your fridge, lay it nicely over the crust and bake to enjoy a fairly healthy sweet bite that will win over gluten intolerants, vegans, and of course regular/not as annoying people too.


· 60 gr rice flour
· 45 gr almond flour
· 30 gr buckwheat flour
· 1 tbsp arrowroot starch
· 1 tbsp + 1/4 tsp coconut sugar
· 1/4 tsp salt
· 1/8 tsp fresh herbs
· 50 gr coconut oil
· 3 tbsp cold water

· 6-8 plums

· 30 gr coconut oil
· 2 tsp lemon juice
·3 tsp agave or maple syrup


For the crust, weight the coconut oil and refrigerate until solid. Brake it into small pieces and rub it into the well mixed dry ingredients until reaching a sandy texture. Add the 3tbsp of water and press gently into a ball, without kneading!
Cover the sablée ball and let it rest in the fridge for at least 30 minutes before using it.
Preheat your over at 180ºC as you prepare the glaze. Melt the coconut oil in a small pot and add the rest of the ingredients when you turn off the heat. Keep aside.
Line a tray with baking paper, take the dough out of the fridge and flour slightly. Roll the dough to a 1cm thicknes. Slice you plums to about 0,5cm thickness and lay them over the crust leaving 3 cm around. Tip! If the fruit is pretty ripe, a few tablespoons of almond flour over the crust will serve as a soaking base to gather the cooking juices from the fruit and prevent the crust underneath from getting soggy.
Fold the crust sides inwards covering the plum slices slightly. If it cracks while folding, press it together gently and it should retain its shape. Put the tray in the freezer for 15 minutes. (This is important because the dough has to be very cold before baking it, in order to maintain its shape and crunch.) Later, get the tray out the freezer and paint the galette using a brush.
Bake for 15 minutes, take the galette and brush again with the glaze. Bake it for an extra 15-20 minutes or until nice and golden brown.
When ready, brush it one last time and leave to cool or eat straight away with a touch of powdered sugar or along with some icecream or yogurt. Enjoy!

This wonderful recipe is an addapted original from Sweet Salty Kitchen. Check her amazing blog out for healthy full-proof recipes.

Butternut Squash Wonton Ravioli

Butternut Squash Wonton Ravioli

Butternut squash wonton ravioli

Everyone loves fresh pasta, but making it can take quite some time. These Butternut Squash Wonton Ravioli may angry some Italians but cheating is definitely worth-it. This time I made them with a light and tasty roasted pumpkin filling that I usually like to pair with an equally simple and delicious sage butter. But this short-cut allows for infinite options! As in any Mediterranean preparation, a good combination of ingredients and quality will be the key to make the dish a success, so with that in mind, get creative! Plus, with this cheeky trick, no elbow grease or hand pasta rolling skills are required, just keep the secret to yourself and don’t tell your dinners.

·Wonton Wrappers
·1 Roasted Butternut Squash
·2 Cloves of Garlic
·1 Onion
·50 gr Parmesan Cheese
·Olive oil, Salt and Pepper

Note: *This recipe can be made vegan by using egg-less wanton wrappers and substituting the parmesan for cashews.

Cut the squash in half, season with salt and drizzle with olive oil before roasting at 200ºC for about 1h or until tender. Once cooked, fry the finely chopped onion and garlic with a tbsp of olive, add the roasted squash and fry for a few extra minutes. Reserve and season with pepper, nutmeg, grated parmesan and mix well.
Grab a wanton wrapper and place a tbsp of filling in the center, with a wet fingertip or brush, moisten 2 sides of the pasta square and fold it into a triangular shape. There are many ways of folding the wrapper, but this super simple method allows for a good amount of filling, perfect for this light roasted pumpkin deliciousness.
Boil the ravioli for about a minute, drain and fry in sage butter or along with your favorite sauce. There are no longer excuses not to make fresh pasta at home, cheating is the new cooking!

Beet Pickled Quail Eggs Recipe

Beet Pickled Quail Eggs Recipe
Beet Pickled Quail Eggs

These pink pickled eggs are as cute as you imagine, after soaking on a beet juice brine, their exterior absorb the colour and turn into fuchsia, which contrast with the yellow yolk on the inside. But why would the mood for this recipe be #diarrhea then? Well, because I’ve just launched a series of videos about “cool looking food for hipsters with sensitive stomachs” and these are part of the first recipe, a Pink Congee with equally pink pickled quail eggs (see the video on our Instagram or Facebook). And there are more to come!
But if if you are quite severely sick to your stomach, skip the vinegar and pickle the eggs only with beetroot juice. Also, beware that eggs (specially egg yolks) aren’t the best for a grumpy belly, so probably pink congee on it’s own will have to do this time!

· 24 Quail Eggs
· 1/2 cup Vinegar
· 1/2 cup Water
· 1/2 Beetroot Juice
· 4 tbsp Sugar
· 2 tbsp Salt

Bring some water to a boil and submerge the eggs for 2 minutes. After the time, take them out and put them into very cold water to stop the cooking process. Peel the eggs and they will be perfectly soft boiled and ready for the brine.
For the pink solution, mix the rest of the ingredients, and heat them on a saucepan so that salt and sugar dissolve properly. Then leave to cool to room temperature, and pour it over the eggs. The brine will soak into the white overnight, but the longer you leave them in, the further the color will reach.