Saturday, October 8, 2016

Gluten Free No-Bake Pumpkin Cheesecake

I love quick and easy recipes! If you have pre-baked/pre-cooked pumpkin, this will take you literally 10  minutes. Not that you can't use a canned pumpkin, but in my opinion, nothing compares to the real one in taste. I just don't like the canned a lot. 
One thing to make my job easier as far as pumpkin preparation goes is that I freeze the raw pumpkin and boil it real quick in pieces. It's a quick and easy way to make a pumpkin soup too. 


1 packet gluten free graham crackers ( I used Smoreables)
1 packet cream cheese
1/4 cup milk or heavy whipping cream
1/2 cup powdered sugar
2 tsp vanilla extract
2 tsp pumpkin spice
2 cups baked/boiled/steamed or canned pumpkin
1 cup chopped pecans
1/2 stick melted butter( 4 tbsp)


1. In a blender combine the wet ingredients- cream cheese, pumpkin, milk, powdered sugar, vanilla extract, pumpkin spice.
2. In a chopper blend the dry ingredients - graham crackers, chopped pecans and melted butter.
3. Layer the first the dry, then the wet ingredients in cups. Garnish and let them chill in the fridge at least an hour.


Gluten Free Apple Tart

I have a ton of recipes for crepes and I love them but as far as American pancakes go, I love King Arthur's Gluten Free Pancake mix. I tried many that I mixed the flours for but none I like better than this mix. If you haven't used it before, I highly recommend it.
I have for you today a wonderful fluffy apple tart made with the exact pancake mix.

Scrumptious Gluten-Free Apple Tart 

1 packet King Arthur's Gluten Free Pancake Mix
2 eggs
2 cups milk
6 tbsp melted butter
3 tbsp olive oil
2 tbsp sugar ( or substitute)
1 packet vanilla sugar or 1 tbsp vanilla extract
1/2 cup chopped pecans
1 tsp cinnamon
1 tsp apple spice ( or you can mix your own)
5-6 apples
Brown sugar to sprinkle on top.

1 egg( for glaze)
Powdered sugar for serving

1. Preheat the oven at 350F.

2. In a blender ( because the batter is more liquid) mix the eggs, milk, butter, oil, 2 tbsp of sugar, vanilla sugar ( or extract) and blend well.

3. Spray a 12"x15" cookie sheet pan or line with baking sheet. Pour the batter on top.

4. Wash and core the apples, then cut them into thin slices. Arrange the slices on top of the batter as you overlap them a bit.

5. Sprinkle the brown sugar, cinnamon, chopped pecans and apple spice on top. Bake for 25 minutes.

6. After 25 min open the oven and glaze the tart with the beaten egg. Bake another 25-30 min, depending on your oven.

7. When done, take out of the oven and let it rest, then sprinkle with powdered sugar and serve.


Sunday, January 18, 2015

Easy Homemade Sushi

Mountain Retreat  Original (6 of 10)
I have posted previously the basic recipe how to make maki sushi so I won't re-post again but feel free to check it out. In any case, I wanted to try some new variations and they came out pretty neat. For example, I always made rolls that were with sushi nori on the outside. This time, I tried making the sushi with rice on the outside, some with black sesame seeds, some with avocado on the outside, some with smoked salmon etc.
They came out much  better than expected.

Mountain Retreat  Original (10 of 10)

 I have to say I need sharper knives though. I really had a tough time slicing the avocado properly for the lineup on on top.
On a different note,I did finally get a bamboo mat so making sushi this time was a bit different. In my honest opinion, I had tougher time making the rolls as tight as I used to make them without the mat. I am thinking I will probably watch some more videos on how to do it with the mat. A lot of sushi chefs praise the use of the mat for rolling and I have the suspicion that I might be doing it wrong, that is why I am having a harder time rolling them with it.

Talking about new ingredients, I never used cream cheese in sushi before. I simply got one package and cut 2 stripes out of it, it looked almost as imitation crab. In combination with the salmon, it was amazingly delicious! Of course, one other reason to use cream cheese was that my little one doesn't like fish and I needed to make something that she likes, so that pushed things in that direction as well.
In any case, sushi is much easier to make than most people thing and if you haven't tried it before, I highly recommend doing it. It's really interesting to test out all of the combinations one can make with 5-10 different ingredients.

Mountain Retreat  Original (3 of 10)

For these sushi rolls I used :
- Smoked salmon
- Shrimp
- Crab rolls
- Cream cheese
- Cucumber
- Avocado
- Carrots
- White sesame seeds
- Black sesame seeds
- Sushi nori seaweed sheets
- Sushi rice
- Rice vinegar
- Sugar
- Salt

* I love sushi with raw fish, but I don't use raw fish at home because I don't trust the sources where I can buy it from. However, if you have a good supplier, by all means, include raw fish.  

As garnish I used ready made pickled ginger, sweet soy sauce dipping sauce, spicy mayo, wasabi. Most of these you can find in any big grocery store in the Asian food section.
Considering I made the traditional for many Japanese restaurants ginger salad and miso soup, the experience was much like going out to our favorite sushi place.


Sunday, January 11, 2015

The Best Gluten Free Tapioca Flour Crepes Recipe Ever


I don't usually do video and today was completely unplanned but I was so excited to share this amazing recipe! I did publish the Coconut crepes recipe before and it is indeed a delicious one, but this is so much closer to texture and taste to the real crepes, that I can absolutely honestly say, it's the best crepes that I've had. I am not saying that about gluten free crepes only, I actually like that recipe better than the regular gluten crepes. The texture is so delicate and the taste is amazing!

 Of course, part of the reason I made the spur of the moment video is to demonstrate how easy it is to make them, because a lot of people are intimidated that it's very difficult, and in fact it's not.  I was thinking of editing the video out because I dropped the phone at one point when I was recording, but then I thought, what the heck, it makes it that more authentic, right?
As Julia Child would say " What happens in the kitchen, stays in the kitchen" LoL :-)

The  Best Gluten Free Crepes with Tapioca Flour 

Ingredients :

1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup gluten free cornstarch

3 eggs
2 tsp granulated sugar
1 1/2 cup coconut milk ( you can also use regular too)
3 tbsp butter, melted
1 tsp vanilla extract 

Coconut oil ( for greasing your pan)


1. Mix the dry ingredients in a bowl, then mix the rest ( except the coconut oil) in a blender until well belended.
2. Gradually add the dry ingredients and blend well.
3. In a greased with coconut oil pan over medium heat pour enough to cover the bottom of the pan ( about 1/4 cup, it depends on the size of your pan of course)
4. Flip the crepe and when done place on a piece of a parchment paper ( the first pancake only, the rest you can place on top of each other).

Of course, watch the video and you will see exactly how I do them too.

I would be very happy to hear your comments when you try this recipe, so don't be shy..:-)

Saturday, January 3, 2015

Gluten Free Crepes With Coconut Flour

Christmas Eve 2014  (3 of 5)

I love crepes and I was really bummed that I couldn't find a good gluten free recipe. I tied many different ones, but after a bit of experimenting,  I think this is the best, easiest and most delicious recipe I've tried. The subtle coconut flavor makes it that much better.

By the way, the taste and texture are different than regular crepes. The gluten free ones are much more richer, fuller, if I might say so. Have in mind that while they are warm, they are much more delicate than regular crepes. Bake on lower temperature so they don't fall apart when you are trying to flip them. The process is MUCH different than making regular crepes and it might take a few tries to get them right, but the taste is totally worth it.


6 eggs
1/2 tsp of sugar ( you can substitute with anything you use as a sweetener)
1 cup coconut milk

1 tbsp coconut oil ( or regular butter)
4 tbsp coconut flour
pinch of salt

Makes about 7 crepes
Christmas Eve 2014  (2 of 5)


1. In a stand up mixer beat the eggs first on slow, then gradually increase to high. Beat until the egg mixture is doubled in size.

2. Gradually add the sugar, milk and oil.

3. Sift the flour and the salt, then gradually add it to the eggs mixture.

4. When done, let the mixture stand for 15-20 minutes, then beat with the mixture again.

5. Grease ( with olive oil or coconut oil for more flavor) then heat a non-stick pan on medium to low. When heated, pour with a ladle from the mixture and cook for a minute or so, then flip the crepe.

Christmas Eve 2014  (5 of 5)

6. Garnish with Nutella, fresh fruit, whipped cream, honey, nuts, chocolate- you choose.
Bon appetite!

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