In here you can cook many recipes

Some of my recipes are vegan and gluten free while some are not! I created this recipes because I want my mom to enjoy eating while she is on a diet!




- 1/2 cup Natural Peanut, Almond or Cashew Butter
- 1/4 cup Maple Syrup
- 1/4 cup Chocolate Chips


1- Mix the peanut butter & maple syrup in a bowl
2- Add flour if to sticky to pick up with hands add flour (normal or wholemeal flour)
3- Add chocolate chips to the mixture
4- Make mini balls like in the photo
5- Done! Ready to eat!


Vegan & gluten free vanilla cake

1 2/3 cup dairy-free milk (we used boxed coconut milk // almond or rice would also work)
1 1/2 tsp apple cider vinegar (or lemon juice)
1/3 cup unsweetened applesauce
1 tsp pure vanilla extract
3 1/4 cups almond flour (not meal // we prefer Wellbee’s brand)
1 scant cup potato starch (not flour)
1/3 cup cornstarch (or you can try subbing arrowroot starch for grain-free)
1 1/3 cup organic cane sugar*
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt (optional)
2 sticks vegan butter, softened (we prefer Earth Balance soy-free buttery sticks)
1/2 tsp pure vanilla extract
3 1/2-4 cups organic powdered sugar (sifted)


1-Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside.
2-In a liquid measuring cup, measure out dairy-free milk and add vinegar. Let set a few minutes. Then add applesauce and vanilla. Whisk/stir to combine.
3-Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable (see video). Add more almond flour if too wet or dairy-free milk if too thick.
4-Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
5-Let cool 15 minutes in the cake pans. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely (preferably overnight or at least 6 hours on a wire rack) before frosting.
6-Frost with coconut whipped cream and berries for a lighter application (see inspiration here), or frost generously with my 3-ingredient Vegan Buttercream Frosting (see below).
Store cake covered at room temperature for 2-3 days or in the refrigerator for 3-4 days. Freeze up to 1 month.


Add softened butter to a large mixing bowl and beat for 1 minute. Then add vanilla and mix once more. Gradually add sifted powdered sugar 1 cup at a time and beat until a thick, spreadable frosting is formed. I found about 3 1/2 cups to be the appropriate amount per 1 full cake recipe.
If too thick, the frosting will be too hard to spread (add 1/2 tsp almond milk at a time if too thick). If too thin, the frosting will slide off the cake. If too thin, continue adding powdered sugar until you get the right texture.
Use immediately or cover and store in the refrigerator up to 5 days. Let come to room temperature before frosting.




1 ½ cups superfine almond flour
½ cup vegan turbinado or cane sugar or maple syrup
¼ cup unsweetened cocoa powder
½ cup bittersweet or dark chocolate chips
¼ tsp sea salt
½ tsp baking soda
½ tsp baking powder
1 tbsp pure vanilla extract
1 cup sweetened coconut flakes
¼ cup aquafaba or chickpea brine (you can sub applesauce if you wish, but your cookies will be more tender and they could require a couple of extra minutes of baking time)


1-Preheat the oven to 375 degrees Fahrenheit.
2-Place all of the ingredients except the chocolate chips and coconut flakes in a bowl or in the bowl of a food processor. Mix or pulse until everything comes together.
3-Add the chocolate chips and coconut flakes and mix until combined. If you are doing this in a food processor, just pulse a couple of times until everything is mixed.
4-Line a 9 X 9 inch glass or metal baking pan with parchment paper or spray with cooking spray.
5-Pat the batter evenly into the pan. This batter is a little dry, but it should be moist enough to hold together when balled. If it's too dry, sprinkle on some aquafaba and mix.
6-Place the pan in the preheated oven and bake 25 minutes or until a toothpick inserted in the center comes out clean.
7-Cool thoroughly on a rack, then cut into squares.

Peanut Butter Cookie Bars


Cookie Layer
½ cup plus 2 tablespoons creamy peanut butter*
¼ cup plus 1 tablespoon melted coconut oil
¼ cup plus 1 tablespoon maple syrup
2 teaspoons vanilla extract
Heaping ½ teaspoon sea salt
2½ cups almond flour
2½ tablespoons maca powder
1 cup chocolate chips
Cacao Layer
1½ cups walnuts
2 tablespoons cacao powder
¼ teaspoon sea salt
10 soft medjool dates
2 tablespoons water
Flaky sea salt for sprinkling on top, optional

1-Line an 8x8-inch baking pan with parchment paper.
2-In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca and stir to combine (the mixture will be thick).
Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit while making the next layer.
3-In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.
4-Finished bars can also be frozen. Let each bar thaw for about 15 minutes at room temperature.