Vegan Gluten Free Chocolate Salami Log

in Chocolate Greek Fasting / Vegan Greek Fasting Desserts Greek Fasting/Vegan Quicky Recipes Vegan on

A Vegan Gluten Free Chocolate Salami Log with few ingredients, very easily and quickl to made. Melts in your mouth and everyone will love it.

It is one of the easiest desserts you can make, because you usually have all the ingredients you need at home.

You can make many variations on this recipe, such as adding orange zest to give more flavor. Instead of walnuts, use other nuts such as almonds or pistachios, which will give a very nice color.

I used the homemade Gluten Free Vegan Tahini Cookies (see the recipe here) and it really turned out perfect. But if you don’t want or don’t have the time to bake cookies just use vegan cookies that you will buy.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • With homemade Gluten Free Vegan Tahini Cookies (see the recipe here) this dessert is perfect but if you don’t want or don’t have the time to bake cookies just use vegan cookies that you will buy.
  • When the Salami Log is ready, I usually cut it into portions and wrap each portion with parchment paper and put it back in the freezer. So the portion is ready when I want to serve it.

Good Luck and Bon Appétit!!!

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Vegan, Gluten Free Buns with Olives & sun-dried Tomatoes

in Bread Breakfast / Brunch Greek Fasting / Vegan Greek Fasting/Vegan Greek- Fasting Vegan on

Recipe for Vegan, Gluten Free Buns with Olives and sun-dried Tomatoes, for school or for the office. With a fluffy dough, without kneading.

Bread, olive and tomato have always been an irresistible combination of deliciousness!

The benefits of olives are many and they help heart health, prevent stroke, reduce the risk of type 2 diabetes. They contain a large amount of antioxidants. They help fight depression. They have a therapeutic and anti-aging effect.

Sun-dried tomatoes are very healthy food too. They are a concentrated source of nutrients, providing vitamins C and K, iron and lycopene, an antioxidant associated with reducing the risk of certain types of cancer.

In addition to all these benefits that olives and sun-dried tomatoes have, they are a very tasty combination together with bread and are perfect for breakfast! Make with simple and few ingredients, healthy, vegan, gluten free, fluffy buns with olives and sun-dried tomatoes!

If you’re not vegan, add also feta cheese. It’s a mouthwatering!

Make these buns and enjoy them at any time of the day. They are so delicious, once you make them, you’ll be making them again and again just like me!

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • I used a total of 500 gr. from gluten-free flour:
    – 200 g Mix B by Schär
    – 200 g White Mix by Semper
    – 100 g Fioreglut by Caputto
    But you can use whatever gluten-free bread mix flour you want. Be careful the ones with  large amount flour of corn, buns may come out a little tighter.
  • The flour mixes I used have xanthan, psyllium, bamboo fiber so I didn’t add extra xanthan & psyllium husk.
  • The molds I used were 8cm / 3”inches  round, if you are making this in cupcake molds, you may need 18 instead of 12 for the amount of dough I am giving you. You can also divide them into two long narrow cake tins and bake them like bread. In this case increase the baking time by 10-15 minutes..
  • If you make them smaller, therefore more, you should reduce the baking time a little depending on the size. Or if you want to make them bigger, you should increase the time baking.
  • Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

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3-ingredients Gluten Free, Flourless & Sugarless Pistachio Cake

in Brunch Desserts on

This pistachio cake is dazzling, impressive and absolutely tasteful. With only 3 ingredients, flourless, sugarless and naturally gluten-free. It will drive you crazy as well as my family! The recipe is my own inspiration as I really like pistachios and this cream gave me the impetus for more sugarless creations in my kitchen.

When I first saw this pistachio cream, I went crazy with both the taste and the color. The fact that it is also with no added sugar  is a bonus for desserts delights without concerns about high blood sugar, without many regrets about dessert.In general, it is a very good solution for those who need to avoid sugar. That’s why I have many recipes in my plan to make with this pistachio cream. But also in general with the entire Premium range of Sisinni Spreads by Rito’s Food.

There are two secrets for successful recipe. 1) Use fresh free range eggs. The fresher they are, the better the meringue is made. 2) The pistachios should also be fresh and raw to keep that amazing color. I was lucky enough to have my husband order pistachios from a small Greek cultivating pistachios farm that he found on a facebook group and they were amazing.

In this recipe we only use the egg whites. With the egg yolks left over from this recipe, I suggest you make Pastry Cream (see recipe here) to use in Mille feuille / Napoleon (see recipe here), Tarts (see recipe here ) etc.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • Sissini products by Rito’s Food can be found here (click to see the map).
  • I recommend raw pistachios because they have an amazing color. I was lucky enough to have my husband order pistachios from a small Greek cultivating pistachios farm that he found on a facebook group and they were amazing.
  • It is not necessary to have a chocolate covering for the decoration on top. It’s just as tasty without it. But the dessert with white chocolate topping is more impressive.
  • I kept the dessert in my fridge for about 5-6 days. I don’t know if it can be kept for more days because every time I made it we ate it within 3 days. This time we tried to keep it longer but again we couldn’t resist more than 6 days! 🙂
  • Baking time depends on the height/amount of dough in the pan/silicone mold and also on how strong is your oven. For example, my new oven is less powerful than the previous one. So adjust the time according to your oven and your pan.
  • The toothpick test: dip a clean toothpick or wood skewer into the center of the cake, if it comes out clean, without traces of dough, it means that your cake is baked. If it is not, leave it for another 5 minutes and repeat the same test. If the top surface of your cake has darkened a lot, but the toothpick is still wet when  comes out of the dough, then cover it with a piece of aluminum foil so that it doesn’t get another color and continue baking.

Good Luck and Bon Appétit!!!

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Gluten Free Raisin Bread with Honey & Nutmeg

in Bread Breakfast Brunch Greek Fasting Desserts on

Amazing gluten-free, dairy-free, sugar-free Raisin Bread with an aroma of nutmeg & orange and a honey taste. You ‘ll love them at a first bite!

Ideal snack to have it with you at school, at work, at the sea, on excursions.

These Raisin Bread are dairy-free, egg-free and sugar-free.

Raisins are an amazing food, a very nutritious snack with many health benefits, as they do not contain additives and preservatives.

They have antioxidant and antimicrobial properties. They are rich in iron, vitamins and minerals. They are also a good source of magnesium, for heart health and muscle function.

Raisins are rich in fiber. They are a good choice in cases of lethargy and lack of energy. Recommended in the diet of athletes who need more enhanced energy.

In my young years when I was mountain climbing, it was one of the first foods I was told to carry with me in the mountains.

In my school years, I remember that for snacks there were two main foods that I was taking with me. Greek sesame bagels – koulouri Thessalonikis (see recipe here) and Raisin Bread. So Raisin Bread reminds me of my carefree childhood years.

I remember my mother and my grandmother, in those years, when the raisins went stale, she would cut them into slices and bake them in the oven to make nuts. On Holy Week when we were fasting, she made us mountain tea or linden and we dipped the toasted slices of Raisin Bread in it. This is how I have combined Easter with Raisin Bread.

In addition to raisins, you can also add walnuts to these Raisin Bread and give them even more energy, making them the perfect breakfast for all the family.

If you don’t have orange or you don’t like it, you can replace it with a decoction that you will boil and use after straining. For example: anise, sage, mountain tea, dictamom etc. You can also dip them in brandy.

Nutmeg can be replaced with cinnamon or grounded cloves.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • In the photos you can see the recipe with the flours:
    – 50 g Schär C
    – 70 g Freee rice flour
    – 380 g Schär B
    in total it comes out to 500 g and as you can understand I put leftovers of gf flours I had.
  • I didn’t add psyllium husk because Schär Mix-B contains it.
  •  If you don’t have oranges or you don’t like it, you can replace it with a herbal tea ορ beverage such as: anise, sage, mountain tea, dictamnus etc. You may also soak them in brandy.
  • Nutmeg can be replaced with cinnamon.
  • If you make them smaller, therefore more, you should reduce the baking time a little depending on the size. Or if you want to make them bigger, you should increase the time baking.
  • Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

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Gluten Free Amygdalota – Greek No Bake Almond Marzipan

in Greek Fasting Desserts Greek Traditional Desserts Quick Desserts Vegan on

Traditional Amygdalota – Greek Almond Marzipan are a bite-sized sweet associated with days of joy and celebrations! A classic treat for engagements, weddings, christenings and any kind of celebration. They are white, as defined by Greek customs because they are offered in celebrations, symbolizing purity and joy.

Amygdalota – Greek Almond Marzipan are undeniably a Greek-flavored sweet treat. You can found them all over Greece, with small variations in recipe  but always almonds are predominant ingredient.

Recently Athena, an online friend uploaded them to a facebook group. Seeing her photo really made me drooling. I kept her recipe and searched all my recipe’s notebooks to find the recipe of Mrs Avra, mother of one of my fellow student. Mrs Avra was an amazing cook and she was from island Chios. Amygdalota – Greek Almond Marzipan from island Chios is the most famous.

In the end, both recipes were the same. The only difference was that Mrs. Avra, used almonds with the shell, cracked them to get the nut, then blanched them (removed their skin) and finally ground them to make powder / almond flour. Then mixed it with icing sugar and rose water! Which I suggest you do if you have the time and you are quite patience because the result is clearly more aromatic.

Vegan, Gluten Free Delicious Amygdalota – Greek Almond Marzipan that will become your favorite treat. I’m giving you the recipe with only 3 ingredients, no bake but full of flavor in one bite!

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • If you can’t find rose water, you can use flower water or plain water with 3-4 drops of almond scent. You can also add lemon zest to flavor the water.
  • If you don’t have or can’t find almond flour, then take almonds, clean them to make them white and grind them until they become powder. But I suggest you pass through a strainer/sieve so to remove the big parts almonds that have not been ground.
  • Depending on the almond flour or the almonds that you will grind, the mixture may be thicker or thinner. Depending on it, you add extra rose water or extra almond flour or powdered sugar.
  • If you find difficult to shape them in to pear shape, you can moist your hands with a little rose water.
  • In many variations that I read, instead of rolling in powdered sugar, you can roll them in granulated sugar.
  • At the top instead of a pistachio, they traditionally put a clove on top which is not eaten and you just throw it away. I prefer them with pistachios because you can eat it  whole and you don’t have to throw anything away.
  • They don’t need  refrigerator to keep them because they only have almonds and sugar. Sugar together with salt are the natural preservatives.

Good Luck and Bon Appétit!!!

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Gluten Free Vegan Tahini Cookies

in Cake/Cookies Greek Fasting / Vegan Greek Fasting Desserts Greek Fasting/Vegan Vegan on

Uniquely amazing cookies with rich tahini flavor. If you make them with sugar, they are vegan and a little more crunchy. If you make them with honey to make them for Greek fasting or a vegetarian version, you have the taste of tahini and the rich aroma of the honey. You can decide of your own, because I couldn’t choose between these two, which is my favorite.

The ones with sugar reminded me that I was eating something like halva (the one with tahini of course). T one batch I put sesame inside the dough and I liked it very much, but the sesame on the outside have a beautiful appearance. If you really like sesame, then cover the entire surface of the cookie. I also made some plain because not everyone in my family likes sesame very much.

Don’t be afraid to make a double batch of these cookies because they’ll disappear very quick.

I make them 4 batches total. In 2 batches, I used light brown sugar and in the other 2, honey and I really didn’t end up with which I prefer most and they are my most favorite. The only sure thing is that they disappeared very quickly. They are ideal for accompany your tea or your coffee.

Almost every Saturday me and my friend go to the farmer’s market to buy fresh vegetables and fruits. Then, we always have coffee and chat in a coffee shop near there. These cookies were the perfect accompaniment to our Saturday coffee. As you can understand, I took them with me in a small container because they can’t offer us something gluten-free. The good part is that in almost every coffee shop or restaurant, when I have explained what is the “coeliac disease” that I have, they let me have my own gf cookies or gf bread, that I took from home.

Why I make my cookies squares? Because I ordered from the internet a metal “Π” shaped mold, special for making square cookies. But being restless spirit that I am, as well as and quite inventive, something that I inherited from both my parents, I wanted anyone to be able to make square cookies, without special molds, without expenses and also having every cool gadget, you need more and more kitchen cabinets to stuff all these and sometimes you’ll use it only once.

If you also want square cookies without special molds, see how I did it, after the end of the recipe.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • For square cookies I did the following trick. I used a package box from parchment paper/cling film/aluminum foil and lined the inside with parchment paper. Then I filled it with the dough, pressing it very well and firmly. I wrapped it with the greaseproof paper and then with film and put it back into box so that it will keep its shape while it’s in the fridge.
  • Cookies with the sugar (vegan ones) become a crispier and the dough firmer. If you are not vegan and add honey then the dough becomes more soft.
  • Make a double batch of these cookies because they’ll be gone in no time.
  • If you make them smaller, therefore more, you should reduce the baking time a little depending on the size. Or if you want to make them bigger, you should increase the time baking.
  • Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

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Gluten Free Chocolate Salami Log

in Cake/Cookies Chocolate Desserts Quick Desserts Quick Recipes Quicky Recipes on

Impressive Chocolate Salami Log with few ingredients, very easy to make and a dreamy chocolate taste…

Ideal dessert for festive family meals that will surely impress your guests. You can do it several days before because this Chocolate Salami Log gets better the longer it stays.

Use a good chocolate couverture with a rich cocoa flavor, at least 60% cocoa content such as Sisinni by RITO’S FOOD.

This Chocolate Salami Log can be kept in the fridge for a long time, about 15 days, but it should be well wrapped or closed in a airtight container so that it does not dry out. In my house, disappeared within 3-4 days.

If you like nuts very much,  like walnuts, hazelnuts etc., you can grind them and mix them into the chocolate mixture. Or you can sprinkle them on top instead of cocoa powder.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • A trick that I do, is that the remain pieces that I have cut for serving, I wrap each piece individually with parchment paper and put it in the fridge. It makes easier to have only one piece.
  • You can also grind nuts of your choice, like walnuts, hazelnuts etc.,,  and add them to the chocolate mixture. Or you can sprinkle them on top instead of cocoa powder.

Good Luck and Bon Appétit!!!

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Gluten Free Greek Savoury Milk Pie – Galatopita

in Breakfast / Brunch Cakes/Tarts (not sweet) Greek Traditional Recipes Quick Recipes Quicky Recipes on

The Sweet Milk Pie -Galatopita (see recipe here) that I gave you the recipe earlier was a great hit as you told me and thank me. I’m a type of sweet tooth and prefers desserts and sweets more than the savoury foods, but since a lot of you want to have more savoury options, I’m giving you this variation of Milk Pie -Galatopita.

You can use cow’s or goat’s or even sheep’s milk. The simplicity of this pie is what makes it so wonderful and loved by all.

I am giving you a very easy and quick recipe for a yummy Gluten Free Savoury Milk Pie – Galatopita without phyllo, and so easy process that you will defiantly bake it every week.

You can add whatever fresh herbs you like such as parsley, oregano, rosemary etc. giving  you my favorites for this recipe.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • Butter is a personal matter. Most people want the food to smell butter and the food with a lot of butter it’s richer in taste. I personally want a lot of butter in desserts in desserts but no at my meals. That’s why I’m giving you the normal amount of butter but for myself I do it with less and works fine.
  • You can add whatever fresh herbs you like such as parsley, oregano, rosemary etc. giving  you my favorites for this recipe. Instead of fresh herbs you also can use dried herbs.
  • Let Galatopita –  Savoury Milk Pie to cool enough before cutting it into pieces and serving it, so to keep its shape
  • The secret of the perfect Milk Pie is that the cream does not thicken too much and the layer that makes in the baking pan must be   thin approx. 1 cm / like pinkie finger.
  • You can add feta cheese or any other cheese to the cream before baking. It will look like a cheese pie.

Good Luck and Bon Appétit!!!

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Gluten Free Mille Feuille (Napoleon)

in Desserts Puddings Recipes on

The famous Mille Feuille (Napoleon) is a classic value and a favorite dessert of all, for decades, with a crispy puff pastry and rich cream!

Mille Feuille (Napoleon) together with Tiramisu (see recipe here) are the two most favorite desserts of my first-born son who, apart from eating them, also knows how to make them.

This ultimate dessert with rich cream and crispy puff pastry that no one can resist here in a gluten-free version so everyone can enjoy it.

Step-by-step recipe, with detailed instructions to make it very easy!

One package of Schär’s puff pastry requires half a dose of Crème Pâtissière / Custard (Pastry Cream) (see the recipe here) and makes 6 servings. I made the whole dose of the cream, I used half of it here and the other half the next day when I baked puff pastry again because there was no crumb left from all of us at the same day.

You have to set the Mille Feuille (Napoleon) at the the last minute before serving it and it would be good not to put it in the fridge at all so that the puff pastry doesn’t get moist from the cream. Although for some, like my sister, she prefers it more at the next day.

And for those of you who are not so young and you were reading Lucky Luke, you should remember the dog Rantanplan who ate the wads of bills because he thought they were Mille Feuille (Napoleon)  that it had tasted once. Unfortunately, I have given away my collection and I only found these photos on the internet:

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • In the cream for the Mille Feuille (Napoleon), I would suggest you to make it with milk and heavy cream to give a richer taste.
  • One package of Schär’s puff pastry requires half a dose of Crème Pâtissière / Custard (Pastry Cream) (see the recipe here)  and makes 6 servings. I made the whole dose of the cream, I used half of it here and the other half the next day when I baked puff pastry again because there was no crumb left from all of us at the same day.
  • You have to set the Mille Feuille (Napoleon) at the last minute before serving it and it would be good not to put it in the fridge at all so that the puff pastry sheets doesn’t get moist from the cream.
  • On top of the cream layer you can add a layer of whipped cream as many patisseries shops do to give an extra fluffy texture.

Good Luck and Bon Appétit!!!

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Gluten Free Crème Pâtissière / Custard (Pastry Cream)

in Desserts Puddings on

Crème Pâtissière / Custard (Pastry Cream) is the basic cream for many recipes and desserts. The ingredients are simple, but of the quality and how fresh the ingredients are, will make the difference.

I am giving you the basic recipe for this Crème Pâtissière / Custard (Pastry Cream) with milk. But you can replace half the amount with heavy cream to get a richer taste and a lighter texture.

You should pay attention to the fire/temperature you are working with to this Crème Pâtissière / Custard (Pastry Cream).  It should be low to medium and never have a high heat because the milk may be burned at the base of the pot the cream will smell bad.

There are many variations based on Crème Pâtissière / Custard (Pastry Cream). Usually in fruit tarts, we also add a little lemon zest to bind better with the acidity of the fruits.

You can add whipped cream to the Crème Pâtissière / Custard (Pastry Cream) that has cooled, so that the cream becomes fluffier , and you’ll have the Légère cream. The ratio is 1 part whipped cream and 2 parts Patisserie / Custard cream.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • In order for the cream to cool properly without forming a crust and unsightly skin on its surface, it is necessary to put cling film on the entire surface of the cream, without a gap to prevent of creation extra moisture.
  • If you add vanilla  extra (liquid) or vanillin then add it at the end.
  • I am giving you the basic recipe for cream with milk. But you can replace half the amount with heavy cream to get a richer taste and a lighter texture.
  • You should pay attention to the fire/temperature you are working with to this cream.  It should be low to medium and never have a high heat because the milk may be burned at the base of the pot the cream will smell bad.

Good Luck and Bon Appétit!!!

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Gluten Free Pastitsio (macaroni pie) with Spinach & Feta Cheese

in Pastas Vegetables on

The Greek Pastitsio is a baked pasta dish with ground/minced meat and béchamel sauce. It looks like macaroni pie. If you’re like me and don’t like ground/minced meat much, unless it’s burger or meatballs you’ll love this recipe.

The Greek Pastitsio is a baked pasta dish with ground/minced meat and béchamel sauce. It looks like macaroni pie. If you’re like me and don’t like ground/minced meat much, unless it’s burger or meatballs you’ll love this recipe.

Yes, I know, I’m one of the few Greek people who doesn’t love the classic Greek pasticcio with ground/minced meat. Even before I was diagnosed with celiac disease, when I made pastitsio for the family, I would just keep pasta and eat it with  feta cheese and fresh tomato, which is why is one of my first recipes that I post was “Greek Horiatiki style Gluten Free Pasta” (see the recipe here) .

But I love this pasta with the velvety béchamel and the light spinach filling. This béchamel is the easiest version to make and it was taught to me by my aunt who is an excellent cook. Of course the roux method, where you cook the flour with the butter, is the right one and gives a different flavor to the béchamel, but when you are in a hurry to make the food and go to work, you usually don’t have patience and you don’t have the time in case of messes up, to fix it or start over. Also since many of you are in the beginning of experiment to cook, let’s make it the easiest way to make cooking time enjoyable and not a compulsive task.

Because the recipe is quite complicated, like any Pastitsio, I usually double or triple the amount of spinach with leek, spring onion and dill. I keep what I will use and freeze the rest for another day. I also do the spinach filling a day before to reduce the time spending in the kitchen that day. It’s my go-to recipe spinach filling for both “Quick & Easy Gluten Free Spinach Pie with Tortillas” (see recipe here) and “Gluten free Spanakopita – Spinach Pie with homemade phyllo” (see recipe here)

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • Along with the spinach, you can also add chard or other vegetables with green leaves.
  • For greater convenience or if fresh spinach is out of season, use frozen. Of course, fresh spinach has another sweetness, which even if you freeze it after sauteing it with the leek and spring onion, it retains its flavor.
  • The key material for my béchamel to come out fluffy and light is the baking powder I put and I usually make it with corn starch/corn flour, but you can also make it with any other flour.
  • I always make the béchamel in the same pot that I boiled the pasta because I don’t want to end up with a lot of dishes to wash.
  • For nicer presentation and easier to cut it without fall apart, it is better to leave it on the kitchen counter for at least 1 hour, to cool.

Good Luck and Bon Appétit!!!

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Chocolate Beetroot Gluten Free Soft Cookies

in Cake/Cookies Chocolate Desserts on

If you loved the Gluten free Chocolate Beetroot Cake, then you will adore these cookies! Like the beetroot cake, these cookies are a great way to get our kids to eat beets without realizing them because they’re hidden inside the cookies and chocolate. They will surely go crazy!

I used gluten-free self-rising flour, but if you don’t have it, add baking powder. (see 💡).

I recommend the big ones so you can take one with you for a snack at school or at office.

Ideal for kid’s parties.

These soft cookies are perfect for making ice cream sandwiches in the summer months. Also use them as a base for “3 -minute Gluten Free Mini Cheesecakes with only 4 ingredients” (see recipe here).

The recipe I give you below has relatively little sugar and they are not that sweet. You can add more sugar or sprinkle them with icing sugar or even better decorate with the pink cream that I put on some cookies is the ” Buttercream with Berries ” that I also made on the “Gluten free Chocolate Beetroot Cake” (see the recipe here).

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

  • The cookies are not sweet enough. If you want you can even double the quantity of the sugar.
  • Instead of icing sugar, you can put granulated sugar. But with the icing sugar, the dough becomes a little firmer and you can make the cookies more easily.
  • If you don’t have self-rising flour, use gluten-free pastry flour and add 1/2 tbsp. baking powder for every 250 g. flour.If you don’t have self-rising flour, use gluten-free pastry flour and add 1/2 tbsp. baking powder for every 250 g. flour.
  • The pink cream that I put on some cookies is the ” Buttercream with Berries ” that I also made on the “Gluten free Chocolate Beetroot Cake” (see the recipe here).
  • If you make them smaller, therefore more, you should reduce the baking time a little depending on the size.
  • Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

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