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Almond and Pistachio Cupcakes 

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(~12 cupcakes)
Ingredients:

  • 4 eggs, separated
  • 130 g sugar
  • 40 ml oil
  • 100 g almond flour
  • 100 g peeled pistachios
  • 2 tablespoons cornstarch
  • Zest of 1 lemon
  • 2 teaspoons lemon juice
  • A pinch of salt

Instructions:

  • Preheat the oven to 180°C (350°F).
  • Using a food processor, grind the pistachios into a fine flour.
  • In the bowl of a mixer, beat the egg whites on medium speed.
  • When small bubbles start to form, increase the speed and gradually add the sugar.
  • Beat for 3–4 minutes, until stiff, glossy peaks form.
  • Lower the mixer speed and add the egg yolks and oil; mix until combined.
  • Add the almond flour, pistachio flour, lemon zest, lemon juice, cornstarch, and salt. Mix just until the batter is smooth and uniform.
  • Divide the batter evenly between cupcake liners and bake for 15–22 minutes.
  • The cupcakes are ready when golden brown and no longer wobbly.
  • Remove from the oven and let cool.

 

Optional: Lemon-Yogurt Sauce
Mix plain yogurt with 1 teaspoon honey, lemon zest, and 2 teaspoons lemon juice. Serve alongside the cupcakes.

Variation:
To make a loaf cake, pour the batter into a bread loaf pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with some crumbs.

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Watermelon fruit cake

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Ingredients:

  • 1 medium–large ripe and sweet watermelon

  • Fruits for decoration: grapes, kiwi, mango, peaches, strawberries, raspberries, blueberries -any fruits you like

Instructions:

  1. Cut off both ends of the watermelon to create a flat base.

  2. Carefully peel off the rind around the watermelon, leaving a tall red “log” of watermelon (you can shape it into a round or oval form with a sharp knife).

  3. Place the watermelon log on a large serving plate.

  4. Decorate the sides and top with slices or wedges of colorful fruits – you can secure them with small toothpicks if needed.

  5. Serve chilled from the fridge – surprise your guests with a festive and healthy “cake.”

Enjoy!

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Gluten-free festive chocolate cake

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Ingredients for the Cake:

  • 3 ripe bananas

  • 3 large eggs

  • ¼ cup canola oil

  • ½ cup silan (date syrup)

  • ¼ cup natural peanut butter or almond butter

  • 1 cup (packed) almond flour

  • 3 tbsp high-quality cocoa powder

  • ½ tsp baking soda

Ingredients for the Frosting/Topping:
(Use full amount for a layered cake; for top-only frosting, half the amount is enough)

  • 100 g high-quality dark chocolate (100% cocoa, single ingredient)

  • 250 g coconut cream (not from a can, single ingredient)

  • 5 tbsp natural maple syrup (adjust sweetness to taste)

The frosting will be relatively pourable, like a loose ganache.

Instructions:

  1. Preheat the oven to 180°C (top and bottom heat).

  2. Mash the bananas in a large bowl using a potato masher.

  3. Add eggs, oil, silan, peanut/almond butter, and vanilla extract. Mix until smooth.

  4. Add almond flour, cocoa powder, and baking soda. Mix until fully combined.

  5. Pour into a loaf pan or round pan (for a more festive cake). Bake for about 40 minutes, or until a toothpick inserted in the center comes out dry.

  6. Let cool completely before removing from the pan.

  7. For layered cake: Divide the batter into two smaller round pans, bake separately, and fill with frosting between the layers.

Frosting/Topping:
8. Melt the dark chocolate, then add coconut cream and maple syrup. Mix well until smooth.
9. Let cool slightly for a spreadable but stable texture.
10. Spread half the frosting between layers (if making layered cake) and the remaining half on top.
11. Store in the fridge until serving.*
12. Optional: Decorate with fruits like blueberries or other fresh fruits.

Enjoy!

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Homemade seasoned popcorn

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Ingredients (4 servings):

  • ½ cup popcorn kernels

  • 2 tbsp olive oil

  • ½ tsp salt

Seasoning (choose your favorite):

  • ½ tsp sweet paprika

  • ½ tsp ground cumin

  • ½ tsp garlic or onion powder (natural, single ingredient, no additives)

  • A pinch of crushed chili (if you like it spicy)

Instructions:

  1. Heat a wide pot with a lid over medium–high heat. Add the oil and popcorn kernels.

  2. Cover and shake the pot gently to spread the kernels evenly.

  3. When the kernels start popping, lower the heat slightly and continue cooking until the popping slows down (about 2–3 minutes).

  4. Remove from heat and immediately transfer to a large bowl.

  5. Season with salt and your chosen spices, mix well, and serve hot and crispy.

Enjoy!

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Crunchy seasoned chickpea snack

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Ingredients:

  • 500 g cooked chickpeas (you can also use thawed frozen ones)

  • 6 tbsp olive oil

  • 4 tbsp sweet paprika (or hot paprika, to taste)

  • 1 tsp cumin

  • 1 tsp salt

  • 1 crushed garlic clove

  • Chili flakes – to taste (optional)

Instructions:

  1. Preheat the oven to 200°C (fan is recommended).

  2. Drain the chickpeas really well – the drier they are, the crispier they’ll get.

  3. In a bowl, mix the chickpeas with all the other ingredients until evenly coated.

  4. Spread them on a baking tray lined with parchment paper – in a single layer, without overlap.

  5. Roast for about 20 minutes, until the chickpeas are golden, crispy, and pop a little in your mouth. You can stir once halfway through.

  6. Let them cool. Store in an airtight container in the fridge for 4–5 days. If they lose crispiness, a short reheat in the oven will bring them back.

  7. To serve – squeeze some fresh lemon juice on top for a refreshing twist.

Enjoy!

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Greek-style zucchini fritters with mint and dill

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Ingredients (makes about 30 fritters)

  • 3 medium zucchini (about 700 g), you can mix green and yellow zucchini

  • 1 medium potato

  • 3 eggs

  • 3 tbsp almond flour

  • 2 tbsp cornstarch

  • 1 tbsp plain yogurt

  • ½ tsp baking soda

  • 1 tsp salt

  • ½ tsp freshly ground black pepper

  • ¼ cup chopped fresh mint leaves

  • ¼ cup chopped dill

  • ⅓ cup chopped green onions

  • Olive oil (for brushing the baking tray and greasing hands)

Preparation

  1. Preheat the oven to 180°C (355°F) and line a baking tray with parchment paper.

  2. Grate the zucchini and potato using a coarse grater. Place in a clean kitchen towel and squeeze out excess liquid – the drier the vegetables, the crispier the fritters.

  3. Transfer the squeezed zucchini and potato to a bowl. Add the eggs, almond flour, cornstarch, yogurt, baking soda, salt, pepper, mint, dill, and green onions. Mix well until uniform.

  4. Lightly grease the parchment paper with olive oil.

  5. Lightly oil your hands, shape the mixture into evenly sized fritters, and place them on the tray in a single layer.

  6. Bake for 15–20 minutes, then carefully flip and bake for an additional 5 minutes until golden and crispy.

Serving tip: For a refreshing touch, serve with yogurt mixed with a little chopped garlic and mint.

Enjoy!

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