Flourless Halva Pecan Cake (Gluten-Free)
Flourless halva pecan cake is one of those cakes that successfully combines simple, wholesome ingredients with rich flavors. The halva and tahini bring depth and natural nutty notes, while the pecans add crunch and a unique texture. Together with natural maple syrup, the result is a soft yet slightly crisp cake with a gentle sweetness that pairs perfectly with a cup of coffee or tea.
The great advantage of this recipe is that it is suitable for those who avoid gluten or prefer simple, gut-friendly foods. Instead of wheat flour, it uses raw tahini and ground nuts, creating a result rich in protein, healthy fats, and deep nutty flavor. It’s an excellent solution for anyone looking for a gluten-free dessert without giving up on indulgence.
This flourless halva pecan cake is suitable both for hosting and everyday enjoyment. It’s easy to make, uses simple ingredients found in most homes, and the final result is especially impressive.
Flourless Halva Pecan Cake – Easy, Healthy, and Gut-Friendly Recipe
Ingredients for Flourless Halva Pecan Cake
• 5 eggs
• 1 cup raw tahini
• 1 cup dark brown sugar
• 1 cup nuts (pecans and/or walnuts)
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 handfuls of coarsely chopped pecans
• 2 tablespoons maple syrup (100% pure maple syrup)
Instructions (Step by Step)
Preheat the oven to 180°C.
Grind the nuts in a food processor. In a mixing bowl, combine the eggs, tahini, sugar, baking soda, and ground nuts until you get a uniform mixture. Transfer to a greased loaf pan.
Sprinkle cinnamon on top and scatter the coarsely chopped pecans.
Bake for about 40 minutes, until a toothpick comes out clean.
As soon as the cake comes out of the oven, brush or drizzle with maple syrup.
Enjoy!
Tahini Bread – Gluten-Free, Easy & Nutritious
Ingredients (for one loaf pan):
• 6 tablespoons raw tahini (whole or regular)
• 2 teaspoons maple syrup (or date syrup or honey) – optional
• 4 large eggs
• 1 level teaspoon baking powder or baking soda
Add-ins (don’t skip – you can mix & match):
• ½ teaspoon salt (for a savory version, you can add a bit more or use coarse salt)
• ⅔ cup sliced almonds / chopped nuts / pine nuts / pumpkin seeds (or a mix)
• 4 tablespoons sesame seeds (you can add a bit more if you like)
Instructions
- Preheat the oven
Preheat to 350°F (180°C). It’s important that the oven is fully hot, especially if using baking soda, as the batter should go in immediately after mixing. - Mix the base
In a bowl, combine all ingredients except the add-ins.
Whisk until you get a smooth, uniform batter.
Make sure to use a level teaspoon of baking soda to avoid a strong aftertaste. - Add the mix-ins
In a separate bowl, mix all the add-ins.
Add about ¾ of them into the batter and stir. - Transfer to pan
Pour the batter into a well-greased loaf pan (preferably lined with parchment paper).
Sprinkle the remaining add-ins on top. - Bake
Bake for 30–40 minutes, until the bread is golden and set. - Cool before slicing
Let the bread cool completely before slicing.
💡 Highly recommended: remove the bread from the pan and place it on a cooling rack to prevent steam from making the bottom soggy.
Fresh Fish in Tomato Sauce
Ingredients
• 4 fish fillets (tilapia, sea bream, or any fish of your choice)
• Half a basket of cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 5 fresh basil leaves
• ¼ teaspoon brown sugar
• Salt and black pepper, to taste
Instructions
- Heat a pan with olive oil and crushed garlic.
- Add the halved cherry tomatoes.
- Add a small amount of brown sugar (it really helps bring out the tomatoes’ flavor), along with salt and pepper.
- Cook over medium heat for about 15 minutes, until the tomatoes soften.
- Add chopped fresh basil and mix well.
- Add the fish fillets and cook for about 5 minutes on each side, until fully cooked.
Sweet Potato & Lentil Fritters
Ingredients
- 1 medium sweet potato, cooked and mashed
- 1 tablespoon lentil flour
- 1 tablespoon oat flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- 1 egg
- 2 tablespoons 3% fat yogurt
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Prepare the sweet potato
Cook (boil or bake) until soft, then mash well. - Mix everything
Add lentil flour, oat flour, cornstarch, baking soda, egg, yogurt, olive oil, and salt.
Mix until you get a thick batter. - Shape the fritters
Form small patties with your hands. - Cook on Pan: Heat a non-stick pan and add a teaspoon of oil.
Over medium heat, spoon medium-sized rounds onto the pan.
When bubbles appear (after about 4 minutes), flip and cook for another 4 minutes on the other side. - Serve. Recommended to serve with yogurt and chives or with tzatziki.
Easy Chicken Shawarma (Oven or Pan)
Ingredients
For the chicken:
- 1 lb (450 g) chicken thighs or breast, sliced
- 2–3 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- Salt & black pepper, to taste
💡 Shawarma gets its signature flavor from a mix of warm spices like cumin, paprika, turmeric, and cinnamon
Instructions
- Marinate the chicken
In a bowl, mix olive oil, lemon juice, garlic, and spices.
Add the chicken and coat well.
Let sit for at least 30 minutes (or up to overnight for deeper flavor). - Cook
- Oven: Bake at 400°F (200°C) for 20–25 minutes
- Pan: Cook over medium-high heat until golden and cooked through
- Slice (if needed)
Cut into thin strips for that classic shawarma texture.
To Serve (Classic American-friendly version)
- Tahini
- Chopped tomatoes & cucumbers
- Pickles
Homemade Gnocchi with Tomato Sauce
Ingredients
For the gnocchi:
- 3–4 medium potatoes
- 1 egg
- 1–1½ cups flour (or gluten-free flour alternative)
- Pinch of salt
For the tomato sauce:
- 2–3 ripe tomatoes (or 1 cup crushed tomatoes)
- 2 tablespoons olive oil
- 1 garlic clove
- Salt, to taste
- Optional: fresh basil
💡 Gnocchi are soft dumplings traditionally made from potatoes and flour, known for their pillowy texture
Instructions
- Make the gnocchi
- Boil the potatoes until soft, then peel and mash.
- Add egg, salt, and flour gradually until a soft dough forms.
- Roll into long ropes and cut into small pieces.
- Cook the gnocchi
- Bring a pot of salted water to a boil.
- Add the gnocchi — they’re ready when they float to the surface (about 2–3 minutes).
- Make the sauce
- Heat olive oil in a pan.
- Add garlic and sauté briefly.
- Add tomatoes, salt, and optional basil.
- Simmer for 5–10 minutes until slightly thickened.
- Combine & serve
- Add the cooked gnocchi to the sauce.
- Toss gently and serve warm.