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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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Crispy oven-baked potatoes

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Ingredients (serves 4)

  • 1 kg potatoes (small red potatoes recommended)

  • 3 tbsp good-quality olive oil

  • Sprigs of rosemary, fresh za’atar, or oregano (to taste)

  • Salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 200°C (390°F), top and bottom heat.

  2. Wash the potatoes well. If using small young potatoes, you can leave the skin on.

  3. Cut the potatoes into relatively thin, long strips.

  4. Line a baking tray with parchment paper and arrange the potatoes on it.

  5. Drizzle with olive oil and season with salt, pepper, and herbs.

  6. Mix well with your hands so each piece is coated with oil and seasonings.

  7. Bake for about 20 minutes.

  8. Remove from the oven, flip the potatoes to the other side, and return to the oven until crispy and golden.

Enjoy!

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Roasted beet and yogurt spread

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Ingredients

  • 2 large beets

  • ½ cup coarse salt (for roasting only)

  • 1 cup plain yogurt (about 3% fat)

  • 2 tbsp good-quality olive oil

  • 1 tsp freshly squeezed lemon juice

  • 1 tsp natural apple cider vinegar (single-ingredient, no additives)

  • 1 level tsp salt

Preparation

  1. Roast the beets: Place the beets (unpeeled) on a baking tray lined with coarse salt. Roast in a preheated oven at 180°C (355°F) for about 2 hours, until very tender (check with a knife).

  2. Cool and peel: Remove from the oven, let cool slightly, peel carefully, and cut into rough cubes.

  3. Make the spread: Place the roasted beets, yogurt, olive oil, lemon juice, apple cider vinegar, and salt in a food processor. Blend until smooth and creamy.

  4. Serve: Transfer to a bowl, drizzle with a little olive oil if desired, and serve with bread, crackers, or fresh vegetables for dipping.

Enjoy!

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