Mum’s GF Lebanese bread recipe

Nothing equals warm homemade bread – it’s fluffy, light, gluten-free and vegan!


1. Wet

• 2.5 tsp yeast

• 2 cups warm water

• 2 tsp maple syrup

• 2 Tbsp extra virgin olive oil

• 2 Tbsp. psyllium husk powder

2. Dry

• 1 cup white rice flour

• 1 cup brown rice flour

• ½ cup arrowroot powder

• 3 tsp xanthan gum

• 1 tsp. salt


1 Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes.

2 Add the oil and psyllium to the mix and stir.

3 In a large bowl, whisk the dry ingredients together.

4 Add the wet mix into the dry and stir until combined.

2 Cover and leave for 45 minutes.

4 Divide your dough into 8 balls; Take one ball and using your hands, gently create a circle by pushing the dough out from the middle (not too flat)

5 Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned. Repeat with the remainder dough.

6 Allow to cool completely before you slice.

Superfoods bites – Snack of the week

Since I regularly prepare almond milk, I end up with tons of almond pulp (residue in nut milk bag) and then have fun in trying to create new recipes in order to avoid food waste!

These Superfoods bites are definitely the highlight of this week’s snacking! They’re raw, vegan and filled with nutrients.


1 cup almond pulp

4 pitted dates

1/3 cup almond milk

1/2 cup shredded coconut

1 tbsp maca powder

1 tsp raw vanilla extract

Toppings: carob powder, chia seeds, goji, cacao nibs, maca, coconut


Simply blend all ingredients and turn into balls. Then add toppings of choice and refrigerate!

Golden milk – True love

I’ve been going on and on about the virtues of golden milk as it helped me recover from a suspected IBS episode! It’s easy to prepare and very rich in flavor – yes it’s true love!

Among it’s benefits: anti-inflammatory, strengthens immunity, remedy for digestive disorders, blood purifier… the list goes on and on!


1 cup unsweetened almond milk (preferably homemade)

1 tsp turmeric

1 tsp cinnamon

1 tsp fresh grated ginger

1 tsp manuka honey

Simply place all ingredients in a saucepan. Bring to a boil while stirring and serve warm.

Say “vegan cream cheeeeeese”

Say vegan cheeeese!!

An indulgent and rich flavor & texture, this vegan cream cheese recipe is the best I’ve landed on! Though it requires a bit of patience (48-hour fermentation) it’s totally worth it!


3 cups cashew soaked for 24hrs and drained

2 capsules acidophilus probiotic

1/2 cup water

2 tsp sea salt

1/2 tbsp miso

1 tbsp nutritional yeast

(You can add herbs for flavoring like dill – I prefer it plain)


1. Process cashew with half the water and the probiotic (ie empty the capsules in the mix)

2. Place mixture in cheese cloth, tightly tie up with rubber band & store in a cool & dark place for 48hrs

3. After 48hrs process your mixture with the remaining ingredients until smooth

Caramel candy pudding

This caramel pudding is guaranteed to take you back to your childhood – it tastes just like caramel candy while it’s raw, vegan, sugar-free and all-organic!


10 pitted dates

1 cup Shredded coconut

1/2 cup almond milk (mine is homemade)

1 tbsp coconut oil

1 tsp vanilla

Cacao nibs to garnish

Simply blend and serve; you can add a pinch of sea salt!

Banana upside-down cake love story

This must be my favorite recipe so far this year!

It’s super healthy, nutritious, simple and most importantly delicious! It’s vegan, gluten-free and does not contain any sweetener – I instead relied on the all-natural banana sweetness!


3 to 4 large bananas

1 tbsp cinnamon

2 tbsp coconut flour

2 tbsp almond butter

1/2 cup almond milk

1 tbsp carob or cacao powder

1 tbsp cinnamon

Cacao nibs


1. Use non-stick spray on a baking pan

2. Chop 1 to 2 bananas (depending on the size of your pan) and spread onto the pan

3. Sprinkle with cinnamon

4. Blend 2 large bananas with the almond milk, coconut flour, almond butter, carob or cacao

5. Pour onto the bananas which you placed in the pan

6. Bake for up to 7 minutes depending on the texture you like (keep checking on it in-between)

Vegan ricotta – The real deal

Vegan ricotta cheese is unbelievably tasty and simple to prepare!

I like to use it in salads or simply on rice crackers.

I actually tested the recipe on non-vegans who confirmed that it’s incredibly similar in taste to regular ricotta!

All you need to do is start by preparing unsweetened almond milk and using the almond pulp (leftovers in the nut milk bag) as your base.


1 cup almonds (soaked at least 1 hour)

2 cups water

1.5 tsp sea salt

1 tsp black pepper

Juice 1/2 lemon


1. Blend almonds and water

2. Strain through nut milk bag. Save the milk for other uses and keep the almond pulp in a bowl.

3. Add salt, lemon juice and black pepper to almond pulp and combine well

Voilà all done! Enjoy

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