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Sometimes all we need is a little change. This dish might not taste all that different from the regular sunny side up eggs, but it does look a lot fancier and sometimes this is just what we need – a little treat just for ourselves, from ourselves, just because. And the toast is so deliciously crunchy when baked in the oven with a little bit of butter. Serve the eggs with some cheese and prosciutto and you have yourself a delicious, healthy breakfast, which also looks really good. Continue reading


Spelt Oat Bread with Walnuts


I find it really hard to find some real good bread in stores these days. Since I don’t eat wheat or buckwheat or corn, that eliminates quite a lot of options, most options to be exact. What I can choose from is mostly spelt and oat bread. But the problem is that the stores that claim to be selling spelt or oat bread are actually selling spelt-wheat or oat-wheat blend breads. There are a few bright exceptions, but not many. So making my own bread really is the best option if I want to get some diversity. That’s, in my opinion, the best option for anyone, since (a) you get to choose the perfect flavor combination and (b) you know exactly what ingredients are in your bread.

There are so many bread recipes out there that I could probably make a different bread every day just by replacing the all purpose flour with spelt flour. Most of them require yeast, though. Not that I have anything against it, I love it, actually, but I usually don’t have fresh yeast just lying around my fridge. And in situations like that, using baking soda is the perfect alternative. Not to mention that it takes a lot less time to make the bread without all the waiting for the dough to rise at least once if not twice. So for those of you who either don’t have fresh yeast in the fridge right now or don’t have much time, this is the perfect recipe. Continue reading

Concord Grape, Blueberry & Apple Galette {Gluten & Sugar Free}


It’s been more than a year now, I believe, since I’ve attended two cooking workshops by Barbarella – Green Chef. Her workshops were vegan (which I am not – to the joy of my boyfriend (that was a very funny story, by the way, because we just started dating at the time of the workshops and he got really scared that I was vegan, since he wasn’t sure how that would work out with him being a true carnivore)) but she never forced anyone into being vegan. Most of us, who attended her workshop, were not vegan, actually. She is really creative, though, and as such, a true inspiration for all of us aspiring chefs. I got a lot of ideas from her recipes and I guess the inspiration lasts even a year and so later. This galette is one of the products of that inspiration. Continue reading

Breakfast Donuts {Sugar Free & Oven Baked}

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I bought a donut baking tray a while back because I saw so many donuts on Instagram in a short period of time. Of course I had to make them myself as well, don’t you agree? The tray was far from cheap (given that it’s just a baking tray with 6 donut shaped spaces) but I decided it was a good investment. After all, it did come with a jam applier, donut shape cutter and a book of recipes (which I then realized was only in French, but hey, who knew)! My boyfriend told me that I was only going to use it once at most (like all other special baking appliances and accessories) so I had to prove him wrong. This now was the third time I used it – ha! 😀

I recently remembered I had it after I talked about it with my friend over coffee the other day. So off I was, searching for a good sugar free recipe that I could give a little twist to. Since I still had some protein powder in my pantry (from the time I “stole” it from my boyfriend beacuse I needed it for something) and since protein powders tend to give sweetness to the dish, I decided to look in that direction. This is how I found a recipe on the site.

Since I didn’t have the coconut flour (and also because I don’t really like it so I didn’t want to use it), I had to change up the recipe a little by adding quite a lot of additional walnut meal as well as spelt flour, because the coconut flour is known to be very absorbent and is therefore required in much smaller amonuts for the same amount of liquid ingredients. I also added vanilla and blueberries for flavor and some baking powder because I wanted them to rise really nicely. Keep in mind, that these donuts are almost not sweet (probably depends on the protein you use as well), so they are a perfect base for your choice of toppings. Feel free to add a few tablespoons of Sukrin or Xylitol to the mix to make them sweeter, though. You can also replace the listed ground nuts with any kind of ground nuts, or use coconut flour like in the original recipe. The final healthiness and calories of a donut will mostly depend on the topping you choose. Continue reading

Baked Eggs with Sour Cream, Prosciutto, Gouda & Thyme


I am one of those people who like to have something sweet for breakfast. Not sugar sweet of course, but you know, banana pancakes, sugar free granola and fruits, Kaiserschmarrn, all sorts of pies, millet porridge with banana, etc. (by the way, you can find recipes for all of the above already on my blog).
But from time to time I feel like having something savory for breakfast. Mostly, such desire ends up in me making scrambled eggs. So yesterday I decided I want to find a savory alternative to scrambled eggs that still contained lots of protein and would give me enough energy to get through the morning session of studying. I found the idea for today’s breakfast here, gave it a little twist in my mind and came up with this recipe. I knew I already had all the ingredients in the fridge and I even have the ramekins. The only problem was that now I had to wait until morning to make it.

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Trdelnik or Kürtőskalács


So it’s been quite a few months since we’ve been to Budapest and Prague but we just can’t seem to forget about the Kürtőskalács (as they call them in Hungary) or Trdelnik (as they call them in the Czech Republic). For more on these little treats, follow this link, but for this post let it be enough that we just could not seem to get enough of them.

Of course I decided I wanted to try to make them at home. And what better time to do it than to surprise my boyfriend with them for breakfast as part of my 1 year anniversary gift for him. It ended up being a really great surprise, especially since just a day before I decided to make them, we were walking around Ljubljana and he said: “Oh, what I wouldn’t give for a Trdelnik right now! I would eat one without giving it a second thought and without thinking about the calories!”

Now back to the recipe. The trick is, that Trdelniks are traditionally baked over an open fire. So that could be quite a big problem. The second, smaller one, was finding a recipe in English. So you can tell I was really happy when I came across this recipe which was (a) in English and (b) for Trdelnik made in the oven! Yaaay! I changed the recipe and used spelt flour instead of wheat, reduced the amount of liquid due to the differences in flours and used sukrin instead of sugar, and they turned out great. My boyfriend was super happy and he said they tasted just like the real deal! Great success!

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Chocolate Egg Crepes {Sugar & Gluten Free}

IMG_6142As you may have noticed, I kind of have a thing for breakfasts. They are just the easiest to make and at the same time most delicious. I once read a statement about breakfast that I really liked because I never thought of it that way but it is so true: You can never actually skip breakfast because the first time you eat during a day is when you “break your fast”. So having a long list of breakfast recipes and ideas is actually a must, right? And one other thing about breakfasts – you can make them look and taste like a real dessert but at the same time know they are oh so healthy. And that to me is a perfect combination.

So the other they I’ve been thinking what I could make myself for breakfast since I’ve lately been on a kind of banana pancake breakfast “diet” (I just couldn’t get enough of them). I decided to go with a variation on these same ingredients – two eggs, banana, some raw cacao and fresh fruits, but I “wrapped” them in a completely different dish – chocolate crepes. Continue reading