Gluten Free Paleo Brownies


I have binged on these bad boys a couple times while back home. They are delicious and easy to make. My favourite is using them instead of graham crackers for s’mores. Most marshmallows are gluten free. This is good news!


6 tablespoons coconut oil
1 cup Hershey’s cocoa or 8 ounces bittersweet chocolate
2/3 cup coconut sugar
1/2 teaspoon coarse Celtic sea salt (optional)
1 teaspoon vanilla extract
2 large eggs
1/3 cup tapioca flour or arrowroot flour
2 teaspoons coconut flour or almond flour

** 2 teaspoons maca powder optional


Preheat oven to 350 ºF and adjust rack to middle position. Grease an 8-inch glass square pan with some coconut oil.

Place coconut oil and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract.image

Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour.


Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the baking dish and smooth into an even layer.


Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.image

** Of course you can add some chocolate chips or nuts of your choice to add texture.


Healthy Gluten Free Chocolate Banana Muffins

imageI love Saturdays! Today, I am going to head down to Central World to do some shopping, then yoga in the park, then it’s time for the organic Farmer’s Market at K Village on soi 26. After that, my friend and I are going to meet up and I’ll be making Chana Masala for the first time ever! Two new recipes in one day!

But first, I crave chocolate. Here’s a delicious, simple and healthy chocolate muffin recipe! It’s not too sweet, but you can add more sugar if you need to.

What I love about this recipe is that the main flours are great sources of protein and energy (buckwheat & oats). Oats are great for cardiovascular health, as well as stabilizing your immune system. Buckwheat is an ancient grain, so we humans are used to metabolizing this easily digestible protein. Both of these flours also gradually release energy, so you don’t suffer a sugar crash, like with other muffins. These two flours combine the basis of all my cooking and baking needs.

Start by preheating your oven to 180 degrees Celsius, or 350 degrees Fahrenheit.

Next, gather your dry ingredients. In a large bowl, mix together the following ingredients:

  • 3/4 cup buckwheat flour (available from Arrowhead Mills in most Topps, or order from Good Karma)
  • 3/4 cup gluten free oat flour (I use Bob’s Red Mills Gluten Free Rolled Oats. I blitz them into a flour using a food processor)
  • 1/2 cup Hershey’s Unsweetened Cocoa
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flax seed (for extra protein and fibre)
  • 2/3 cup chopped walnuts (optional – but great source of healthy fats for vegetarians. Go on, add some!)
  • 1/4 cup Gluten Free Oats – for topping the muffins

In a second mixing bowl, mix the wet ingredients:

  • 1 1/2 cups mashed bananas (usually 3 large ones. I like to freeze them the night before, as it softens them and adds a bit of moisture)
  • 1/3 cup honey or brown sugar
  • 1 tsp vanilla
  • 1 egg (Vegan? Use 1 tbsp of ground flax seeds and 3 tbsp of water)
  • 3/4 cup milk (any type of milk – dairy, almond, soy, rice etc)

Now, you want to gradually add the wet ingredients to the dry ones. Be sure to combine everything, but don’t “over-stir.” Scrape down the sides of the bowl to get all the flour bits.

Be sure to grease the top of your muffin tray, so that when the muffins rise, they don’t stick to the tin. Use a tbsp measure to spoon the mixture into the muffin cups. Top with a sprinkling of oats.

Bake for 20-30 mins, or until a toothpick inserted in the centre of the muffins comes out clean. These muffins will make your house smell scrumptious!

Yield: 12 large muffins



Quinoa Protein Bars



My first quinoa experiment was with GF Choc PB Balls and they turned out great. The sad part is, they didn’t last long!


  • 1/3 cup quinoa, pre-rinsed
  • 2/3 cup water
  • 16 whole (pitted) dates, no sugar added
  • 1/2 cup raw almonds with skin
  • 1/3 cup Skippy crunchy peanut butter (almond butter is an option)
  • 1/4 cup Hershey’s semi sweet chocolate chips (make sure they are made in the USA)
  • 1 tablespoon honey (optional)


TIP: Make this recipe into 20 Quinoa Protein Bites at about 1″ each, and you’ve got a snack that’s under 100 calories!


  1. Add quinoa and water to a small sauce, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours. Overnight will is ok too.
  2. Using a food processor, add dates and pulse until they form a ball. Remove dates and place in a medium mixing bowl.
  3. Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill.
  4. Add dates, almonds, peanut butter and cold quinoa to the food processor and pulse until ingredients are well combined.
  5. Return ingredients to the mixing bowl, shape into 6 – 2″ x 1″ bars, about 1″ thickness. Place on a dish, refrigerate until chocolate is set.
  6. In a small saucepan, add chocolate chips and honey. Melt over low heat or in a double-boiler. Evenly spread a thin layer of chocolate over the top of each protein bar, return to the refrigerator and allow chocolate to harden.
  7. Bars can be stored in an airtight container for several days.

**Optional, omit the honey and add chocolate chips to the food processor when adding the quinoa.


GF PB & Choc Balls

I would end my life if someone told me I could never have peanut butter

I would end my life if someone told me I could never have peanut butter

Last Saturday, I bought a bag of quinoa. I am a quinoa virgin. Ok, well I have had it in stuff, like Amy’s Sonoma Veggie Burgers. But I have never cooked it. However, I am a confident person and an acceptable chef. So I know I can deal with this protein packed little grain.


A vegetarian’s friend

Since I eat lots of GABA rice and tofu, I wanted something that was healthy, but also a little bit of a treat. Say, at 2.30pm, when I am looking at the clock thinking Only 45 minutes left of my school day, a pick me up like peanut butter and chocolate might make that time more bearable. 

This recipe is very easy and idiot proof: Puffed Quinoa Peanut Butter Balls. Please note that you can buy quinoa already puffed, or you can pioneer through it (like me) following these instructions. No oven required 🙂