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Baking

Step into the aroma-filled haven of doughy delights, where every loaf and flaky fold feels like an edible hug. This is the corner of the blog where butter meets flour, and ordinary ingredients turn into extraordinary comfort. Grab your favorite tea towel—these bakes are meant to be shared (or sneakily devoured solo).

I started baking with tiger nut flour because I wanted something gluten-free that wasn’t just another starch blend. Tiger nut isn’t a nut at all — it’s a root vegetable, naturally sweet and naturally higher in fiber than most baking flours. That fiber actually changes how a cookie feels: more structure, more satiety, less of that “where did it go?” effect. In our kitchen, maple syrup (or silan, depends on the recipe) replaces refined sugar because it gives sweetness without the sharp spike, and a lower glycemic value. Olive oil is a natural healthy far that keeps the texture tender without relying on butter alternatives. Cinnamon isn’t just flavor — it brings plant polyphenols along with it, which is great for gut health (olive oil has that quality too!). These cookies are simple, pantry-based, and genuinely satisfying. They work for lunchboxes, coffee breaks, or travel days when you want something homemade that holds up.

Tiger Nut Flour Cookies

Most days around here are loud and crumb-covered, so when I bake, it has to be worth the mess. These gluten-free chocolate chip cookies are. They’re simple, dependable, and everyone actually eats them. We love how these fit everywhere - they go in our kids' lunchboxes frequently, we grab a couple for an afternoon coffee and we make sure to equip our RV pantry with the needed ingredients, to be able to make them when we travel. Tahini and almond flour make them rich, nourishing and soft, and maple syrup brings the sweetness without the crash. The chocolate chips… well, they don't need introduction or excuses to be in the recipe!

GF Chocolate Chip Cookies

The idea for this pastry came to me when we were planning to host a casual summer Friday night dinner. I wanted something that felt a bit fancy but without the hassle. The filling is all about deep, comforting flavors—mushrooms, onions, garlic, and tofu that roast, then slowly cooked and come together perfectly. Rolling the dough takes some care, but the golden, flaky result is worth it.

Savory Filled Pastry

Warm, golden, and bursting with vibrant raspberries, these plant-based muffins bring together simple ingredients and rich flavor in every bite. Lightly sweetened with maple syrup and apple sauce, and made tender with almond flour and yogurt, they strike the perfect balance between wholesome and indulgent. This recipe is easy to follow and makes a great option for a quick breakfast, a snack on the go, or a cozy treat to share. It freezes really well, so we take a batch with us when we travel, especially when we go places where vegan meals are tricky. The key to success lies in gently folding the fresh raspberries into the batter to keep them intact, creating pockets of tart with juicy fruit throughout. Preheat your oven, line your muffin tin, and let’s get baking!

Raspberry Muffins

Before my daughter's 5th birthday, I was curious to try a new recipe for a birthday cake. We always lean towards the traditional chocolate cake, that's fantastic, of course, but as my daughter is unusually excited about rainbow and unicorns, I decided I must try to re-invent the concept of birthday cakes, or at least add an option to the menu :) So here it is! A sprinkle vanilla cake that's festive and truly comes together beautifully. It holds together really well, and can be decorated with frosting that's plain vanilla or with a touch of more sprinkle. Although the cake was well received by all tasters, my daughter still went for the chocolate cake for her party (alas!). Do your kids prefer chocolate or vanilla?

Confetti Vanilla Cake

I keep coming back to these tofu bites because they roast evenly and taste better each time. The glaze of soy, sweet chili, and roasted garlic thickens in the oven until it clings to the tofu. The edges firm up, the centers stay soft, and a spoonful of mashed potatoes next to it makes the meal feel complete without any extra effort. When I first tried this, I didn’t expect much — just a way to use up extra tofu and leftover sauce ingredients. But roasting changed everything. The glaze cooks down slowly, wrapping each cube in a salty-sweet layer that almost tastes grilled. I usually toss the tofu halfway through so it browns evenly, then pour the rest of the glaze over while it’s still hot so it absorbs every bit. How to cook it is so flexible, which makes it ideal no matter if you're home or traveling - you can make it in an oven, toaster oven, air-fryer or on a skillet or grill. Its a crowd-pleaser too, so really, this is the perfect dish to fit any meal. The mashed potatoes started as an afterthought, but now they’re part of the routine. The sauce seeps into them, and the mix of soft tofu and creamy potatoes somehow feels like comfort food without being heavy. It’s one of those meals that quietly works its way into the weekly rotation.

Roasted Glazed Tofu Bites

These vegan burekitas are flaky hand pies filled with a savory eggplant and dairy-free ricotta mix, with a little spice for flavor. They’re practical finger food—easy to pack, share, or reheat. Not all of our kids love the eggplant filling, but the pastry disappears fast, and you can swap the filling for potatoes or mushrooms if that’s what your family prefers. Bake a tray for lunchboxes, snacks, or party platters, and they’ll go quickly. Since these can stay at room temperature for long hours and also freeze so well, you can pack them for a road trip or on any travel day. So on top of flavor, there's practicality here too!

Vegetable-stuffed Burekitas

We're trying to cut carbs, but in vegan world this is a tough task.. Our goal is to keep desserts to a minimum and at least at lunch focus on protein and vegetables only. But in the afternoon with our second cup of coffee, we were missing a dessert that won't make us feel guilty for having it, and this cake was such a success! I put it together while keeping mindfulness of 3 things in general - no refined sugar, no white flour and all-healthy ingredients. It leans on nutrient-dense pantry staples that actually pull their weight. Almond flour brings healthy fats and a soft crumb, while lentil flour adds plant protein and structure so the slice feels substantial rather than airy and empty. Banana, applesauce, and silan have better glycemic index, and they handle sweetness with fiber and minerals instead of refined sugar spikes, and olive oil gives healthy fats to keep the texture moist. Blueberries add freshness and antioxidants, poppy seeds give gentle crunch that also balance the moist in this batter, and flax helps bind everything together while boosting omega-3s. It’s a simple mix-and-bake situation, but has so much nutritional value that works for any age in your household and so easy to make! You can whip it for weekday snacks, lunchboxes, or a not-too-sweet dessert that still satisfies that crave in the afternoon.

GF Healthy Blueberry Cake

This upside-down vegan onion pie has serious showstopper energy — but secretly, it’s super down to earth. Its rustic and elegant all at once! Slowly caramelized onions melt into a buttery, herb-scented glaze, with golden garlic tucked between their layers — all nestled beneath a tender, creamy dough that turns beautifully crisp in the oven. Once baked and flipped, the result is pure magic: soft, jammy onions on top, flaky crust underneath, and pockets of plant-based ricotta and parmesan peeking through for extra richness. It's the kind of pie that brings everyone to the table — no one asking if it's vegan, just going back for seconds.

Caramelized Onion Pie

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Tiger Nut Flour Cookies

I started baking with tiger nut flour because I wanted something gluten-free that wasn’t just another starch blend. Tiger nut isn’t a nut at all — it’s a root vegetable, naturally sweet and naturally higher in fiber than most baking flours. That fiber actually changes how a cookie feels: more structure, more satiety, less of that “where did it go?” effect.

In our kitchen, maple syrup (or silan, depends on the recipe) replaces refined sugar because it gives sweetness without the sharp spike, and a lower glycemic value. Olive oil is a natural healthy far that keeps the texture tender without relying on butter alternatives. Cinnamon isn’t just flavor — it brings plant polyphenols along with it, which is great for gut health (olive oil has that quality too!). These cookies are simple, pantry-based, and genuinely satisfying. They work for lunchboxes, coffee breaks, or travel days when you want something homemade that holds up.

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