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Appetizers & Snacks

Appetizers & Snacks

Chickpea flour crackers (gluten free)

October 27, 2015

This is a super simple recipe for all you gluten intolerants out there (and I know there are a lot of us). Intolerance towards a certain food or substance is different than an allergy, but still as dangerous as it can easily lead to allergies. I found out not long ago that gluten was not the thing for me… Even though my body was trying to tell me that for a long time, I only believed it until I was put in the situation of taking some blood tests. So now I know and I try to rediscover my favourite goodies in their just as delicious gluten free version.

So…everybody loves crackers, right? Salty, simple, with or without herbs and always nice to have around.

Here’s my quick and easy recipe which will satisfy your appetite for crunchiness.

You’ll need:

150 g chickpea flourDSC_0329

20 g ground flax seeds

100 ml water

1 tbsp. olive oil

a pinch of salt

1 tbsp. mixed dried herbs (I mixed some rosemary, oregano and cumin seeds)

1 tbsp. sesame seeds on top


How to:

Preheat the oven at 175 degrees Celsius.

For baking I used a silicone mat. Check on the back to see what’s the highest temperature you can use it at. (mostly max. 200 degrees Celsius, so you’ll have no problem using it for this recipe). You can also use a regular flat baking tray for your crackers but a silicone mat is much more flexible and easy to use when making these really thin crackers.

Place a baking sheet on your mat so that the crackers don’t get stuck to it.

Now let’s prepare the batter. Mix the flax seeds with the water in a blender. In one or two minutes the mixture should be sticky and wobbly, kind of “eggy”. (this mixture is actually called flax eggs and is used a lot in vegan recipes instead of normal eggs).

In a big bowl mix the flax eggs with the flour, salt, oil and herbs.

Transfer the dough onto the baking sheet and spread it with your wet hands. (if you wet your hands constantly while spreading it, you will spread it better and it won’t get stuck to your hands).

Do the rest of the spreading with the aid of a wet rolling pin (yes, also wet!) and spread the dough as thin as possible.

Spread sesame seeds and a bit of sea salt all over and then press them with the rolling pin.

Bake at 175 degrees Celsius for 25 – 30 minutes. Leave to cool down slowly, then break into pieces. Serve them
simple or with a hummus spread.


Appetizers & Snacks

Taco trays

November 9, 2014
taco trays

(snack for two)

You’ll need:

  • 8 taco trays
  • 20 g sweet corn (a small can)
  • 20 g black beans (a small can)
  • 1 red paprika
  • 100 g chicken breast
  • grated young cheese
  • fresh lettuce
  • olive oil

For the guacamole:

  • 1 ripe avocado
  • 1 medium tomato (cut in small pieces)
  • the juice of 1/2 lemon
  • 1 garlic clove (cut in very fine pieces)
  • fresh coriander
  • salt and pepper

How to:

First prepare the guacamole.

Remove the avocado from its peal and mash it in a bowl. Squeeze some lemon over it, add salt and a bit of pepper. Add the garlic and the tomato and mix them all together. In the end, add the fresh coriander. The guacamole is ready.

Cut the chicken breast into small pieces and fry it with a teaspoon of olive oil. When it’s nicely done and has a golden colour, add the some grated cheese and mix them together on the fire. You can make the chicken as “cheesy” as you like.

In another pan, bake the paprika with a bit of olive oil, then add the beans and the sweet corn. Mix from time to time, so that they all heat up evenly, but be careful not to mash them.

Place the taco trays on a platter, decorate them with a bed of fresh lettuce and some guacamole.

Add the vegetable mix and then the chicken.

Buen provecho!


Appetizers & Snacks

Zucchini and mozzarella rolls

November 2, 2014
zucchini and mozzarella rolls

Appetizers (aprox. 8 pieces)

You’ll need:

  • 1 medium sized zucchini
  • 2 teaspoons pesto (or finely chopped fresh basil leaves)
  • a round piece of mozzarella (around 125 g)
  • the juice from 1/2 lemon
  • salt and pepper
  • 8 toothpicks

How to:

Wash and remove the peal off the zucchini (not entirely, but just the hard peal from the top, that you don’t want to eat).

Then slice it horizontally, into long thin slices. You’ll obtain about 8 nice slices out of a regular zucchini.

Heat a grilling pan and grill them about 2 minutes on each side.

In the meantime, mix in a small bowl the pesto with the lemon juice and some salt and pepper.

Cut the mozzarella into eight equal pieces.

When the zucchini are done and still warm, spread over each one a bit of the pesto/lemon mix, add a piece of mozzarella and roll in. Then keep the roll in place with a toothpick.


Appetizers & Snacks

Fresh tomatoes stuffed with tuna

November 2, 2014

tuna tomatoes(appetizer for two)

You’ll need:

  • 4 large fresh tomatoes
  • a can of tuna (aprox. 175 grams)
  • a green celery stalk
  • a red onion
  • the juice of one lemon
  • mustard with seeds
  • salt and pepper

How to:

Scoop the insides of the tomatoes. (you won’t need them in the recipe, but they are too delicious to throw away, so you can boil them with a pinch of salt and pepper and make a delicious cup of tomato sauce)

Chop the celery and the onion into small pieces.

Drain the water out of the tuna can and mix the tuna pieces with the celery, onion,  two teaspoons of mustard, salt, pepper and a bit of lemon juice. (add more or less of the last three ingredients according to your own taste)

Decorate with fresh parsley or celery leaves and serve with warm toasted bread.


Appetizers & Snacks

Homemade gluten free pretzels & other salty snacks

November 2, 2014
salty snacks

(for around 100 pieces)

You’ll need:

  • 90 ml biological sunflower oil
  • 200 ml water
  • 170 – 190 grams gluten free flour
  • half a teaspoon baking soda
  • a pinch of salt
  • 1 egg (beaten)
  • cumin seeds, dried rosemary, sesame seeds


How to:

Mix the water with the oil in a blender until the mixture turnes white. (yes….even if we know oil and water don’t mix…a blender can do that!) Add the baking soda and mix a bit more.

Add part of the flour, the salt and mix everything by hand. Then slowly add the rest of the flour, until you have a rather elastic and non-sticky dough.

Depending on the space you have in your kitchen, you can spread the whole dough at once, or just half at a time.

Preheat the oven at 200 degrees Clesius.

Spread the dough into a aprox. 5 mm thick sheet.

Use a knife to cut long and thin pieces and roll each of them with your fingers. You can roll them as thin or as thick you want to make your pretzels and salty sticks.

Place baking paper on a baking tray. Shape the dough into pretzels.

Beat the egg in a small bowl.

Then pass a silicone brush dipped into the beaten egg over each pretzel or salty stick, spread the cumin seeds or rosemary over them and also a bit of salt.

Bake them in the preheated oven at 200 degrees Celsius, for 15 – 20 minutes.

Keep fresh in a well closed cookie jar.

Taste great as beer snacks!


Appetizers & Snacks

Homemade hummus

October 26, 2014
homemade hummus

(delicious bread spread – appetizer)

You’ll need:

  • 350 g boiled chickpeas (or chickpeas from a can) – keep half of the juice in which they were boiled
  • 2 garlic cloves (chopped)
  • 5 or 6 tablespoons lemon juice
  • 1 tablespoon tahini paste (see tahini recipe below)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • black pepper according to taste

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