Gluten Free Petit Quiches with Butternut Squash and Scallions

Since I enjoy creating petit dishes and pastries, I decided to make bite size quiches with flavorful savory filling.

Still light and crisp, this recipe is ideal for Holidays, parties or a nice Sunday lunch.

For the filling I chose seasonal butternut squash, green scallions and for added aroma, freshly grated Parmesan cheese.

Simple but delicious!!!


Makes 12 mini quiches


For the crust:

1 Cup Bob’s Red Mill Gluten free pie crust

1/2 stick of butter

Ice water

For the filling:

1/2 pound fresh squash, cut in cubes

1 bunch of scallion, cut

1 table spoon Parmesan cheese, grated

Olive oil

Salt, pepper, to taste


Using hand stand mixer, beat the butter, until smooth. Slowly add flour mix and cold water.

Mix on low till ball of dough is formed.


Let it chill in refrigerator for 30 min.

Shape dough into balls, size of walnuts, press onto the bottom and up the sides of greased miniature muffin cups.

Preheat oven to 375F.

Using medium size pot, bring water to boil. Add prepared squash and boil for 20 minutes.




Prepare, wash and cut scallions and grate parmesan cheese.

In the meantime, using large skillet, add olive oil and scallions, saute  over medium heat until nicely caramelized.

When oven temperature is ready bake dough cups for 10-12 min.


Using food processor mix squash, scallions, salt, pepper and cheese.


Blend for a minute.


When ready, stuff cups with the filling. If you like cheese as I do, sprinkle extra parmesan on top of the filling, it adds lovely cheese crunch.


Bake at 375° for 25-30 minutes or until nicely browned.


Serve warm.

This recipe is great addition to grilled chicken, turkey or any other protein that you prefer.

Nutritionally balanced, flavorful and eye catching this recipe is a perfect for upcoming Holidays.



Cocoa Dusted Short Bread Morsels Cookies, Gluten Free, Low Sugar

Few days ago while browsing through the supermarket baking isle, I discovered new baking product from Toll House by Nestle.

DelightFulls Baking Milk Chocolate Morsels with Peanut Butter Filling . Another idea for for my fresh batch of cookies……

Morsels have reasonable 8 grams of sugar per 1 table spoon. To make this cookies even better recipe calls for just one table spoon of brown sugar.

Let’s get it a whirl, Happy Baking!!


Just several ingredient, how nice is that:-))


Makes 12 cookies


1/2 stick of sweet cream butter

1 organic egg

1/2 cup  brown rice flour

1 cup gluten free flour

1 tea spoon brown sugar

1/2 cup Milk Chocolate morsels with peanut butter filling

1/4 cup unsweetened cocoa

1/4 cup almond milk


Preheat oven to 350F.

In a stand up mixer bowl add cold butter, sugar, egg.

Mix just for a few spins, then add all the flours and chocolate filled morsels. Texture should be like a dough.


With hands roll the dough and form patties.


Pop cookies in the oven for 11 minutes.

Let them cool and sprinkle them with cocoa.


Delicious!  Melting filled morsels in every bite, what a great gluten free cookies!!


Paleo Bread

Paleo Bread

Today I decided to try out and make Paleo bread. This gluten free recipe is slightly different because it is also sugar and salt free.


You will need:

– 2 cups almonds, grind

– 2 tablespoons coconut flour

– ¼ cup golden flex meal

– ½ teaspoon baking powder, gluten free

– 5 eggs

– 1 tablespoon organic virgin coconut oil

– 1 tablespoon organic apple cider vinegar

– 2 teaspoons cinnamon


Preheat oven to 350 F.

Place almonds and cinnamon in the food processor and grind till fine.

Using hand stand mixer whip eggs till frothy.

Add coconut oil.

Then add grind almonds, coconut flour, flax and baking powder.

Mix on low till batter is formed.

Transfer batter to greased loaf pan.

Bake for 30 minutes.

Tip: To add top crunch texture you can place the bread under the broiler for a minute.

Let it cool, serve and enjoy!!!

Have to add, Paleo bread is so easy to make and turned out delicious.

Perfect slice of bread for breakfast or mid day delight:-))

Super Foods RX and "Golden Door Blueberry Bread"

Last week I had a chance to read Super Foods RX written by Steven Pratt M.B and Kathy Matthews. The whole idea, approach, recipes and advices are wonderful.
I had to try and make one of the recipes from the book, I picked:

Golden Door Blueberry Bread

Makes 1 Loaf

1 cup unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
11/4 cup whole wheat flour
1/4 cup stone-ground yellow cornmeal
1/2 teaspoon kosher salt
2 ripe medium bananas
1/2 cup light brown sugar
1 large omega-3 egg
1 large omega -3 egg white
2 tablespoons canola oil
11/2 cups low-fat buttermilk
2 tablespoons grated orange zest
1 cup chopped walnuts
1 cup blueberries, soaked in warm water and drained
Nonfat vanilla frozen yogurt, optional

Preheat the oven to 350 F. Spray 9×5 -inch loaf pan with vegetable oil spray.
In the large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and all spice. Stir in the whole wheat flour, cornmeal and salt.
In the blender combine the bananas, brown sugar, egg, egg white, canola oil, and buttermilk and process until smooth. Add the orange zest and pulse until just combined. Make a well in the flour mixture. Pour the banana mixture into it and mix until almost incorporated. Add the walnuts and drained blueberries and gently mix into the batter. Do not overmix.
Pour the batter into the prepared pan and bake for 5 minutes.Remove from the oven, invert n a wire rack and cool briefly before slicing.
Serve each slice topped with 1/2 cup scoop of nonfat vanilla frozen yogurt, if desired.

Golden Door Blueberry Bread is very tasty.Texture is nice because of the walnuts and blueberries. Goes well with cup of warm milk or hot tea.