Tag Archives: all recipes

Gluten Free, Dairy Free Banana Custard Pie

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Banana and Blackberry jam pie

“This gluten free, dairy free pie will let you forget you’re on a strict diet and allow you to enjoy the sweet flavor of desserts”

Serves 15
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Pie crust
1 1/4 cup gluten-free flour mix
75 g all- vegetable shortening
1 egg yolk
3 tablespoons confectioner’s sugar
Banana Custard Cream
2 eggs
1 cup soya milk
1/4 cup white granulated sugar
1 mashed banana


  • In a large bowl, rub the flour with the shortening until it’s covered and crumbly. Add the egg yolk and sugar and keep mixing by hand until well combined. Knead the dough for 5 minutes on a floured base. Wrap and refrigerate for 10 minutes.
  • Meanwhile, heat the milk on medium heat in a large pan until it boils. In a small bowl, mix the eggs, sugar and mashed banana.
  • When the milk starts boiling, add the egg mixture, whisk thoroughly until the cream thickens and darkens. Transfer to a shallow dish to cool.
  • Roll the dough to form, approximately, a 32 diameter circle. Transfer it into a 30 cm greased and floured tart tin, poke it, and bake it for 20 minutes on 180◦C (350◦ F).
  • Remove the pie from the oven, spread the custard cream on top and bake for an additional 10 minutes.
  • Allow the pie to cool, then cover the custard cream with one layer of blackberry jam.
  • This pie can be stored covered in the fridge for up to 3 days.


Gluten free, Dairy free Coffee Custard

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Gluten free dairy free coffee custard

“If custard is traditionally known as the combination between milk and eggs then we have broken the custom by creating a delicious dairy free/ gluten free recipe  suitable for people diagnosed with lactoce intolerance or gluten allergy. The Nescafé flavor makes it so refreshing and revitalizing that you will be ready to skip that hot cup of coffee and have your friends over a glass of custard.”

Serves 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
500 ml water
3 tablespoons Nescafé Gold
1 cup (200g) granulated sugar
½ cup (50g) Maizena or cornstarch
1 teaspoon vanilla extract
5 egg yolks


Heat the water in a medium saucepan, add the Nescafé gold and allow it to boil on medium heat, for about 5 minutes.

Meanwhile, separate egg whites from egg yolks. Reserve the whites in an airtight container and store in the refrigerator for up to 2 days.

Pour the dry items in a deep bowl using a hand whisker. Add the yolks, and whisk until all lumps are beaten.

Pour egg yolk mixture over the heated Nescafé, whisk constantly, over low heat, until custard thickens and coats the back of a metal spoon.

Transfer the custard into 4 small bowls, flip on a small serving plate, and cover with coffee grains.

Serve warm or cover each plate with plastic wrap and store in the refrigerator for up to 2 days.

N.B.:Stirring the custard constantly while being cooked is a very important procedure since the mixture thickens quickly and risks sticking onto the bottom of the saucepan.

The video shared below is for Vanilla Custard Recipe, it’s not gluten free but the method is similar.



Fattoush with lemon wedges

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I choose to toast the Pita bread to keep it healthy, but you can also fry it:
roll the pita bread loaf, slice it, and dip it in hot oil to get curly fried bread.
The addition of lemon wedges and cherry tomatoes gave this classical Levantine dish an interesting mouthwatering twist.”

Serves 4
Preparation time: 15 minutes

1 small head romaine lettuce, cut into medium strips
2 medium Lebanese cucumbers, cut into thin round slices
2 cups small cherry tomatoes
½ lemon, peeled and cut into small wedges
6 red radishes, cut into this round slices
1 large green capsicum,  cut into rough cubes
1 loaf pita bread, toasted and broken into bite-size pieces
2 garlic cloves, minced
¼ cup pomegranate molasses
¼ cup olive oil
1/8 cup lemon juice
2 teaspoons ground sumac
1 teaspoon salt
Pinch of grounded black pepper


  • In a large bowl, mix the lettuce, cucumber, capsicum, radishes and 1 cup of cherry tomatoes.
  • Pour the dressing over, blend well until all ingredients are coated.
  • Transfer into a serving salad bowl, drizzle the rest of the cherry tomatoes, lemon wedges and toasted bread. Serve immediately.
  • In a small saucing bowl, mix the garlic and molasses until well blended.
  • Pour the lemon juice while mixing thoroughly. Add the sumac, salt and pepper. Mix.
  • Then add the olive oil little by little until the dressing is thick and perfectly combined.


Grilled Eggplant Salad with Roasted Cashew Nuts

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“Middle eastern food contains very healthy recipes and this salad is one of them. I suggest you use low fat yogurt instead of whole fat if you’re on a diet.”

*We grill eggplants on direct high heat to obtain a mild yet delicious roast taste. It’s less messy to bake them in the oven by placing them in an aluminum baking pan directly under the top fire, but if you like to follow the old traditional way, you can put them directly on the stove fire and turn them over until blackened and shrunken.

Serves 2
Preparation Time: 15 minutes
Cooking Time: 20 minutes
2 large eggplants
4 red radishes, cut into wedges
1 large green capsicum
1 tablespoon/ 30 g roasted cashew nuts
1 tablespoon yogurt
2 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon salt

Directions1. Peel, cut and mash the eggplants. 2. Pour them in a medium bowl; add yogurt, lemon juice, minced garlic and salt. Mix well.. 3. Finely chop the capsicum, add them to the eggplant leaving 1 tablespoon for decoration. 4. Empty the mix in a serving dish, decorate with radish wedges, roasted cashews and chopped capsicum