Banana Bread

It has been again a long time since I have written here. Times are very busy and I have finally published the services I propose here. We are slowly arriving in my preferred season of the year. While I adore winter, I must say, I really do enjoy Autumn as well. I am...

Carrot Cake

    This is an adaptation from the classical carrot cake. It made with tsampa and rice flour. The tsampa gives the cakes a strong and rich dark shade. I have used coconut oil instead of butter and it is a delicious mix with the different spices. To make the cake, you...

Muesli Muffins

  This is another recipe from the “back to school” series.I like the idea of those muffins as they are complete in many ways. The chia seeds and museli (which is one with no added sugar and no wheat) bring nutrients, the honey brings good sweet, the...

Tsampa

Tsampa is the Tibetan name for the roasted barley flour. It is used as a basic ingredients by the Tibetan monks as wheat is used in our areas. The gluten content is lower than the one in wheat and its composition is also different. This makes this flour less...