strawberry socca

This socca bread is meant to be a healthy treat. High in protein and naturally sweetened it is a perfect weeknight yummy for you and your hunny.


1 pint of strawberries (or more!), sliced

1 c garbanzo flour

1 c water

1 t vanilla

salt to taste, can be omitted

Directions: Heat oven to 350 degrees. Mix flour and water together until no lumps remain. Add in vanilla and salt, if using. Stir in about half of the strawberries in the mixture and pour into a parchment lined (or sprayed with cooking spray) pie dish. Place remaining strawberries on the top of the mixture for adornment.

Bake for 30-45 minutes or until the socca bounces back slightly when pressed.

Let cool, and enjoy this healthy treat.





candied hazelnuts

candied hazelnuts

candied hazelnuts

These will surely be a hit in your home, they can be used in your om of the day, on salads or simply to munch on as a snack.

The recipe

is adapted from here.


3 tablespoons grapeseed oil
6 tablespoons agave nectar
2 cups hazelnuts (de-skinned)
½ teaspoon celtic sea salt
½ teaspoon cinnamon
½ teaspoon nutmeg

1. In a large skillet, heat oil and agave until bubbling
2. Add pecans and stir until they are well coated, then mix in salt and
3. Cook for 4 minutes, then remove pan from heat
4. Place nuts on a parchment lined baking sheet
5. Place sheet in a 400° oven and roast for 4 minutes, remove from oven
and cool completely




This halva recipe came from this site.  You can adapt it in whatever way your diet allows you.  If you prefer to use brown rice syrup, honey, or even simple syrup, you may.  The end result will still be irresistible.  For the nuts, I used pistachio (mostly because my hubby loves them).  I also sprinkled additional sesame seeds on top to adorn it.

Bottom line: Have fun, or better yet…Halva fun!

2 C (24 oz.; 700g) honey (or brown rice syrup, simple syrup or agave)
flavorings—vanilla, coffee, chocolate,… (I used vanilla)
1½ cups (12 oz.; 340g) tahini — beaten to mix in any excess oil
optional 1½ cups nuts —(I used pistachios)

Heat the honey, stirring to prevent local overheating. If using a sugar thermometer, simmer until the thermometer reaches 240 °F (115 °C) — otherwise, test for a “soft ball ” syrup. Once you have reached the soft-ball temperature, let the honey-syrup cool for a couple of minutes. Meanwhile, warm the tahini to about 50 °C; 120 °F. Fold the warmed tahini into the hot honey-syrup.

Before adding the tahini, you can add nuts (pistachio, almond, hazelnut) to the syrup. It’s worth the effort to remove the skins and gently toast the nuts in a moderate oven (180 °C; 350 °F), and add the hot nuts to the hot syrup. Add as many as you want—this mixture will take up to 2 cups (8 oz.; 250g) of nuts if you like your halva that way; most shop-bought halva has far less.

Once all is combined, turn the mixture out onto a board or marble slab; pull and fold repeatedly until the mixture begins to set. This promotes the formation of sugar crystals (as in fudge making ), which give your halva the flaky character it should have. This is hard with the domestic quantity given here, as the halva cools quickly. A traditional confectioner would make a 50lb (20Kg) batch, which cools far more slowly, and can be pulled and folded many times to give the halva a fibrous texture.

Put the warm mixture into an oiled cake tin (either with a press-out base, or lined with baking paper), ramekins, or a plastic container. Once cool, seal to keep out any moisture and leave in the fridge for 36 hours (this allows the sugar crystals, which give halva its distinctive texture, time to grow). Cut while cold, with a sharp knife (if the halva is softer than the nuts it’s difficult to make a clean cut, so this is easier when the halva is cold).

maca maca! (not oatmeal)

Occasionally, I enjoy baking things other than oatmeal.  I know, you must be shocked!  In these cases I will tag them as ‘not oatmeal’.  I just had to share this recipe from a food blog that I love.  (I substituted Bob’s Red Mill gluten-free flour and 1/4 tsp. of xanthan gum for the white whole wheat flour.)  

Maca Maca Bars

Maca Maca Bars


Maca Maca Bars  

3/4 Cup Bob’s Red Mill Gluten Free flour                                                                                                                    1/4 Teaspoon xanthan gum
2 Tablespoons Maca Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
1/4 Cup Coconut Oil, Melted
1/2 Cup Granulated Sugar
1/4 C Plain Soymilk + 1/4 Teaspoon  apple cider vinegar                                                                                    1 Teaspoon Vanilla Extract                                                                                                                                            1/2 Cup Macadamia Nuts  

Preheat your oven to 350 degrees, and lightly grease an 8 x 4 inch loaf pan.  

In a large bowl, sift together the flour, maca powder, baking powder, xanthan gum, salt, and cinnamon, and whisk to combine.  

Mix vinegar and soymilk in a separate container and let sit while you prepare the other ingredients.   

Separately, whisk together the melted coconut oil, sugar, soy milk and vinegar, and vanilla. Pour the wet ingredients into the dry, and with a wide spatula, stir just enough to bring the two together without too many lumps. Transfer the batter into your prepared pan, smooth out the top so that it fill the loaf pan in one even layer, and sprinkle the macadamia nuts evenly across the top. Use your hands to lightly press the nuts into the batter.  

Bake for 15 – 20 minutes, until golden brown around the edges, and a toothpick inserted into the center comes out clean. Let cool completely in the pan before slicing.  

Makes about 6 – 8 Bars  


vanilla bean simple syrup

This simple syrup is a perfect addition to any kitchen…


2-3 vanilla beans
1 C turbinado sugar
1 C water

Directions: Scrape vanilla beans from pods and add all ingredients to a pot, heat over medium heat.  Simmer mixture until all of the sugar dissolves and the liquid becomes a little bit thicker.  Remove from heat and let sit until cool.  Strain mixture (if you prefer not to have the vanilla beans floating in your syrup, I kind of like them) and store in an airtight container in the refrigerator.


coffee simple syrup


1 C sugar
1 C coffee

Directions: Add ingredients to a pot and heat over medium heat. Simmer mixture until all of the sugar dissolves and the liquid becomes a little bit thicker like a syrup. The quantity should be about half of what you started with. Remove from heat and let sit until cool. Store in an airtight container in the refrigerator.