Home Eats


These small pancakes are part of all the things that we served in breakfasts or Moroccan snacks. When I was younger, I ate so many baghrir, bathed in butter and honey, that today, even though my eating habits are healthier, I missed this taste. So I made some but in a healthier version.

3/4 cup Semolina (or corn flour if you are gluten intolerant) (100g)
50g rice flour or almond flour
1/2 tsp salt
2 tbsp coconut sugar (or any kind of sugar)
1 tsp yeast
1 tsp baking powder
1 tsp vinegar
250 ml lukewarm water

Place all the ingredients except the water on a bowl and mix together.
Add lukewarm water and start mixing little by little.
Place the batter in a blender and mix until you have a soft mixture.
Place the batter in a bowl and cover with a towel for about 20min.

Heat a nonstick pan, low to medium heat.
Spread the batter into a circle (like if you are making french crepes, but smaller).
You will notice the holes forming. When the surface looks dry, your baghrir are ready.
Do not flip. Cook one side only.

Serve your baghrir hot with honey or apple syrup and some almond on top…and some moroccan mint tea! 



6 June 2017 0 comment
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I love dates, it’s such a good source of vitamins and minerals. These energy balls are so healthy: you can add them to your lunch box, use them when you are craving something sweet or snack them after exercise.

4 big medjool dates (depending on the size of your dates, you can choose to put more)
2 tbsp of melted chocolate chips (prefer dark chocolate 75% cacao and more)
1 tbsp of almond butter,
Options: chia seeds, hemp seeds, grated unsweetened coconut, ground or shredded almonds.
Coat: cocoa powder, shredded coconut or almond meal.

Soak the dates in hot water for 10min. Drain.
In a bowl, mash the dates with all the other ingredients (except coat options) until relatively smooth.
Form small balls with your hands.
Place cacao powder (or other options) on a plate and roll the bolls in it to coat.
Refrigerate for 30 minutes before tasting.
Can be kept 1 week in the refrigerator and 3 months in the freezer.

2 June 2017 0 comment
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When I am invited to diner, I rarely go empty-handed. This weekend, I had to prepare something for Saturday night, I did not have much at home and I couldn’t go out. I had only almond flour and apples so I use them to make a cake and the result was great! Plus, it’s a healthy recipe again.

2 cups almond flour or crushed almonds,
1 tsp baking powder,
¼ cup of olive oil,
¼ cup honey,
1 tsp of vanilla,
2 eggs,
Zest of an orange,
2 apples, diced,
Almond chips to decorate.

Preheat oven to 320F.
Mix all ingredients except apples and almonds.
Add the apples to the mixture and incorporate them well.
Pour everything into a 20 cm baking tin that you have wrapped beforehand in parchment paper.
Garnish with the almond chips.
Bake 60 to 80 minutes – check after 45min to make sure the cake is still ok.
Let stand for 30min.


Sorry for the pictures. I was running late for my dinner invitation.

Bottom line: it tastes good!

This wonderful recipe is from Teresa Cutter.

29 May 2017 93 comments
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Who doesn’t love Banana Bread? Always on the quest for healthy snacks, I tried this recipe that we immediately adopted.

You’ll need:
1/3 cup melted coconut,
1/2 cup mapple or honey,
2 eggs,
1 cup mashed ripe bananas (about 2 1/2 bananas),
1/4 cup of milk (I used almond milk),
1 tsp baking soda,
1 tsp vanilla,
1/2 tsp salt,
1/2 tsp cinnamon,
1 3/4 cup whole wheat flour,
Optional: walnuts or chocolate chips.

Preheat oven 325F.
Beat the oil and apple together with a whisk.
Add the eggs and beat.
Whisk the mashed bananas and milk.
Add the baking soda, vanilla, salt, cinnamon, and whisk to blend.
With a big spoon, stir in the flour until combined.
Add walnuts if you want.
Bake 55 to 60 min.



22 May 2017 7 comments
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