Vegan and Gluten Free Chewy Amaretti Cookies

It's been quite a long time since I have posted anything. Since my last post, my husband and I have decided for health reasons to follow a vegan diet for awhile. It has been an adventure to try and come up with delicious recipes but I must admit it is fun. It's amazing that you can satisfy all your cravings without using any animal products. I have read many books, articles and blogs which have inspired me to experiment with different recipes that not only my husband will enjoy, but also our 13 month old son. We have found that eating this way has helped us feel better, have more energy and even lose weight. We may never go back!

I have come up with this recipe because I LOVE amaretti cookies but the recipe usually calls for eggs and sugar. I changed things up a little and this is what the results were: 

A chewier,  yummier version of Nonna's original recipe. Shh...don't tell her, but I think these might be better. 

Here's what you need for this simple and quick recipe:

2 Cups of ground almonds

1/2 Cup of unsweetened shredded coconut

1/2 Cup of pure maple syrup

1 tsp. of baking powder

1/2 tsp baking soda

2 tsp of raw cacao powder (or bitter chocolate powder)

2 tbsp of virgin coconut oil

1/2 tsp lemon zest

1/2 tsp orange zest

1 tsp vanilla extract

Mix all the dry ingredients together with the baking powder, baking soda, cacao, lemon and orange zest. Then add the oil, vanilla and maple syrup and mix well with a whisk. Then, place mixture in the fridge for 10 minutes until the mixture sets. Use a teaspoon-sized amount and form the dough into balls and place on a parchment lined cookie sheet. 

Bake at 350 for 10-12 minutes.

Tip: If you prefer your cookies more chewy, leave in for the minimum amount of time. If you like them crunchier leave in for 2 to 3 minutes more depending on your oven.

I hope you enjoy them!!

Roasted Macadamia and Parsley Pesto

This is an innovative way to make pesto. Usually, fresh basil and pine nuts are used, but this time, I used fresh parsley and macadamia nuts. Parsley is available all year for a reasonable price, so when basil isn't readily available, you can still have fresh pesto year round. Not only does it taste amazing on pasta, but you can use it in anything from meats, pizza and fish.

You will need:

3 Cups of fresh parsley leaves (I prefer the Italian parsley)

1/2 Cup of macadamia nuts

3 cloves of fresh garlic

4 Tablespoons of extra virgin olive oil


1 Tablespoon of parmesan cheese (optional)

Salt and pepper to taste

Dry roast the macadamia nuts. In a hot, ungreased pan, add the nuts and keep on the heat for about 5 minutes or until they are golden in colour. Then, in a food processor, add the parsley, macadamia nuts, garlic, olive oil and salt and blend until smooth.


Enjoy!!

Gluten Free Light and Airy Tea Biscuits

This is super easy and simple. It literally took me 5 minutes to prepare. Perfect thing to whip up if you have guests.


You will need:


1 1/4 cup of brown rice flour


1/4 cup of chick pea flour


1/2 cup of tapioca starch


1 tablespoon of baking powder


1 Tablespoon of organic cane sugar


1 teaspoon sea salt


1/3 cup of butter


3/4 cup of milk

Preheat the oven to 350 degrees. In a bowl, whisk together all the dry ingredients. Then using a pastry cutter, cut in 1/3 cup of butter and mix until it resembles coarse crumbs. Using the whisk, slowly mix in the milk. The consistency of the batter should be sticky. Gently mix together with a spatula and then with an ice cream scoop, place the batter on a cookie sheet.

Bake for approx. 10-12 minutes.

Let cool and serve with some butter or your favourite jam.

Enjoy!!!!

It's Time to Eat!

If you live in the Hamilton, Burlington, or Oakville area, you can now order my products. Some sample products are pictured above. I specialize in making gluten free baked goods as well as Italian, Mediterranean and Middle eastern cuisine.

To place your order, or for more information you can email me at miorno@yahoo.com or call me at
905-921-8975.

I look forward to hearing from you.

Gluten Free Zucchini Boats

This is a great recipe. It's high in protein, low in carbs and fat and very tasty.

You will need:

5 green zucchinis

1/2 cup chick peas (cooked, drained)

4 Tbsp of soft goat cheese

2 Tbsp of raw almonds

1 cup of fresh basil

2 cloves of garlic

1/2 tsp lemon zest

Olive oil

Salt and Pepper to taste


Cut the zucchinis in half, lengthwise, and with a teaspoon gently take out the flesh inside, forming a well.
(Be careful not to break through the bottom) Brush the zucchini halves with olive oil and bake in an oven at 350 degrees for approximately 10 minutes.

In the meantime, squeeze out the excess water from the zucchini meat and place in a food processor. Add the garlic, goat cheese, basil, almonds, chick peas, lemon zest and salt and mix together.

Once the zucchini shells are done baking, remove from the oven and let it cool for approximately 1/2 hour. When they are cooled, with a tablespoon, fill the zucchini shells with the mixture and place it back in the oven for about 30 minutes at 350 degrees.

Voila! So simple, so healthy, so delicious!!

Garden Fresh Eggplant Burgers

Ahh...I love the summer! Visiting local food markets, the fresh herbs and vegetables from your own garden--nothing beats it !! Since this is the time of year to get fresh, cheap eggplant, I went out and got 2 nice eggplants. I love eggplant because of its versatility and contrary to what many people may think, it is so delicious!!!

Here is an excellent recipe. It's gluten-free, healthy and DELICIOUS!!

Enjoy!!

You will need:

2 eggplants, peeled and cubed

1 cup of chives, finely chopped

3 cloves of crushed garlic

1/2 cup parsley, finely chopped

2 Tbsp finely chopped dill

3 Tbsp grated pecorino cheese (or you can use parmasan)

3 Eggs, beaten

1 1/2 cups of Gluten-free bread crumbs

Salt to taste

Place the eggplant in a large pot filled with water and bring it to a boil. Then let it cook for approximately another 5 minutes. Then, drain the eggplant. Set aside to cool. When it is cooled, press down on the eggplant to get rid of the water.

Then, in a bowl combine the eggplant with the eggs, cheese, parsley, dill and salt. Add the bread crumbs one cup at a time and mix. (You may need to use a bit more bread crumbs if the mixture is too moist)

Then, form the mixture into a round shape and gently pat down to flaten. On a greased cookie sheet, place the patties.

Put in the oven at 375 degrees and bake for about 20 minutes, and then flip the burgers over. (Or if you have an electric oven, after 20 minutes, put the oven on broil and bake for approximately 10 minutes or until golden brown)

Tastes great on its own or with some tzatziki sauce.

Buon appetito!! 

No-Bake Decadent Date Squares

The date is an amazing and versatile fruit. On its own it is so sweet and delicious that it satisfies even the sweetest tooth.  So, if you are trying to stay away from those evil refined sugars but are in the mood for something sweet, rich and chewy, this is an excellent subsitute.  Not only are dates packed with flavour, but they are also filled with vitamines and minerals that our body needs.

This is a very simple recipe that does not require a lot of time or baking. I came up with this because I have been trying to come up with tasty and sweet treats, without the guilt, that I can share with my family and friends.

I hope you enjoy this recipe as much as I do.

You will need:

1 cup of dried, pitted dates

1 cup of crushed nuts (I use almonds and raw cashews)

1 Cinnamon stick

1 vanilla pod

1 Tsp. of Lemon juice

3 Tbsp of water

A handful of almonds (for garnishing)

In a small pot, combine the dates, lemon juice, water. Stir together and simmer on low for approximately 5 minutes. Add the cinnamon stick. Open the vanilla pod and scrape out the beans and add to the pot. Gently stir the mixture and allow to simmer on low for about 15 minutes or until the mixture thickens to a paste-like consistency. Remove from the heat and let it cool for about 10 minutes.

In the meantime, in a food processor, add in 1/2 cup of almonds and 1/2 cup cashews and mix until they are coarse crumbs. Be careful not to mix them too much or else it will turn into flour.

When the date mixture has cooled, remove the cinnamon stick and fold in the crushed nuts and mix until the dates and nuts form a lump.

Then, on a parchment-lined cookie sheet, use a teaspoon to pick up the mix and then shape them into tiny squares. On the top of each square, carefully press in a whole almond. Then, cover and put the squares in the freezer to set for approximately 2 hours.

Once the squares have set, make a nice cup of tea and enjoy them--guilt-free!!