(gluten free) buckwheat pancakes

gluten-free-blueberry-buckwheat-pancakes-gnom-gnom
 
(gluten free) buckwheat pancakes. These guys are undoubtedly my pancake staple. Way (way) better than the common ground pancakes- plus, they are pretty healthy. Fluffy and full of flavour, it is hard to believe these are gluten free (no one I’ve served them to can).

Plus, they can become vegan by substituting the eggs with chia eggs (ground chia soaked in water) and by substituting the yoghurt with a little extra almond milk. Do note, however, that they always come out fluffier when made with eggs rather than chia. Substituting the yoghurt is no biggie.

Add sliced bananas, blueberries (my favourite), and most definitely (good quality) maple syrup.

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strawberry ‘n basil frozen yoghurt

strawberry 'n basil frozen yoghurt | gnom-gnom.com
 
strawberry 'n basil frozen yoghurt | gnom-gnom.com
 
strawberry ‘n basil frozen yoghurt. Food blogging is a hobby of mine which I just love (a direct consequence of course of my love for cooking and all things culinary), and I am just sorry I did not have the time to do it more in the past couple of months.

Between the launch of my fine jewelry collection (click here to check it out), and a trip to fashion weeks in Europe I had to leave gnom-gnom on the sidelines.

But gnom-gnom is back. And better late than never right?

So to kick off again a favourite sweet treat of mine, strawberry frozen yoghurt. But with a kick: basil.

A handful of things undoubtedly (always) taste better homemade, and frozen yoghurt is one of such things. Adding the basil to this classic provides an incredible freshness and spiffs up this staple. Seriously good, particularly when made with agave (and not sugar).

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fresh egg pasta

fresh egg pasta | gnom-gnom.com
 
fresh egg pasta | gnom-gnom.com
 
fresh egg pasta (pasta fresca all’uovo). I love pasta. And since making it fresh, I kinda love it even more. Plus, making your own pasta at home is actually easier than you might think, even sans the pasta machine.

There are several recipes out there with various ratios of flour to eggs (and some even adding olive oil), but the traditional way is simply ‘un uovo per ogni etto di farina‘- a.k.a, 1 egg to 100 g of flour (preferably the Italian type ’00’). The dough is stiff, so it requires sweating a drop or two when kneading, but the result is well worth the effort.

And hey, without the pasta machine to unroll all it requires is a bit of time (15-20 minutes worth) and more skill than force.

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