Last Bits of Summer & Fall New Arrivals — All Gluten-Free
Even though Instagram is already buzzing with pumpkins and chestnuts, I’m still finding mostly eggplants and tomatoes at the market.
What I have been cooking in this seasonal transition
Eggplant Schnitzel – a crispy, golden, and delicious plant-based twist on the classic schnitzel! Perfectly seasoned roasted whole eggplants are coated in gluten-free breadcrumbs and deep-fried to perfection. This easy, satisfying meal is ideal for a quick dinner or a meatless option that everyone will love.
Eggplant is like that underdog in a rom-com. It may not seem like much at first, but give it a chance, and it’ll steal the show! It soaks up flavors like a sponge and turns into something magical. If you still have the last eggplants hanging around, you got the perfect recipe.
A simple carrot cake - made without oil or butter, using just simple ingredients and no grain-based flours. You can add a glaze and serve it for tea, or enjoy it plain for breakfast. Either way, it’s a comforting treat that’s both gluten- and dairy-free.
Chocolate rolls - a twist on the classic cinnamon roll, with a hazelnut and chocolate filling. Both vegan and gluten-free, this dough is very simple to put together yet very soft and versatile. And if you are a cinnamon fan, you can of course use it to make the classic rolls!
I’ve also taken the time to organize all my bread recipes in one single article, you can find it here.
I’m now working on Fall and Holiday season content, so if you need any specific recipe in a gluten-free version, don’t hesitate to ask.
Talk to you soon,
Marta