Kimi Eats Gluten Free

Healthy breakfast inspo // yoghurt chia pudding (Greek-style yoghurt, honey, vanilla and chia seeds) + Nairns muesli, walnuts, banana and Nutella.

Do you struggle with gluten free sponge cake that comes out dry and underwhelming? If so, I used to have this problem as well. In fact, it’s pretty common even with non-gluten free cakes. But after some experimenting, I’ve finally figured out how to make a perfect sponge cake that feels tender, springy and has just the right amount of moisture. 😍 

Beyond the classic syrup kind, I love making some with all types of fillings. Dulce de leche, jam, peanut butter, salted caramel, etc. 👌

Coated in parmesan breadcrumbs. 😋

With gluten free fresh egg pasta made from scratch + a simple cheese and tomato filling. 🍝🧀

Also, the coconut flavour is surprisingly mild and easily disguised with other flavours (I love adding lime/lemon juice and zest 🍋) so don’t be put off if you’re not a big fan of coconut.

Filled with peanut butter and homemade blackberry jam. 😋

You only need 3 ingredients: egg white, sugar and chocolate. That’s it. 🙂

Just a little quick pizza made with my usual 3 ingredient yoghurt pizza dough [recipe] + pizza sauce, parmesan, extra mature cheddar, mozzarella and fresh basil. 🍕❤️

Whenever I absolutely can’t be bothered to cook, this is a simple meal I love to make. The tomato sauce is super easy, done in seconds with tomato purée, herbs, onion, garlic and lemon juice. 🙂

[recipe]

[recipe]

Watermelon and berries // is there anything better on a hot summer day than a refreshing fruit platter? 😍