100% millet chocolate cookies made with simple ingredients. A naturally gluten-free, cookie recipe with real chocolate and deep flavor.

This apple tart recipe brings together the coziness of a traditional apple pie and the elegance of a French-style tart, layered with a silky vanilla-lemon custard and tender apple compote. A beautifully thin olive-oil crust makes it light, fragrant, and so delicious!

For a while I had been dying to make a tarte au citron meringuée that always reminds me of a good friend in Paris who absolutely loves this tart. However, I wanted to make a dairy free version for my mom who is lactose intolerant. Lucky for me, I found a version I loved at The Mediterranean Dish (https://www.themediterraneandish.com/lemon-tart/) and I adapted it a little bit (I used flour instead of cornstarch and I blind baked the crust to avoid crackling) and then added a French meringue on top. The result was this amazing French lemon tart meringuée. A bright and elegant lemon tart is a celebration of citrus, with a silky olive oil lemon curd nestled in a rustic shortcrust pastry—no butter in sight. The airy French meringue, is like the cherry on top. It balances and looks sooo pretty!

These mini pies are a perfect way to end the meal—naturally sweet, slightly tart, and wrapped in a flaky dairy-free crust.

This cake is so good, you’ll have a hard time deciding whether it is a savory dish or a dessert.

I made this amazing Tarte aux figues without any nuts, and yet, with an incredibly light and easy to make “custard” that turned out to go extremely well with the pâte sucrée that require these kind of tarts. So delicious!

Introducing a delightful dairy-free invisible cake that is both light and delicate, perfect for those seeking a delectable treat without dairy.

This warming velouté brings together the natural sweetness of carrots and pumpkin, the creaminess of potatoes, and the depth of gentle spices. Ginger, cumin, and a touch curry give it a lively and aromatic touch. Perfect for a cozy autumn or winter meal. I roast the pumpkin because the caramelization that results from roasting the pumpkin in the oven really add all the difference. I hope you enjoy this meal :).