Vegan rye spelt olive oil cookies

This recipe is inspired by the Greek olive oil  cookies Koulourakia. The ingredients, flavors…may vary, bu the main ingredients stay the same: olive oil, brown sugar and the type of flour you prefer, ideally a healthy one such as whole wheat, rye, barley or spelt. It’s easy and quick to make, especially if you keep the ingredients simple. The cookies are wonderfully  crunchy, especially if you bake them thin.


4 cups of flour (a mix of rye and spelt)

2 cups of olive oil

half cup orange and lemon juice mixed

one cup (or less) brown sugar

one spoon flax seeds

one spoon chia seeds (optional)

one teaspoon baking soda

one teaspoon cinnamon

one spoon grated ginger (optional)

one teaspoon grated lemon peel

one teaspoon vinegar

one pinch of salt

optional, for variations: sesame seeds, coconut,almonds, cardamom, brandy, spicy cayenne



Mix the flours, salt, sugar, chia seeds, flax seeds, in a bowl. In a bowl, mix the baking soda with the vinegar, let it foam, and after that add it to the flour mix. Add the oil and the orange/lemon juice and mix well, then knead with your hands tot shape it into a ball. Add more oil or flour as needed, to make a dough that stick together and can be shaped well. You don’t want it crumbly, but too oily either.

Shape the dough into the desired form, you can shape it with your hands, balls, balls that you press flat, or cut it into various shapes with cookie cutters.

Arranged on a greased pan, and bake in the preheated oven at 170 degrees for about 20 min, or until golden brown. They will still be soft when taken out of the oven, but will harden as they cool down. Remove them  from the pan carefully while they are still warm, not hot, but not completely cooled down. When they are hot they break easily, and when they are completely cooled down, they tend to stick more to the pan.

You can make variations: add one cup of shredded coconut, or sesame seeds, or 2-3 spoons of brandy. Add vanilla or orange flavour, cocoa, almonds, cayenne, coffee. Be creative!

Here in the image you have: flat round cookies are cinnamon/ginger. The round ones – coconut, the long ones – sesame. DSCN0141.JPG


Spicy red cabbage salad with ginger yogurt dressing

Red cabbage sliced thin
1 yogurt, 1 teaspoon mustard, 1 clove crushed garlic, cayenne pepper, sea salt, 2 spoon olive oil, cayenne pepper, 1 spoon of grated fresh ginger, 1 teaspoon apple cider vinegar.
Preparation time: 10 min
makes 1 portionDSCN0386 (3).JPG
Directions :
Slice the cabbage as thinly as possible and place in a bowl or  deep dish.
In a bowl mix the yogurt with all the other ingredients. Pour over the cabbage, mix and serve.

vegan orange-ginger-rum cake

Another successful experiment: vegan, and filled with fiber and flavor! Can’t go wrong with this cake, it’s more than healthy, really easy to make, moist, light,dscn0232 and it’s absolutely delicious!

Preparation time: 10 min

Baking time: about 40 min

Level of difficulty: easy


whole wheat self rising flour (about 4 cups)

oat flakes (one cup)

one cup or less brown sugar

flax seeds (half cup or less)

grated ginger

grated orange and lemon peel

fresh squeezed orange or mandarine juice and lemon juice (one full cup or more)


unrefined olive oil

one spoon of rum

one cup oat milk optional

Mix all the dry ingredients. Add the juice and the olive oil, and mix well. The dough should be kind of liquid, not quite as liquid as to be poured out of the bowl, but not as consistent as to form a big lump. If it’s too hard, then add as much oat milk as needed to make it more runny, add the rum and mix again. Pour it into a greased pan and bake for about 40 min, medium temperature (170 Celsius, preheated oven), or until golden brown on top and until the inside is fully baked, doesn’t stick to a wooden stick when inserted.

Let it cool down before you cut it, otherwise it will be sticky.

Since it’s vegan, you can’t have it with a glass of milk!






Pineapple and spice salad





olive oil


ground flax seeds

cayenne pepper

sesame seeds


fresh ginger grated

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Cut the pineapple in small chunks. Slice strawberries. Place them in a bowl. ion another bowl, mix yogurt with olive oil and honey. Add the ginger and cayenne pepper, and mix.  Pout over the pineapple and mix well. Add the rest of the ingredients and toss.


Vegan wheat-free Pumpkin-Ginger Pie

Not too sweet, vegan and wheat free, I tried to keep the ingredients simple enough so that eating a vegan dessert doesn’t become a luxury. You can also make this recipe in a non-vegan version, in a pie crust made of regular what flour with butter, and with regular milk instead of almond milk.


For the pie crust: amaranth flour, oat flour, almond or rice milk  9or any other kind of lactose free milk), olive oil

For the filling: one small pumpkin or squash, 2 spoons of brown sugar, 2-3 spoons of olive oil, 2 spoons of arrowroot powder or cornstarch, cinnamon, cardamom, grated fresh ginger (depending on the taste, 1-2 full spoons if you like it spicy gingery, or just half teaspoon if you want only a hint of ginger in the pie).

First wash and peel the pumpkin, cut it in cubes and place it on the stove to boil. It would boil for about 10 min, not longer, just so that it gets softer but not fully boiled.

In the meantime make the pie crust. I make it directly into the baking pan.

Put the flours into the pan, as much as to cover the whole bottom of the pan about 1 cm thick. Pour olive oil over, maybe half cup, mix well. You want it to be crumbly, but not yet the consistency of a dough. Then pour some almond milk (maybe about half cup), mix again. It should become the consistency of a dough. if not yet, then add gradually a bit more oil and a bit more milk. when you have a lump of dough, put a little bit more oil on the bottom of the pan and press the dough into the pan with your fingers.

Put the dough into the preheated oven medium-high temperature and tart baking. Bake for about 5-10 min while you  prepare the filling. Keep checking it, you want it to be  golden, not fully baked when you add the filling.

Strain the partly boiled pumpkin cubes and put them in a bowl or blender together with the brown sugar, cinnamon, grated ginger, 2 spoons of olive oil and 2 spoons of cornstarch (or arrowroot powder) and some almond milk, about half cup. Mix it all well until it becomes a creamy paste. Take the pie crust out of the oven and pour in the filling. sprinkle walnuts on the top.

Place back into the oven and bake for about 10-15 min, till the walnuts are roasted and the top of the pie a bit darker.

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You can serve with vegan coconut whipped cream.

Makes about 6 slices.