Maple Apple Cake // Easiest Refined Sugar Free + Gluten Free + Milk Free Cake //

Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, Copyright aldentegourmet blog

This apple cake is the kind of baked treat that push me to a “must have break” in the afternoon. Believe me! (the perfect indulgence while Lia takes her usual nap)… a cup of tea, a book and a good slice of this apple cake and everything becomes a super –nice- happy-moment.  Gratifying myself with something that I made just feels so good! Funny about this cake is that I’d have never thought in a million years that I would be making + eating a cake without gluten + refined sugar and milk! 

Since changing my eating habits, I started experiment a lot with gluten free flours and is something that I find incredibly interesting.  I mean, making a cake without ingredients; such us regular raising flour, milk or refined sugar, was not possible to me at all. Simply because, I didn’t understand the importance of whole foods and how the implemantation and use of rich + wholesome ingredients ( instead of refined/ processed ingredients) work and how come they could provide nourishment + health benefits to the body. But I guess everything has it’s own time, no?!

So as I was saying changing my eating habits took me to all that experimentation with gluten free flours and in my process of finding new ways with ingredients, I found a few different (GF) flour combinations and recipes to play with. With time and after a while, I found myself creating my version of a gluten free cake, a cake that can be eaten any time of the day. It’s a simple, humble cake but with an amzing flavor that can surely make one ask for seconds!

Now, let me share with you a bit more about it, ok. This cake doesn’t take longer to cook, (which is wonderful when you’re a busy  mom, (like me) / or just a busy lady and there’s no much time for baking), the other thing is that this is totally foolproof ( so, don’t worry if this is your first time experimenting with wholesome ingredients because this is incredibly easy to put together). I also like making this cake with walnuts; it adds a bit more crunch + nutty flavor and complements the apples really good. So you can try either, with or without the walnuts. They're both wonderfully delicious!!!

Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, easy baking, easy wholesome baking,Copyright aldentegourmet blog



(RSF) (GF) (MF)


1 C. Tapioca Flour
1/2 C. Almond Flour
3/4 C. Coconut Flour
1/4 tsp. Baking Soda
4 Medium-Large Eggs
3/4 C. Vegetable oil
3/4 C. Honey / or any sweetener of your choice/ to taste
4 Medium-Large Green Apples
2 Tbsp. Ghee/ or substitute with unsalted butter
Fresh Lemon Juice of 1/2 lemon
Organic Maple Syrup to taste
Vanilla Paste to taste (optional)


1- Apples: peeled + cored + cut into cubes. Set aside. In a  pan over medium high heat add ghee and as soon ghee starts to melt the add apples. Lower heat. Add lemon juice, (vanilla paste) and maple syrup and cook until apples are golden in color, tender and all juice + liquids has been absorbed.

2- Batter: in a bowl add all dry ingredients, mix and make a well in the center of the flour mixture. Add eggs, vegetable oil and honey. Mix until all ingredients are well combined. Add cooked apples, (and walnuts if desired) and mix to combine. Pour batter into a greased pan and bake for 18-25 minutes (time may vary depending on the type of oven you're using) at 150C/302F.  And that's it!

Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, easy baking, easy wholesome baking,Copyright aldentegourmet blog
Apple Cake, Easiest Refined Sugar Free, Gluten Free, Milk Free Cake, Wholesome, easy baking, easy wholesome baking,Copyright aldentegourmet blog

Almond Salty Caramel Buckwheat Granola / Feel Good + Nutricious Granola / (Refined Sugar Free)

granola, buckwheat, super, wholesome, refined sugar free, Copyright aldentegourmet blog
Hey, pretty people! How are you?.. Me, well I have been GRANOLA(ZING) (granola + amazing = granolazing) (I know this is not a word but, believe me, this is the only way to describe how delicious + nutricious this granola is!) - so as I was saying; I've been Granolazing my morning breakfasts + afternoon snacks with this buckwheat granola! And obviously I needed to share this recipe with YOU !!!! 

This granola is completely refined sugar-free + has a SUPER-nice caramel flavor (which I deeply love) + the buckwheat (which is gluten free + also nutritiously packed with vitamins B1, B2, and minerals such as; potassium, magnesium, phosphate + iron) give the granola and incredible crunchy wholesome taste! I hope you'll try this recipe because "it will pretty much rock your world" once you try it!

Now having said that, (and while my little Lia is shaking the keyboard upside down + laughing while Mommy says; Don't do that, please!) I created a list of How-To Homemade "Buckwheat Granola Tips" for you, in the recipe below, so you can start making and "Granolazing" your morning breakfasts + snacks too. Ok! 

As always I love reading your comments or share with me via twitter, pinterest or google+.And if you have any questions just let me know!  

Oh, BTW you can use this almond salty caramel buckwheat granola as a topping too, add it to your favorite ice cream or chocolate cake + ice cream + this granola on top and it will be beyond delicious!!!

almond, caramel,homemade, buckwheat, granola, recipe, making buckwheat granola at home, refined sugar free, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photographygranola, buckwheat, super, wholesome, refined sugar free, Copyright aldentegourmet blog


"HOW TO" Making Buckwheat Granola Tips:

> If this is your first time using buckwheat to make granola, just make sure to use "Raw Buckwheat Groats" (NO Toasted Buckwheat aka Kasha. Which has a different color and texture than raw buckwheat).

> If you like to get a more chunky-clumpy granola (I love it too), you can do that! Just don't stir the granola during the baking process. And you'll get a giant granola cookie - meaning; The granola will become all clump together, then you just break it into small + medium pieces! 

> The granola will not be crunchy when the baking process is finished, and that's ok. Because the granola  becomes nice + crunchy as it cools.

Dry Ingredients:

3/4 C. Raw Buckwheat Groats (no toasted buckwheat / kasha)
1 1/2 Oats
1 1/4 C. Almonds
3/4 C. Pecans
3 Tbsp. Sesame Seeds
3 Tbsp. Pumpkin Seeds
1 1/2 Coconut Flakes
1/4 tsp. Sea Salt / or to taste
Wet Ingredients / Sweetener:

8 Medjool Dates, chopped in small pieces (Soaked in hot water for 1 hour)
1/3 C. Creamed Honey / or to taste
1/4 C. Coconut Sugar
1/2 C. Coconut oil (melted)


Preheat oven at 150C/300F. 

In a large bowl add the dry ingredients. Set aside.

In a separate bowl add all wet ingredients and mix well.

Pour wet ingredients mixture over dry ingredients and give it a good stir so everything gets covered with the dates + coconut oil mixture.

Place granola over a large baking tray / or two medium baking trays and spread evenly, bake for 15 minutes, remove from the oven stir and bake for another 10 minutes. It will be ready when its nice, crispy and golden brown. Let it cool and transfer the granola into a glass jar! 

Now go and enjoy it with your favorite topping!!! 

granola, buckwheat, super, wholesome, refined sugar free, Copyright aldentegourmet blog

>> Turmeric + Garlic Popcorn >> Food That Can Elevate Your Mood + Make Sugar Cravings Go Away

healthy snacks, stop eating refined sugar, stop sugary and cravings with popcorn, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography
One thing that I’ve learned while stop eating refined sugar (and other processed foods) is never to let myself go hungry. Being hungry is one of the main reasons that make us fall into those sugar cravings that provoke the need to eat refined food load of sugars and starches. Believe me, I put myself as a guinea pig to experiment enough and discover ‘the body’ is not prepared to make the right food choices and is not selective either while coping with a hungry-empty stomach. And that’s when foods lacking of nutrition make their way to our mouth and can make the cicle of sugar and bad carbs cravings out of control + never ending. In a nutshell eating foods or products loads of refined sugar, just make you crave ‘more’ sugary foods + snacks.

Whenever you’re on the way of trying to eat more nourishing foods (and also snacks) or just wanting to try new foods and flavours, let me say that just having the right snack at the right time of the day can make a ‘HUGE + SATISFYING’ difference in your battle against sugar + processed foods cravings. There’s no need of depriving yourself of the foods that you like and enjoy eating is simply the way that ‘these foods + snacks’ are prepared! So do you think that having a homemade snack such us ‘POPCORN’  can give you the motivation to start cheating on processed foods? (…) May be you’re thinking; Whaaat?! Oh, Aldy you just lost your mind, didn’t you!? Ha, ha Well may be (?) no just playing with you! I haven’t lost my mind…not yet (I think ;)

However, let me tell you why Popcorn can push you into taking more heathier choices when the hunger and cravings start to crawl your stomach looking for nurture and more satisfying foods. First a Big + Fat secret about Popcorn and the ‘amazing grain’ called Popping Corn; (trumpets, please!) > Popping corn is a whole grain, has a lot fiber in it and is a very powerful antioxidant. But unfortunately once refined and artificial flavors are added to it, all those ‘amazing grain powers’ are ‘destroyed’ and having popcorn as a snack becomes not the best option anymore. Ok, now that you know the positive benefits of plain popcorn, are you ready to start Making Popcorn while dancing the hula-hula, ok may be not that last part but definitely start making popcorn, yes?! Finally, you can eat as much popcorn as you like, just make sure to incorporate whole, natural flavors that elevate the potential and properties of it. 
And to give you even more fun + motivation let me share with you my favorite way of preparing homemade popcorn, yes the most incredible + delicious warm + yellowish popcorn.  I’ll give you The Turmeric + Garlic Popcorn! Not only the spices added to this popcorn make it wonderful in flavor but also the healthy benefits of turmeric and garlic give the absolute WOW factor to it! >Turmeric is an excelent source of vitamin C and > garlic is incredible to boost the immune sistem. So there you have it! PS: Don’t worry about the garlic is not overpowering at all, but if you prefer you can just make it without garlic (but it’s tastes AMAZINGLY great with the garlic). Now over and out to eat some turmeric popcorn and watch a movie! 

healthy snacks, stop eating refined sugar, stop sugary and cravings with popcorn, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography
healthy snacks, stop eating refined sugar, stop sugary and cravings with popcorn, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography


Yields: 2-3 Adults

1/2 C. Popping Corn
3 Tbsp. Coconut Oil
1 Tbsp. Olive oil (or vegetable oil)
1 tsp. Turmeric Powder
1/4 tsp. Garlic Powder
Himalayan or Sea Salt to taste

In a pot / saucepan melt coconut oil on medium-high heat (not high-maximum heat). Add popping corn and cover pot with the lid, while shaking pot often until kernels start to pop. They will be ready in a couple of minutes, so be careful not to let them burn. Take them out of the heat as soon as they are ready. Put popcorn into a bowl, add the olive oil, mix well and sprinkle with turmeric + garlic and salt. Mix everything again and serve inmmediately. Enjoy!

healthy snacks, stop eating refined sugar, stop sugary and cravings with popcorn, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography

Roasted Onions + Red Bell Pepper Pasta Sauce and Spinach + Ricotta Crepe Cannelloni (Vegetarian)

Roasted Onions and Red Bell Pepper Pasta Sauce and Crepe Cannelloni, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography

And yet, here it is another meat- free recipe FOR YOU! In my last post, I shared this vegetarian burger recipe, and I thought that it would be a good idea to share another meat-free favorite of mine. If you’re a vegetarian or just trying to eat less meat, I’m positive that you’d fall in love with this recipe entirely. So vegetarians ‘and also omnivores’ are welcome to try it!

This recipe has a lot of meaning to me, and that’s because it has my mother’s name written all over it. Me and my brother’s would stand by the kitchen’s table looking at my mom (almost impatiently) while she would make the crepes one by one and started adding the filling to every single one of them, but the 'AWWWW moment' happened when she would pour the sauce all over them and sprinkle  a full hand of freshly grated parmesan cheese on top of the cannelloni. That was incredible!!! 

Now let me tell you the ‘Top 5’ hidden features of this recipe: #1- you don’t need to buy the cannelloni pasta. #2- the filling and the sauce can be made the day ahead and keep refrigerated in an airtight container. #3- the savory crepes can be made a couple of hours before serving or if you’re going to make the cannelloni for dinner, you can prepared the batter early in the morning + put it in the fridge until ready to use .#4- the ingredients used in this recipe, both the sauce and the crepes are mostly inexpensive  + easy to find. #5- this is a very simple to make recipe + it is delicious.

We love this recipe very much and if you try it, I’m sure everybody in your family (especially if have children) would be asking you to make these CANNELLONIS with juicy SAUCE more often that you’d possibly imagine! And if you don’t believe me, ask my daughter (picture below) who only couldn’t stop licking the wooden spoon! Oh, and BTW you can use this sauce with any pasta dish you like, even with gnocchi!

Another Meat- Free Meal, vegetarian, Roasted Onions and Red Bell Pepper Pasta Sauce and Crepe Cannelloni, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography



make 14 crepes + 2 3/4 C. Pasta Sauce

For the Roasted Onions + Red Bell Pepper Pasta Sauce:

2 Medium Onions (yellow onions),peeled + cut into wedges
1 Large Red Bell Pepper,cut into half
1 Garlic clove, coarsely chopped
1 x 400 g./14 oz can of diced tomatoes800 ml / about 3 1/4 C. Water
4 Tbsp. Tomato Paste
Olive oil
Salt to taste
1 tsp. honey (or regular sugar) to cut acidity of the sauce

Pasta Sauce Preparation:

> Preheat oven to 180C/350F. In a baking tray add onions, red bell pepper and garlic. Add olive oil and salt and mix through. And roast for about 20 minutes. When ready let everything cool for a about 10 minutes or so. Then chop the roasted onions and pepper coarsely. Set aside.

> In a saucepan over medium heat add a little bit of olive oil, then add the chopped roasted onions + red bell pepper and give it a quick sauté. Add the 400 g. diced tomatoes, the tomato paste,plus 400 ml water. Stir and bring to the boil, then turn the heat down add the rest of the water (400 ml), add the honey and simmer gently for about 25-30 minutes. When ready, let it cool down and pour it in a blender and blend for 1 minute, until it's nice and thick. Keep it in the fridge until ready to use.


For the Crepes:

2 C. All Purpose Flour / Plain Flour / Standard Flour ( I use unbleached standard flour)
1 Medium Egg
2 1/2 C. Milk (plant based milk or 1C. standard milk + 1 1/2 C. water)

Crepes Preparation:

> In a bowl add the flour + egg and gradually add milk, whisking until smooth and all ingredients are well combined.

> Heat an 20 cm frying pan over medium-high heat and scoop /pour 1/4 cup batter into the pan and with a circular motion coats the surface of the pan evenly with the batter. Cook (one side) for about 2 minutes until lightly golden, then using a spatula turn over and cook for the other side for a further 30 second. Transfer to a plate and repeat with the rest of the batter.


For the Spinach + Ricotta Cannelloni Filling:

1 1/2 C. Spinach, cooked
1 medium Onion, finely chopped
250 g. / 1 C. Ricotta 
Salt to taste
Pepper to taste (optional)
Nutmeg to taste

Filling Preparation

> In a frying pan cook onion until translucent. Add the cooked spinach and sauté for a couple of minutes, add salt and nutmeg. Now, turn off and add the ricotta ( add more salt and nutmeg if needed) set aside.

On a baking dish, add a little bit of oil and coat evenly. Set aside. 
Start filling each crepe with the spinach and ricotta filling, roll each crepe and place each crepe/cannelloni side by side in the prepared baking dish. (If you have glass trays like mine in the picture, you'd probably need two trays).

Now, the AWWWW Moment! Pour over the sauce (as much as you like) and add grated parmesan cheese on top of the cannelloni. Bake for about 15 minutes or until cheese is completely melted and bubbly! Serve immediately. Enjoy!

Another Meat- Free Meal, Cannelloni, easy, simple, delicious, vegetarian, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography

The Amazing ChickBurger!!! For a Meat Free Weekend or Any Day of The Week (vegetarian)

The Amazing ChickBurger, chickpea burger, copyright aldentegourmet blog, copyright Aldyht Moyla Photography

Hey Everyone! How was your Easter?... Here we had some wonderful days and fortunately the weather was nice too (even though we're in autumn doesn't feel quite autumnal yet!) Anyway, I'm SUPER SUPER excited about sharing this recipe with you today! Believe me, I've been wanting to share this 'Chick-Burger' recipe (= chickpea burger) for quite some time now. And so the day has finally come! (insert dancing + clapping here please, any song you'd like, I'll pick one of the NKOTB songs, yes ... 80's style)

However before going into this Amazing Vegetarian 'ChickBurger, by the way I called it "Amazing" because it tastes incredible great + it is beyond easy to make.You'll see what I mean when you read the recipe. However, as I was saying, before going into the recipe for this burger, let me tell you a little story. Ok. 

Once upon a time (about 7 years ago) we decided to start cutting the consumption of red meat in our home and the main reason behind this was purily health related. We noticed that eating red meat to often during the week gave us a very unpleasant + inflamatory feeling (swollen face, headaches, muscles aches, tired feeling after eating red meat and a very upset stomach). Obviously I wanted to start doing my research about it and whether the red meat was the cause of all these symptoms (?) ( or if there was something else). And yes, I found a of lot reading material on 'how red meat causes inflamation' to the body. I was really impressed about it. We inmediately began preparing + eating more vegetarian meals substituting the red meat with legumes (also nuts but mostly legumes) as our source of protein. After a period of weeks we noticed many positive changes in our bodies and felt much-Much-MUCH better. 

I have to say that at first  the whole process was challenging for me, I mean I come from Argentina, meaning I have a bit of a Carnivore Mentality! ('We Argentinians' love beef very- VERY much). But for the sake of our health + animals, this beautiful planet, our pocket and the curiosity of trying new flavours and foods, we decided to carry on with our decision and for the past 6 years until today we've been eating meat free (vegetarian) satisfying meals most days of the week. And we are very happy about it. We still eating red meat though, but not as often as we used to. It is incredibly- amazing to see all the dishes that can be made without the need of using red meat. THE END. Ok. And that was 'The Tale of Aldy and The Red Meat' now we all clap together!!!.... Have any of you experienced similar symptoms when eating red meat often than usual?...I'd love to know!

The Amazing ChickBurger, chickpea burger, copyright aldentegourmet blog, copyright Aldyht Moyla Photography
The Amazing ChickBurger, chickpea burger, copyright aldentegourmet blog, copyright Aldyht Moyla Photography
The Amazing ChickBurger, chickpea burger, copyright aldentegourmet blog, copyright Aldyht Moyla Photography

NOW THE RECIPE, my friends. 

Here I created a step by step photo guide to show you a bit of the preparation + ingredients for this burger. You will only need four ingredients; Chickpeas (obvious), Fine-grain Bulgur or Instant Bulgur, Onion and fresh Parsley. Now, about the Bulgur; if you've never used bulgur before, don't worry because you don't even need to cook it. So that's easy, right?!

  • Where can you buy bulgur? In any bulk store or health food store.

  • What is bulgur? Bulgur or as we called it in Argentina; Bulghor is a whole grain that comes from the wheat, it is high in fiber, it is low calorie and vegan and it is originally used in many Middle Eastern countries. And there's some wonderful meals that you can make with bulgur. Really! 

Now there's different types of bulgur, and some of them require cooking but the one we are using in this Chickpea Burger is Fine-grain Bulgur aka Instant Bulgur which comes partially pre-cooked and takes almost 'no time' to prepared at all. So if you are going to shop for bulgur, just remember to ask for fine-grain bulgur or instant bulgur.

And if you've have been thinking on having a VEGETARIAN WEEKEND, here it is my AMAZING CHICKPEA VEGETARIAN BURGER FOR YOU!!! And if you try it, I would love to know!!!


Makes 6

800 gr Chickpeas (cooked)
3/4 C. Fine- Grain Bulgur/Instant Bulgur
4 Tbsp. Fresh Parsley, finely chopped
1/4 of One Medium Onion, finely chopped
Fresh Lemon Juice of 1/2 Lemon
3 tsp. Cumin or to taste
Salt to Taste
Vegetable oil to fry burgers
8 Tbsp. Standar Flour / Plain flour


Preparing the Bulgur:
Place the bulgur in a bowl and cover with hot water (just enough to cover the bulgur) put a plate on top of the bowl and soak the bulgur for about 10-15 minutes or until the bulgur becomes soft and chewy to the taste. When ready, place the bulgur in a fine mesh strainer-colander, press with your hands and remove any excess of water. Now, the bulgur is ready to use! Set aside.

Preparing the Chickpeas:
Put the chickpeas into a food processor and process to a coarse paste. Now the chickpeas are ready! Set aside.

Putting ingredients together:
In a bowl add the chickpeas, bulgur, onion, parsley, lemon juice, cumin and salt. Mix everything with a wooden spoon. Now flatter the mixture evenly and divide your burger mix into six equal pieces. Then shape into balls and gently flatten. Spread out the flour on a plate and coat burgers in it. 

Cooking the Burgers:
In a frying pan heat the oil (is better to start off using medium-hight heat) and start cooking the burgers (about 2 minutes each side), until golden and crisp.Now assamble your burger; bread + lettuce, burger + tomatoes + some micro-greens if you like and your favourite dressing!!! Now, seat and enjoy every bite!

The Amazing ChickBurger, chickpea burger, copyright aldentegourmet blog, copyright Aldyht Moyla Photography