Variations of this sweet cake differ from country to country and baker to baker; some make it with shredded coconut, some with almonds and some with just semolina, it all depends on the local tastes and traditions. Basbousa means “just a kiss” in Arabic. Milk and refined sugar are two of the original ingredients, however I have converted this recipe to be vegan and gluten-free, replacing the semolina with quinoa flakes and almond flour (blanched almonds ground very fine), the dairy with hemp milk (although you could also use almond, rice or soy milk) and agave nectar syrup instead of the refined sugar. I have made these substitutions without compromising any of the sweet flavor of the cake. Just like Baba au Rhum, a French sweet yeast cake, a room-temperature syrup is poured over the hot cake just out of the oven. The difference in temperatures allows for the syrup to be more easily absorbed into the cake. continue reading…

Buckwheat isn’t wheat at all, it isn’t even a grain, but the seed of a plant related to rhubarb. One of civilization’s first domesticated plants, the earliest evidence of cultivation is found in Southeast Asia around 6000 BC. It quickly spread to Central Asia and Russia, then to the Middle East and Europe. Russian and Eastern European immigrants brought it to the United States in the form of their staple porridge made from the roasted whole kernels of buckwheat which they called kasha. The triangular seeds of the buckwheat plant are used to make the dark, complex flour found in many international dishes. In Russia, buckwheat flour is combined with yeast to make the tiny, savory pancakes known as blini; in Japan it is the main ingredient in soba noodles; and in France (especially Brittany) it gives the galettes (crepes) their distinctive nutty taste. continue reading…

Everyone is always looking for the perfect side dish to take to picnics, potlucks, or something nutritious to pack in a lunch bag for school or the office. Here is a recipe that fits the bill: Quinoa Salad. It is loaded with nutrients, quick to prepare, easy on the wallet and best of all, it tastes great warm or at room temperature. It is gluten-free and vegan. It has always been a favorite of mine.

Quinoa (pronounced keen-wah) is one of the oldest cultivated grains and was an important food source for pre-Columbian civilizations throughout South America for centuries. The Incas called it “the mother grain.” Quinoa is gluten-free and easy to digest. Unlike wheat or rice, quinoa has a balanced set of amino acids making it a more complete protein (the protein content in quinoa is 12-18% so it is an excellent choice for vegetarians). It is a good source of dietary fiber and phosphorus and high in magnesium and iron. continue reading…

I have converted some of my favorite recipes to be gluten-free like this one to debut on my new website, and I look forward to sharing them with you. While all will be gluten-free, some recipes will be vegan and sugar-free.

This pistachio and cardamom cake is always popular with my friends and family. I was experimenting one day with a very basic cake recipe and I just replaced the wheat flour with ground pistachios and a gluten-free flour and added one of my favorite spices, cardamom. Everyone loves it. It’s gluten- free and delicious! continue reading…

As I launch my new website, I imagine all the new, wonderful friends that are going to come into my life from all corners of the globe. Sharing food has always been part of my heritage; it’s never fun to eat alone. I am delighted to share my cookies with you. Each cookie is made up of many ingredients: pistachios, almonds, various flours, sweeteners and oils, but one ingredient not listed on the packages or on my website is LOVE, my love of people. When baking my cookies, I give them the same love and care as I would when preparing a meal for my family. After all, we are all family in this one big house called Earth. Why did I choose to make the cookies with pistachios and almonds? I must confess that I have been addicted to these particular nuts since childhood.

I plan to feature a new gluten-free recipe on my website frequently. These recipes may not all be vegan, but they will certainly all be gluten-free. I will include some history and background for each dish.
I am looking forward to building a relationship with all the new friends who share my cookies.

Welcome to my website!
- Hripsime,
Founder and baker