Oeuf cocotte and gluten free walnut buckwheat bread


Oeuf cocotte, a french classic and probably one of the easiest things to do. I won’s say you don’t need the right technicque to get it cooked to the point where the egg white hardens and the yolk stays liquid, but one way or another, I should have this more often, because it’s soo good and easy to prepare. Choose whatever topping you like, but mushrooms go perfectly with buckwheat.

Gluten free bread is a story on its own… I tried number of recipes, but no matter what flour I used and no matter how much oil I added, it always turned out too dry. So I did my homework and found a solution: psyllium seed husk.

Psyllium seed husk contain soluble and insoluble fibers. It is probably one of the nature’s most absorbant fibers, so this means it will bind all the ingrediends together and will prevent the bread from drying out. Plus, it is really good for digestion.


Oeuf cocotte with mushrooms

Ingredients (serves two):

  • 4 eggs
  • 150 g mushrooms
  • 1/3 tsp garlic
  • 1 Tbsp olive oil
  • 3 Tbsp liquid cream or crème fraîche
  • 1 tsp butter
  • salt
  • pepper


  1. Finely chop the mushrooms. Sautee on a tablespoon of olive oil. When the liquid starts evaporating, add garlic, season with salt and pepper and cook for anothe couple of minutes.
  2. Grease the molds with butter. Add mushrooms and reserve some for garnish.
  3. Add two eggs in each mold, top with some cream and the rest of the mushrooms.
  4. Put the molds into a baking tin filled with hot water that rises to the middle of the molds.
  5. Bake at 170ºc from 6 – 10 mins. Keep an eye on it: ideally the egg white should harden and the yolk should still be liquid.
  6. Season with salt and pepper.

Buckwheat bread with walnuts

Ingredients (makes 4 buns):

  • 70 g buckwheat flour
  • 70 g corn flour
  • 20 g corn starch
  • 12 g fresh yeast
  • 1 tsp honey or agave syrup (for yeast)
  • 20 ml milk (for yeast)
  • 250 – 300 ml milk or water
  • 15 g flax seed
  • 40 g walnuts
  • 25 ml olive oil
  • 20 g ground chia seed
  • 20 g psyllium seed husk
  • 1/2 tsp salt


  1. Prepare the yeast: mix 20 ml of warm milk (not hot), fresh yeast and tablespoon of honey or agave syrup. Let double in size.
  2. In a big bowl mix the flours, corn starch and salt. Add flax and walnuts.
  3. Using a cofee grinder, grind chia (you can also grind psyllium, but that’s optional). Than mix chia, psyllium, olive oil and milk or water. Let soak at least 3 mins.
  4. When the yeast and chia mixture are ready, add both to flour mixture.
  5. Mix with wooden spatula until all ingredients combine. Add flour if too sticky or water/milk if to compact. Keep in mind that psyllium soaks up a lot of liquid. Flour the working surface and kneed into a ball. Dough should be soft, but not sticky. Let rise.
  6. When doubled in volume, knead once again to let rise for the second time. If you prefer little buns, now’s the time to divide the dough.
  7. When second rise is done, cut the crosses on the top of the buns. Bake in preheated oven at 220ºc for 30 – 40 mins. The bread is done when it sounds hollow  if knocked on the bottom side.
  8. IMPORTANT: always put some water into a baking tray underneath the  bread rack to create steam. This is how you will get a moist inside and crunchy crust.


This recipe was created as a part of a project for Spar Slovenija and their magazine Dobro zame.

Cashew, banana and coconut smoothie bowl


It’s been a while since I’ve posted anything. There’s been just so much going on lately. I finished my blog project I’ve been working on – I’ll let you know all about it very soon 🙂 And it felt great! After stressing about deadlines and everything, the satisfaction of finishing on time and turning in my work was priceless. That actually gave me the energy to started working on my Master’s a bit more seriously. So yes, that’s what’s been keeping me away from my computer… And there was another crazy thing going on in March… Ljubljana Sweet Swing Festival. I’ve been dancing for years, but haven’t been really that active recently. It reminded me how I love dancing, going to festivals and meeting new people. With all this on my mind, I realised the time has come to finish what I’ve started and move on!


Also, I went off gluten and lactose for a while. It’s been just a little cleanse before the Easter hits me… Well, I’m guilty. I just can’t resist those sweets and Easter bread…

So the first thing I did was to change my breakfast routine. Instead of fruit, rolled oats and yoghurt I had pancakes or smoothies and other things (that I will hopefully post in the next days). I replaced cereals with seeds, nuts, coconut flakes, bee pollen and cocoa nibs. And instead of cow’s milk I used plant based milk. Not bad at all.

That actually sounds very easy and delicious, which it was. But being a diabetic, I know what it means if you have restrains in your life. My condition is not that easy, but I’m grateful that I don’t have any severe allergy to gluten or lactose. So a brief pause won’t do any harm. But life without cheese? Or bread? No. I could go crazy with all this new food trends I see lately. But I won’t. I love trying out new things, but I always say to myself: be smart and don’t limit yourself if there’s no need to. Life offers great things, so take take them with a big spoon!


Cashew, coconut and banana smoothie bowl


  • 1 very ripe banana
  • 1 handful cashew
  • 3 tsp maca powder
  • 2 tsp lucuma powder
  • 2 Tbsp coconut flour
  • 3 Tbsp coconut flakes
  • 100 – 150 ml water
  • 150 ml coconut milk

to garnish:

  • 1 tsp cocoa nibs
  • 1 tsp hemps seeds
  • 1 tsp bee pollen
  • strawberries, raspberries or bluberries


Mix all the ingredients in a blender. Add more or less water depending on thickness you prefer. Garnish with fruits and seeds.