Una mica de mi…

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Pastis de mousse de llimona i galetes sense gluten

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Pastel de mousse de limón y galletas sin gluten

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Lemon mousse cake with gluten-free biscuits base

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Potato buns

Today I wanted something different for our afternoon snack, so I’ve made these buns that I had on my list of recipes to test.

Right now I just can tell you that they smell so good and have such a tasty look that I am not sure I will be able to wait until the afternoon snack to taste them…

Recipe of potato buns


  • 100g of sunflower oil
  • 200g of boiled potato
  • 175g of brown sugar
  • 4 eggs
  • 50g of oat milk
  • 25g of fresh yeast
  • 600g of club wheat flour


We just have to mix all the ingredients, I have used the dough program of the bread machine, but you can do it manually, in this case you have to let the dough rest for sometime, I think half and hour is enough.

The dough is quite sticky, so with the help of an spoon or some oil on our hands, we try to form buns and place them on a silicon sheet. We let them rest about and hour and then bake them at 180ºC for 10 minutes. We just have to let them cool before eating them!!!

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It’s been a year… and I have not prepared the sourdough yet!!

That’s the first though I had after receiving a notification from WordPress congratulating me for the first year of the blog. Preparing a new sourdough was one of the things I wanted to do when I opened this blog and I couldn’t believe it’s been a year and I have not find the right moment to prepare it. So,  no more excuses!!!

There are plenty of post explaining how to prepare a sourdough, and each of them is quite different from the others… I have chosen to follow the instructions of Ma Petite Boulangerie, that you can find here.  She proposes two variants, with or without honey. As I was not sure of which of them would be better, I decided to try both!!

Day 1:

We mix 50g of rye flour and 50g of mild water and let it settle for 24 hours. In one of the jars I have added 1 teaspoon of honey.

Jar with honey on the lef.

Day 2:

We mix the dough and let it settle for 24 hours more.

Jar with honey on the lef.

Day 3:

We add 50g of rye flour and 50g of mild water, mix and let it rest for 24 hours.

Jar with honey on the left.

Day 4:

We remove half of the dough and then add 50g of rye flour and 50g of mild water.

I’ve noticed that the jar with honey smells stronger and the dough seems more spongy.

Jar with honey on the left.

Day 5:

We repeat the same that we did on day 4.

Jar with honey on the left.

Day 6:

Now we are on the second phase, where we substitute the rye flour for a white flour. The dough with honey still smells stronger and seems more spongy.

We remove half of the dough and add 50g of club wheat flour and 50g of water.

Jar with honey on the left.

Day 7:

We repeat the same procedure than the day before. Now the differences between the dough with honey and the one without are disappearing.

It seems that the club wheat does not feed the yeast as much as the rye flour, I suppose it’s because of the low gluten content of this flour.

Jar with honey on the left.


Day 8:

To reactivate the yeast I decided to feed it with rye flour again. After removing half of the dough it have added 50g of rye flour and 50g of water.

Jar with honey on the left.


Jar with honey on the left.


In order to have a strong yeast I have decided to alternate between flours on the refreshments, one day I add rye flour, the other club wheat flour.

Now that I have the sourdough ready I will be able to make some bread, that I will show you soon!!

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Xocolate turron

On Christmas one of the thinks I miss the most is eating some turrons, a dessert typically eaten during this festivity. Most of the turron is made with honey (and we cannot eat them because the great amount of fructose that they have) but some are made with chocolate and this year I have made some of it.

I have tried different recipes with different ingredients: milk chocolate without lactose, dark chocolate, rice crisps, cornflakes,… This receipt is a mix of everything I have tried …

Receipt of chocolate turron


  • 150g of milk chocolate without lactose
  • 150g of dark chocolate, dairy free
  • 150g of chocolate spread
  • rice crisps (with no added sugars)
  • cornflakes (with no added sugars)


First we melt the milk chocolate and add half of the chocolate spread, then we add a 2 or 3 handfuls of rice crisps and mix everything. We place the result on the mold and wait at least for an hour until the chocolate is hard.

Now we repeat the same process with the dark chocolate and the cornflakes, and place it on the mold, on top of the milk chocolate layer. We wait some hours until the chocolate it’s settle (the longer the better, I use to wait an entire day) and it’s ready to eat.

If you want a sweeter turron, you can use rice crisps and cornflakes with added sugars or add some sugar or dextrose to the melted chocolate.