Kids-Friendly Vanilla Cupcake (Gluten-Free)

Hi there! One of my favourite kids-friendly recipe is Vanilla Cupcakes: they are simple to cook, a healthy treat (if you don’t add too much sweetness on it!) and yummy – one of those granma’s recipes! 🙂

As my original recipe contains wheat flour, I’ve been trying to refine it and substitute for more healthy substitutes. After some trial and error, I’m glad to present you my brand-new Gluten-Free and Kids-Friendly Vanilla Cupcakes!


Kids-Friendly Vanilla Cupcake (Gluten-Free)

1 cup GF Flour Mix (see recipe here)
2/3 cup sucanat or raw cane sugar
1 tsp baking powder
1/4 tsp sea salt
1 tbsp olive oil
1 egg
1 tbsp vanilla extract
200ml almond milk (or cow milk, if you’re not dairy free)
Zest of half a lemon

– In a large bowl, mix all dry ingredients
– In a separate bowl, mix the wet ingredients
– Pour the wet mixture in to the large bowl of dry ingredients and stir gently (just enough to combine all ingredients)
– Place the dough in a cupcake loaf, pre-lined.
– Leave it the oven at 180 degrees celcius, for about 30 min.

Note: If your kids are less than 2yo, I would reduce the sucanat to 1/3 cup or substitute it entirely for 1/2 ripe banana (mashed).


Paleo Fluffy White Bread

Paleo White Bread

Paleo Fluffy White Bread

1 1/2 Cup Arrowroot powder
1 cup Almond flour
4 eggs + 4 egg whites
4 tbsp coconut oil (or olive oil)
1 1/2 sea salt
4 tsp baking powder
2 tsp apple cider vinegar

– In a large bowl, mix all dry ingredients
– In a separate bowl, mix the wet ingredients
– Pour the wet mixture in to the large bowl of dry ingredients and stir gently
– Place the dough in a bread loaf, pre-lined with parchment paper
– Leave it the oven at 180 degrees celcius, for about 45 min.

– If you’re in a gluten-free diet (not a Paleo diet), then you can substitute arrowroot flour for cornstarch flour (“Maizena”)
– You can also use the same amount of flaxseed meal instead of almond flour (in this case, the bread will end up golden coloured)

Paleo Pizza Crust

Pizza Crust

Paleo Pizza Crust

1 cup Tapioca flour (“polvilho azedo”)
1/3 cup coconut flour
1 tsp sea salt
1/4 cup olive oil
1/2 cup warm water
1 tsp baking soda
1 large egg, whisked

– Preheat the oven at 200 degrees celcius
– Combine the tapioca flour, salt and coconut flour in a medium bowl (you can also use a food processor)
– In a separate bowl, combine oil, warm water and baking soda; Add the egg and continue mixing until well combined
– Pour the wet mixture in to the dry mix
– If necessary, add 2 or 3 more tbsp of coconut flour
– Transfer the dough to a surface sprinkled with tapioca flour and knead it gently until it is manageable and doesn’t stick to your hands
– Flatten your pizza dough
– Without any toppings, bake it for 12-15 minutes, depending on how ‘done’ you prefer your crust
– Add the toppings of your choice and place it in the oven for a few more minutes.

The favourite topping in the house is as following
– A base with tomato sauce and oreganos
– Grated chees, ham, more grated cheese and olives

Gluten-Free Flour Mix (3:2:1 Rule)

Are you looking for a Gluten-free (GF) flour mix to use anytime with your recipes? A homemade mix is a good option, as this way you will know exactly what the flour mix contains, plus, it’s usually much cheaper than store-bought flour mixes!


After some research, I’ve found the formula that’s best for me. Although it is always a matter of personal taste, I must say that most of my recipes have good results with this one!

So, the 3:2:1 Rule is very easy:

– 3 times almond flour
– 2 times tapioca flour
– 1 time coconut flour

For example, if you need 2 cups of GF flour, you’ll need to combine 1 cup almond flour, 2/3 cup tapioca flour and 1/3 coconut flour. Easy, right?

Directions: In a large bowl, mix all three flours. Sift it three times, so you’ll garantee that the mixture is very well blended.

– The best thing to do is a big batch of GF flour, so you’ll always have some on hand. Just keep it in a tupperware and that’s it!
– Tapioca Flour is also know in portuguese as “polvilho azedo” or “polvilho doce”. The first one, “Polvilho Azedo”, is a sour version, so you should pick this one for breads, pizza and other non-sweet recipes; The second one, “Polvilho Doce”, is the sweet version, so naturally this is the one to use with cakes, cookies and other sweet recipes.
– In Luxembourg, you can find the Tapioca flour in Primavera Supermarkets. It usually comes directly from the source, Brazil, and it is much cheaper than buying in at the organic shops.