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Harcha or semolina bread is my all time favorite when I visit Morocco (joke, I love everything and can’t have a fav dish). I enjoy it with cheese, honey, olive all or jam.
2 cups of semolina
1 cup of water
1/2 cup of olive oil (or canola oil)
1/2 tablespoons of baking powder
1 teaspoon of sugar
½ teaspoon of salt
Mix all the dry ingredients together.
For this recipe, you’ll need to work with your hands. Add the slowly the oil while mixing the semolina with your hands.
Add the water until you get a paste. If you need more water, adjust accordingly.
Flatten the dough and add some extra semolina on top before forming disks.
Cook for about 10 minutes on the first side or until it’s golden brown.
Flip the harcha on the other side and cook it again until you noticed the desired color.
20 June 2017 0 comment
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These small pancakes are part of all the things that we served in breakfasts or Moroccan snacks. When I was younger, I ate so many baghrir, bathed in butter and honey, that today, even though my eating habits are healthier, I missed this taste. So I made some but in a healthier version.

3/4 cup Semolina (or corn flour if you are gluten intolerant) (100g)
50g rice flour or almond flour
1/2 tsp salt
2 tbsp coconut sugar (or any kind of sugar)
1 tsp yeast
1 tsp baking powder
1 tsp vinegar
250 ml lukewarm water

Place all the ingredients except the water on a bowl and mix together.
Add lukewarm water and start mixing little by little.
Place the batter in a blender and mix until you have a soft mixture.
Place the batter in a bowl and cover with a towel for about 20min.

Heat a nonstick pan, low to medium heat.
Spread the batter into a circle (like if you are making french crepes, but smaller).
You will notice the holes forming. When the surface looks dry, your baghrir are ready.
Do not flip. Cook one side only.

Serve your baghrir hot with honey or apple syrup and some almond on top…and some moroccan mint tea! 



6 June 2017 0 comment
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I love dates, it’s such a good source of vitamins and minerals. These energy balls are so healthy: you can add them to your lunch box, use them when you are craving something sweet or snack them after exercise.

4 big medjool dates (depending on the size of your dates, you can choose to put more)
2 tbsp of melted chocolate chips (prefer dark chocolate 75% cacao and more)
1 tbsp of almond butter,
Options: chia seeds, hemp seeds, grated unsweetened coconut, ground or shredded almonds.
Coat: cocoa powder, shredded coconut or almond meal.

Soak the dates in hot water for 10min. Drain.
In a bowl, mash the dates with all the other ingredients (except coat options) until relatively smooth.
Form small balls with your hands.
Place cacao powder (or other options) on a plate and roll the bolls in it to coat.
Refrigerate for 30 minutes before tasting.
Can be kept 1 week in the refrigerator and 3 months in the freezer.

2 June 2017 0 comment
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When I am invited to diner, I rarely go empty-handed. This weekend, I had to prepare something for Saturday night, I did not have much at home and I couldn’t go out. I had only almond flour and apples so I use them to make a cake and the result was great! Plus, it’s a healthy recipe again.

2 cups almond flour or crushed almonds,
1 tsp baking powder,
¼ cup of olive oil,
¼ honey,
1 tsp of vanilla,
2 eggs,
Zest of an orange,
2 apples, diced,
Almond chips to decorate.

Preheat oven to 320F.
Mix all ingredients except apples and almonds.
Add the apples to the mixture and incorporate them well.
Pour everything into a pan that you have wrapped beforehand in parchment paper.
Garnish with the almond chips.
Bake 60 to 80 minutes.
Let stand for 30min.


Sorry for the pictures. I was running late for my dinner invitation.

Bottom line: it tastes good!

29 May 2017 0 comment
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