Dark Cherry Mini Tarts

Cupcakes and sliders move over! Mini-tarts are the new delicious thing hitting the town. Think about them as mini pies you can enjoy guiltless… and gluten free and fodmap free.


This recipe was adapted from the Coconut Mama, and I think it could really work as a quiche too. In terms of the crust, you’ll find tons of crusts that are gluten free around the web…but as much as I’ve tried  with coconut oil, it was the real butter that did the trick.

I used frozen cherries, but you can use whatever is in season these days…blueberries, strawberries, you name it. The meringue is time consuming, but worth it if you have guests to impress, or you want to sound like a sophisticated chef. “Meringue-ing” is not a verb yet, but one day…maybe.


Ok. Here it goes…


For the crust:

  • 1/2 cup unsalted butter, Melted
  • 2 eggs
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut flour – click here for link
  • 1-3 tablespoons sugar (to taste)

For the filling:

  • 3 cups of cherries or other fruit
  • 1 cup of sugar
  • almond extract
  • 1/4 cup of orange juice

For the meringue:

  • 2 egg white
  • 4 tablespoons suga
  • 1/2 teaspoon vanilla


Set the oven to 425 degrees and grease a muffin or cupcake pan. In a bowl, beat the butter for the crust, the eggs, and the rest of the ingredients until you form a ball (it should not be too sticky, or too crumbly). Carefully divide it with a spoon or your fingers and form pie crusts in each cupcake hole. Bake for 10 minutes. Cool on cooling rack.


For the filling, in medium to high heat, drop the cherries or the other fruit until they start juicing…soon it will come to a boil. (Around 15 minutes). Add the sugar and mix with a wooden spoon continuously. Add the almond extract and the orange juice, cover and simmer in low until most of the liquid is consume and the mix is thick (slightly thicker than jam). Cool.

Finally, for the meringue, set the broiler in the oven. Beat the egg whites in high until they form peaks. Add the sugar and vanilla essence carefully, and beat in slow until the meringue thickens and you can pipe it.


On a cookie sheet lined with parchment paper, carefully set the pie crusts, fill them with the cherry filling and pipe the meringue. Then, paying a lot of attention, toast the meringue in the oven (don’t let it burn!). Remove from the oven and cool.

Enjoy with tea, cappuccino and good friends.



Pink Lemonade Gluten-Free Girly Cupcakes

Getting ready for the summer, and feeling girly… Pink Lemonade Cupcakes!

They are made in a breeze, as I recommend you use a gluten-free cake mix, lemons and frozen or fresh cherries for the pink color. (I try to use fresh ingredients and no dyes if I can).

DSCF2176 DSCF2168


For the cake:

1 gluten-free cake mix (Glutino, for example), plus all ingredients needed to prepare the cake as directed

Lemon zest of 1 lemon

Lemon juice of 1 lemon

For the frosting:

3 cups of powdered sugar

1/4 cups of butter, softened

1/4 cup of lemon juice

Lemon zest to taste

4 frozen cherries, defrosted and pureed to get the juices out

Yields around 12 cupcakes.



Set the oven to bake to 325. In a medium-sized bowl prepare the cake mix as directed, and carefully add the lemon juice. Fold the lemon zest towards the end, with a spoon or rubber spatula.


Line a pan with cupcake liners (make them pink! or yellow! have some fun here), and fill them up to 2/3 each with the mix.

The cupcakes will be done in 25 to 30 minutes. You know when… when you insert a clean fork and nothing comes out with it. Don’t overbake them or you will have a very dry cupcake! Ok, now you can remove them from the oven and place them on a cooling rack.

At this point you can break one and taste it. It’s allowed.


The frosting is my favorite part. Soften the butter first by beating it at medium to high speed. Add a little bit of the lemon juice, a little bit of the sugar, and so forth. When you are about to be done, add 1 tablespoon of the cherry juice… beat again. You can add more cherry juice until you get the pink of your dreams… If it gets too soft, add a little bit more of powdered sugar.


And now you are ready to frost your pink cupcakes. I cut very small slices of lemon as a garnish, and use mini straws to keep the motif a little bit more fun.


Find the right taste of lemon for you… I like them super zesty, but I’ve tamed the lemon quantities in this recipe.

Recipe adapted to gluten-free from Your Home Based Mom. Thank you! 


Cherry almond and chocolate gluten-free whoopie pies from cake mix

Go whoo-hoo with this easy and simple recipe for gluten-free whoopies… From a cake mix! Chocolate batter perfectly complements the velvety sweetness of the cherry almond butter frosting. For the batter: A vanilla gluten-free cake mix (remember to check for … Continue reading

Best Bread for Low FODMAP peeps: Udi’s White Sandwich Bread Loaf


This almost tastes “normal.” Ouch- sorry… I had to say it! Finally a bread we can eat and don’t pay “consequences” later. It also only has 70 calories per slice, which is perfect. I’ve found it in the regular supermarkets. Whole Foods has been very hit or miss for this product, and of course, you can order it from their own website or from Amazon.com, too.

I typically have two slices as a mid-morning or mid-afternoon snack. Or in the morning, for breakfast. Here’s a recipe you can check out.

Udi’s – White Sandwich Bread Loaf at Amazon.com

Udi’s Gluten Free Bread: Official Website

“Lots of Fresh Herbs” Breakfast Open Sandwich (GF and Low Fodmap!)

I confess: I love breakfast food for dinner… And lunchtime sometimes too! Though I miss the goodness of the egg yolks, it is my pleasure to share the newly-found live for fresh herbs. The below is one of my go-tos as it takes almost no time to make and you have the crunch of the toast, and juiciness of the turkey bacon, and the explosion of just-picked, and super fresh parsley, and basil.
fresh herbs sandwich

Calories: 250 (add +120 to add some olive oil or garlic-infused oil to the toast; or +80 for a slice of cheese!)

Servings: 1

Time: 20 minutes


    • 2 slices of turkey bacon
    • 2 egg whites
    • Cream of Tartar (for extra-fluffy egg whites!)
    • Salt and Pepper to taste
    • 2 tablespoons finely chopped parsley
    • 1 tablespoon chopped basil
    • Chopped cherry tomatoes (around 5)
    • 1 tablespoon finely chopped chives (if you were missing onions… this is a big solve!)
    • 2 slices of Udi’s – White Sandwich Bread Loaf (one of the best things you can have in your pantry; GF and low FODMAP. Click here to see my Udi’s review)


  • Additionals: infused oils for dipping (garlic, basil, you choose); Swiss, feta or any other cheese.


Thoroughly cook the 2 slices of turkey bacon in a pan until desired level of crispness. Put away the bacon to cut and crumble while you saute the tomatoes, the parsley, chives and basil… right on the same pan. As they are cooking, separate the egg whites and in a small bowl, add the salt, pepper and a 1/2 tsp of cream of tartar. Beat well with a fork. When the tomatoes start to soften (around 5 minutes in low to medium heat), lower the heat to low and add the beaten egg whites. Keep a close eye on the egg whites: you want to make sure there’s not too much browning going on… After they are thoroughly cooked, grab and carefully place on top of each piece of toast. You can sprinkle some olive oil here, or Parmesan cheese, too!

Question for you…what do you miss the most about the LOW FODMAP diet?