NoCookWeek #1 Frozen Berries, Kids & Sugar


It has really been too hot around here to cook, bake or simply think about anything but water, smoothies, salads and even more water. Summer has laid its usual traps for my kids: they crave for limonade, fruit juice and icecream…

Don’t you think it is sometines tricky to please them, feed them and avoid useless sugars?

I never add sugar to their morning smoothies because smoothies are already prepared with the natural sugar contained in fruits.

Now I wish to learn how to prepare scrumptious home-made icecream with reduced sugar.

For a cold and refreshing dessert on Wednesday, I simply blended a few handfuls of frozen berries with almond milk, popy seeds and a pinch of coconut sugar.

What are your tricks to replace sugar in your children’s drinks and meals?




The Time Cake


Don’t look for the pixie dust in this recipe. I did not find any. Except if fairies rolled in my cinnamon powder on Sunday morning. There was a lot of dust on my kitchen table – teff flour, nut powder, coco sugar – but this earthy-colored dust almost fell of my thoughts like dust from the cover of an old book. Nothing to do with my crush for Mr Rock-My-Spud. This Father’s Day was filled with a myriad of scents and flavours guided by the lost voices of the men we loved and left us too early. Their scents too. Tobacco, leather, dry mud, warm wood.

I did bake my Sunday morning cake with an earthy feeling thinking of my grand-dad and one special other man. Cinnamon and nuts came to me naturally in this story. Teff flour as well as it has a light hazelnut flavour. And raw chocolate for its strength.

All my Sunday cooking actually reverberated my nostalgia.

Because it is never too late (or too early) to cook for someone we love – even if this someone is gone – here is the recipe of my Time Cake. It really acts like a time machine in my mouth.


  • 2 egg yolks
  • 2 egg whites
  • 2/3 mug of coco sugar
  • 1/2 mug of almond powder
  • 1/2 mug of hazelnut powder
  • 2/3 mug of brown rice flour
  • 2/3 mug of teff flour
  • 3 tsp of baking powder
  • 2 pinches of cinnamon
  • 1 pinch of salt
  • 1/2 glass of oat milk
  • Raw chocolate chips
  • 1 tsp of cocoa butter


Cooking Instructions

  • Preheat the oven (mark 8 on my electric oven)
  • Separate the yolks from the whites in two different bowls.
  • Whisk the yolks.
  • Add some coco sugar, almond, hazelnut powders, brown rice, teff flours and a few spoons of baking powder with 2 pinches of cinnamon.
  • Mix the flours together.
  • Pour 1/2 glass of oat milk in the bowl.
  • Stir.
  • Whisk the whites with a pinch of salt until stiff.
  • Add the whites to the pastry.
  • Stir gently.
  • Sprinkle some chops of raw chocolate on it.
  • Gently melt the cocoa butter in a saucepan.
  • Grease your cake pan with some cocoa butter thanks to a pastry brush.
  • Pour the pastry in your cake pan and put it in the oven.
  • Reduce the oven heat (down mark 5)
  • Let the Time Cake bake for about 35′.
  • Let it cool.
  • You can serve it with Greek Yoghurt.


Violet’s Cakes


Violet did not believe I could dream of a recipe while thinking of her. Violet is my eldest daughter, a headstrong character. Violet is not her real name. It is the name I would have given her if she had spurted out of my pen but she bursted out of my flesh instead. My C-Section scar still reminds me of it.

Violet is strong and beautiful. Fierce but shy. Even when she is around, she is not really available. Her mind is always planning a trip or two in some fantasy lands she creates in her sketchbooks.

For her, I have imagined theses little cakes she can throw in her balluchon before rushing to the forbidden forest where she will need lots of energy to save her prince charming.


If you want to prepare the same for your little explorers, here are the ingredients you will need:


  • 1 full egg
  • 2 egg yolks
  • 2 egg whites
  • 1/2 mug of coconut sugar
  • 1/2 mug of coconut flour
  • 1/2 mug of brown rice flour
  • 3 tsp of baking powder (gluten-free)
  • 1/3 mug of hazelnut milk
  • 3 tsp of raw cacao powder
  • 1 handful of chia seeds
  • 1 handful of pitted cherries
  • 1 tsp of coconut oil
  • 1 pinch of salt

Cooking Instructions

  • Preheat the oven.
  • Put the egg and the yolks in a bowl while reserving the whites. Add some coconut sugar.
  • Beat the yolks and the sugar until it becomes a lovely golden pastry.
  • Add the brown rice flour, the coconut flour, some chia seeds and the baking powder to it. Toss.
  • Stir 3 tsp of raw cacao powder and hazelnut milk in a mug. Add it to the pastry.
  • In an other bowl, beat the egg whites with a pinch of salt until stiff.
  • Gently add them to the pastry.
  • Wash and dry the pitted cherries.
  • Reduce the heat of the oven by half.
  • Cover a baking sheet with baking parchment.
  • Make little balls with the pastry. Put a cherry in the middle of each.
  • Space them on the sheet.
  • Bake for 20mns.
  • Leave them to cool until teatime.
  • Save some for their lunchbag.