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Hi !

Welcome to this space, where I share the food I love .


Rye flour is low in gluten and typically produces a slightly sticky bread dough and leaves with a close crumb structure and full bodied flavour ,its full of nutrintes and delicious great for conbining with other flours for a healthier option.



  • 1 1/2 Cups Rye flour ( you may use a all-porpuse flour as a substitute

  • 1/4 Cup Freshly Squeezed Kumquat Juice - you may use orange juice as substitute

  • 1/2 Cup Plain Yogurt or Greek yogurt (you may use coconut or soy for non dairy option)

  • 1/2 Cup of light oliveoil or Canola Oil (You may use any light oil)

  • 1/2 Cup brown Sugar - You may use sugar substitute of choice coconut sugar, panela,stevia

  • 2 Large Eggs

  • 2 Tsp Baking Powder

  • 1/2 Tsp Fresh Ginger - grated

  • 1/2 Tsp Salt


Preheat the oven to 350F (175'C).

Spray a (9x5) round cake pan with coconut oil, or butter

  • Sift together flour, baking powder, salt in a large bowl.

  • Whisk together, yogurt, sugar, and eggs, to form a batter.

  • Add oil, kumquat juice, grated ginger and whisk again to form a frothy batter.

  • incorporate the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).

  • Pour the batter into prepared pan.

  • Place the mixed kumquat slices on top.

  • sprinkle the brown sugar on top.

  • Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.

  • Cool cake on a wire rack for 10 minutes

  • Once the cake has completely cooled, sprinkle with powdered sugar.

  • Serve fresh.




BANANA BREAD (Gluten free)