Intensely Dark Chocolate Pecan Brownies (gluten-free, grain-free, paleo)


I’ve been wanting to post a brownie recipe ever since before I created this blog (I even took a picture of my first flourless brownie, see further down, in anticipation of the day I would start blogging), but I keep putting it off for some bizarre reason because I feel like I haven’t reached the perfect brownie recipe yet. Since even for most highly experienced out-of-my-league cooks, that process can take years, I thought I’d better get over myself already. After all, there will not be ONE brownie recipe but MANY, because we love our brownies too much in life to limit ourselves to just one version.  Continue reading

Nutty Apricot Bread Loaf (gluten-free, grain-free, sugar-free)

Nutty Apricot Bread 14

I went to Bras’ cereal wholesale zone the other day, to one of my favorite stores: Armazem Santa Filomena. Bras is the magical place in the northern area of São Paulo, near the Mercado Municipal, where you find everything from spices to nuts and grains, cheese, chorizo, oils and other baking wonders at half price and in bulk. I go there every two months to stock up on most of the ingredients that I like to cook with and can find there at wholesale price (25 to 50% cheaper than retail supermarket prices), such as nuts, almond flour, dried fruit, coconut flour, coconut oil, psyllium, and the blessed spices of course (cardammon, cinnammon, curry, italian seasonings, clove, etc.). But you can also find granola, all kinds of varieties of rice, beans, lentils, quinoa and flours for very cheap, as well as imported products that you have trouble finding elsewhere. Continue reading

Asian-style Chicken-Squash Meatballs with a Sweet & Spicy Kumquat Dipping Sauce


I’ve made these meatballs twice in the past week. The first time, I made regular meatballs as a main course dish for a dinner that my roommate, Lea, and I hosted at our place with about 8 other girlfriends. The second time, I made a mini-meatball version that you could eat using a toothpick, when we hosted a welcome home and happy graduation party for Freddy with about 20 people. Let’s do some quick math: I fed meatballs to about 30 people, rolled 3 kg of ground chicken meat between my hands and made a hundred or so meatballs in less than a week. If the validity of my recipes is based on the experience I have making them, then this one takes the cake (note the little cooking pun right there). Continue reading

Cauliflower Hash Browns


There was a time when I had blacklisted cauliflower from my shopping list. I found it either bland or not particularly appealing. It’s not that I didn’t like the taste, it’s just that it could never compete next to the much cooler vegetables such as eggplants, zucchinis, sweet potatoes and even cabbage for crying out loud. I would never think “I must absolutely buy one of those gorgeous cauliflowers! ” in the supermarket. I think this is the case of most of us.   Continue reading

Breakfast teacup muffin (gluten-free, grain-free, sugar-free)

teacup muffin retouche

Welcome to the very first post of My little jar of spices! I’m so honored to have you here and I hope these recipes will spark your interest to play around with alternative ingredients and venture into grain-free recipes. Now don’t get all upset by the X-free adjectives in the title, while I like to make nutritional information available about the recipes posted here, it doesn’t mean you can’t tweak them to your liking or that sugar free = no taste. Remember, there are spices involved here! I will probably go into detail on my eating choices some other time, but today I want to talk about two ingredients that have really made their way into my food in the past months and that are the core of this-here recipe: flaxseed meal and chia seed. Continue reading