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Elimination diet mom, Level 3, Departure/Transit Lounge West, Terminal 1, 1 Airport Blvd, Singapore (2026)

21/05/2026

Evenings before allergy specialist appointments are always a little nerve-wracking, especially before a good trial: will everything go well tomorrow? So I try to not think about it by cooking and enjoying a good meal.

Today was my first trial of cassava flatbreads (recipe from Cotter Crunch). Don't be intimidated by the mention of "bread", those are the easiest to do, even on a weeknight.

Paired with toum (garlic sauce, recipe from Feel Good Foodie), grilled chicken breast with Greek herbs mix, lemon juice and olive oil, tomatoes, lettuce and cucumbers, it really was a delish!

Just... Maybe don't make this for a first date considering the garlic level ;)

15/05/2026

Dumplings, take 2

Well, these turned out much better than the first attempt. Also, I needed to change my dough recipe as chickpea flour is now a no-go:

145 g cassava flour
120 g tapioca flour
1/2 tsp salt
250 ml boiling water
2 tbsp melted coconut oil

Mix the dry ingredients then add the wet ones first with a fork, then once it's not too hot start kneading until the dough isn't sticky anymore. Different cassava flours react differently so add the water little by little after 150 ml (Otto's will tend to need less water, Bob's Red Mill's, like I used here, will likely need the full 250 ml). The dough should feel like soft playdough.

When the dough is still warm, take about a tablespoon, flatten it and put it in a silicon mold to be stuffed (what I've done here) or stuff it while in your hands. I used a mix of ground pork, minced cilantro stalks, canola oil, coconut aminos and salt.

I've frozen them so they would keep their shape, and because I had way too many. Boil from frozen in a covered pan with about 0.5 cm water for 14-15 minutes. The last two minutes should not have water left and this will make the dumplings golden and crispy underneath.

Serve with balsamic vinegar and some chili oil.

15/05/2026

Sometimes, it's the strangest things you're missing. Who knew I'd crave oatmeal raisins cookies someday? This thing seriously tastes like the original thing, it's so good!

The recipe is from the Autoimmune protocol Baking book by Wendi Washington-Hunt (I'll make a review post about it after testing a few more recipes, but so far that's a hit!). The only change I made as I'm lazy and as I only had whole tigernuts was to blitz a cup of those in my Ninja bullet (not sponsored, but this is really one of my favorite appliances in the kitchen) into a coarse flour.

25/04/2026

I always seem to have non-hulled buckwheat leftovers on my fridge. Li'l one is a big fan, so it's pretty handy to have some ready. But sometimes, I make way too much and I have to find a way to use a large quantity.

This morning was one of those moments, so I decided to make some buckwheat porridge. I blitzed 3/4 of the leftover buckwheat with some coconut milk, then added brown sugar, cinnamon, raisins and the rest of the buckwheat and reheated that on the stove. Then topped my bowl with maple syrup, h**p seeds, pumpkin seeds, raisins and bananas. That was pretty good!

18/04/2026

Spring is almost here, what better way to welcome it, at least in our plates, than with a tomato galette? This is an adaptation from something that was always a hit when I used to cook for a residence. Even in its modified version, it's still pretty good (hubby seconds).

Crust
¼ cup cassava flour
⅔ cup buckwheat flour
¼ cup arrowroot starch
2 tbsp tapioca starch
½ tsp salt
⅓ cup cold solid coconut oil, cut into small pieces
6–10 tbsp ice water (start with 6, add more as needed — dough should be soft and pliable, not crumbly)
1 tsp apple cider vinegar

Filling
500g mixed ripe tomatoes (heirloom, cherry, or Roma), sliced ¼ inch thick
1 tbsp garlic paste
2 tbsp Dijon mustard
1 tbsp dried Italian herbs
¼ tsp black pepper
1 tbsp olive oil, for drizzling
1 slice Violife cheddar vegan cheese (optional)

1. Lay sliced tomatoes on a wire rack set over a baking sheet. Sprinkle with the salt and let sit at least 30 minutes. Pat dry with paper towels before using. Don't skip this — wet tomatoes will make the crust soggy.

2. Whisk together the cassava flour, buckwheat flour, arrowroot starch, tapioca starch, and salt. Add the cold coconut oil pieces and work in with fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Mix the ice water and apple cider vinegar together, then drizzle over the flour mixture 1 tbsp at a time, tossing with a fork after each addition. Start checking at 6 tbsp — the dough should come together when pressed and feel soft and pliable, not crumbly. Add more water as needed.

3. Form the dough into a disk, wrap, and refrigerate for at least 30 minutes. Non-glutinous flours take time to hydrate properly, do not skip this step.

4. Preheat oven to 400°F (205°C) with a baking sheet inside.

5. Roll the dough on parchment paper into a rough 12" circle, about ⅛" thick. Patch any cracks with your fingers.

6. Spread the mustard and garlic paste on the dough, leaving about 3/4" free at the borders. Add torn pieces of the vegan cheese if desired, the tomatoes, then sprinkle with the herbs and pepper. Fold the edges.

7. Transfer on the preheated baking sheet and bake 30-ish minutes. Let cool a little before slicing.

08/04/2026

Indian-style meals are just so easy to adapt to an allergen-free diet, and so versatile! You can go homemade, you can go store-bought, mix and max as you want. Here, I just went with what I had and what was on sale at the grocery store.

There was:

Shish*to peppers curry (cumin, turmeric, paprika, garam masala, coriander, onion flakes, crushed garlic, diced tomatoes, full fat coconut milk, blistered shish*to peppers)

Okra curry (similar to the shish*to peppers, but with pan-charred okra instead, no coriander, no garam masala, no coconut milk, and added fenugreek seeds)

Vegan butter chicken (diced boneless chicken thighs simmered in a vegan butter chicken sauce from KFI)

Served with non-hulled buckwheat.

06/04/2026

French-style onion soup

Will it taste exactly like the real deal? No. Will it be close enough after a year of privation? You bet.

- 3 pounds yellow onions, chopped
- 0.5 tsp sodium bicarbonate
- 600 ml broth (I used Ocean's Halo No beef broth)
- 2 tsp dried thyme
- 2 bay leaves
- 1 tbsp tapioca flour
- salt and pepper to taste

Topping: Grain Escape bread + Violife vegan cheddar slice

Cook the onions in the oil on med-low. Cover until the onions get soft (the first 10 minutes-ish) then uncover and add the sodium bicarbonate. Cook until deep brown. It's gonna take time. And I really mean a looooong time (think 1.5-2 h). Give the onions a stir once in a while so they don't burn, but don't do it too often (give some time for the Maillard reaction to happen!).

Once the onions are deep brown (the right level is if you're telling yourself "if I cook them any more than that, they'll be burnt"), add the tapioca flour to cover all the onions, then add the broth, the thyme and the bay leaves. Rectify seasoning with salt and pepper to taste.

Top with some toasted Grain Escape bread with Violife vegan cheddar cheese (the slices are safe for li'l one, but not the shredded version because of pea proteins). This "cheese" does not broil well in an oven, hence why I didn't do it, but you might have better results with a kitchen torch if you have one.

01/04/2026

This is one of the recipes I go back to, again and again (well, with some modifications lately). It's the herb chicken with lemon cream sauce from Damn Delicious (use that exact phrasing to find it, she has other lemon chicken recipes).

I now use vegan butter, omit the cream, put a little more water or broth to compensate, and use some cornstarch to thicken the sauce, and it's as delicious. As any recipe with sauce, I find it does not yield enough, so I make at least 1.5x.

Served here with non-hulled buckwheat and asparagus.

31/03/2026

So I've been craving Queen Elizabeth cake for a while now, and yesterday enough was enough, it was time to adapt one!

If you've never had one before, it's a date-flavoured cake with coconut and caramelly topping. Be warned, this is SWEET. And addictive.

For the cake:

180 ml boiling water
225 g pitted dates, chopped
1 tsp baking soda
180 g cassava flour (I used Bob's Red Mill)
30 g cornstarch
1.5 tsp baking powder
0.5 tsp fine salt
100 g granulated sugar
75 ml coconut oil, melted and cooled
120 ml unsweetened applesauce
60 ml coconut milk
1 tsp pure vanilla extract

For the topping:

65 g unsweetened shredded coconut
60 ml full-fat coconut cream
100 g packed brown sugar
45 ml coconut oil

1. Combine the dates, chopped and 5 ml baking soda in a bowl, then pour 180 ml boiling water over top. Stir briefly and let sit for 15 minutes until the dates are very soft and the liquid has cooled to room temperature. Blitz the mixture of you want a more even cake (I did).

2. Preheat oven to 350°F (175°C). Grease a 9 x 13" (23×33 cm) baking pan with coconut oil and dust lightly with cassava flour, or line with parchment.

3. In a large bowl, whisk together the cassava flour, tapioca starch, baking powder, and salt.

4. In a separate bowl, whisk together the granulated sugar, the cake coconut oil, the applesauce, the coconut milk, and the vanilla extract. Stir in the date mixture (including all the soaking liquid if you did not blitz it) until combined.

5. Pour the wet mixture into the dry and fold until just combined — don't
overmix. The batter will be quite thick. Spread evenly into the
prepared pan and bake for 30–35 minutes, until a toothpick inserted
in the centre comes out clean. Take out from the oven to cool a little.

6. Stir together the unsweetened shredded coconut, the coconut cream, the packed brown sugar, and topping coconut oil in a small saucepan over medium-low heat until the sugar dissolves and it becomes a thick, spreadable mixture. Remove from heat.

7. Spread the topping evenly on the cake. Some broil the topping but I personally prefer not to.

Enjoy with a good cuppa!

31/03/2026

We've covered arepas, we've covered tacos, but I don't think I've ever introduced you to pozole (I've only discovered it recently myself). Hearty yet fresh, you've got to try it. It usually comes in rojo (red), blanco (white) or verde (green) versions. But mine? I didn't have what was needed to make a rojo one (my favorite) so I had to improvise, so it's an amarillo (yellow) one 😅.

To make it, it's super easy. Simmer 1.5 kg bone-in pork shoulder with half an onion, 4-6 garlic cloves, 2 bay leaves and 2 tsp salt in enough water to almost cover. Once cooked through, remove from the liquid and put back only meat chunks in the soup.

Char 2 poblano peppers (either directly on a flame or in the oven) and remove the skin and seeds. Soak 6 pasilla negro peppers in hot water. Once plump, remove the seeds and blitz with the poblanos.

Add the desired amount of the proper mixture to the soup (because of the kids, I've left it on the table so the adults could add as needed), add some chipotle in adobo if desired to add some spiciness, smokiness and color. Add a can of drained hominy (nixtamalized corn, usually findable in the Latin/international food aisle of grocery shops).

Garnish with dried oregano, shredded lettuce or cabbage, crushed corn tortilla chips, sliced radishes, diced onion, cilantro and avocado. Add some freshly squeezed lime juice if desired.

Elimination diet mom

21/05/2026

15/05/2026

15/05/2026

25/04/2026

18/04/2026

08/04/2026

06/04/2026

01/04/2026

31/03/2026

31/03/2026

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