Who would say no to super gooey and moist chocolate brownies? Especially when they’re filled with healthy ingredients such as beetroots and olive oil?

Here’s a list of things that inspired me to make these super yummy little babies.

I am sure you all know biscotti! Well, who doesn’t!?

In Morocco we also have biscottis, they’re usually made with almonds and raisins but the rule is, really, there are no rules! Right?

It’s the last pumpkin recipe of the year, I promise!

Pumpkin/squash is one of my favourite veggie, along with aubergine and courgette. Well pumpkin and courgette come from the same family so no surprise here… I am not sure about aubergine though (?).

I wasn’t sure how to call this recipe; pumpkin pie or pumpkin spice cupcake? I went for the second one because when you bite this cupcake it really feels like a soft speculoos spread with an aromatic pumpkin jam!

This cake!

I love layer cakes, but it’s been hard to include a layer cake recipe on the blog since layer cakes are not Morocco’s most basic foods…

A few weeks ago I made amlou and ever since I couldn’t stop spreading and/or pouring it on everything ( e.g., my cereals, bread, toasts, etc.). 

Do you like roasted almonds and almond butter? Do you like argan oil? Do you like honey?

If you’ve answered yes to all the above, you should take a few minutes and learn how to make your new favourite spread in no time! 

For those who didn’t know, English isn’t my first language, but you probably guessed since my English might sounds odd sometime. It’s ok, I am over it... I stopped harassing my husband when he comes back from work to read my blog posts a long time ago. So apologies for my English and the (hopefully) occasional awkwardness.

French is my first language and I always assumed that gallette is a French word, it definitely sounds more French (Latin?) than any other language. However, galette in the francophone world means something a bit different than in the Anglophone one. The galette I used to know is covered and looks more like a crusty cake. One of my favourite ones is the legendary galette des rois, I can’t remember the last time I had one. But lets get back to what galette means in London, because that’s what we are making today.

Do you know ghriba bahla? It’s a type of ghriba (Moroccan kind of macaroons) we make in Morocco. There are plenty of different types of ghriba such as coconut, walnut, almond and even chocolate.

Bahla means silly in Moroccan Arabic (or dumb? this word is kind of hard to translate!) and I don’t know why they call it that way. I guess it’s due to the fact that the cookie ridiculously cracks while baking and gloriously melts in your mouth while eating it, pretty much like a shortbread cookie. Usually ghriba bahla contains only sesame seeds (on top of butter, flour, sugar, etc.) but I added some peanut butter, just because.