Groundnut roasted

cornstarch (90 grams) • rice flour (100 grams) • baking powder (22 grams) • xanthan gum (2 grams) • peanut flour or roasted peanuts (70 grams) • large eggs (about 225 grams) • sugar (220 grams) • plant-based milk (300 grams) • vegetable oil, such as sunflower or other (120 grams) • salt • roasted peanuts (105 grams) • sugar (150 grams) •

butter (about 110 grams) • egg • egg yolk • sugar (about 250 grams) • flour (about 160 grams) • baking powder • baking soda • ripe bananas • Sour Cream • heavy cream (about 65 grams) • yogurt (about 65 grams) • Juice of half a lemon •

gluten-free cookies (about 250 grams) • heaping tablespoons peanut butter • tofu (about 200 grams) • sweet potato • coconut cream • Pisto, to taste • gluten-free potato starch • gluten-free powdered sugar (about 50 grams) • egg white • Peanuts, to taste • Coconut cream • Peanuts •

unsweetened peanut butter (about 250 grams) • egg • brown sugar (about 150 grams)

peanut butter (about 250 grams) • almond flour (about 125 grams) • maple syrup (about 115 grams) • cinnamon (optional) • Dark chocolate (as needed, optional) • Chopped peanuts (as needed, optional)

oat flour (about 60 grams) • peanut butter (about 100 grams) • plain Greek yogurt • eggs • vegetable oil (about 30 grams) • drops of vanilla extract • unsweetened cocoa powder • baking powder (about 10 grams) • agave syrup for sweetness

peanut butter (about 200 grams) • brown sugar (about 120 grams) • egg • chocolate chips (optional, about 60 grams)

🥧2 1/2 cups carrots (about 250 grams) • 🥧1 1/4 cups sugar (about 250 grams) • 🥧2 1/2 cups shelled peanuts (or almonds) (about 250 grams) • 🥧5 eggs • 🥧1 1/2 teaspoons baking powder (about 8 grams) • 🥧lemon juice • 🥧1 tablespoon gluten-free flour

CRUST: • gluten-free all-purpose flour blend (about 150 grams) • eggs • sugar (about 80 grams) • peanut oil (about 2 fl oz / 50 grams) • lactose-free milk (about 1 fl oz / 30 grams) • salt • vanilla powder • baking powder (about 10 grams) • Grated zest of 1 organic lemon • PASTRY CREAM: • lactose-free milk (about 500 grams) •

plus 2 tablespoons sugar (180 grams) • eggs • peanut oil (70 grams) • plain nonfat lactose-free yogurt, unsweetened (125 grams) • all-purpose flour (200 grams) • baking powder (12 grams) • vanilla powder (or 1 teaspoon vanilla extract) • salt • almond flour (100 grams) • peaches • Peach, apricot, lemon, or your favorite jam, as needed (I used apricot, orange, and almond jam) • Sliced almonds, •

all-purpose flour (about 400 grams) • sugar (about 40 grams) • unsalted butter (about 60 grams) • medium eggs • egg yolk • Zest of 1 orange • salt • anise extract • acacia or wildflower honey (about 200 grams) • Colored sprinkles, • Colored sugar pearls, • Peanut oil,

all-purpose flour (250 g) • baking powder (3 g) • vanilla powder or natural vanilla • sugar (80 g) • peanut oil (60 g) • extra virgin olive oil (35 g) • dry white wine (65 g) (the original calls for a total of 80 g Muscat de Frontignan or rosé wine, so I used white wine and a bit of dessert wine) • sweet Pedro Ximenez wine (15 g) • Extra granulated sugar for rolling the raw cookies

self-rising flour (about 200 grams) • sugar (about 200 grams) • large eggs (about 200 grams) • unsalted butter, softened (about 200 grams) • vanilla extract • peanut butter • chocolate chips (about 200 grams) • sweetened heavy cream (about 500 grams) • cream cheese (about 250 grams)

egg whites (about 70 g) • granulated sugar (100 g) • hazelnuts or a mix of hazelnuts, pistachios, almonds, pine nuts (80 g) • peanut oil, rice oil, or very soft butter (15 g) • lemon juice • little lemon zest • little cinnamon (about 1/3–1/2 teaspoon) • salt • all-purpose flour (30 g)

zucchini (cut into julienne strips) • eggs • grated Parmesan cheese • rice flour • breadcrumbs • small piece fresh ginger, grated • Salt, to taste • Pepper, to taste • baking soda • Peanut oil for frying

apples • eggs • all-purpose flour (about 160 grams) • milk (180 ml) • lemon • baking powder (10 grams) • Cinnamon • Salt • Granulated sugar • Cinnamon • Powdered sugar • Raisins •

large eggplants • For the sauce: • ripe tomatoes (about 1 kg) • onion • basil leaves • Extra-virgin olive oil, salt • eggs • all-purpose flour (about 200 grams) • milk • large fresh mozzarella or smoked mozzarella • mortadella (optional) (about 100 grams) • peanut oil (about 1 liter)

water or broth (700 ml) • short-grain rice (about 160 g) • Carnaroli rice (about 160 g) • butter (30 g) • grated Pecorino cheese (15 g) • grated Parmesan cheese (15 g) • salt (15 g) • saffron • mixed fresh or frozen mushrooms (about 300 g) • garlic clove • extra virgin olive oil • small bunch fresh parsley •

rice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total) • water (2.5 liters) • butter (about 70 grams) • salt (about 20 grams) • bouillon (about 20 grams) • saffron • mortadella (Italian-style bologna) • pistachio pesto • pistachio flour (finely ground pistachios) • fontina cheese • provola cheese (or provolone) • breadcrumbs •

all-purpose flour (550 grams) • sugar (50 grams) • unsalted butter (100 grams) • eggs • baking powder • brandy • Zest of 1 lemon • Zest of 1 orange • salt • honey (400 grams) • Peanut oil for frying • Candied cherries •

plus 1 tablespoon unsalted butter (125 grams), cold • all-purpose flour (250 grams) • large egg • granulated sugar (125 grams) • Vanilla extract (or another flavoring of your choice) • egg yolks • mascarpone cheese (250 grams) • granulated sugar (40 grams) • Unsweetened cocoa powder • peanuts (100 grams) • granulated sugar • Water

all-purpose flour (about 700 grams) • plus 2 tablespoons water, at room temperature (about 500 ml) • fresh baker’s yeast (about 4 grams) • fine salt (about 20 grams) • tomato puree (about 720 grams) • basil leaves • To taste dried oregano • To taste fine salt • To taste extra virgin olive oil • grated Parmesan cheese (about 70 grams) • Vegetable oil for frying (such as peanut oil),

apples • egg • sugar (about 30 grams) • milk (about 180 ml) • all-purpose flour (about 160 grams) • baking powder (about 10 grams) • salt • Peanut oil for frying • Grated lemon zest

eggplant (preferably long variety) • peanut oil • ricotta salata cheese • spaghetti • tomato sauce • garlic

semolina flour (about 300 grams) • all-purpose flour (about 250 grams) • water (about 300 grams) • fresh yeast (about 5 grams) • sugar or honey • extra virgin olive oil • fine salt (about 10 grams) • For the filling • mozzarella cheese (about 400 grams) • chopped tomatoes or tomato pulp (about 500 grams) • Grated Parmesan cheese • Salt and pepper •

Traditional Breading: • Portobello mushrooms • Flour, • Eggs, • grated Parmesan cheese for every 2 eggs • Breadcrumbs, • granulated garlic (optional) • Freshly ground black pepper, as needed (if you don't like garlic) • Salt, • Chopped parsley (if using pepper, I usually skip the parsley) • Peanut oil for frying or extra virgin olive oil • (depending on cooking method) •

high-quality mascarpone • heavy cream (35% fat) • large ORGANIC eggs or 1 1/4 cups (300 g) pasteurized eggs • powdered sugar • vanilla bean • gelatin • For the gluten-free chocolate cake base • coconut flour • peanut flour • cornstarch • baking powder • Vanilla extract or cinnamon, to taste •

eggs • potatoes • salt • little black pepper • little ground nutmeg • peanut oil

large sheets of phyllo dough • butter (about 70 grams), melted, for brushing • mascarpone (about 250 grams) • vanilla or plain yogurt (about 120 grams) • powdered sugar (about 50 grams) • almond or peanut butter • gelatin (about 6 grams) • Chopped pistachios, • Powdered sugar,

flour (about 500 grams) • eggs • milk (about 220 ml) • sugar (about 80 grams) • butter (about 70 grams) • fresh yeast (about 10 grams) • salt • peanut oil • powdered sugar