Gluten Free Polish Makowiec or Poppy Seed Roll Recipe

My love for my ancestors and family is best expressed when baking. Creating this Reel was emotionally moving. A deep connection to my family and times of the past were tuned into by adding each ingredient. Fond memories of our traditional Christmas Eve Slovak gatherings.

This recipe was inspired by my Grandmother Hubinsky’s own recipe. I have chosen to use the poppy seed filling, which can also be filled with Lekvar or any nut paste. Please let me know if you try it!



Poppy Seed Filling:

8oz Poppy Seeds, ground

3/4c Hot water

1/2c Walnuts or pecans, ground finely

1c Coconut sugar

2 tbsp Honey

1 tsp Vanilla

Zest from one lemon

For the Dough:

4 1/2 tsp Gluten free active dry yeast

2c Warm milk (oat, almond, goat, or cow) at 105-115 degrees. This will be divided throughout the recipe.

5c Gluten free flour mix (Xanthan gum included)

3c Sweet rice flour

3/4c Coconut sugar

1 tsp Pink sea salt

5 Large eggs at room temperature

1 Egg yolk

1/2c Softened unsalted butter (regular or vegan butter)


Make the poppy seed filling

  1. Begin by grinding the poppy seeds in a spice or coffee grinder. Grinding about 1/4c at a time. You’ll know when the seeds are ground well enough as they release their aroma and begin to clump. Once seeds are ground, place them in a small bowl and add 3/4c of water. Then set aside. The water will absorb into the seeds at this time creating somewhat of a paste.

2. In another medium-sized bowl, combine walnuts, coconut sugar, honey, vanilla, and lemon zest. Mix together well.

3. Add the ground poppy seeds to the medium-sized bowl mixture from step 2, and mix together well.

4. Set aside to rest while you mix the dough.

Make the dough

  1. Mix 1/2c of the warm milk with yeast in a small heat-safe bowl. Set aside for about 15-20 minutes while you prepare the rest of the dough.
  2. In a large bowl, combine gluten free flour, sweet rice flour, coconut sugar, salt, eggs, remaining milk, and melted butter. Mix about 1/2 of the way, then slowly combine in yeast and milk mixture from step one.
  3. Continue to mix with a paddle attachment, or use your hands until smooth.
  4. Scrape the dough into a clean and greased bowl and let rest for one hour.

Shape the Rolls and Bake

  1. After the dough has been set, separate it into two equal-sized balls and place them on two pieces of floured parchment paper.
  2. Roll out the dough into two long rectangles.
  3. Add half of the poppy seed mixture to each rectangle of dough and spread it evenly.
  4. Roll the dough up into the shape of a log, tucking the ends under so the poppy seed mixture does not leak out.
  5. Flip the roll so the end is tucked underneath (refer to my Instagram Reel to see how this is done)
  6. Place the rolls to the side and let sit for another hour.

Baking the Rolls

  1. Preheat the oven to 350 F/166 C
  2. Brush top of rolls with the yolk of one egg
  3. Place the rolls into the oven and back for 50-60 minutes
  4. Let cool completely before serving
  5. Slice thinly to see the poppy seed swirl inside.


Gluten-Free Sage Sourdough Discard Cornbread

This season, my garden has produced an abundant amount of organic culinary sage. After harvesting, I made many fresh sage wraps for smudging, and still had enough left to dry for the kitchen. This allowed me to use what was left in my cooking. I have also been researching ways to use my sourdough discard. There is something that feels off to me each time I throw half of my precious starter away. This is a great way to combine the bounty of sage from the garden, and the sourdough discard. Using what resources are provided to create a delicious and nurturing bread.

Working with what the garden provides is a great way to connect with the land and with our ancestors who cooked and ate this way before grocery stores were more common. In the past, we ate with the seasons and used the herbs the garden provided for cooking and medicine. Sage is one of these medicinal herbs and is packed with many healing and medicinal purposes. It is loaded with antioxidants, has antimicrobial properties, boosts cognition, and aids in digestion. Its benefits acting as an antimicrobial are most intriguing, as sage is traditionally burned to clear the air in smudging, thus showing that its medicinal properties mirror this internal purpose too. Cleansing us inward as well as outward.

Corn, just like sage is another food that has been made into bread and other edible sources for many generations. It is naturally gluten-free so it is great for those following a gluten-free diet. The flour I used in this recipe is Bob’s Red Mill Gluten Free Blend, and the starter I used is gluten-free and you can purchase it here.

This cornbread can be served warm with grass-fed butter or ghee and tastes great in the morning with fresh scrambled eggs or just eaten alone as a snack.


2 eggs, or flax eggs for vegan

1/2c milk of choice, I used oat. If using dairy, buttermilk would work great with this recipe!

1/4c honey

2tbsp or 1 stick grass-fed butter, vegan butter, or ghee

2tbsp coconut oil

1/3-1/2c sourdough discard

1tsp organic vanilla extract

1/2c organic cornmeal, I used blue corn

1 1/2c Gluten-free flour blend

1tsp organic dried rubbed sage

2tsp aluminum-free baking powder

1/2 baking soda

1/2tsp mineral salt


1. Preheat the oven to 375 degrees and grease a 10″ cast iron skillet or line an 8×8-inch square pan with parchment paper.

2. Melt down butter and coconut oil to liquid and set aside.

3. Combine eggs, honey, vanilla, milk, sourdough discard, and vanilla extract.

4. Add the butter and coconut to the liquids above.

5. In a separate bowl, combine cornmeal, gluten-free flour blend, baking powder, baking soda, and mineral salt.

6. Add wet ingredients to dry, and mix well

7. Pour into a well-greased 10″ cast iron skillet or an 8×8-inch square baking pan lined in parchment.

8. Bake at 375 degrees for 25-30 minutes


Cardamom, Lemon, and Lavender Biscochitos

It’s finally summer here in the Pacific Northwest, and my garden’s lavender has started to blossom. Summer is also the season of lemons, and lemons pair well with my favorite spice, Cardamom. That is how this Biscochito cookie recipe began.

Biscochitos are crisp butter cookies normally made with cinnamon and anise and are well known in New Mexico. They are traditionally cut into stars, moons, and other shapes, but in creating this recipe to be gluten-free, I kept them as simple circles. Feel free to create shapes on your own if you feel the need, or replace the gluten-free flour blend with all-purpose flour and coconut oil for butter. This is a versatile cookie with options to fit everyone’s taste.

Adding herbs fresh from the garden is a great way to connect with plant medicine and eat the food you have grown. Subtly connecting to the land through food.


1 1/2c gluten-free flour blend or regular white flour

2/3c coconut sugar

1/2c coconut oil or butter

1 egg or flax egg

1/2 tbsp organic culinary lavender

1/2 tsp cardamom

1 tbsp lemon, zest

1 tbsp lemon juice

1 tsp aluminum-free baking powder

1/4 tsp salt


1. Preheat oven to 375F/190C

2. Combine flour, sugar, cardamom, lavender, baking powder, and salt in a bowl.

3. In a separate bowl, combine coconut oil or butter, egg, lemon zest, and juice.

4. Add wet ingredients to dry, and form a large ball.

5. Place the ball of dough in the refrigerator for 15 minutes for ingredients and flavors to set.

6. From the large ball of dough, form 12 smaller balls and press them onto a parchment paper-lined baking sheet forming thin flat cookies.

7. Bake for 12-14 minutes.

After baking, allow cookies to cool before eating.

Makes 12 small cookies.