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Gluten and dairy free chai caramel oat porridge

gluten and dairy free chai caramel oat porridgegluten and dairy free chai caramel oat porridge

The weather is getting cold and colder every day as we’re approaching long and dark winter here in the north. About the weather I’m not so crazy about, but I do love comforting winter food and porridges! Now if ever is the perfect time to enjoy some spicy and warming dishes, like this lovely hot coconut oat porridge seasoned with chai tea and rosemary. (Actually the first snow is falling as we speak, but not as beautiful, fluffy white flakes, but more in the form of wet sleet. I’m craving to have this porridge, hah!)

Along with other Asennemedia’s bloggers I’ve been creating recipes to one of my favorite brands, Urtekram. All the recipes I’ve created have been tasty and nice, but this one might be my favorite: the porridge is easy, it has only a few ingredients, and it’s almost like a dessert even though it’s still a porridge and totally suitable for an evening snack.

gluten and dairy free chai caramel oat porridgegluten and dairy free chai caramel oat porridge

The Hari-teas are organic, delicious (the flavors are really strong) and the packages are beutiful. The brand has been created by same people who have been working with Yogi-tea brand as well, and all the variants are based on strong spice mix. The filosophy behing the products is based on ayuerveda and the packages have recommendations for body types – this part I just skipped thought, since the chai variant was just perfect for the porridge.

So I cooked my porridge with coconut and rice milk. Coconut milk was first sweetened with dates, and rice milk boiled and stewed with chai tea and some fresh rosemary. The spicy scent of the porridge floated around the kitchen, and I was sold. Just perfect comfort food for the cold winter! I hope you’ll love it too!

Stay warm, Tuulia xx

gluten and dairy free chai caramel oat porridge

Gluten and dairy free chai caramel oat porridge

2 dl gluten free rolled oats
2 dl coconut milk
4 medjool dates (pitted)
3 dl plant based milk
3 bags of chai-tea
1 fresh rosemary spring

pecan nuts

1. Put coconut milk and pitted dates into blender. Blend until smooth.

2. Put plant based milk into a kettle with rosemary spring, and heat up until boiling. Remove from the stove and add tea bags. Let brew at least 15 minutes or when the plant based milk tastes strong enough.

3. Remove both tea bags and rosemary from the kettle, and pour coconut”caramel” in along with rolled oats. Boil, until the porridge is ready.

4. Cut the pomegranate open by first removing the “cap”. Use knife to make 3-4 long cuts and tear the parts away from each other. Separate the seeds.

5. Decorate the porridge with the seeds and pecan nuts. Enjoy! ✨

gluten and dairy free chai caramel oat porridge

The recipe was created in co-operation with Urtekram, but the opinions are always my own.


Sweet potato toast with butternut squash hummus

Sweet potato toast with butternut squash hummus

Sweet potato toasts were a huge social media phenomenon a while a go, and as they really are just genius snack idea, I do those frequently myself. It’s so easy to replace toast with it, and sweet potato also makes a great substitute for pizza crust. It doesn’t of course have gluten, and it’s perfect for paleo followers as well. The flavor of sweet potato is mild enough, so it does justice for the toppings or spreads used – important in this recipe as well, where the spread is really the thing!

This recipe combines many of my favorite ingredients: sweet potato, butternut squash, tahini (I just love tahini!), garlic, cumin and radishes. These toasts are rich in taste and perfect for a nicer breakfast or a brunch. And by the way, with them you get a really nice start for the daily intake of veggies, almost unnoticed!

Sweet potato toast with butternut squash hummus

The spread is actually so good, that it’s hard to believe that it consists only a few ingredients, and no animal products whatsoever. The spread would most probably go well with pasta or as a spread for other dished as well, so it’s versatile for sure. Actually I’m already waiting for tomorrow morning, since I still have some spread left, and normal, gluten free toast in the freezer – it’s going to be delicious with them as well, hmm and yum. (My boyfriend is by the way always laughing at my habit to think about food like all the time – even when I’ve just finished eating, or still in the middle of a dish, hah. I’m lucky I love veggies, feel good food and natural sweeteners, otherwise I might be in trouble, haha!)

Sweet potato toast with butternut squash hummus

Actually I’m not sure if this recipe should be called hummus at all, since it doesn’t have chick peas or other legumes at all. The final result is still “hummus-like” as are the other ingredients, so I decided to borrow the name from this traditional recipe. This butternut squash hummus is actually a great choice for people who have trouble digesting legumes or doesn’t want them in their diet, and especially great choice right now when the butternut squash is in season.

Warm recommendation for this spread – with sweet potato, or just regular toast – it’s delicious!

Tuulia xx

Sweet potato toast with butternut squash hummus

Sweet potato toast witn butternut squash hummus, radishes and sprouts

1 biggish sweet potato
olive oil

approx 700g butternut squash
1 smallish beetroot
5-6 tbsp tahini
2 tbsp virgin olive oil
3 tbsp lemon juice
1/2 fresh chili (to taste)
1/3 tsp salt
1 tsp cumin


1. Heat the oven to 200 degrees. Peel the sweet potato and cut into thin slides. Put the pieces to baking tray (covered with baking sheet) and sprinkle oliv oil on top, and a little bit of salt.

2. Peel the butternut squash and split it. Hollow the seeds out with a spoon and cut it into small pieces, spread on another baking tray (with baking sheet). Peel also the beetroot and cut it into even smaller pieces (it takes longer time to cook). Sprinkle oil on top and some salt. Roast the pieces until they have some colour and are soft. At the same time, bake the “toasts”.

2. Blend all the other ingredients together in big bowl.

3. When the butterbut squash and beet are baked, add the into the bowl as well. Mash them with the other ingredients with a hand blender, until the spread is smooth. Check the flavor, and add spices if needed.

4. When the sweet potato toasts are ready, take them out of the oven and spread the hummus on top. Slice the radishes and serve with them and sprouts. Enjoy your healty breakfast or snack!

Sweet potato toast with butternut squash hummus

Butternut squash cake with cinnamon, lucuma caramel and pomegranate


Pooh, long time no blogging around here, and many things has happened meanwhile. Unfortunately, not so pleasant things, since once again we’re living in temporary flat, due to water damage at our upstairs neighbour’s place. I know that when comparing to many, many other problems this is such a small drawback, but big enough to make the every day life a bit more challenging, once again – the latest similar problem happened during the spring, so all together we have lived in our new flat fro three months, instead of six, hah.

At the moment I’m working from home and taking care of your 10 months old daughter, that made the situation a bit more annoying as well. Now, anyways (luckily!), I’m back on track with recipe development and other work (and blogging, too!)), and we have a temporary home. Phew.

But what does one do in times of hardships? If you ask me, the answer is easy: one bakes. Or to be more precise, bakes a cake.

Gluten free cinnamon cake with butternut squash, lucuma and pomegranate

This lovely “feel better” cake is gluten and dairy free and has no added sugar, and it’s suitable for vegans as well. And it truly made me feel better! Comfort food gets usually a bad rep, but as long as it’s made from quality ingredients and wellbeing in mind, there’s no reason to feel bad or stress about it.

Besides being “free from” the cake has some lovely ingredients: tasty butternut squash, soft medjool-dates, lucuma caramel fosting and some pomegranate seeds that are delicious and oh so pretty too!

I do hope your autumn has started better than mine, and please, try out the cake – it’s perfect for nicer moments as well!

Tuulia xx

Butternut squash cake with cinnamon, lucuma caramel and pomegranate (gluten, dairy, refined sugar free, vegan)

prepared into 20 cm cake mold (with removable bottom)

dry ingredients:
2 dl wholegrain rice flour
2 tbsp coconut flour
1 tsp psyllium
1 tsp baking soda
0,5 tsp grounded vanilla
2 tsp ceylon cinnamon
pinch of salt

“wet” ingredients:
about 2 dl butternut squahs puree (about 200 g uncooked butternut squash)
2 dl full fat coconut milk
2 dl plant based milk
20 medjool-dates, pitted

0,5 dl cacao butter (solid & grated)
0,5 dl coconut oil (melted)
about 1,1 dl lucuma powder
pinch of salt

For decoration:
pomegranate seeds

1. Heat the oven to 200 degrees. Cover the cake mold with bakingsheet and oil it lightly. Peel the butternut squash and split it. Hollow the seeds out with a spoon and cut it into small pieces. Put into a kettle and boil until the pieces are soft, and mash them.

2. Mix the dry ingredients together. Put dates (pitted) into a blender with coconut and plant based mik. Blend until smooth.

3. Mix the wet ingradients with the dry ones. Add the butternut squash puree as well. Scoop the batter into the cake mold and bake about 35 minutes or until baked.

5. Let the cake cool down. When it’s cool, prepare the lucuma frosting: melt cacao butter and coconut oil, and mix lucuma to them. Add a pinch of salt.

6. Spread first one layer of the frosting, and put the cake to freezer for a moment. When the frosting has set, add another layer on top of it.

7. Peel the pomegranate and separate the seeds. Decorate the cake, and enjoy! ✨


Vietnamese spring rolls, lentil-peanut sauce and thai hummus

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

I love, love love Vietnamese, fresh spring rolls. They’re tasty, easy to modify, and a great way to eat tons of veggies at once. Quite often people feel they need a lot of time to prepare, but I must disagree: the sauces come up quickly and the most time demanding part is chopping the veggies and soaking all the rice papers one by one. But if you’re more than one cooking and prepping, they’re superfast and just great food for weekdays too.

Also it’s fun to make them: if you have children, even the youngest can join you in the kitchen and help tear the kale or herbs, and a bit older can help chopping and making the sauces. Handy, not to mention the quality time you can spend together as a family or with your friends.

(Well ok, if you still feel the rolls are too much work, I’ve got a tip for you: just leave the rice papers away and serve the ingredients as a veggie bowls, with the lovely and protein rich sauces I’m going to introduce to you soon. Works as well!)

I created this recipe for Go Green Finland, and as I use their lentils and chick peas often anyway, it was natural to choose them for this campaign posting as well. The recipe turned out so, so good, super healthy and filling for sure: the protein for the meal comes from the tasty dips.

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

The recipe is gluten free, dairy free and suitable for vegans. The rolls can be modified almost endlessly, and therefore you can safely invite almost anyone to enjoy them with you, no matter what is their diet.

Hummus is for sure familiar to all of us, but when you add some coconut milk and thai spices to it, you will get more dip-like sauce, that’s perfect for the rolls. The lentil sauce has lovely peanut flavor and it’s almost like a visit to Morocco thanks to lovely Ras el hanout – spice mix.

The sauces are rich in taste but also protein. They’re just perfect for these rolls, but for oh so many other dishes as well!

Hope you love them too!

Tuulia xx

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dipVietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

Lentil-peanut sauce 

1 carton of ready to eat – red lentils (300g)
5 tbsp smooth peanut butter
jiuce of 1/2 lime
1 tsp Ras el hanout – spice mix
salt to taste
water, until the texture is good

1 carton of ready to eat- chick peas
1 glove of garlic
2 tbsp lime juice
1,5 tbsp tahini
fresh chili to taste
fresh, grated ginger, to taste
approx 5 tbsp of virgin olive oil
0,5 tsp cumin
0,5 tsp salt
coconut milk, until the texture is smooth and nice

Spring rolls

rice papers
rice vermicelli


red gabbage
fresh herbs: cilantro, mint, thai basil

1. Prepare the sauces: strain the lentils and chic peas, rinse them and put into bowls. Add the other ingredients and use hand blender to make the sauces.

2. Boil waiter, add some salt and prepare noodles according to the instruction on the packet. Rinse whit cold water.

3. Wash / peel the veggies, and make some sticks. Tear the kale into smaller pieces and when rinsing them, give them a “massage” – this makes the structure of the kale a bit softer. Slice the avocado and chop the herbs.

4. Take flat bowl and fill it with water. Put rice paper there and let it be until it’s soft. Take out and spread on another, big plate. .

5. Start by placing the fillings below of the central line of the rice paper. Turn the on top of the fillings, then the sides, and roll some more, until you have a nice Vietnamese roll on your hands. Keep on rolling, until you have nice and delicious pile of rolls.

6. Enjoy the rolls with the tasty, protein rich sauces. Oh so good!

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

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