Archive of ‘Breakfast’ category

Gluten free and vegan butternut squash pancakes

Hi again, lovely, after a break! I’m back, after a busy Autumn: we launched a new meal planning service with my friend and I’ve been really busy with the launch and all. We had change to visit two different live radio shows (exciting!!), have been giving some interviews and so on – really nice and it’s been simply amazing how much positive attention we have received for our service, Vegmeals (at the moment only in Finnish).

But now I’m back, and I didn’t come empty handed: I have some lovely, and I mean lovely, pancakes for you!

These gluten free and vegan butternut squash pancakes are simply the best! Delicious, easy, good ingredients (no refined sugar obviously) and so pretty too, when served with berry powders and coconut yogurt!

I made these pancakes for my little girl yesterday: she had a bit of fever and had to stay at home for the day. We mixed the ingredients together, and after that she concentrated on playing with pecan nuts and two jars, and I baked the pancakes. When the pancakes were ready we had a small pancake feast just between the two of us, and it made the day instantly better!

So, these gluten free butternut squash pancakes are totally family approved – I hope you’ll love them too.

Tuulia ♥

Gluten free and vegan butternut squash pancakes 

about 15 small pancakes

2 dl coconut milk
4 fresh dates, pitted
2 dl pureed butternut squash (around 200 g butternut squash steamed and mashed)
2 dl oat flour
n. 0,5 tsp salt
1 tsp baking powder
n. 0,5 dl water
virgin coconut oil

For serving: coconut yogurt, berry powders, berries, raw chocolate

1. Put the coconut milk and dates into a blender and mix unti smooth.
2. Mix the dry ingredients, and add the coconut-date milk and pureed butternut squash. Mix well.
3. Add the water slowly, until the dough is thick, but easy to mix.
4. Bake the pancakes with low heat with coconut oil. The pancakes are ready to be turned, when they get a little bit of color and move easily on the pan. Turn around, and bake until ready.
5. Mix the berry powders into the (plant based) yougurt, and decorate the pancakes as you wish. Enjoy!

Cauliflower Green Smoothie & Chia Coconut Pudding

Cauliflower Green Smoothie & Chia Coconut Pudding

Lately I’ve been craving the combination of smoothies and creamy chia puddings. Smoothies are a great way to get a lot of well absorbing nutrients fast, but without nuts and seeds (or some kind of protein powder) they don’t actually keep my hunger away for too long. If you haven’t tried combining chia puddings and smoothies, I urge you: do it now! It’s a perfect way to make s smoothie more filling and more like a proper meal.

Green smoothies are my favorites as well: it’s so easy to hide all kind of veggies into them, and when mixed with mango or bananas, you get a really nice combination of sweet and veggies. This one has strong mint leaves and baby spinach, and a secret ingredient (even thought I revealed it already in the subject, haha!): fresh cauliflower.

Cauliflower has been predicted to be next trend food among us health foodies, and oh boy am I ready for that! I’ve always loved cauliflower, uncooked, cooked, baked, fried, mixed in salads, porridges, desserts – you name it.  Oh yep, and now in smoothies too!

Cauliflower Green Smoothie & Chia Coconut Pudding

Cauliflower really deserves to be among healthy foods: it has a lot of vitamin C, fiber, vitamin K and some B-vitamins. It’s good for your heart, and as garlic, cauliflower also has strong antioxidant called allicin. Only if you have problems with thyroid, you should be aware of eating to much of raw cauliflower (and other goitrogens such as broccoli, kale, etc.) every day. When cooked, it’s totally save for everyone.

Cauliflower (thanks to allicin) has strong flavor. Into first batch I added two handfulls of cauliflower, and I was able to taste it from the smoothie – too much. More or less one handfull is great for this recipe. When adding veggies into smoothies, it’s great to add something sweet there too, like mango, bananas, coconut milk.. Like this you (or your kids, for that matter!) wont even taste the veggies!

But why on earth would someone add cauliflower into their smoothie, one might wonder. Well, according new research, eating veggies and fruits up to 800 g a day has health benefits – before everyone thought 500 g a day would be enough, and all that exceeds this amount is nice, but not beneficial in any way. Now we know more, and this motivates to eat even more veggies, every day – also in your smoothies! I know it might sound exotic, but once you tried it you will wonder why you didn’t do it before!

Cheers – for your health!
Tuulia ♥

Cauliflower Green Smoothie & Chia Coconut Pudding

Cauliflower Green Smoothie & Chia Coconut Pudding

for two

pudding:
4 Tbsp chia seeds
3 dl creamy coconut yogurt

smoothie:
handfull of uncooked cauliflower
handfull of fresh mint
two handfulls of fresh baby spinach
n. 100 g frozen mango (ii use fresh, add couple of ice cubes)
1 ripe banana
juice of half a lemon

For decoration: berries, fresh mint, raw chocolate, bananas – what ever you come up with!

1. Prepare the pudding: mix seeds into the coocnut milk and let be for about 15 minutes.

2. Wash the ingredients, and add into a blender. Mix until smooth and check the flavor – add more bananas or mango if you want the smoothie be sweeter.

3. When pudding is ready, spoon it into bowls, and pour the smoothie on top. Cheers!

 

Cauliflower Green Smoothie & Chia Coconut Pudding

Sunny Sweet Potato Mango Porridge (GF, V)

Sweet potato-mango porridge (GF, V) Sweet potato-mango porridge (GF, V)

Winter is still going strong here in the North, and we just had a few really, really grey weeks. A couple of days ago I was at a playground with my daughter, and I saw a glimpse of the sun behind a cloud. I got excited (ha) and started to point it to her. She was staring at the cloud and then back at me, clearly trying to figure out what was happening, and yep, let’s face it, maybe it wasn’t so easy to understand what I meant. Anyway, the glimpse of sun made me realise how badly I do miss the spring and summer time. Oh pretty please, spring, come already!

But as we still have some time before spring really hits these latitudes, I felt I had to come up with something sunny. And here it is! Lovely (and gluten-free of course) mango- sweet potato porridge, topped with oh-so-delicious cardamom granola and berries.

Sweet potato-mango porridge (GF, V)

The weekend was actually really pretty here as well (had a lovely walk on ice), and it’s still sunny (but cold, brrr) as we speak. I just prepared more of this porridge, and I have to tell you: when enjoying this yellow and delicious porridge and the sun is shining outside it’s really easy to believe that spring is really just around the corner!

The mango sweet potato porridge is of course gluten-free, dairy-free and suitable for vegans as well. It’s nutritious, filling and very easy to prepare, too!

I hope you’ll love it!

Tuulia xx

Sweet potato-mango porridge (GF, V) Gluten-free and vegan Mango-Sweet Potato Porridge 

for two

Porridge:
2 dl buckwheat flakes
1 dl plant based milk + 1 dl water OR 2 dl water
1 Tbsp ghee / virgin coconut oil
about 300 g mango (fresh or frozen)
about 200 g piece of sweet potato
hint of salt

1. Peel the sweet potato and dice it. Boil until soft.
2. Add buckwheat flakes and liquids into a kettle, and season with salt and cardamom. Let boil with low heat until cooked.
3. Peel mango and dice it too. Add the mango and cooked sweet potato to the porridge, and mix with a hand blender, until smooth and nice. If you use frozen mango, the porridge will of course be cold. If you don’t like that, no worries – just put the kettle back on the stove and heat the porridge.
4. Serve the porridge with granola and berries.

granola:
2 dl buckwheat / gluten free oat flakes
1 dl sunflower seeds
1 dl pumpkin seeds
4 Tbsp ghee / virgin coconut oil
1,5 tsp cardamom
2 Tbsp lucuma powder
4 medium sized dried figs
(2 Tbsp maple syrup, if desired)

There will be a lot of granola left, and it’s perfect with other porridges, oatgurts and so on. Store it in a glass jar.

1. Heat the oven to 175 degrees.
2. Mix all the ingredients together and spread onto an oven tray.
3. Heat for about 15 minutes, until the granola is golden brown and lovely.

Leftover Rice Porridge Waffles (gluten free, vegan)

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Hi again everyone, I hope your Christmas and holidays were lovely! Ours went well: I had some time to wind down, spend quality time with family and friends, and of course, we ate well. My daughter fell ill, which was a minor setback, but as we were forced to spend most of the time inside I had a lot of time for recipe testing and cooking in general – a silver lining.

This years’ last collaboration is with Urtekram, and the theme was rice porridge, which is a very typical Finnish breakfast at Christmas time. I was excited when I heard the theme – I actually love rice porridge, especially when cooked slowly in a mixture of coconut milk and rice milk. Rice porridge is one of my favorite Christmas traditions, so I tend to cook a lot of it, most often too much. And you know, when Christmas is over, I usually still have some left in the fridge, and it might get a little bit boring by this time already.

But that being said, not this year! I realised that the solution for (boring) leftover porridge has been in front of me the whole time, in form of a waffle iron. Yep, keep on reading, there are some waffles coming up!

left-over-rice-porridge-waffles_-5

When I realised that I could easily transform my leftover rice porridge into a delicious stack of waffles, I got even more excited. And after tasting them, it was clear that the excitement wasn’t for nothing: the waffles were so, so nice! And super easy and quick to prepare!

This time I served my leftover porridge waffles with persimmon, pistachios and creamy coconut milk – you can of course serve them with almost any fruits, nuts or berries, but as it is still the best season for persimmons, I suggest you try them. It’s almost like having candies on top of the waffles (but make sure, that the persimmons are ripe).

Wishing you delicious leftover waffle moments, Tuulia xx

left-over-rice-porridge-waffles_left-over-rice-porridge-waffles_-9

Leftover Rice Porridge Waffles with Persimmon, Pistachios and Creamy Coconut Milk
2 dl rice porridge (cooked in plant based milk)
2 dl coconut milk (or another plant based milk)
1 ripe banana
2 dl rice flour
1 Tbsp psyllium
1 tsp baking powder
vanilla powder
hint of salt
(1-2 Tbsp clear honey or maple syrup)

To serve: persimmons, pistachios, creamy coconut milk

1. Mix the coconut milk with the rice porridge in a bowl. Add the banana, and mix everyhting together with a hand blender, until smooth.

2. Mix the dry ingredients together (including the spices), and heat up the waffle iron.

3. Mix the dry and the wet ingredients together. Check the flavor, and if desired add a pinch of sweetener.

4. Oil the waffle iron lightly with virgin coconut oil, and bake the waffles. Dice up the persimmons, grind coarsely the pistachio nuts. Serve the waffles with them and coconut milk. Ah, bliss!

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