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Archive of ‘dessert’ category

Lovely Christmas Pizza (GF, Vegan)

In co-operation with Asennemedia and Urtekram

Christmas pizza! I simply couldn’t resist the idea of a Christmas pizza, that would be flavoured with all the Christmas spices. The traditional Christmas pice pudding would be on top of the bottom, and all this would be decorated with persimon, pomegranate seeds and dark chocolate.. Already the idea sounded so dreamy and delicious, that I couldn’t wait to try it.. And it was worth all the wait and mouth watering moments while planning the recipe!

The recipe was made to Urtekram Finland, so the pizza is filled with lovely, and always orcanic, products of theirs. If you aren’t here for the first time, you might know that always when it’s possible, I choose a product of organic production. That is one thing why co-operation with Urtekram is so nice – their products are always organic, and the company itself has been a pioneer in organic production: it was founded already 1972. Ever since they’ve been working to spread the message of organic lifestyle, and I’m so happy to work with them.

But yep, let’s get back to pizza!

Lovely, sweet and soft Christmas pizza. The base is made of gluten free organic oats and coconut flour, and seetened with a banana. The spices will take you directly into Christmas feeling, and the Christmas pudding ensures the strong Christmas vibes. You can use small gingerbread molds and make cute stars out of persimon, and decorate all with pomegranate seeds and dark chocolate. Divine! And something new for traditional Christmas!
Tuulia ♥

Christmas pizza (gluten free, vegan)

pizza crust:
1,5 dl oats
n. 0,5 dl coconut flour
1 ribe banana
about 2 dl plant based milk
1 Tbsp psyllium
hint of salt
0,5 tsp ceylon cinnamon
1 tsp baking powder
1 Tbsp virgin coconut oil (melted)

Coconut-rice pudding
0,5 dl porridge rice
… dl coconut milk
….dl water
salt, coconut sugar

Persimon stars, pomegranate seeds, coconut flakes, dark chocolate

1. Prepare the rice porridge: mix all the ingredients together, boil and and let boil on a low heat until the porridge is ready, thick and creamy.
2. Heat the ovet to 200 degrees.
3. Mix the ripe banana, and mix all the crust’s ingredients together.
4. Spread the dough onto big baking tray (use parchment paper), or two smaller ones. Make rounds. Bake for about 20 minutes, or until the pizza crust is ready.
5. Spread the thick rice porridge pudding onto crust, and prepare the toppings. Make small stars out of sliced persimon, etc.
6.Ta daa – you’re ready to make new traditions with this lovely Christmas Pizza!
Levitä paksu

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!

Fresh Raw Chocolate-Figs

From time to time I try to remind myself of keeping things simple. Especially when it comes to recipes, it’s so easy to go a bit far with everything, even though I’m the biggest fan of simple treats. “Keep it simple, stupid” is maybe one of the greatest advices ever given, and with these lovely, fresh raw chocolate figs I really did follow this advice!

These pretty, pretty treats are perfect for easy dessert, for brunch or just for sweet snacking, when in need something a bit more special. Just melt the chocolate slowly in bain-marie, and dip the fresg figs into it, and that’s almost it! Just lovely.

Figs are one of the sweetest fruits on earth, and quite often we’ve been used to eat them dried. Nowadays, luckily, even our neighbour shop sells fresh ones as well, and I’m quite happy about it (and eating fresh figs frequently!). Fresh figs are sweet as candies, but are rich on fiber and calsium, too. And when eating them with raw chocolate, you get all the health benefits of it too: raw chocolate figs are a real feel-good treat!

I hope you have fresh figs available as well, and if you do, I recommend trying this easy and quick recipe: it’s delish!

Tuulia xx

Fresh Raw Chocolate-Figs 

Fresh figs
(Raw) chocolate
Here: unsweetened raw chocolate mass, maply syrup, salt (as much as you want: to taste)

For decoration: dried pomegranate seeds, shredded coconut

1. Place the chosem chocolate into bain-marie, and let melt
2. Wash, dry and chop the figs
3. Spice the choc if needed
4. Dip the fig pieces into the choc, place on top of parchemnt paper, and put into fridge for a while
5. When the choc has set up, you’re all ready! Enjoy!

Cute Rainbow Sweet Potato Cakes

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Hey, lovely, welcome to Wellberries again! ♥

I’m really happy that you’re here right now, since today we’re making something super, super cute! These sweet potato cake slices are so delicious, and topped with rainbow / mermaid topping, fresh berries and other goodies – divine!

As you’ve most probably seen, Instagram is filled with oh so pretty unicorn and mermaid toasts, that are so lovely you would like to eat them all right away. Yep, me too! Anyways, I’ve been thinking about the (plant based) yogurt + toast combination. and for some reason it doesn’t really temp me that much in the end. But I really wanted to make super cute unicorn / rainbow toast myself, so had to come up with something else. And so I did, and I must say that the result was maybe even better I hoped!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Instead of toast I deiced to bake a cake, and make toasts out of that. At first I was all about banana bread, but in the end switched that idea to gluten free sweet potato cake. It’s almost like banana bread, but with sweet potato and dates instead of bananas. And I’m so happy I did so, ’cause the combination of mildly sweet sweet potato cake, yogurt, berry powders and other toppings is simply lovely!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

I made the recipe in co-operation with Lejos, a company that imports Almond Breeze – almond milk and Nom Nom – 100% fruit “sweets”. Both of the brands suited well to the recipe, and because the cake is only mildly sweet, the fruit sweets were just perfect for decoration. Not too, but just sweet enough!

I hope you’ll love these rainbow sweet potato cakes slices as well – I must admit that I’m almost drooling while watching these pictures now, ha! Must make more, and soon!

♥Tuulia

Ps. Our favorite cake slice is there at the very end of this post – meow!

 

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Cute Rainbow-Sweet Potato Cakes 

Sweet potato cake:
about 300 g of sweet potato
3 dl almond milk
10 fresh and soft dates, pitted
2 dl oat flour
2 dl rice flour
1,5 tl baking powder
0,5 tl salt
0,5 tl cardamom
0,25 dl sesam or coconut oil

toppings:

to each of the yogurt toppings:
about  4 Tbsp plant based yogurt, as creamy as possible

1-2 Tbsp sea buchthorn powder / blueberry powder / spirulina / beetroot juice powder, etc!

fruit “candies”, berries, coconut flakes, etc!

The cake:
1. Heat the oven to 175 Celcius
2. Peel, dice, boil the sweet potato, until soft
3. Mix the pitted dates with almond milk in a blender, until smooth
4. Mix the dry ingredients
5. Add the almond milk – date – mixture into with the dry ingredients, and add oil
6. Line bread or cake mold with parchment paper, and spoon the dough into it. Bake for about 40-45 minutes, or until the cake is ready
7. Let the cake coold down well before cutting it!

On top:
1. Spoon the plant based yogurt into different bowls, and mix them all with different powders. Put into fridge until the cake is ready and all cooled down
2. Spoon the colorful and delicious toppings on top of sliced cakes. Use only one color or mix them!
3. Decorate with berries, dried fruits, etc.
4. Ready – time to feast!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

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