Archive of ‘dessert’ category

Delicious Spiced Pastries (Gluten-free, Dairy-free, Vegan)

Spiced Gluten-free Pastries (vegan, dairy-free)

These lovely spiced pastries are called “Runeberg’s pastries” here in Finland. They’re almost like our national pastry and everyone knows them, but they’re only enjoyed in the beginning of each year – around the time of Runeberg’s Day. Runeberg was a Finnish poet and has his own day in our calendar – and his own pastry, too.

My partner’s birthday happens to be on the same day, and ever since he was little he has enjoyed these pastries on his birthdays. When we changed our diet and ditched gluten, he used to miss these and was dreaming about having them again, and I had no heart to say no when he asked me to prepare a gluten-free version of them.

The first year wasn’t really a success: I decided to make a raw version, and how could I put it nicely.. Well, they didn’t turn out as I had planned. It took a couple of years for him to ask me again (ha!) and that time I decided to make a normal, baked, but gluten-free version. They turned out really, really nice – in my Finnish blog that recipe is one of my most popular recipes!

Anyways, nowadays as we’re eating more plant based, I decided to create a vegan, gluten-free version of these too, and they came out beautifully. The pastries are spiced with cinnamon, cloves and ginger, and the sweetness comes from bananas, maple syrup or clear honey, if you use that it your diet. I hope you’ll love them too!

Tuulia xx

Spiced Gluten-free Pastries (vegan, dairy-free)

Gluten-free, Vegan Spiced Pastries 

6–7 pieces 

3 ripe bananas
1.25 dl maple syrup (or clear honey, if you use it)
1.5 dl creamy coconut milk
1 dl coconut flour
1 dl rice flour
2 Tbsp psyllium
1 tsp baking soda
0.5 tl salt
1 tsp Ceylon cinnamon
1 tsp cardamom
0.5 tsp cloves
0.5 tsp ground ginger
coconut oil to oil the tins

To moisten:  
a bit of lemon juice
3 Tbsp water

On top: 
Whipped coconut cream
chia raspberry jam:
about 2-3 dl thawed raspberries
1-2 Tbsp chia seeds

1. Heat the oven to 175 degrees (Celsius). Mix the bananas and maple syrup / honey well together for a while with a hand blender.

2. Mix the dry ingredients. Add the coconut milk into the banana-sweetener mixture. Then add the dry ingredients, and mix well. Let sit for about five minutes or so.

3. Spoon the dough into pastry tins. They will rise a bit so leave some room for it. Bake around 30-35 minutes, or until done. Let cool down well.

4. When the pastries are baking prepare the chia jam: mix the berries and chia, and let be for 15-20 minutes.

4. Moisten the pastries and spoon the jam on top of the pastries. Squeeze the whipped coconut cream around the jam.

5. Enjoy! Keep the pastries in fridge.

Spiced Gluten-free Pastries (vegan, dairy-free)

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!

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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

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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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No-Bake Mini Gingerbread Bites with Lucuma Fudge ✨

No bake ginger bread bites (gluten-free, dairy-free, vegan)

Phew, the last weeks of the year are here, and life’s been quite busy lately. Luckily I still had a moment to come here to share this super easy, delicious recipe with you guys – this Christmas treat has stolen my heart.

One really special project has kept me busy for some time already, and I could spend all my time planning and doing it – luckily that’s not possible, thanks to other projects, work and family, that keeps me busy as well – otherwise I might end up being quite boring company, ha. And now we’re approaching one of my favorite times of the year, and I’m getting excited – there’s something really special about Christmas time! We’re celebrating it at my parents’ house, with extended family: we’re going to be almost twenty gathering around the same Christmas table. So nice.

But let’s get back to the matter of, Christmas treats! Even though I’ve been busy, I’ve had some time to start the preparations, at least when it comes to recipe testing. I tested out this lovely Christmas Date Cake, have been planning to make this Most Wonderful Christmas Cake (with glögg) and these No-Bake Mini Gingerbread Bites I created originally for Ecoteekki, which is a small, but very professional, Finnish health food chain.

The base of these lovely mini bites tastes just like gingerbread, or to be more precise: gingerbread dough. Even better! It’s simply so good, so try not to eat it all before popping the dish into the freezer. On the top there is creamy, soft, caramel-like lucuma fudge, with some shredded coconut, and the mini bites will be decorated with raw chocolate. No gluten, no refined sugar, no dairy, vegan. Easy, delicious and ah so Christmassy! (And at least a bit better option for traditional Christmas truffles, right?)

I wish you all the best, warm and relaxing Christmas. Take care, spend quality time with family and friends, and stay warm!

Tuulia xx

(Oh and about the project, maybe I can tell something about it too.. It’s a book! Delicious, beautiful feel good cook book, that I will tell you all about later. Can’t wait!)

No bake ginger bread bites (gluten-free, dairy-free, vegan)

No-Bake Mini Gingerbread Bites with Lucuma Fudge

Gingerbread layer:
10 soft medjool dates
1 dl rolled oats
1 dl shredded coconut
1,5 tps gingerbread spice
(or: ground ginger, cardamom, cloves, Ceylon cinnamon)
hint of salt

Nutty lucuma fudge:
1 dl cocoa butter (solid, grated)
2 Tbsp smooth peanut butter
2 Tbsp coconut flour
0,5 dl lucuma powder
0,5 dl shredded coconut
1 Tbsp honey or maple syrup
1/2 tsp gingerbread spice (or the spices mentioned above)
hint of salt

For decoration: raw chocolate

1. Prepare the gingerbread layer: pit the dates, and put them into a blender with the other ingredients of the base. Mix until a dough starts to be ready: it’s soft (and delicious!), easy to mold and sticky.
2. Spread the dough into a small dish, covered in parchment paper. (It’s easiest with wet hands.) Put the dish into the freezer.
3. Melt the cocoa butter, and mix all the ingredients of the lucuma fudge to it. Mix until smooth (by hand), and pour over the gingerbread base. Put back into the freezer, for about 20 minutes or so.
4. Melt the raw chocolate. Take the dish from the freezer and cut the treat into small squares. Decorate with melted raw chocolate. Enjoy, and keep the rest in the fridge.

No bake ginger bread bites (gluten-free, dairy-free, vegan)

Lovely Christmas Cookies (gluten-free and dairy-free)

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Christmas is around the corner, and one can really see it: recipes for delicious and lovely Christmas treats are all around, and it’s so hard to resist not to try them all out, ha. Luckily there has been time for some Christmas baking already: I made the most lovely gluten-free, dairy-free and egg-free Christmas Date Cake (with sweet potato!), some porridges with Christmas spices and of course these easy, delicious, gluten-fee and dairy-free Christmas Cookies.

The year has indeed been truly busy: we’re still not back home after some water pipe damage in September, and since then we’ve moved our stuff from place to place. This combined with two busy entrepreneurs and a baby makes one rushed life, I can tell you. Anyways, I’ve always been a great fan of quick and easy recipes and meal solutions, but nowadays even more due to the lack of time, so you can trust me when I tell you: these Christmas Cookies are very easy to prepare!

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I developed this recipe for Risenta, and to make the cookies even easier, I decided to use their muesli as a base for the cookies. The muesli has plenty of figs and raisins, so it’s actually perfect for Christmas baking! I mixed the muesli with coconut flakes, Christmas spices, honey (vegans: just use maple syrup instead) and banana, baked them until crispy (but still soft inside). They turned out so, so nice, and as a bonus delicious scents of Christmas spices lingered everywhere as the cookies were baking – lovely.

The raw chocolate brings the cookies to perfection: after all, they wouldn’t be Christmas cookies without some chocolate, right?

Wishing you lovely waiting for Christmas,
Tuulia xx

Gluteenittomat joulukeksit-raakasuklaalla

Lovely Christmas Cookies (gluten and dairy free)

2 dl Risenta’s glutenfree muesli with raisins and figs
1,5 dl finely shredded coconut
0,5 dl virgin coconut oil (melted)
0,5 dl honey (vegans: maple syrup)
1 Tbsp coconut milk (or other plant based milk etc)
2 Tbsp chia seeds
1,5 tsp ginger bread spice mix
0,5 tsp Ceylon cinnamon
hint of salt
1 ripe banana

dark milk free / raw chocolate

1. Heat the oven to 200 degrees.

2. Mash the banana, and mix together with rest of the ingredients. Let the mixture sit for about 10 minutes.

3. Place a parchment sheet on a baking tray, and make cookies with a spoon. Pat the cookies firm.

4. Bake for around 20 minutes, or until the cookies are done.

5.Let the cookies cool down properly. When the cookies have cooled down, melt the chocolate and decorate the cookies.

6. Ready – enjoy the Christmas flavors!

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