Archive of ‘vegan’ category

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

Gluteenittomat joulukeksit-raakasuklaalla

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!

Gluteenittomat joulukeksit-raakasuklaalla

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!


Zesty Coconut Chia Pudding with Lemon and Kiwi

kiwi lemon chia pudding / Wellberries

The Christmas season has really started, and the lovely scents of it are lingering everywhere. I love cinnamon, cardamom, cloves and other Christmas spices, but all of a sudden I found myself craving something zesty and fresh. I spent the weekend in Berlin visiting some dear friends, and as it was windy and cold there as well, I had a warming drink almost glued to my hand all weekend: chai tea, mulled wine, hot ginger drinks – all delicious, and very Christmassy too.

When I got back home I found myself craving lemons, kiwifruits and other not so sweet fruits. I couldn’t resist buying a big bag of them, and this morning on my way to work I bought a large dark green smoothie despite of the cold weather – clearly I have the need for more refreshing treats at the moment!

The lemons and kiwifruits ended up in this lovely, nutritious, filling and fresh coconut chia pudding. The pudding is easy to make, and filled with vitamin C, fiber and other goodies. Fresh and zesty but sweet!

The chia seeds will be blended with coconut milk until the texture is smooth. This way the nutrients of the seeds will be easily available for us. If the seeds are used without crushing them first, they work more like fiber in the gut, but when crushed we can really enjoy all the nutritional benefits of the seeds. I use them both ways: sometimes whole, sometimes crushed, combining the benefits.

If you’re also in need for something refreshing too, I do recommend trying this raw chia pudding out – it’s something totally different from all the typical winter treats!
Tuulia xx

kiwi lemon chia pudding / Wellberrieskiwi lemon chia pudding / Wellberries

Zesty coconut chia pudding with lemon and kiwi 
6 Tbsp chia seeds
4 dl coconut milk (or other plant based milk)
1 organic lemon + some lemon peel grated
1/2 tsp ground vanilla / vanilla powder
1 Tbsp maple syrup or other sweetener
3 kiwi fruits
for decoration: 1 kiwi

1. Place the chia seeds into a blender together with the lemon juice, sweetener and vanilla. Blend until the seeds are crushed and blended. Grate some lemon peel and add it into the blender as well, mix and check the taste – add more peel, if needed. Pour into a bowl and put aside for 15 minutes or so.

2. Peel the kiwis. Put three of them into a blender and mix until smooth. Cut the last kiwi into thin slices and decorate the serving jars with them. If you want, skip this part and blend all the fruits into a puree.

3. When the pudding is ready, spoon it into jars. Pour the crushed kiwi fruits on top, and enjoy your daily dosa of vitamin C!

kiwi lemon chia pudding / Wellberries

Sweet Potato Chocolate Cake with Popcorn (gf, vegan)

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

May I present possibly the best sweet potato chocolate cake ever?

Yep, I knew you’d be interested, so here we go: perfectly chocolatey, moist, vegan and gluten free sweet potato cake with lightly salted popcorn and thick, sticky and sweet date caramel frosting… Divine!

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

The cake is easy to make, deeply chocolatey and the texture is moist, fluffy and nice, but still easy to cut. I made this cake using teff flour, which I hadn’t used before in sweet baking. If you are familiar with teff, then you also know that the taste is special, a bit sour you might even say.

The taste of the cake is special too, and us grown-ups in the test group just loved, loved it, but the younger ones, my sister’s children, didn’t like the cake that much – they thought it was a bit too special. But it was totally ok, ’cause it meant more cake for the rest of us, ha. (And I have to mention that my sister had four pieces herself, since of course she had to finish the pieces her girls didn’t eat…)

The cake might divide opinions, but us adults really loved it, maybe even too much – the cake was almost addictive (I’m craving it so badly at this moment when looking at the pictures…!).

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

If you want to be more than sure that everyone will love the cake, you can of course substitute a milder gluten free flour for the teff. But I will use teff also in the future and try it out in other sweet baking as well – the combination was so good. The texture of the cake is moist but fluffy, but still the cake is very easy to cut and it holds together well – sweet potato makes for a great substitute for eggs!

This gluten free, vegan sweet potato chocolate cake also has a lovely frosting: oat cream “cheese” (I used Oatly’s “Påmackan” that we have here in Finland) and date-coconut caramel blended nicely together. Sweet. By the way, when I was younger I used to work in a coffee house, where we had this perfect chocolate cake I couldn’t resist. And now, almost a decade later, I had very similar cake on my plate, even to my own surprise. Only, this time without gluten, dairy products or refined sugar – not bad!

Oh and the popcorn! For a long time now I’ve been craving to combine lightly salted popcorn with sweet baking. This cake has some ground popcorn kernels inside, and it will be decorated with them too. Easy, tasty and oh so pretty too!

Hope you’re having a sweet day as well,
Tuulia xx

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

Sweet Potato Chocolate Cake with Popcorn (gluten free, vegan)

prepared in a 20 cm cake mold (with a removable bottom)

wet ingredients:
2 dl sweet potato puree
2,25 dl plant based milk
0,75 dl maple syrup
0,5 Tbsp apple cider vinegar

dry ingredients:
2,5 dl teff flour
2 Tsp psyllium
0,75 dl coconut sugar
1 tl vanilla powder
hint of salt
2 dl crushed, lightly salted popcorn
1 dl dark, unsweetened cocoa powder
1,5 Tsp baking soda

virgin coconut oil

date caramel:
0,5 dl coconut milk
8 soft medjool dates (pitted)
1 Tbsp tahini

2 packets of (Oatly) oat cream cheese (Påmackan)
2 tbsp lucuma powder
1 tsp raw cocoa powder
1 tbsp maple syrup

For decoration: lightly salted popcorns, maple syrup

1. Heat the oven to 175 degrees. Cover the cake mold with parchment paper and oil it lightly. Prepare the sweet potato puree and popcorn (in coconut oil).

2. Let the sweet potato soup cool down and mix the wet ingredients together.

3. Mix the dry ingredients together well, and then add them to the wet ingredients: mix well.

4. Scoop the dough into the cake mold and bake for about 30 minutes, or until the cake is done.

5. While the cake is in the oven, prepare the frosting: blend the coconut milk, tahini and medjool dates together and mix until you have sweet and creamy date caramel. Mix with the oat cream cheese along with lucuma, raw chocolate powder and maple syrup.

6. When the cake is baked, let it cool down well. When ready, spread the lovely frosting on top of the cake, and decorate with popcorn and maple syrup.

7. Enjoy! ✨

Sweet potato-chocolate cake with popcorn (gluten free, vegan)

Warming winter soup with crispy roasted chickpeas

Warming winter soup with crispy roasted chickpeas

Phew, now the winter really is here!

It’s beautiful and white outside, but also windy and chilly – you really now that the winter has arrived when you fight to move forward in the snow with the strollers with frozen fingers, ha. Well, but at least it’s light again and the snow makes everything oh so pretty, and around these times you have the best excuse to drink hot chocolate whenever you feel like it – not bad.

Besides hot chocolate I also love soups, and when the weather gets gold I start to crave warming, nutritious winter soups – just like this one I made couple of days ago.

Warming winter soup with crispy roasted chickpeas

After preparing this soup last week I’ve been dying to share the recipe with you guys – especially because of the crunchy and crispy roasted chickpeas I served the soup with. The soup itself is tasty too – thanks to versatile veggies and especially to chioggia beet. It’s the most beautiful root veggie ever, and the taste is rich and full. The soup is easy and quick to prepare, and meanwhile the veggies are boiling, you can roast the chickpeas and pumpkin seeds in the oven.

The soup itself has tons of veggies, lots of fiber and other nutrients, and the roasted accompaniment is rich in protein and in iron – you will for sure feel satisfied and warm after this meal! Hope you’ll love it too.

Take care,
Tuulia xx

Warming winter soup with crispy roasted chickpeas
Warming winter soup with crispy roasted chickpeas

serves four

1 smallish cauliflower
1 middle sized seet potato
4 middle sized chioggia beets
2 bigish parsnips
1 big onion
2 cloves of garlic
2-3 cm piece of fresh ginger
coconut milk
1-2 tbsp apple wine vinegar
1-2 tsp honey (vegan: maple suryp)
0,5 tsp black pepper
1 tsp turmeric
0,5 tsp ground pepper
1 tsp dried thyme

virgin coconut oil to fry

on top:
1 can of ready to use chickpeas (preferably in carton box)
n. 1 dl pumpkin seeds
olive oil
1-2 tsp cumin seeds

1. Heat up the oven to 200 degrees. Peel and chop the veggies (chop the chioggia beets as small as possible, as they take longer to boil.) Put the veggies into a pot (except ginger), and add some coconut oil as well. Fry the veggies for a minute or two, and then add the spices and water – so that the veggies will be covered, the heat up until boiling and let boil until the veggies are soft.

2. Rinse the chickpeas well and spread them on a baking tray covered with a parchment paper. Pat them dry (this is how you get them crispy and nice). Add the seeds and oil, salt and the cumin seeds. When oven is ready, roast them around 15-20 minutes.

3. When the veggies are soft, peel the ginger and add it to pot as well. Pour some water away and mash the veggies with a hand blender (use a hand blender with steel, not plastic). Add some coconut milk (as much as you want) and check the taste – add more spices, if needed.

4. Take the roasted chickpeas and seeds from oven, and serve the warming soup with this lovely, crispy and nutritious accompaniment. .

Warming winter soup with crispy roasted chickpeas

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