Posts Tagged ‘gluten free’

13
Dec
2017

Lovely Christmas Pizza (GF, Vegan)

categories: Breakfast, dessert, snacks, 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

11
Dec
2017

Whipped lingonberry chia porridge (with cauliflower)

categories: porridge, raw, vegan

One of my favorite easy, raw porridges is made of chia gel, bananas and lingonberries, all whipped together in a blender. It’s quite similar to one of Finland’s traditional porridges: whipped lingonberry porridge, that is made of semolina, lingonberries and sugar, and it’s delicious, but not very nutritious nor healthy obviously. That is why I originally wanted to create a better option for it, and the recipe became popular instantly.

This was already four years ago, and ever since I’ve been enjoying my whipped lingonberry porridge like that. Until now! Please, may I introduce whipped lingonberry porridge upgraded.

The recipe happened basically by accident: I was making smoothie or something similar and used the ingredients I had on hand. And just before adding more water into the blender, I tasted the lovely pink and pretty result, and was totally surprised by the taste. Just like the traditional lingonberry porridge, only this time made on raw cauliflower! Of course, I ditched the idea of a smoothie and served my little family raw porridge instead. And they loved it, too!

I’ve loved cauliflower many years already – one of the biggest fans, hah! It’s one of the most versatile veggie there is, and you can make almost anything out of it (well, almost, hah!). I love mashed cauliflower instead of potato, cauliflower rice is my all time favorite, it’s great in smoothies and in nice creams, in cauliflower wings – you name it! And healthy is is, too, so a great choice in that sense as well!

Tuulia xx

WHIPPED LINGONBERRY PORRIDGE WITH CAULIFLOWER

for two

n. 2 dl frozen lingonberries (cranberries are very much alike)
n. 3 dl cauliflower, chopped
n. 3 dl plain oat yogurt
2 Tbsp chiaseeds
1/2 of a persimon
1-2 fresh dates, pitted

on top: mulberries, cashes / almond milk, nuts, seeds..

1. Put all the ingredients into a blender. Mix until smooth and let be for about 10 minutes.

2, Spoon / pour the raw porridge into bowls with toppings, and enjoy!

21
Nov
2017

Gluten Free, Vegan Breakfast Burritos

categories: Breakfast, main dish

I had these breakfast burritos a couple of days ago, and actually for lunch! Either way, for breakkie or for something else, they’re delicious, nutritious and filling! The recipe is from my friend’s Hanna’s lovely cookbook called Kasvis. The name means actually vegetable, and tells a lot about the book: it’s a great combination of veggie recipes for almost everyone! The recipes are quite simple (which is great!) but at the same time inspirational for someone who’s more experience with veggie recipes already.

The first recipes that tempted me were the Breakfast Burritos, and that is why I decided to give them a try. I also had got some BFree’s tortillas to try, so the timing was perfect. BFree’s tortillas are free from wheat, gluten, egg and dairy, and instead they have quinoa, sweet potato and other good ingredients.

The whole book is pretty, and filled with different flavors and ways to use veggies. Hanna herself is a chef, so she knows what she’s doing – clearly! We usually eat smoothies or porridges for breakfast, but who knows, maybe some day I’ll make these tortillas for brekkie as well – would be a great was to start a day, too! Beans combined to “scrambled tofu”, lime and coriander and other lovely flavors play well together and are served with creamy oat “creme fraiche” and avocaodos – yumm.

So, the recipe below is straight from the book “Kasvis”, by talented Hanna Hurtta! ✨

Have a great new week,
Tuulia

Gluten Free Breakfast Burritos

serves four

4 gluten free (for example BFree) tortillas
2 avokados
vegan creme fraice

Scrambled tofu:
300 g tofu
1-2 Tbsp oil
1/2 tl turmeric
1/2 tl ground cumin
1/2 tl ground paprika
1/2 tl ground dried ginger
1/2 tl grounf coriander
salt, black pepper
2 Tbspl fresh parsley

Black bean salsa:
1/2 red onion
1/2 red bell pepper
2 cloves of garlic
1/2 bunch of fresh coriander
2 dl boiled black beans
2 Tpsp olive oil
1/2 lime’s juice
1/2 tsp chili powder
1/2 tsp ground cumin
salt, black pepper

1. First prepare the black bean salsa. Peel and dice the onion, together with bell pepper. Fine the garlic and coriander. Mix them and all the rest ingredients, and spice up. Put into fridge for a moment.
2. Dry the tofu with kitchen cloth. Crumble it with hands. Heat some oil on a pan, and fry the tofu with the spices until the tofu has got some color. Add parsley.
3. Heat up the tortillas and fill them up them with scrambled tofu, avokado and oat creme fraiche. Enjoy right away.

15
Nov
2017

Dairyfree Almond Rainbow Latte and Feel Good Marmalade Candies

categories: Smoothies and drinks, snacks, vegan

Hey, lovely! The winter is slowly coming to Helsinki, but the snow is still missing. The darkness feels quite overwhelming at times: the sun rises around 8-9 and and sets after four, and every night our little girl goes to window and starts to wonder out loud how dark it really is – and she’s right: it’s really, really dark! While we keep on waiting for the snow to come I had to come up with something else that would cheer us up!

I’ve done co-operation with Lejos before, and last time I baked these cute rainbow sweet potato toasts using their almond milk. It seems that I’m almost addicted using more natural colors in my kitchen, and so I used them this time as well! As I mentioned, the situation over here required something cheery, and the result was simply lovely: warming, nutritious, delicious and bursting with colors!

May I present: Carrot cake latte and Red Velvet latte!

Most probably you’ve seen colorful lattes already popping up in Instagram and PInterest, and beetroot latte has been a thing for a while in many places and restaurants over the world. Spice turmeric latte (golden latte) starts to be old news already, but is still delicious and a real feel good drink as well. So, I can’t take credit for these really, and I’m thankful for the one who decided to add beetroot to the plant based milk in the first place: it’s lovely.

I saw the carrot juice powder at store one day, and instantly I saw the picture of carrot cake latte in my head – I simply had to try it! Carrot, as beetroot, has some natural sugars so it’s just sweet enough, but both of them has several health benefits, too! A perfect package, I’d say: just whip the almond milk and mix with beetroot or carrot juice “shot”, just like you’d be preparing cafe latte, and you’re good to go. So, so good!

Oh and there’s more! Because the Christmas is approaching as well, I prepared some feel good marmalede candies as well! I used NomNom – products, that are 100% fruits and berries, and covered them with high quality raw chocolate. Yum – so good, no need for other Christmas marmalede candies (that are popular over here): pure, real flavors of fruits and chocolate!

When you think about the Christmas (or any other kind) of candies, you might notice that the only natural thing about them is sugar. The most popular marmalede candies over here has only aromas and coloring, that will connect the taste they are representing. But not this time! These marmaledes are really made of strawberries, apple and raspberries, with some nutritious raw chocolate on top. Nothing more!

But let’s see the recipes then, shall we? Maybe you as well want to invite friends over for the most colorful latte cake – moment! They are so good in many ways: while sipping on these, you get the lovely taste and warming experience of pink or orange lattes, but as the same time you enjoy a lot of useful nutrients, that are always needed but especially during winter my body seems to crave more vitamins and antioxidants.

I hope you’ll love these cake lattes as well, stay warm!
Tuulia ♥

Carrot Cake Latte

for one

about 0,5 dl water
1-2 Tbsp carrot juice powder (to taste)
0,5 tsp ceylonin cinnamon
hint of cardamom
about 2 dl plant based milk
(honey if needed)

1. Heat up the water and plant based milk in their own kettles or pans.
2. Mix the dry ingredients with the hot water.
3. Pour the hot plant based milk into a cup and foam it with a milk foamer.
4. Pour the “carrot juice shot” into the milk. (add honey if needed)

Red Velvet latte (beetroot latte)

for one

about 0,5 dl water
0,5-1 Tbsp beetroot juice powder (to taste)
hint of raw cacao powder
hint of real vanilla powder
about 2 dl plant based milk
(honey if needed)

1. Heat up the water and plant based milk in their own kettles or pans.
2. Mix the dry ingredients with the hot water.
3. Pour the hot plant based milk into a cup and foam it with a milk foamer.
4. Pour the “beetroot juice shot” into the milk. (add honey if needed)

Feel good Marmaledes

1-2 bags of NomNom-fruit snacks (or any other 100% fruit snacks)
raw chocolate
beetroot juice powder or any other juice powders for decoration

1. Melt the chocolate with low heat
2. Roll the NomNom fruit marmaledes in the melted chocolate, and put on on parchment sheet paper and to fridge for a moment.
3. When the chocolate marmalades are ready, decorate them with veggie powders.

Recipes were made in co-operation with Lejos.

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