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Gluten free and Vegan Summer Waffles with Nice Cream

The summer hasn’t been on it’s best here in Finland, but luckily we still have fresh and lovely summer ingredients at hand. These gluten free and vegan summer waffles are stuffed with strawberry, blueberry and licorice nice cream, and are just heavenly – summer on a plate!

These waffles, together with the Pastel Color Pies that I made couple of weeks ago, are simply lovely summer treats, bursting with color, flavor, taste, vitamins and all the good stuff – without gluten or dairy – totally plant based!

For a longer time I have been dreaming of the pancakes Veera, from The Queen of Delicious – blog, makes. They always look heavenly! A while ago she posted a recipe of four ingredient pancakes, and when I started to plan the recipe for these nice cream waffles, I wanted to try if the pancake batter would work in waffles as well. They turned out lovely!

I did a small change to the recipe, ’cause I wanted the waffles look at their best. I added a bit of xanthan into the batter, just to be on the safe side. I’m sure you could do the waffles without xanthan as well, but it helps them to keep their viscosity. The batter itself is super easy: without xanthan it has four ingrendients, and the taste is good and just perfect for the summery fillings!

You can fill the gluten free waffles with your favorite nice cream flavors: I chose strawberry, blueberry and licorice (hah, of course!). Just bake the waffles first, roll them and let then cool down, and when they’re cool, prepare the nice cream. The nice cream will be like soft ice cream, and as its best when served right away, so I recommend you to make the nice cream only just before enjoying these lovely threats! They’re like summer on a plate!

Tuulia ♥

Gluten free and Vegan Summer Waffles with Nice Cream

about six waffles

3 dl oatgurt (oat jogurt)
3 dl oat milk (or any plant based milk)
3 dl rolled oats
1,5 tsp baking powder
0,5 tsp xanthan gum

virgin coconut oil or ghee (not vegan)

Nice cream:

six frozen, diced bananas
n. 10 Tbsp oatgurt of coconut cream
handfull of fresh strawberries
handfull of blueberries
0,5 – 2 Tbsp strong, raw licorice powder

1. Put all the waffle ingredients into a blender and mix until smooth. Let the batter be for around 20 minutes before making the waffles.

2. Heat up the waffle iron, and spread some oil on the irons. Bake the waffles, and let them cool down. When they’re all cooled down, roll them up as “cones”. Turn then upside down on a plate and let be there until the nice cream is ready.

3. Prepare the nice creams. First make the base: add bananas and oatgurt/coconut cream to the blender, and divide into three parts. Add strawberries into first batch, mix and spoon into a bowl. Out into the freezer until the other nice creams are ready. Then prepare the blueberry nice cream, then licorice.

4. When they’re all ready, fill the cooled down waffles with the nice creams. Serve right away, and enjoy the summer vibes on a plate!

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

Hey again, lovely, it’s so nice to have you back here!

Maybe you saw a picture online of these lovely, gluten free and vegan sweet pies, or maybe you just popped up to see if here’s anything new – either way, I’m really happy you’re here, especially today! And you know why? Because these sweet no bake – pies are simply divine!

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

I named these as Pastel Color Pies, even thought I know the colors are really too colourful to be named as pastels – but it was the best name I came up with, ha! Or how would you name these sweet, gluten free, no-bake vegan pies, which has pudding-like filling made from different fruits, berries and beetroot? Yep, quite hard! Anyways, the name is not the most important thing here: the taste of the pies is!

And, like I already mentioned: they’re divine. Sweet (but not too sweet, thanks to dates as sweeteners), moist (but not too moist), fresh and delicious feel-good food. And surprising, actually, too! Not always, when working on a recipe, I get excited like this. I actually had to make more of these for the shoot, because, well I’m sure you can quess: my famliy was home and we just had to try a bit of them before taking the pictures.. (Luckily it’s very easy and takes only about 20 minutes!)
Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

I made the recipe in co-operation with Risenta, for who I’m happy to create recipes for. I used their oat flour and almond flour, that I simply love. The no-bake dough has these two flours, fresh dates and a bit of oil and salt – thats all. Simple and oh so good!

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

Oh yes, and the lovely fillings! You can choose your favorite and stick with that, of try all of them. But in case you choose to make all of them, be prepared that the people you enjoy these with will want to taste all the flavors!

I had four filling flavors myself: I’m sure you will come up with even more options! The yellow filling is of course lemon pudding (with some banana), pale pink one is cherries and strawberries, the green one has kiwi fruits and spirulina, and the pink pink has beetroot juice powder. All of these are mixed together with the base filling, that is coconut-chia pudding.

Sweet, nutritious, easy and oh so delicious – this one is a real must try!

/tuulia <3

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

serves about four

Prepare the filling first, then the pie crust.

Basic filling:
n. 6 Tbsp chia seeds
2 dl creamy coconut milk
1 dl oatgurt or other plant based yogurt

The flavors of the filling:
1) Pinkish filling: 1/4 of the base and handfull of fresh strawberries and cherries, + 1/2 banana, mixed together.
2) Green filling: 1/4 of the base and 1 kiwi, + 1/2 tsp sprirulina powder + 1/2 banana, mixed together.
3) Yellow filling: 1/4 of the base and peel of one organic lemon, grated + about 1 Tbsp lemon juice, 1/2 tsp turmeric powder and one diced banana – mixed by hand.
4) Dark pinki filling: 1/4 of the base and beetroot juice powder.

on top: kiwi, berries, lemon, some left over pie crust, etc.

1. Prepare the base filling: mix all the ingredients together, and let be for about 10 minutes.

2. Meanwhile prepare the flavors: mix all the ingredients together in separate bowls, and then mix together with the base filling (divided into four), by blender or by hand, depending on the flavor. Put into a fridge for a moment.

3. Prepare the no-bake crust.

Crust:
1,5 dl oat flour
3 dl almond flour
12 fresh dates
about 1,5 rkl virgin coconut oil

1. Put all the ingredients into a blender, and mix. The dough should be easily “to handle” – if needed, add a bit of oil.

2. Tap the dough into the pie molds, and spoon the filling on top.
3. Ready! Store in fridge (but not too long to keep bright colors!) or serve right away, and enjoy!

Gluten free no-bake Sweet Pie (a.k.a Pastel Color Pie)

Cherry Nice Cream with Creamy Chia-Coconut Pudding

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

Soon it’s already July, and time for summer holiday! Even thought I’m self employed and fairly busy (luckily!) I’m quite big fan of taking it easy once in a while – for example on holidays. I’ve been planning taking four weeks off, for travelling and spending time at our summer cottage in the middle of nowhere – can’t almost wait. So, as you can for sure guess, my favorite part of summers are the holidays and time spent with the family and friends. But after that comes of course all the fresh and tasty summer food and ingredients! 🙂

Around summer it’s so easy to find fresh berries sold around every corner here, and I could eat cherries every day (if only I could find organic ones as well…). As lovely cherries are eaten just like they are, I do love them on baking and making as well. This time fresh cherries ended up being part of lovely dairy free nice cream, served with chia-coconut pudding. Yumm..

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

If you just look at the ingredients, this lovely nice cream / pudding could actually be a breakfast as well – only nice and feel good – ingredients here. So if you have more time on your hands on mornings, this recipe could be a very, very nice brekkie as well. (But not here, as our mornings are everything else than peaceful: after making the breakfast for my little girl I quite often end up having and apple and a carrot or a really quick smoothie myself before rushing her to day care.. No nice cream puddings over here, haha!)

Luckily I do have more time after work (I mean like 15 minutes that this recipe demands, hah, if you only have frozen bananas at hand), so at our place nice cream and puddings are usually served as desserts, and eaten quite regularly – this time with lovely cherries!

Tuulia <3

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

for two

pudding:
4 Tbsp chia seeds
1 dl creamy coconut milk
1 dl oat / coconut yogurt

Nice cream:
2 frozen bananas
handfull or two of fresh cherries

couple of fresh cherries for decoration

1. Prepare the pudding: mix all the ingredients and set aside for 15 minutes of so.

2. When the pudding is ready, spoon it to jars or bowls. Then prepare the nice cream: pit the dates, and add them to blender with frozen bananas. Mix until you have lovely, sweet and pink nice cream.

3. Spoon the nice cream on top of the pudding, decorate and serve instantly.

Cherry Nice Cream with Chia-coconut Pudding (dairy free, gluten free, vegan)

Lucuma chickpea blondies w/ licorice and ginger

Lucuma chickpea blondies w/ licorice and ginger

Hi again, lovely! I hope you’re doing great.

One of my favourite moments about being a recipe creator is of course when someone else tries my recipes and loves them. But what is even better than that is having someone re-create your recipe by changing it a bit, and telling you about it so you can try it yourself!

This is what happened with my friend Maija and Wille, who are hosting Helsinki’s coolest pop up brunch. They’re both real foodies and Wille is amazing cook, and for their brunch they decided to serve a version of my Lucuma Chickpea Blondies, but with fresh ginger and licorice.. Amazing. When I heard about this I instantly knew I must try them out! I couldn’t join their first pop up brunch, and the next one is held on 18th of June, so I needed to make them myself first: I couldn’t possibly wait that long!

Lucuma chickpea blondies w/ licorice and ginger

So, I asked for the recipe, and started baking. And luckily I did, I can tell you, because the result was even better than the original, if possible! I love licorice in every form, and together with lucuma and ginger it turned out to be heavenly.. My recipe got upgraded for sure!

Soo, if you love licorice and ginger as well, you should totally try this Wille’s version out! This time I served it with banana nice cream, that is like the easiest summer treat ever – just throw some frozen bananas into a blender and mix until you have smooth and soft ice cream – divene!

tuulia

Lucuma chickpea blondies w/ licorice and ginger

Chickpea Blondies with licorice and ginger (gluten free, dairy free, vegan) 

(serves from 6 to 8)

wet:
about 300 g packet of ready to eat chick peas
about 200 g sweet potato
20 pieces fresh medjool dates
0,75 dl ghee or coconut oil (if vegan)
0,75 dl plant based milk
around 2 Tbsp grated, fresh ginger

dry:
about 3 tsp strong licore powder (not licorice root powder)
0,5 dl durraflour (or other gluten free flour)
0,5 dl lucuma powder
1 tsp baking powder
0,5 tsp salt

Banana nice cream:
4-5 frozen, ripe bananas (freeze peeled)

1. Heat the oven to 200 degrees.

2. Make the pureed sweet potato: peel and boil the sweet potato pieces. When ready and soft, rinse with cold water and add into a blender (a powerful hand blender will do just fine as as well). Rinse the chickpeas well too, and add to blender as well, along with melted oil and plant based milk. Pit the dates and add them to the blender too. Mix until smooth.

3. Mix the dry ingredients and the add the wet ones to them mix smooth.

4. Put a parchment sheet paper into a oven pan, spoon up the dough into it and bake for about 45 minutes or so.

5. Let the treat cool down well (important and the hardest part!).

6. When the treats are cool, make the banana nice cream: mix the bananas in a blender until you have lovely and soft nice cream. (if you need to, you can add 1-2 tbsp coconut cream / plant based yogurt to get even creamier result).

7. Serve the lovely licorice & ginger chickpea blondies with banana nice cream – divine!

Lucuma chickpea blondies w/ licorice and ginger

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