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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!

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)

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