Posts Tagged ‘no refined sugar’

Lovely Cashew Hot Chocolate with Cashew Cream

This sweet and soft cashew hot chocolate is simply dreamy! It’s warming, lovely, easy to make and dairy-free of course – suitable for vegans, as well! You’ll make the cashew milk itself at the same time as you blend all the other ingredients together, so you actually only need dry ingredients to prepare this lovely drink. And water, of course!

We’re finally getting some winter weather here as well, and being surrounded by snow has been great, after long and dark time that felt like endless fall! They say the snow will melt in couple of days again (sigh) but luckily we still have some days to enjoy it, while sipping this warm and lovely drink!

I came up with this recipe a while ago, when we ex tempore decided to go on a small trek into a National park just near to Helsinki. We packed quickly since it was quite late already and we wanted to get to the park before it was totally dark (with no success – it was really dark when we got there, haha), and we wanted to take some hot chocolate with us. We didn’t have any plant based milk at hand, so I decided to make some from cashews. When I put the nuts into the blender, I realised I could actually put all the ingredients into the blender at the same time, and voilà – we had creamy, lovely drink that we heated up quickly – perfect!

If you have more time you can of course soak the cashews up first, but it works without soaking them as well.

But now, let’s see the recipe itself – it’s so easy and nice!

Tuulia xx

Lovely Cashew Hot Chocolate with Cashew Cream 

for two

6 Tbsp cashew nuts
1 dl + about 2 dl water
3-4 fresh dates (pitted)
2-2,5 Tbsp raw cocoa powder
hint of ceylon cinnamon
hint of cardamom

on top:
cashew cream
raw chocolate (if desired)

1. Put the nuts into the blender first, with 1 dl of water. Blend until you have soft cashew cream. Take couple of spoonfuls of the cream for decoration, and add rest (about 2 dl) water into the cream. Blend silky “milk”.

2. Add all the other ingredients into the blender as well and mix smooth. Taste – add some dates if you want the chocolate to be sweeter. Pour into a kettle and heat up. Decorate with cashew cream and raw chocolate, and enjoy!

3. You can of course skip the cashew cream – then just add all the ingredients into the blender at the same time, and mix well.

Cute Rainbow Sweet Potato Cakes

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Hey, lovely, welcome to Wellberries again! ♥

I’m really happy that you’re here right now, since today we’re making something super, super cute! These sweet potato cake slices are so delicious, and topped with rainbow / mermaid topping, fresh berries and other goodies – divine!

As you’ve most probably seen, Instagram is filled with oh so pretty unicorn and mermaid toasts, that are so lovely you would like to eat them all right away. Yep, me too! Anyways, I’ve been thinking about the (plant based) yogurt + toast combination. and for some reason it doesn’t really temp me that much in the end. But I really wanted to make super cute unicorn / rainbow toast myself, so had to come up with something else. And so I did, and I must say that the result was maybe even better I hoped!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Instead of toast I deiced to bake a cake, and make toasts out of that. At first I was all about banana bread, but in the end switched that idea to gluten free sweet potato cake. It’s almost like banana bread, but with sweet potato and dates instead of bananas. And I’m so happy I did so, ’cause the combination of mildly sweet sweet potato cake, yogurt, berry powders and other toppings is simply lovely!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

I made the recipe in co-operation with Lejos, a company that imports Almond Breeze – almond milk and Nom Nom – 100% fruit “sweets”. Both of the brands suited well to the recipe, and because the cake is only mildly sweet, the fruit sweets were just perfect for decoration. Not too, but just sweet enough!

I hope you’ll love these rainbow sweet potato cakes slices as well – I must admit that I’m almost drooling while watching these pictures now, ha! Must make more, and soon!

♥Tuulia

Ps. Our favorite cake slice is there at the very end of this post – meow!

 

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Cute Rainbow-Sweet Potato Cakes 

Sweet potato cake:
about 300 g of sweet potato
3 dl almond milk
10 fresh and soft dates, pitted
2 dl oat flour
2 dl rice flour
1,5 tl baking powder
0,5 tl salt
0,5 tl cardamom
0,25 dl sesam or coconut oil

toppings:

to each of the yogurt toppings:
about  4 Tbsp plant based yogurt, as creamy as possible

1-2 Tbsp sea buchthorn powder / blueberry powder / spirulina / beetroot juice powder, etc!

fruit “candies”, berries, coconut flakes, etc!

The cake:
1. Heat the oven to 175 Celcius
2. Peel, dice, boil the sweet potato, until soft
3. Mix the pitted dates with almond milk in a blender, until smooth
4. Mix the dry ingredients
5. Add the almond milk – date – mixture into with the dry ingredients, and add oil
6. Line bread or cake mold with parchment paper, and spoon the dough into it. Bake for about 40-45 minutes, or until the cake is ready
7. Let the cake coold down well before cutting it!

On top:
1. Spoon the plant based yogurt into different bowls, and mix them all with different powders. Put into fridge until the cake is ready and all cooled down
2. Spoon the colorful and delicious toppings on top of sliced cakes. Use only one color or mix them!
3. Decorate with berries, dried fruits, etc.
4. Ready – time to feast!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

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