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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!

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

Few Ingredient Sweet Potato Pancake (GF, vegan, nut-free)

Hi friends, it’s been a while! I hope all is well and you’re doing great. I’ve been really busy working with a book project (can’t wait for the launch in May!), but I’m hoping to have more time for blogging as well from now on. Fingers crossed! And as I’ve been busy (as I’m sure many of you guys are too!) the need for super-easy treats is ongoing. This gluten-free sweet potato pancake is something worth trying for sure, if you’re looking for something easy, but still nutritious and yummy to brighten up your day.

The traditional Finnish pancake is made in the oven, and even though I love pancakes cooked on the stovetop in a skillet as well, this Finnish version in the oven is definetely easier: just mix the ingredients, pour into an oven tray and pop into the oven for about 20 minutes, and you’re done!

You can of course serve the pancake from the tray, but this time I wanted to make things a little bit sweeter: I used a hearth-shaped cookie cutter to make small pancake hearts.

The ingredient list for these gluten-free vegan pancakes is short as well. This time I used durra flour (also known as sorghum), but you can use any gluten-free flour. White rice flour would probably be the closest to the original wheat version of this pancake, but many other flours are more nutrient rich: try for example buckwheat flour, if you don’t have durra at hand.

But hey, that’s not all! This recipe has even more sweet things – I’m sure you noticed the toppings! The pancake needs some toppings of course, and this time I served them with whipped coconut cream – the pink one is coloured with beetroot juice powder (it’s my favorite!) and green matcha powder. Yum..

The recipe for sweet potato pancake is gluten-free, dairy-free and vegan as well. And it has no nuts either, so it’s suitable for many. The sweet potato adds mild sweetness, and when the sweet potato puree is done, the rest of the baking is really just mixing the few ingredients together. My toddler loves to help me in the kitchen, and this recipe has been really popular as she can assist me with mixing things, and absolutely loves the pancakes too. The recipe has been tested oh so many times, and is family approved, for sure!

You can of course serve the pancake from the oven tray and cut it into normal pieces – no cookie cutter required, if not in need of extra cuteness, ha.

Wishing you some sweet pancake moments,
Tuulia xx

Gluten-free sweet potato pancake 
(about 18 cm x 25 cm oven tray)

2 dl durra flour or buckwheat flour (or other gluten free flour / flour mix)
1 Tbsp psyllium
1 dl mashed sweet potato
3 dl creamy coconut milk + 2 medjool dates (pitted) OR other plant based milk + 4 dates
1 tsp cardamom
hint of salt

1. Heat the oven to 200 degrees. Prepare the sweet potato mash: peel, cut into pieces and boil the pieces until soft. Mash.
2. Mix the dry ingredients together. Put coconut milk into a blender with dates and mix until smooth. Mix the wet ingredients to the dry ones.
NB. if you use other plant based milk than creamy coconut, you’ll need a couple of dates more.
3. Cover the oven tray with parchment paper, and pour the dough into it.
4. Bake for around 20 minutes, or until the pancake seems to be done. Let it cool down before serving.

Toppings:
1-2 cans of coconut milk stored in the fridge – use the creamy part
1-2 tsp beetroot juice powder
1 tsp matcha powder
maple syrup
berries

1. Separate the creamy part of the coconut milk can(s). Divide into two bowls. Mix beetroot juice powder, for the other mix match. NB: matcha powder is quite strong – maybe not for the little ones of the family.
2. Decorate the pancakes and serve with fresh berries.

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