Posts Tagged ‘plant based milks’

11
Jul
2017

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!

29
Nov
2016

Zesty Coconut Chia Pudding with Lemon and Kiwi

categories: raw, vegan

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

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!

25
May
2016

Soft mint chocolate smoothie

categories: dessert, snacks, vegan, Yleinen

As the followers of my blog well know, Wellberries recipes rarely use any dairy products. When some dairy is used, it’s always goat milk based – usually feta or other good cheese. My dairy free life started many years ago, when I was avoiding it because of food sensitivities. Nowadays I tolerate dairy quite well, but have sticked to plant based milk alternatives. I just love nut – oat- and coconut milks, and use them in smoothies, both cooked and raw porridges. Coffee with creamy coconut milk is just lovely!

The plant based milks are not only delicious, but also ecological and ethical choice. Quite often you can find calcium enriched “mylks”, but if you prefer all natural choices, I wouldn’t be too worried about the calsium either – at least here in Finland, people tend to get calcium more than even recommended. You can find plant based milks with or without sugar. My choice is always the sugar free one, and I would recommend the same for you.

It’s easier to make better and nicer choices if you try not to think about them too much. You don’t need to start 100% dairy free life, but sometimes substitute dairy with these products, for example. Try coconut milk in coffee, nut milks in smoothies or whip coconut cream instead of normal cream. You get new, soft flavors for cooking, and the best of all: the nature thanks, and you don’t support the factory farming! If this isn’t win-win, then I don’t know what is, ha ha!

In this smoothie I’ve used both cashew milk (one of my favorites) and one of Go Greens novelties: unsweetened, organic almond milk. I have also good news for people with celiac disease: Go Green has launched an oat milk, that is suitable also for you guys! The other oat milks are better for us, who don’t have to be so strict about small amounts of gluten.

This soft, nutty and creamy smoothie has both almond and cashew milk, but you can of course use just either one. The lovely colour comes from fresh mint and baby spinach, and thanks to frozen banana, vanilla and lovely raw chocolate sauce, the smoothie is sweet as well!

Decorate the smoothie jars with the raw chocolate sauce, and enjoy!

tuulia
xx

Soft mint chocolate smoothie

for two

smoothie:
2 frozen bananas
2 handful of cashew nuts
1 handful of fresh mint
1 handfull of fresh baby spinach
pinch or two of ground vanilla
Cashew milk
Almond milk

raw chocolate sauce:
ca. 4 tbsp virgin coconut oil
ca. 5 tbsp raw chocolate powder
ca. 1 tsp of honey (vegans: maple syrup)
pinch of salt

1. Put frozen bananas, nuts, washed fresh mint leaves and baby spinach into blender. Add some 4 dl plant based milks. Blend until smooth, and add nut milk as much as needed. You can use just one variant of nut milk.

2. Prepare the chocolate sauce: put the ingredients in douple boiler and mix well. If needed, add more chocolate powder or oil (or both, if you feel like having more sauce).

3. Take two smoothie jars, and pour the sauce to the bottoms, but leave some for the top. Spread the sauce to the sides.

4. Pour the smoothie into the glasses, and finish with decorating the smoothies with the rest of the sauce and some fresh mint.

5. Ready, drink up and enjoy! ✨

The recipe was developed for Go Green.