May 14, 2018 | Dessert & Sweet, Vegan
Summer is in sight! This frozen Banana Pop Stick Ice Cream recipe is a delicious vegan, sugar-free ice-cream treat. It is easy to make with a lots of possibilities for variations. No special equipment is necessary. A healthy ice cream to create with your kids.
Apr 23, 2017 | Breakfast, Dessert & Sweet, Vegan
This vegan pancake recipe is sooo easy to prepare for breakfast. The taste of these Swedish Puff Pancakes will brighten up your morning.
Jan 13, 2017 | Dessert & Sweet, Gluten-Free
Chickpeas at their best!
Serves: 6 people Time : 30 min plus 1-2 hours in fridge
150 g butter
150 g ghee
400 g chickpea flour
2 tablespoons coconut flakes
4 tablespoons chopped almonds
1 tablespoon ground cardamom
300 g icing sugar or finely ground brown sugar
Melt the butter and ghee on low heat in a pan with thick bottom. Add the chickpea flour when the butter and ghee have melted. Stir constantly for 15 min, the flour should now be roasted and have a nutty smell. Add the coconut flakes, the almonds and the ground cardamom. Roast for another 2 min until all the ingredients are well mixed. Take the pan of the heat and mix in the powder sugar well. Use a fork to make sure the dough is homogeneous and no pieces are left. Let cool for a few min. Press it out to 1½ – 2 cm thick layer on a baking tray lined with baking paper. Cool for 1-2 hours in the fridge. Cut out pieces in desired size and shape. Decorate with grated coconut or icing sugar. Store in the fridge for up to one week.
Jan 13, 2017 | Dessert & Sweet, Vegan, Gluten-Free, Raw, Sugar Free
These delicious raw balls will give you an energy boost!
Serves: Makes about 20 balls Time : 30 minutes
100 g raw cashews
300 g desiccated coconut
100 g pitted dates, soaked for 30 min – 2 hours, until soft
2 teaspoons coconut oil
1 ½ tablespoons cacao
2 teaspoons water
Place the cashews and coconut in a food processor and blend until mixed into a fine crumble. Remove 3 tablespoons and place in a bowl.
Then add the dates and 2 teaspoons of the water, coconut oil and cacao and pulse until the mixture turns into more of a dough. Add more water if you need more moisture, or add more coconut if it’s too wet.
Shape small balls from the mixture with your hands and place them on a baking sheet.
Roll each ball in the cashew coconut mix until they’re all coated. Optional you can also roll the balls in cacao, coconut flakes or in ground toasted salted sesame seeds. The salty taste from the sesame seeds gives a nice contrast to the sweetness of the balls.
Refrigerate before serving.
Aug 24, 2016 | Breakfast, Dessert & Sweet, Vegan
Thin crêpes for breakfast or dessert or as a savoury meal filled with vegetables.
Serves: 4 people, 12 crêpes Time: 30 min
200 g wheat flour
3 tablespoons brown sugar
½ teaspoon baking powder
300 ml soy milk (or oat, rice or almond milk)
200 ml sparkling water
3 tablespoons melted margarine or coconut oil for the batter
1 teaspoon vanilla powder (optional)
1 package vanilla sugar
salt to taste
margarine or coconut oil to fry
Mix all the ingredients in a bowl, making sure there are no lumps. Heat an oiled frying pan over medium high heat. Pour the batter in the pan with a ladle. Twirl the batter around to cover the whole bottom of the pan. The dough should be quite thin. Cook for 1 or 2 minutes until the batter gets darker, loosen the edges with a spatula and flip the crêpe. Cook one minute until brown on the other side of the crêpe. Stainless steel pans are to be avoided at all costs because your crêpe will inevitably stick to the pan.
Jul 10, 2016 | Dessert & Sweet, Vegan, Raw, Sugar Free
Small chocolate delights, easy to make!
140 g shredded coconut
50 g raw cacao powder (or carob powder)
125 g coconut oil
2 or 3 tablespoons coconut sugar or 2 or 3 tablespoons dried white mulberries (blended)
a pinch of salt (optional)
Blend shredded coconut in a high-speed blender to obtain a fine powder. Mix the shredded coconut, the raw cacao (or the carob powder), coconut sugar (or dried white mulberries blended) and a pinch of salt (optional). Melt the coconut fat in a heat–resistant bowl that you put in a pot with warm water (not boiling!) – less than 42°C. Pour the coconut oil into the coconut-cacao mixture and mix well. Put the mixture in a flat-bottomed container wide enough so that the chocolate has a thickness of 2 cm or use small chocolate molds. Place in the refrigerator (or freezer) until it has a firm consistency. Keep refrigerated; chocolate melts at room temperature.
Endless variations are possible by adding nuts (almonds, walnuts, hazelnuts, etc.), dried fruit, citrus essences…