Friday, October 31, 2014

Fruit Bread

This bread was surprisingly mild and tasty!!!

I would highly recommend dried fruits for this recipe (I used a mix of prunes, barberries and sultana raisins).

Thursday, October 30, 2014

Onion Dip

You can pour that over any dish :) I used Dijon mustard, not the grainy one because that’s what I had at home.

I strained the outcome to get the caramelized onions and stored the liquid part of the dressing in the fridge to use over some pasta.

For a vegan version, use maple instead of honey.


Wednesday, October 29, 2014

Paleo Mug Cake

Mug cakes seem to be the final destination of ripe bananas in this house J

In the microwave: worked well at 700 W for 3 min here.
In the oven: 180°C/350°F for ca. 30 minutes.

Somehow I like it better out of the microwave. Don’t know why, I have the feeling the texture is more porous. Also hate waiting so long :P

Tuesday, October 28, 2014

Eggs in a Cloud

Many thanks to my friend Angela J FUNNY EGGS! This recipe is no big deal you can find hundreds online. My version:

2 egg whites (beaten until very firm with a pinch of salt, pepper and nutmeg)  
2 egg yolks, separated

Separate the egg white into 2 fluffy balls, make a dimple the size of a yolk using a spoon and then pour 1 yolk in the middle of each.

Bake in preheated oven at 180°C for 15 min or until golden.


-         Serve immediately. It will wither and lose crispiness after a few minutes.
-         If you're not vegetarian or on a lactose-free diet, sprinkle with cheese, bacon, or whatever you want.

Monday, October 27, 2014

Overnight Chia Oat Pudding with Date Sauce

This is not only an excellent breakfast, but also a super snack to-go! ZERO sugar/sweeteners added!

Make your pudding and let it sit in the fridge overnight, than stir in date sauce. ENJOY!

You should always have a batch of date sauce in your fridge, you’ll definitely find great use for it. Top any dessert with it, mix in your yogurt, add to müsli and fruit salads, etc.

For vegan version, use your favorite yogurt/milk substitute.

Vegan Date Caramel Sauce from Baking Backwards:

Sunday, October 26, 2014

Chia Seed Crackers


1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup gomashio
2 cloves of garlic, crushed.
2 big basil leaves, chopped
1 TBS Nutritional Yeast
1 cup water

Mix all ingredients. Spread on a parchment paper until cracker-thin. Bake for 20 min in pre-heated oven at 170ºC. Remove from oven, cut them the shape you want. Flip them. Bake for another 20 min. Wait to cool completely.

Saturday, October 25, 2014

Penne Pasta Bake with Vegan Meatballs

This pasta is NOT vegan because it uses goat cheese, although it has some vegan parmesan and vegan meatballs (just because I love them).


1 cup whole-wheat penne, cooked (or any gluten-free option if you want)

1 cup goat cheese, grated
1 cup of your favorite tomato sauce (I used one Bio with vegetables)
Basil leaves, to taste
Olive oil, to taste

Mix penne, meatballs, sauce and half of the goat cheese in a small bowl. Sprinkle the rest of goat cheese on top and add basil leaves to taste. If you like, add a dash of olive oil. Bake for 20 minutes in preheated oven at 180°C/350°F. Remove from oven. Serve.

Friday, October 24, 2014

Pumpkin Puree Nutella Freezer Fudge

Made with pumpkin puree and sweetened with maple syrup (or agave if you want), these save lives when you’re craving for chocolate. Absolutely amazing.

NOTE: Recipe yields a huge batch!

Thursday, October 23, 2014

Spicy Eggplant Pasta

Changed the original recipe a bit: besides the eggplants, obviously, I used sundried tomatoes instead of normal tomatoes because I was SURE it would be delicious :) -- soaked them in a cup of water and added everything to the sauté (including the water). Important: watch the salt, I didn’t add any at all.

Use the gluten-free pasta of your preference, if you want. I served with whole-wheat linguine.

From Food 52

Wednesday, October 22, 2014

Chocolate Beet Muffins

Great way to hide beets! Suddenly I started loving them :P


Saturday, October 18, 2014

Raw Apple Crisp

Bringing back some action to my dehydrator! LOVE this crumble!

You can eat it alone, with some apple mousse, with yogurt, as a cake topping… I didn’t make the filling part of the recipe because I only wanted the crunchy part ;)

NOTE: Don't worry if you don’t have a dehydrator, you can use your oven at low temperature and keep checking the mix until crunchy (but then probably not considered RAW anymore).

Thursday, October 16, 2014

Ayurvedic Six-Taste Soup

All major food groups and nutrients: sweet, bitter, salty, pungent, sour, and astringent. Can’t get better than that.

I couldn’t find yellow split peas here, so I used lentils. Completely IN LOVE with this soup. If you’re not vegan, go for the ghee instead of coconut oil, I simply adore how strong it tastes!

From Food Babe

Wednesday, October 15, 2014

Fudgy Protein Bites

Crispy heaven!

Chia, maca, protein, açaí... Practically a full meal in the shape of a fudge. Keep them frozen, especially if you’re the only one eating them (recipe yields a lot). 

  • ½ cup coconut oil chocolate recipe
  • ¾ cups vanilla protein powder
  • 1 cup chia seeds.
  • 2 tsp açaí powder
  • 1/3 cup maca powder
  • 2 TBS maple syrup (coconut chocolate already has some, add to taste)
Combine ingredients, pour into moulds and freeze.

ATTENTION: Always talk to your nutritionist/doctor before you decide to take protein powder and superfoods like maca, açaí or chia. I use them at my own risk and actually very much seldom, respecting daily doses if so. I’ve been eating 1 unit of these treats every other day only (or even more sparingly).

Reminder: Sweets made with coconut oil should always be kept in the freezer (in the fridge is OK, too). They are not the kind of treats you want to be carrying around in your purse or to work because they melt when it’s around 20°C.

I also tried the recipe from the link below exactly how it was described and it was a little bit too much coconut oil for me. I felt I needed it crunchier (more chia!) and wanted to reduce coconut oil ratio. I read some of the comments there and it seems I’m not the only one who found that coconut oil was overpowering and making things a bit too oily.

Monday, October 13, 2014

Moist and Delicious Gluten-Free Brownies

Divine smell, delicious taste. Heaven. I don’t know why it took me so long to rebake these brownies. It was one of the first chocolate cakes I made when I discovered coconut flour and a long time before I started writing this blog.

Sunday, October 12, 2014

Gluten-free Herby Bread

I hate gluten-free store-bought breads, they are so dull and expensive… It’s always been a challenge to find nice recipes. But this is a REALLY GOOD one!!!

I didn’t have golden flaxseed meal. So I simply ground flaxseeds.

Worth every bite.

From DJ Foodie


Saturday, October 11, 2014

Lemon Sago

A light and refreshing snack!

I didn’t have any coconut nectar, so I added some natural organic apple syrup to replace it. I also doubled the amount of sweetness to my taste J To make it creamier, try with coconut milk, instead of coconut water.


Thursday, October 9, 2014

Vegan Pumpkin Muffin

The smell of Autumn… Cinnamon, cloves… OMG!

Original recipe is a bread, but I made muffins because I wanted to bake just half recipe.


Wednesday, October 8, 2014

Grilled Zucchini Pizza

It was worth it! Gluten-free and you can also make it Lactose-free/Vegan with the right options. 

Took some Healthy BBQ sauce from the freezer and made it my pizza sauce.

Tuesday, October 7, 2014

Raw Chocolate Truffles with Chili

Easy sweet treats… I would put more chili though, I love it spicy ;)

From Raw Guru

Monday, October 6, 2014

Single Serving Apple Crumble

I have a terrible time digesting raw apples, so I started baking them. This was a lovely dessert and also breakfast the following day.

My subs:

milk -> coconut milk
quick oats -> gluten-free oats
oat flour -> gluten-free flour mix
stevia -> coconut sugar

Saturday, October 4, 2014

Vanilla Cupcakes

These cupcakes are super easy! The frosting is incredible; I couldn’t believe how good it tastes!!! I sprinkled some chia over them.

You can also have them with no frosting, also delicious.


SPREAD hehehe...

Friday, October 3, 2014

Raw Mushroom "Meatballs"

I must say I’m just in love with the blog Fragrant Vanilla Cake. Chef Amy Lyons
 has incredible vegan/raw recipes! When I saw these “meatballs”, I got crazy. I was so eager to eat them I didn’t dehydrate because it would take too long :P (made a non-raw version in the oven).

My substitutions:

hempseeds – blanched almonds
sauce – used another batch of frozen Healthy BBQ Sauce

Drizzled some olive oil on top and baked them in preheated oven at 180ºC/350ºF. Yielded ca. 26 “meatballs” depending on the size. After 15 min, I turned off the heat but let the balls inside for another 5 min before removing them from the oven.

ABSOLUTELY delicious!!!

Served them over raw zoodles and some stripes of bell pepper.

A tip for you: I hate raw zucchini, this is something I somehow have a horrible time digesting. But not if you toss them with salt first and set aside. Check this site. It worked for me.

Amy’s books are on my wish list for my next Amazon purchase: Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts.

Thursday, October 2, 2014

Cocoa Crispy Treats

Best crisps I’ve made so far! Absolutely delicious!!! Excellent way to use my last box of gluten-free puffs.

From Chocolate Covered Katie

Wednesday, October 1, 2014

Plantain Cashew Veggie Burger

Had one extremely ripe plantain laying around and needed to find a new recipe. After a little research, I came up with this recipe, which is a mix of many I found online. It's a sweet burger that can be combined with whatever you want.


1 plantain (or very green banana)
2 TBS ground cashews (roughly processed into a "parmesan")
¾ cup chopped mushrooms
3 TBS grated goat cheese
oregano, salt, chili flakes
olive oil

1)      Bring a pan of water to a boil. Put plantain into it (whole, with peel). Boil for 25-30 minutes or until soft.
2)      Mash plantain and then add mushrooms, ground cashews and spices (oregano, salt, cheese, chili flakes)(oregano, salt, cheese, chili flakes).
3)      Make patties/burgers and drizzle olive oil on top.

4)      Bake in preheated oven at 180°C for 10 min. Flip patties and then bake for another 10 minutes.