Tuesday, 14 November 2017

Vegan & Gluten Free Cauliflower Quinoa Burgers


  • A half of a medium cauliflower
  • 1 large onion
  • 2 garlic cloves
  • 3/4 cup of quinoa
  • 1/2 cup of toasted sunflower seeds
  • 1/4 cup of potato starch
  • 1/4 cup of coconut oil
  • 1/2 tsp. of sweetener of your choice 
  • Seasoning of your choice (I used chicken seasoning)
  • Salt and pepper

1. Cook 3/4 cup of quinoa with 1 1/2 cup of water and salt for around 15-20 min. 

2. In a food processor place cauliflower, onion and garlic and pulse until everything is fine chopped.

3. In a bowl place all the ingredients and using your hands mix them together.

4. Form medium balls and squash them before place them on the baking tray.

5. Bake for 20 min. at 200C and then turn them around for another 5 min. 

*You can bake the for longer if your prefer them to be crispier. 


Friday, 22 September 2017

Vegan & Gluten Free Snickers Cake

Ingredients: (1 cup = 200ml)

This recipe makes a full-size cake. You can half the ingredients if you want make a smaller cake.

Bottom Layer:
  • 3/4 cup of dates (around 12)
  • 2 cups of almond flour (or any other nut flour) - (or put some nuts into a food processor and pulse until you have flour consistency)
  • 1/4 cup of cocoa powder
  • 1/3 cup of peanut butter 
  • 2 tbsp. coconut oil
  • 2 tbsp. of water
  • Pinch of salt

Middle Layer:
  • 1 cup of millet grain
  • 3/4 cup of cashews 
  • 1/2 of sweetener of your choice (maple syrup/honey etc.) or more to taste
  • Juice of half a lemon
  • Salt to taste
  • Vanilla extract

Top Layer:
  • 1 1/2 cup of dates (around 30)
  • 1/3 of peanut butter 
  • Pinch of salt
  • Water

1. Bottom layer - Place all the ingredients into a food processor and pulse until everything is well combined.

2. Middle layer - Cook millet and cashews with 2 cups of water for around 20-25 min. until soft and combine it with the rest of the ingredients in the food processor or a high speed blender and blend until smooth.

*If you use raw honey as a sweetener, let the millet and cashews cool down a bit so the honey would not loose its nutritional values.

3. Top Layer - Add all ingredients into a food processor and pulse until smooth. Add as much water as you want your caramel paste to be.

*Decorate with roasted peanuts or almond flakes to create flowers.


Friday, 15 September 2017

Vegan & Gluten Free Raspberry Cookies

Ingredients (It will make around 6 big cookies):

  • 1 - 1 1/2 cup of raspberries or berries of your choice (fresh or frozen)
  • 1 cup of plant based milk
  • 1 1/2 cup of oats/flakes of your choice (I used oats, millet flakes and rice flakes) 
  • Sweetener of your choice (I used coconut sugar)
  • Pinch of salt 
  • 1 banana (optional)

1. Place all the ingredients into a bowl and mix well. 

*If you are using frozen berries, defrost them before making this recipe and add less plant based milk to the mixture as the berries will give natural juice. 

*Add as much sweetener as you like.

2. Place the mixture onto a baking tray and put it into the oven at 180 degrees C for 25-30 min. 
In the meantime, you can turn them upside down to ensure each side will bake properly.


Tuesday, 12 September 2017

Gluten Free Bread Bites


  • 1 1/4 cup buckwheat flour
  • 1/2 cup coconut flour
  • 1/2 cup corn/oat flour
  • 1 1/2 cup passata
  • 1 1/4 cup water
  • 1 tbsp. coconut/olive oil
  • Seasonings of your choice e.g. salt, pepper, sweet paprika, cumin, garlic powder, Italian herbs etc.

1. Place all ingredients in a bowl and combine them well.

*you can use any flour of your choice
*for buckwheat flour I used raw buckwheat and grind it using mixed.

2. Place a parchment paper on your chosen baking tray and spread some oil on it to prevent the mixture from sticking.

3. Place it into the oven and bake for 30-35 min. at 180 degrees C.


Sunday, 25 June 2017

10-Minute Vegan Chickpea Curry


  • 1 coconut milk 400ml can (If you don't have it you can use any plant-based milk of your choice and look at the last point with *)
  • 1 passata/chopped tomato can
  • 1 chickpea can
  • 1 medium onion or 2 small ones
  • 1-2 tsp. of sweetener (I used date syrup)
  • Herbs and spices: fresh or powdered garlic and ginger, curry, cumin, coriander, paprika, turmeric, salt and pepper, chili (optional)

1. Add some coconut oil into the pan and add chopped onions, garlic and ginger (if you're using fresh). Stir for 1 minute.

2. Add the rest of the ingredients except for herbs and spices and stir. 

3. Then add herbs and spices. And that's it!

* You can decorate it with fresh cilantro or parsley.

* Serve it with basmati rice. 

If you want the sauce to be creamier, put 1 tbsp. of flour of your choice into a small jar with 1/3 cup of plant-based milk or cold water and quickly shake. Pour the mixture into the curry sauce and bring it to the boil while still stirring.


Wednesday, 14 June 2017

2-Ingredient Gluten Free Bread - soft on the inside and crusty on the outside

  • 2 cups of raw buckwheat (unroasted)
  • 1 1/3 cup of oats (I used jumbo oats)
  • Optional: salt, garlic powder, basil, rosemary etc. and pumpkin, sunflower seeds, nuts.

1. Place buckwheat and oats into a bowl and cover it with water. (Do not pour too much, just to cover buckwheat and oats.)

2. Cover it with a kitchen towel and leave it for 24 hours.

*Pour some extra water if it is soaked up so they are still covered with water.

3. Next day pour the mixture into a blender with your chosen seasonings and blend until smooth consistency.

*if the water is visible try to pour it out before blending it so the consistency is not be too watery.  

4. Pour the mixture into your bread tin (you do not have to grease it with oil) and leave it for another 24 hours. 

*By doing this, you will get sourdough without the need of yeast. It will make bread healthier and better for your digestive system.

5. Next day place bread tins into the over for 50 min. at 210C (420F).

*Wait until it cools down before slicing it. 


Thursday, 13 April 2017

Vegan & Gluten-Free Banana Bread


  • 4-5 ripe bananas
  • 4 cups flour (I used a mix of buckwheat, oat, pumpkin seed flours and ground almonds)
  • 3 tbsp. of chia seeds/ground flaxseed
  • 1/2 cup of sweetener or less (it depends on how sweet the bananas are) - I used 1/3 cup of date syrup
  • 1-2 tbsp. of cinnamon or other spices (optional)

1. Place all the dry ingredients into a mixing bowl and stir well.

2. Mash bananas and add them into the mixture together with the sweetener if you have liquid sweetener.

*If you added solid sweetener you can add some more water or plant-based milk.

3. Mix everything together and place it into a bread tin. (Grease the bread tin with coconut oil if you don't have a silicon bread mould)

4. Bake for 40-45 min. at 150C.


Tuesday, 11 April 2017

Homemade Brazil Nut Milk


  • 1 cup of brazil nuts
  • 3-4 cups of water


  • dates
  • cinnamon
  • cocoa powder

1. Soak brazil nuts for 6 hours or overnight to eliminate toxic substances and make it easier to digest. It will also make milk cleamier.

2. Later, drain nuts and place them into the blender. Pour in water and other optional ingredients.

*You can adjust the water to your preferences, whether you want it creamy or not.

3. Strain the mixture using milk or cheese cloth by squeezing it straight into a bowl.

*Keep in the fridge for 3-4 days.


Monday, 10 April 2017

Gluten-Free & Vegan Beetroot Chocolate Cake


For the cake

  • 1 big beetroot
  • 3 cups of flour (I used 2 cups of homemade rice flour and 1 cup of Jerusalem artichoke flour - but you can use any flour you like)
  • 1 1/2 cup of homemade apple sauce
  • 1/2 to 1 cup of sweetener (I used date syrup)
  • 6 tbsp. of raw cocoa
  • A pinch of Himalayan salt

For the filling

  • 1 cup of plant-based milk 
  • A few tbsp. of flour of your choice (I used buckwheat flour)
  • Sweetener of your choice
  • Optional for flavour: vanilla powder or any other essential oil of your choice e.g. orange flavour, lemon/lime juice, cooca powder etc.

1. Cook the beetroot until soft. (I used pressure cooker as it saves a lot of time). Then let it cool down and peel off the skin. 

2. Put it into the blender and blend until purée consistency.

3. Preheat over to 190C.

4. Place all the ingredients for the cake together with the beetroot into the bowl and mix until everything is well combined and smooth.

5. Grease a baking tin with coconut oil (if have sililcon cake mold you don't have to do it) and pour in the mixture. Bake for 20-25 min.

*I used 2 silicon cake molds to make 2 layers. If you want to use 1, later you will have to cut the cake in half.

6. For the filling, pour plant-based milk into the sauce pan and bring it to the boil. 

7. While it is still boiling, take a whisk and slowly add flour constantly mixing it with a spoon. This will create smooth consistency. 

* Add as much flour as you want the filling consistency to be. 

9. Take it off the hob and add sweetener and other optional ingredients. 

10. Pour 1/2 of the filling onto one half of the cake. 

*If you baked the cake in 2 cake tins you can cut off the top layer from both cakes so they can easily stick together when pouring the filling.

*Put one half of cake with the filling into the fridge so it can harden and then you can place the other half of the cake on top, or you can do it straight away but the filling may be too soft. 

11. When two halves are sticked together add the remaining filling on top. 

*I added cocoa powder to the other half of the filling to make it chocolate.

12. Decorate the cake. 

*I used the cut off cake's top and formed little balls and added some cocoa nibs and cocoa powder on top.


Friday, 10 March 2017

Raw & Vegan Mocha Cake



  • 1 cup jumbo oats or quick oats
  • 5-6 dates (soak them in warm water if they are hard)
  • 3 tsp. cocoa powder
  • Optional: 1-2 tsp. cocoa nibs 

Vanilla Layer
  • 3/4 cup of cashews (soaked for 3-4 hours or overnight)
  • 1/4 cup of plant-based milk
  • 1/2 of vanilla pod or vanilla extract to taste
  • 1 tbsp. of melted coconut oil
  • Sweetener of your choice to taste (maple syrup, honey, date syrup)
  • Squeeze of lime/lemon juice
  • A pinch of Himalayan salt

Mocha Layer
  • 3/4 cup of cashews (soaked for 3-4 hours or overnight)
  • 1/4 cup of plant-based milk
  • A few tsp. of unsweetened coffee to taste
  • 1-2 tbsp. of cocoa powder
  • 4-5 tbsp. of sweetener of your choice or more to taste
  • 1 tbsp. of melted coconut oil
  • A pinch of Himalayan salt

1. For the crust, place oats into a food processor and process it for few seconds and then add the rest of the ingredients. Take it out and press into a tray of your choice.

2. For the vanilla layer, place all the ingredients into a blender and blend until smooth. Add more sweetener if needed. Pour it over the crust and freeze for a few hours until it gets solid.

3. For the mocha layer, wait a few hours until the vanilla layer is ready and repeat the process again. Put it into a freezer until it gets solid as well.

4. Take it out of the freezer and leave it for few minutes until it defrosts. 


Saturday, 21 January 2017

Healthy and Easy To Make Italian Quinoa Bread


  • 2 cups of white quinoa
  • 10 dried tomatoes
  • Handful of olives
  • 1/4 cup of plant-based milk or water
  • 4 tbsp. of coconut oil/olive oil
  • Herbs and spices of your choice, I added: Italian herbs, garlic, nigella seeds, fresh or fried onion, dried fenugreek leaves, black pepper, Himalayan salt

1. Soak quinoa for around 6 hours or overnight.

2. Later pour out the remaining water and place soaked quinoa and the rest of the ingredients into a blender and blend until smooth.

3. Place parchment paper on a baking tray and pour out the mixture onto it - around 1 cm height.

4. Bake for around 20 min. at 200C/390F.

5. Take out from the oven and cut into shapes of your choice. Wait until it cools down completely.

This bread is great to have for breakfast or serve with homemade dips or houmous.


Saturday, 10 December 2016

Coconut-Almond Chocolate-Peanut Butter Millet Dessert

For crust:

  • 1 cup of ground nuts (I used peanuts)
  • 1 cup of soft dates (soak them in hot water if they are not very soft)
  • 1-2 tbsp. of peanut butter (preferably from roasted nuts for extra flavour)
  • A pinch of Himalayan/sea salt

For millet cream:

  • 1 cup of millet grain
  • 3-4 cups of coconut milk/water (I used 1 can of coconut milk and some water)
  • Sweetener to taste (I used raw honey)

Optional for the cream layer:

  • Shredded coconut
  • Cocoa powder
  • Peanut butter
  • Chopped almonds

1. Rinse and roast the millet for few minutes in the pan (it gets rid of the millet's bitterness).

2. Place the millet and coconut milk/water into the sauce pan and cook until soft.

3. In the meantime, add all the crust ingredients into the food processor and pulse until everything combines together. 

4. When the millet cools down separate it into two parts (one for coconut-almond layer and the other one for chocolate-peanut layer).

5. For the first part add millet, sweetener and shredded coconut into a blender and blend until smooth. Then add chopped almonds and stir everything together. For the second part add millet, sweetener, cocoa powder and peanut butter and blend until smooth.

6. Place everything into the bowls of your choice starting with the crust and then each layer. 

7. You can sprinkle it with coconut flakes, chopped dark chocolate or carmelised nuts (click here).


Saturday, 3 December 2016

Raw & Vegan Chocolate Cherry Dessert


  • 1 cup of raw oats/oat flour (I used whole jumbo oats)
  • 5 or more soft dates (soak them in warm water if they are tough)
  • 2-3 tsp. or more of carob/cocoa powder
  • Water/coconut water
  • Optional: cinnamon, vanilla powder/extract etc.

Middle Layer:
  • Fresh pitted sweet cherries  (or other fruit of your choice)

Top Layer (chocolate cashew sauce):
  • 1 cup of soaked cashews/3-4 heaped tbsp. of cashew butter
  • Cocoa powder 
  • Sweetener of your choice (dates, maple syrup, raw honey)
  • Water/coconut water

1. Place oats into a food processor and pulse.

2. Add dates and carob powder while pulsing, if that's possible.

3. Gradually add water until it will form a ball and all the ingredients will combine together. 

4. Place the mixture into a form lined with parchment paper or into small cups as I did it.

5. Place cut in half cherries on the crust.

6. Into a blender place soaked cashews/cashew butter, cocoa powder, sweetener and a little bit of water. You don't have to add water if you want to make an icing, but you will have to add more cashews instead. Add as much cocoa powder and sweetener as you want.

7. Pour the cashew chocolate sauce on top and place the form/cups into a fridge until the sauce harden, or you can eat straight away. 


Saturday, 19 November 2016

Gluten Free Pizza (Quinoa Crust)


  • 1 cup of quinoa 
  • 1 tsp. of apple cider vinegar 
  • 2 tsp. of Italian herbs + other seasoning (optional)
  • Salt to taste 
  • Coconut oil for the baking tray 

Toppings: (I used)

  • Passata with Italian herbs
  • Mushrooms
  • Red bell peppers
  • Red onion 
  • Fresh rosemary and thyme

1. Soak quinoa for few hours or overnight. 

2. Preheat the oven to 200C

3. Pour apple cider vinegar, Italian herbs, salt and drained quinoa into the blender/food processor and blend until smooth. 

4. Take a baking tray, pan with coconut oil and pour enough mixture to form a crust. 

5. Place into the over and bake for 15-20 min. 

6. Later, take it out from the over, put your toppings on and place the baking tray into the oven for few minutes again or eat them raw of you want. 


Friday, 30 September 2016

Peanut Butter Chocolate Energy Balls

  • Peanut Butter (I used roasted unsalted peanut butter)
  • Cocoa Powder
  • Liquid Sweetener (I used date syrup)
  • A pinch of Himalayan salt

Mix everything together and form small balls. 

*Add as much liquid sweetener and cocoa powder as you like.

*You can cover it with chopped nuts or desiccated coconut.