Saturday, 27 February 2016

Homemade Coconut Milk


Ingredients:

  • 1 cup of coconut
  • 2-3 cups of water (depending on how creamy you want it to be)
  • Sweetener of your choice (optional)


1. BLENDER
Pour all the ingredients together and blend (make sure you don't blend it too long as you will create a coconut butter instead of a milk). Using a cloth napkin or a towel pour the liquid in there and squeeze it so you will get the milk out if it. You can put the coconut flesh back into the blender, add some water and repeat it if you want. 

2. SLOW JUICER
Cut the coconut into small pieces and pour them into a slow juicer at the same time when you add water, so they can mix together. When the coconut milk is done add some sweetener if you want.

3. BLENDER + SLOW JUICER
Pour all the ingredients together and blend it for few seconds so the coconut pieces get smaller and mix with water a little. Pour the mixture into a slow juicer. 

*Don't throw out the coconut pulp. Place it onto a paper and dehydrate in a dehydrator or oven on the low temperature to make coconut flour. If you do it the third way don't blend it too long as the coconut pieces will not be fully blended and once you dehydrate it you will get a shredded coconut.

You can store it up to 3-4 days in a fridge. Shake before each use as the coconut milk can get separated.

You can add it to your chocolate banana smoothie, chia pudding or waffles



Enjoy!

Thursday, 25 February 2016

Dairy-Free Banana Mini Pancakes


Ingredients: (12 servings)
  • 2 eggs
  • 2 bananas
  • 5-6 tbsp. flour e.g. almond, oat, coconut or other (optional)
  • Cocoa/carob (optional)
  • Spices (cinammon, ginger - optional)
*If the mixture is too liquid you can add more banana or some flour (coconut, almond etc.)

1. Add all the ingredients into a bowl.

2. Mix everything together using a blender until smooth. 

3. Pour 1-2 tbsp. of the mixture into a pan and form mini pancakes.

4. Cook until golden brown and easy to flip over.



Enjoy!

Thursday, 18 February 2016

Raw & Vegan Dark Chocolate



Ingredients:
  • 1/2 cup cocoa powder 
  • 1/2 cup coconut oil/cocoa butter
  • Sweetener to taste (maple syrup, date syrup, honey etc.)

Optional:
  • Cinammon, ginger or other spices 
  • Himalayan/sea salt
  • Carob
  • Nuts
  • Seeds
  • Dried fruits

1. Pour melted coconut oil, cocoa powder and sweetener to taste. 

2. Using a blender or a spoon mix everything together. 

Optional: Add some spices, fruit or nuts into a mixture. 

3. Pour the mixture into a silicone chocolate moulds if you have one or a lined baking tray. 

Optional: Add some fruit or nuts at the top. 

4. Place into a freezer for few hours or until solid. 

* Coconut oil will make the chocolate solid and so smooth!


Enjoy!

Monday, 15 February 2016

Raw & Vegan Dried Fruit Mini Muffins


Ingredients:
  • Dried fruit (I used dates, prunes and raisins)
  • Nut butter

Optional:
  • Cinnamon 
  • Cocoa powder
  • Carob

1. Place all the ingredient, except nut butter, into a blender annd blend until it will become a sticky paste. 

2. Take it out of the blender and pour some water on your fingers to help you form the muffins.

3. When you form the muffin base create a small hole and pour some nut butter inside. 

4. Add some himalayan/sea salt on top (if it is unsalted) or pour some nut butter into a bowl and mix with salt.

5. Place them into a freezer for 10 - 20 min. so the nut butter become solid. 

*If you use peanut butter you can skip this step because it's already solid.  

6. Take them out from the freezer and place the top dried fruit layer onto the muffins covering the nut butter. 

7. Place them into the freezer for few hours or until they get harder. 



Enjoy!

Sunday, 14 February 2016

Raw & Vegan Peppermint Patties


Ingredients: (20 small patties)

Filling:

  • 1/2 cup cashews (soaked for 1+ hour)
  • 3 tbsp. melted coconut oil
  • Sweetener to taste (agave syrup, maple syrup, honey etc.)
  • 5 drops of peppermint extract


*It's better to use light sweetener as it will not change the filling's colour to darker.

Coating:
  • 1/2 cup melted coconut oil
  • 1/2 cup cocoa powder
  • 1 tsp. carob or more to taste (optional)
  • Sweetener to taste (date syrup, maple syrup, honey)

1. For the filling, pour all the ingredients into a bowl and using a hand blender blend until smooth.

2. Take a teaspoon of the mixture and place it into each silicone cupcake mould, cupcake liner or on a parchment paper and form small rounded shapes.

3. Place them into a freezer for few hours until solid and firm.

4. For the coating, pour all the ingredients together and mix them with a spoon.

5. When the filling is ready take it out of the freezer and place it on a parchment paper.

6. Pour some melted chocolate on top and wait for it to cool down.

7. Turn them over and do the other side.

8. You can put them into the freezer or a fridge for few minutes or eat them straight away if the coating is solid.




Enjoy!

Monday, 8 February 2016

Gluten Free Buckwheat Waffles


Ingredients:
  • 2 tbsp. buckwheat flour
  • 1 flat tbsp. potato starch (it makes the waffles crispy outside and soft inside)
  • 1/2 tsp. baking powder
  • 1 egg
  • 1/2 cup milk (I used coconut milk)
  • Sweetener to taste (I added 1 tsp. of date syrup)
  • Pinch of salt

Optional:
  • Cocoa
  • Carob
  • Cinnamon
  • Ginger

1. Pour all the ingredients into a bowl and blend together. 

2. Pour it into a waffle maker and cook until golden brown. 

3. Top it with some dried or fresh fruit, honey or marple syrup or homemade raw and vegan dark or milk chocolate cream.
Enjoy!

Sunday, 7 February 2016

Raw & Vegan Kale Chips


Ingredients:
  • 300g kale 
  • 1 cup soaked cashews (1+ hour)
  • 2 tomatoes
  • 3-4 garlic cloves
  • 1 tsp. Italian herbs/herbes de provences (or more to taste)
  • 1 1/4 tsp. himalayan salt (or more to taste)

1. Blend everything except kale together.

2. Pour the mixture onto a kale and rub it all over to make sure it is fully coated.

3. Place it into a dehydrator or an oven on the lowest temperature.

4. Dehydrate it until crispy.




 Enjoy!

Saturday, 6 February 2016

Rye/Wholemeal Angel Wings


Ingredients:
  • 1 cup rye flour
  • 1 cup wholemeal flour
  • 2 egg yolks
  • 1 tsp. baking powder
  • 3/4 cup of natural yoghurt (or a dairy-free yoghurt)
  • 1-2 tbsp. sweetener (or more to taste) e.g. honey, date syrup, maple syrup, xylitol 

1. Combine all the ingredients on a pastry board and knead it until smooth for around 5 minutes.

2. Shape a ball, cover it with a plastic wrap and leave it in a fridge for 1 hour.

3. Divide the ball into two parts.

4. Place one of the ball onto a floured pastry board and roll it out (1-2 mm thick)

5. Use a knife or a pizza cutter to cut rectangles.

6. Cut a line in the middle of each rectangle.


7. Grab the rectangle, take one end and thread it through the cutted line. Pull it out to the same side it was before.




8. Into a deep pan pour some coconut oil into (around 3 cm) or turn on the fryer to 180 degrees C (I used coconut oil because it is much healthier and the pastry doesn't soak the oil).

9. Place the angel wings into the deep pan or the fryer for 15-30 sec. on both sides until golden brown.



10. Remove them and place on a plate covered by a kitchen towel.


Serve with honey, jam or eat them on their own.

*Make sure it is 180 degrees C because this temperature stops the pastry or a dough from soaking the oil in.

*The thinner you roll the pastry the crispier the angel wings will be.


Enjoy!

Tuesday, 2 February 2016