Saturday, 23 December 2017

Vegan Gluten Free Chocolate Banana Bread


  • 4 small bananas or 2 large bananas
  • 1/2 cup (100g) of plant-based yogurt (I used coconut yogurt)
  • Sweetener to taste (around 100g)
  • 50ml of coconut oil
  • 2 tbsp. of milled flax seeds (mix with 5 tbsp. of boiling water and wait for a minute - instead of 2 eggs)
  • 3 tbsp. of cocoa powder
  • 1 tsp. of baking soda
  • 100g of oats (or oat flour)
  • vanilla extract (optional)

1. In the food processor add all the wet ingredients and mix together.

2. Add the rest of the dry ingredients and mix again.

3. Pour the mixture into the baking tray (I use silicone one) 

4. Bake at 180C for around 40-45 min. 


Sunday, 10 December 2017

Gluten Free Vegan Bean Brownie

Ingredients: (1 cup = 200ml)


  • 2 cups of oats 
  • 1 cup of cocoa powder
  • 1/2 cup of dry sweetener (coconut sugar, xylitol etc.)
  • 1/2 to 1 cup of nuts or dried fruit of your choice (optional)
  • 3 tbsp. of potato starch
  • 1 tsp. of baking soda


  • 1 cup of dried uncooked beans of your choice (or 3 cups of cooked/canned beans)
  • 1/2 cup of plant based milk
  • 1/2 cup of coconut oil
  • 1/2 of liquid sweetener e.g. maple syrup
  • 2 courgettes 
  • 1 apple 

Chocolate Cake Frosting:

  • 4 tbsp of almond butter or any other nut butter (you can use coconut oil instead)
  • Sweetener to taste (I used date syrup)
  • 1-2 tbsp. of cocoa powder or to taste 

1. Soak beans in water overnight and the next day pour out the water, pour in fresh one and cook until soft.

2. Blend oats in the blender to make oat flour and mix all the dry ingredients together.

3. In the blender, put all wet ingredients and blend until smooth. Pour the mixture into dry ingredients and mix everything well.

4. Pour the mixture into silicone baking moulds or baking tray laid with baking parchment. 

*I used 2 silicone moulds to make brownie flatter.

5. Bake at 200C for around 45 min. 

6. For the frosting, mix all ingredients well and when the cake cools down spread it evenly over it.


Friday, 1 December 2017

Kale Rice Salad


  • 1 cup of rice (uncooked)
  • 200g of kale
  • A handful of cherry tomatoes
  • 1 bell pepper
  • half to 1 avocado


  • 3 tbsp. of apple vinegar (you can use balsamic vinegar)
  • 1 tbsp. of mustard 
  • 1 tbsp. of honey/maple syrup
  • A pinch of salt

1. Cook 1 cup of rice in salted water. 

2. Add the ingredients to the bowl.

*To make the kale softer massage it for a few minutes alone.

*Make sure the rice cooled down before adding, or if you prefer warm salad you can add the rice when it's warm.

3. Combine all the dressing ingredients, pour it into the salad and mix everything together.


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.