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gluten-free

Raw Berry Cake

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Raw Berry Cake

Spring is around the corner and with it warmer days! After this long and brutal winter here in NYC I though of sharing something more springy like this raw berry cake. 

This cake is a real crowdpleaser because it looks beautiful and tastes even better! Anyone who eats it will love you for making it :)

Making it is really easy too, you basically blend the ingredients and layer them onto a round silicone cake pan, or a springform pan with removable bottom. It's very satisfying to see it come together. 

You can serve it as a cake, or alternatively you could cut it either into bars or smaller cubes to enjoy as bite-sized treats. Amazing either way!

RAW BERRY CAKE

makes 10 slices


INGREDIENTS

Base:
1 c walnuts
1 c shredded coconut
8 medjool dates, pitted
Pinch of sea salt

Filling:
4 c cashews, soaked and drained
Juice of 2 lemons
Pinch of sea salt
1/2 c honey
1/2 c coconut oil
1 1/4  c water
1/2 c fresh raspberries
1/2 c fresh blueberries
1 c frozen raspberries

You will also need:
food processor
blender
9.5" /24 cm round cake pan


Best kept in the fridge for up to 3 days. 

INSTRUCTIONS

1. Grease a round silicone cake pan with coconut oil, making sure you do the bottom and the sides.

2. Throw the walnuts and coconut into the food processor and blitz until ground, about 1 minute. Then add the dates 1 by 1 and blitz until it becomes doughy, another minute. 

3. Transfer the base mix to the greased pan and using your hands flatten the dough evenly along the bottom creating a uniform and compact layer. Place in the freezer while you prepare the filling.

4. Throw the cashews, lemons juice, salt, water, honey and coconut oil into the blender and blend until creamy and no lumps remain.

5. Transfer 4 cups of this cashew batter into a big bowl. Add the fresh blueberries and fresh raspberries and stir them softly into the batter so they don't brake. This is your second layer. Remove the base from the freezer and pour this mix into the cake mould, forming a new layer. Return it to the freezer for at least 2 hours so its sets firmly. ** The more the layer freezes, the clearer the division between the layers. 

6. Meanwhile blend the remaining cashew batter with the frozen raspberries. This will be the pink layer. Once the middle layer is fully set, add this last layer to the cake and using a spatula spread it all along the top. Sprinkle shredded coconut along the top. Freeze again for another hour.

7. Once it is nicely set and firm, carefully pushing from the bottom release the cake out of the silicone and place it on a plate, ready to be cut and served.


 

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Valentine sweets for your faves

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Valentine sweets for your faves

Maybe because I was never a relationship kinda girl, but I never really agreed on how Valentine's day generally applies to lovers - It leaves so many people that are not in a relationship feeling left out! Valentine's day is also another consumeristic attempt to make us to buy more stuff. Instead I prefer to see Valentines day as a day dedicated to ALL the people in our lives that we love who make our lives special, that be a romantic partner, family members or beloved friends, this way no one feels left out in the act of receiving love. And I whole-heartedly believe that a great way to express love is through homemade food. For this reason I am sharing three very simple sweet recipes that you can prepare and gift to your loved ones as an act of appreciation and gratitude.  

COCONUT POPS


INGREDIENTS

2 c shredded coconut
3 capsules acai (optional)

You will also need:

lollipop sticks
lollipop mould


Dairy-free, gluten-free, vegan.

INSTRUCTIONS

1. Throw the shredded coconut into a food processor and turn the machine on. Let it go until the coconut liquifies (turns to butter).

2. Add the açai powder and continue to blend so it incorporates into the butter. This step is completely optional. The açai adds antioxidants and color to the pops, but they are just as good without it. 

3. Pour the butter into popsicle moulds and add a posicle stick. Make sure that the stick gets covered in the butter so its stable once it solidifies.

4. Place in the freezer for 15 min until they solidify. Then pop them straight out, ready to eat.

* Can be stored in the fridge for weeks.


ROSE & PISTACHIO CHOCOLATE


INGREDIENTS

1/2 c cacao butter
3 tbs raw cacao powder
2 tbs coconut palm sugar
2 tbs maple syrup
Pinch of himalayan salt
2 tbs dried rose petals 
2 tbs shelled pistachios

instructions

1. Start by liquifying the cacao butter gently in a saucepan over low heat. Do not let it boil!

2. Once melted, add the coconut palm sugar, maple syrup, salt and whisk thoroughly until the sugar dissolves.

3. Then add the cacao powder and continue to whisk until everything is well incorporated.

4. Remove from the heat and pour the mixture into a mould (I used a silicone bread mould, but a small baking dish lined with parchment paper will work well too).

5. Sprinkle the pistachios and rose petals over the chocolate.

6. Place in the freezer until it solidifies. Then remove from the mould and brake into pieces.

* Best kept in the fridge.


pistachio goji berry bars


ingredients

1/2 c raw almonds
1/2 shelled pistachios
8 medjool dates, pitted
2 tbs coconut oil
1/4 c goji berries
Pinch of himalayan salt

instructions

1. Place almonds in the food processor and pulse until ground.

2. With the machine on add the dates 1 by 1. Then add the coconut oil.

3. Next add the pistachios and blend again until it combines into the mix. Finally add the goji berries and salt, blend again so the gojis start to brake down and combine into the mix.

4. Line an 8x8 inch square tin (or any baking dish of a similar size) with parchment paper and trasfer the mix into it. Flatten it out with your fingers and the back of a big spoon so it creates a uniform flat layer. Freeze for 15 min. Then cut into 8 bars.

* Can be stored for weeks in the fridge.


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Quinoa & Chia Pancakes

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Quinoa & Chia Pancakes

QuinoaPancakesbyTanya1

MAKES APPROX 10 PANCAKES


INGREDIENTS

1 tbs chia
4 tbs water
3/4 c quinoa flour
2 tsp maca
1 1/2 tsp baking powder
1/8 tsp himalayan salt
2 c almond milk
4 tbs maple syrup + more to serve
Coconut oil for cooking

3/4 c raspberries
1/4 c blueberries

2 tbs shredded coconut
1/4 tsp coconut oil


Vegan, gluten-free, and grain-free.

INSTRUCTIONS

1. Start by mixing the chia seeds with 4 tbs of water in a small bowl, and let it sit while you prepare the rest.

2. Place the shredded coconut in a pan at medium-low heat with 1/4 tsp coconut oil, mix well and let it cook until it starts to brown, about 5-7 min. Turn off the heat and set aside.

3. Next, throw the blueberries and raspberries in a food processor and pulse until pureed, about 15 seconds. Set aside.

4. Now, mix the dry ingredients together in a bowl: the flour, maca, baking powder and salt. Then mix the wet ingredients in another bowl, the chia, almond milk and maple syrup, whisk to combine. Now add the dry mix to the wet mix and whisk to combine it all together into a batter.

5. Bring a non-stick pan to medium-low heat with a teaspoon of coconut oil. When the pan is hot add 1/4 cup of the batter onto the pan. When it starts to bubble on the sides and the top, carefully lift and flip the pancake. Should cook about 2-3 min per side. Repeat until the whole batter is used up adding more coconut oil as needed.

6. Now stack your pancakes onto two plates. Add 1/2 of the berry puree onto each stack. Pour maple syrup over them and top with the toasted shredded coconut.

QuinoaPancakesbyTanya2

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Beet Bread with Tahini and Avocado

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Beet Bread with Tahini and Avocado

If you have baked my antioxidant beet bread here is an idea to enjoy it. It can be eaten for breakfast with some coconut butter or almond butter, its also delicious dipped in almond milk. It makes a super healthy and satisfying lunch or afternoon snack too. Top it with your favourite veggies, add some guacamole, a little fermented veggies on the side, et voila you got yourself a complete meal!


INgredients

Antioxidant beet bread slices

Tahini 

1/2 avocado

Leaves of fresh parsley

INSTRUCTIONS

1. Spread a layer of tahini over the slices of bread.

2. Scoop out the flesh of the avocado and mash it using a fork. 

3. Divide the avocado onto your slices.

4. Top with parsley leaves. 


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Antioxidant Sweet Beet Bread

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Antioxidant Sweet Beet Bread

This lovely deep magenta-coloured bread is very unusual and will definitely spark conversation! The main ingredient is beetroot, which gives it its color, taste and sweetness. It is not overly sweet and can be enjoyed with sweet and savoury foods alike. It has a very moist and soft texture, similar to that of corn bread. For an extra boost of nutrition I added açai powder, a berry native to the Amazon rainforest in Brazil. To preserve all its goodness, açai is usually freeze-dried and comes in powdered form, sometimes in capsules. This deep purple berry is incredibly antioxidant, 3 times more than goji berries and 10 times more than blueberries. The essential fatty acids and antioxidant powers of this superfood make it a beauty food contributing to a beautiful complexion. For all these reasons this bread has been upgraded to superbread! I bought my açai from OrganicBurst

This alternative to regular bread is not only much healthier because it includes a veggie and a superfood, but its also gluten-free since I used buckwheat flour instead of other glutinous flours. It is delicious with coconut butter, also great with almond butter, as a side to dip into a warm soup such as pumpkin or cauliflower soup, or even eaten on its own. It's just another fun way to get in more veggies and superfoods into your diet.

ANTIOXIDANT sweet BEET BREAD


INGREDIENTS

12 capsules of açai, (open them) or 3 tsp açai powder

3 beetroots

1/2 cup honey

1/4 tsp himalayan salt

1 pasture-raised egg

 

3/4 cup coconut milk

1 cup buckwheat flour

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing 


INSTRUCTIONS

1. Pre-heat the oven at 450F/230C. Wash, peel and cut the beets into smaller chunks. Place them on a baking dish lined with parchment paper. Roast for 20 min. Remove from the oven and lower the oven temperature to 350F/175C.

2. In a large bowl mix the flour, baking soda and baking powder. Set aside. 

3. Add roasted beetroots, honey, açai and coconut milk to the blender and blitz until liquified.

4. Add the egg and blend again.

5. Add the beet mixture into the bowl containing the dry mix, and stir thoroughly to combine everything into a uniform dough.

6. Place the dough in a bread mould greased with coconut oil (I use a silicone bread mould). Bake for 30 min, or until a toothpick comes out dry. Remove from the oven and let it cool completely. Then carefully flip mould upside down to release your bread. 


* Store in an air tight glass container for 5 days.


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Apple Peanut Butter warm Mousse

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Apple Peanut Butter warm Mousse

APPLE PEANUT BUTTER warm MOUSSE RECIPE

SERVES 1


ingredients

1 apple, peeled and sliced

Seeds of 1/2 vanilla bean

1/8 tsp cinnamon

1 c water

2 tbs maca powder

1 tbs raw cacao powder

2 tbs peanut butter

instructions

1. Bring 1 c of water to a boil in a deep pan.

2. Add the apples, cinnamon and vanilla, cook for 5 minutes, until apples soften.

3. Throw the apples in a blender with 1/4 of a cup of the water they cooked in.

4. Add the remaining ingredients to the blender and blend until smooth.

5. Serve warm. 


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Christmas Cookies

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Christmas Cookies

These Christmas cookies are not only healthy and good for you but soooo tasty. You will not miss conventional cookies, I promise! Baking these cookies was really fun and my whole family ended up involved in the process. Food is love and has the power to bring people together. Cooking collectively is much more fun and gets everyone involved, engaged and connected. What better time to do this than the holidays, the time for celebration, connection and love with your closest ones.

I have included three recipes that I know you will love. First is the holiday classic Gingerbread Man with my own healthy twist, and healthy coconut icing. Second is my personal favourite, the Pistachio Lemon Cookie. Third, Matcha Chocolate cookies, made with a base of dates, nuts and cacao with a dusting of Matcha green tea that is applied at the end. If you don't like Matcha, just omit it and enjoy them as a simple chocolate cookie. These guilt-free cookies are great at any time, as a snack, with a cup of tea, after dinner, and can even serve as a lovely gift.

If you decide to make all three at once, I suggest you start preparing the dough for the first recipe, and let it refrigerate. Meanwhile prepare the dough of the second one, and refrigerate while you prepare the dough for the third one, which will also refrigerate. At this point turn on your oven, and take out the first dough. Roll it out, cut the shapes, place on the tray, and into the oven fro 10 minutes. Meanwhile, repeat the same process with the second dough, as you watch the cookies that are cooking. Then do the same with the third dough as you watch the second batch in the oven. Once you pull this batch out of the oven, place the last tray to bake while you make the icing for the Gingerbread cookies. 

I hope you enjoy the cookies and have great fun making them. Merry Christmas! xxx

gingerbread cookies


ingredients

Cookies

1 1/4 c raw almonds

1 c buckwheat flour

2 tbs ground ginger

1 1/2 tsp cinnamon

1/4 tsp baking soda

1/2 c natural maple syrup

6 tbs coconut oil, melted

1/3 c water

Icing

1/4 c coconut oil

1/4 shredded coconut

2 tbs agave syrup

instructions

Pre-heat oven at 355F/180C.

Throw almonds in a food processor and pulse until ground. In a big bowl, place the ground almonds together with buckwheat flour, ginger, cinnamon, baking soda, and mix. Stir in the maple syrup, coconut oil and water. Mix thoroughly until everything is well combined. Make a ball with the dough and wrap it in plastic film, place in the fridge for 20 minutes. 

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use the man cookie cutter to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let it cool before decorating. 

In the meantime blend all the ingredients for the icing and once the cookies are cool, decorate using a spoon and your fingers. Then place in the fridge for 20 minutes until it sets. 

* Best stored in airtight containers in the fridge.


PISTACHIO LEMON COOKIES

Makes 20 cookies


INGREDIENTS

1 1/2 c shelled pistachios

2 c ground almonds

1/2 c natural maple syrup

2 tbs coconut oil

Zest of 1 lemon

Seeds of 1 vanilla bean

1/4 tsp baking soda

Pinch of himalayan salt

instructions

Pre-heat oven at 355F/180C.

Throw pistachios in a food processor and pulse for just a few seconds, enough for them to brake down, not too fine as you want them to stay crunchy. Place the pistachios and remaining ingredients in a big bowl and mix thoroughly, until well combined. Turn the dough into a ball and wrap in plastic film, refrigerate for 20 minutes. 

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat/coconut flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use your cookie cutter of choice to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let it cool before eating. Don't worry if they feel soft when you remove them from the oven, they will crips up as they cool.

* Best stored in airtight containers in the fridge.


matcha chocolate cookies

Makes 17 cookies


ingredients

1 1/2 c raw almonds

1 c walnuts

2 heaping tbs raw cacao powder

1/2 tsp baking soda

Pinch of himalayan salt

1/2 c maple syrup

2 tbs coconut oil

6 medjool dates, pitted

Matcha* green tea for dusting


* Matcha is a superfood. Its concentrated green tea in powdered form. It is extremely high in antioxidants, boost the immune system and provides really long lasting energy. Can be taken as a tea or added to cookies, smoothies, porridge, sweets or desserts. 

INSTRUCTIONS

Pre-heat oven at 355F/180C.

Throw almonds in a food processor and pulse until ground, then place in a big bowl. Then throw in the food processor the walnuts and pulse just a few seconds, enough to brake them down and keep them crunchy. Add it to the big bowl, with the cacao, baking soda and salt, and mix. Throw the dates, coconut oil and maple syrup in the food processor and pulse until liquified. Add it to the big bowl and mix thoroughly, until everything is well combined. Make a ball with the dough and wrap it in plastic film, place in the fridge for 20 minutes.

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat/coconut flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use your cookie cutter of choice to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let them cool. Don't worry if they feel soft when you remove them from the oven, they will crips up as they cool.

At this point you can use a sieve to dust the top of the cookies with Matcha. 

* Best stored in airtight containers in the fridge.


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Banana Cinnamon Granola

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Banana Cinnamon Granola

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This is the perfect fall recipe for granola. It takes about 10 minutes to prepare and 40 to bake. Naturally sweetened with banana and dates and a hint of warming cinnamon, it doesn't need added sweeteners (unless you want it sweeter). In this recipe I used only nuts and superfoods and left out the inflammatory grains typically found granola, so its great for those in a grain-free and sugar-free lifestyles.

I like to eat it with almond milk as a healthy and tasty breakfast; with a cup of plain greek yogurt topped with berries; as a topping to a chia pudding; or simply on its own as a very satisfying snack. The yield of this recipe is not so big, since my equipment and kitchen are small I can't make big amounts, but you can increase the amounts to make bigger batches that can last for months stored in air tight containers. Its a simple, healthy and filling recipe, and I know you will love it!

BANANA CINNAMON GRANOLA RECIPE


PREP TIME: 10 MIN

COOK TIME: 40 MIN

TOTAL TIME: 50 MIN


ingredients

1/2 c almonds, roughly chopped

1/2 c pecans, roughly chopped

1/2 tsp cinnamon

2 tbs chia seeds

1/3 c unsweetened shredded coconut

1 banana

5 medjool dates, pitted

seeds of 1 vanilla bean

3 tbs coconut oil

1 tbs almond milk

pinch of sea salt

INSTRUCTIONS

1. Pre-heat oven at 350F/175C.

2. In big bowl mix all your dry ingredients: almonds, pecans, cinnamon, chia seeds and shredded coconut.

3. Throw all the remaining ingredients in a blender and blend until creamy.

4. Add the wet paste to the dry ingredients in the same bowl and mix thoroughly until everything is well coated. 

5. Line a baking dish with parchment paper and grease it with a touch of coconut oil. Spread the mixture evenly on the dish.

6. Bake at 350F/175C for 20 minutes. Remove from the oven, give it a stir to avoid big clumps, and return to the oven. Bake for another 20 minutes, until golden brown. When its done it may still be wet and sticky but thats normal. As you let it cool it will become crunchy. 

* Store it in an airtight container for months!


❤  Eat with almond milk (or any other nut milk).

❤  Eat with plain greek yogurt, topped with berries.

❤  Add it as a topping to a chia pudding.

❤  Enjoy it simply as a healthy snack. Pack it in little single serving bags and its the perfect on the go snack.


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