A recipe for vegan and gluten-free waffles was still missing on my blog. And every now and then you guys have asked for one. And I have been playing around with some recipe ideas for vegan and gluten-free waffles. Of course it wasn’t that easy. But this recipe convinced me! When the waffles are freshly baked, they have a gorgeous crispy texture with a soft center. If you let them cool down, they will become quite soft and spongy after a while. I love both versions! 

This recipe is pretty easy, and it doesn’t require many ingredients. And if you know your waffle-maker, it works well too Please see my notes regarding that below the recipe instructions. As always this recipe is vegan, gluten-free and without refined sugar. And also without oil 

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Hazelnut Waffles (Vegan, Gluten-free, Without Refined Sugar, Oil-free)

When this vegan and gluten-free waffles are freshly baked, they have a gorgeous crispy texture with a soft center. If you let them cool down, they will become quite soft and spongy after a while. I love both versions!

Course Baked Sweet, Waffles

Cuisine American

Diet Gluten Free, Vegan

Keyword Hazelnut, oil-free, Waffles, Without Refined Sugar

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 3 waffles

Equipment

• waffle-maker

Ingredients

• 60 g hazelnuts, ground
• 140 g buckwheat flour
• 2 tbsp sweetener of your choice
• 1 tbsp psyllium fiber, ground
• 1/2 tsp baking powder
• 250 ml water or mylk

For the chocolate sauce:

• 1 tbsp FAIR-TRADE cocoa
• 1 tsp sweetener of your choice
• 2-3 tbsp water

Instructions

• Preheat the waffle maker. Start by mixing the dry ingredients in a bowl.
• Add the water or plant mylk and stir to combine to create a creamy dough.
• Bake the waffles to your desired colour.
• For the chocolate sauce, mix all ingredients in a small bowl or cup.Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Usually I like to throw some mashed banana into my pancakes. These pancakes however are without bananas. This was a request by one of my lovely readers. Since I know what it’s like when you have to avoid certain foods, I was more than happy to try a banana-free version.

For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

And while I have used raspberries, you can also use strawberries, blueberries or blackberries. As always, this recipe is vegan, gluten-free and once again oil-free

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Apricot Raspberry Pancakes (Vegan, Gluten-free, Fruit-Sweetened, Oil-free)

As always, this pancakes recipe is vegan, gluten-free and once again oil-free For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

Course Pancakes

Cuisine German

Diet Gluten Free, Vegan

Keyword Apricot, fruit-sweetened, oil-free, Pancakes, Raspberry

Servings 6 pancakes

Equipment

• powerful blender

Ingredients

• 150 g dried apricots
• 400 ml water or more if needed
• 1/2 teaspoon vanilla
• 120 g white rice flour
• 50 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon baking powder
• 1 cup raspberries

Instructions

• Blend apricots, vanilla and water in a powerful blender until smooth and creamy.
• Mix the remaining ingredients (but the raspberries) in a bowl. Preheat a good non-stick frying pan.
• Then pour the apricot mixture into the bowl with the dry ingredients and stir to combine. The dough should be fairly creamy. Gently fold in the raspberries.
• Place even scoops into the frying pan and cook on medium/low heat for approx. 10 to 15 minutes. Then flip and cook until the other side turns golden brown.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Quite some time ago I saw this recipe for a yeast-free bread from German blogger Freiknuspern. I didn’t have most of the required ingredients, so I never made it. But I remembered how she used lots of psyllium fiber husk and baking powder.

Now, ever since I’ve baked the very good prototype of this a few weeks back, I’ve been trying variations. I am very happy with it now. And I still can’t quite believe how this is possibly vegan, gluten-free, oil-free AND yeast-free.

The texture is amazing! Soft, fluffy and moist. Just perfect! And you can bake them as pictured, dusted with some flour to create a rustic look. Or skip the flour to have a little more smooth surface, ideal for burger buns.

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Bread Rolls Without Yeast (Vegan, Gluten-free, Oil-free)

Super easy bread rolls, that are not only vegan and gluten-free, but also without yeast.

Course Baking Savoury

Cuisine German

Diet Gluten Free, Vegan

Keyword bread rolls, gluten-free, oil-free, vegan, without yeast

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 5 piece

Ingredients

• 70 g cooked pumpkin or kumara sweet potato, preferably orange
• 350 ml water
• 4 tbsp psyllium fiber husk
• 100 g rice flour
• 100 g buckwheat flour
• 30 g corn maize flour
• 1 tsp baking powder
• 1/2 tsp salt or to taste

Instructions

• Preheat oven to 220°C top-/bottom heat.*
• Shortly blend pumpkin with water. Then add psyllium fiber husk and blend again until smooth. Set aside.
• Mix the remaining ingredients in a bowl. Stir in the pumpkin mixture and knead until it forms a dough.
• Form the buns with cold, wet hands and place on baking tray. If you like, sprinkle with rice flour and lightly cut in length.
• Bake for 25 to 30 minutes or until they brown up lightly.

Notes

*I use a fairly old electric stove. Once I place the tray in the oven, the temperature drops down to 170°C and then slowly goes up to 200°C. I recommend an oven thermometer.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

If you have a good non-stick frying pan, you won’t need any oil to fry them. Simply cook them a little longer on a fairly low temperature 

As always, these mini almond pancakes are vegan and gluten-free and also free from refined sugar.

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Mini Almond Pancakes (Vegan, Gluten-free, No Refined Sugar)

These vegan and gluten-free pancakes are super easy to make, by using a high-speed blender. Combined with the chocolate sauce, they make a delicious little treat or meal, depending on your mood.

Course Pancakes

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, dairy-free, egg-free, No Refined Sugar, soy-free

Servings 10 mini pancakes

Equipment

• highspeed blender
• non-stick frying pan

Ingredients

For the pancakes:

• 70 g almonds soak in water for at least 8 hours, then rinse and drain
• 50 g dates pitted
• 250 ml water
• 70 g rice flour
• 1 tablespoon psyllium husk fibre
• 1/2 teaspoon baking powder

For the chocolate sauce:

• 2 teaspoon almond butter or other nut or seed butter
• 1 teaspoon liquid sweetener of your choice
• 1 tablespoon FAIR-TRADE cocoa or cacao powder
• 1-2 tablespoon water start with less until it has the right consistency
• some chopped nuts for garnish optional

Instructions

• Place soaked almonds, dates and water in highspeed-blender and blend until smooth.
• Add remaining ingredients and blend again until smooth.
• Lightly grease frying pan and preheat on medium heat. Scoop one heaped tablespoon of dough per pancake into the pan and gently spread the dough out a bit.
• Cook on medium heat for approx. 2 minutes (air bubbles should come up in the dough), then turn the heat down a little more and cook until golden brown, before flipping the pancakes.
• For the sauce, mix all ingredients, but use a little less water at first. Just add enough to make the sauce not too runny and not too thick.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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Blueberries & walnuts – because banana loaf can be extra special

And it happened again: a whole bunch of ripe bananas! Finally, I had a good excuse to bake. I was torn between making a banana loaf or banana muffins, but this time I wanted to add something a little special.

Blueberries and walnuts it is! They create an amazing flavor combination and make this banana loaf wonderfully juicy and satisfying

I activated the walnuts by soaking them in water for about 12 hours. This makes them easier to digest and helps prevent the dough from drying out.

As always, this banana blueberry walnut loaf recipe is vegan, gluten-free, and made without refined sugar – and it’s also oil-free.

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Blueberry Walnut Banana Loaf (Vegan & Gluten-Free)

When you’ve got a bunch of ripe bananas waiting on the counter, this is the best kind of “problem” to have. This banana loaf is vegan and gluten-free, naturally sweetened (no refined sugar) and even oil-free - yet still wonderfully moist. Blueberries add juicy little bursts and the walnuts bring a lovely crunch, making this loaf perfect for breakfast, a snack, or an easy bake to share.

Course Breakfast, Desserts

Cuisine American

Diet Gluten Free, Vegan

Keyword baked sweet, Banana Loaf, Blueberry, fruit-sweetened, No Refined Sugar, oil-free, soy-free, Walnut

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Total Time 9 hours hours

Servings 1 23 cm loaf tin

Author The Vegan Monster

Equipment

• 23 cm loaf tin (Kastenform)
• Mixing bowl (large)
• small bowl (for mashing bananas)
• potato masher or fork
• measuring cups/spoons (or scale)
• chopping board + knife (for walnuts)
• spatula / spoon
• baking paper

Ingredients

• 110 g walnuts, soak them for approx. 8 hours
• 140 g sorghum flour (alternatively teff flour)
• 140 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 5-6 ripe bananas
• 110 ml water
• 1-2 handful blueberries

Instructions

• Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
• Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
• Mash the bananas in a separate bowl, stir in the water and transfer the mixture to the bowl with the dry ingredients. Add approx. two thirds of the chopped walnuts and stir to combine.
• Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
• Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
• Bake covered (using either a piece of aluminum foil that you can reuse several times, a sheet of baking paper or an oven-proof lid) for approx. 45 minutes. Test with wooden skewer. If it comes out dry, the loaf is done.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

So I’ve made some blueberry banana pancakes and they were soooo delicious, I just had to share the recipe with you

The slow cooked blueberries turn into something very close to jam. So imagine biting into a blueberry jam filled pancake. Yum!

But don’t worry if you don’t have any blueberries. This recipe also works without them. You can either omit them completely or replace them with banana chunks

As always, this recipe is vegan, gluten-free and free from refined sugar. It also is completely oil-free. If you use the right kind of frying pan, you can make those pancakes completely without any oil or grease. Not a single drop of oil is needed to cook those pancakes

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Banana Blueberry Pancakes (Vegan, Gluten-free, No Refined Sugar, Oil-free)

As always, this recipe is vegan, gluten-free and free from refined sugar. It also is completely oil-free. If you use the right kind of frying pan, you can make those pancakes completely without any oil or grease. Not a single drop of oil is needed to cook those pancakes

Course Pancakes

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Blueberry, No Refined Sugar, oil-free, Pancakes, without egg

Servings 8 small pancakes

Equipment

• non-stick pan

Ingredients

• 70 g rice flour
• 35 g buckwheat flour
• 1 teaspoon psyllium fibre husk
• 1/2 teaspoon baking powder
• 200 g bananas without peel
• 125 ml water
• 80 g (approx) blueberries

Instructions

• Sift all dry ingredients into a bowl and mix well.
• In a separate bowl, mash the bananas.
• Pour the mashed bananas with the water into the bowl with the dry ingredients and mix well. Then gently stir in the blueberries.
• Heat the frying pan on medium heat.
• Scoop portions of the dough into the frying pan and cook for approx. 10 minutes on each side, or until golden brown.

Notes

Enjoy! ?

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Why I Make My Crunchy Muesli at Home

So I decided to make my own vegan and gluten-free muesli, using not nuts but seeds and shredded coconut. Sweetened with dried fruit it turned out perfectly! It has just the right amount of crispy crunch on the outside and a nice chewy texture inside the clusters.

You can also try your own variations by using nuts, or some activated buckwheat, chia seeds or other dried fruits like prunes, apricots; cocoa powder instead of cinnamon etc.

If you have a dehydrator, you can also make a fully raw version, by dehydrating it instead of baking.

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Home-Made Muesli (Vegan, Gluten-free, Nut-free, No Refined Sugar)

When it comes to muesli, I want it crunchy and chewy at the same time - and it’s surprisingly hard to find a store-bought version that’s both vegan and gluten-free (and actually delivers). So I started making my own: no nuts, just seeds, coconut, and dried fruit for sweetness. The result is perfectly crunchy on the outside with that satisfying chew inside the clusters—plus it’s easy to customize with things like activated buckwheat, chia seeds, or cocoa instead of cinnamon.

Course Breakfast

Cuisine Swiss

Diet Gluten Free, Vegan

Keyword crunchy clusters, fruit-sweetened, Müsli, No Refined Sugar, nut-free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Soaking / activating 12 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 1 tray

Author The Vegan Monster

Equipment

• Blender or food processor
• Medium mixing bowl
• Baking tray
• Baking paper / parchment

Ingredients

• 70 g sunflower seeds ¹
• 80 g pumpkin seeds ¹
• 70 g dates, pitted and diced
• 70 g raisins
• 40 g flax seeds
• 25 g shredded coconut
• 2 teaspoon cinnamon
• ¹ activate them by soaking them in filtered water for at least 12 hours, then rinse and drain

Instructions

• Place sunflower seeds and pumpkin seeds in blender or food processor and blitz to smaller crumbles. Transfer to medium sized bowl.
• Blitz dates and raisins to crumbles and transfer to the bowl.
• Add flax seeds, shredded coconut and cinnamon powder to the bowl and stir until well mixed. Let sit for a while.
• Preheat oven to the lowest temperature (about 50°C). Line baking tray with baking paper.
• Using your hand, sprinkle the muesli over the tray, squeezing it into small clusters as you go.
• Bake for approx. one hour, or until golden brown with relatively solid clusters formed. Let cool down properly and store in an airtight container in a cool and dry place.

Notes

Enjoy in smoothie bowls, with plant-milk and fresh fruit or as a little snack in between

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

But you can make your own! Costs much less and you can choose the ingredients, so that is isn’t only vegan and gluten-free but also low-fat and without refined sugar. And it makes a nice edible gift (hint, hint, Christmas is close…)

Please view this recipe only as the base for crispy chocolate buckwheat muesli. You can add so many more ingredients (eg seeds, chopped nuts, dried fruit, dried coconut etc.)

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Crispy Chocolate Buckwheat Cereal (Vegan, Gluten-free, Oil-free)

One thing that I hardly ever eat, now that I am avoiding gluten, is muesli. Especially the crunchy kinda version, basically because I can’t find anything decent in the shops. But you can make your own! Costs much less and you can choose the ingredients, so that is isn’t only vegan and gluten-free but also low-fat and without refined sugar.

Course Cereal

Cuisine German

Diet Gluten Free, Vegan

Keyword Buckwheat, Cereal, chocolate, Crispy, dairy-free, Granola, nut-free, without dates

Servings 5 cups

Ingredients

• 210 g buckwheat groats (soak them in water for at least 8 hours, rinse and drain them)
• 1/2 cup coconut nectar syrup or other thick liquid sweetener
• 30 g FAIR-TRADE cacao or cocoa powder
• 2 tablespoons chia seed
• 2 pinches salt

Instructions

• Mix all ingredients in a medium sized bowl and let soak for at least half an hour or longer. This way the chia seeds will bind it better.
• Preheat oven to approx. 50°C (you can also use a dehydrator). Line baking tray with baking paper.
• Scoop mixture onto baking tray. Allow little clusters to form. Place in oven for approx. 45 minutes (or until the clusters are quite firm and easy to flip).
• When clusters are almost completely dry and easy to scoop around, flip them over and leave in the oven for another 15 minutes. Let cool down properly on baking tray.
• Transfer to an air-tight container and store in a cool and dry place.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And yes, it was a surprisingly good result! No cooking required, easy to make, but you still have a yummy and filling snack or breakfast.

I have used some blended berries and whole berries, desiccated coconut and lemon zest as topping. I think it would work with all sorts of fruits and or nuts and seeds. If you like it a little sweeter, you can add maple syrup or other sweeteners of your choice. You can also add some chia seeds or ground flax-seed. There are basically no limits for variations!

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Overnight Buckwheat Cereal (Vegan, Gluten-free)

No cooking required, easy to make, but you still have a yummy and filling snack or breakfast. I have used some blended berries and whole berries, desiccated coconut and lemon zest as topping. I think it would work with all sorts of fruits and or nuts and seeds. If you like it a little sweeter, you can add maple syrup or other sweeteners of your choice.

Course Breakfast, Cereal

Diet Gluten Free, Low Lactose, Vegan

Keyword Buckwheat, Cereal, Overnight

Servings 1 Portion

Ingredients

• 1/2 cup buckwheat flakes or roughly ground, raw buckwheat groats
• 3/4 cup dairy-free ‘milk’ of your choice
• Topping of your choice I used a handful of berries, desiccated coconut and a pinch of lemon zest

Instructions

• Mix buckwheat and ‘milk’ in a small bowl, cover it and place in fridge overnight or for about 8 hours.
• Prepare topping and add to the bowl just before serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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The recipe is fairly easy and works without gums or starches. Getting the right baking time is key. I urge you to do a needle test and take it out of the oven when the needle comes out just a little sticky. This way the cake will be slightly moist and sticky and won’t dry out too quick.

For 1 banana loaf you’ll need:

3/4 cup (80g) sorghum flour
1/2 cup (60g) brown rice flour
1/2 cup (65g) buckwheat flour
1 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt

3 ripe FAIR-TRADE bananas
2 tablespoon olive oil
2/3 cup water

1.5 FAIR-TRADE bananas for the topping

Preparation:

1. Preheat the oven to 190°C. Mix the dry ingredients in a medium sized bowl. Set aside.

2. Mash the 3 ripe bananas in small bowl until smooth. Cut the 1.5 bananas for the topping in half. Set aside.

3. Pour the mashed bananas into the bowl with the dry ingredients. Add olive oil and water and mix well, but not too long.

4. Pour the dough into the loaf tin and spread evenly. Place the banana halves on top, with the cut side facing up. Press them slightly into the dough.

5. Place in oven and cover with a loosely placed sheet of aluminum foil or an empty, uncoated tray in the rack above. Bake at 190° for 30 minutes. For the last 5 minutes, remove the aluminum foil and switch the oven to grill. But make sure you keep an eye on things so as not to burn the top

6. Let cool down a little before taking out of the tin. Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.