Hello lovelies, I am excited to finally share a recipe with you again after a long break which I had to take out of personal and health-related reasons.

Thankfully, in the past few months, I have finally revived my joy and creativity for creating simple and delicious vegan and gluten-free recipes. My sincere apologies to everyone that was waiting for a reply to a message or comment. I’m working on it.

This new recipe came to be due to a slight change in my diet. I am trying to incorporate more protein. In order to keep my Hashimotos autoimmune disease in check (which I have been successful with for over 4 years now), I continue to avoid gluten and eat grains only in small amounts. This reduces the selection of plant-based protein (those who have to avoid gluten know how often it is used in plant-based products).

So now I’m playing around with new recipe ideas that contain additional pea protein, among other things. Pea protein is so versatile – in both sweet and savory dishes. And I really enjoy the richness that it adds to meals that otherwise might be lacking in protein.

Here is the first of my new tested and already widely praised recipes: Vanilla Protein Pudding. It is a kind of combination between Italian Panna Cotta and a classic cheesecake.

In my opinion, the most delicious way to enjoy these protein puddings is with a berry sauce. For that, I simply heat up a cup of berries in a small pot until they become a sort of compote. Delicious!

Recipes you might also like:

• Coffee Panna Cotta – (Vegan, Gluten-free, Nut-free)
• Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Panna Cotta (Vegan, Gluten-free, Fruit-sweetened)
• White Chocolate Mousse (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Jelly (Vegan, Gluten-free, Fruit-sweetened)

From now on, I will regularly share recipes again. And there are more ideas and plans for this blog! Sign up for my newsletter if you don’t want to miss anything.

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Vanilla Protein Pudding (Vegan, Gluten-free, Keto-friendly)

Super easy to make and very versatile with numerous possible flavour combinations! These little protein-packed vanilla puddings are best enjoyed with a serve of home-made berry sauce to get your taste buds dancing with joy. Enjoy!

Course Desserts

Diet Gluten Free, Vegan

Keyword Keto, Protein, Vanilla

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Setting and cooling time 2 hours hours

Servings 6

Equipment

• 1 high-speed blender

Ingredients

• 50 ml water
• 1 ¼ teaspoons agar agar powder
• 1 can 400 ml full-fat coconut milk
• 50 ml water
• 40 g macadamia nuts (or cashews)
• 40 g pea protein powder
• 2 tablespoons sweetener of your choice
• 1 teaspoon vanilla
• 1-2 pinches of turmeric (for colour, optional)

For serving:

• 1 cup of berries (heated)

Instructions

• Mix 1 ½ teaspoons of agar-agar powder with 50 ml of water in a cup and set it aside to "bloom."
• Now blend the remaining ingredients in a high-powered blender until smooth.
• Pour the mixture into a small pot and slowly bring it to a boil, whisking occasionally. Once the mixture gets colder, stir it more often.
• Once it starts boiling, stir in the agar-agar mixture and let it simmer for a few minutes while continuously stirring.
• Distribute the pudding mixture into dessert dishes; I use a 6-cup silicone muffin mold.
• Let it cool slightly and then chill it in the refrigerator until serving. I recommend berry compote or chocolate sauce for the perfect flavor combination. Enjoy!

Notes

Important: For measuring the agar-agar powder, I use special standardized measuring spoons. 1 teaspoon equals 15 ml and ½ teaspoon equals 7.5 ml. It's important to use the right amount of agar agar powder, so the puddings don't become too soft or too firm.

On my blog there already is a recipe for bear cupcakes, which have a lovely, creamy chocolate frosting. You can find the recipe here.

Now I wanted some vegan, gluten-free cupcakes that are also fruit-sweetened and don’t need oil either. And even better, if they could be nut-free to make them extra allergy-friendly.

Turned out this was a bit challenging. After countless trial and error I am now very happy with the result. These cupcakes have a lovely, soft texture. And combined with the pink chai cream it’s a dream

Note: with this recipe, exact measurements of ingredients is key. I recommend a good quality kitchen scales and measuring spoons. I’m leaving a note in the recipe itself too.

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Pink Chai Cupcakes (Vegan, Gluten-free, Fruit-sweetened, Oil-free)

Super cute Pink Chai & Chocolate Cupcakes. The recipe is vegan, gluten-free, fruit-sweetened and oil-free.

For a 6 piece cupcake form with 6cm diameter.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword chocolate, cupcakes, fruit-sweetened, gluten-free, oil-free, Pink Chai, vegan

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Einweichzeit 4 hours hours

Servings 6 Cupcakes

Ingredients

• 130 g buckwheat flour (see note)
• 30 g FAIR-TRADE cocoa powder
• 1 tsp psyllium fiber, ground
• 1 1/2 tsp baking powder
• 140 g dates, pitted and diced
• 360 ml water
• 1 tbsp tahini (or other nut/seed butter)

For the frosting:

• 70 g sunflower seeds (soaked in water for 4 hours)
• 50 g dates, pitted and diced
• 35 g cacao butter, melted
• 2-3 tsp red fruit powder (eg pink pittaya, raspberry or beetroot powder)
• 1 tsp chai spice (or cinnamon)

Instructions

• Preheat oven to 190°C (top/bottom heat). Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and tahini in a powerful blender until smooth.
• Pour the date mixture into the bowl with the dry ingredients and stir to combine (don’t over stir).
• Scoop the dough evenly into the muffin form and bake for approx 20 to 25 minutes or until an inserted wooden skewer comes out clean. Take the cupcakes out of the form and let them cool down on a cake rack.
• For the chai frosting, blend all ingredients in a powerful blender until smooth (a high-speed blender with tamper is recommended).
• Transfer the blended mixture into a small bowl and let cool down in the fridge until it has firmed up (approx. 1 to 2 hours).
• Scoop the frosting into an icing bag and decorate the cupcakes. Garnish to your liking. Best stored chilled. Enjoy

Notes

Note: Precise measurements are important for this recipe. I recommend good quality kitchen scales and measuring spoons. 1 teaspoon equals 5 ml and 1/2 teaspoon equals 2,5 ml.

Buckwheat flour is not everyone’s taste. To be on the safe side you can also make a mix of 1:1 buckwheat flour and rice flour.

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.

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.

The dough is very similar to a classic shortbread dough and is easy to form and roll out. Before baking it should be left to rest chilled for approx. 30 minutes.

For sweetening I use dried dates. They create a lovely sweetness and also add to the silky texture of the dough (better don’t taste it though, I warned you! ). I have tried a variety of cookies with the dough.

Here are a few cookie variation ideas:

• To make jam filled thumbprint cookies, form the dough into small balls and press dent into it, using your thumb or the end of a wooden spoon. Fill the dent with some jam before baking.

• For marble cookies add some cocoa powder to half of the dough. Should it get too dry, add little bit of water. Knead the light coloured and dark colour dough together before forming the cookies.

• Add some cinnamon to create cinnamon star cookies (a favourite with my German family)

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Super Easy Cookie Dough (Vegan, Gluten-free, Fruit-sweetened, Oil-free)

Perfect for holiday baking, a super easy and quick cookie dough. The recipe is vegan, gluten-free, sweetened with fruits and oil-free. The dough is wonderfully versatile and can be used for a variety of diffferent cookies.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Cookies, fruit-sweetened, gluten-free, holiday baking, oil-free, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rest time 30 minutes minutes

Servings 1 Tray

Ingredients

• 200 g rice flour (or other flour)
• 70 g almond flour (alternatively ground cashews or sunflower seeds)
• 2 tbsp psyllium fiber
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 100 g dates, pitted and chopped
• 170 ml warm water

Instructions

• Start by soaking the dates with the warm water in a bowl. Then blend it smooth, using a stick blender.
• Mix the dry ingredients in a separate bowl. Pour the date mixture into this bowl and stir to combine. A thick dough should form, which is easily pliable.
• Cover the bowl with the dough and place in fridge for approx. 30 minutes.
• Preheat the oven to 170° C (top/bottom heat). Roll out the dough between two sheets of baking paper. Cut out the cookies and place them on the baking tray. Repeat the step until the dough is used up.
• Bake the cookies for approx. 12 to 15 minutes or until golden brown. Decorate to your liking. Enjoy

They are the perfect ingredients for these Banana Donuts with raspberry glazing. The flavour combination – wow, I was impressed. What a an amazing combo. I think the recipe also works very well with blackberries

The raspberry glazing is refreshingly light und works without nuts. I’m using sunflower seeds as an alternative. Please be aware, they need some soaking prior to cooking.

To make the glazing set I use agar agar powder. It’s important to only use pure agar agar powder. I’m also using baking measuring spoons. One teaspoon equals 5 ml.

These Raspberry Banana Donuts are:

• vegan
• gluten-free
• fruit-sweetened
• soy-free
• nut-free
• oil-free

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Raspberry Banana Donuts (Vegan, Gluten-free, Fruit-sweetened)

Fluffy Banana Donuts with Raspberry Glaze. The recipe is vegan, gluten-free, fruit-sweetened and oil-free.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Banana, Donuts, gluten-free, nut-free, oil-free, Raspberry, soy-free, vegan

Prep Time 4 hours hours

Cook Time 1 hour hour

Setting time 1 hour hour 30 minutes minutes

Servings 6 Donuts

Ingredients

For the donuts:

• 140 g rice flour
• 60 g buckwheat flour
• 2 tbsp psyllium fiber
• 1 tsp baking powder
• 250 g very ripe banana (approx. 2 bananas)
• 1 tbsp almond butter
• 230 ml water

For the glaze:

• 30 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 100 g raspberries
• 70 g dates, pitted and diced
• 150 ml plant mylk
• 1 tsp agar agar powder

Instructions

• Preheat oven to 190° C (top/bottom heat). Mix the dry ingredients for the donuts in a bowl.
• In a separate bowl, mash the bananas with water and almond butter until they are creamy. Pour the mixture into the bowl with the dry ingredients and stir to combine.
• Evenly spread the dough in the donut mold. Bake for approx. 15 minutes or until an inserted wooden skewer comes out clean. Let them cool down properly.
• For the glaze, blend all ingreidnets in a blender until smooth. Pour the mixture into a small pot and bring to the boil gently.
• Let it simmer on medium-low temperature for a few minutes. Spread the glaze on the donuts and garnish to your liking. Enjoy!

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml.

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.

The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he

The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.

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Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)

Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.

Course Desserts

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting time 1 hour hour 30 minutes minutes

Servings 12 Portions

Ingredients

For the crust:

• 150 g buckwheat flour
• 30 g FAIR-TRADE cocoa powder
• 1 tbsp psyllium fiber
• 1/2 tsp baking powder
• 100 g dates, pitted and diced
• 60 ml water
• 200 g pumpkin, cooked (I use butternut)

For the filling:

• 350 g pumpkin, cooked (I use butternut)
• 150 g FAIR-TRADE chocolate
• 30 g FAIR-TRADE cocoa powder

Instructions

• Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
• Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
• Bake for approx.. 15 to 20 minutes and let cool down properly.
• For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
• Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy!

For sweetening I use my own homemade stewed apple. I simply peel, remove the core and chop them into smaller chunks. Then I place them in a pot with a lid and bring them gently to the boil. Once it is cooking, I let it simmer until the apple chunks are soft. Of course you can use store-bought apple sauce from a jar.

Before baking, the apples for the topping are lightly sliced, which results in a beautiful effect that make me all dreamy A good apple cake should have a good portion of cinnamon, I believe. Freshly ground nutmeg works well too, should you have to avoid cinnamon.

After baking, I dusted the apple cake with some ground desiccated coconut, which I blended in my mini-blender.

Note: When baking, it is important to cover the cake. For this I use a small un-coated baking tray which I place right on top of the cake form.

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Apple Cake (Vegan, Gluten-free, Oil-free, Fruit-sweetened)

Perfect for apple season! This apple cake only uses a few ingredients and easy to make. The cake is not only vegan and gluten-free, but alsomoil-free and fruit-sweetened. For a 21 cm cake spring form.

Course Baked Sweet

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, fruit-sweetened, gluten-free, oil-free, vegan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 10 Portions

Ingredients

• 150 g buckwheat flour
• 30 g tapioca flour (or corn starch)
• 50 g walnuts, finely chopped (you can omit it too)
• 2 tbsp sweetener of your choice (or to taste)
• 1 tbsp psyllium fiber husk
• 1 1/2 tsp baking powder
• 1 tsp cinnamon powder
• approx. 4-5 small apples
• 330 g stewed apple
• 80 ml water

Instructions

• Preheat the oven to 190 °C (top-/bottom heat). Prepare the cake tin by either greasing it or lining with baking paper (when using baking paper, I like to cut a thin stripe which I use along the rim).
• Mix the dry ingredients in a bowl. Peel, half, remove core of the apples. Thinly slice them as pictured.
• Pour stewed apple and water into the bowl with the dry ingredients and stir to combine.
• Spread the dough evenly in the cake tin. Then place the apple halves on the dough, flat side down. Gently press them into the dough.
• Bake the cake covered (I use a small un-coated baking tray which I place right on top of the cake tin) for approx. 20 to 25 minutes until the apples are a bit softer and cooking in their juice. Then bake it without covering for another 10 to 15 minutes or until the apple juice has evaporated and the top of the cake looks dry.

And yes, even though no ice cream maker is required, the ice cream has a lovely, smooth and silky texture. I was so happy when I took the first scoop and it scooped up so perfectly.

The ingredients are just a few. And if you would like to replace coffee, you can some cocoa instead and replace the water with some vegan mylk.

This recipe for cappuccino ice cream is always vegan and gluten-free. It is also nut-free and sweetened with fruits.

Note: To achieve a lovely, creamy texture, it is important to let the ice cream thaw just a bit if it was in the freezer for longer. I get the best texture when I place the whole container in the fridge for a few hours. That requires some planning and patience though.

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Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)

Only a few ingredients needed. This cappuccino ice cream is super creamy and works without an ice cream machine. The recipe is vegan, gluten-free, nut-free and fruit-sweetened. Makes approx. 400 ml.

Diet Gluten Free, Vegan

Keyword Cappuccino, coffee, fruit-sweetened, Ice Cream, nut-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Ingredients

• 80 g sunflower seeds (or cashews), soak in water for 4 hours, then rinse and drain
• 120 g dates, pitted and chopped
• 150 ml freshly brewed FAIR-TRADE Kaffee, cooled down
• 250 ml coconut cream (from the can), OR plant-based cream

For the chocolate sauce:

• 1 tbsp FAIR-TRADE cocoa powder
• 1 tbsp date paste
• 1-2 tbsp water

Instructions

• Blend all ingredients for the ice cream smooth, using a high-speed blender.
• Prepare the chocolate sauce by blending all ingredients in a small bowl. Add just enough water to achieve a creamy sauce.
• Pour one third of the ice cream mixture into a freezer safe container. Then drizzle with some of the chocolate sauce. Repeat this step twice. Garnish if you like (I use cacao nibs).
• Freeze until it is fairly firm. Should you leave it in the freezer for longer, let thaw a little before serving (also see my note above).

It has literally been years that I have worked on this project on. It was either too try or too fudgy, not sweet enough or it had a funny colour.

Now I finally I got there and I’m very happy with this recipe. This vegan and gluten-free Marble Cake has a lovely fluffy texture and is just sweet enough.

The recipe has partially been sweetened with dates and doesn’t need any oil. The coconut cream adds an almost buttery flavour.

What I found quite fascinating when working on this recipes is how much difference it can make if I use 20g more or 10ml less of a certain ingredient and have quite a big impact on the final result. As soon as possible I will try another version that replaces polenta with semolina like rice.

Tipps for this vegan and gluten-free Marble Cake:

Baking tin – depending on the used baking tin the results can vary widely. A dark bundt cake mould with a good non-stick layer is my first choice. I also tried a baking paper lined loaf tin and the baking time changed considerably.

Needle test – to make sure that the cake has been baked properly, it is best to test it towards the end of recommended baking time with a needle or wooden skewer to see if the dough is still raw.

Measurements – Using the exact amounts listed in the ingredients is very important. I recommend to use a good kitchen scales (water can be weighed too).

Alternatives – at this point I can’t say much about possible alternatives for the listed ingredients. Because the results can vary so much, I recommend not to sub anything. I will keep working on version with alternatives (for example maple syrup instead of rice syrup or semolina rice instead of polenta).

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Marble Cake (Vegan, Gluten-free)

This vanilla and chocolate marble cake has a lovely fluffy texture. The recipe is vegan, gluten-free and oil-free.

Course Cake

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword cake, chocolate, gluten-free, Vanilla, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Portions

Ingredients

For the vanilla dough:

• 150 g white rice flour
• 110 g polenta, fine
• 50 g tapioca starch
• 2 tsp baking powder
• 400 ml coconut cream (1 can)
• 80 ml water
• 70 g dates, pitted and diced
• 1 tsp vanilla

For the chocolate dough:

• 50 g white rice flour
• 30 g coconut sugar (or sweetener of your choice)
• 25 g FAIR-TRADE cocoa powder
• 1/2 tsp baking powder
• 250 g of the finished vanilla dough
• 100 ml water

For the chocolate glazing:

• 100 g FAIR-TRADE chocolate
• 40 ml plant mylk

Instructions

• Preheat oven to 190°C (top-/bottom heat). Mix all the dry ingredients for the vanilla dough in a bowl.
• In another bowl mix all the dry ingredients for the chocolate dough. Prepare the baking tin.
• Blend coconut cream, water, dates and vanilla in a powerful blender until smooth. Stir this mixture into the bowl with the ingredients for the vanilla dough, using a whisk – it may seem quite liquidly at first but that's OK.
• Pour 250g of this mixture into the bowl with the dry ingredients of the chocolate dough and stir it with an additional 100ml of water. Make sure not too over mix it.
• Spread the dough in several big scoops of both vanilla and chocolate flavour into the baking tin until the dough is used up. Bake for approx. 30 minutes or until an inserted skewer comes out clean.
• Let the cake cool down before you add the glaze. For the glaze, melt the chocolate using the double boiler method. Then add the plant milk and stir to combine. Then glaze the cake.

The filling is cooked, with a plant-based alternative for gelatine, the so-called agar agar powder. The amount used is crucial, too little lets the filling not set properly. Using too much makes it kinda rubbery in texture. I use approx. 1 teaspoon per cup of liquid and it works quite well.

This lemon tart does not need flour or grains. The crust is made from almonds and dates, which are blended to crumbs in a high-speed blender.

Blind Baking

The crust is baked first before being filled. It works best to pre-bake it, using the blind baking method. For this you need to weigh down the dough. This basically replaces the filling so the base doesn’t blow up when the air beneath expands in the heat. It’s fairly easy. After spreading the dough in the baking tin, you cover the dough with some baking power. Then add the weight.

You can use the following:

• Special blind baking marbles
• Dried legumes (for example peas, beans etc)
• Coffee beans
• Rice or other grains
• Sterilised gravel rocks (I did this successfully already)

This recipe for lemon tart is vegan, gluten-free and fruit-sweetened. It also doesn’t need any soy or grains.

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Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)

Zesty, fresh and light! This is the motto for this vegan and gluten-free lemon tart. With plenty of fun garnishing options.

Course Desserts

Diet Gluten Free, Vegan

Keyword gluten-free, Grain-free, Lemon, soy-free, Tart

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Servings 14 Portions

Equipment

• 35 x 10 cm tart form

Ingredients

• 170 g almonds
• 120 g dates, pitted and chopped

For the filling:

• 100 g dates, pitted and chopped
• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 300 ml plant-based mylk, preferably unsweetened
• 75 ml fresh lemon juice
• 1 to 2 tbsp lemon zest (depending on how zesty you like it)
• 1 1/4 tsp agar agar powder (not flakes!) Also see notes below
• 1 to 2 pinches ground turmeric

Instructions

• Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
• Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
• Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
• Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
• Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml and 1/4 teaspoon equals 1.25ml.

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.