These donuts are vegan, gluten-free, oil-free and fruit-sweetened. The magic ingredient is nut mylk pulp, that is leftover after making your own nut mylk. This allows for a magical fluffy texture ?

The donuts are very easy to make. For the glazing I use melted dark chocolate that I mixed with some plant mylk. It was so much fun to decorate them!

Makes 6 donuts:

• 50g nut-mylk pulp (that is leftover from making your own nut mylk)
• 130g dates, pitted and chopped
• 1 EL psyllium fiber husk
• 400ml water

• 50g rice flour (or oat flour)
• 50g buckwheat flour
• 2 tablespoon FAIR-TRADE cocoa powder
• 2 teaspoon gingerbread
• 2 teaspoon baking powder

Method:

1. Preheat the oven to 190°C (top-/bottom heat).

2. In a high-speed blender, blend nut-mylk pulp, dates, psyllium fiber and water until creamy. Let the mixture sit for approx. 15 minutes.

3. Mix the remaining ingredients in a bowl. Pour in the date mixture and stir to combine.

4. Spread the dough evenly in the doughnut form.

5. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.

6. Let the donuts cool down properly before glazing and decorating them.

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.

In the meantime, I got this super delicious and flavoursome recipe for vegan and gluten-free, Spiced Banana Loaf for you. It contains delicious nuts, yummy spices, it is covered in chocolate and chopped nuts. Well, it ticks all the boxes for me!

You might like it as much as I do and start quietly pleading those bananas to ripen up faster! Because ripe bananas is what it takes. If you like a plain or pure chocolate version you can also try this easy banana loaf recipe or this chocolate banana loaf.
I’m super happy with the texture. It is soft and moist but also easy to slice. And all that while avoiding gluten, eggs and oil! I love it!

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Spiced Banana Loaf (Vegan, Gluten-free, Oil-free, Fruit-Sweetened)

I got this super delicious and flavoursome recipe for vegan and gluten-free, Spiced Banana Loaf for you. It contains delicious nuts, yummy spices, it is covered in chocolate and chopped nuts.

Course Banana Loaf

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana Loaf, gingerbread, oil-free, Spiced

Servings 1 Loaf

Equipment

• 20cm loaf tin
• Blender

Ingredients

For the banana loaf:

• 100 g hazelnuts ground
• 100 g rice flour
• 100 g buckwheat flour
• 25 g FAIR-TRADE cocoa powder
• 1 tablespoon psyllium husk fiber
• 2-3 teaspoon chai spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 350 g banana approx. 3-4 bananas
• 150 ml water
• some extra sweetener if you like it more sweet

For the chocolate topping:

• 100 g FAIR-TRADE chocolate
• 35 ml plant milk

Instructions

• Preheat oven to 190°C (top-/bottom heat). Line the loaf tin with baking paper.
• Mix the dry ingredients in a bowl.
• In a blender, blend the bananas and water creamy.
• Pour the banana mixture into the bowl with the dry ingredients. Swiftly stir it to combine.
• Spread dough evenly in the loaf tin. Place in oven and bake for approx. 25 to 30 minutes or until an inserted wooden skewer comes out clean. Should it brown up too quickly, cover it to protect it from direct heat.
• Let cool down completely before adding the chocolate topping. For the chocolate drizzle melt the chocolate by placing it in a cup that sits in a bowl with hot water. Occasionally stir until it is almost completely melted. Now add the plant milk and stir to combine.
• Drizzle the chocolate mixture over the banana loaf and garnish to your liking (I use chopped hazelnuts, pistachios, cinnamon bark and a star anise).

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.

Makes one tray of ginger bread cookies:

For the cookies:
80g dates, pitted and finely diced
75ml hot water
100g rice flour
100g buckwheat flour
1 tablespoon FAIR-TRADE cocoa powder
1 tablespoon freshly ground flax-seed
2 – 3 teaspoon ginger bread spice
1/2 teaspoon baking powder
1 tablespoon tahini (or any other nut or seed butter, or 1/2 tablespoon coconut oil)
For the icing:
25g cacao butter
35g coconut flour
1/2 teaspoon ground coconut sugar

Instructions:

1. Place dates in a small bowl and cover with hot water. Cover the bowl and let soak for at least half an hour. Then blend until smooth, ideally using a a power bullet blender. (If you only have a large blender jug, I recommend making twice or more and store the extra date paste in the fridge or freezer for the next batch)
2. Preheat oven to 175°C (top/bottom heat). Mix all the dry ingredients in a bowl. Add date paste and tahini and mix well. Use your hands to knead the dough until it is thick and sticky. Should it be too crumbly, add a tiny bit of water (start with 1/2 tablespoon, it doesn’t take much).
3. Roll out the dough between two sheets of baking paper. Cut out the the ginger figures and place them on a lined baking tray. Repeat until the dough is used up.
4. Place in oven and bake for approx 15 minutes. Keep a close eye, they burn easily.
5.Let cool down on a cooling rack while preparing the icing.
6. For the icing, melt the cacao butter, suing the double boiler method. Then add coconut flour and ground coconut sugar. Mix to combine.
7. Place the icing into an icing bottle and let cool down a little before piping it onto the ginger bread figures.
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.

One of personal sweet favourites around Christmas time is gingerbread. It’s a classic thing in Germany and I just love the flavour, especially when combined with chocolate

So I decided to create a gingerbread inspired mug-cake, including spice and all things nice A perfect treat for those cold winter days. But, you know, it even tastes great in summer…

As always, this recipe for spiced mug-cake is vegan, gluten-free and also oil-free.

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Gingerbread Mug-Cake (Vegan, Gluten-free, Oil-free)

So I decided to create a gluten-free gingerbread inspired mug-cake, including spice and all things nice. A perfect treat for those cold winter days. But, you know, it even tastes great in summer…

Course Mug-Cake

Cuisine American

Diet Gluten Free, Vegan

Keyword gingerbread, Mug-Cake, No Refined Sugar, Spiced, without egg, without milk

Servings 4 portions

Equipment

• Blender

Ingredients

For the mug-cake:

• 110 g rice flour
• 95 g buckwheat flour
• 45 g coconut sugar (a little more if you like it sweet)
• 2 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon psyllium fibre husk
• 1-2 teaspoon spice I like a mix of ground nutmeg, cloves, cinnamon, allspice, ginger and cardamom
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 250 ml water

For the frosting:

• 35 g dates pitted and diced
• 125 ml water
• 35 g cashews soak them in water for at least 4 hours, then rinse and drain
• 1 tablespoon FAIR-TRADE cocoa powder

Instructions

• Preheat the oven to 210°C (top-/bottom heat). Sift all dry ingredients for the mug cake into a bowl.
• Add water to the bowl and mix well. Scoop dough evenly into oven-proof ramekins.
• Place ramekins on baking tray and bake covered for approx. 10 to 15 minutes, or until an inserted wooden skewer comes out clean.
• For the frosting, blend all ingredients until smooth. A powerful small blender is best for this.
• Drizzle the frosting onto the mug-cakes, garnish to your liking and serve while warm. Can also be enjoyed once cooled down.

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.

I have tried a dark ‘chocolate’ icing and a light coconut-cashew icing. For the chocolate icing I used coconut sugar for sweetening. The only disadvantage is the grainy texture. If I ever get my hands on coconut nectar, I will try it! Raw cane sugar could also be an option. Both icings are great, but it also works without it

In this recipe I’ve used hazelnuts. I find they make a very good base. You can also use different kind of nuts.

For approx. 12 gingerbread you’ll need:

2 cups hazelnuts (soaked in filtered water for at least 8 hours, then drained)
2 cups dates, pitted and diced
10 dried figs
2 tablespoon gingerbread spice (cinnamon, cloves, allspice, nutmeg, black pepper, cardamon)
1 pinch salt
1-2 tablespoon water (optional)

For the chocolate icing (for 12 lebkuchen):
55g cacao butter
1 cup (100g) FAIR-TRADE cacao powder
1 cup (140g) coconut sugar

For the coconut icing (for 12 lebkuchen):
40g coconut cream/butter (made from 100% coconut)
10g coconut oil
2 tablespoon cashew butter

Preparation:

Pulse the hazelnuts to fine grumbles and pour into a medium sized bowl.

Pulse the dates to fine crumbles and add to the bowl.

Chop the figs to small cubes and add to the bowl.

Sprinkle with gingerbread spice and mix well.

The dough should be moist enough so that you can form the lebkuchen with your (clean) hands. Add 1-2 tablespoon of water if needed.

Form the lebkuchen with your (clean) hands. Dehydrate them for a few hours. If you don’t want to store them for a long time you don’t have to dehydrate them for too long. This way they will be quite moist on the inside.

For the chocolate icing, melt the cacao butter in a small bowl that sits in a hot water bath.

Then add cacao and coconut sugar and stir well to combine.

Brush onto the lebkuchen once they have cooled down. Let the chocolate icing set before storing them away in the fridge in an air-tight container.

For the coconut-cashew icing, melt the coconut oil, coconut butter in a small bowl that sits in a hot water bath.

Then add cashew butter and stir well to combine. Wait until the mixture has cooled down enough so that it isn’t too runny. But not too solid either. I know, a little tricky, but you can do it

Brush onto the lebkuchen once they have cooled down. Let the coconut cashew icing set before storing them away in the fridge in an air-tight container.

Enjoy and Happy Holidays!

But I still keep thinking of the typical Christmas food that I used to have in Germany. Especially gingerbread. I just love the flavour!

And now I have just created this recipe for my own gluten-free, vegan ginger bread – and it just tastes soooo good! It contains only dates for sweetening, which makes it a healthy snack, too

The shape of traditional German gingerbread is normally quite flat. But I have a very small oven and so I just made them thicker instead.

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Vegan, Gluten-Free Gingerbread

This vegan and gluten-free ginger bread just tastes soooo good! It contains only dates for sweetening, which makes it a healthy snack, too.

Course Baked Sweet, ginger bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Almond, chocolate, Christmas, Dates, fruit-sweetened, Ginger bread, Hazelnut, soy-free, Walnut

Servings 10 ginger bread

Equipment

• Blender

Ingredients

For the ginger bread:

• 150 g nuts almonds, hazelnuts, walnuts are a great combination
• 90 g sweet sorghum flour
• 2 teaspoon fiber husk
• 1 pinch salt
• 0.5 teaspoon baking powder
• 2 teaspoon gingerbread spice
• 2 tablespoon FAIR TRADE cacao powder optional
• 90 g dates + 1/2 cup water
• 1/4 cup water
• 1/2 spray free lemon’s zest

For the chocolate glazing:

• 70 g dates
• 1/4 cup water
• 2 heaped tablespoon FAIR TRADE cacao powder
• 50 g coconut oil or cacao butter

Instructions

• Preheat the oven to 190°C. Blend the nuts until they are fine crumbles (but don’t grind it too fine – you want to have a few bigger bits of nuts) and transfer to a medium sized bowl.
• Add sorghum flour and the rest of the dry ingredients and mix well.
• Blend the dates with 1/2 cup water until they are a fine cream. Transfer to the bowl.
• Flush the blender with 1/4 cup water and also add to the bowl. Zest the lemon and add the lemon zest and mix the dough well.
• Line the baking tray with some baking paper. Use a spoon to scoop 10 portions onto the tray. Dip your hands in cold water to smooth and form the portions evenly.
• Place tray in the oven and bake for approx. 15-20 minutes (depending on oven type) or until the ginger breads are starting to brown. Let them cool down properly before adding the chocolate icing.
• For the chocolate glaze, melt the coconut oil by placing it in it’s container into a warm water bath. Blend the dates with 1/4 cup water until they are a smooth paste. Add cacao powder and coconut oil and blend to combine. Use a brush to spread the the icing on the gingerbread.

Notes

Let them cool down until the chocolate glaze has set.

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.