The ratio of flavour and sweet potato is a little different but the finished pizza is once again so yummy. It has a very thin and crispy crust. Perfect for all you crispy vegan pizza lovers out there

And while this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

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Kūmara (Sweet Potato) Pizza (Vegan, Gluten-free, Yeast-free, Oil-free, Without Tomato)

While this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

Course Baking Savoury, Pizza

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Kumara, oil-free, Pizza, Sweet Potato, Without Tomato, yeast-free

Servings 2 small pizza

Equipment

• powerful blender

Ingredients

For the pizza dough:

• 350 g cooked kūmara (sweet potato)
• 60 g buckwheat flour
• 60 g rice flour

For the pizza sauce:

• 80 g cashews or macadamias
• 150 ml water
• 1 garlic clove
• 1 tablespoon ground paprika
• 1 tablespoon rice flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or less if desired
• 1-2 pinches chili powder
• Topping of your choice I use onions and zucchini

Instructions

• Let the cooked kūmara cool down completely. Then place it in a bowl and mash it with a potato masher.
• Preheat the oven to 200° top- bottom heat. Line baking tray with baking paper.
• Add buckwheat flour and rice flour to the bowl with the mashed kumara. Stir to combine. Then knead with your hands and form into a dough ball.
• Lightly dust the baking tray with rice flour. Then roll out half of the dough onto the tray. Sprinkle some more rice flour over it should it get too sticky.
• For the sauce, blend all ingredients in a powerful blender until smooth.
• Pour half the sauce over the pizza dough and add toppings of your choice.
• Bake for approx. 15 to 20 minutes or until it turns slightly golden brown. Then prepare and bake the second pizza.

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.

My latest chocolate cake recipe is so amazing that I baked it a few times since publishing it. The texture is so moist and fluffy at the same time. It also is spongy and pretty firm once it has cooled down.

This kind of texture is asking for a two level cake. With lots of yummy frosting. So I decided to give it a try with my vanilla mousse recipe.

And yes, it works very well! The texture of the vanilla frosting is heavenly creamy and melt in the mouth. It really reminds me of those dairy and sugar laden cream cakes. But this one comes without gluten, refined sugar, dairy and eggs. How cool is that?!

If you are looking for a chocolate cake recipe that will blow peoples mind on a special occasion, I recommend this cake

Please note: The frosting will dry out when added in thin layers, especially on the outside. Make sure the layer is thick enough and store chilled in an air-tight container until serving.

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Chocolate Cake with Super Creamy Vanilla Frosting (Vegan, Gluten-free, No refined Sugar)

The texture of the vanilla frosting is heavenly creamy and melt in the mouth. It really reminds me of those dairy and sugar laden cream cakes. But this one comes without gluten, refined sugar, dairy and eggs. How cool is that?!

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, No Refined Sugar, soy-free, Super Creamy, Sweet Potato, Vanilla

Servings 1 Cake

Equipment

• 18cm cake spring form

Ingredients

For the cake:

• 1 packed cup 250g cooked kumara (sweet potato)
• 3/4 cup 105g buckwheat flour
• 3/4 cup 135g coconut sugar
• 1/2 cup + 1 tablespoon 60g FAIR-TRADE cocoa powder
• 1 tablespoon psyllium fibre husk
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup 310ml water

For the vanilla frosting:

• 1 can 400ml coconut cream (high-fat, if you live in NZ I highly recommend trade aid coconut milk)
• 3/4 cup 105g dates, pitted
• 1/2 cup 70g cashews, soak them in filtered water for at least 4 hours, then rinse and drain
• 50 g cacao butter melted
• 1-2 teaspoon vanilla paste or essence

Instructions

• I recommend to cook the sweet potato without peeling in a pot of water until tender (approx. 30 to 45 minutes). Then let cool down and peel. If it is still firm enough to slice, but soft enough to squash into your measuring cup, the texture is perfect
• Preheat the oven to 220°C (top/bottom heat). Line base of spring form with baking paper.
• For the chocolate cake, sift all dry ingredients into a medium sized bowl and mix well.
• Blend the cooked sweet potato with the water until smooth. Pour into bowl with dry ingredients and mix well. The dough should be fairly moist but not runny.
• Scoop dough into spring form and spread evenly. Place in oven and bake covered (I use a loosely placed sheet of aluminum foil) for approx. 40 minutes, or until an inserted skewer comes out dry (testing recommended).
• Take out of spring form (it helps to run the wooden skewer between the rim of the spring form and the cake) and let cool down properly.
• In the meantime prepare the vanilla frosting by blending all ingredients until smooth. Transfer to a small bowl and place in fridge until set (approx. 3 hours).
• Cut the cake into two halves. Then spread some of the frosting onto the lower half.
• Gently replace top of cake. Spread with more vanilla frosting on top and on sides. Garnish if you wish. Chill in an air-tight container until 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.

And even though there are many chocolate cake recipes on my blog, there is none like it yet. Because it isn’t only vegan and gluten-free, but also oil-free. It is pretty easy to make and has an amazingly soft and moist texture – no oil needed! Even Mr Vegan Monster agreed, that this is one of my best chocolate cakes that I have made so far. And you can imagine, that he had a good share of tasting over the years

For garnish I used some edible flowers from the garden. They added instant eye candy and took the cake to next level

Please note: I recommend to cook the sweet potato without peeling in a pot of water until tender (approx. 30 to 45 minutes). Then let cool down and peel. If it is still firm enough to slice, but soft enough to squash into your measuring cup, the texture is perfect

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Chocolate Cake (Vegan, Gluten-free, Oil-free)

And even though there are many chocolate cake recipes on my blog, there is none like it yet. Because it isn't only vegan and gluten-free, but also oil-free. It is pretty easy to make and has an amazingly soft and moist texture – no oil needed

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword cake, chocolate, without oil

Servings 1 Cake

Ingredients

For a 21cm spring from you’ll need:

For the cake:

• 1 cup (packed) cooked kumara (sweet potato) (see note above)
• 3/4 cup buckwheat flour
• 3/4 cup coconut sugar
• 1/2 cup +1 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon psyllium fibre husk
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup water

For the chocolate frosting:

• 1 cup dates, pitted and diced
• 3/4 cup water
• 1/2 cup FAIR-TRADE cocoa powder

Instructions

• Preheat the oven to 200°C (top/bottom heat). Line base of spring form with baking paper.
• For the chocolate cake, sift all dry ingredients into a medium sized bowl and mix well.
• Blend the cooked sweet potato with the water until smooth. Pour into bowl with dry ingredients and mix well. The dough should be fairly moist but not runny.
• Scoop dough into spring form and spread evenly. Place in oven and bake covered (I use a loosely placed sheet of aluminum foil) for approx. 20 to 25 minutes. Then bake another 10 to 15 minutes, or until an inserted skewer comes out dry (testing recommended).
• Take out of spring form (it helps to run the wooden skewer between the rim of the spring form and the cake) and let cool down properly.
• For the frosting, let the dates soak in the water until softer. Then blend until smooth. Add cocoa powder at the end.
• Spread frosting on cake and garnish to your liking (I used shredded coconut, cacao nibs and flowers of borage and white alyssum). If you place the cake in the fridge for a few hours, the frosting will set a little more than what you can see on the photos

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.

But that does not repel me from working on rather cold recipe creations. Like this vegan, gluten-free, nut-free and coconut free chocolate ice cream recipe, that I have been working on for a while now.

After a few variations I can say that it is quite crucial to add some kind of seed or nut in order to achieve a deliciously creamy texture. I opted for sunflower seeds because they are my personal favourite. You could also use pumpkin seeds or nuts, if you are OK with them. Make sure you soak them though.

As always, this recipe works with and without and ice cream maker. Please see instructions for both options below

Please note: I cook the sweet potato without peeling it, in a pot topped with water. Then let it cool down a little before peeling. This way it won’t soak up so much water. You can also bake it in the oven until tender.

For approx. 1.5 liter you’ll need:

1/2 cup (140g) cooked kūmara (sweet potato)
1/2 cup (75g) sunflower seeds,  soak them in filtered water for at least 8 hours, then rinse and drain
3/4 cup (75g) FAIR-TRADE cocoa or cacao powder
1 cup (140g) dates, pitted and diced (or more if you like it sweeter)
3 cups (750ml) water

some extra cacao nibs if you like to add some more chocolate flavour and crunch (optional)

Preparation with ice-cream maker

1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer mixture to the ice cream maker and churn until it is almost finished.

3. Pour in the cacao nibs and let churn for another 2 or 3 minutes.

4. Scoop the ice ‘dream’ into a freezer safe container and pop in freezer for an hour or so to let firm up properly.

Preparation without high-speed blender:

1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer the mixture into freezer safe containers, filling the container not higher than the thickness of your finger. Place in freezer until solid.

3. Pop frozen ice dream slabs onto work bench and cut into cubes.

4. Place ice cubes in high speed blender and using the tamper, push them at medium speed into the blades until it is ice-creamy.

5. Scoop a layer of the  ice ‘cream’ into a freezer safe container, sprinkle with cacao nibs. Then add another layer and sprinkle with cacao nibs again. Repeat until finished. Place in freezer until it is more firm.

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.

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

The ‘magic’ ingredient to make this dream come true: sweet potato! It really works and creates a deliciously soft and chewy cookie, with a crispy exterior. You can possibly add chopped nuts or chocolate drops too.

*Please note: I cook the kūmara (sweet potato) unpeeled in water, then let it cool down before peeling.

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Flour-Less 6 Ingredient Dark Chocolate Cookies (Vegan, Gluten-free, Grain-free, No Added Oil)

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, Cookies, dairy-free, Dark Chocolate, Flour-Less, Grain-free, Kumara, No added Oil, nut-free, soy-free, Sweet Potato, without egg

Servings 15 cookies

Ingredients

• 260 g cooked kūmara (sweet potato) I used orange variety*
• 50 g FAIR-TRADE cocoa powder
• 90 g coconut sugar
• 1 tablespoon psyllium fibre husk or ground flax seed
• 1 tablespoon baking powder
• 1 teaspoon tahini

Instructions

• Preheat the oven to 175°C. Mix the dry ingredients in a medium sized bowl.
• In a separate bowl mash kūmara with tahini.
• Add mashed kūmara to the bowl with dry ingredients and mix well. It should form a knead-able dough.
• Roll little balls out of the dough and place on a sheet of baking paper. Allow at least 2cm space between each ball. Cover with a sheet of baking paper and using a glass, press the cookies flat until they are about 5mm thick.
• Remove upper baking paper sheet and place in oven for approx. 15-20 minutes. If they turn brown too quickly, cover with a loosely placed sheet of aluminum foil.
• Let cool down a little, store in air-tight container in cool and dry space. Use within a week or so.

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.

Soups are amazing, winter or summer! They are super easy to make, offer a whole bunch of variation and allow to pack them with lots of healthy stuff.

Dark leafy greens are one of my favourite ‘superfoods’, they are loaded with important nutrients and should be part in a healthy diet. I love them in my breakfast smoothie, but they are also amazing in soups. And lets face it, it isn’t that easy to have a good daily amount in our meals. But with this green power soup you can quickly add dark leafy greens to your lunch or dinner

For 4 portions you’ll need:

400g kumara (sweet potato, alternatively normal potato)
1 broccoli
1 onion
1 big bunch leafy greens of your choice (kale, chard etc.)
1-2 cups green peas

1 tablespoon coconut oil  (for low-fat option use water instead)
1/2 teaspoon cumin seeds
salt & pepper to taste
4 cups water

Preparation:

1. Peel sweet potato and cut into even sized chunks. Peel and chop onion into small cubes.

2. Heat  coconut oil (or water) in pot and cook onion until golden brown. Add cumin seeds, 4 cups water and sweet potato and bring to the boil. Let simmer until softish (approx. 5 minutes).

3. In the meantime cut the broccoli in smaller chunks. Add to the pot when the sweet potato is softish. Let simmer for a few minutes until slightly tender. Don’t overcook.

4. When broccoli is tender, take off stove and add the dark leafy greens. Stir them into the soup until wilted. Then use a stick blender to blend until smooth.

5. Add green peas and salt & pepper to taste.

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’ve been using sun-dried tomatoes for quite a while now. They can add some zing to many dishes. But they almost take the lead role in this dish. Combined with dried basil and oregano it creates a delicious pizza flavour.

Please note: I have baked the sweet potato without peeling until it became soft enough so that you can easily scoop it out of the peel. Depending on your oven this should take about 40 minutes. Let cool down properly.

For 1 small bowl you need:

10 sun-dried tomatoes (without oil)
3/4 cup water
2/3 cup baked, golden kumara/sweet potato (about one medium sized)
1 cup cooked cannellini beans
2 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Preparation:

1. Let the tomatoes soak in the water until they are softer.

2. Transfer to a high-speed blender or food processor. Add remaining ingredients and blend to a fine cream.

3. Transfer into serving bowl and let rest a while in the fridge before serving.

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 like it crispy and spicy and these wedges tick all the boxes! They are super easy to make and can lift up a fair amount of dishes. I love it in combination with fresh salad, yum!

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Oil-free, Crispy Sweet Potato Wedges (Vegan, Gluten-free)

This is one of my latest, favourite recipes. I’ve been trying an oil-free version for potato wedges for a while now. Then I thought I give it a go with kumara (sweet potato) instead. The advantage is that kumara doesn’t need precooking or steaming.

Course Potato Wedges, Side Dishes

Cuisine American

Diet Gluten Free, Vegan

Keyword Crispy, oil-free, Sweet Potato, Wedges

Servings 6 portions

Ingredients

• 6 medium sized kumara (6 pieces = approx. 600g)
• 1 tablespoon gluten-free bread crumbs
• 1 teaspoon smoked paprika or ordinary paprika
• 1/2 teaspoon chili optional
• 1/2 teaspoon salt

Instructions

• Preheat the oven to 200°C. Give the kumara a good scrub and dab them dry with a clean dish towel.
• Make sure you have the spices and seasoning at hand before you cut the kumara into wedges. The thinner they are, the crispier they will get.
• Chuck the wedges into a medium sized pot, sprinkle with spices and seasoning. Put lid on top and give it a very good shake until the wedges are nicely covered with seasoning.
• Line baking tray with baking paper and place wedges on it.
• Bake for approx. 10 before flipping them over. Then bake for another 10 minutes 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.

It was calling for some curry and cumin to go with it. And yes, this made for an awesome flavour combination!

The burger patties are relatively soft. I fried them in a pan which required some additional oil. Next time I’ll try to bake them instead.

For 4-5 burger patties you’ll need:

400g kumara
1 can chickpeas
1/2 teaspoon salt
some freshly ground black pepper
2 teaspoon curry powder
1-2 teaspoon cumin seeds
some cooking oil (I prefer coconut-oil)

Preparation:

1. Peel and chop the kumara into rough cubes. Chuck the kumara into a pot, cover with water and bring to boil. Let simmer for approx. 12 minutes (until soft).

2. Rinse the cooking water and mash the kumara until fine.

3. Add the (rinsed) chickpea, salt, pepper, curry and cumin. Mix well. Let cool down so you won’t burn your hands Form burger patties with your hands and place on a plate.

4. Heat the oil in a pan and fry the burgers from each side until golden-brown. Enjoy with a load of fresh & raw veggies!