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.

Pomegranate is currently in season in Spain, where Julia is based. She was thinking about playful ways to create a recipe with it. Usually she adds it to savoury meals. But now she has created a sweet recipe idea. Yay!
A delicious pomegranate nice cream with chocolate garnish. It is so incredibly easy to make and takes only 10 minutes to whip it up. And of course it is vegan, naturally gluten-free and without added sugar. Yummy!

Pomegranate seeds have such a lovely glow in daylight and also deliver such an amazing flavour explosion. You will also find a pro tip on how to get pomegranate seeds out of the fruit.

Ingredients for two portions:

For the nice cream:
3 medium sized bananas (best chopped into chunks)
1 pomegranate
60-100 ml rice mylk (depending on the desired consistency)

For the chocolate garnish:
20g dark chocolate
1 tablespoon coconut oil

Instructions:

1. First remove the pomegranate seeds. Cut off the ends, then quarter it and remove the seeds in a bowl of water. Drain the water and place aside.

2. Then melt the chocolate using the double boiler method, stirring in the coconut oil.

3. In the meantime, take 2 tablespoon of pomegranate seeds aside. Then blend the bananas, remaining pomegranate seeds and rice mylk in a high-speed blender creamy. Depending on how thick you like the nice cream, add more or less rice mylk.

4. Place the nice cream in serving bowls and garnish with chocolate sauce and pomegranate seeds.
Enjoy!

And somehow I couldn’t stop thinking about an ice cream idea with this kind of flavour combination. Since there are lots of vegan ice cream recipes on the blog already that require an ice-cream machine or double handling with a high-speed blender, I decided to try a semifreddo version. Less work and just as delicious was the concept

And I must admit, the result was pretty impressive. I haven’t used the classic ingredients (or vegan alternatives for those). For example, this recipe would be ideal for additional aquafaba. But I killed my electric hand-mixer last year and since I’m trying to be as minimal as possible, I didn’t buy a new one. I simply don’t use it often enough to justify doing that.

I’m hoping to borrow an electric hand-mixer from a friend one day. Until then I’m happy to keep living without it as long as I can create delicious, creamy dreamy recipes like this one without it

As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy

Please note: I made this recipe a little sweeter this time. While I found it almost too sweet, all my test eaters found it to be juuuust right
…and please excuse the flood of photos to follow – they all looked soooo delicious, I had a really hard time choosing…and I wanted to share them all with you

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Hazelnut Chocolate Semifreddo (Vegan, Gluten-free, Lactose-free)

As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy.

Course Ice Cream, Semifreddo

Cuisine French

Diet Gluten Free, Low Lactose, Vegan

Keyword chocolate, dairy-free, Dates, Hazelnut, Ice Cream, no redined sugar, Semifreddo, soy-free

Servings 1 21cm loaf tin

Equipment

• 21cm loaf tin
• high-speed blender

Ingredients

For the hazelnut ice cream:

• 180 g hazelnuts
• 690 ml water
• 180 g dates
• 3 tablespoon tapioca or potato or corn starch
• 1/4 teaspoon ground vanilla
• 2 pinches salt

For the chocolate sauce:

• 1 tablespoon rice syrup
• 1 tablespoon nut or seed butter I used almond
• 1 tablespoon FAIR-TRADE cocoa powder
• 1-2 tablespoon water
• Some extra chocolate sauce and chopped hazelnuts for garnish if desired

Instructions

• Roast the hazelnuts in a pan on medium-low heat. Stir occasionally. After about 10 minutes they should start to turn golden brown with the skin cracking.
• Place them onto a clean tea towel and rub off the skins.
• Place in blender, add water and blend until smooth. Add remaining ingredients and blend some more until the mixture gets quite hot.
• In the meantime prepare the chocolate sauce by mixing all ingredients in a cup. Add just enough water to create a fairly thick, creamy sauce.
• Line loaf tin with baking paper. Drizzle some of the chocolate sauce. then scoop in some of the hazelnut mixture. Repeat until its all finished up.
• Place in fridge until it has cooled down. Then place in freezer for approx. 4 hours. If you leave it in the freezer for longer, let thaw for approx. 20 to 30 minutes before serving.
• Turn it upside down onto a plate. Remove baking paper. Garnish if you like (I used some extra chocolate sauce and chopped hazelnuts).

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.

When you have unexpected guests or just not enough time to create a dessert, this recipe might be the solution. It’s quick and also so beautiful. Perfect to show how delicious a vegan treat can be.

Also, you can take this recipe as an inspiration for variations. While I have used banana and blueberries you can use so many other fruits. I can think of plums, raspberries, pear, peach, cherries etc….

What makes this recipe such a gem is that it is vegan, gluten-free and also only sweetened by fruit. A little pricey, because I’m using coconut yogurt. But sometimes you just got to live a little and also support amazing vegan businesses like Raglan Coconut Yoghurt (unpaid advertising, I just love them) These guys, or better Mr and Mrs Coconut, are amazing!

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Super Easy Berry Banana Yoghurt Dessert (Vegan, Gluten-free, No Added Sugar)

You can take this recipe as an inspiration for variations. While I have used banana and blueberries you can use so many other fruits. I can think of plums, raspberries, pear, peach, cherries etc….

Course Desserts / Raw, Yoghurt

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Banana, Berry, Blueberry, dairy-free, fruit-sweetened, Yoghurt

Servings 2 portions

Equipment

• highspeed blender

Ingredients

• 2 bananas
• 1 cup blueberries
• approx 1 cup of coconut yogurt or other dairy-free yogurt

Instructions

• Simply blend bananas and blueberries.
• Pour into glasses, top up wit coconut yogurt.
• Garnish if you like. I use chopped pistachios and a few extra blueberries for garnish.

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.

After I used some freshly sprouted buckwheat in the crust of my nut-free No Bake Avocado Chocolate Mousse Cake, I couldn’t think of sweet treat ideas that use sprouted buckwheat. After all, sprouts are so good for you

Since buckwheat pairs so nicely with chocolate, I tried this nut-free icy treat idea: a creamy chocolate coconut cream base with additional chocolate glazing. It went down a treat!

The lovely thing is that by using buckwheat and coconut cream, this recipe for Buckwheat Chocolate Ice Cream Bars is vegan, gluten-free and nut-free. No dairy products needed to create a delicious, creamy treat. And only 5 ingredients! (plus garnish)

For a 30 x 20cm baking tray:

For the filling:
120g dark chocolate (I use dark chocolate drops form TradeAid)
200g coconut cream
2 cups (approx. 360g) freshly sprouted buckwheat (1 cup of dry buckwheat before sprouting)

For the glaze:
80g dark chocolate (I use dark chocolate drops form TradeAid)
1 to 2 teaspoon cacao butter or coconut oil (if you like the chocolate layer a little thinner)

Instructions:

1. Melt the dark chocolate, using the double boiler method. Add coconut cream and stir to combine.

2. Gently fold in the sprouted buckwheat.

3. Line baking tray with baking paper. Pour the mixture evenly into the tray.

4. Place in freezer until semi frozen (about 3 hours). If you happen to leave it in the freezer for longer, let it thaw a little before the next step.

5. Cut the semi-frozen ice cream into chunks. Place in freezer while preparing chocolate glaze.

6. For the chocolate glaze, melt the dark chocolate, using the double boiler method. If the chocolate remains too thick (I find that TradeAid chocolate drops melt into a rather thick texture), add some coconut oil or cacao butter.

7. Dip the ice cream bars in the chocolate glaze, or drizzle them. Add garnish of your choice (I used chopped cacao nibs and grated coconut). Store in an air-tight container in the freezer.
Enjoy!

It works for a classic salad as well as potato or pasta salad, and it also makes a delicious addition to a Buddha bowl.

As always, this recipe for super easy capsicum salad dressing is vegan, gluten-free and without added oil.



Makes approx. 250ml (about 4 portions):

100g red capsicum
1 small carrot (zucchini works well too)
1/2 cup (70g) cashews
1/4 cup (60ml) water
2 tablespoon apple cider vinegar
salt to taste

freshly chopped spring onion or chives

Instructions:

1. Blend all ingredients but the spring onions in powerful blender until smooth.

2. Transfer to a serving bowl or mug, add chopped spring onion or chives.

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.

Some time ago I made this delicious vegan and gluten-free recipe Tarte Flambée that works without yeast. I found myself wondering if the base would work for a pizza as well. And after some slight modification of the recipe it sure does!

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias. If you would like to use a version without cashews, I recommend this recipe here.

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Vegan Gluten-free Pizza Without Yeast

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias.

Course Baking Savoury

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword gluten-free, Pizza, without yeast

Servings 1 Pizza

Ingredients

Makes one 23cm pizza

For the dough

• 1/2 cup buckwheat flour
• 1/2 cup rice flour
• 2 teaspoon psyllium fiber husk
• 1/3 teaspoon salt or less if you prefer
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil
• 3/4 cup water

For the tomato sauce

• 1/3 cup passata
• 1 teaspoon thyme
• 1 small garlic clove minced
• 1/2 teaspoon coconut sugar or other sweetener
• a few pinches salt if desired

For the ‘cheese’ topping

• 1/4 cup macadamias
• 1 teaspoon rice flour
• a few pinches salt
• 1-2 pinches smoked paprika
• 1 tablespoon nutritional yest flakes
• 1/4 cup water

Instructions

• Preheat the oven to 200°C (top-/bottom heat). Place a piece of baking paper over the base of a 23cm cake spring form. Then fasten the ring onto it. Lightly grease the inside as high as the dough will be (about 1cm). Then lightly dust with rice flour.
• For the dough, mix all dry ingredients in a bowl. Add olive oil and water and stir to combine. Don’t stir for too long.
• Transfer dough into the spring form and spread it evenly. Place in oven and bake until it is firm and an inserted stick comes out clean (about 12 minutes).
• In the meantime prepare the tomato sauce by combining the ingredients in a small bowl. Place aside.
• Prepare the ‘cheese’ topping buy blending the ingredients in a powerful mini-blinder (for example NutriBullett).
• When the dough is baked, take the springform out of the oven. Spread tomato sauce over the base, add toppings of your choice and drizzle with the ‘cheese’.
• Place in oven again and bake until the ‘cheese’ topping browns up lightly (about 15 minutes).

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.

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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So here is a good excuse for ice cream in winter! Or summer, depending on where you are on this planet…

I used a silicone muffin form for these mini ice creams but you can also use a popsicle form.

This recipe is super easy and doesn’t require many ingredients. I have listed a few alternatives, should you not have sunflower lecithin available.

Makes 6 mini ice creams:

For the vanilla cream:
550ml coconut cream
3 tablespoon coconut sugar
2 teaspoon sunflower lecithin (alternatively 1 teaspoon guar gum or double the amount of psyllium fiber husk)
1 tablespoon psyllium fiber husk
1/4 teaspoon ground vanilla

For the chocolate cream:
1 tablespoon FAIR-TRADE cocoa powder
2-3 tablespoon coconut sugar (depending on how sweet you like it)

For garnish I used melted chocolate and cacao nibs

Preparation:

1. Blend all ingredients for the vanilla cream in a blender until smooth. Then add ground vanilla and blend for another second.

2. Transfer about half the vanilla cream into a small jug.

3. Add cocoa powder and coconut sugar to remaining vanilla cream and blend once again until smooth.

4. Place silicone muffin form onto a small chopping board. Pour equal parts of vanilla cream and chocolate cream into silicone muffin form, stir a little if you like.

5. Place the form in the freezer until the ice creams are set (about 3 to 4 hours). Best texture is achieved when letting the ice creams soften in the fridge for about 3 hours before serving. I garnished them with melted chocolate and cacao nibs.

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.

Because for quite some time, I had this bottle of probiotic capsules sitting in my pantry, meaning to use it to try some cultured cheese alternatives.

When I first made this vegan cream cheese, I couldn’t believe how much it reminds me of that popular brand. OK, it’s been many years since I last had it, but in my opinion it really does taste very similar. A great advantage: while eating it, you’ll get your probiotics as well!

You can use pretty much any seed or nut. My preferred blend at this stage is cashews and macadamias. You can also use it as salad dressing. So yummy!

This recipe will create one large jar of vegan ‘cream’ cheese. If you wish to have a smaller amount, you might need to make it in a powerful mini-blender (my large high-speed blender struggles with amounts that are smaller than what’s listed below).

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Super Easy Cultured Cream ‘Cheese’ (Vegan, Gluten-free, Raw)

When I first made this vegan cream cheese, I couldn’t believe how much it reminds me of that popular brand. A great advantage: while eating it, you’ll get your probiotics as well!

Course spread

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Cashew, dairy-free, Fermented, raw, soy-free, Spread

Servings 1 large jar

Equipment

• powerful mini-blender

Ingredients

• 140 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
• 1/2 cup macadamias soak them in filtered water for at least 8 hours, then rinse and drain
• 1/2 to 3/4 cup filtered water start with less and add more if needed
• 1 teaspoon coconut sugar
• 2 content of probiotic capsules

Instructions

• Blend all ingredients until tick, creamy and smooth.
• Transfer to a suitable container. I like to use small mason jars. Make sure you don’t fill it more than half full (it will grow once it ferments). Loosely place lid on top, don’t close it to allow it to breathe.
• Place in a warm spot for at least 8 hours. In my experience it needs to be at least 20°C, or even better 25°C. Because it is colder than that in my home, I use a chilly bin into which I place a hot water bottle and the jars with soon-to-be cream ‘cheese’. Add salt & pepper to taste. Store in fridge and use within about 4 days.

Notes

Give it a try! It’s amazing and admittedly quite addictive

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.