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.

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.

Only to find out later, that it set firmly when stored in the fridge. How delightful! It has the perfect texture of mousse au chocolat, but you won’t find dairy, eggs, nuts, soy or refined sugar in it!

Ok, I used dates for sweetening which are loaded with sugar. So it is quite rich and I recommend to make small portions to indulge in moderation

I have sprinkled some cacao nibs and coconut chips on top and it was a hit!

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Mousse Au Chocolat (vegan, gluten-free, nut-free, soy-free, only 4 ingredients)

This is exciting! I happened to discover this potential yummy treat when storing away some leftover chocolate stuff. Only to find out later, that it set firmly when stored in the fridge. How delightful! It has the perfect texture of mousse au chocolat, but you won’t find dairy, eggs, nuts, soy or refined sugar in it!

Course Desserts / Raw

Cuisine French

Diet Gluten Free, Vegan

Keyword Chocolat, Mousse, nut-free, soy-free

Servings 4 portions

Ingredients

• 400 g coconut cream
• 140 g dates, pitted and diced
• 50 g FAIR-TRADE cocoa or cacao
• 2 pinches of salt

Instructions

• Works best with a high-speed blender. If you don’t have a strong blender, let the dates soak in the coconut-cream.
• Then blend all ingredients to a fine cream. The more foamy the cream gets, the more fluffy the mousse will be. Pour into dessert glasses.
• Store in fridge until set.

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.

Once again no sugar has been added – it is vegan and gluten-free. And super yummy!

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No-Bake Blueberry Vanilla Cake (Vegan, Gluten-free)

Once again for this blueberry vanilla cake no sugar has been added – it is vegan and gluten-free. And super yummy!

Course Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword chocolate, dairy-free, Dates, fruit-sweetened, oil-free, soy-free

Servings 1 cake (23 cm)

Equipment

• 23cm spring form

Ingredients

For the crust:

• 150 g almonds (soaked in filtered water for at least 8 hours and then drained)
• 105 g dates pitted and diced

For the filling:

• 290 g cashews (soaked in filtered water for at least 6 hours and then drained)
• 80 g coconut-oil (melted), you can use less, it will then be less creamy though
• 105 g dates
• 2-3 teaspoon vanilla paste
• 1 1/2 cups water

For the topping:

• 260 g blueberries

Instructions

• Pulse the almonds to fine crumbles and transfer to a medium sized bowl. Pulse the dates to crumbles and add to the bowl and mix well.
• Line the spring-form with baking paper. Pour the almond-date-dough into the cake tin and press it even with your (clean) hands.
• Place in the freezer while preparing the rest. For the filling, blend all ingredients but the blueberries to a fine cream. Take the cake tin out of the freezer and pour in the cashew cream.
• Then add the remaining 2 cups of blueberries. I like to let the first few handful drop into the cream from relatively high up. This lets them sink into the cream. Then I let the rest of the berries drop on top to build a nice layer of fruit.
• Place the cake in the freezer until set (approx. 3 hours). It’s best to take the ring off and to move the cake onto a plate while it is still semi-frozen.
• Feel free to try your own style and flavour by adding things or changing ingredients. You have a good base now

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.

Finally: fudgy vegan brownies – totally gluten-free!

I’ve used Brazil nuts but I can imagine other nuts would create a great flavor also.

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Vegan & Gluten-Free Brownies with Brazil Nuts

It took a few tries to get these brownies just right – but now they’re perfect: super chocolatey, wonderfully moist, and completely vegan and gluten-free. Brazil nuts add a buttery crunch, while dates and banana bring natural sweetness. Just like the classic – only better for you and the planet.

Course Baked Sweet, Desserts

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Brazil nuts, chocolatey, fruit-sweetened, no dairy, no egg, vegan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Soaking & setting time 7 hours hours

Total Time 7 hours hours 50 minutes minutes

Servings 1 27×17 cm tray

Author The Vegan Monster

Equipment

• Baking tin 27 × 17 cm
• high-speed blender

Ingredients

Tray (27×17 cm):

• 180 g Brazil nuts soaked in filtered water for a at least 6 hours hours and then rinsed
• 130 g brown rice flour
• 1 pinch salt
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 55 g FAIR TRADE cocoa powder
• 120 g chocolate drops or chunks
• 2 very ripe bananas
• 70 g dates + 1/2 cup water
• 1/3 cup water

For the glazing:

• 140 g dates
• 1/2 cup water
• 20 g cacao butter melted
• 30 g coconut cream melted
• 55 g FAIR TRADE cocoa powder

Instructions

• Preheat the oven to 190°C. For the dough, mix the brown rice flour, salt, baking powder, baking soda and cocoa powder in a medium sized bowl.
• Grind the Brazil nuts to rough crumbles. Don’t worry about the occasional bigger bits.
• Blend the dates with 1/2 cup water to a fine cream (my Personal Blender works well for this job).
• In a small bowl mash the bananas to a fine cream. Prepare the baking tray with baking paper.
• Add date cream, banana cream, ground Brazil nuts, chocolate drops and 1/3 cup water to the flour-mixture and mix well. Don’t stir too long so the dough will rise better. Transfer the dough mix to the baking tray and spread evenly.
• Bake in the oven for approx. 30 minutes (depending on oven type). If the top gets too dry, cover with a loosely placed sheet of aluminum paper.
• Take out of the tray and place on cooling rack to let cool down properly before adding the glaze.
• For the chocolate-glaze, blend the dates with water, coconut oil and coconut cream to a fine paste. Add cocoa powder and blend well. Spread glazing evenly on top and let then cool down to set.

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.

What Makes This Chocolate Mocha Cake So Special

The dough is sweetened with banana and the filling as well as the glazing is sweetened with dates. the recipe for this chocolate mocca cake is vegan and gluten-free.

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Chocolate Mocha Cake (Vegan, Gluten-free)

This chocolate mocha cake has always been one of my favourites, so I finally created a gluten-free version of it. With its rich filling and satisfying texture, it’s perfect for coffee time or dessert. And once again, it proves that vegan baking can be unbelievably delicious!

Course Cake, Desserts

Cuisine International

Diet Gluten Free, Low Lactose, Vegan

Keyword Banana, chocolate, coffee, Dates, mocha, naturally sweetened, rich filling

Prep Time 35 minutes minutes

Cook Time 40 minutes minutes

Soaking Time 6 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 1 cake (23 cm)

Author The Vegan Monster

Equipment

• 23 cm springform pan
• blender or food processor
• mixing bowls
• whisk or spoon
• large knife
• sauce pot
• spatula or palette knife

Ingredients

For the cake:

• 120 g sorghum flour
• 130 g brown rice flour
• 60 g buckwheat flour
• 70 g FAIR TRADE cocoa powder
• 2 teaspoon baking powder
• 1 pinch salt
• 2 very ripe FAIR-TRADE bananas
• 1 3/4 cup water

For the filling:

• 60 g cashews that have been soaked with filtered water for at least 6 hours
• 120 g dates
• 3/4 cup very strong FAIR TRADE coffee
• 1/2 cup water
• 3 tablespoon corn starch
• 1 cup water

For the icing:

• 140 g dates
• 2/3 cup water
• 3 heaped tablespoon FAIR TRADE cocoa powder
• 20 g cacao butter melted

Instructions

• Preheat the oven to 190°C. Prepare the spring form. For the cake, mix all dry ingredients in a bowl.
• Mash up the banana in a small bowl. Transfer the banana and water to the dry ingredients and mix through well but quickly (too much stirring makes the dough not rise as good).
• Transfer to the spring form, spread it well and bake at 190° for approx. 40 minutes (depending on oven, make a test with knife or needle). Let the cake cool down properly.
• Remove the ring and use a large knife to cut horizontally through the cake. Take the top off. Put the ring back on for the next steps to follow.
• For the cream filling, blend the ingredients until smooth. Pour the mixture into a pot and bring to the boil, stirring constantly. Once it boils, take it off the heat. Let cool down for a few minutes and pour the mixture then into the spring form.
• Wait another few minutes but make sure no skin is building on top of the cream. Carefully place the top part of the cake back on. Let cool down properly. It's best to chill before adding the icing. After it's cooled down and the filling has set, take the ring off. If there is excess cream spilling out, remove it with a scraper.
• For the icing, blend all ingredients to a fine paste. Spread the icing all over the top and sides. Let set properly, best in the fridge. Be patient. Or you'll have a messy version like me

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.