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.

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.

I have never attempted on trying a seriously cute and elaborate cupcake yet. And once these cuties became reality, I wondered why. One of the reasons might be that, hands down, it is a lot of work. But I wouldn’t hesitate to make them again for a special occasion, especially a children birthday party or my bear loving friend

While it takes some time to assemble the whole lot of cupcakes, the steps themselves are pretty easy. I absolutely love the pumpkin chocolate frosting. Yes, you read that right, the frosting is made with pumpkin And it is really good! It has the perfect soft and silky, melt in the mouth texture. And it stays fresh for quite a while, without drying up. I stored some of the finished cupcakes in a container in the fridge for 3 days and they were still perfect.

The cupcake dough is actually the same as in this recipe. It is my go to dough when I’m after a rich, soft, fluffy chocolate cake – or cupcake And as always, this recipe for Bear Chocolate Cupcakes is vegan, gluten-free and without refined sugar

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Bear Chocolate Cupcakes (Vegan, Gluten-free, No Refined Sugar)

Super cute chocolate bear cupcakes. Vegan, gluten-free, without refined sugar or added oil.

Course Kleinigkeit

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword chocolate, cupcakes, gluten-free, oil-free, vegan

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 6 coupcakes

Ingredients

For the cupcakes

• 75 g nut-mylk pulp leftover from making nut-mylk
• 140 g coconut sugar
• 1 tbsp psyllium fiber
• 280 ml water
• 55 g rice flour
• 60 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda

For the frosting

• 200 g cooked pumpkin I use butternut
• 80 g FAIR-TRADE chocolate
• 15 g FAIR-TRADE cocoa powder
• 25 g coconut sugar or to taste

For the eyes

• melted FAIR-TRADE dark chocolate and home-made white chocolate

Instructions

For the cupcakes

• Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
• Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
• Spread the dough evenly in the cupcake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
• Let the cupcakes cool down a little before taking it out of the cake tin. then let them cool down properly before adding the frosting.

For the frosting

• First, melt the chocolate in a deep bowl, by using the double boiler method.
• Add the remaining ingredients and blend until smooth, using a stick blender.
• Place in fridge until the frosting firms up a bit. Once it is thick, scoop it into an icing bag and pipe it onto the cupcakes. Add garnish if you wish and store chilled for a few more hours before 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.

Makes approx. 1 liter:

For the ice cream:
• 140g hemp seeds
• 140g dates, pitted and diced
• 450ml water
• 2 tablespoons FAIR-TRADE cocoa powder
• 1/4 teaspoon ground vanilla
• 1 pinch salt (optional)
For the chocolate drizzle:
• 1 tablespoon sunflower seed butter (or nut butter if you are OK with nuts)
• 1 to 2 teaspoon FAIR-TRADE cocoa powder
• 1 tablespoon ground coconut sugar
• 1 to 2 tablespoon water (depending on the desired consistency)

Instructions:

1. Blend all ingredients in a powerful blender until smooth
2. Pour the mixture into a freezer safe container and place in freezer until solid.
3. Once it is frozen, let it thaw for a few minutes until it is soft enough to scoop and serve.
Tip: For the perfect texture, place in fridge for up to 3 hours 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.

Make approx. 9 ice pops:

For the ice pops:
140g hemp seeds
140g dates, pitted and diced
450ml water
2 tablespoon FAIR-TRADE cocoa powder
1/4 teaspoon ground vanilla
1 pinch salt (optional)
For the chocolate drizzle:
2 tablespoon cacao butter, melted
1 tablespoon FAIR-TRADE cocoa powder
2 tablespoon ground coconut sugar

Instructions:

1. For the ice pops, blend all ingredients in a powerful blender until smooth.
2. Pour the mixture into the ice pop mould. Cover with lid, insert wooden sticks and place in freezer until solid (approx. 4 to 6 hours).
3. When the ice pops are frozen, take them out of the mould. Turning the mould upside down and letting some warm water run over it, can help to get them out easier.
4. Store ice pops in freezer while preparing the chocolate drizzle.
5. For the chocolate drizzle, combine the ingredients in a cup. It might help to place the cup in a bowl with warm water to keep the cacao butter soft.
6. Drizzle ice pops one by one with the chocolate and garnish to your liking. I use extra hemp hearts and some chopped pistachios.
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.

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.

With not much time on hand,  I needed an easy, quick to make recipe. Vegan ice cream it was! And I’m so glad that I tried it. It’s super easy to make, super creamy and silky smooth.

As always, this recipe for avocado Chocolate Ice Cream is vegan, gluten-free and without refined sugar. You can make it with an ice cream maker as well as a powerful high-speed blender. You’ll find both options below

Makes approx. 1 liter:

300g avocado pulp
1/2 cup (75g) coconut sugar
1/2 cup (50g) FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
1/2 teaspoon ground vanilla
2 pinches salt
1 cardamom
2 1/2 cups (625ml) water

Instructions for ice cream maker:

1. Blend all ingredients in a powerful blender until smooth.

2. Pour into ice cream maker and churn until it is finished. Transfer mixture into a freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more.

3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving. For the best texture though, place in fridge for approx. 4 hours before serving.

Instructions with high-speed blender:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into large ice cube forms or approx. finger thick into freezer safe containers. Place in freezer.

3. Once frozen, chop up the slabs into rough chunks and place in high-speed blender. Blend on high-speed, using the temper to press the chunks into the blades (similar as you would make nice cream out of frozen bananas).

4. Transfer the ice cream to freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more.
If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving. For the best texture though, place in fridge for approx. 4 hours 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.