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

Because ever since I made this chocolate banana loaf I couldn’t stop thinking about this delicious little thing. And here we go again! Yay!

This time I made a version without cocoa though, because I wanted more banana flavour, and honestly, less ingredients. You may have noticed that, most of my recipes don’t contain many ingredients. Because like with many things in life, I also like to keep my baking and cooking simple. Without loosing out on flavour of course. Sometimes I find it truly amazing, how little you need to create something yummy.

Like this vegan and gluten-free banana loaf. It only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

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Easy Banana Bread (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free banana loaf recipe only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

Course Baked Sweet, Bread

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Bread, Loaf, oil-free, without egg, without milk

Servings 1 Banana Loaf (20 cm)

Equipment

• 20cm loaf tin
• Blender

Ingredients

• 190 g rice flour
• 70 g buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 400 g banana (400 g = approx. 4 bananas without peel)
• 1 tablespoon psyllium fiber husk
• 1/2 teaspoon ground vanilla
• 190 ml water

Instructions

• Preheat oven to 190°C (top-/bottom heat). Line loaf tin with baking paper.
• Mix the flour and baking powder & soda in a bowl.
• Blend bananas with psyllium fiber husk, ground vanilla and water in a blender until smooth.
• Pour banana mixture into bowl with dry ingredients and swiftly stir to combine.
• Scoop dough into loaf pan and spread evenly.
• Bake for approx. 30 to 35 minutes. If the loaf browns up too quickly, bake it covered* until an inserted wooden skewer comes out dry. (I had to cover it at around 25 minutes and after a total of 35 minutes it was ready)

Notes

Let cool down a little and enjoy!

*placing an un-coated empty tray into the rack above, to shield it from direct heat.

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.

Simple Whole-Grain Pumpkin Seed Bread – Vegan & Gluten-Free

This time I wanted it to include pumpkin seeds and be as simple as possible without too many ingredients. It turned out to be completely whole-grain with only one flour. The slightly roasted pumpkin seeds taste amazing!

As always this recipe for pumpkin bread is vegan and gluten-free. You can also make it with sunflower seeds.

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Pumpkin Seed Bread – vegan & gluten-free

Bake this easy vegan gluten-free pumpkin seed bread with only one flour. Crunchy, nutty, and perfect for any meal!

Course Breakfast, Brunch, Side Dishes

Cuisine European, German

Diet Gluten Free, Vegan

Keyword breakfast, crunchy crust, easy, fall recipe, healthy, homemade, lunch, quick, simple baking, wholesome

Equipment

• Loaf pan 8–10 inch / 20–25 cm
• Blender

Ingredients

• 225 g pumpkin seeds, soak in water for at least 12 hours, then rinse and drain
• 310 ml warm water
• 2 teaspoon active dried yeast
• 1 heaped teaspoon molasses or sugar
• 420 g buckwheat flour
• 1 tablespoon flax seed
• 1 tablespoon psyllium fiber husk
• 1 1/4 teaspoon salt

Instructions

• Soak the pumpkin seeds in water for at least 12 hours, then rinse an drain.
• Mix the yeast with the molasses in the warm water. Let sit for approx. 10 minutes, the mixture should become foamy on top.
• In the meantime mix all dry ingredients in a bowl.
• Place approx. 3/4 cup of soaked pumpkin seeds aside, blitz the rest in a blender or food processor to smaller chunks.
• When the yeast mixture has turned foamy, pour it into the bowl with the dry ingredients. Also add the pumpkin seed chunks and stir to combine. It should become a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle half of the whole pumpkin seeds that you placed aside earlier onto the baking paper.
• Scoop and spread the dough into the loaf tin. Sprinkle with remaining pumpkin seeds and press those gently onto the dough.
• Cover with a clean, damp dish cloth and place in a warm spot for approx. 45 to 60 minutes. The dough should rise to almost twice its size.
• Preheat oven to 200°C (top-/bottom heat). Place loaf tin in oven and bake covered for approx. 40 minutes, then another 5-10 minutes uncovered or until the pumpkin seeds on top are slightly roasted.

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.

Now I have this stack of lemons at home. A good reason to try a new recipe. A raw recipe to be precise…

Citrus season in New Zealand: when life gives you lemons, make a no-bake tart!

And after a few tries I have now come up with a pretty good recipe for a raw lemon tart that even looks like the real one. With all that vitamin c it will surely give you a little health boost too I hope you like it as much as I do!

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No-Bake Lemon Tart (Vegan & Gluten-Free)

It’s citrus season here in New Zealand—mandarins, oranges, tangelos and lemons everywhere. With a pile of lemons on hand, this raw, no-bake lemon tart was born: zesty, creamy and vegan + gluten-free. A little vitamin-C boost in every slice!

Course Cake, Desserts, Raw

Cuisine International

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Cashew, dairy-free, egg-free, fruit-sweetened, Lemon, no bake, Tart

Prep Time 6 hours hours 30 minutes minutes

Chilling time 4 hours hours

Total Time 10 hours hours 30 minutes minutes

Servings 1 tart (25 cm)

Equipment

• tart tin/springform 25 cm
• high-speed blender
• Mixing bowl
• Silicone spatula

Ingredients

For the crust:

• 225 g almonds soaked in filtered water for at least 6 hours and then drained
• 70 g dates

For the filling:

• 245 g cashews soaked in filtered water for at least 6 hours and then drained
• 105 g dates pitted and chopped
• 125 ml fresh lemon juice
• 10 g of fresh lemons zest spray-free!
• 3 tablespoons cacao butter or coconut oil
• 250 ml water maybe a little more if needed
• 1/2 teaspoon turmeric
• 1 pinch salt

Instructions

• For the crust, pulse the dates to crumbles. Transfer to a medium sized bowl. Pulse the almonds to relatively fine crumbles, add to the bowl and mix well.
• Line a tart tin with some baking paper. Place the almond mixture in the tart form and spread it evenly, pressing it with your (clean) hands. Cover the borders of the form too. Place the tart form in the freezer while preparing the filling.
• For the filling, blend all ingredients to a fine cream.
• Take the tart form out of the freezer and pour in the lemon creme. Place in freezer until set (approx. 3 hours).

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.