The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he

The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.

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Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)

Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.

Course Desserts

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting time 1 hour hour 30 minutes minutes

Servings 12 Portions

Ingredients

For the crust:

• 150 g buckwheat flour
• 30 g FAIR-TRADE cocoa powder
• 1 tbsp psyllium fiber
• 1/2 tsp baking powder
• 100 g dates, pitted and diced
• 60 ml water
• 200 g pumpkin, cooked (I use butternut)

For the filling:

• 350 g pumpkin, cooked (I use butternut)
• 150 g FAIR-TRADE chocolate
• 30 g FAIR-TRADE cocoa powder

Instructions

• Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
• Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
• Bake for approx.. 15 to 20 minutes and let cool down properly.
• For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
• Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy!

This cake is absoulutly delicious! And ever since I went gluten-free I have been trying to come up with a recipe for the sponge cake that is at least mostly fruit sweetened and has the same kind of texture and golden colour. I had many fails…and the more fails I had, the longer it took me to give it another go.

Then these yeast-free bread rolls happened and I was inspired to use a similar concept for the sponge cake. Cooked pumpkin or kumara (sweet potato) was the secret ingredient! Yay!

So, yes, this cake is vegan, gluten-free and without oil! I still can’t quite believe it. I used a classic flan / tart pan but you can also use a standard tart form or spring form too.

For a 28cm flan pan:

For the dough:
130g rice flour
130g buckwheat flour
2 teaspoon baking powder
400ml water
100g dates,pitted and diced
100g cooked pumpkin or orange sweet potato
2 teaspoon psyllium fiber husk
1/2 teaspoon ground vanilla

For the vanilla custard layer:
250ml plant mylk (I used homemade almond mylk)
40g dates, pitted and diced
2 tablespoon corn starch (or potato starch)
1 teaspoon agar agar powder
1/4 teaspoon vanilla
1 pinch ground turmeric

For the jelly:
200ml water
1 teaspoon agar agar powder
1 teaspoon corn starch (or potato starch)
Fruit for topping (strawberries or other berries, kiwi fruit, sweet persimmon or other fruits)

Instructions:

1. Preheat the oven to 180°C (top-/bottom heat). Mix the rice flour, buckwheat flour and baking powder for the dough in a bowl.

2. Blend the remaining ingredients for the dough in a high-speed blender. Pour into the bowl and stir to combine. Spread the dough evenly in the flan pan.

3. Place in oven and bake for approx. 20 minutes or until an inserted wooden skewer comes out clean. Let cool down before taking it out of the pan. It can be a bit tricky, the wooden skewer can be helpful in removing the cake from the pan. Let cool down a little before the next step.

4. For the custard layer, blend all ingredients in a powerful blender until smooth. Pour the mixture into a sauce pan and gently bring to the boil, stirring constantly.

5. Once the custard starts to thicken up considerably, spread it evenly over the cake. Let cool down in the fridge until it is set.

6. Prepare your topping of choice and spread it evenly onto the custard.

7. For the jelly, whisk the ingredients in a small pot and gently bring to the boil. Once it thickens up, let cool down a little bit for a few minutes (make sure it doesn’t set too early). Then, starting from the center of the cake, drizzle it over the fruits.*

8. Store in fridge for a little longer until the jelly has set. Enjoy!

* The jelly has a preserving effect and lets the fruits topping stay fresh longer. You don’t have to add it if the cake will be eating all at once.

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.

Ever since I’ve seen this photo of a pumpkin based pizza I was thinking about trying something similar. Now I really love my tarte flambe. You can find a classic version with a yeast-based dough here.

But I wanted to try something yeast-free. The big advantage of baking without yeast: you need much less time. Letting the dough rise a couple of times is not needed.

After I tried this idea for the first time, I found while the crust corners were delicious, the dough itself was a little too fudgy, especially in the center. The next time I rolled it out much flatter, making 2 round tarts instead of one large tray. And that is the trick! It ends up being quite a crispy and very thin crust. But to be honest, that’s what I always loved about pizza. Especially when it’s vegan it seems to be more crispy.

If you prefer a little more doughy crust, maybe check out this recipe here. It is yeast-free as well.

I topped this vegan tarte flambee with the same smoky cashew cream that I used in the original. And I topped it with red onion and thinly sliced leek. Once baked, I added chopped spring onion and a few edible flowers and greens from my garden. Delicious!

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Pumpkin Tarte Flambee (Vegan, Gluten-free, Yeast-free)

I topped this vegan tarte flambee with the same smoky cashew cream that I used in the original. And I topped it with red onion and thinly sliced leek. Once baked, I added chopped spring onion and a few edible flowers and greens from my garden. Delicious!

Course Baking Savoury, Flammekueche

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Keyword Flammekueche, Pumpkin, Tarte Flambee, yeast-free

Servings 1 tarte flambee (2 x 24 cm)

Equipment

• powerful blender

Ingredients

For the crust:

• 300 g cooked pumpkin
• 80 g rice flour
• 80 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 2 pinches salt
• some rice flour for dusting

For the “sour cream”:

• 3/4 cup 105g cashews or macadamias
• 1 tablespoon rice flour
• 1/2 teaspoon salt
• 3 tablespoon apple cider vinegar
• 20 drops liquid smoke
• 2-3 cloves of garlic
• 3/4 cup 190ml water
• Some finely chopped red onion and leek for topping

Instructions

• Preheat oven to 200°C (top/-bottom heat). Mash the pumpkin in a bowl. Add rice flour, buckwheat flour, psyllium husk and salt. Mix well. Let rest in fridge for approx. 20 minutes.
• In the meantime prepare the “sour cream” by blending all ingredients in a powerful blender until smooth.
• Line a baking tray, divide the dough into two. Scoop the dough onto the baking tray. Sprinkle generously with rice flour and press it evenly into a round, thin shape. Add more rice flour should it get too sticky. Make sure to press it quite flat in the center and leave a little crust border on the outside.
• Pour the “sour cream” evenly onto each tart. Then add toppings of your choice. I love the leek and red onion option, but other veges work as well.
• Place in oven and bake for approx. 20 minutes or until the top starts to run golden.

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 temperatures rising I also seem to be getting into the mood for soups. As weird as that may seem. They are such an easy dish to make, perfect for an evening where not much time is at hand to cook dinner.

Do you cook dinner every night? I’m putting a real effort into having regular home-cooked meals. Combined with a bowl of fresh salad from the garden. It just feels so good to nourish my body and soul with fresh vegetables. Even though sometimes it’s a bit of a burden, having to prepare yet another meal. But once I sit there and enjoy the delicious and nutritious flavours, I am glad that I made the effort.

This soup is one of those recipes that can be easily and quickly made. And you can view it as a base for other vegetables. Once you get into the habit, it’s easy as to cook it up. I love how it is vegan and gluten-free but also nut-free, which makes it light and not too filling

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Creamy Broccoli Soup with Roasted Pumpkin (Vegan, Gluten-free, Nut-free)

This vegan broccoli soup is one of those recipes that can be easily and quickly made. And you can view it as a base for other vegetables.

Course Soup

Cuisine German

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword Creamy, nut-free, Pumpkin, Soup, soy-free

Servings 2 large portions

Equipment

• stick-blender

Ingredients

• 400 g pumpkin
• 1 small onion finely diced
• 1 to 2 garlic cloves minced
• 1 1/2 tablespoon rice flour
• 400 ml coconut cream
• 1/2 cup water
• 300 g broccoli or more if you like
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon chili powder or more if you like
• salt to taste

Instructions

• Preheat oven to 190° (top-/bottom heat). Chop pumpkin into little cubes.
• Place pumpkin cubes on lined baking tray. Sprinkle with a few pinches of salt. Bake until soft and slightly browning (approx. 30 minutes).
• In the meantime, saute the onion in a medium sized pot, either using cooking oil or a small amount of water.
• When the onion has softened and turns slightly golden, add minced garlic and let cook for another minute.
• Sprinkle with rice flour and quickly stir to combine. Pour in the coconut cream and 1/2 cup water. Add ground nutmeg, salt and chili. Bring to the boil.
• Once it simmers, add the broccoli and let cook on low heat until it softens a little (I prefer not to overcook it). Blend it with a stick blender. Serve with the roasted pumpkin.

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.

The meal that we had that night came with these yummy vegan and gluten-free wraps. She had made them with kumara (sweet potato) and some gluten-free flours. It sounded soooo easy. So I thought, I will try and make these too. Turns out it wasn’t that easy. It actually wasn’t so much the mix of ingredients, it was the method of cooking, that proofed to be challenging.

Let’s say it took me a while to figure out how to cook these wraps without using oil. And yes, there was a small amount of swearing involved.

The simple paper trick for perfectly flexible pumpkin wraps

But I got there in the end. The solution might sound a little odd at first, but it worked very well. I used baking paper. In the frying pan. Cut to size. And it worked a charm. No oil needed. And it creates a super soft, slightly spongy but moist and flexible wrap.
It’s important to let them cool down first. It takes a little while to make these. A perfect meal to make together with friends and or loved ones.

So yeah, I am pleased to say that this recipe for pumpkin wraps turned out to be as always vegan, gluten-free and without added oil.

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Pumpkin Wraps (Vegan, Gluten-Free & Oil-Free) with Spiced Chickpeas

These pumpkin wraps are one of those recipes that make you wonder why you didn’t try them sooner. They are vegan, gluten-free and can be made completely oil-free, yet stay soft and flexible enough to roll without breaking.

The secret isn’t a long ingredient list, but a simple parchment paper trick in the pan, which keeps the wraps moist while cooking. Filled with warmly spiced chickpeas and fresh greens, they make a comforting, wholesome meal that’s perfect for sharing.

Course Main course (light)

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword chickpeas, comfort food, oil-free, plant-based, Pumpkin, soy-free, Wraps

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

batter thickening time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 portions

Author The Vegan Monster

Equipment

• Blender
• Large non-stick pan
• Parchment paper (cut to pan size)
• Small saucepan with lid
• Cutting board
• Sharp knife
• Spatula
• Measuring cups

Ingredients

For the wraps:

• 150 g cooked pumpkin
• 375 ml water
• 110 g rice flour
• 35 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds

For the chickpeas:

• 1 small onion finely diced
• some cooking oil or water for oil-free option
• 1 teaspoon cumin seeds
• 150 g sprouted chickpeas
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• chili powder to taste
• 1-2 cups water
• salt to taste

Instructions

• For the wraps, blend water and cooked pumpkin in a blender. Add remaining ingredients and blend smooth. Let sit for approx. 20 minutes. The mixture should thicken quite well.
• In the meantime, start preparing the chickpeas. Heat a small pot with some oil or water. Add onions and cumin seeds and cook until golden.
• Add remaining spices, chickpeas and water. Cook on low heat with a lid on. I use sprouted chickpeas. They tend to soak quite a bit of fluid. I recommend to start wit one cup of water and add more as needed. I cook these for quite a while so that they can soak up the flavours of the spices.
• When the mixture for the wraps has thickened up, preheat a frying pan on low-medium heat. Place a piece of baking paper inside the pan. Pour a portion of dough onto the baking paper and spread it out thinly.
• Cook it until the top part has become dry to touch. Then scoop the wrap out of the pan, paper and all. Place another piece of baking paper into the frying pan, then flip the wrap onto it. Cook until the wrap is browning up and the top baking paper peels off easy. Let cool down on a cooling rack.
• Repeat this step until al the wraps have been cooked (the baking paper can be re-used for this). In the meantime the chickpeas should be ready to be served with the wraps. Some fresh greens and chopped veges go very well with these wraps.

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.

In this recipe I used some of my favourite roasted veges: pumpkin, beetroot and onion.

But something makes it really special: the super yummy “cheesy” croutons. Try them and you’ll see what I mean

Makes two portions:

For the soup:
1/2 small pumpkin
2-3 small beetroots
1/2 large onion
1/2 bay leaf
salt to taste
1.5 to 2 cups (375 to 500ml) water

For the croutons & drizzle:
2 slices bread
1/2 cup cashews (alternatively macadamias), soak them in water for 4-6 hours, then rinse and drain
1/3 cup (90ml) water
2 tablespoons nutritional yeast
1/3 teaspoon smoked paprika
1-2 pinches salt
fresh, chopped cilantro for garnish (optional)

Instructions:

For the soup:
1. Preheat oven to 200°C (top-/bottom heat).

2. Peel and cut pumpkin into smaller chunks. Halve the beetroots. Peel onion and cut into thirds.

3. Line baking tray with baking paper. Place pumpkin chunks, beetroot pieces and onion thirds on to it.

4. Bake until golden brown and soft (approx. 30 minutes).

5. In the meantime, in a pot bring 1.5 cups water to the boil. Add roasted pumpkin and onion to the water and bring to the boil once more. Then take off the heat.

6. Remove the bay leaf. Blend smooth with a stick blender. Add a little more water until the consistency is to your liking.

For the croutons:
1. Preheat oven to 200°C (top-/bottom heat).

2. Cut the bread into cubes. Place on baking tray, lined with baking paper.

3. Bake just long enough until the bread becomes firm (not golden).

4. Blend cashews and water until smooth (a powerful mini-blender is recommended). Take a few teaspoons of cashew cream aside to drizzle over soup later.

5. Pour remaining cashew cream into a bowl. Add remaining ingredients and mix.

6. Toss in the bread crumbs and stir until well coated.

7. Place bread crumbs on lined baking tray again and bake for another 5 to 10 minutes or until golden.

8. Place soup in plates, drizzle with cashew cream, then add croutons and chopped cilantro on top.

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 perfect treat for a winter afternoon…or a summer day that actually isn’t like summer at all Vegan, gluten-free and sweetened only with dates. With a soft texture, even though no oil has been added. Yay!

For 2 x 200ml ramekins you’ll need:

For the pudding:
1/4 cup (35g) rice flour
1/4 cup (35g) buckwheat flour
1 teaspoon psyllium fiber husk
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1-2 pinches salt

80g raw butternut squash, peeled and chopped
1/2 cup (105g) dates, pitted
1/2 cup water

For the sauce:
3 dried apricots or other dried fruit
1/3 cup water
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice

Preparation:

1. Preheat the oven to 190°C top-/bottom heat.

2. Mix the dry ingredients in a medium sized bowl.

3. Blend the ingredients for the sauce until smooth. I like to use a small blender like the Personal Blender for this step.

4. Then blend butternut squash, dates and water until smooth. Transfer to the bowl with the dry ingredients and mix well.

5. Pour even portions of the sauce into the ramekins until you have about one teaspoon of sauce left.

6. Scoop even portions of the dough into the ramekins. Then drizzle with remaining sauce.

7. Place in the oven and bake for approx. 5-10 minutes, then cover with a loosely placed sheet of aluminum foil and bake for another 5 minutes, or until an inserted tester comes out clean.

8. Serve while warm and 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 didn’t bother to try and bake a pumpkin pie. I prefer it uncooked. So I bravely tried a no-bake version that is not only gluten-free but also free of nuts.

It turned out really well and full of flavour. And I admit, pumpkin and pumpkin spice does taste gooood

Please note: being nut-free you will have a different texture than with a classic pumpkin pie. It is best to keep it chilled until serving. If you would like to try a version with nuts, please feel free to replace the buckwheat groats and desiccated coconut in the crust with 1 cup soaked and pulsed almonds. Also, add 1/2 cup of cashews to the filling, it will give it some more body and extra creaminess

For a 21cm spring-form you’ll need:

For the crust:
1/2 cup (100g) raw buckwheat groats (soaked in filtered water for at least 4 hours, then rinsed and drained)
3/4 cup (105g) dates, pitted & diced
1/3 cup (30g) desiccated coconut

For the filling:
250g raw butternut squash
1 can coconut milk (only the solid high-fat part)
3/4 cup dates, pitted
2 teaspoon pumpkin spice (cinnamon, nutmeg, allspice, ground ginger)

Preparation:

1. For the crust, pulse the dates to fine crumbles and transfer to a medium sized bowl. Dry dates will work best as they easily turn into crumbles.

2. After you rinsed and drained the soaked buckwheat groats, mash them fine. Add to the bowl with desiccated coconut and stir well until combined.

3. Line the cake tin with some baking paper and transfer the dough into the cake tin. Press it evenly and pull it up the sides, about one inch high. Place in freezer while preparing the filling.

4. For the filling, blend all ingredients to a fine cream. Take the tin out of the freezer and pour the filling in.

5. Freeze until set the cut slices and store in fridge until 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.

Just recently I heard of so called polenta cake. The name is pretty much self-explaining: it is made with polenta! Why not, me thought and bravely combined it with freshly blended butternut squash, lemons and dates. And yes, it works! The texture has a funny, fluffy feel to it and it is quite moist.

Lemons are still in season and they keep stacking up on our kitchen table. I let the lemons have the leading role in this recipe. Not only are they in the dough, but also in the filling. This allows for a fresh lemony flavour that will have any lemon lover drooling

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Lemon Pumpkin Polenta Cake (Vegan, Gluten-free, Oil-free, Low-Fat)

Just recently I heard of so called polenta cake. The name is pretty much self-explaining: it is made with polenta! Why not, me thought and bravely combined it with freshly blended butternut squash, lemons and dates. And yes, it works! The texture of this vegan and gluten-free cake has a funny, fluffy feel to it and it is quite moist.

Course Cake

Cuisine American

Diet Gluten Free, Vegan

Keyword Lemon, Low-Fat, oil-free, Polenta, Pumpkin

Servings 1 Cake

Equipment

• 8inch/ 17cm cake tin
• Blender

Ingredients

For the cake:

• 190 g fine polenta
• 70 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-2 pinch salt
• 200 g peeld raw butternut squash
• juice and zest of one lemon:
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 cup water
• 105 g dates pitted and diced

For the filling:

• 100 g peeld raw butternut squash
• 50 g dried apricots
• juice and zest of one lemon:
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• some coconut flour for sprinkles on top optional

Instructions

• Preheat the oven to 200° C (top-/ bottom heat). Line the cake tin with baking paper.
• For the dough, place dates, lemon juice and water into high-speed blender and let soak for a little.
• In the meantime mix all dry ingredients for the dough in a medium sized bowl.
• Chop the butternut to smaller chunks, chuck it in the blender and blend everything to a fine paste.
• Pour lemon-date-pumpkin-mixture into the bowl with the ingredients and mix well. Make sure you don’t stir it too long. Quickly transfer to the cake tin and spread it evenly.
• Place in the oven and bake until an inserted skewer comes out clean (about 10-15 minutes). Let rest in the form for a little before taking it out and letting it cool down completely on a cooling rack.
• In the meantime blend the apricots, lemon and butternut squash to a fine cream. Here it will also help to let the apricots soak in the lemon juice for a while.
• Once the cake has cooled down, cut it lengthwise into two and take the gently top off. I like to use a large serrated knife for this job. Spread the filling on the lower part of the cake and then gently replace the top part. I like to sprinkle it with some ground desiccated coconut flour

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.