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.

I’ve been experimenting with raw and nut-free cake options for quite a while. And I find sunflower seeds work quite well as a substitute for nuts

While I use pumpkin seeds in the crust, you can also use sunflower seeds or nuts, if you are OK with them

This no-bake lemon blueberry cake recipe is as always vegan, gluten-free, without refined sugar and this time also without nuts.

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No-Bake Lemon Blueberry Cake (Vegan, Gluten-free, Nut-free)

This no-bake lemon blueberry cake recipe is as always vegan, gluten-free, without refined sugar and this time also without nuts.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Blueberry, cake, dairy-free, fruit-sweetened, Lemon, no bake, nut-free, soy-free, without baking

Servings 1 cake – 7 inch (18 cm)

Equipment

• Blender

Ingredients

For the crust:

• 110 g pumpkin seeds soak them in water for at least 8 hours, then rinse and drain
• 105 g dates pitted and diced

For the lemon layer:

• 210 g sunflower seeds soak them in water for at least 8 hours, then rinse and drain
• 190 ml lemon juice and zest (from approx. 3-4 lemons)
• 105 g dates pitted and diced
• 190 ml water
• 1/4 teaspoon turmeric powder

For the blueberry layer:

• 110 g blueberries
• 35 g dates pitted and diced

Instructions

• For the crust, place pumpkin seeds and dates into blender and pulse a few times until crumbly.
• Line cake tin with baking paper and scoop mixture into it. Spread it evenly and press it firm.
• For the lemon layer, blend all ingredients until smooth. It might pay to use a tamper for this step as the mixture will become quite thick.
• Transfer lemon mixture into cake tin and spread it evenly.
• Blend ingredients for blueberry layer until smooth. A powerful mini-blender is recommended for this step.
• Place dollops of blueberry paste onto the lemon layer. Then use a teaspoon to make swirls.
• Place in freezer until firm (approx. 3-4 hours). Then cut slices and keep chilled until 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.

Creamy lemon mousse, bedded on a nut-free base will make your taste buds dance

As always, these no-bake lemon poppy-seed tartlets are vegan, gluten-free and without refined sugar, as well as nut-free.

Please note: I have used an icing bag to pipe the filling onto the tartlet bases. This technique will take some more time top prepare, since the filling will have to set in the fridge first. Alternatively you can use an extra large muffin form or spread it over 12 instead of 6.

For 6 tartlets you’ll need:

For the crust:
3/4 cup (120g) pumpkin seeds, soak them in filtered water for at least 8 hours, then rinse and drain
1 cup dates, pitted and diced

For the filling:
zest & juice of 2 spray-free lemons
1 can (400ml) coconut milk
3/4 cup (105g) dates, pitted
3/4 cup (105g) sunflower seeds, soak them in filtered water for at least 8 hours, then rinse and drain
55g cacao butter
1 1/2 teaspoon poppy seeds
1/3 teaspoon turmeric

Preparation:

1. Pulse the pumpkin seeds and dates to fine crumbles and transfer to a medium sized bowl. Mix well.

2. Line muffin tray with baking paper strips. Scoop in even portions of crust dough and press firm. Place in freezer while preparing the filling.

3. For the filling, blend all ingredients but the poppy-seeds until smooth. Add the poppy-seeds after blending. If you wish to pipe the filling into the muffin form, transfer it to a small bowl and let firm up in fridge (about 3 hours). (Otherwise, transfer straight to muffin tin, please see note above.)

4. Once the filling has firmed up, fill it into icing bag and pipe into muffin form.

5. Place in fridge until serving (can also be stored in freezer).

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.

Why I Make My Crunchy Muesli at Home

So I decided to make my own vegan and gluten-free muesli, using not nuts but seeds and shredded coconut. Sweetened with dried fruit it turned out perfectly! It has just the right amount of crispy crunch on the outside and a nice chewy texture inside the clusters.

You can also try your own variations by using nuts, or some activated buckwheat, chia seeds or other dried fruits like prunes, apricots; cocoa powder instead of cinnamon etc.

If you have a dehydrator, you can also make a fully raw version, by dehydrating it instead of baking.

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Home-Made Muesli (Vegan, Gluten-free, Nut-free, No Refined Sugar)

When it comes to muesli, I want it crunchy and chewy at the same time - and it’s surprisingly hard to find a store-bought version that’s both vegan and gluten-free (and actually delivers). So I started making my own: no nuts, just seeds, coconut, and dried fruit for sweetness. The result is perfectly crunchy on the outside with that satisfying chew inside the clusters—plus it’s easy to customize with things like activated buckwheat, chia seeds, or cocoa instead of cinnamon.

Course Breakfast

Cuisine Swiss

Diet Gluten Free, Vegan

Keyword crunchy clusters, fruit-sweetened, Müsli, No Refined Sugar, nut-free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Soaking / activating 12 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 1 tray

Author The Vegan Monster

Equipment

• Blender or food processor
• Medium mixing bowl
• Baking tray
• Baking paper / parchment

Ingredients

• 70 g sunflower seeds ¹
• 80 g pumpkin seeds ¹
• 70 g dates, pitted and diced
• 70 g raisins
• 40 g flax seeds
• 25 g shredded coconut
• 2 teaspoon cinnamon
• ¹ activate them by soaking them in filtered water for at least 12 hours, then rinse and drain

Instructions

• Place sunflower seeds and pumpkin seeds in blender or food processor and blitz to smaller crumbles. Transfer to medium sized bowl.
• Blitz dates and raisins to crumbles and transfer to the bowl.
• Add flax seeds, shredded coconut and cinnamon powder to the bowl and stir until well mixed. Let sit for a while.
• Preheat oven to the lowest temperature (about 50°C). Line baking tray with baking paper.
• Using your hand, sprinkle the muesli over the tray, squeezing it into small clusters as you go.
• Bake for approx. one hour, or until golden brown with relatively solid clusters formed. Let cool down properly and store in an airtight container in a cool and dry place.

Notes

Enjoy in smoothie bowls, with plant-milk and fresh fruit or as a little snack in between

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 called this cake a Double Chocolate Cake. It actually is more of a triple chocolate cake though. I have to warn you that this will require a lot of cocoa or cacao powder too… If you live in New Zealand, I can highly recommend the FAIR-TRADE cocoa powder from trade aid. You can buy it in bulk and save a little money while doing so. It will also last a good while

…and by the way, you only need 5 ingredients for this recipe

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No Bake Double Chocolate Cake (Raw, Vegan, Gluten-free, Nut-free, Fruit Sweetened)

I called this raw, vegan and gluten-free cake a Double Chocolate Cake. It actually is more of a triple chocolate cake though. I have to warn you that this will require a lot of cocoa or cacao powder too…

Course Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, dairy-free, fruit-sweetened, no bake, Nut-Milk Pulp, raw, soy-free

Servings 1 cake (18 cm)

Equipment

• high-speed blender
• 7inch (18cm) spring form

Ingredients

For the crust:

• 150 g sunflower seeds
• 140 g dates pitted and diced
• 25 g FAIR-TRADE cocoa or cacao powder
• 1/4 cup filtered water

For the first chocolate layer:

• 1 cup pumpkin seeds soak in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted
• 50 g FAIR-TRADE cocoa or cacao powder
• 1 1/4 cup filtered water

For the top chocolate layer:

• 70 g sunflower seeds, soak in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted
• 75 g FAIR-TRADE cocoa or cacao powder
• 1 cup filtered water

Instructions

• For the crust, in a high-speed blender or food processor, pulse the sunflower seeds to fine crumbles and transfer to a medium sized bowl. Pulse dates to fine crumbles and add to bowl.
• Sift in cacao or cocoa powder, add water and mix well.
• Line cake spring-form with baking paper. Scoop dough for the crust into spring-form and spread it evenly, pressing it gently smooth.
• For the first chocolate layer, blend all ingredients until smooth. I find it helps to start with a few pulses until the mixture starts moving. Start with 1 1/4 cup water and add more only if needed.
• Pour the mixture into the cake tin. Spread evenly. Place in freezer while preparing the next layer.
• For the top chocolate layer, blend all ingredients until smooth. Take cake tin out of freezer and pour the mixture on top, spread evenly.
• Add garnish of your choice (I used freeze-dried raspberries and shredded coconut).
• Place in freezer until set (approx. 6 hours). Cut slices when it is just soft enough, this way you’ll get nice and clean edges. For best results, let defrost in fridge to achieve a consistent smooth and silky texture.

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.

Perfect for a snack or in the lunch box, these chocolate energy bars are vegan, gluten-free and nut-free. I have added some vanilla chocolate on top. But you can also make all sorts of variations.

Ideas for variations:

• add nut butter or coconut butter
• use different seeds or nuts
• add spices like cinnamon, allspice and nut-meg
• try different dried fruits
• etc.

Makes 16 energy bars (made in a 17 x 28cm form)

For the bars
1 cup (140g) pumpkin seeds (soak them in filtered water for at least 8 hours, then rinse and drain)
1 cup (150g) sunflower seeds (soak them in filtered water for at least 8 hours, then rinse and drain)
2 cups (280g) dates, pitted
1/2 cup (50g) FAIR-TRADE cacao or cocoa powder
1/4 cup (50g) chia seeds
1-2 tablespoon filtered water (if needed)

For the white chocolate
45g cacao butter, melted
15g coconut butter, melted
1 tablespoon finely ground coconut sugar
1 tablespoon tapioca starch (or cacao or cocoa powder for a chocolate flavour)
1/2 teaspoon vanilla essence

some cacao nibs for garnish (optional)

Preparation:

1. In a high-speed blender, pulse the pumpkin seeds and sunflower seeds to fine crumbles. Transfer to a medium sized bowl.

2. Pulse dates to fine crumbles and add to the bowl. Sift in cacao or cocoa powder. Then add chia seeds and stir well. It should turn into a thick and sticky dough. Add a little water if needed.

3. Line cake tin with baking paper. Scoop dough into form and spread evenly. Place in freezer until set (approx. 4 hours).

4. Once set, take it out of the form and cut into bars. Place in freezer while preparing the white chocolate.

5. For the chocolate mix all ingredients in a cup that sits in a bowl with hot water and stir until melted. Use teaspoon to drizzle chocolate onto the bars. Garnish if you like.

6. Store in fridge in an air-tight container for up to one week.

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 absolutely love pumpkin seeds and I think they just make it so special. When taking the bread out of the oven you can hear the seeds cracking from the heat. Hmmmmm….

For one loaf of bread you’ll need:

1 cup (160g) teff flour
1 cup (130g) buckwheat flour
1 1/2 cup (190g) brown rice flour
1/2 cup (75g) pumpkin seeds
2 teaspoon psyllium fibre husk
1 teaspoon salt

2 1/2 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water

2 tablespoon olive oil
1 table spoon apple cider vinegar
1 3/4 cup warm water

approx. 1/2 cup pumpkin seeds for top and bottom
brush and water for making them stick

Preparation:

1. In a bowl mix the flour, pumpkin seeds, fibre husk and salt; stir well. Mix the yeast with the sugar and warm water in a cup.

2. Stir it well so it  dissolves properly. Then let stand for 5-10 minutes. Preheat the oven to 45°C.

3. Grease the loaf tin with a little oil or margarine and sprinkle some pumpkin seeds evenly across the bottom. Place aside.

4. Now pour the yeast mixture into the bowl with the dry ingredients and also add the olive oil, vinegar and warm water. Stir well until the dough has an almost creamy texture.

5. Transfer to the loaf tin and spread it evenly. Then add the remaining pumpkin seeds on the top. Brush the pumpkin seeds with a little water. This will prevent them from falling off after baking.

6. Place the loaf tin into the oven at 45°C and let rise for about 45 minutes. Then turn up the heat to approx. 190°C and bake for approx. 60 minutes.

Let the bread cool down a little before attempting to take it out of the loaf tin. Then let it cool down on a cooling rack.

Enjoy!