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 original recipe for Schupfnudeln contains egg. This is easily replaced with psyllium husk fiber to make the dish vegan as well as gluten-free.

The main ingredients are potatoes. These should be cooked and cooled down for at least a few hours if not the day prior. The potatoes are then mashed and mixed to a dough with the other ingredients.

After cooking the Schupfnudeln, they will be fried. That’s why they are also called German Fried Potato Dumplings. So yummy! I love to serve them with a creamy mushroom sauce. You can find the recipe here.

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.

Logan MacLean in Waipū and ate their amazing Beyond Burger. Tanya, the owner of the cafe, is vegan herself and has a huge vegan menu to offer.

So, with burgers in my mind, I decided to try a new recipes. It worked out so well that I have to share the recipe with you 

The main ingredients are sunflower seeds and mushrooms. With a hearty mix of spices it creates a flavoursome burger patty that also has quite a firm texture. That also makes it suitable for the bbq.

The recipe is vegan, gluten-free and doesn’t require oil. For the burger buns I used my recipe for bread rolls without yeast. Instead of dusting them with flour, I brushed them with plant milk. A perfect combo 

Makes approx. 6 to 8 mushroom burgers:

• 100g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200g mushrooms, finely chopped
• 1/3 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1-2 pinches ground chili
• 1 tbsp soy sauce
• 50g chickpea flour
• 50g rice flour (or other gluten-free flour)
• 2 tbsp psyllium fiber husk

Method mushroom burgers:

1. After rinsing the sunflower seeds, let them drain thoroughly in a sieve.

2. In the meantime mix the chopped mushrooms with salt in a bowl. Let soak until the mushrooms have shrunk noticeably and have become watery (approx. 30 minutes).

3. Now ad the sunflower seeds to the mushroom and blend them roughly with a stick blender. Add the spices and mix roughly.

4. Add the remaining ingredients, stir to combine and let rest for a few more minutes.

5. Form burger patties with wet hands and cook them either from both sides in a frying pan on low heat. Or bake them in the oven at 190°C for approx. 25 minutes (flip them 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.

Goulash without meat? No problem! These days there so many meat alternatives. When I heard about Jackfruit for the first time, I was really impressed. The texture is surprisingly similar and offers so many possibilities, to create something yummy with it.

Makes 4 small or 2 big portions:

• 1 can jackfruit
• 1 onion, finely diced
• 2 carrots, sliced
• 400 to 500ml water
• 1 red pepper, cubed
• 1 green pepper, cubed
• 2 tbsp ground paprika
• 1 tbsp ground smoked paprika
• 1 tbsp gluten-free flour
• 1 tsp sweetener of your choice
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground allspice
• 1 pinch chili (or to taste)
• 1 bay leaf
• 1-2 garlic cloves, finely chopped

Method:

1. Fry the onions in some water or oil in a medium sized pot. Add carrots and water and let simmer with closed lid for approx. 10 to 15 minutes.

2. Rinse the jackfruit and press out excess liquid. Then pluck it into smaller pieces.

3. Add the jackfruit and all remaining ingredients (except the garlic) to the pot. Stir well and let simmer for another 10 minutes.

4. At the end add the garlic and bring to the boil one last time.

Note: The goulash tastes best if you let it cool down and soak over night. This way the flavour will spread nicely. Enjoy!

These donuts are vegan, gluten-free, oil-free and fruit-sweetened. The magic ingredient is nut mylk pulp, that is leftover after making your own nut mylk. This allows for a magical fluffy texture ?

The donuts are very easy to make. For the glazing I use melted dark chocolate that I mixed with some plant mylk. It was so much fun to decorate them!

Makes 6 donuts:

• 50g nut-mylk pulp (that is leftover from making your own nut mylk)
• 130g dates, pitted and chopped
• 1 EL psyllium fiber husk
• 400ml water

• 50g rice flour (or oat flour)
• 50g buckwheat flour
• 2 tablespoon FAIR-TRADE cocoa powder
• 2 teaspoon gingerbread
• 2 teaspoon baking powder

Method:

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

2. In a high-speed blender, blend nut-mylk pulp, dates, psyllium fiber and water until creamy. Let the mixture sit for approx. 15 minutes.

3. Mix the remaining ingredients in a bowl. Pour in the date mixture and stir to combine.

4. Spread the dough evenly in the doughnut form.

5. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.

6. Let the donuts cool down properly before glazing and decorating them.

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.

It took me a while to find the perfect texture. Then I tried something that I have never used in baking – even though I’ve seen it listed as an egg alternative so many times.

It’s apple sauce, or in this case: homemade stewed apple. Last autumn we had soooo many apples, we made several big pots of stewed apple. And now I can say, stewed apple indeed makes for a very good vegan baking ingredient. It adds sweetness and helps to create that perfect fluffy texture that isn’t too dry. Yay!

That makes this apple cake not only vegan and gluten-free, but also oil-free and free from nuts. It is mostly sweetened with stewed apple. And it is super easy to make. My new favourite, yay

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Easy Apple Cake (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free apple cake is super easy to make. I wish I would have tried this earlier. A big thank you to my lovely reader who asked about an apple cake recipe that is without nuts.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, fruit-sweetened, oil-free

Servings 1 cake

Equipment

• 30 x 20cm cake tin

Ingredients

• 120 g rice flour
• 70 g buckwheat flour
• 2 tablespoons coconut sugar or sweetener of your choice
• 1 tablespoons psyllium fiber husk
• 2 teaspoons cinnamon
• 1,5 teaspoons baking powder
• 300 g stewed apple
• 100 ml water
• 2 (approx.) small apples

Instructions

• Preheat the oven to 190°C (top-/bottom heat).
• In the meantime mix the dry ingredients in a bowl. Prepare the cake tin. Peel the apples and cut them into fine slices.
• When the oven is preheated, pour the stewed apple and water into the bowl with the dry ingredients. Stir to combine.
• Spread the dough evenly on the cake tin. Place the apple slices on top and pres them gently into the dough. Bake for approx. 25 to 30 minutes or until an inserted wooden skewer comes out clean.

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.

Usually I like to throw some mashed banana into my pancakes. These pancakes however are without bananas. This was a request by one of my lovely readers. Since I know what it’s like when you have to avoid certain foods, I was more than happy to try a banana-free version.

For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

And while I have used raspberries, you can also use strawberries, blueberries or blackberries. As always, this recipe is vegan, gluten-free and once again oil-free

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Apricot Raspberry Pancakes (Vegan, Gluten-free, Fruit-Sweetened, Oil-free)

As always, this pancakes recipe is vegan, gluten-free and once again oil-free For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

Course Pancakes

Cuisine German

Diet Gluten Free, Vegan

Keyword Apricot, fruit-sweetened, oil-free, Pancakes, Raspberry

Servings 6 pancakes

Equipment

• powerful blender

Ingredients

• 150 g dried apricots
• 400 ml water or more if needed
• 1/2 teaspoon vanilla
• 120 g white rice flour
• 50 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon baking powder
• 1 cup raspberries

Instructions

• Blend apricots, vanilla and water in a powerful blender until smooth and creamy.
• Mix the remaining ingredients (but the raspberries) in a bowl. Preheat a good non-stick frying pan.
• Then pour the apricot mixture into the bowl with the dry ingredients and stir to combine. The dough should be fairly creamy. Gently fold in the raspberries.
• Place even scoops into the frying pan and cook on medium/low heat for approx. 10 to 15 minutes. Then flip and cook until the other side turns golden brown.

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.

Somehow I was a little afraid that this might turn into one of those projects that will need several trials and errors until it would result in a shareable recipe.

It isn’t really a new recipe either. Because it is based on my favourite chocolate cake recipe. I have altered it slightly to achieve a suitable dough consistency. And the result was so good, I just had to share the recipe with you

The important ingredient? Nut-milk pulp from making your own nut-milk. It allows for a super fluffy and soft dough. Vegan, gluten-free and without oil.

I have tried two different glazing ideas. Melted chocolate is the fastest and easiest one. The other one is based on coconut cream and cashews. I will share it soon.

Ingredients for 6 donuts:

• 75g nut-mylk pulp
• 120g coconut sugar
• 1 tbsp psyllium fiber
• 400ml water

• 60g rice flour
• 55g buckwheat flour
• 3 tbsp FAIR-TRADE cocoa powder
• 2 tsp baking powder

Instructions:

1. Preheat oven to 190°C (top-/ bottom heat). Mix rice flour, buckwheat flour, cocoa powder and baking powder in a bowl.

2. In a blender, blend nut-mylk pulp, coconut sugar, psyllium fiber and water until smooth. Pour the mixture into the bowl with the dry ingredients and stir to combine.

3. Scoop the dough into the doughnut mold and spread it evenly. Bake for approx. 15 to 20 minutes or until a wooden skewer comes out clean.

4. Let the donuts cool down a little before taking them out of the form. Let cool down completely before glazing them.

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.

This week I’ve been doing another freezer challenge, trying to use up some of its contents. Like my little berry stash that needs reducing. At the same time I have been thinking about another semifreddo recipe…

You can find a recipe for vegan Hazelnut Chocolate Semifreddo on the blog already. Now I tried something completely different, with a flavour combination of vanilla cream and berries. One of my favourite combos!

Completely vegan, gluten-free and only sweetened with dates, this recipe is super easy to make. It doesn’t require an ice-cream machine. But a high-speed blender is essential. If you are looking for one, you can find a review about one of my favourite blenders in my blog post here (contains advertising).

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Berry Vanilla Semifreddo (Vegan, Gluten-free, Fruit-Sweetened)

This recipe for semifreddo is completely vegan, gluten-free and only sweetened with dates, this recipe is super easy to make. It doesn’t require an ice-cream machine. But a high-speed blender is essential.

Course Ice Cream

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Berry, Blueberry, fruit-sweetened, Ice Cream, Semifreddo, Vanilla

Servings 1 Semifreddo (20 cm)

Equipment

• 20cm loaf
• high-speed blender

Ingredients

For the vanilla cream:

• 150 g dates pitted & chopped
• 500 ml water
• 150 g cashews or blanched almonds
• 3 tbsp tapioca
• 1/2 tsp ground vanilla

For the berry drizzle:

• 100 g raspberries
• 50 g blueberries
• 70 g dates pitted & finely diced
• 50 g extra blueberries

Instructions

• For the vanilla cream, first blend dates and water until smooth. Then add remaining ingredients and blend long enough for it to turn creamy and heat up (alternatively heat it up in a small pot).
• While the vanilla cream cools down, place the ingredients for the berry drizzle in a pot. Leave the extra 50g blueberries aside. Bring the berries to the boil and let simmer for a few minutes. Then blend with a stick blender until smooth and let cool down.
• Once cooled down, stir in extra blueberries. Line a 20cm loaf tin with baking paper. Drizzle with some berry sauce. Add some vanilla cream. Repeat until both are used up.
• Place in freezer until firm. Should you leave it in the freezer for longer, let defrost for about half an hour 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.

For this recipe you only need a few ingredients. It is vegan, gluten-free, sweetened with dates and without oil. I have used almond butter to replace oil. You can also use any other nut or seed butter.

Glazed with some chocolate and garnish with walnuts, these cookies were simply perfect! The combination of nuts and chocolate makes for a special flavour. If you live in Aotearoa New Zealand, I recommend the dark chocolate drops from TradeAid. They are perfect

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Chocolate Cookies (Vegan, Gluten-free, Fruit-sweetened)

Super easy chocolate cookies that don't take much time to make. The recipe is vegan, gluten-free, fruit-sweetened and without oil. They also makes a nice edible gift.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword chocolate, Cookies, Dates, fruit-sweetened, gluten-free, oil-free, vegan

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 12 Pieces

Ingredients

• 100 g dates, pitted and chopped
• 170 ml water
• 50 g almond butter (or other nut/seed butter)
• 130 g rice flour
• 50 g buckwheat flour
• 3 tbsp FAIR-TRADE cacao
• 1 tbsp ground psyllium fiber
• 1/2 tsp baking powder
• some FAIR-TRADE chocolate for glazing

Instructions

• Preheat the oven to 170°C (top/bottom heat). Blend dates, water and almond butter with a stick blender until smooth.
• Mix the remaining ingredients in a bowl. Add the dates mixture and stir to combine.
• Roll out the dough between sheets of baking paper. Cut out cookies and place them on a baking tray. Repeat until the dough is used up.
• Bake for approx. 12 to 15 minutes. If desired, glaze with some FAIR-TRADE chocolate after they cooled down.

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.