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.

And yes, even though no ice cream maker is required, the ice cream has a lovely, smooth and silky texture. I was so happy when I took the first scoop and it scooped up so perfectly.

The ingredients are just a few. And if you would like to replace coffee, you can some cocoa instead and replace the water with some vegan mylk.

This recipe for cappuccino ice cream is always vegan and gluten-free. It is also nut-free and sweetened with fruits.

Note: To achieve a lovely, creamy texture, it is important to let the ice cream thaw just a bit if it was in the freezer for longer. I get the best texture when I place the whole container in the fridge for a few hours. That requires some planning and patience though.

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Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)

Only a few ingredients needed. This cappuccino ice cream is super creamy and works without an ice cream machine. The recipe is vegan, gluten-free, nut-free and fruit-sweetened. Makes approx. 400 ml.

Diet Gluten Free, Vegan

Keyword Cappuccino, coffee, fruit-sweetened, Ice Cream, nut-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Ingredients

• 80 g sunflower seeds (or cashews), soak in water for 4 hours, then rinse and drain
• 120 g dates, pitted and chopped
• 150 ml freshly brewed FAIR-TRADE Kaffee, cooled down
• 250 ml coconut cream (from the can), OR plant-based cream

For the chocolate sauce:

• 1 tbsp FAIR-TRADE cocoa powder
• 1 tbsp date paste
• 1-2 tbsp water

Instructions

• Blend all ingredients for the ice cream smooth, using a high-speed blender.
• Prepare the chocolate sauce by blending all ingredients in a small bowl. Add just enough water to achieve a creamy sauce.
• Pour one third of the ice cream mixture into a freezer safe container. Then drizzle with some of the chocolate sauce. Repeat this step twice. Garnish if you like (I use cacao nibs).
• Freeze until it is fairly firm. Should you leave it in the freezer for longer, let thaw a little before serving (also see my note above).

The dough has a lovely crispy texture. I have also made crackers and breadsticks with it. And the fresh basil adds so much flavour to the filling. I’m already looking forward to next summer when I will be baking this tart again and again

This recipe for Basil Tomato Tart is vegan, gluten-free and oil-free. Tahini is the ingredients that works as an alternative for oil. This can be replaced with other nut- or seed butters.

For the topping you can use any kind of tomato. On the photos you can see the heritage tomatoes that we grew in our garden this year. So yummy!

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Basil Tomato Tart (Vegan, Gluten-free, Oil-free)

Perfect for summer – this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BB or as a lunchbox snack. For a 28cm tart form.

Course Baking Savoury

Diet Gluten Free, Vegan

Keyword Basil, gluten-free, Tart, Tomato, vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 Portions

Ingredients

For the dough:

• 150 g rice flour
• 70 g almond meal (or ground sunflower seeds)
• 2 tsp psyllium fiber husk, ground
• 1/2 tsp salt
• 1/2 tsp baking powder
• 40 g tahini
• 160 ml mylk or water

For the filling:

• 70 g cashews (or blanched almonds, or macadamias)
• 200 ml water
• 3 tsp rice flour
• 2 tbsp yeast flakes (optional)
• 1/2 tsp salt
• 1-2 pinches chili powder
• 1 garlic clove
• 1 big bunch fresh basil
• 1-2 handful fresh tomatoes

Instructions

• For the dough, mix all dry ingredients in a bowl. Blend the tahini and water in a separate bowl.
• Pour the tahini mixture into the bowl with the dry ingredients and stir to combine until it forms a ball. Cover the bowl with a damp kitchen towel and let rest in the fridge for approx. 20 minutes.
• Preheat the oven to 190°C (top-/bottom heat). Spread the dough in the tart form, pulling it up the sides as well. Prebake it for approx. 10 to 15 minutes or until it browns very lightly.
• In the meantime blend the ingredients except the fresh bail in a highspeed-blender until smooth.

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.

But I felt like making a slightly different version (using more zucchini too).

Once again, it totally amazed me, how the added zucchini creates such an amazingly soft and moist texture. Completely oil-free! It took about 4 days to finish the cake and it stayed soft and moist until the very end.

So if you are looking for a delicious chocolate cake that is vegan, gluten-free and oil-free, I highly recommend trying this recipe. For the glaze I simply used chocolate but you can also make your own chocolate, for example with this recipe.

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Zucchini Chocolate Cake (Vegan, Gluten-free, Oil-free)

If you are looking for a delicious chocolate cake that is vegan, gluten-free and oil-free, I highly recommend trying this recipe. For the glaze I simply used chocolate but you can also make your own chocolate.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, without oil, Zucchini

Servings 1 cake

Equipment

• Blender

Ingredients

For the cake:

• 170 g rice flour
• 100 g buckwheat flour
• 40 g FAIR-TRADE cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1-2 pinches salt
• 350 ml water
• 100 g coconut sugar
• 1 tbsp psyllium fiber
• 250 g grated zucchini

For the chocolate glaze:

• 100 to 200 g FAIR-TRADE choc

Instructions

• Preheat the oven to 200° (top-/ bottom heat). Mix dry ingredients in a bowl. Shortly blend coconut sugar, psyllium fiber and water in a blender.
• Pour this mixture into the bowl with the dry ingredients, add grated zucchini and stir to combine.
• Spread the dough evenly in the cake tin and bake for approx. 30 minutes (I recommend baking it covered after 15 minutes).
• Let the cake cool down a little before taking it out of the cake tin. For the chocolate glaze, simply melt the chocolate (using the double boiler method) and spread onto the cake, after it has cooled down completely.

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.

 

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A post shared by Jana – The Vegan Monster (@theveganmonster) on Jan 8, 2020 at 11:04pm PST

I have three mature zucchini plants in the garden. And they have been supplying me with fruits for the last few months. Every now and then I overlook one fruit and suddenly, boom, it is huge! So I have made lots of stir frys with zucchini. And a few soups (it works really well when blended roughly). And now: zucchini fritters!

At the same time, I’m having another pantry challenge. That means, I’m using ingredients up before I buy new ones. One of those slightly unpopular ingredients is corn flour. But, as it turns out, they are an amazing ingredient for vegan and gluten-free zucchini fritters! Yay!

These zucchini fritters really are super easy to make. They have a lovely texture and the added oregano allows for a very delicious, summery flavour. I already made a few batches more. Because they are an amazing addition for the lunch box. And of course they are vegan, gluten-free and without oil. Triple yay!

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Vegan Zucchini Fritters with Paprika Sauce (Gluten-Free & Oil-Free)

When zucchinis are in full swing, these fritters are the perfect way to use them up — simple to make, wholesome, and full of fresh flavor. Made with buckwheat and corn flour, they’re entirely gluten-free and fried without oil. The creamy paprika sauce ties everything together, making this dish light, summery, and totally satisfying.

Course Appetizer, Main Dish, Side Dishes

Cuisine International

Diet Gluten Free, Low Fat, Vegan

Keyword Dip, Fritters, oil-free, Paprika, Summer, Zucchini

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 7 fritters

Equipment

• Grater
• non-stick frying pan
• Blender

Ingredients

For the fritters:

• 450 g zucchini grated
• 100 g cornflour
• 2 tablespoon buckwheat flour
• 1 heaped tablespoon psyllium fiber
• 1 teaspoon salt or less if desired
• 1 teaspoon oregano
• a few pinches chilli

For the paprika sauce:

• 70 g cashews
• 125 ml water
• 50 g zucchini
• 1 small garlic clove
• 1 tablespoon paprika
• salt to taste

Instructions

• For the fritters, combine al ingredients in a bowl, stir to combine. Then let rest for approx. 30 minutes.
• Preheat very good non-stick frying pan, or cut a piece of baking paper to size and place in pan (can be reused several times). In the meantime form fritters with wet hands.
• Place in frying pan and cook for approx. 15 minutes on medium low heat until they start to turn golden. Then flip and cook on the side until done.
• For the paprika sauce, blend all ingredients in a powerful blender until smooth.

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 ratio of flavour and sweet potato is a little different but the finished pizza is once again so yummy. It has a very thin and crispy crust. Perfect for all you crispy vegan pizza lovers out there

And while this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

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Kūmara (Sweet Potato) Pizza (Vegan, Gluten-free, Yeast-free, Oil-free, Without Tomato)

While this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

Course Baking Savoury, Pizza

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Kumara, oil-free, Pizza, Sweet Potato, Without Tomato, yeast-free

Servings 2 small pizza

Equipment

• powerful blender

Ingredients

For the pizza dough:

• 350 g cooked kūmara (sweet potato)
• 60 g buckwheat flour
• 60 g rice flour

For the pizza sauce:

• 80 g cashews or macadamias
• 150 ml water
• 1 garlic clove
• 1 tablespoon ground paprika
• 1 tablespoon rice flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or less if desired
• 1-2 pinches chili powder
• Topping of your choice I use onions and zucchini

Instructions

• Let the cooked kūmara cool down completely. Then place it in a bowl and mash it with a potato masher.
• Preheat the oven to 200° top- bottom heat. Line baking tray with baking paper.
• Add buckwheat flour and rice flour to the bowl with the mashed kumara. Stir to combine. Then knead with your hands and form into a dough ball.
• Lightly dust the baking tray with rice flour. Then roll out half of the dough onto the tray. Sprinkle some more rice flour over it should it get too sticky.
• For the sauce, blend all ingredients in a powerful blender until smooth.
• Pour half the sauce over the pizza dough and add toppings of your choice.
• Bake for approx. 15 to 20 minutes or until it turns slightly golden brown. Then prepare and bake the second pizza.

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.

You may have noticed my little beetroot craze that happened on the blog not long ago. There was the Pink Ranch Salad Dressing, the Pink Probiotic Cream Cheese  and I even snuck some beetroot into this yummy vegan Raspberry Ice Cream recipe.

Thank You For The Inspiration

While I’ve tried beetroot burgers before, I have never used cooked whole buckwheat. The inspiration came from lovely Barbara, from the Austrian based blog Glueck Isst (German language only). She inspired me to try this stuffed pepper recipe that turned into this wonderful dish, which I shared on my Instagram:

https://www.instagram.com/p/BzXThADJlLs

Inspired by Barbara, I was sooo generous with herbs and spices. And I think that is what made this beetroot burger extra delicious! I couldn’t believe the flavour! Until this day I thought that my Quinoa Burger was the best creation that I had managed in regards of vegan burgers. But no, move over Quinoa Burger, there is a new flavoursome kid in town!

Without Oil – It’s Possible!

I cooked these burgers without using oil. Once upon a time I had a very good non-stick frying pan. But after 6 years of pretty much daily use, it is not that non-stick anymore. So while I’m saving up for a proper iron cast pan, I’m using baking paper that I cut to fit the frying pan. It works really well and can be reused for a few times.

Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Tip: You can precook the burger lightly in the pan and then store them in the fridge or freezer until you want to throw them onto the BBQ.

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Buckwheat Beetroot Burger (Vegan, Vegetarian, Gluten-free, Oil-free)

I cooked these burgers without using oil. Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Course Burger, Main

Cuisine American

Diet Gluten Free, Vegan

Keyword Barbeque, Beetroot, Buckwheat, Burger, Fritters, soy-free, without oil

Servings 6 small(ish) burger patties

Equipment

• non-stick pan
• potato masher

Ingredients

• 100 g whole buckwheat groats
• 250 g water
• 100 g grated beetroot
• 1-2 pinches salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 2 tablespoon tahini or any other nut or seed butter
• 1/2 tablespoon soy sauce or coconut aminos
• 10 drops liquid smoke alternatively 1/3 teaspoon smoked paprika
• 1 tablespoon psyllium fiber husk
• 1 to 2 tablespoon rice flour
• 1 to garlic cloves minced

Instructions

• Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
• Transfer cooked buckwheat to a bowl. Mash with a potato masher.
• Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
• Preheat the frying pan. If you don’t have a very good non-stick pan, but would like to avoid using oil, cut a piece of baking paper to size and place in frying pan.
• Form patties with cold, wet hands. Cook patties on medium to low heat on both sides until they brown up on each side.

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 other challenge was not to use dates as a sweetener for a change. So good old coconut sugar it was instead. But dates allow for such a creamy consistency and act as a natural thickener, especially in dairy-free ice creams. Coconut sugar doesn’t offer this option. With cocoa powder and some guar gum (another pantry challenge participant), you can achieve a super creamy consistency.

And yes, coconut sugar is a sugar still. But you won’t find recipes on this blog that contain chemical sweeteners that put a knot in your tongue while trying to pronounce them. Instead, I advocate to enjoy your sweet treats responsibly and occasionally while eating a well balanced whole food diet.

But I was talking about the consistency. I really couldn’t believe how creamy, smooth and silky this ice cream came out. It was super easy to scoop (with my latest second hand shop score, the stainless steel ice cream spoon, yay!) and melted on the tongue. And all that while being vegan and nut-free and gluten-free and without refined sugar

Note: This vegan tigernut ice cream is not very sweet. Better taste and adapt if needed, before you pour it into the ice cream maker. Also, to make tigernut mylk, you have to plan some extra time, because it takes a while to prepare it properly.

While most of my ice cream recipes work with an ice-cream maker as well with a high-speed blender, I haven’t tried the high-speed blender option with this recipe yet.

Makes approx. 1 liter:

tigernut mylk made from 1 1/4 cups tigernuts (180g) and 3 cups of water (see instructions here)
3/4 cup (75g) FAIR-TRADE cocoa powder
1/4 cup + 1 tablespoon (55g) coconut sugar, please see note above
2 teaspoon guar gum (or 2 heaped tablespoon psyllium fiber husk)
1/4 teaspoon ground vanilla
1 pinch salt

Instructions:

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

2. Pour into ice cream maker and churn until it is finished. 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.

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.

Also, this recipe has a little twist. Because there aren’t only raspberries in it to create that dreamy pink colour. I have also snuck in some beetroot. You can use raw or cooked beetroot, the effect will be pretty much the same And as always, this recipe for almond raspberry ice cream is vegan, gluten-free and without refined sugar.

There are two options to make this vegan ice-cream: by using a high-speed blender and an ice cream maker or by using only the high-speed blender. You can find instructions for both options below.


Makes approx. 1 liter:

1 cup (140g) almonds, soak for at least 8 hours in water, then rinse and drain
1/4 cup + 2 tablespoon (70g) coconut sugar
50g beetroot (cooked or raw, add more if you like it more pink)
1 teaspoon guar gum
200g raspberries
2 1/2 cups (600ml) water
a handful of raspberries for garnish (I also used chopped pistachios)

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. Sprinkle with raspberries and stir them into the ice cream a little. 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.

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. Sprinkle with raspberries and stir them into the ice cream a little. 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.

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.

As always, this recipe for walnut chocolate ice pops is vegan, gluten-free and without refined sugar



Makes 10 ice pops:

For the ice pops:
1 cup (110g) walnuts (soak in water for approx. 8 hours, then rinse and drain)
1 cup (140g) dates, pitted and chopped
2 1/4 cups (560ml) water
1/2 teaspoon guar gum (it also works without it, but makes it more creamy)
a pinch of salt

For the chocolate drizzle:
1 tablespoon tahini (or any nut or seed butter)
1 tablespoon FAIR-TRADE cocoa powder
1 tablespoon rice syrup (or other liquid sweetener)
1 tablespoon water (maybe a little more, add only very small amounts until the consistency is creamy and drizzable)
1 teaspoon cacao butter, melted (alternatively coconut oil)
some chopped walnuts for garnish

Instructions:

1. For the ice pops, blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks. Place in freezer until solid.

3. For the chocolate drizzle, combine all ingredients in a little mug.

4. Take ice pops out of molds, drizzle with chocolate and chopped walnuts. Place in freezer 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.