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 available range of vegan bread spreads and luncheons is still fairly small here in Aotearoa New Zealand. I guess this has cultural reasons, since I have never eaten as much as sausage as growing up in Germany

If the vegan bread spread or luncheon should be gluten-free as well, things can get a little tricky. So I decided to try my own version. The result was amazing! It’s so easy to make and has a lovely flavour. Just like with the meat based sausage, in the end it is mostly the herbs and spices that make the dish.

And there are so many flavour possibilities:

• Pizza flavour with basil and oregano
• Nice and spicy with chili and paprika
• Smoky with either liquid smoke or smoked paprika
• Mushroom – with mushroom powder and parsley
• …and more

This vegan luncheon recipe is very easy to make. Only the soaking of the sunflower seeds takes some time. For the gelling I use the vegan alternative agar agar powder. Additionally I use some guar gum to make it bind better. It also works without the gum though.

For the forms I use a simple drinking glass which I gently heat up with some hot water before filling it with the hot mixture. Of course you can use all sorts of suitable, heat-proof containers and forms.

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Super Easy Luncheon with Sunflower Seeds (Vegan, Gluten-free, Soy-free)

Sunflower seeds are so amazingly versatile! This savoury vegan luncheon is another proof. This recipe is not only vegan and gluten-free but also without soy and without nuts.

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword gluten-free, Luncheon, nut-free, soy-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Equipment

• Blender

Ingredients

• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200 ml water
• 1 1/2 tsp agar agar powder
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1/2 tsp salt (or to taste)
• 1/4 tsp guar gum
• 1/4 tsp chili (or to taste)
• 1 garlic clove

Instructions

• After soaking the sunflower seds, rinse and drain them thoroughly. Then place them in a powerful blender together with the remaining ingredients. Then blend until smooth.
• Pour the mixture into a small pot and bring gently to the boil.
• Let the mixture simmer on low heat for a few minutes while stirring constantly.
• Fill the mixture into a heat-proof form and let cool down a little. Then store in the fridge until set. 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.

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.

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.

That’s why I decided to try a new bread recipe. I love sunflower seeds, they add flavour and a beautifully crunchy exterior. Alternatively you can use pumpkin seeds. This bread makes the perfect base for my beloved avocado, and hummus, smoky tofu slices and and and…

If you are looking for a vegan and gluten-free bread with relatively dense and moist texture, coated in a super crunchy crust, this one is for you. I like it so much, it’s almost on the same level as my beloved Buckwheat Bread

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Sunflower Seed Bread (Vegan, Gluten-free, No Added Oil)

I love sunflower seeds, they add flavour and a beautifully crunchy exterior. Alternatively you can use pumpkin seeds. This vegan and gluten-free bread makes the perfect base for my beloved avocado, and hummus, smoky tofu slices and and and…

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Sunflower Sead

Servings 1 Bread

Ingredients

For one 23cm loaf tin you’ll need:

• 250 ml warm water
• 2 1/2 teaspoon active dried yeast
• 1 teaspoon coconut sugar
• 150 g sunflower seeds
• 220 g white rice flour
• 140 g buckwheat flour
• 40 g cornflour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon salt
• 310 ml additional warm water
• 1/2 cup sunflower seeds for garnish

Instructions

• Mix 1 cup warm water with the active dried yeast and coconut sugar and stir well. Let sit until it becomes foamy on top.
• In the meantime pulse the sunflower seeds in the blender to fine crumbles. Transfer to a medium sized bowl.
• Sift remaining dry ingredients into the bowl and mix well.
• Pour in the foamy yeast mixture, add 1 1/4 cup warm water and stir well to combine. The dough should become fairly moist, but still quite thick, so that you can just sort of ‘pour’ it.
• Line loaf tin with baking baker and sprinkle sunflower seeds. Then pour/scoop the dough into the form, spread evenly and sprinkle remaining sunflower seeds on top. Press them into the dough with your hands or by using a wet pastry brush.
• Let sit in a warm spot without draft until the dough has risen considerably (about 45 minutes). You can use your oven, by switching it only shortly so that it becomes warm (but not hot!).
• Place in oven and switch on to 200°C (top-/ bottom heat). Bake for approx. 45 minutes. If the sunflower seeds on top get brown too quickly (which they possibly will do), cover with a loosely placed sheet of aluminum foil.
• Let cool down a little before taking out of loaf tin and then let cool down on a cooling rack (if you can resist that long ).

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 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.

But that does not repel me from working on rather cold recipe creations. Like this vegan, gluten-free, nut-free and coconut free chocolate ice cream recipe, that I have been working on for a while now.

After a few variations I can say that it is quite crucial to add some kind of seed or nut in order to achieve a deliciously creamy texture. I opted for sunflower seeds because they are my personal favourite. You could also use pumpkin seeds or nuts, if you are OK with them. Make sure you soak them though.

As always, this recipe works with and without and ice cream maker. Please see instructions for both options below

Please note: I cook the sweet potato without peeling it, in a pot topped with water. Then let it cool down a little before peeling. This way it won’t soak up so much water. You can also bake it in the oven until tender.

For approx. 1.5 liter you’ll need:

1/2 cup (140g) cooked kūmara (sweet potato)
1/2 cup (75g) sunflower seeds,  soak them in filtered water for at least 8 hours, then rinse and drain
3/4 cup (75g) FAIR-TRADE cocoa or cacao powder
1 cup (140g) dates, pitted and diced (or more if you like it sweeter)
3 cups (750ml) water

some extra cacao nibs if you like to add some more chocolate flavour and crunch (optional)

Preparation with ice-cream maker

1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer mixture to the ice cream maker and churn until it is almost finished.

3. Pour in the cacao nibs and let churn for another 2 or 3 minutes.

4. Scoop the ice ‘dream’ into a freezer safe container and pop in freezer for an hour or so to let firm up properly.

Preparation without high-speed blender:

1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer the mixture into freezer safe containers, filling the container not higher than the thickness of your finger. Place in freezer until solid.

3. Pop frozen ice dream slabs onto work bench and cut into cubes.

4. Place ice cubes in high speed blender and using the tamper, push them at medium speed into the blades until it is ice-creamy.

5. Scoop a layer of the  ice ‘cream’ into a freezer safe container, sprinkle with cacao nibs. Then add another layer and sprinkle with cacao nibs again. Repeat until finished. Place in freezer until it is more firm.

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.

But I felt like creating a sauce that is not only vegan and gluten-free but also free from soy and nuts. Since I am a huge fan of sunflower seeds, I had to try a sauce with those. And yes, they make a beautiful base!

This sauce is rich and flavourful, with just the right amount of herbs and spices. Feel free to add heaps of other vegetables (egg plant, zucchini, capsicum, you name it)

Please note: there is a bit of soaking involved in order to make this recipe. Please make sure you plan in the additional time.

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No-Meat Sunflower Seed Bolognese Sauce (Vegan, Gluten-free, Soy-free, Nut-free)

This sauce is rich and flavourful, with just the right amount of herbs and spices. Feel free to add heaps of other vegetables (egg plant, zucchini, capsicum, you name it)

Course Bolognese, Sauce

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Bolognese, No-Meat, nut-free, Sauce, soy-free, Sunflower Sead

Servings 4 portions

Ingredients

• 150 g sunflower seeds soak them in filtered water for at least 6 hours, then rinse and drain
• 10 sun-dried tomatoes (without oil soak in filtered water for at least 3 hours, the drain
• 1 teaspoon coconut oil or 2 (instead of 1) tablespoon water for oil-free option
• 1 onion finely diced
• 1-2 carrots finely chopped
• 2 teaspoon dried oregano and/or dried basil & thyme
• 1-2 garlic cloves minced
• 2-3 teaspoon ground paprika
• 700 ml (approx.) bottle passata (pureed tomatoes)

Instructions

• Heat a medium sized pan with coconut oil or water. Cook the diced onion until golden brown. Then add carrots and cook for another 5 minutes.
• In a blender or food processor, pulse the sunflower seeds to crumbles. Add to the frying pan.
• Then chop or pulse the soaked sun-dried tomatoes and add to the frying pan. Sprinkle with dried oregano and stir through well.
• When it has cooked for a few minutes, add minced garlic and ground paprika. Stir well and then pour in passata. Rinse the passata bottle with a little water and add to the frying pan. Bring to the boil. Done

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.