It’s sun, so it must be and ice cream. Completely vegan, because of coconut milk and colorful, like a rainbow! 100% natural, no artificial colors, thickeners and preservatives. The beautiful colors of the rainbow are due to the natural dyes contained in fruits, vegetables and […]
Month: May 2017
We often hear and say “I lost energy”. What does this really mean and how does it reflect on our well-being, appearance and health? How can we “raise” the energy level so that we feel that we live and breathe in full foot? How to […]
Delicious, light and nutritious proposal for sweet dessert.
Extremely energetic, thanks to buckwheat flour and millet.
A healthy dose of slowly releasing carbohydrates, providing a feeling of satiety for a long time.
Not sensitized, gluten free and lactose free. Ideal for people with intolerances, allergies, children, and all who want to make a healthy day sweeter with a delicious dessert.
The addition of seasonal fruit complements her delicate taste.
In the season of berries – strawberries, raspberries or blueberries will be an ideal addition, but equally deliciously blends with pears or apricots.
- 1 cup of buckwheat flour
- 50 g butter (or vegan coconut oil)
- 1 tablespoon of xylitol or stewii
- ½ teaspoon baking powder
- a pinch of Himalayan salt
- about 1/3 cup of cold water
- ½ cup of millet (amount before cooking)
- 1 cup of vegetable milk
- 1 teaspoon of coconut oil
- 1 tablespoon of vanilla pudding (powdered, sugar-free) or 1 tablespoon of potato starch
- xylitol , stevia or maple syrup for sweeteners (quantity as determined)
- seeds with ½ cane vanilla
- pinch of Himalayan salt
Combine flour with chopped butter (oil), add the remaining ingredients and knead crumbs cake.
Form a ball and cool in the fridge about 30 minutes.
Grate the greased, lay out the baking paper and put it on a buckwheat cake.
Prick the fork in several places and bake in the oven at 365 degrees until the mountain is blurred (about 20 minutes).
Pour the millet thoroughly, pour in vegetable milk, add a teaspoon of coconut oil, a pinch of salt and cook until soft (or even to overcook).
At the end of cooking, add 1 teaspoon of vanilla pudding or potato starch and 1/2 teaspoon vanilla seeds.
Grind on smooth cream. "We cool" to taste according to the discretion. If the cream was too thick and hard to blend, add a small amount of vegetable milk.
Cooled from the buckwheat tart, warmed with warm vanilla cream (we can gently warm it). Thanks to the fact that we apply a warm cream - the bottom of the grate will soften softly and will not dry *
* Due to the fact that the bottom is gluten free it is quite hard and can be slightly crushed when sliced. Applying a warm cream on it will make it slightly softer.
Remember, do not put the ready-made tarts in the fridge right away. Let's give her time to get the ingredients together. Over time, the tart is getting "humid", it is not so fragile and hard.
It can be successfully stored a few days in the refrigerator.
It perfectly with fresh, seasonal fruit and almond flakes.
Already “almost” summer, so time for “Almost Margeritta”! And it’s strawberry, with fragrant, juicy and fresh fruit. Nice Mexico! And that’s literally because the original Margeritta recipe comes from Mexico. Nobody really knows how the recipe for this drink came to be. One of the […]
Sweet, juicy, extremely refreshing and nourishing. When it comes, they bring forth the summer’s bloating. They taste deliciously eaten straight from the bush as an addition to desserts, cakes, cocktails and green lettuce. We can close the summer in a jar in the form of […]
What will you say for a sweet breakfast, but without sugar?
On waffles, but without added gluten flour?
With chocolate cream, but without chocolate and tons of sugar?
For protein-fat breakfast, which from the morning will drive our metabolism and will add satiety feelings for a long time?
I’m with you! There is nothing more pleasant than healthy and energy to start the day.
Almond waffles for breakfast or as a “sweet” snack or dessert!
The secret ingredient and base of the waffles is almond flour (you can buy ready or self-almond powder).
Almonds are considered by ayurveda to rasayana, or food that builds energy.
Almonds, as the only nuts, are highly alkaline and rejuvenate the body.
I honestly say I had some approaches to gluten-free waffles, and the effects were different 🙂
Most of the recipes I tested and modified were baking powder or baking soda, which unfortunately translated into strange taste and “tongue tingling.”
I did not expect this, so I decided to give up these substances.
Managed to! Waffles are without crocoons 🙂
The role of the “aerator” is full of egg white, so this time I apologize to all Vegan for the eggs (attempts at egg replacement in my opinion did not work out best, so I do not mix and leave this recipe with chicken eggs).
Waffles are made very quick, even if we do not have much time to prepare breakfast, this recipe is perfect and does not require a lot of work.
When baking waffles, we make a cream chocolate cream … also expressly, because it is enough to distil avocado with raw cocoa, a hint of sweetener (xylitol, stevia, maple syrup) and already!
- 1 cup almond flour
- 2 bio eggs (we separate yolks from proteins)
- ¼ cup vegetable milk
- 1 tablespoon of unrefined coconut oil
- 1 tablespoon stevia or xylitol
- A pinch of turmeric (will give beautiful golden color waffels)
- A pinch of Himalayan salt (to beat the proteins)
The yolks are separated from the protein, mixed with almond flour, vegetable milk, melted coconut oil, stevia, xylitol or maple syrup and a pinch of turmeric.
In a separate pot, we whip rigidly protein with salt and add to the mass on the waffles. Gently mix to avoid spoiling the foam structure.
We warm up the waffle, gently grease and pour some of the mass *.
We fry until the waffles have blossomed.
Important: After baking do not put waffles on a flat plate immediately, because they will lose their fluffiness. It is best to "put" them vertically between the two vessels or gently lay on the grill to allow air to flow.
*Depending on the size of the gourmet you have to estimate how much dough to pour at a time. The cake is a bit "growing" and you have to be careful not to float during frying. I divided the mass into 2 parts - my waffle maker comes out 5 small waffles - hearts.
Waffles are served with chocolate cream, a handful of almond flakes and favorite fruit.
You can also have them “American” with maple syrup or favorite, preferably home-made jam
To this delicious tea / coffee and we can full of energy and health to start another wonderful day!
Vegan in the outdoors, that is the barbecue season in full! May I say spring and first open meeting with friends and friends behind us. Undeniably, the barbecue season started and will be popular until early autumn. How to prepare to lightly, tastefully and healthily […]
The asparagus romance with the fennel must end well 🙂 And so it will be, because the double cleansing force in the attack! Slender asparagus are the cleansing masters. Contains asparaginin, which removes water through the kidneys, resulting in accelerated excretion of toxins and unnecessary […]
Are you looking for an idea for a quick breakfast on a spring day?
Today, the kitchen serves a crown vegan dish and people who do not eat eggs – a “tofu – scrambled”, but without the eggs.
With a solid serving of wholesome protein, with asparagus, chives and sun (because of yellow) curry spices.
With Vital Bread, a handful of favorite lettuce, a few cocktail tomatoes and a spring and a fully balanced breakfast ready!
- Cube of natural tofu (about 200 g)
- 5-6 pieces of green asparagus (cooked)
- ½ small onion (optional)
- 1 tablespoon refined coconut oil (odorless)
- ½-1 teaspoon of curry spices
- To taste: black kala namak salt - if you want to get the taste of "egg" (to buy in oriental food stores) or Himalayan salt and freshly ground pepper
- 1 tablespoon chopped chives
- After a handful of favorite lettuce and cherry tomatoes (or plain tomato)
Tofu is crushed into small pieces (hands or fork).
In the pan heat the coconut oil and fry the finely chopped onion.
Add crushed tofu, curry spices and salt (black or Himalayan) and pepper.
Cover the lid and choke a moment.
If you like a more "damp" dish then you can add some water to the pan (tofu tends to dry quickly during the heat treatment).
After a few minutes add chopped and boiled green asparagus and gently mix.
Sprinkle of chives and cherry tomatoes and lettuce
It tastes great with Vital Bread.
Good to know:
Black salt kala namak contrary to appearances is not black, but gray-pink. It is obtained from ordinary rock salt or extracted from salty lakes and then roasted at high temperature where it converts sodium sulphate to sodium sulphate, which gives it a distinctive “egg” flavor.
Store it in a tightly closed jar as it quickly loses its specific taste and aroma.
Why explosive? Because it’s so bubbly with health and nutritional values! And the grenade also messed up in it J Extremely nutritious, yet light, gluten-free quinoa porridge with cashew nut milk and pomegranate seeds, almonds and a pinch of wonderful cinnamon. Could there be a […]