Vegan gluten free banana cake

I can honestly say, this is so far the BEST banana cake I made. 

And this time is vegan!!!

And as usual gluten free. 

What are you waiting for then?

Let's bake it.

Ingredients needed:

225g gluten free flour (I used 200g white gluten free self rising flour + 25g brown rice flour)

2 flax eggs

2 tsp baking powder

3 tbsp xylitol (or any other preferred sweetener)

3 tsp cinnamon

1 tsp all spice

2-3 ripe bananas

75g melted coconut oil (or olive oil)

handful dried fruits and nuts (I used raisins, cranberries, sunflower seeds and pumpkin seeds)

* chocolate chips (optional)

* apple pure (optional)

Instructions:

Prepare flax eggs: 1 tbsp of flaxseed + 3 tbsp of water. (= 1 egg). 

Mix and let sit in fridge for 15mins.

Preheat oven to 180°C.

Mix all dry ingredients together.

Smash bananas and add an apple pure. Mix well. 

Add wet ingredients into dry ones, add your flax eggs and mix again.

Grease your baking pan (of any shape) with a bit of coconut oil and fill up with the mixture.

Bake for 25-30mins.

Enjoy x

DF/V/V+/GF/SF/WF

Banana coconut burgers

I am a huge fans of bananas and coconut 

and I absolutely enjoy every single recipe made out of them.

This is one of them. 

Simple and tasty sweet burgers.

They are super quick, moist and they go perfectly with tea or coffee.

Ingredients needed (for 20 pieces):

dry ingredients:

2 cups oats

1 cup ground almonds

1 cup desiccated coconut

1/2 cup mixed nuts (whole, cut or ground)

pinch of salt

1 tsp allspice

1 tsp baking powder

1 tsp cinnamon

*cacao nibs (optional)

* raisins (will add them next time!!!)

wet ingredients:

3 ripe bananas (mashed)

1/2 cup coconut oil (melted)

1/2 cup coconut jam (or agave, date, maple sirup)

1 tsp almond essence

Instructions:

Preheat the to oven to190ºC. 

Mix all dry ingredients together.

Melt coconut oil, add jam/sirup and almond essence.

Combine dry mix with the wet one.

Shape the mix into small balls (flatten them if wanted) 

and then pop them into a baking tray 

(make sure you rub the tray with coconut oil to prevent sticking).

Bake for approximately 10-15min max (depending on oven) 

until browned on the outside.

Enjoy x

DF/GF/SF/WF/V/V+

Sweet potatoe-courgette quiche

Like having a quiche for lunch or dinner?

Great, so lets make your own one with ingredients you know and you prefer.

Ingredients needed:

2 sweet potatoes

2 courgettes

1 onion

2 garlic cloves

2 eggs

1/4 cup olive oil

1 cup buckwheat flour

salt

pepper

herbs

*salad to serve

Instructions:

Coarsely grate sweet potatoes and courgettes.

Chop onion and garlic. 

Mix it all with the rest of the ingredients, taste with seasonings as you wish.

Bake on 180°C for about 40mins.

Best to serve warm, but it is tasty yummy also cold.

You can also use just courgettes or combine them it with carrots :)

Enjoy x 

GF/SF/WF/V

Beetroot stuffed pan-cake

This recipe is for everyone who loves pancakes and especially BEETROOT! 

This veggie is not only super healthy, but makes an amazing colour for your food too, wherever you use it.

I made this savoury version for today's lunch, but pancakes can be eaten also in sweet version. 

Please send me your sweet ideas or share with others :-)

Ingredients needed for about 25 medium pancakes:

3 roasted organic beetroots (roast in oven at 200°C for 15-20mins)

2 eggs

1 cup of gluten free flour (I used buckwheat one)

1/4 cup olive oil (or melted coconut oil)

1/2 cup milk (I used oats one)

1 tsp baking powder

pinch of salt

black pepper

1 tsp apple cider vinegar

coconut oil for making pancakes

Ingredients needed for a filling:

fresh spinach leaves

fresh fennel

green olives

cottage cheese 

Instructions:

Mix all pancake's ingredients together and start to make pancakes :-) 

I am sure you all know how to make them. 

In meantime prepare your filling: blend all ingredients together.

And now serve.

Enjoy x 

GF/SF/WF/V

Healthy Apple Pie

Remember that juicy tasty grandma's apple pie you used to enjoy every time you visited her for holiday? Or mom's one she used to make every Sunday after lunch? This is it!!! 

Now, in healthier gluten free vegan version ready for you to get addicted to. 

As I did after my first bite...

Ingredients:

150gr oats

150gr buckwheat flour (or any of your choice)

80gr coconut sugar

180gr melted coconut oil

5-6 juice sweet apples (or 3 apples and 3 pears, up to you)

cinnamon

1tsp vanilla powder (or drops)

pinch of salt

Instructions:

Grate coarsely apples. 

Have 2 bowls ready to make a "dough".

Mix oats, flour, sugar, cinnamon, vanilla and salt together and divide the mixture in half. 

Or, if this is easier for you, prepare identical 2 mixtures 

(each 75gr oats, 75gr flour, 40r sugar, cinnamon, salt together) in 2 separate bowls.

Preheat your oven to 180°C and line your baking tray (20x20cm) with a baking paper. 

Pour 1 mixture on the bottom (don't press too much!),  then add all grated apples (again, don't press too much!) and pour the other half of mixture on the top. 

Now pour all the melted coconut oil on the top of the cake.

Bake for about 30-40minutes until golden and leave to cool down completely before serving. 

But I am telling you it will be hard to wait :-)

Enjoy x 

PS: Inspiration taken from FITNESS GURU. Slightly altered to even healthier (gluten free) version.

GF/WF/V/V+

Cashew ginger granola

Here I am with another granola combination for you to try.

Granola is great as you always mix just ingredients you fancy or have available and you have a great breakfast or snack ready in few minutes.

This time I decided to make one with a hint of ginger and quinoa.

Ingredients needed:

2 cups oats

1 cup soaked and drained quinoa

1 cup cashew nuts (coarsely cut)

handful dried apricots (cut in small pieces)

1/4 cup melted coconut oil

1/2 cup maple sirup (or date sirup)

sesame seeds

ground ginger

bit of fresh grated ginger (as I didnt have caramelized one)

cinnamon

salt

Instructions:

Mix oats, quinoa, sesame seeds and cashew together.

In a small bowl mix remaining ingredients together (a part from apricots) and pour over the dry ones. 

Mix well and spread equally on the baking paper sheet on the pan. 

Bake at 150°C for about 20-30mins until fragrant and light brown. 
Its necessary to mix it time to time so you prevent it from burning!!!  

Leave to cool down, add apricots and store in an airtight container at room temperature for 3-4 weeks or in the refrigerator for up to 6 weeks.

Enjoy x

DF/GF/SF/V/V+

 

Buckwheat salad with salmon and mango lime dressing

My improvisation of today's lunch/dinner made my man very happy and full:). And myself too.

It was really tasty. The mango lime dressing goes very well with the fish, so I can only highly recommend this combination.

Ingredients needed for salad:

1 cup buckwheat

green beans

yellow pepper

green olives

1 shallot

coconut oil

organic salmon (or any other fish, fillet or even chicken)

Ingredients needed for dressing:

1 ripe mango

1/2 cucumber

1 lime (juice)

1 garlic clove

handful cashew nuts

black pepper

salt

vinegar

Instructions:

You can either make this salad totally raw or half raw, the way I did it. 

Cook 1 cup of buckwheat. Melt some coconut oil on pan, add cut shallot, green beans and pepper.
Steam for a while. Set aside. Prepare your fish.

Now make your dressing mixing all ingredients together in blender for about 3mins.

All ready. 

Enjoy x 

DF/GF/SF/WF