Caramel pears

It tastes delicious!

Serves 2:
Pears (2 - ripe, peeled and cubed)
Coconut oil (1 tbsp)
Coconut sugar (1 tbsp)
Cinnamon (1 tsp)

1) Put the coconut oil and pears in a small pan.
2) Add the coconut sugar and cinnamon.
3) Simmer in low heat until the pears are soft and the sugar melted.
4) Enjoy warm, room temperature or cold .... as you wish :)

Courgette, carrot and parsnip stir-fry

Serves 2:

Coconut oil (1 tbsp)
Garlic (1 clove - minced)
Ginger (1 tsp - grated)
Red onion (1 - minced)
Courgettes (3 - cubed)
Carrot (2 - small stripes) 
Parsnip (2 - small stripes)

Soy sauce (low sodium - 2 tbsp)
Fresh herbs (1 tsp-minced)

1) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions, carrots, parsnips and stir fry for 3 minutes. Turn the heat to medium, add in the courgettes, ginger and the garlic and stir fry for 3 minutes more.
2) Stir in the soya sauce and the herbs, enjoy!

Red rice and veggies stir-fry

Inspired by Asian cuisine flavors, fast, easy, nutritious and yummy!

Serves 2:
Red rice (200g - cooked and cooled)
Zucchini (200g - chopped)
Mushrooms(100g - sliced)
Leek (100g - chopped)
Coconut oil (1 tbsp)
Soy sauce

1) Heat oil in a wok or skillet, add zucchini and leek, cook them over medium-high heat for about 3 minutes, add the mushrooms and cook until they lose all the water.
2) Add the rice season with soy sauce and cook until rice is warm.

Blueberry cashewcake

Another delicacy made special with Roberts Berries :) Yummy!

Serves 4:
Almonds (75g)
Dried Figs (pitted - 75g)

For filling :
Cashews (raw - 100g)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

Topping:
Chia seeds (2 tbsp)
Berrie wild blueberry (200g)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add almonds and figs to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.
7) Mix berry wild blueberry and chia seeds together. Let it sit in the fridge for a couple of hours and top the cashew cakes before serving.

Date muffins

Gluten free... vegan... sugar free...

 

Makes 4:

Oat flour (gluten-free - 3/4 cup)

Rolled oats (gluten free - 1/4 cup)
Baking powder (1 tsp) 

Coconut oil (melted - 2 tbsp)  
Date syrup (2 tbsp) 
Lemon juice (2 tsp) Rice milk (1/4 cup)

1) Preheat oven to 180ºC.

2) Mix together all ingredients in a large bowl.

3) Add the mixture to muffin thins.
4) Bake for 15 to 20 minutes.
5) Enjoy them simple or with a date syrup glaze.

Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Macadamia and blueberry mousse

Raw, rich and delicious!

Serves 2:
Macadamia (50g - soaked, at least, 2 hours)
Blueberries (150g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend macadamia with fruits until it forms a very smooth paste.
2) Add agave nectar and coconut oil. Mix again until combined.
3) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

Tofu and vegetables stir-fry

Fast, nutritious and delicious...

Serves 2:
Tofu (hard and cut into cubes)
Coconut oil (2 tbsp)
Fresh ginger (1 tbsp grated or minced)
Garlic (1 clove minced)
Fresh vegetables of your choice (500g - broccoli, peas, carrots, onion, bell pepper, snow peas,...)
Soy sauce (1 tbsp - make sure is gluten free for a gluten free recipe)
Sesame seeds

1) In a wok or a large skillet with coconut oil stir-fry the coconut until brown, reserve the tofu and add 1 more tbsp of coconut oil, the vegetables, garlic and ginger and cook over high heat until tender.
2) Add the tofu and the soy sauce, cook until heated through and well mixed. Sprinkle with sesame seeds before serving.

Muesli Cookies

Yummy :)

Makes 14 cookies:
Rye flakes (40g)
Oat flakes (40g)
Rice flakes (40g)
Pumpkin seeds (10g)
Sunflower seeds (10g)
Coconut oil (50g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix lakes, seeds, date syrup and coconut oil.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Chocolate cake with chocolate frosting

Healthy, indulgent... delicious!

Makes 1 cake (medium):  
Oat Flour (100g) 
All-purposes flour (100g)
Muscovado Sugar (125g)
Coconut oil (room temperature - 50 ml) 
Baking Soda (2 tsp) 
Raw Cocoa powder (80g) 
Water (200 ml - boiling)

Frosting: 
Semi-sweet chocolate (50g)
Coconut oil (1 tsp)
Soya milk (or other vegetable milk - 1 tbsp)

1) Preheat the oven to 180C/350F/Gas 4. 
2) Line one cake tin with parchment paper. Set aside. 
3) In a large mixing bowl, stir together the dry ingredients. 
4) Add coconut oil and mix. 
5) Stir in boiling water (batter will be thin). 
6) Pour the batter into the prepared tin.
7) Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow to cool. 
8) Prepare the frosting. Melt the chocolate with the coconut oil. 
9) Pour over the chocolate frosting.

Sea bucktorn pop cakes

Biokia sea buckthorn powder is rich in dietary fiber, vitamins C and E as well as potassium, copper and manganese.

Makes 12 small cake pops:

All-purpose flour (1 cup)
Baking powder (1 tsp) 

Coconut oil (melted - 2 tbsp)  Agave syrup (1 tbsp)
Sea buckthorn powder (1 tbsp)
Rice milk (1/4 cup)

1) Preheat the cake pop machine.
2) Mix together all ingredients in a large bowl.

3) Add 1 tbsp of batter into each cake pops holes.
4) Close the top and bake for 3 to 5 minutes (depending on your machine)
5) Pull them out and let them cool. Enjoy them simple or with a glaze.

PS: If you don't have a cake pop machine you can do them as mini muffins and bake them in the oven. 

Vegan coconut and chocolate balls

Refined sugar free, gluten free and vegan.

Makes 4 
For the filling:
Shredded coconut (50g) 
Organic coconut oil (25g - room temperature)
Agave nectar (20g)

For the coating: 
Raw cocoa powder (10g)
Agave nectar (1 tsp)
Organic coconut oil (1 tsp)
 
1) Place coconut, coconut oil and agave in a bowl and mix through until well combined.
2) Roll mixture into balls, place onto a baking tray and pop into the freezer to chill.
3) Melt the coconut oil and combine with cacao and agave.
4) Take the balls out of the freezer, dip into the chocolate mixture and place back into freezer.
5) Enjoy and if there's some left keep them chilled, in the freezer.

Oat and Date Cookies

Sugar free, gluten-free, crunchy and delicious!

Makes 14 cookies:
Oat flour (60g - Provena gluten free)
Rolled oats (120g - Provena gluten free)
Coconut oil (60g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix oats, date syrup and coconut oil.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Skillet Cake with Açaí Frosting

This week has kept me very busy, the days seemed to have 48 hours ...
the dinners had to be simple, quick and nutritious. And so açai powder and coconut oil played a main role at dessert time.

High Tech Scandinavia products are tastefull and you can order them online.

Serves 4:
Muscovado Sugar (50g)
Vegetable milk (200 ml)
Coconut oil (1 tbsp + 1 tsp)
All purpose flour (150g)
Baking powder (1 tsp)

For the frosting:
Cashews (raw - 50g - soaked for 2 hours) 
Lemon juice (fresh - 1 tbsp) 
Agave (1 tbsp) 
Açaí Powder (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one teaspoon of coconut oil in a woven proof skillet, add the dough, smoothing with a spatula. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes, until golden brown.
4) Rinse and drain the cashews. Add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the açaí powder and give it another quick blend.
5) Spoon into the cake and enjoy.

Havregurt Cake with Apple Topping

Oatly has this natural oatgurt: "We make our oatgurt on a fermented oat base that will remind you of yoghurt but it doesn’t contain the work of animals which puts it in a league all by itself."

So I've tried it... with granola like this one.

It's not a yogurt has they say but it's really much better... but while I as eating breakfast and tasting the oatgurt I had the idea to try it on a cake...

Havregurt cake with apple topping

Makes 1 cake:
All-purpose flour (2 cups)
Baking powder (2 tsp)
Muscovado Sugar (1/2 cup)
Natural Oatgurt (1 cup)
Extra virgin olive oil (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

Topping:
Apple (1-chopped)
Coconut oil (1 tbsp)
Muscovado Sugar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan. Bake at 180ºC.
5) Melt the coconut oil, add the apple, sugar and cinnamon over low heat. Cook the apples until tender.
6) Take the cake from the oven (it should be tender in the top) and add the apples. Return the cake to the oven.
7) Bake until a toothpick inserted comes out clean and the top is golden brown.

Boiled Potatoes with Sautéed Onions and Mushrooms

And here we are in our new house/life... this is the view from our dinning table.

In the first two weeks we've been very busy, but happy :)
We are rediscovering new flavours and ingredients... these potatoes tasted really good...

Serves 2:
Potatoes (400g)
Coconut oil (1 tbsp)
Red onion (1 - sliced) 
Mushrooms (400g - chopped)
Olive oil (1/2 tbsp)
Salt

1) Peel and cut potatoes into irregular chunks. Put the potatoes in a large pot, add water to cover the potatoes and bring to a boil over medium-high heat. Simmer the potatoes until fork tender (10 minutes).
2) In a large skillet, melt 1 tablespoon coconut oil add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms and sauté, stirring often, until the mixture is light brown, about 5 minutes.
3) Transfer the onion and mushrooms into a bowl, and set aside.
4) Heat the olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and allow to cook, stirring occasionally, until the wedges are browned on both sides (10 minutes)
5) Reduce heat to medium stir in the onion and mushroom mixture and adjust the seasoning. 

Cashewcake

Soft, delicious and full-bodied... almost raw, vegan... 

Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)

For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky. 
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Raw Strawberry Mousse

On a cold and rainy day, after a wet race, a raw dessert delicious and very easy to make...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Chia seeds (2 tsp mixed with 1 tbsp water)
Strawberries (100g - frozen, organic)
Banana (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews and chia.
2) Add the fruits until it forms a very smooth paste.
3) Mix agave nectar and coconut oil until combined.
4) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

Raw Cashew and Red Fruits Mousse

And today after a lunch full of veggies, the dessert was...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Strawberries (100g - frozen, organic)
Blueberries (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews with fruits until it forms a very smooth paste.
2) Add agave nectar and coconut oil. Mix again until combined.
3) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

Apple "Boleima"

A tradicional portuguese recipe from alentejo, "veganized" :)

Plain flour (2 cups)
Whole wheat flour (1 cup)
Rice Milk (1 cup - or any other vegetable milk)
Coconut oil (1/2 cup)
Apples (4 - cut into quarters and laminated)
Muscovado Sugar (1/2 cup) 
Cinnamon (1 tbsp)

1) Preheat oven to 180C.
1) Mix the dry ingredients in a bowl and make a hole in the center, place the milk and the oil into it and mix until smooth.
2) Knead by hand adding more flour if necessary. Divide the dough into two roughly equal parts.
3) Place one portion of dough on vegetable parchment and flatten with a roll pin until gets thin. Do the same with the other and reserve.
4) Cut the apples into quarters, peel and cut them into thin slices. 
5) Place the vegetable parchment with one part of the dough in the baking pan, sprinkle with sugar and cinnamon and distribute the apple slices and sprinkle again with sugar and cinnamon.
6) Turn the second dough over the apples. 
7) Slightly close the ends of the dough squeezing them between your fingers.
8) Bake until golden brown (about 25 minutes).