Vegan Almond Oat Coconut Cookies

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Cookieeeeeeeeessssss.

THE best.

Do you like cookies?

Is that even a question?

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These cookies have been inspired by Girl Scout Samoa Cookies and Fudge Stripes Shortbread cookies. It’s like the two had a baby cookie 😀

My cookies have oat flour, almond flour, coconut oil, coconut, vegan butter and maple syrup as main ingredients. They are crumbly and soft on the inside and crunchy on the outside. And because they’re made with healthy ingredients don’t feel bad to have them for snack. In fact, I highly recommend it.

Oh, and the chocolate drizzle? A must! All homemade, so no worries.

I kept mine in the fridge because I wanted to make sure the chocolate stays solid and because I like it to be cold. They got a bit chewier, but not too much.

Enjoy and let me know if you make them!IMG_1564-1

Ingredients
  1. 2 cups of oats, blended into flour
  2. 2 cups of almond meal (I used dry almond pulp I had left over from making almond milk)
  3. 1.5 cup shredded coconut
  4. 10 tbsp ice cold water
  5. 1/4 cup COLD coconut oil
  6. 1/4 cup COLD vegan butter
  7. 1/4 cup COLD maple syrup
chocolate for drizzle
  1. 1/2 cup coconut oil
  2. 1/2 cup cocoa butter
  3. about 1/2 cup cacao powder
  4. 1/4 cup maple syrup – more or less based on preference
Instructions
  1. Preheat oven to 350F.
  2. Combine oats, coconut and almond meal in a bowl and add cold coconut oil and vegan butter.
  3. Mix with hands fast because you don’t want the butter and oil to melt. This will form a crumbly dough.
  4. Add ice cold water and mix into a dough.
  5. Then add maple syrup and mix again. The dough will become pretty wet, but that’s ok.
  6. Cut off about a quarter of third of the dough and roll with a rolling pin or pastry roll into a thin, cookie-like thickness. If the dough is sticking to the roll too much, press into cutting board with hands.
  7. Keep in mind that the dough will not rise so roll/cut into the exact desired size.
  8. Use a flower shaped cut out to make cookies, baking 12 cookies per sheet. I yielded 22 cookies but you may end up with more or less based on the thickness of the dough.
  9. Bake for 15 minutes until golden brown. If you’d like more crunch bake in 5 minute increments until they get as crispy as you like.
  10. Let cool on cookie rack.
  11. While the cookies are cooling make chocolate by melting the oil, butter and melting syrup and adding cacao powder, while mixing, until nice and thick. See notes.
  12. Enjoy with loved ones!
Notes
  1. Keeping the oil, butter and syrup cold will help with the dough sticking together. Once you have a dough formed with all ingredients you don’t have to worry about it falling apart because the oats will absorb water and therefore keep everything intact.
  2. I drizzled the top first, let cool off in the freezer and then I dipped the bottoms, flipped them upside down and put in the freezer again. Once solid I stored them in a sealed container in the fridge.

 

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Vegan Banana Pudding

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This pudding, you guys…. I have no words! I experimented and it worked and it’s the best pudding I’ve ever had. No joke. I was so surprised when I tasted it and had to consume the whole cup right away. And then another a bit later with chocolate chips I made that same day. And then I knew I had to make sure to tell you all about it. (Btw, the little spots you see from outside the cup are just air bubbles.)

This pudding is one of the smoothest things I’ve ever had. Please don’t think I’m weird, I’m just really happy with how it turned out 🙂

I have also tried edible flowers for the first time. I have to admit I was weirded out, but gave in and tried them and they tasted like radishes 🙂 Cute for decoration on this pudding, but don’t eat them with this. Stick to salads with them in.

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When I was little, my mom used to make instant pudding because that’s what was cool then. Instant food was in and everybody was doing it. I remember banana, strawberry and chocolate pudding poured into glasses filled with fruit or round lady fingers. Yum. It was good. Not healthy, or nutritious, but we all loved it.

But now, I can have both yummy and healthy at the same time. This pudding is so easy you’ll want to make it right away. Ingredient count? 3. I know you don’t believe me, but it’s true. It’s also gluten free, sugar free and oil free. And super good for ya.

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I bet you’re wondering what makes it purple. The most amazing and healthy vegetable ever. Yes, I said vegetable. Purple sweet potatoes! So good for you!

 

They have:

Antioxidants ✅

Iron ✅

Calcium ✅

Healty Fiber ✅
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Ingredients
  1. 2 cups of sweet purple potato, steamed
  2. 2 bananas
  3. 1 cup unsweetened almond milk
Instructions
  1. Peel the potatoes and steam until soft.
  2. Let the potatoes cool down a bit, but not until completely cold.
  3. Put all ingredients in a blender and blend for about a minute until SUPER smooth.
  4. Pour into glasses and let chill.
  5. Enjoy with loved ones!
Notes
  1. If you want it sweeter and more banana-ish add a banana. Super ripe bananas are the best since you don’t have to use that many.
  2. I usually first blend almond milk with potatoes, then I add bananas to preferred taste.
  3. When you use warm potatoes the pudding stiffens up nicely as it cools in the fridge. If it’s not pour-able after blending then you need more almond milk. I made that mistake once and it was too hard and very potato-ey 😀 You shouldn’t have a hard time pouring into jars.

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2 Ingredient Blueberry Icecream

I make banana ice cream a lot. A LOT. People always ask me what I use to make it and almost never believe me when I tell them it only has one ingredient. After a little explanation they become believers. Banana ice cream is really the simplest frozen treat you can make. It only requires frozen bananas and desired toppings. I try to make sure I have 2-3 bananas in my freezer at all times. Depending on your freezer they stay pretty nice for about a week, or even longer. If you don’t make ice cream, you can always use them in your smoothies, so nothing is wasted.

For this one, I used blueberries and bananas, but feel free to mix whatever frozen fruit you like as long as you make sure there’s at least one banana to get the nice and creamy consistency. Heck, add some spinach while you’re at it.

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As hard as it is to believe, you really only need bananas for the basic banana ice cream. The secret? Food processor. A blender won’t do it. You can try, but you will most likely need to use milk in order for the blender to be able to chop it all up. And in the end, the consistency won’t be as creamy as it could be.

So, here’s what to watch out for while making it in a food processor:

1. At first, your machine will dance on the counter as if it was Saturday Night Fever.

2. Then all the bananas will get chopped up and it’ll look like shaved ice (even more so if there is other fruit because it’ll give it more of a sorbet look).

3. Next, a huge mass forms and it will go around, looking as if it was pole dancing. No biggie, keep going.

4. Last stage is when that big mass breaks down and looks like a soft serve. It’ll be all pretty quick so make sure you don’t walk away. You’re done!

Some people add sweeteners, but, honestly, if you freeze ripe bananas there’s no need. Unless you have a super sweet tooth 🙂

And toppings? Anything you’d like. Nuts? Sure. Chocolate? You better! Sprinkles? Go for it. The chocolate I used is the same as my previous recipe minus the crispy rice.

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Ingredients
  1. 1 frozen banana
  2. 2 cups blueberries
Instructions
  1. Just one step – throw it in a food processor and watch it do the dance until ice cream forms.
  2. Enjoy with loved ones!

Vegan Crispy Rice Chocolate (GF)

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Chocolate.

The best food ever.

There’s never enough of it.

And yet, as I’m sitting here, trying to write about it I’m drawing a blank. Full on blank. Maybe everything has already been said about it. I mean, we all know how amazing it is, right?

I’ve been recently making it with cacao butter and I love it. It keeps its consistency better and it smells like heaven too. Sometimes I go crazy and I feel like a real chocolatier – I stir, I pour into molds and I even wrap my chocolate bon bons into foil. That’s right. That’s how much I like it. And guess what? My son started to eat the chocolate I make once he saw it wrapped in a foil so now I won’t ever stop doing it. It’s actually kind of therapeutic for me, just like making almond milk. Has anyone else experienced that?

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Here I go – complaining I can’t write anything and now I’m blabbing.

Recipe of the day is crispy rice chocolate! It’s simple and totally customizable.

You can fill the chocolate with whatever you’d like – nuts, dried fruit, etc… Let me know if you make it and you like it! I’m on Instagram most often so tag me 😉 IMG_0564-1

Ingredients
  1. 1/4 cup cacao butter
  2. 1/2 cup cacao powder
  3. 1 tbsp coconut oil
  4. 1 tbsp gluten free crispy rice cereal – I used Nature’s Path
  5. 1 tbsp maple syrup or other natural sweetener
Instructions
  1. Put cacao butter, coconut oil and maple syrup in a small pot on a low/med heat to melt and combine. Make sure it doesn’t reach the boiling point.
  2. Add cacao powder until the mixture becomes nice and creamy.
  3. Pour a little into a chocolate mold, cover with crispy rice and add another layer. If the cereal floats just push it down with your fingers.
  4. Let cool in the fridge for 30-60mins.
  5. Break apart and enjoy with loved ones!

Coffee and Garlic Roasted Chickpeas

Hi guys! Want the easiest snack that’s full of nutrition and yumminess? Look no further – these simple, yet flavorful chickpeas are just that. With just three ingredients and a hot oven you’ll love making these! AND you’ll love eating them even more. I “accidentally” put them on my sandwich with avocado and I couldn’t believe how good it was! It’s my new go to – can’t.roast.enough.chickpeas.

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So what’s the one thing that makes it all better? A seasoning from Trader Joe’s with Coffee and Garlic. Simply let the chickpeas sit in a bowl covered with olive oil (or other oil of choice) and the seasoning rubbed all over for about 15 minutes before you roast them.IMG_0490-1

On a side note, I need your advice!

My hand has been acting up for the last couple of weeks (if you follow my IG you know) so I haven’t been able to make things I’d have liked, but that’s ok. I need to rest it and I think one of the solutions is buying a stand mixer (mama would love the pretty Kitchen Aid one, she even picked out a color already :D) so that I don’t over work it. Do you guys own it? If you do, do you like it? Do you use it often? Meaning, is it worth having? What kind of cooking/baking do you use it for? I appreciate your help!

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Ingredients
  1. 1 can of chickpeas, drained
  2. olive oil
  3. Trader Joe’s Coffee and Garlic Rub
Instructions
  1. Preheat oven to 400F.
  2. Drain chickpeas, dry and put in a bowl.
  3. Pour olive oil until the beans are coated.
  4. Add the seasoning until every bean is nicely covered.
  5. Let sit for about 15 minutes.
  6. Put on a baking sheet in the over for about 25 – 35 minutes depending on how crispy you like them.
  7. Move the chickpeas around at about 15 minute mark.
  8. Let cool and enjoy with loved ones!

Buchty – Slovak Jam Filled Pastry Veganized

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You know that one thing your grandma made you just love? This is it for me – buchty. I remember coming home after playing outside all day and warm buchty were waiting for me – the smell of them and the heat and steam of the oven filled the whole kitchen as I walked in. The memory takes me back whenever I want to and that’s the magic of it.

This whole week seems to be me reminiscing about my childhood and my grandma 🙂 Since I’m talking so much about her, here’s a visual of this beautiful woman:

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Buchty (plural) are something between a pastry and a bun, filled with jam, nuts or poppy seeds. They are the best snack in the afternoon with your tea or coffee. Soft and fluffy on the sides and inside and crunchy on top and bottom – that’s a perfect buchta (singular). To fill them I used the jam I posted about before this. IMG_0395-1

OK, so this is not one of those super healthy posts – I get it. But what’s life without a variety? 🙂

I have swapped all ingredients for their better versions and the jam I used is raw with barely any sugar. I was able to do so without sacrificing the texture, taste and the look. So here you go, a little taste of Slovakia for you.IMG_0404-1

Ingredients
  1. 3.5 cups unbleached flour
  2. pinch of salt
  3. 1/4 cup maple syrup (room temperature)
  4. 2 tsp yeast
  5. 1 cup unsweetened almond milk (warmed up a bit, not boiling)
  6. 8 tbsp melted vegan butter + more to grease the buns
  7. 1 flaxseed egg
  8. coconut oil to grease the bowl
  9. Optional: confectioner’s sugar for top
  10. Fillings: jam, nuts, poppy seeds, cream cheese – possibilities are endless.
Instructions
  1. In a large bowl, mix flour and salt and make a well in the center.
  2. Warm milk (not boiling) and pour half of it into the well. Add maple syrup and yeast and let sit for about 10 minutes to activate the yeast.
  3. In a separate bowl make flaxseed egg and let it sit while the yeast is activating.
  4. Add melted butter to the rest of the milk and mix. Then add the flaxseed egg a mix again.
  5. After the yeast has activated, add the milk-butter-egg mixture to the bowl with flour.
  6. Put the dough on a cutting board and knead like you’ve never kneaded before until the dough is soft and springy. Hands are the best, but if you’re like me, you’ll use a mixer 🙂
  7. Wash the bowl the dough was in. Coat it with coconut oil and put the dough back in. Let rise for about an hour, or until it doubles in size.
  8. Preheat the oven to 380F.
  9. Butter a large baking dish and set aside.
  10. Quarter the dough, then divide each part into 4 parts. See notes below.
  11. Take one piece of dough, flatten into a circle, fill with filling of choice (I did jam), pinch together to seal and brush each piece with melted vegan butter.
  12. Put into baking dish pinched side down.
  13. Use up all the dough and let the buns sit 20 more minutes.
  14. Bake for 25-35 minutes, until the top is golden brown.
  15. Let cool and sprinkle sugar on top.
  16. Enjoy with loved ones!
Notes
  1. The original recipe calls for dividing the quartered dough into 8 small pieces, but my buchty came out very small, hence I’d cut into 4 pieces.
Adapted from Grown to Cook

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Vegan Chocolate Covered Popcorn

I’ve been waiting SO long to make chocolate popcorn. Honestly, I have no idea why.

I make chocolate all the time.

I make popcorn all the time.

So what’s the deal? I guess I was missing cute cartons that say “popcorn” on them because once I bought them I made it 😀

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Have you ever made your own popcorn? SO easy. Always fresh, warm, crunchy. It’s the best. If you follow me on Instagram, you know how much fun I have making it.

When I was little, there was no store bought popcorn. Not that I’m that old, but I grew up in a country in Eastern Europe (politically, otherwise it’s central) and there was nothing like that available. So, we made our own. And that was the best part! It was a ritual – make popcorn, watch a movie.

So now, even though I’m grown up and can buy a popcorn in a bag (which I sometimes do), I prefer to make my own. The way your house smells when you make it (granted you don’t burn it :D) is amazing.

And who doesn’t like chocolate covered popcorn? Get out of here, no way you don’t 🙂 So here you go, for your enjoyment in those quiet evenings with your loved ones, I give you chocolate covered popcorn.IMG_0207-1

Ingredients
  1. 1/2 cup popcorn
  2. 1tbsp coconut oil
  3. pinch of salt
  4. 1/4 cup cacao butter
  5. 1tbsp maple syrup
  6. 1/4 cup raw cacao powder, or as needed
Instructions
  1. Make popcorn by putting dry corn and coconut oil in a tall pot.
  2. Turn heat on high and wait until it starts popping.
  3. When the popping gets fast, turn off heat and wait until it stops completely. Empty into a bowl, add a bit of salt and let cool off. Make sure you don’t over-salt to create a good balance with chocolate.
  4. Prepare chocolate by melting cacao butter and maple syrup over medium heat. Stir while melting.
  5. Once it’s melted, add cacao powder little by little until a thinker cream forms.
  6. Wait until it cools off completely, but not enough to start hardening. You can check this by stirring occasionally.
  7. Pour over cooled popcorn and pop into freezer for a couple of minutes until it hardens.
  8. Enjoy with your loved ones!

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Super Moist Vegan Banana Bread

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Hmmm, banana bread. Super comforting ANY time of the day. Or night. That’s right. I can eat this anytime. And you know what? It’s ok because it’s got only good things. I’m talking bananas, pecans, chia, oats, almond meal, etc. Can’t beat that! This bread is the breakfast you dream of every morning. It’s also that snack you’ve been craving every afternoon. Dinner? Sure, why not. Go for it and let me know how you liked it 😉

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I first started making banana bread when I saw it on Dana’s Site. I made this amazing bread so many times I can’t count. And it’s amazing! Then last weekend I didn’t have peanut butter on hand so I decided to play a bit and see what I came up with. I decided to use less flour and more oats/almond flour and less sugar and more bananas to make it super moist and it worked out! I was able to omit sugar altogether, except a bit of maple syrup and I was able to get flour amount down to half a cup. In this amount of bread I think that’s great.

So I baked it and let it cool, but half of it was gone before it even had a chance to cool down. My husband literally attacked it 😀 I came to it to take a slice and noticed that all of the crunchy pieces on the sides were broken off and enjoyed by him before I even had a chance. I got into Stepford mode and gave him an earful. Poor thing 😀 He survived though. And then I calmed down and we enjoyed it together.IMG_0153-1

Ingredients
  1. 4 bananas
  2. 1 flax egg
  3. 3.5 tsp baking powder
  4. pinch of salt
  5. 1/4 cup maple syrup
  6. 2.5 tbsp coconut oil, melted
  7. 3/4 cup unsweetened almond milk (I made fresh one)
  8. 1/4 cup almond meal wet (leftover from when I made almond milk), or dry
  9. 1/2 cup oat flour
  10. 1 cup oats
  11. 1/2 cup whole wheat flour
  12. 1/4 cup chia
  13. 1/4 cup pecan pieces
  14. chocolate chips and pecan pieces for top
Instructions
  1. Preheat oven to 350F.
  2. Make flax egg and let sit for about 5 minutes.
  3. Once it set, mash bananas with it in a bowl. I didn’t mash all the way because I wanted chunks of bananas once it was baked.
  4. Add all ingredients through almond milk and mix until combined.
  5. Add the oats, oat flour, whole wheat flour, chia and pecans and stir.
  6. Pour into a loaf pan greased with oil or covered with parchment paper and sprinkle chocolate chips and pecan pieces on top.
  7. Bake for 1 hour and 5 minutes or until golden brown.
  8. Let cool before slicing.
  9. Enjoy with loved ones! 🙂
Adapted from Minimalist Baker

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Raw Vegan Coffee Cheesecake

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Coffee – the aroma, the taste, the options on preparing it… Unlike anything out there. And yet, I gave up coffee about six months ago because it was fueling my anxiety and making my heart race too much. Another reason is that every time I had it I “crashed” really hard a couple of hours later. I went from happy to half asleep so then I had another cup around lunch time and maybe another after work because I’m a mom and my day is not over until my son’s in bed. It became quite ridiculous..Because of my anxiety I decided to cut it completely and maybe just have a decaf in the morning. Since decaf has some caffeine it was still affecting me, unfortunately. So I decided to try to go without coffee to see how I would do…

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And you know what I realized? That I’m fine 🙂 Instead of having “highs” and “lows” I’m more leveled. I also noticed that hearty lunches make me go into food coma like no other. So I started to make healthier choices. And I’m proud of myself for doing so! Then I discovered Organic Burst superfoods and I love them! So far I tried spirulina, maca and chlorella, but I’ll be trying more soon.
IMG_0060-1Enough rambling though. I miss the taste of coffee. A lot. And so, when I thought about what flavor of cheesecake I should make was a no brainer.

Ladies and gents, I give you raw vegan coffee cheesecake with goji cacao oat base. I’ve been snacking on this every day since I made it and I must say I’m in love! The best thing is the consistency which allows you to eat it frozen or just chilled. Simple – choose the texture and enjoy.
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Let’s break down what you’re getting from this cheesecake:
– the taste and smell of coffee which you love so much
– antioxidants, better skin and immunity boost from Goji berries, among other things
– cardiovascular system support and cancer prevention from cacao
– healthier heart, bones and nervous system from cashews
– good fibers and minerals from oats

In short, let’s get healthy together through a dessert 😀
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Crust
  1. 2 cups goji berries OR dates, soaked for 15 minutes in warm water
  2. 2 cups oats
  3. 1 tbsp maple syrup
  4. 1/4 cup of cacao
Filling
  1. 3 cup cashews, soaked over night
  2. 1/4 cup coconut oil, melted
  3. 1/4 cup unsweetened almond milk
  4. 1/4 cup maple syrup
  5. 1/2 cup espresso (I used decaf)
  6. more cacao powder for sprinkling on top
Instructions
  1. Soak cashews over night (or 6-8 hours) and drain.
  2. The next day, soak goji berries for 15 minutes and drain.
  3. Make espresso and let cool a little.
  4. In a food processor combine the ingredients for crust and process until sticky dough forms.
  5. Press into a pie dish – I used 11in baking dish.
  6. Put in the freezer while preparing the filling.
  7. In a high speed blender or a food processor, combine all of the ingredients and blend until SUPER smooth.
  8. Pour into dish on a chilled base.
  9. Store in a freezer or fridge based on preference.
  10. Enjoy with loved ones 🙂
Notes
  1. I’m so happy with the consistency of the filling because you can choose whether you’d like it frozen or just chilled while keeping its shape. YUM!

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Vegan Orange Mint Scones with Orange Icing

IMG_9922-1I mentioned already that I love orange infused anything. Or mint. I do, I really do.

And when you put both of them together – SIGN ME UP!

IMG_9934-1When this idea came to my mind it was a given I was making it that same day. I mean, come on, you can’t not make them. So crunchy and fluffy at the same time…The almonds get roasted so nicely and their smell and crunch is addicting. Secret? I made sure that when I was making almond flour I didn’t grind it up all the way. I stopped processing about half way where I normally would so that way, I had some flour, some small pieces and then bigger chunks. YUM! I wish I could have you taste that through computer 😀IMG_9949-1

Orange and mint. Forever an amazing combo. I wanted to make sure that the scones have a balanced flavor or orange and almonds with a hint of peppermint and, boy, did I luck out! Imagine this: the flavors enter your taste buds one at a time so you get to experience all of them separately and then they all blend together for an amazing mix of deliciousness. Oh my gosh, I honestly can’t even describe how amazing these are! Thank goodness I only made a small batch because I ate my share right away.

Have them with your favorite cup of tea or coffee and you’ll see your day will be better right away 😉

Enjoy!

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For scones
  1. 2 flaxseed eggs
  2. 1/4 maple syrup
  3. 1 cup almonds
  4. 1 cup flour – I used whole wheat
  5. 1 1/2 tsp organic orange flavor
  6. 1/2 tsp organic peppermint flavor
  7. 8 tbsp COLD vegan butter
  8. 1tsp baking powder
  9. 1/4 tsp baking soda
For icing
  1. 1/4 confectioners sugar
  2. 3 tbsp vegan butter, melted
  3. couple of drops orange flavor
Instructions
  1. Preheat oven to 400F.
  2. Make flaxseed egg, let sit for about 5 minutes.
  3. In another bowl, mix orange and peppermint flavor with maple syrup.
  4. Add all of the dry ingredients and flaxseed egg and mix well.
  5. Add cold butter and quickly mix/knead with hands until everything is mixed together.
  6. Put a sheet of parchment paper on a flat surface and add dough.
  7. Press down until until a flat circle forms, about one inch high.
  8. Cut into triangles and put on a baking sheet along with the parchment paper.
  9. Make sure you pull the scones away from each other, about an inch because they’ll rise during baking.
  10. Bake for 17 minutes, or until the toothpick comes out clean.
Icing
  1. Melt butter, add orange flavor and slowly add sugar until you get the right consistency.
  2. Drizzle on scones and wait until it hardens.
  3. Enjoy with your loved ones!
Adapted from My Baking Addiction

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