1.

Breakfast granola cups

These breakfast granola cups are super easy to make in just a few steps! You'll only need 6
ingredients in total! The recipe is vegan, gluten-free, and nut-free! These cups are perfect
as a breakfast, dessert or snack!
Prep Time10 ​mins
Resting time1 ​hr
Total Time10 ​mins
Course: Breakfast, Dessert, Snack
Cuisine: American

Servings: ​6

Ingredients

Granola cups:
● 1 1/2 cups (170 g) granola
● 1/2 cup (70 g) sunflower seeds, chopped (see recipe notes)
● 2 tbsp (40 g) ​agave syrup​ (or maple syrup)
● 2 heaped tbsp (50 g) ​sunflower seed butter​ (see recipe notes)
● Pinch of salt

Filling:
● 1/4 cup (60 g) ​sunflower seed butter​ (melted)

Topping:
● 1/2 cup (90 g) dairy-free ​chocolate chips​ (or dark chocolate, chopped)

Instructions
1. Watch the video (scroll up a bit) to see all instruction steps.
2. Combine all ingredients for the granola cups in a mixing bowl and mix well with
either a spoon or your hands. The mixture should stick together when you press it
between your fingers. If it's not very sticky add a little bit more liquid sweetener.
3. Grease a cupcake pan or use a silicone mold. This recipe yields 6-8 cups,
depending on the size of your cupcake pan.
 4. With the back of a tablespoon, press the mixture firmly into the cupcake pan and
make a dent in the middle of each cup.
5. Put a heaped tsp of sunflower seed butter into the center of each granola cup.
Freeze until firm, about 60 minutes.
6. Melt dairy-free chocolate chips in a water bath (simply put the chocolate chips in a
small bowl and place it over hot water). You can accelerate the melting process
by adding 1-2 tsp of coconut oil.
7. Once the chocolate is melted pour it on top of the sunflower seed butter of each
granola cup. It will harden quickly because the sunflower seed butter is cold.
8. Store in the fridge. You can also freeze these breakfast granola cups in zip-lock
bags! Enjoy!

Video

Notes
● You can use nuts of choice instead of sunflower seeds
● You can use any nut butter of choice instead of sunflower seed butter
2.Vegan Chocolate Chip Banana
Bread
Easy to make Vegan Chocolate Chip Banana Bread which is super soft, moist, and
delicious. The recipe is plant-based, gluten-free, oil-free, healthy-ish, and can be made
grain-free. Only 10 ingredients in total!
Prep Time15 ​mins
Cook Time35 ​mins
Total Time50 ​mins
Breakfast, Dessert

Servings: ​8

Ingredients

Dry ingredients:
● 200 g (2 cups) ​oat flour​ (gluten-free if needed)*
● 100 g (1/2 cup) granulated sweetener of choice**
● 75 g (3/4 cup) ​almond flour​ (ground almonds)***
● 1 1/2 tsp baking powder
● 1/4 tsp salt
● 60 g (1/3 cup) dairy-free ​chocolate chips​ + more for the top

Wet ingredients:
● 180 ml (3/4 cup) plant-based milk
● 200 g (two medium) super ripe bananas
● 1/2 tbsp vinegar
● 1 tsp ​vanilla extract

Instructions
1. Watch the video (scroll up a bit) to see all instruction steps.
2. Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan
with parchment paper.
3. Put all dry ingredients (except the chocolate chips) into a bowl and mix with a
whisk. You can also process the ingredients in a ​food processor​ (that's what I
did).
4. In a small bowl, mash the bananas really well with a fork and add them to the
bowl (or food processor) where you put the dry ingredients.
5. Add the plant-based milk, vinegar, and vanilla extract and whisk again or use the
pulse function of your food processor until just combined (don't overmix).
6. Finally, add the chocolate chips and stir with a spoon.
7. Pour the batter into the baking pan and add more chocolate chips on top.
8. Bake in the oven for about 35-40 minutes. You don't want to overbake the banana
bread but make sure the center isn't liquid anymore when you make a test with a
toothpick. It's fine if it's slightly sticky/crumbly but shouldn't be wet.
9. Let the banana bread cool and cut into slices. Enjoy!
10.
3.Vegan breakfast burritos
These vegan breakfast burritos are loaded with roasted potatoes, avocado, mushrooms,
pepper and are great for a healthy protein-packed breakfast or brunch! They are easy to
make with simple ingredients. Are you tired of oatmeal for breakfast? Then try these savory
breakfast burritos.

Servings: ​4

Ingredients

Roasted potatoes

● 4-5 medium sized potatoes (600 g)

● 1/2 tbsp oil
● Spices: 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp whole cumin, sea
salt, and pepper to taste

Burritos

● 1 avocado, sliced
● 15 oz can of kidney beans, drained and rinsed (you can use other beans)
● 1 pepper, chopped
● 2 tomatoes, chopped
● 5 oz mushrooms, sliced (140 g)
● 1 onion, chopped
● 2 cloves of garlic, minced
● Red cabbage, shredded (optional)
● Flour tortillas gluten-free if needed
● 1/2 tbsp oil
 ● Spices: 1 tsp oregano, 3/4 tsp ground cumin, 1/2 tsp onion powder, 1/3 tsp
smoked paprika, sea salt, and pepper to taste

Cashew sauce

● 2 tbsp ​cashew butter​ (32 g)

● Juice of 1/2 lime
● Enough water to thin out
● 1/3 tsp onion powder, 1/4 tsp garlic powder
● Hot sauce to taste
● Sea salt & pepper to taste

Instructions

Roasted Potatoes

1. Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with
parchment paper.
2. Chop potatoes into 1-inch cubes and put them in a bowl. Add the other
ingredients for the roasted potatoes.
3. Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in
the oven for about 30 minutes or until cooked through and golden brown.

Cashew Sauce

1. To make the cashew sauce, simply mix all ingredients in a bowl with a whisk until
smooth and creamy.

Burritos

1. While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes,
pepper, avocado, and red cabbage.
2. Heat 1/2 tbsp oil in a skillet and add onion, mushrooms, and pepper. Cook on
medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a
further 1-2 minutes.
3. Toast a tortilla and place about 2-3 tbsp each of the veggie mixture, the beans,
the roasted potatoes, the avocado, a little red cabbage and cashew sauce onto
the tortilla.
4. Roll the burrito up by folding the sides inward and the edge closest to you over
the filling, pulling tightly.
5. Once you rolled up all burritos, toast them in a pan for a few minutes until crunchy
an golden brown. Enjoy! Check the blog post to find out how to freeze the
burritos.
6.
4.Chocolate Chip Blondies
These easy to make vegan blondies are so gooey, soft, fudgy, moist, rich, and yummy! The
recipe is gluten-free, grain-free, oil-free, protein-rich, healthy and can be made nut-free!

Prep Time15 ​mins

Cook Time25 ​mins

Total Time40 ​mins

Breakfast, Dessert

Servings: ​6

Ingredients

Wet ingredients:

● One 15 oz can ​chickpeas​ rinsed and drained (265 g)

● 1/2 cup plant-based milk (120 ml)
● 1/2 tbsp apple cider vinegar
● 1/3 cup ​nut butter or seed butter of choice​ (I used cashew butter) (80 g)
● 2 tsp ​vanilla extract

Dry ingredients:

● 1/2 cup ​xylitol​ (or sugar of choice) (100 g)

● 3/4 cup ​almond flour​ (90 g) (*see recipe notes)
● 4 tbsp ground flax seeds (28 g)
● 3/4 tsp baking powder
● 1/4 tsp baking soda
● 1/4 tsp sea salt
 ● 1/3 cup dairy-free ​chocolate chips​ + more for the top (60 g)

Instructions

1. Watch the video (scroll up a bit) to see all instruction steps.

2. Put all wet ingredients into a ​food processor​ or ​blender​ and mix until smooth.
3. Add all dry ingredients (except chocolate chips) and mix again.
4. Now add the chocolate chips and stir with a spoon.
5. Preheat oven to 360 degrees F (180 degrees C).
6. Spoon the batter into a lined baking pan. My baking dish measures 9"x6" (23 x 15
cm).
7. Top with more chocolate chips or chocolate chunks.
8. Bake in the oven for about 25-30 minutes (it can take some minutes more or less,
depending on your oven and the size of your baking dish). I have a gas oven and
baked them for about 27 minutes and they were still a bit underbaked (which I
love though!).
9. Let cool and cut into bars. They will be still soft at first but firm up more once
cooled down. Enjoy!
●

●
5.Apple Cinnamon Rolls
These vegan & gluten-free apple cinnamon rolls are soft, fluffy, and delicious. The apple
cinnamon filling tastes and smells heavenly and keeps the cinnamon buns moist. This is a
great vegan dessert, snack or breakfast.
Prep Time25 ​mins
Cook Time25 ​mins
Resting time1 ​hr
Total Time50 ​mins
Breakfast, Dessert

Servings: ​9​ ​rolls

Ingredients

Yeast Dough
● 3/4 cup ​white rice flour​ (120 g)
● 3/4 cup ​brown rice flour​ (120 g)
● 3/4 cup ​cornstarch​ or potato starch (90 g)
● 3/4 cup ​tapioca flour​ (90 g)
● 3 tsp ​psyllium husk powder​ (*see recipe notes)
● 2 tsp dry instant yeast
● 1 cup plant-based milk, lukewarm (240 ml)
● 3 1/2 tbsp vegan butter (margarine), softened (50 g)
● 6 tbsp ​coconut sugar​ or brown sugar (60 g)
● 1/2 tsp salt

Apple Filling
● 2 medium-sized apples, finely chopped
● 2 tsp ​cornstarch
● 1/2 scant cup ​coconut sugar​ or brown sugar (85 g)
● 1/4 cup raisins (optional)
● 3 tsp ground cinnamon
● 1/2 tsp allspice
 ● 1/4 tsp cardamom (optional)

Instructions

Yeast Dough
1. In a small pot, dissolve the 2 tsp dry yeast with 1 tsp of the sugar in the lukewarm
milk (about 95 degrees F / 35 degrees C). Let the yeast proof for 10 minutes. It
should get frothy and rise. If this doesn't happen you will need to buy fresh yeast.
2. Put all flours and starches into a bowl, add the psyllium husk powder, the coconut
sugar, salt and stir with a whisk.
3. Now add the softened vegan butter + yeast mixture and knead the dough with
your hands for about 5-10 minutes.
4. Cover the bowl with a damp kitchen towel and let it rest at a warm place for about
45 minutes.

Filling
1. Meanwhile, you can prepare the filling. Chop the apples and put them to a bowl.
Add all other filling ingredients and stir. Set aside.

Assemble
1. Once the dough has risen, put it on a floured parchment paper. Roll out the dough
with a rolling pin to a rectangle, about 1 cm thick.
2. Spread the apple filling over the dough but leave about 10 cm on the top blank.
3. Carefully roll up the dough with the help of the parchment paper. Since the dough
is gluten-free and egg-free it can be a little bit tricky to roll it up. Gluten-free
doughs always tend to be a little bit brittle and can burst easily so roll it up
carefully.
4. Cut the dough into 9 equal pieces and put them into a greased baking dish.
5. Bake in the oven at 180 degrees C (356 degrees F) for about 25 minutes.
6. If you want to add a delicious frosting, simply mix about 70 grams of icing sugar
(or powdered Erythritol) with a little bit of plant-based milk until you have a runny
paste.
7. Let the apple cinnamon rolls cool a little bit, then add the frosting and enjoy!
8. The cinnamon rolls taste best right out of the oven when they are still warm, soft
and fluffy. You can store leftovers in the fridge but they will become a bit drier
after a while. That's why you should put them again in the oven for a few minutes
when you eat leftovers the next day. Please read the text of the blog post to find
out how to freeze them.

Notes
● Do not omit the psyllium husk powder. It's very useful in gluten-free yeast doughs.
Psyllium husk is a fiber which soaks up a lot of liquid. Ground chia seeds are
similar (soaking up some liquid), however, psyllium husk adds some elasticity and
bounce to the dough, and furthermore also acts like a gum replacer.
● I had the best result with the flour mixture stated in this recipe. If you use a
different flour mixture the result ​will​ be different since different gluten-free flours
absorb a different amount of liquid. You might have a similarly good result with
another flour mixture but at the same time it can also end up in a failure.
Unfortunately, I cannot tell you which other flour mixes might or might not work in
this recipe.
● If you are not gluten-free you can use regular all purpose flour, however, you will
most likely need a little bit less plant-based milk. Just add enough until you have
an elastic dough.
6.Gingerbread Carrot Cake
Donuts
These Gingerbread Carrot Cake Donuts are a wonderful breakfast or dessert. This holiday
recipe is vegan, gluten-free, healthy, and refined sugar-free. The donuts are oven-baked,
not deep fried!
Prep Time10 ​mins
Cook Time15 ​mins
Total Time25 ​mins
Breakfast, Dessert

Servings: ​6

Ingredients

Dry ingredients:
● 3/4 cup ​rice flour​ (120 g)
● 1/4 cup ​tapioca flour​ or cornstarch (30 g)
● 1/2 cup ​almond flour​ (60 g) (*see recipe notes)
● 60 g ​Xylitol​ or Erythritol or regular sugar
● 1 tsp baking powder
● 1 1/2 tsp cinnamon
● 1/3 tsp ground ginger
● 1/4 tsp allspice

Wet ingredients:
● 1 1/2 cups finely grated carrot (1 medium-sized)(150 g)
● 1/3 cup ​coconut milk​ canned (80 ml) (*see recipe notes)
● 1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)
● 1/2 tbsp lime juice or lemon juice
● 1 tsp molasses
● 1 tsp ​vanilla extract

Frosting:
 ● 50 g ​Erythritol​ or icing sugar
● 2 tbsp ​nut butter or seed butter of choice​ (30 g) (*see recipe notes)
● 1-2 tbsp plant-based milk or cream
● crushed nuts or seeds (optional)

Instructions
1. In a small bowl, mix the ground chia seeds and water with a whisk, set aside for
2-3 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there
are no clumps.
2. Add all wet ingredients into the dry ingredients and stir with either a whisk or an
electric hand mixer until the mixture is combined.
3. Grease a donut mold with oil or vegan butter and fill in the batter.
4. Bake in the oven at 375 degrees F (190 degrees C) for about 15-18 minutes and
let the donuts cool.
5. Put the Erythritol in a food processor or electric coffee/spice grinder and blend
until it's a fine powder. You can use icing sugar instead of Erythritol. Put it into a
small bowl, add the nut butter (or seed butter of choice) and plant-based milk and
mix with a whisk. If the frosting is too thick add more milk. If it's too thin add more
of the Erythritol/icing sugar.
6. Frost the donuts and top them with crushed nuts or seeds of choice. Enjoy! Store
leftovers in the fridge.

Notes
● You can use ground shredded coconut instead of almond flour for a nut-free
version.
● You can use any other plant-based milk or cream instead of coconut milk. The
higher the fat content of the milk is, the better the donuts will taste.
● Any nut butter or seed butter is fine, for example, almond butter, cashew butter,
coconut butter, sunflower seed butter etc.
7.Cranberry Loaf
This vegan Cranberry Loaf with a low-calorie sugar-free frosting is the perfect dessert or
breakfast for the holiday season. The recipe is vegan, gluten-free, refined sugar-free,
oil-free, and easy to make.
Prep Time15 ​mins
Cook Time40 ​mins
Total Time55 ​mins
Breakfast, Dessert

Servings: ​10​ ​slices

Ingredients

Dry Ingredients:
● 1 1/2 cups ​Bob's Red Mill 1 to 1 Baking Flour​ (200 g)
● 3/4 cup ​Bob's Red Mill Natural Almond Flour, Super Fine​ (80 g)
● 3/4 cup ​Now Foods Real Food, Xylitol​ (150 g)
● 1 tsp baking powder
● 1/2 tsp baking soda

Wet ingredients:
● 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
● 1 1/2 cups ​Eden Foods Organic Dried Cranberries​(200 g)
● 1 cup plant-based milk (240 ml) (*see recipe notes)
● 2 tbsp lemon juice or lime juice or orange juice
● 1 1/2 tsp ​Simply Organic, Madagascar Pure Vanilla Extract

Frosting:
● 6 tbsp ​Now Foods Real Food Organic, Erythritol, Naturally Sweet
● 1 tsp lime juice or lemon juice or orange juice
● 1-2 tbsp ​Edward & Sons Let's Do Organic, Organic Creamed Coconut

Instructions
1. To make the flax eggs, put 1 tbsp ground flax seeds into a small bowl, add 6 tbsp
water and mix with a whisk. Set aside for 5 minutes.
 2. Put all dry ingredients into a bowl and stir until there are no clumps.
3. In a bowl, mix all wet ingredients (except the cranberries) with an electric hand
mixer and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in
the cranberries.
4. Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches.
Spoon the mixture into the loaf pan.
5. Bake in the oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The
cranberry loaf is ready when a toothpick comes out almost clean (don't overcook
it). Let it cool in the fridge.
6. For the frosting: Put the Erythritol in a food processor or coffee grinder and mix
until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the
coconut cream and the lime/lemon juice. If the frosting is too thick add more milk
or lime/lemon juice. If it's too thin add more Erythritol. Spread the frosting onto the
loaf and put it in the fridge until the frosting is hard. Enjoy!

Notes
● I had the best result with canned coconut milk which will make the loaf moist, soft
and rich due to the higher fat content. If you use boxed plant-based milk (like
almond milk, oat milk etc) which is often watered down a lot, I would suggest
adding a few tbsp of oil.
● If you are using regular sugar, make sure to use just 100 g, otherwise, the
Cranberry Loaf might be too sweet.
8.Caramel chocolate pancakes
These caramel chocolate pancakes are a delicious dessert and/or breakfast on weekends.
They are vegan, gluten-free, can be made refined sugar-free, and nut-free.

Prep Time20 ​mins

Cook Time15 ​mins

Total Time35 ​mins

Servings: ​6​ ​pancakes

Ingredients

Dry ingredients:

● 1 cup ​oats​ ground (90 g) (*see recipe notes)

● 1/2 cup ​white rice flour​ (80 g)
● 3 tbsp ​cacao powder
● 2 tbsp ​coconut sugar​ (or brown sugar)
● 1 tbsp ground chia seeds (or flax seeds)
● 1/2 tsp baking powder
● 1/4 tsp baking soda

Wet ingredients:

● 220-230 ml plant-based milk (a little bit less than a cup)

● 1 small banana (80 g) (*see recipe notes)
● 1 tbsp ​blackstrap molasses​ (optional)
● 1 tbsp lemon juice or lime juice
● coconut oil​ (for frying)
Caramel filling:

● 3 tbsp ​maple syrup​ (or agave syrup)

● 1/4 cup ​sunflower seed butter​ or nut butter of choice (*see recipe notes)
● 1 tbsp ​cacao butter​ (melted)

Instructions

Caramel

1. Put all "caramel filling" ingredients into a small bowl and stir with a whisk.
2. Line a sheet pan with parchment paper and spoon about 1 heaped tbsp onto the
paper. Use the back of the spoon to spread it out into a round disc about 7-8 cm
in diameter (see photo above in the text). Make 6 discs in total.
3. Put the pan into the freezer for about 20 minutes.

Pancakes

1. Meanwhile, put all dry pancake ingredients into a bowl and stir with a whisk.
2. Process all wet pancake ingredients (except the oil) in a blender.
3. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to
combine. Let the batter rest for a few minutes.
4. Once the caramel discs are firm, you can start making the pancakes: Preheat a
skillet to low-medium heat and add a little bit of oil (or you can use cooking spray).
5. Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and
place 1 frozen caramel disc into the center of the batter. Add more batter (approx.
1 tbsp) to cover the caramel.
6. Put a lid on the skillet and cook the pancake for approximately 3 minutes. The lid
is important, otherwise, the pancake won't cook properly because of the frozen
caramel disc! Flip the pancake and cook if from the other side for a further 1-2
minutes. Continue with the remaining pancake batter. (Tip: By using two skillets at
the same time you'll save time).
7. Enjoy with banana slices and a chocolate sauce!

Notes

● You can use 80 g of applesauce instead of the banana.

● You can use regular oats or gluten-free oats. To make oat flour, simply process
the oats in a blender or in an ​electric coffee/spice grinder​.
● Any nut butter like almond butter, cashew butter, peanut butter will work
9.Apple cinnamon crepes
These apple cinnamon crepes are perfect for the holiday season. The recipe is vegan,
gluten-free and easy to make.

Dessert

Servings: ​10​ ​crepes

Ingredients

Dry ingredients:

● 1 cup ​oats​ ground into flour or oat flour (90 g) (*see recipe notes)
● 1/2 cup ​rice flour​ (80 g) (*see recipe notes)
● 2 tbsp coconut sugar or brown sugar
● 1 tbsp ground flax seeds or chia seeds
● 1 tsp baking powder

Wet ingredients:

● 1 1/2 cup plant-based milk (360 ml)

● 1 small banana (80 g) (*see recipe notes)
● 1 tbsp lemon juice or lime juice
● 1/2 tsp ​vanilla extract
● oil for frying
Apple Filling

● 3 apples, peeled, cored and chopped

● 3 tbsp ​coconut sugar​ or brown sugar
● 2 tbsp plant-based milk
● 1/2 tbsp lemon juice or lime juice
● 1 tsp ​cornstarch
● 1 tsp cinnamon

Instructions

1. To make the crepes simply put all dry ingredients into a bowl and stir with a
whisk.
2. Process all wet ingredients (except the oil) in a food processor or blender.
3. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to
combine.
4. Let the batter rest for 5 minutes. Heat a little bit oil in a small/medium sized
non-stick skillet (mine has an inside diameter of 5 1/2 inches).
5. Pour 1/4 cup of the batter into the skillet, swirl the batter around to coat the pan
evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe
(don't try to flip the crepe too early). After you flipped the crepe, cook for a further
1-2 minutes. Continue until you have no batter left.
6. To make the apple filling, put all ingredients in a skillet, stir and let simmer for a
few minutes over low/medium heat.
7. Add a few tsp of filling on each crepe, roll it up and serve with a drizzle of caramel
sauce (see recipe below). Enjoy!

Notes

● You can use regular oats or gluten-free oats.

● To make oat flour, simply process the oats in a blender or in an ​electric
coffee/spice grinder​.
● Instead of rice flour, you can use any other flour e.g. buckwheat flour, quinoa
flour, even all-purpose flour (if not gluten-free). Do not use coconut flour though
as it's very absorbent.
● You can use 80 g of applesauce instead of banana.

Caramel sauce:

3 tbsp coconut sugar or brown sugar (30 g)2 tbsp water (20 g)2 tbsp smooth peanut butter
or sunflower seed butter (30 g)
Add peanut butter to a small bowl.Heat water and sugar in a pan and bring to a boil.Pour
the sugar mixture over the nut butter and mix with a whisk
10.Blueberry Banana Bread
This delicious blueberry banana bread with an amazing Maqui Berry frosting is vegan,
gluten-free, oil-free, high in antioxidants and easy to make.

Prep Time20 ​mins

Cook Time40 ​mins
Total Time1 ​hr

Breakfast, Dessert

Servings: ​1​ ​8 inch loaf

Ingredients

Dry ingredients:
● 2 cups oat flour (GF if necessary) (220 g) *see recipe notes
● 1/2 cup ​almond flour​ (60 g) *see recipe notes
● 1 tbsp ground chia seeds or ground flax seeds
● 1 tsp baking powder
● 1/4 tsp baking soda
Wet ingredients:
● 2 ripe bananas (200 g)
● 1/4 cup ​maple syrup​ or any other liquid sweetener (80 g)
● 1/3 cup ​coconut milk​ canned (80 ml) *see recipe notes
● 170 g blueberries
● 2 tbsp lime juice (or lemon juice)

Frosting:
● 5 tbsp ​Erythritol​ (or regular powdered sugar)
● 1-2 tsp lime juice or lemon juice
● 1 tbsp or more plant-based milk
● 2 tsp ​Maqui Berry powder

Instructions
1. Put all dry ingredients in a bowl and stir until there are no clumps.
2. Process all wet ingredients (except the blueberries) in a food processor or blender
and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the
blueberries.
3. Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches.
Spoon the mixture into the loaf pan.
4. Bake in the oven at 356 degrees F (180 degrees C) for about 40 minutes. The
blueberry banana bread is ready when a toothpick comes out almost clean (don't
overcook it). Let it cool in the fridge.
5. For the maqui berry frosting: Put the Erythritol in your food processor or coffee
grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small
bowl with the plant-based milk, the lime/lemon juice, and the Maqui berry powder.
If the frosting is too thick add more milk or lime/lemon juice. If it's too thin add
more Erythritol. Spread the frosting on the bread and put it in the fridge until the
frosting is hard. Enjoy!

Notes

*Simply process oats (regular oats or gluten-free oats) in your dry blender or food processor
to make oat flour

*Instead of almond flour (100% ground almonds), you can use any other finely ground
nuts/seeds of choice. For example ground hazelnuts, ground hemp seeds etc. I don't
recommend coconut flour (as it absorbs a lot of moisture and the fat content is low).
Shredded unsweetened coconut is a better option since it has almost the same fat content
as ground almonds which makes the bread moist and fluffy.
*Instead of canned coconut milk you can use any other plant-based cream (e.g. soy cream,
oat cream) or homemade cashew milk or almond milk etc. (don't use too much water
though).
11.Chocolate stuffed pancakes
These chocolate stuffed pancakes are a wonderful dessert and a great breakfast on
weekends. They are vegan, gluten-free, and easy to make. I have recently updated the
recipe for an improved chocolate spread.

Prep Time15 ​mins

Cook Time15 ​mins
Total Time30 ​mins

Breakfast, Dessert

Servings: ​6​ ​pancakes

Ingredients

Dry ingredients:
● 1 cup ​oats​ ground into flour (90 g) (gluten-free if necessary)
● 1/2 cup ​white rice flour​ (80 g)
● 4 tbsp sugar of choice (e.g. brown sugar, coconut sugar, xylitol...)
● 1 tbsp ground chia seeds (or flax seeds)
● 1 tsp baking powder

Wet ingredients:
● 220 ml plant-based milk
● 1 small banana (80 g) (*see recipe notes)
● 1 tbsp lemon juice or lime juice
 ● coconut oil for frying

Chocolate filling:
● 1/2 cup sweetened nut butter or sunflower seed butter (120 g) (*see recipe notes)
● 2 tbsp ​coconut oil​ melted (20 g)
● 2 1/2 tbsp ​cocoa powder​ (15 g)

Instructions
1. Watch the video (scroll up a bit) to see all instruction steps.
2. Start by making the chocolate filling. Put all "chocolate filling" ingredients into a
small bowl and stir with a whisk. Spoon the chocolate spread into a silicone mold
(see pic below). You will need to make 6 "chocolate discs" in total. Put the mold
into the freezer for about 30 minutes.

3.
4. To make the pancakes simply put all dry ingredients into a bowl and stir with a
whisk.
5. Process all wet ingredients (except the oil) in a food processor or blender.
6. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to
combine (don't overmix the batter).
7. Once the chocolate discs are firm, you can start making the chocolate stuffed
pancakes: Preheat a skillet to low-medium heat and add a little bit of oil (or use
cooking spray).
8. Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and
place 1 frozen chocolate disc into the center of the batter. Add more batter
(approx. 1 1/2 tbsp) to cover the chocolate.
9. Put a lid on the skillet and cook the pancake for about 3 minutes. Flip the pancake
and cook if from the other side for a further 2 minutes or until golden brown.
Continue with the remaining 5 pancakes (Tip: Use two skillets at the same time to
save time).
10. Keep the pancakes warm until you serve them.
11. Enjoy with banana slices and a chocolate sauce!

Video
Notes
● To make oat flour simply process oats in a blender.
● You can use 80 g of applesauce instead of banana.
● The chocolate filling isn't very sweet (I used sweetened sunflower seed butter). If
you prefer it sweeter, then add 1-2 tbsp maple syrup (or more to taste). You can
use any nut butter of choice, e.g. hazelnut butter, peanut butter, cashew butter
etc.
12.No-bake carrot cake bars
No-bake carrot cake bars recipe. These bars are great for breakfast or as a dessert. They
are healthy, vegan, gluten-free, refined sugar-free, easy to make, and creamy. The bars
contain healthy carbs, protein, and fat. Perfect recipe for Easter!

Breakfast, Dessert

Servings: ​8

Ingredients

Dough:
● 2 1/2 cups finely grated carrots (225 g)
● 2 cups ​oat flour​ (regular or GF) (220 g)
● 1 cup small pitted dates, soft (150 g)
● 1/2 cup ​shredded unsweetened coconut​ (45 g)
● 1/4 cup walnuts (or other nuts of choice) (30 g)
● 1 tsp cinnamon
● 1 tsp fresh grated ginger
● 1/4 tsp allspice
● Pinch of salt

Pudding for the cream layer:

● 1 cup ​coconut milk​ canned (240 ml)
● 2 1/2 tbsp ​cornstarch​ or potato starch (20 g)
● 2 tbsp granulated sweetener
● Vanilla powder to taste
Other cream ingredients:
● 1 cup ​cashews​ (150 g)
● 3-4 tbsp ​maple syrup​ or any other liquid sweetener (70 g)
● 3 tbsp ​coconut oil​ melted (40 g)

Instructions
1. Soak cashews for at least two hours in water (better overnight). If you are in a
hurry you could also boil them in water for about 15 minutes until they are soft.
2. Start with the dough: Put the walnuts and unsweetened shredded coconut into
your food processor and pulse for about 10 seconds. Add the oat flour and spices
and pulse again. Next, add the carrots and dates and process until the ingredients
are all combined. Don't overprocess, but the dough should stick together when
you press it between your fingers.
3. Line a 7x7 inch pan and press half of the dough into the pan (you can use a
bigger pan but the bars will be less thick). Put the pan into your freezer.
4. Now make the cream: First, you will need to combine the coconut milk, starch and
granulated sweetener in a saucepan and bring the mixture to a boil. Let simmer
for a minute until it's thick, like pudding. Set aside.
5. Put the other ingredients for the cream into your food processor or high-speed
blender, add the pudding, and mix until the cream is completely smooth.
Depending on your mixer/food processor this might take a few minutes.
6. Pour half of the cream onto the dough and put the pan back into the freezer for
about 1 hour (or until the cream layer is quite firm). Then add the other half of the
dough on top, press it down, and finally add the remaining cream on top. Put the
pan back into the freezer for at least 2-3 hours (or overnight).
7. Once you unmold the cake, let it thaw for a few minutes and cut it into 6-8 bars.
Enjoy your no-bake carrot cake bars thawed and store leftovers in the fridge!
13.Oat breakfast bars
These oat breakfast bars are vegan, gluten-free and easy to make. If you need a healthy
inspiration for breakfast then check out this delicious recipe. These bars contain mainly
oats, bananas, and dates
Prep Time25 ​mins
Cook Time25 ​mins
Total Time45 ​mins
Dessert

Servings: ​6

Ingredients

Dough:
● 2 cups ​oat flour​ (ground oats, GF) (180 g)
● 1 cup ​oats​ (GF) 100 g
● 2/3 cup ​almond flour​ (80 g) - see recipe notes for a substitute
● 2 medium bananas (200 g peeled)
● 3 tbsp ​maple syrup​ or any other liquid sweetener (60 g)

Chocolate layer:
● 2 medium bananas (200 g peeled)
● 200 g ​dates​ (soft)
● 1/4 cup peanut butter or any other nut/seed butter of choice (60 g)
● 1/2 cup ​cocoa powder​ (45 g)
● Pinch of salt
● 1 tsp ​vanilla extract

Instructions
1. Preheat your oven to 180 degrees C (355 degrees F)
2. Process all the ingredients for the dough in a food processor
3. Press 3/4 of the dough into a lined 7x7 inch pan. You can use a bigger pan,
however, the bars will be less thick
4. To make the chocolate layer simply process all ingredients in your food processor
until the mixture is creamy
5. Pour the chocolate layer onto the dough
6. Crumble the remaining 1/4 dough onto the chocolate layer
 7. Bake in the oven for about 25-30 minutes and let cool completely before you cut
into 6-8 bars
8. Drizzle some ​icing​, chocolate cream or peanut butter on top (optional) and enjoy
your oat breakfast bars! Store leftovers in the fridge.

Notes
Instead of almond flour, you could use 1 cup (75 g) dried, shredded unsweetened coconut
14. Oven baked blueberry
pancakes
Oven baked blueberry pancakes. My blueberry sheet pancakes are vegan, gluten-free,
healthy and low in calories. The recipe is easy to make and family friendly
Prep Time10 ​mins
Cook Time20 ​mins
Total Time30 ​mins
Servings: ​12

Calories: 140​kcal

Author: Ela

Ingredients

Dry ingredients:
● 1 1/2 cup ​white rice flour​ (240 g)
● 1/3 cup ​dried shredded coconut​ (30 g) *see recipe notes
● 1 1/2 tsp baking powder
● 1/2 tsp baking soda
● Pinch of salt

Wet ingredients:
● 1 1/4 cup ​light coconut milk​ (300 ml)
● 3 flax eggs (3 tbsp ground flax seeds + 9 tbsp water)
● 1/4 cup ​maple syrup​ (80 g) or more to taste
● 1 1/2 tbsp lime juice or apple cider vinegar
● 1 cup fresh blueberries (150 g)

Instructions
 1. Make the flax eggs by mixing 3 tbsp ground flax seeds with 9 tbsp water, set
aside for 5-10 minutes
2. In a small bowl combine coconut milk, maple syrup, and lime juice, set aside
3. Put the dried shredded coconut into a food processor or coffee grinder and blend
for a couple of seconds (skip this step if you use ground almonds)
4. Combine all dry ingredients in a bowl and stir with a whisk
5. Add the flax eggs and the coconut milk to the bowl with the dry ingredients and
whisk everything together until just combined
6. Pour this mixture into a lined sheet pan (mine measures about 8x11 inches)
7. Top with blueberries
8. Bake in the oven at 375 degrees F for 20-25 minutes
9. Let cool for 5 minutes, carefully remove from the pan and cut into slices
10. Enjoy with maple syrup or any other sweetener ( I used a glaze with Erythritol,
click here​ for the recipe)

Notes
*You can use 30 grams of ground almonds or sunflower seeds instead of dried shredded
coconut

The nutrition facts are for one pancake slice when you cut the batch into 12 slices

Nutrition
Calories: ​140​kcal​ | Carbohydrates: ​23.2​g​ | Protein: ​1.8​g​ | Fat: ​4​g​ | Saturated Fat: ​2.6​g​ |
Sodium: ​137​mg​ | Fiber: ​1.8​g​ | Sugar: ​6.2​g
15.Vegan gluten free waffles
Vegan gluten free waffles with chocolate. This waffle recipe is healthy, refined sugar-free,
low in fat and easy to make
Prep Time15 ​mins
Cook Time10 ​mins
Total Time25 ​mins
Breakfast, Dessert

Servings: ​4

Calories: 221​kcal

Author: Ela

Ingredients

Dry ingredients:
● 1/2 cup ​white rice flour​ or brown rice flour (80 g)
● 1/2 cup ​oat flour​ (or simply grind oats in your blender) (45 g)
● 1/3 cup ​potato starch​ (not flour) (52 g)
● 1 tbsp ​chia seeds​ ground (or flax seeds)
● 1 tsp baking powder
● 1/4 tsp baking soda

Wet ingredients:
● 2/3 cup ​light coconut milk​ (160 ml)
● 1 tbsp lime or lemon juice
● 2 tbsp ​maple syrup​ or agave syrup
● 1 tsp ​vanilla extract

For two colored waffles:

● 2 tbsp ​cocoa powder​ or cacao powder (12 g)
● 1 tbsp ​maple syrup​ or agave syrup
● 1 tbsp plant milk
Instructions
1. Combine the wet ingredients in a mug and put aside
2. Put the oats in your coffee grinder/blender or food processor and mix until they
turn into flour (or just use store bought oat flour)
3. Sift all dry ingredients into a bowl
4. Add wet ingredients into dry ingredients and stir with a spoon or whisk until just
combined (don't overmix). The batter should form some bubbles because the
baking soda will react with the lime/lemon juice
5. Heat your waffle machine on low to medium heat. Once it's hot, spoon the batter
into your waffle machine and cook for about 5 minutes (or as per the instructions
of your waffle machine).
6. For two colored waffles, split the batter into two parts. Add the remaining
ingredients (cocoa or cacao powder, maple syrup, plant milk) to one-half of the
batter and whisk. Spoon a part of the light batter into your heated waffle machine
and then some chocolate batter underneath
7. Serve your vegan gluten-free waffles with maple syrup, a chocolate sauce or
fruits and enjoy!

Notes
The recipe makes 4 thick, large waffles. Nutrition facts are for one plain waffle (without the
chocolate part)

Nutrition
Calories: ​221​kcal​ | Carbohydrates: ​42​g​ | Protein: ​2.9​g​ | Fat: ​3.5​g​| Saturated Fat: ​1.8​g​ |
Sodium: ​294​mg​ | Fiber: ​2.3​g​ | Sugar: ​7.4​g
16.Vegan gluten free crepes
Vegan gluten free crepes filled with a homemade chocolate spread. Easy gluten free recipe
Prep Time5 ​mins
Cook Time15 ​mins
Total Time20 ​mins
Dessert

Servings: ​6

Calories: 150​kcal

Author: Ela

Ingredients
● 1 scant cup ​oat flour​ (gluten free if needed) (90 g)
● 4 tbsp ​tapioca flour​ (28 g) - see recipe notes
● 4 tbsp ​potato starch​ or corn starch (28 g)
● 2 tbsp ​flax seeds​ ground (10 g)
● 1 1/2 cups ​light coconut milk​or any other dairy free milk (360 ml)
● 1 1/2 tbsp ​maple syrup​ or agave syrup (30 g)

Instructions
1. Process all ingredients in your food processor or just whisk them together in a
bowl
2. Heat a non-stick pan/skillet (I used a 10-inch ceramic skillet) with some oil over
medium heat
 3. Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the
pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the
crepe (don't try to flip the crepe too early). After you carefully flipped the crepe,
cook for a further 1-2 minutes
4. After a while, the batter will get thicker (because of the ground flax seeds), just
add a little bit more plant milk
5. Fill your crepes with a chocolate spread, you can find the recipe: ​HERE​ (click).
Enjoy!

Notes
It's important to not sub tapioca flour/starch in this recipe, as it makes the crepe more
elastic/flexible.

The recipe makes about 6 crepes. Nutrition facts are for one crepe made with light (canned)
coconut milk. If you use boxed dairy-free milk the crepes will have less fat and kcal

Nutrition
Calories: ​150​kcal​ | Carbohydrates: ​22.7​g​ | Protein: ​2.3​g​ | Fat: ​4.9​g​ | Saturated Fat: ​2.6​g​ |
Sodium: ​21.6​mg​| Fiber: ​2.4​g​ | Sugar: ​4.8​g
17.Banana oat pancakes
These vegan und gluten free banana oat pancakes are perfect for breakfast

Prep Time5 ​mins

 Cook Time15 ​mins

Total Time20 ​mins

Breakfast

Servings: ​2​ ​people

Calories: 251​kcal

Author: Ela

Ingredients

● 1 cup ​oat flour​ (gluten free if needed) (90 g)

● 2/3 cup ​light coconut milk​(canned) (160 ml)
● 1/2 banana (60-70 g)

Optional ingredients

● 1-2 tbsp ​maple syrup​ for sweeter pancakes

● pinch of salt for savory pancakes

Instructions

1. In a bowl, mash the banana with a fork, add the other ingredients and stir with a
whisk until just combined
2. Spoon some of the batter (I use just 1-2 tbsp of batter for mini pancakes) in your
hot skillet and cook on low to medium heat from both sides until golden brown
3. Serve with either fruits, maple syrup, a chocolate sauce or whatever you prefer.
Enjoy!

Notes

Recipe serves two persons. Nutrition facts are for one serving (without maple syrup)
Nutrition

Calories: ​251​kcal​ | Carbohydrates: ​36​g​ | Protein: ​6.3​g​ | Fat: ​7.2​g​ | Sodium: ​29​mg​ | Fiber: ​5.9​g
| Sugar: ​6.5​g

18.Healthy vegan breakfast

ideas | Chocolate spread
This is a recipe for a healthy and low-fat chocolate spread
Prep Time5 ​mins
Total Time5 ​mins
Dessert

Servings: ​1

Calories: 107​kcal

Author: Ela

Ingredients
● 1 1/2 tbsp ​maple syrup
● 1 tbsp ​peanut flour​ or powdered peanut butter (*see recipe notes)
● 1 tbsp ​cocoa powder
● 1/2 tbsp water or add more maple syrup to taste
● pinch of salt

Instructions
1. Transfer all ingredients to a bowl and stir with a whisk until smooth
2. Ready is your homemade chocolate cream! Tastes awesome with banana slices
on toast

Notes
I am using ​this brand of peanut flour​. You can also use ​PB 2 powdered peanut butter
instead. You could also use your favorite nut butter (or seed butter) of choice (e.g. hazelnut
butter, peanut butter, sunflower seed butter etc) instead of peanut flour. In this case, you will
need to skip the water.

Nutrition
Calories: ​107​kcal