fall

Life has had quite hectic twists and turns lately. Sometimes I wonder how it is even possible for me as one human being to cope with all these projects I have managed to gather in my life. But in some weird way person kind of multiplies herself, expands time or makes other magic tricks when stuff just needs to be done. And there is no time to sit around when a revolution awaits! A food revolution, you know, in which I try to take part with my work.

A part of my revolution dream has now become reality as my very first cookbook about healthy sweet treats, that came out in Finland some time ago has now been released in the US and it goes by the name It’s a Pleasure. I’m so happy about the outcome – the book looks and feels super pretty and nice and I hope it can help to transform globally the way people feel about sweets with it’s over 80 recipes for cakes, candies, cookies, muffins, ice creams, chocolates and other sweet treats – all without guten, dairy and refined sugar. Because there is just no better way to indulge than to savor with treats that left you feeling light, healthy and satisfied!

Try for example these overwhelming pralines. I have prepared big batches of them lately and people have LOVED them. And no wonder. The best pralines combine many elements: a soft filling, a texture that snaps nicely and something crunchy. Also, a hint of saltiness is a big plus. These chocolates are all of the above and can be created with very simple and wholesome ingredients.

Please, just try them! And if you wish to have a copy of It’s a Pleasure, throw me a message here below before Oct 10th and I’ll pick two winners to whom I’ll post the book next week – in Finnish or in English, you choose!

Until then – Viva la revolucion!

V

NUT CARAMEL CHOCOLATES

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Makes 15-20 pieces

Caramel

  • 15 fresh dates
  • 2 tbsp coconut oil
  • 1-2 tbsp water
  • 1 tsp vanilla extract
  • a pinch of sea salt
  • 15-20 pecans
  • 4-5 tbsp unsweetened peanut butter or almond butter

Icing

  • 4 ounces dark chocolate or raw chocolate

On top

  • flaky sea salt

Pit the dates. Put the dates, coconut oil, water vanilla extract and salt into the blender and purée. Caramel should be thick and smooth. Spoon the caramel in a freezer-safe container and put it in the freezer for about 15 minutes so that it thickens a bit and is easier to handle.

Line a small baking sheet with a parchment paper. When the caramel sauce has thickened, take about teaspoon-sized dollops of the caramel and place onto the prepared baking sheet and mold the caramel into balls. Press a pecan into each ball. And then add about half a teaspoon of peanut butter on each pecan nut and place the tray into a freezer. Freeze for about 30 minutes.

In the meantime melt the chocolate on the top of a double boiler / in warm water bath. Take the pralines out of the freezer and dip each of them into the chocolate icing. Sprinkle with flaky sea salt and return them to the freezer just to set. Bring out, serve and indluge. Keep in an airtight container in the fridge or freezer.

Recipe from the book IT’S A PLEASURE by Virpi Mikkonen

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3 INGREDIENT VEGAN APPLE PIE

  • 3 sweet apples
  • 1 ⅓ cup (3 dl) rolled oats
  • 4 tbsp melted coconut oil
  • +ceylon cinnamon on top

(pan size: 7 inches/18 cm)

Preheat the oven to 425 F/225 C degrees. Cut 2 apples into pieces and place into a blender. Puree until smooth. Add rolled oats and coconut oil. Blend well. Cover the bottom of a cake pan with a parchment paper and grease the sides. Pour the batter into the pan and spread evenly. Cut one apple into very thin slices and cover the surface on the pie with apple slices. Top with plenty of cinnamon. Bake in the oven for about 25 minutes or until the color is nicely golden and the sides and the surface look done and dry. Take it out from the oven and let it cool. Serve and enjoy! Store covered in a room temperature.

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Preparing time: 25 minutes

Cake:

  • 4 organic eggs
  • 10-15 fresh sweet dates
  • 1,5 dl raw cacao powder

Cake tin diameter: about 17 cm / 6,5 inches

Preheat the oven to 200 C / 400 Fahrenheit degrees. Grease/oil the sides and the bottom of the cake tin. Cut pieces of parchment paper to cover the bottom and the sides. Remove the stones from the dates and add all the ingredients to the blender. Blend until smooth. Pour the dough into the cake tin and bake for 20-25 minutes until the surface looks dry. Watch out not to dry the cake too much (a tough job!). Let the cake cool completely before you remove the cake from the tin. Notice that the surface will come down quite a bit. Enjoy with chocolate mousse and nut crust or whipped coconut cream and berries!

CHOCOLATE MOUSSE FROSTING

  • 1 can (400 ml) full fat coconut milk (kept in the fridge)
  • 3-5 tbsp raw cacao powder
  • 1 tbsp organic honey (or coconut syrup)

Take the coconut milk can from the fridge and scoop the white thick paste into a bowl. Add cacao powder and sweetener and whip with a mixer until mousse. Taste and add more cacao or sweetness if needed. Use as a frosting.

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One year ago I dreamed about a cookbook that would save our family meals.

My dream book would have recipes that would take less than 30 minutes to make, preferably only 15 minutes, ingredients lists should be nice and short, they would not include gluten, dairy or refined-sugars and most of the recipes should be vegan. The book should offer wholesome recipes for breakfasts, dinners, lunches, snacks and for sweet treats. Kid-friendly recipes would be a big plus and also if the book could also offer better alternatives for pizzas and burgers, my man’s favorite meals. All in all, the recipes in the book should be healthy, super easy and super delicious.

Too sad there wasn’t any book like that on the market. I went through a big bunch of cookbooks and waited for a hero that would fly into my arms and save those moments where the stomach is empty and the mind goes blank at the same time. There were nice recipes here and there but a book that would fulfil ALL my needs just didn’t seem to exist.

So, I had to make it myself. And I did.

Two weeks from here my next cookbook about healthy fast food is going to be released in Finland. The Finnish name is Kiitos hyvää Pikaruokaa, and I’m proud to say that the book offers EXACTLY everything I just described above!

I am so thrilled and I can’t wait to get it in my hands – For one since I actually cook the recipes from the book everyday, and I can’t remember all my recipes in detail, and I don’t wanna go on searching for them from my computer all the time, so I really need to get the book in my kitchen and in my hands – ASAP!

Gonna let you know more about the book later, but I’m sure you guys are going to appreciate it as well. Who would not love healthy and tasty fast food!

But now, to today’s meal! This vegan meatballs and pasta recipe is not actually from my upcoming cookbook, because I created it after the book had already gone to print, but it makes an excellent and simple everyday meal also. I’m just loving this easy pasta made from sweet potato and the rich taste and great texture of these vegetarian meatballs! If you ask me it's quite an excellent mimic of the Italian classic meal, with a healthy and fun twist.

V

VEGAN MEATBALLS AND SWEET POTATO PASTA

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Vegan meatballs:

( 8-10 pieces)

  • ½ heaping cup sun-dried tomatoes
  • ½ cup sunflower seeds
  • ½ cup chickpeas
  • 5 tbsp flax meal (or flax seeds)
  • 1 small onion
  • 1 tbsp Tamarin soya
  • black pepper
  • a pinch sea salt

For frying:

  • 5 tbsp olive oil or coconut oil

Sweet potato pasta:

  • 1 big sweet potato
  • 2 cup marinara tomato sauce

On top:

  • vegan parmesan cheese (recipe in Kiitos hyvää Pikaruokaa cookbook!) or original organic parmesan cheese
  • fresh basil

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Measure sun-dried tomatoes into blender and blend until quite smooth. Add rest of the ingredients and blend. Pour the dough into a bowl and form small balls with your hands. If the dough feels too wet add a little bit of coconut flour or other flour. Pour generously oil onto a pan and fry the meatballs for about 5 minutes, until they get a nice brown color. Transfer the meatballs onto a baking tray covered with parchment paper. Bake for about 15 minutes. In the meantime prepare the sweet potato noodles.

Peel the sweet potato and prepare noodles with a spiral slicer or julienne peeler. Add 1 tbsp oil onto a pan and cook the nools for one minute. Add the marinara sauce and cook for about 10 minutes.
Take the meatballs out of the oven. Dose some noodles on plates, add meatballs on top. Grate some vegan cheese or parmesan cheese on top and sprinkle on some fresh basil leaves. Serve and enjoy!

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Hello darlings, it’s been a while! Actually over a month since my last post. …Oops. I could say that I have been working like crazy and have been doing this and that and the third, which would be very much true, but as my mother always says: only a lazy person counts her work. So let’s trust her and forget explanations and concentrate on the present, and on the most essential – the goodies I brought you!

I have been doing some collaboration with Oatlet Store, which is a brilliant webshop that deals oat-based products. And as a big fan of all oat related I have been super excited to test their gluten-free oat products from Provena and to design new recipes with them.

One of my absolutely favorite thing that came out of my laboratory is this pre-christmas sweet potato oat porridge. It is just insanely tasty, comforting and rich! And it includes my favorite ingredients at the moment: Sweet potato, cinnamon, cardamom, pecan nuts and – jumbo-sized oat flakes. Oh-my-god – TOTALLY different thing than those small oat flakes, that taste like a cardboard, especially after you’ve tasted jumbo ones. So delicious, and you get beautifully textured hearty porridge out of them.

I’m planning to make this sweet potato oat porridge my family’s official christmas porridge that will be consumed every morning until christmas. Well, at least on the weekends. And maybe only in December. I would rather like this to give nice taste memories to my kid than to cause any food traumas. It is too good to be overdosed. …Although I have a tiny hunch I’m gonna do it personally anyways.

But hey, with this pre-christmas porrdige I have also a pre-christmas gift for you: With the code VANELJA you get -20 % discount when shopping in Oatlet Store and the discount is available for two weeks from now. Oatlet Store ships throughout the EU. And if you want a tip, I can recommend at least, surprise surprise, these Provena Gluten Free Jumbo Oats and also Provena Gluten Free Whole Grain Oat Flour for baking.

Have a lovely November, stay warm and eat a lot of porridge!

V

SWEET POTATO OAT PORRIDGE

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Gluten-free & vegan

Serves two

Porridge:

  • ½ cup pureed sweet potato (about 1 small sweet potato)
  • 2 cups oat milk (or for example almond milk)
  • 1 ½ cup gluten-free rolled oats (preferably jumbo-sized)
  • 1 tsp ceylon cinnamon
  • ½ tsp ground ginger
  • ½ tsp cardamom
  • A pinch of sea salt

On top:

  • Crushed pecan nuts
  • Maple syrup (or organic local honey)
  • Ceylon cinnamon

Make the sweet potato puree: Peel the sweet potato and cut into small chunks. Steam until soft. Place the chunks to a blender and blend until smooth. Pour the oat milk and the sweet potato puree into a pot, bring up the heat and whip until mixed. Add spices and rolled oats. Cook for about 5 to 10 minutes, depending of the type of oats used. Serve with crushed pecan nuts, cinnamon and maple syrup. Enjoy!

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It was exactly one year ago when I opened the doors of Vanelja and introduced it to the world for the first time. And in my very first blog post I then wrote:

“Nothing in Vanelja is permanent, no goals has been set. That makes it possible to grow to whatever direction life takes it to. It is exciting to see what kind of flowers will Vanelja bloom in when the fertilizers are freedom, passion and pleasure!”

And wow, what beautiful blossoms have I been able to witness during this first year! I have been just amazed by all the opportunities, connections and people life has sent through my blog.

During this year I have made great new friends from different parts of the world, I have also made 3 cook books (insane, I know! do not try at home), been featured in international media, websites and blogs, been picked by Instagram to their suggested users list, been nominated in the Saveur Food blog Award and actually winning the award in the Best-designed blog category. And then there are also some huge huge things I can’t yet talk about that have started to seed during this year.

So may I just say: Phew. And thank You. Thank you life, thank you dear You, thank you universe. I promise to continue following my dreams. And as Elsie De Wolfe said:

“I am going to make everything around me beautiful – that will be my life.”

And I’m also going to make lots of these delicious banoffee-muffins, which you should try also. They too taste like a dream.

V

BANOFFEE MUFFINS

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Muffins:

  • 1 ½ ripe banana
  • 3 tbsp peanut butter
  • ½ cup rolled oats
  • 3 organic, free range eggs
  • 1 tsp baking powder

Preheat the oven to 350 F degrees / 175 C degrees. Grease the muffin cups. Place all the ingredients into a blender and blend until smooth. Pour the mixture in muffin cups and bake for about 15 minutes. In the meantime prepare the caramel sauce and frosting. When muffins are ready, take them out from the oven and let cool. Spoon some frosting on top and pour on some caramel sauce. Serve and enjoy!

Peanut butter frosting:

  • 1 can full fat coconut milk (kept in a fridge)
  • 3 tbsp peanut butter
  • 2 tbsp organic honey
  • 1 ripe banana (sliced in small pieces)

Open the coconut milk can and scoop out the white thick paste in a bowl. Add peanut butter and honey. Whip until fluffy. Fold in the banana pieces.

Caramel sauce:

  • 7 tbsp coconut sugar
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • a pinch of sea salt

Place the coconut sugar and coconut milk in a pan. Stir gently on a medium heat until the mixture is well mixed. Let the sauce simmer on low heat for about 15 minutes until the sauce starts to thicken. Remove from the heat and stir in the vanilla extract and salt. Store in a glass jar in the fridge and use within two weeks.

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One of the most traditional ways to celebrate something here in Finland is to make coffee and serve cinnamon buns. That old school serving suits all types of parties and in every occasion.

A baby is born – coffee and cinnamon buns, you win a lottery – coffee and cinnamon buns, someone dies – coffee and cinnamon buns, your blog is nominated in The Blog Awards Finland in the Health and Wellness category – coffee and cinn.. Wait, no. Actually then it’s not coffee nor cinnamon buns, but healthy cinnamon bun”ish” waffles! The exception proves the rule.

So here I am with my not-so-traditional but yet so-very-delicious cinnamon bun waffles as it indeed happened that my blog got nominated in the Blog Awards Finland in the Health and Wellness category. Yay!

The nomination in that specific category made me took a stroll down memory lane and look back to where I started, which was five years ago in my former Finnish health blog called Kiitos hyvää.

Kiitos hyvää was a blog mainly about well-being and “high quality life”. In that time I was very deeply into all kind of nutrition stuff, different methods of measuring health and gaining better health, raw food, superfood, super this and super that. I was truly and totally a health nerd. All that super health hype feels kind of funny to me nowadays, but it was an adventure I had to take in order to get here, into more peaceful and calmer place.

It is very relaxing when you realise that the purpose of your life is to serve only in a way that brings great joy to yourself and others. Not to battle and strive. That is the reason I nowadays post only easygoing inspiration and nice recipes and not try to convince anyone of what is the best diet or how should others live their lives. I don’t have clue, only a delicate and occasionally fading hunch on how to live my own.

But that’s how life, health and wellness are, delicate and constantly changing things that escape exact definitions and are not bound to one truth.

My truth today is happiness and gratitude for being nominated in the biggest Blog Award in my country. And from that happiness I channel these cinnamon bun waffles to you!

Thank you for being there, friend.

V

CINNAMON BUN WAFFLES

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Hello lover, I just dropped by to tell you that in case you were wondering what to make for lunch this week or prepare quickly in the evening, here is the recipe you have been looking for! It is especially designed for these late summer days when the sun is still nicely warming our noses but you can already feel that the chill of fall is on it’s way.

The recipe is super simple, it’s quick to prepare, takes less than 15 minutes and the ingredient list is nicely minimalistic. So it has exactly those features that an excellent everyday food should always have. And it of course tastes heavenly.

It is a spinach soup with a twist. The soup is made of ripe, juicy pears and fresh spinach leaves accompanied with coconut milk and a nice bunch of fresh herbs, coriander and parsley.

I’m loving how it is creamy and smooth, fresh and earthy, all at the same time. I couldn’t wish for better elements from my power soup.

I hope you’ll find it is a perfect match for your late August days too!

V

PEAR SPINACH SOUP

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(dairy-free, vegan, nut-free)

  • 2 ripe pears
  • ½ onion
  • 1 can full fat coconut milk
  • 1 cup water
  • 1 organic vegetable broth cube
  • 100 g (3.5 oz) spinach leaves
  • a bunch of fresh parsley
  • a bunch of fresh coriander
  • a pinch of sea salt
  • blackpepper

On top:

  • olive oil
  • seeds
  • +cashews, if you like

Peel onion and pears and cut to pieces. Add a little bit of olive oil to a pan, add onions and pears cubes and sauté for a couple on minutes. Add coconut milk, water, vegtable broth cube, spinach leaves, parsley, coriander and cook for 5 minutes. Pour the mixture into a blender and blend until smooth. Pour in bowls, add a drop of olive oil and sprinkle some cashews and seeds on top. Serve and enjoy!

Tip! For extra creaminess, add ½ cup to the soup mixture cashews while cooking!

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  • 3 oranges
  • 3 tbsp local raw honey
  • 1 tsp orange flower water
  • 3 tbsp chia seeds
  • 3 tbsp orange zest

Puree the oranges in the blender until the mixture is smooth. Add honey and orange blossom water and stir. Taste and add sweetness, if you want. Pour the mixture into a clean, sealable glass jar and stir in the chia seeds and orange zest. Leave to thicken, stir after 15 minutes and put the jar in the fridge for about 1 to 5 hours. Use on top of pancakes or other goodies! Store in a refrigerator in a closed jar. Use within a week.

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2 pizzas

Pizza base:

  • 1 cup coconut flour
  • 1 cup tapioca flour (starch)
  • 1 tbsp psyllium husk
  • ½ tsp sea salt
  • ½ cup olive oil
  • ½ cup heated water
  • 2 organic eggs

Filling:

  • 1 cup ricotta cheese
  • 1 Butternut Squash
  • 1 clove of garlic
  • pinch of flake salt
  • black pepper
  • handful of fresh sage

Preheat oven to 440 Fahrenheit/225 Celsius degrees. Combine coconut flour, tapioca flour, psyllium husk and salt in a bowl. Pour in olive oil and warm water and stir. Add the lightly whisked egg. Mix until well combined. Add two to three more tablespoons of coconut flour until the mixture is a soft but somewhat sticky dough. Place the pizza dough ball onto a sheet of parchment paper. Roll out the dough until it is fairly thin. Add flour if needed but be careful that the dough won’t become too dry. Place the rolled out dough into preheated oven and pre-bake for about 12 minutes.

Slice the butternut squash into thin slices with mandolin or with a sharp knife. Take the pre baked pizza crust from the oven. Spoon over some ricotta cheese and place the butternut squash slices on top. Grind on some black pepper and sprinkle some salt finger. Chop one clove of garlic on the surface (or squeeze it on top of baked pizza with a garlic clamp). Bake in the oven for about 15 more minutes. Take out from the oven, top with some fresh sage leaves, serve and enjoy!

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(gluten-free, milk-free)

Approximately 8 pieces

Muffins:

  • 2 organic eggs
  • 1 cup almond milk (or other dairy free milk drink)
  • ½ cup melted coconut oil (or organic butter)
  • juice of half a lemon
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup fresh dates puréed + t tbsp water
  • 1 ½ cup almond flour
  • ½ cup almond flakes
  • 1 tbsp psyllium husk
  • 2 tsp baking powder
  • a pinch of sea salt
  • 1 cup red currants
  • 5 fresh dates cut in small pieces

Caramel frosting:

  • 4 tbsp date paste (the one you made for the muffin batter)
  • 3 tbsp almond butter
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 4 tbsp warmed water
    • a few drops caramel stevia (optional)

Muffins:

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Whisk the eggs and almond milk in a bowl until foamy. Add the oil / butter, lemon juice, vanilla and almond extract. Mash the dates with water (for example with a hand blender) until puree. If your dates are not moist, add a little bit more water to get as smooth mixture as possible. Add the caramel sauce to wet ingredients but leave a couple of tablespoons for the icing. Stir until smooth.

Put the dry ingredients in another bowl and stir. Mix with wet ingredients. Add redcurrants and date pieces. Allow the mixture to thicken for about 5 minutes. Pour the mixture into greased muffin molds or muffin papers and bake for about 25 minutes. (Prepare the glaze during baking.) Test if muffins are ready with a toothpick. When ready, remove muffins from the oven and allow to cool slightly.

Caramel frosting:

Melt the almond butter and coconut oil in a warm water bath. Add vanilla extract, water and a little but of caramel stevia. Add the date paste and mix until smooth. Mix and apply generously over muffins. If the mixture cools and thickens before frosting, melt it in a warm water bath again.

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(Raw, gluten-free, dairy-free)

The dish diameter about 8 inch or 17 cm

Crust:

  • 1 ¼ cup almonds
  • 5 soft dates
  • a pinch of sea salt

Filling:

  • 1 ¼ cup cashews (about an hour steeping)
  • ¼ cup almond milk (or other milk drink)
  • 2 tbsp of manuka-honey + 1 tablespoon of organic honey
  • ¼ cup lemon squeezed juice
  • 1 tsp bourbon-vanilla
  • ⅔ cup melted cold-pressed coconut oil (replace partly or completely with melted cocoa butter if you dislike the taste of coconut)

frosting:

  • 1 ¼ cup blackcurrants
  • 1 tbsp manuka-honey + 2 tbsp of domestic organic honey
  • 1 tbsp melted coconut oil or cocoa butter
  • 1 tsp of bourbon-vanilla

Chop the almonds in a blender into a fine crust. Mix soft dates and salt in. Cut a round piece of baking paper in the bottom of cake mold so that the cake is easier to transfer later. Press the dough firmly on the bottom of the cake mold. Prepare the filling.

Puree all ingredients, except the coconut oil in a blender until smooth thick paste. If necessary, add a little bit of liquid, if the blender is too lazy to agitate the mixture, but keep the mixture as thick as possible. Melt the coconut oil and pour in the blender. Stir the mixture until smooth. Check the taste and add some spices if desired. Pour the mixture into the bottom of the dough onto the cake mold and put the tin in the freezer. Prepare the glaze in the meantime.

Puree the blackberries, honey, vanilla and melt coconut oil/cocoa butter until smooth. Check the taste and add some spices if desired. Take the cake mold from the freezer and pour the glaze on the surface of the cake. Put the cake back in the freezer for about two hours. Take out to room temperature, serve and enjoy!

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Fruit Filling:

  • 4 large fresh figs
  • 1 large ripe pear
  • 1 tsp vanilla extract
  • 1 tbsp water
  • sweeten with vanilla stevia (or 2 tbsp of domestic honey)

 

Cumble:

  • ½ cup almond meal
  • ½ cup rolled oats
  • ¼ cup almond flakes (or for example pumpkin seeds)
  • a pinch of sea salt
  • 1 tsp cinnamon
  • 5 tbsp soft butter or coconut oil
  • 2 tbsp raw organic honey or maple syrup

 

Baking dish size about 8 x 5 inch or 20 x 12 cm.

Preheat the oven to 350 Fahrenheit (175 Celsius). Wash and slice figs and pears. Put the pieces in a saucepan, add water, vanilla extract and stevia. Bring to a boil and simmer on low heat for about ten minutes. In the meantime, make the crumble.

Put almond flour, rolled oats and almond flakes to a bowl. Add the salt and cinnamon and mix. Pour in the melt butter and add sweetener. The mixture will be chunky and crumbly.

Pour the fruit filling into a buttered baking dish. Add then the crumble topping. Bake in center of the oven for about 20 minutes or until the surface has a slight tint. Take out of the oven, serve and enjoy! Try for example with greek yogurt!

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  • 1 cup gluten free rolled oats
  • 1 tbsp of chia-seeds (optional)
  • 1 ¼ cups almond milk (or for example oat milk or rice milk)
  • 1 tbsp unsweetened smooth almond or nut butter of your taste
  • 1 tbsp organic honey or coconut syrup
  • ½ tsp vanilla powder / vanilla seeds
  • ½ tsp of Ceylon cinnamon
  • On top: banana slices

 

Pour all other ingredients except the banana into a jar and stir carefully with a spoon. Close the lid and leave the mixture to sit in the fridge overnight. In the morning top with banana slices and enjoy your lovely breakfast!

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( gluten-free , yeast-free )

Pizza crust:

  • 4 ¼ cups cauliflower rice (about 1 medium cauliflower crumbled)
  • 1 egg
  • 2 oz soft goat cheese
  • 2 tsp of Psyllium husk powder (optional)
  • a pinch of sea salt
  • a little bit of dried oregano

Set the oven to 400 Fahrenheit/200 Celsius degrees. Make the dough: Finely chop the cauliflower in a blender or food processor into a small grumble. If your blender is small, do it with small sections. Add about 1 cup of water into the bottom of a pot and add the cauliflower crumble. Bring to boil and let cook for 5 minutes. Pour the water out and squeeze the excess water out through a cheesecloth or clean kitchen towel. Break an egg into a bowl and the cauliflower crumble. Mash the chevre with a fork and add with egg-cauliflower mixture. If you like, add psyllium husk to give the dough more viscosity. Add salt and spices. Mix everything even. Spread the dough onto a baking tray covered with a baking paper. The thickness of the pizza should be about ½ inches. Put the tray into the oven and bake for about 35 – 40 minutes. In the meantime prepare the tomato filling.

Tomato Filling:

  • 4 large tomatoes
  • 3 cloves of garlic
  • 2 tbsp tomato puree
  • 1 tsp organic honey
  • olive oil
  • black pepper
  • sea salt
  • a tiny pinch of chili

Wash and remove the seeds from tomatoes. Cut the tomatoes into pieces and put into a blender. Add the rest of the ingredients and puree until smooth. Pour the mixture into a pan and bring to boil. In a medium heat cook the tomato sauce for about 20 minutes, until the excessive liquid has evaporated and the sauce is nice and thick.

Take the pizza crust from the oven and spread the tomato sauce on it. Add all the rest of the ingredients of your choice on top of it and put it back into the oven for about 5 – 10 minutes. Let cool slightly, serve and enjoy!

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(about 12-15 pieces)

  • 2 ripe bananas
  • 1 ¼ cup oatmeal
  • 2 tbsp honey or coconut palm syrup
  • Spices, such as vanilla powder/seeds or cinnamon.

Mash bananas and oatmeal with a fork to make them a thick and sticky dough. Add seasoning, such as vanilla, honey and/or cinnamon. Shape into small balls. If the dough is too runny, add a little oatmeal, but not too much so that the dough does not get too thick & the balls don’t get too dry. Arrange the balls on a baking tray covered with baking paper. Bake at 350 Fahrenheit/175 Celsius degrees for about 15 minutes. Keep the snack balls in a closed glass jar in the refrigerator and use within a week.

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