gluten free

Vanilla Nice Cream & Chocolate Chia Pudding

Nice Cream:
2 frozen bananas
a dash of vanilla powder
2 tbsp oat milk

Place the ingredients into a blender and blend until soft serve.

Chia Pudding:
1 cups oat milk
3 fresh pitted dates
2 tbsp raw cocoa powder

Place the ingredients into a blender. Pour the mix into a jar and stir in 1/4 cup chia seeds. Leaving to thicken for 10 mins, stir and put into a fridge for 1 hour or more.

Fill half of a bowl with vanilla nice cream and the other half with chocolate chia pudding. Top with your favorite topping, for example banana slices, coconut shavings, raw chocolate and dates.

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Vanelja’s Mother’s Day Cake

vegan, gluten-free

Cake:

½ cup oat milk
4 tbsp ground flax seeds
1/3 cup coconut oil, melted
⅔ cup applesauce, unsweetened
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup almond meal by Risenta
⅔ cup oat flour (or grind rolled oats in the blender)
½ cup coconut sugar
2 tsp baking powder
tiny pinch sea salt

Filling & on top:

Coconut whipped cream or soy whip
fresh berries
banana
almond flakes

Tin diameter: 16-18 cm / 6,5 – 7 inches

Preheat the oven to 180 C / 350 F degrees. Mix the oat milk and ground flax in a small bowl and leave to thicken for 10 mins.

In the meantime measure the coconut oil, applesauce, apple cider vinegar and vanilla in a big bowl and stir well. Mix the almond meal, oat flour, coconut sugar, baking powder and salt in another bowl and mix then with the wet ingredients. Stir in also the flax gel. Grease a cake tin with coconut oil and pour in the cake dough. Bake for about 40-45 mins, until a toothpick comes out clean. Note that the texture of the cake should be a bit moist.

Take the cake out of the oven and let cool completely. Split the cake in two with a sharp knife. Fill with coconut whipped cream or soy whip and banana slices. Set the other half on top of the lower half and frost the cake with coconut whipped cream or soy whip and place lots of fresh berries on top. Finalize with edible flowers.

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Vanelja’s Apple Pie

Plant-based, vegan, gluten-free, naturally sweetened

2 tbsp ground flax + 6 tbsp water
1 ½ cup rolled oats
½ cup almond meal
¾ cup coconut sugar
1 tsp baking soda
tiny pinch of sea salt
¼ cup coconut oil, melted
½ tsp cardamom
⅔ cup natural oat yoghurt or almond yoghurt

On top:

1-2 sweet apples
½ tsp Ceylon cinnamon
almond flakes

Cake tin diameter: 18-20 cm / 7-8 inches

Preheat the oven to 225 C / 430 F degrees.
Measure the ground flax and water into a small bowl or drinking glass. Stir and leave to thicken for 5 minutes.

In the meantime place the rolled oats into a blender and blend until flour. Pour into a bowl and pour the rest of the dough into a bowl and stir in the rest of the ingredients. Stir in also the flax gel. Cover the bottom of the cake tin with a piece of parchment paper. Separate 2 tbsp batter into a small plate and pour the rest of the batter into a cake tin and smoothen the surface.
Remove the cores from the apples and cut the apples into very thin slices. Stack the slices in overlapping rows into a circle on the dough. Press the slices gently so that they go a bit deeper into the batter. Add small chunks of the remaining batter you had set aside here and there on top of the apple slices. Sprinkle on some cinnamon. Top with a small handful of almond flakes. Bake for about 25-30 minutes until you get a nice golden color.

Take out of the oven and let cool slightly. (Note, If you’re using a smaller cake tin you might have to bake the cake a bit longer to get it done. Cover then with a foil to prevent the apples from browning.) Serve for example with vanilla nice cream or vanilla sauce of your choice.

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Mocha Dream Cake

Crust:
½ cup pecan nuts
½ cup almonds
7 fresh dates, pitted
½ tsp cardamom
pinch of sea salt

Filling:
2 cups cashews, soaked for 1 hour and then rinsed
juices from half a lemon
½ cup coconut oil, melted (with neutral taste)
½ cup coconut syrup
⅓ cup oat milk +2 tbsp instant coffee & 3 tbsp raw cocoa powder

On top:
Raw cocoa fudges or raw chocolate

Pan diameter: 18 cm / 7 inches

Place a piece of parchment paper in the bottom of a cake pan. Place the almonds & nuts into a blender and blend until crust. Add dates, cardamom and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan.

Place all the filling ingredients (except instant coffee & raw cocoa powder) into a blender and blend until smooth. Add some oat milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour half of the mixture into the cake pan and smooth out the surface. Add coffee & cocoa powder to the blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the two fillings. Place the cake pan into the freezer for about 3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Serve & enjoy!

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Roasted Vanilla Pears

4 ripe pears, cut in half & seeds removed 3 tbsp coconut oil
1 tbsp coconut syrup (or maple syrup)
1⁄2 tsp vanilla powder

Cashew Cream, for serving
1 recipe Nut Crust, for garnish

Preheat the oven to 400° Fahrenheit / 200° Celcius. Place the pears on a baking tray. Melt the coconut oil in a small saucepan on low heat. Add the coconut syrup and vanilla and mix well. Pour the mixture evenly over the pears and bake for about 20 minutes or until the pears are soft. Remove the pears from the oven, top with Cashew Cream and Nut Crumble. Serve and enjoy!


Cashew Cream:

1 cup raw cashews, soaked for 30mins & rinsed
1⁄2 cup water
1 tbsp coconut syrup (or maple syrup)
1⁄2 tsp vanilla powder tiny pinch of sea salt

Place all the ingredients in a blender. Blend until smooth and creamy.


Nut Crumble:

1/3 cup pecans
1/3 cup almonds
1/3 cup pine nuts
3 fresh dates, pitted & chopped

Place all the ingredients in a blender and pulse until a crumble forms.

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Blueberry Crumble Pie

About 9 pieces

1 ⅓ cup gluten-free rolled oats
1 cup almond meal
⅓ cup coconut sugar
1 tsp lemon zest
½ tsp baking powder
½ tsp cardamom
pinch of sea salt
1 cup coconut oil, melted
3 tbsp raw organic honey or coconut syrup

Filling:

1 cup blueberries
1 ripe banana
1 tsp vanilla extract
dropperful liquid stevia
1 cup blueberries & 4 tbsp chia seeds

On top:

Blueberries
edible flowers
coconut milk powder, optional

Dish size: 20 x 20 cm / 8 x 8 Inches

Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan.

Prepare the filling. Mix 1 cup blueberries, banana, vanilla extract & stevia in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia seeds. Leave to thicken for 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for 25-30 minutes, until nice & golden. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and edible flowers and sprinkle on some coconut milk powder. Enjoy! Store in the fridge.

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Blueberry Truffles

1 cup shredded coconut
¾ cup macadamia nuts
⅓ cup coconut butter
⅓ cup blueberries, fresh or frozen
5 tbsp raw organic honey or coconut syrup, or other natural syrup of your choice
3 tbsp lemon juice
1 tsp vanilla extract

Place all ingredients into a blender or food processor and blend until a thick paste. Form small balls. Sprinkle on some coconut milk powder. Freeze for 1 hour. Store in the fridge or freezer.

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Morning Motivation Cookies

1 cup almond flour
3/4 cup almond butter
1 organic egg (or 1/4 cup water + 2 tbsp chia seeds)
2 tbsp erythritol or coconut sugar
¼ cup raw chocolate, crushed into small chunks

Preheat the oven to 175 Celsius or 350 Fahrenheit degrees. Combine all the ingredients in a big bowl and mix well. Form about 10 balls with your hands and place them on a baking tray covered with parchment paper. Press the balls with your hand to create cookies that are about 1 inch thick. Bake for 10 minutes. Remove from the oven and let cool completely. Store in the fridge and use within a week.

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Cinnamon Roasted Peaches

4-5 fresh peaches, pitted & sliced
2-3 tbsp organic butter or coconut oil, melted
2 tbsp erythritol (or coconut sugar)
1 tsp Ceylon cinnamon
1/2 tsp cardamom

Preheat the oven to 200 C / 400 F degrees. Place the sliced peaches on a covered baking tray. Drizzle on the butter/oil and the spices. Bake for 20-25 mins until soft and juicy. Serve for example with porridge. (Here served with oatmeal, almond butter & hemp seeds.)

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Lemon Cardamom Cookies

(keto & plant-based)

1 cup almond flour
¼ cup erythritol or xylitol
1 dropperful liquid stevia
3 tbsp coconut oil or grass-fed butter, melted
lemon zest from one lemon
½ tsp vanilla extract
¼ tsp cardamom

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Add all the ingredients to a bowl and mix with your hands until moldable dough. Cover a baking tray with a baking sheet and divide the dough into 8-10 balls. Flatten the balls with your fingers. When flattened you can cut them with a cookie-cutter into a certain shape or leave them round. Bake for 8-10 minutes until slightly golden on the sides. Take out of the oven and let cool completely before removing them.


Glaze:

¼ cup erythritol, powdered
2 tbsp lemon juice
½ tsp vanilla extract

Add all the ingredients to a bowl and mix. If you don’t have powdered erythritol you can make it by blending normal erythritol full-speed in a blender so that it turns into powder. (Remember to close the lid well!) Spread the glaze on top of the cookies and decorate with dried edible flowers and leave to set for 10 mins before serving.

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Pumpkin Curry & Cauliflower Coconut Rice

Pumpkin Curry:

1 tbsp coconut oil
1 yellow onion, finely chopped
1-2 garlic cloves
1-2 tsp ginger, grated
1 tsp Ceylon cinnamon
1 tsp ground turmeric
1 tsp curry
2 tsp ground cumin
1⁄2 tsp ground cardamom
500 g butternut squash, peeled & cut to cubes
200 g can chickpeas, drained
a handful of green beans
400 g can tomato sauce or diced tomato
400 g coconut milk

Heat a large pan and add the onion & garlic. Cook stirring for 2 mins. Add ginger,
cinnamon, turmeric, curry, cumin & cardamom. Cook for 2 mins. Add the tomato sauce & coconut milk. Bring to boil. Add the butternut squash, chickpeas & green peas. Cook covered on low heat for 25 mins. Taste and add seasoning, if needed. Meanwhile, prepare the cauliflower rice.

 

Cauliflower Rice:

1 medium cauliflower
1 tbsp coconut oil
¼ tsp sea salt
¼ cup coconut milk

Cut the cauliflower into small florets and place them into a blender or food processor with the shredder blade. Pulse into fine rice-sized crust, not into a puree. Heat a large pan with coconut oil in it. Add the cauliflower rice and cook for 5 minutes. Stir in the salt and coconut milk. Serve warm with the pumpkin curry.

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Vanelja’s Strawberry Dream Cake

Crust:

1 cup almonds
½ cup pecan nuts
4 tbsp raw cocoa powder
5 tbsp coconut oil, melted
1 tbsp almond butter
1 dropperful liquid stevia (or 2 tbsp organic honey or maple syrup)
pinch sea salt

Filling:

3 cups raw cashew nuts, soaked for 1-5 hours, then rinsed
1 cup strawberries (fresh or frozen & thawed)
½ cup coconut oil, melted
½ cup full-fat coconut milk
3 tbsp juice from a lemon
2 dropperfuls liquid stevia (or 4 tbsp organic honey or maple syrup)
½ tsp vanilla powder

Can tin: approx. 23 x 23 cm / 9 x 9 inches

Cover a cake tin with baking paper. Place the almonds and pecans into a high-speed blender or food processor. Blend until fine crust. Add the rest of the crust ingredients and blend until well combined. Press firmly into the cake tin.

Place all the filling ingredients into a high-speed blender or food processor and blend until smooth. Add a bit more liquid, if needed, so that you get the mixture super smooth, still keeping it as thick as possible. You may have to scrape down the sides occasionally. Taste and add some sweetness, if desired. Pour on top of the crust and smooth out the surface with a spoon. Freeze for 2 hours or until solid. Let thaw for 30 mins before serving. Top with LOADS of fresh berries, the more the merrier.

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Blueberry Fig Dream Pie with Lavender

Filling:

2 cups cashews, soaked for at least 1 hour
1 cup oat milk, or other vegan milk
7 tbsp coconut syrup (or organic raw honey, if not vegan)
5 tbsp lemon juice
1 tsp vanilla powder
1 cup coconut oil, melted
3 fresh figs
3 tbsp blueberries
1 tsp dried lavender


Crust:

1 ⅔ cup almonds
⅓ cup coconut flakes
6-7 fresh dates, pitted
tiny pinch salt

Tin size: 18-20 cm / 7-8 inches

Prepare the crust first. place the almonds and coconut flakes into a blender or food processor and blend until fine crust. Add the dates and blend until moldable dough. Take about 4-5 tbsp dough and set aside. Press the remaining dough into a cake or pie tin so that you cover also the sides. Take the dough you set aside and press it to a 0,5 cm / 0,2-inch thick plate for example on top of parchment paper. Cut with a small cookie cutter to get about 6 small cookie dough pieces, for example flower-shaped. Prepare now the filling.

Place all the filling ingredients into a blender or food processor and blend until smooth mass with no crumbs. If needed, add just a little bit more liquid to get it smooth, but keep the mixture as thick as possible. taste and add some of the spices or more sweetness, if needed. Pour the mixture into a cake tin on top of the crust. Place the cookie dough pieces on top and place them into a freezer for about 2 hours or until solid. Take out of the freezer and let thaw for about 30 minutes. Top with some fresh blueberries and lavender, if you like. Serve and enjoy!

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Vanelja’s Crunchy PB Chocolate Seed Donuts

(Makes about 6)

¼ cup pumpkin seeds
¼ cup hemp seeds
¼ cup sesame seeds
¼ cup pine nuts
100 g / 3,5 oz raw chocolate or dark chocolate, naturally sweetened
3-4 tbsp peanut butter

On top:

dried rose petals, if you like

Measure the seeds and pine nuts into a bowl. Melt the chocolate and pour it onto the seed mixture. Stir well. Spoon a little bit of peanut butter on the bottom of donut molds. If you want to use rose petals, add them before the peanut butter. Add a couple of spoonfuls of chocolate seed mixture into the donut molds on top of the peanut butter. Spread evenly. Freeze for 2 hours or more until the chocolate gets hard. Take out of the freezer and immediately remove from the molds. Serve and enjoy. Store in the freezer.

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Loaded Breakfast Sweet Potatoes

Serves 2⠀

2 medium sweet potatoes, scrubbed clean

On top:

coconut yoghurt, unsweetened⠀
pecan nuts⠀
hemp seeds⠀
almond butter⠀
a few slices of banana, or for example apple⠀
+ a good dash of Ceylon cinnamon ⠀

Preheat the oven to 425 F / 220 C degrees. Place the sweet potatoes on a baking tray covered with baking paper. Prick the sweet potatoes all over with a fork (around 8 times.) Bake for 40-45 mins, until soft. Let cool. Split the tops open with a knife. Add the toppings and enjoy. Pst, PLENTY of cinnamon is not a bad idea.

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Creamy Goddess Avocado Pasta

Sauce:

2 avocados, peeled, stone removed & diced
juices from half a lemon
1 cup zucchini, cut into small cubes
¼ cup cashew nuts
2 garlic cloves
5 tbsp Tesco Free From Basil Pesto
¼ cup oat cream or oat milk
big handful of fresh basil leaves
pinch of sea salt
some black pepper

Pasta:

Tesco Free From Tagliatelle Pasta (or other gluten-free pasta)

On top:

pine nuts
basil leaves
organic parmesan or vegan parmesan
extra avocado, optional
edible flowers, optional
lemon zest, optional

Cook the pasta until tender according to the instructions of the package. Place all the sauce ingredients into a high-speed blender or a food processor and blend until smooth. If needed, add a bit more oat cream/milk to get the texture as smooth & creamy as possible. Pour the sauce on top of the pasta, stir gently and top with pine nuts and basil leaves. Enjoy while warm.

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Pumpkin Pie Nice Cream Sandwiches

Nice Cream:

5 ripe bananas, cut to pieces & frozen⠀(+3 tbsp maple syrup, if desired)
¼ cup pumpkin puree⠀
¼ cup coconut milk⠀
1 tsp ground cinnamon⠀
¼ tsp ground ginger⠀
¼ tsp ground nutmeg⠀
¼ tsp ground cloves⠀

Cookies:

Tesco Free From Stem Ginger Cookies

Place the frozen banana slices, pumpkin puree and coconut milk into a high-speed blender or food processor. Measure in all the spices. Blend until smooth. Taste and add some of the spices, if desired. Pour into a freezer-safe container and freeze for 1 hour. Once solid, scoop out an ice cream ball and place on top of a cookie. Top with another cookie and press slightly. For extra pleasure, dip in melted dark chocolate. Serve & enjoy right away.

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Raw Lemon Poppy Seed White Chocolate

1 cup grated cacao butter
0,5 cup cashew nuts (soaked)
1 tsp lemon zest
3 – 4 tbsp local organic honey (or coconut syrup or erythritol)
1 tsp vanilla extract
0,5 tsp poppy seeds

Soak cashew nuts for about 1 hour. Rinse the nuts and add to a blender. Melt the cacao butter in a warm water bath and pour also it into the blender. Add the lemon zest, honey and vanilla extract and puree into a smooth paste. Taste and add more sweetness if desired. Mix poppy seeds into the mixture with a spoon and pour the mixture into chocolate molds. Freeze for about 30 minutes. Serve and enjoy! Store in the freezer.

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Blueberry Crumble Bars (Vegan, gluten-free)

About 9 pieces

1 ⅓ cup gluten-free rolled oats
1 cup almond meal
⅓ cup coconut sugar
1 tsp lemon zest
½ tsp baking powder
½ tsp cardamom
pinch of sea salt
1 cup coconut oil, melted
3 tbsp raw organic honey or coconut syrup

Filling:

1 cup blueberries
1 ripe banana
1 tsp vanilla extract
1 cup blueberries & 4 tbsp chia seeds

On top:

blueberries
edible flowers
coconut milk powder, optional

Dish size: 20 x 20 cm / 8 x 8 Inches

Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan. Prepare the filling. Mix 1 cup blueberries, banana and vanilla extract in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia. Leave to thicken for about 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for about 25-30 minutes, until the pie gets a nice golden color. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and flowers and sprinkle on some coconut milk powder. Store in a fridge.

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Vanelja’s Favorite Buns

(Vegan, gluten-free, yeast-free)

Makes about 9 rolls

2 tablespoons chia seeds + 0,5 cup of water
2 cups almond flour
0,5 cup buckwheat flour
0,5 cup potato starch
2 tsp baking powder
2 tbsp psyllium husk
1,5 cup oat milk (or other dairy-free milk or water)
1/2 tsp maple syrup or liquid raw organic honey honey
0,5 cup melted vegan butter or coconut oil (or 50:50)
1/2 tsp sea salt

Preheat the oven to 200 Celcius degrees. Mix chia seeds and water in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix almond flour, buckwheat, potato starch, baking powder and psyllium husk in a bowl. Add oat milk, melted butter and/or oil, chia gel, liquid honey and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like yeast dough, not dry. If necessary, add some flour or liquid.

Take pieces of dough and roll them into balls and put them on a baking tray covered with a baking sheet. Bake the buns for about 25 minutes until slightly golden. Take out from the oven, serve and enjoy!

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Vanelja’s Chocolate Muffins

1 cup organic gluten-free flour blend
½ cup almond flour
5 tbsp raw cocoa powder
1 tsp baking powder
1 tsp baking soda
tiny pinch of salt
½ cup coconut sugar
1 cup oat milk or other vegan milk
1 tsp apple cider vinegar
1 tsp vanilla extract
¼ cup coconut oil, melted
¼ cup peanut butter, melted

Preheat the oven to 175 C / 350 F degrees. Cover a muffin pan with muffin liners or use silicone molds. Mix flour blend, almond flour, cocoa powder, baking powder, baking soda, salt and coconut sugar. Melt the coconut oil and peanut butter in a warm water bath until liquid. Stir in the oat milk, apple cider vinegar and vanilla. Mix with dry ingredients. Pour into muffin molds and cook for 15 minutes. Take out of the oven and let cool.

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Vanelja’s Chocolate Waffles

Makes 3-5 waffles, depending on the size of your waffle iron

1 cup oat milk, or other vegan milk
¼ cup coconut oil, melted
¼ cup maple syrup (or raw organic honey)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 ½ cups gluten-free flour blend
½ cup oat flour, or rolled oats
¼ cup raw cocoa powder
1 tsp baking powder
tiny pinch sea salt

Combine oat milk, melted coconut oil, syrup, apple cider vinegar and vanilla. In another bowl mix all the dry ingredients. Combine the wet ingredients with the dry ingredients and stir well. Taste and add sweetness or some spices, if you like. Let thicken for 5 minutes and preheat the waffle iron. Grease the waffle iron with coconut oil and prepare the waffles according to manufacturer instructions. Enjoy for example with coconut whipped cream, banana slices and berries.

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