morning

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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Matcha Smoothie Bowl by Vanelja

Matcha Smoothie Bowls Vanelja

So Matcha Beauty Bowl

1 ½ frozen banana
½ cup steamed, peeled and frozen zucchini, cut to pieces
½ cup cashew nuts, soaked for 1 hour and rinsed
2 brazil nuts
2 heaping tbsp full fat coconut milk, the white paste
1 tbsp coconut oil
½ tsp vanilla powder
1 tbsp collagen powder (skip, if vegan)
1 tbsp tocotrienols
1 cup unsweetened oat yogurt (or unsweetened coconut yogurt or almond yogurt) +tbsp matcha powder

Combine all ingredients in a blender, except the matcha. Blend on high speed until smooth and creamy. Add some yogurt or plant-based milk if the mixture is too thick. Pour half of the mixture into a bowl. Mix the matcha with the remaining mixture. Fill a serving bowl with the green and white mixture, garnish the smoothie bowl with coconut flakes, edible flowers, apple coins and sesame seeds.

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Healthy Easy Bliss Balls

Healthy Easy Bliss Balls

Vanelja’s Easy Almond Bliss Balls

(makes about 15 bliss balls)

1 ½ cups almonds (raw or dry roasted)

7 fresh dates, pitted

½ tsp ceylon cinnamon

½ tsp nutmeg

tiny pinch sea salt

+ sesame seeds on top

Blend almonds in a blender until fine crust. Add fresh dates, pinch of ceylon cinnamon and nutmeg plus a tiny pinch of celtic sea salt. Blend until mouldable dough. Form tiny balls and roll them in sesame seeds. Keep in the fridge or freezer for a moment to get them nice and cool.

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Pink Golden latte by Vanelja

Hello Love! I’m here to give you some new inspiration for warm drinks – something that makes you thrive during the cold months and something super fun to try out at your coffee or tea break, at your breakfast or as your good night drink.

Pink Latte make from beet and vegan milk

I call them Dream Lattes (Or Soul Lattes – Sweet child has many names, as we say in Finlandas they sooth the soul in such a dreamy way. The happy pastel colors and nourishing ingredients make such a beautiful winter surviving combo that your average cup of coffee, tea or hot chocolate just starts to feel bo-ooring.

 

I’m a person who loves variation and I have been switching between these Dream Lattes during the last months and I love to come up with new modifications and color combos. I have never ever believed in the phrase “Don’t play with your food.” Of course you should play – Always, in every single situation you get a change! Playfulness in life is something that makes us vibrate in such a high and light level and that’s the path to true happiness and wellbeing. Through joy, you know.

Pink Latte make from beet and vegan milk

Well anyways, what I was saying about these Dream Lattes, is that few months ago I enjoyed my golden latte with different kinds of spices every evening. Then I started doing the Pink Latte, in which I incorporated beet powder (or blended cooked beet with the milk) and that was a true eye candy for me, because my color taste has stuck to what it was when I was 5, like “All pink everything”. Lately I have been doing my Smaragd Latte which is a combination Blue Latte and Green Latte, that includes matcha, chlorella and/or blue algae. And as you can see all these lattes look like some water coloring session would have just taken place – but they actually are quite potions, I tell you! Big powerful color & herb therapy session in one mug.

Then I have some news to tell!

  1. Last weekend Vanelja won the award for The Best Food Blog at The Blog Awards Finland! Yayyyyy! That was something so so miraculous, that I’m still astonished.  My updates and posts happen mainly on Vanelja’s Instagram account, and I had thought that this kind of an award is targeted mainly to more old school type of bloggers, so it was so heart-warming to notice that the jury had considered also other channels this time.  You can read my thoughts about the victory here from my Instagram post. Wanna send a HUGE warm hug to all my lovely followers for supporting me and being part of this journey.
  2. Vanelja.com is under a renovation and a new beautiful site is building up. This site functions normally until the launch, but I won’t be posting here before the new site opens. But my IG is as active as normal, so no actual radio silence happening.

Pink Latte, Golden Latte, Green Latte and Blue latte to sooth your soul

So stay tuned, my bunnies, and please do try out some of these Dream Lattes – or all of them! Tag your creations on Instagram #dreamlatte and @vanelja so I’ll see them! 

Be love and stay golden!

 

V

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You wanted recipes for lunch and dinner – I give you granola pizza!

What do you mean, that doesn’t look like your average everyday meal? My five-year-old ate that specific pizza as a dinner, straight from the photo background, after she’d came home from the kindergarten the other day. True story. That’s how we run things here at the Vanelja household.

Ok, to be honest (and boring), I have to admit that we do also eat so called normal food, every once in awhile, but that’s not on my blogging agenda today. Either. But, I give you a hint that in the near future I’m gonna launch something super exciting, that I know all you savory craving creatures will lovelovelove! So stay tuned!

And now back to this marvellous breakfast pizza. Such a whimsical weird creation it is. I always encourage people to play around with their food and experiment with familiar ingredients. And that is exactly what happens with this granola pizza. Your ol’ granola and yogurt breakfast, but in a new and refreshing form. Maybe not a totally new concept to all you trendy foodies out there, but something fun to try out, at least!

The crust is made from Vanelja’s Pink Granola (recipe below), but you can take the easy way and use whatever gluten free store-bought granola you like and stir in some berry powder or freeze dried berries to get that pretty pink hue. Then just top it with your favorite dairy free yogurt, berries, figs and flowers and cuteness overload and your favorite weekend brekkie is guaranteed. Although, I must say that this kind of a breakfast would give an extraordinary start also to a Monday morning, that’s when some extra magic and zest is usually needed the most.

Oh, before you run away after your granolas and yogurts, I just want to let you guys know that Vanelja is nominated at the Blog Awards Finland, in the food category – Yay! That would be my first award in my home counrty after 8 years (!) of blogging about health food. Phew – time really flies when you’re having a blast! So if you like what I’m doing, go click and leave a vote for me HERE. Only your email (Sähköposti) and your name (Nimi) is needed. Thank you, sugar – I mean, honey, raw and organic! haha!

V

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Gluten-free & vegan Pink Granola Pizza

Gluten-free, vegan, dairy free & naturally sweetened

Crust:

2 cups Vanelja’s Pink Granola (recipe below) or granola of your choice with 3 tbsp pink berry powder or smashed freeze dried berries

¼ cup coconut oil, melted

¼ cup peanut butter (or tahini)

 

On top:

coconut yogurt or other dairy free yogurt

berries

figs

raw organic honey or syrup of your choice

edible flowers

 

Melt the coconut oil and peanut butter in a warm water bath. Pour all the crust ingredients into a bowl and stir well. Press the crust firmly into the bottom of a cake mold. (Cover the bottom with a piece of parchment paper.) You can also press the crust firmly onto a freezer safe plate and make it about half an inch thick round pizza. Freeze for about 30 minutes until the crust gets solid. Remove from the freezer, spread some yogurt on and sprinkle on some berries and fig slices. Pour a bit of honey or syrup on top and decorate with edible flowers. Serve and enjoy right away. Store in the fridge.

 

Vanelja’s Pink Granola:

1 small raw beet, peeled and cut to pieces

handful of raspberries

5 fresh dates, pitted

5 tbsp coconut syrup or organic honey

4 tbsp coconut oil, melted

1 tsp vanilla extract

 

1 ½ cup rolled oats

½ cup almonds, chopped

½ cup coconut flakes

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup flax seeds

¼ cup hemp seeds

tiny pinch of salt

 

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Blend the beets, raspberries, dates, coconut oil and vanilla in a blender and blend until smooth. Mix all the dry ingredients in a bowl and pour in the beet raspberry mixture you just made. Mix until dry ingredients are evenly coated. Pour the mixture on a baking tray covered with a parchment paper and spread evenly. Bake for about 10 minutes. Stir the granola and bake for 5-10 minutes more. Take out from the oven and let cool completely.

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I just love homemade yogurts. Dairy free homemade yogurts. There’s something magical in the whole process, which is sort of an alchemy or some other mystical procedure where you play with the forces of nature. Living cultures of good bacteria, to be exact.

I also love the fact that only sky seems to be a limit to what different kinds of yogurts you can prepare: With what ingredients and spices you make it, how strong and sour you want it to be and so on.  

When I was creating the yogurt recipe for this blog post I noticed that I have actually tried out quite a big range of different kinds of ingredients for homemade vegan yogurts and also managed to get at least one vegan yogurt recipe in every single cookbook I’ve ever made, no matter what the subject has been.  

In It’s a Pleasure – Sweet treats without gluten, dairy and refined sugar there are recipes for Coconut Yogurt and Almond Yogurt. In my Healthy Fast Food book (Only in Finnish) there are Fruit Bomb Yogurt and Chia yogurt and in the Christmas book (Also only in Finnish) there is this Oven Apple Yogurt made with Oatmeal and Apples. And also from the N’Ice Cream book you can find a recipe for Breakfast popsicles made from homemade vegan yogurt.

So it looks like I have a bit of an obsession about this theme. But a good obsession, I must say!

Because without that obsession I would have not for example created this Blueberry Quinoa Yogurt. …I knooow, it sounds quite quirky – Quinoa Yogurt. (Maybe I should have named it a Quirky Quinoa Yogurt, ha!) But at least here in Finland one of the most popular vegan yogurts are based on oats and well, quinoa isn’t that much different. Just remember to add enough berries (other berries will do also!) and sweetener as the taste of quinoa alone can be a bit strong. 

I was actually quite surprised after my first test batch when I tried to google if someone else had made something similiar, but couldn’t find anything. Nada! No quinoa yogurts on the market or quinoa yogurt recipes in the whole world wide web! Really? Gotta get my Quirky Quinoa Yogurt Factory running asap! Who’s in? Throw me an email and we’ll start a yogurt revolution together!

But now, will you excuse me, I have to get back to my office aka my bed and make new inventions. I got these ah-mazingly fluffy and soft Feel blankets & pillows from Familon with crispy duvet covers made from percale cotton to our new home and since then it has felt a surprisingly good idea to have a home office – and a studio – and a dinning spot – in the my bed.

I wish you a cozy and yogurt-filled weekend, my love!

Oh, and if you feel you don’t have time nor the patience for the fermentation process, you can as well eat the yougurt straight from the blender, as it can be enjoyed as a whipped porridge as it is!

V

In collaboration with: Familon 

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2 cups quinoa (cooked)

2 cups oat milk (or some other dairy free milk)

½ cup blueberries (fresh or frozen and thawed)

2-4 tbsp raw organic honey or coconut syrup

2 capsules of probiotics

½ tsp vanilla powder

Cook the quinoa according to the instructions in the package. Let it cool. Pour the quinoa into a blender and add the oat milk, blueberries and the sweetener. Blend until very smooth. Add more liquid, if needed, to create as smooth texture as possible. Taste and add more sweetener or blueberries, if you like. Open the probiotic capsules and pour the powder to the mixture. Mix gently. Pour the mixture into a sterilized and totally dry glass jar. You can sterilize the jar with boiling water in a big pot (for couple of minutes) or washing it in a dishwasher. Make sure not to leave any water in the jar. Close the jar with a lid or cover with a cheesecloth and a rubber band. Turn the oven light on but do not heat the oven. The oven light should keep the oven warm enough for the yogurt. Place the yogurt in the oven with the light on and leave the yogurt to set for about 8 – 12 hours. The longer you let the yogurt ferment, the stronger and sourer the flavor will be. Take the jar from the oven, stir in vanilla ja put the jar in the fridge and let it cool. Consume within a week.
The swirls in the picture are created with a white Almond Yogurt – Get the recipe here!

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And so has the week before Christmas started. The perfect time to start fueling up hard core with all the lovely christmas flavors, spices and Holiday treats and taking the Christmas in with all your cells and taste buds. Showering with cinnamon, clove, nutmeg, anise and ginger. Living the Christmas to the fullest! Like they say. Or like I say, at least.

Although I have a strong tendency to flip into the Christmas insanity, my passion is mainly focused on the food & the mood, not so much on the material stuff. Well okay, I have installed a small set of fairy lights (aprox. 8 meters long) on the balcony and a humble (only a half meter big) star on the window, but otherwise I mainly believe in peace & love kind of Christmas. Because when you just stop, breathe deep and be present then you are in the very essence of Christmas.

And it is just so much more romantic just to burn candles and enjoy small dishes and treats with christmas flavors all around the christmas time than to go bonkers with decoration and to stress over huge Holiday dinners that take insanely long time to prepare. 

“You get the most beautiful Christmas by returning back to basics: To the simple and tasty food that makes you feel good and to small handmade ornaments and gifts that touch the heart.”  Like we say in our new Christmas book that I made with my ever-so-lovely friend Riikka Kantinkoski. The book is all about a low-key Christmas with easy, natural and rustic interior ideas and healthy (gluten-free, dairy-free, naturally sweetened and mainly vegan) recipes for the Holidays and for the whole winter time. The book, called Joulukirja (“The Christmas book”) came out a few weeks ago and I’m super proud of it. Go check it out, if you happen to be in Finland and hang around bookstores!

The Gingerbread Porridge in this post didn’t make it into the book, but it most certainly would have if I just would have came up with it a bit earlier than last week. But hey, luckily I can share it with you guys now!

I got to use lovely Gluten-free & Deluxe products of Lidl in it, for example Gluten-free Rolled Oats, Walnut oil, Dates and Clove & Cardamom Mills. Those spice mills are especially my favorites because you can just go ahead and grind lovely christmas flavors on just about everything with them! On your porridge, on stews and casseroles, on cakes and other treats – or even on your cranky neighbour that needs to get into Christmas mood.

…I bet Lidl wouldn’t sign the last recommendation for use, but you get my permission.

Or even better, go ahead and prepare this Gingerbread oatmeal to the Grinch of your life and I bet you’ll see a warm light start shining through his/her eyes. I mean, this stuff really brings the Christmas. 

Be good, my friend & eat a lot of porridge.

V

(In collaboration with LIDL)

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Serves 4

2 cups oat milk

2 cups water

1 1⁄4 cups gluten-free oatmeal

1 ½ tsp gingerbread spice mix

pinch of sea salt

3 fresh dates

1 tbsp walnut oil (or almond butter)

Top with:

apple bites

crushed walnuts or almond flakes

ceylon cinnamon

crushed clove

crushed cardamom

ginger bread pieces

raw organic honey or maple syrup or coconut syrup

oat milk

Pour the oat milk and the water into a pan and bring to a boil. Add oatmeal, salt and spices. Chop the dates into small pieces and put on the pan. Cook in a medium heat for 5-7 minutes until the porridge is cooked. Stir in the walnut oil or almond butter.

Dose the porridge into serving bowls. Top with apple pieces, crushed ginger breads and almond flakes. Sprinkle on the spices and add a drop of honey or syrup. Pour some oat milk on, if you like. Serve and enjoy!

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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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Gluten-free, paleo & dairy-free

1 cup almond flour

2 tbsp coconut flour

¼ cup tapioca flour/starch (or potato starch)

1 ½ tsp baking powder

½ tsp ceylon cinnamon

½ tsp cardamom

2 organic eggs or two flax eggs (great flax egg recipe here )

1 cup coconut milk or almond milk or oat milk

1 tbsp organic honey or coconut palm sugar

2 tbsp melted coconut oil

1 tsp vanilla extract

Mix the dry ingredients in a bowl. Take another bowl and add eggs, coconut milk, coconut oil and vanilla extract and whip gently until slightly foamy. Mix with the dry ingredients. Brush coconut oil into the surfaces of the waffle iron. Pour mixture onto hot waffle iron. Cook until golden brown or prepare waffles following the instructions of the manufacture. Serve with coconut butter and cinnamon or with banana slices, peanut butter and whipped coconut cream.

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PEACH COCONUT YOGURT

Vegan

1 can full fat coconut milk (refrigerated overnight)

4 peaches

2 probiotic capsules

1 tbsp organic honey or maple syrup

½ tsp vanilla powder

Rinse the peaches and remove stones. Spoon out the white thick paste from the coconut milk can and put it to a blender. Add peaches and puree. Open the probiotic capsules and pour the powder into the blender. Add also the honey and vanilla powder. Mix. Add some of the transparent liquid left in the coconut milk can if you want your yogurt to be more runny. Now you can enjoy your yogurt as it is or leave it to ferment: Wash a glass jar with boiling water and dry it carefully. Pour the yogurt mixture into the jar and seal with a mesh fabric or a cheese cloth and a rubber band. Put the jar of yogurt in the oven, but do not turn the oven on, just close the oven door and turn on the oven light. Let the yogurt sit there overnight or for about 7 hours.
Enjoy with cinnamon granola, peanut butter and peach slices!

CINNAMON GRANOLA

Gluten-free & Vegan

1 cup raw cashews

1 cup raw almonds

½ cup pumpkin seeds

½ cup shredded coconut

5 tbsp flax meal

5 tbsp water

3 tbsp coconut oil (melted)

1 tbsp organic honey or maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp sea salt

Line a baking sheet with a parchment paper and preheat the oven to 300 F degrees. Put cashews, almonds and pumpkin seeds to a blender and blend until slightly chopped. Pour the mixture into a bowl and add the rest of the ingredients and stir well. Spread the mixture onto a baking sheet and bake for about 20 minutes stirring after 10 minutes. When the mixture is golden brown, remove the granola from the oven and let it cool. Store in sealable glass jar.

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  • 2 fresh figs
  • 2 cup pistachio milk (or 0,25 cup pistachios and 2 cup of water)
  • 1 avocado
  • 1 banana
  • ½ tsp vanilla extract
  • +1 tsp rose water (optional)

Add all ingredients to a blender and blend until smooth. Check the taste and add some seasoning or sweetness if desired. Enjoy!

PISTACHIO MILK

  • 2 cup pistachios (salt-free)
  • 4 cups of water
  • 2 tbsp of organic honey (or one fresh date)
  • ½ tsp vanilla powder

Soak the pistachios in the water for a few hours. Drain the soaking water and rinse pistachios. Place nuts, 3 cups of water, honey and vanilla to a blender and blend until smooth. Strain the nut milk through a fine sieve, cheese cloth or nut milk bag. Store the pistachio milk in the refrigerator in a sealed bottle or a glass jar. Shake before use and enjoy! Use within a week.

More delicious smoothie recipes from VANELJA´s free e-book: Creamy Smoothe Guide!

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Download your own Creamy Smoothie Guide HERE for free! + subscribe to VANELJA newsletter for more pure pleasures, recipes and news.

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Chocolate Pudding Breakfast Cake
Crust: 1 ¼ cup gluten-free rolled oats 4 tbsp sesame seends (or other seeds you like) ½ cup soft dates 2 tbsp coconut oil 1 tsp vanilla extract a pinch of sea salt   Filling: 1 ¾ cups oat milk (or coconut milk or other dairy-free milk) ¼ cups chia seeds ¼ cup raw cocoa powder 4-5 tbsp coconut oil (heaping tablespoons soft oil. or alternatively 4 tbls melted cacao butter) 1 ripe banana 1 tsp vanilla extract 4 soft dates if more sweetness desired, use honey for example Topping: (not necessary) Coconut whipped cream. Get the recipe here. (Size of the pan: max 7 inch or 4 x 8 inch / 17 cm or 10 x 20 cm) Prepare a small cake tin by putting a piece of paper on the bottom of the tin so that the cake is easier to take out later. Prepare the crust by mixing all ingredients in a blender or use a hand blender. Mix only a little bit so that the dough is easy to mold but the rolled oats do not get grinded into pulver. Taste and add seasoning or sweetness if desired. Press the crust onto the bottom of the cake tin. Prepare the filling. Put all ingredients in a blender and puree. Taste and add sweetness if desired. Pour the filling into the cake tin and put the tin into the freezer for at least an hour, or until it gets solid. In the meantime prepare the coconut whipped cream for the top. (Cake goes also well without.) Get the recipe here. Take the cake from the freezer, remove from the pan and let it melt for a little. Cut the cake into pieces while it is still slighly frozen. Add some coconut whipped cream on top of the cake and sprinkle some raw chocolate, muesli or cocoa powder. Serve and enjoy! Store in a refrigerator. Follow Vanelja! Facebook Instagram Pinterest Twitter
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1 big or 2 small persimmons (remove skin if not organic)

½ avocado

2 tbls chia seeds

2 tbls pumpkin seeds

2 tbls almond butter (unsweetened)

1 tbls hemp protein powder

1 cup coconut water or oat milk or other liquid desired

1 tsp ceylon cinnamon

½ tsp nutmeg

On top:
sliced persimmon
cinnamon & nutmeg
seeds

Add all ingredients to a blender. Blend until smooth. Add as much liquid as you need to get the consistency you want. Check the taste and add some spices if desired. Pour in bowls and add toppings. Serve and enjoy!

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1 of cans coconut milk (about 4 dl)

½ tsp bourbon-vanilla

¼ tsp ceylon cinnamon

¼ tsp cardamom

1 ½ – 2 tbsp organic gelatin powder/flakes/ + ½ dl cold water (or use agar agar)

2 tbsp raw honey or little bit vanilla stevia

Mix coconut milk, vanilla, cardamom and cinnamon in a saucepan and heat gently at the same time. Dissolve the gelatin into cold water in a cup and pour the mixture into a saucepan with other ingredients. If you want a vegan version, use agar agar. Warm the mixture on low heat for a couple of minutes (or bring to boil if you use agar agar) and allow the gelatin to melt into the liquid properly. Do not bring the mixture to boil when using gelatin. Stir in honey or other sweetener. Taste and add seasoning or sweetness if desired. Remove the pan from the heat and allow to cool down slightly. Pour the mixture into small bowls or cups. Slip in cinnamon sticks to give more taste. Put the pudding into the fridge to solidify for about one hour, or until the mixture is thick enough. Serve and enjoy as it is or, for example with banana slices!

Pst. You can control the thickness of the pudding with the amount of gelatin. I prefer a soft but solid pudding, so I added ½  tbls gelatin to 1.7 cups of coconut milk.

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2 ½ cups almond flour

5 tbsp coconut flour

3 tbsp arrow root powder (or for example potato starch)

¼ cups crushed flaxmeal

½ tsp sea salt

1 ½ tsp baking powder

5 organic eggs

¼ cups organic butter or melted coconut oil

1 tbsp organic honey

1 tsp apple cider vinegar

⅔ cups natural full fat Greek / Turkish yogurt (or for example organic almond or soy yogurt)4 x  8 inch or 10 x 20 cm loaf pan

Preheat the oven to 175 Celsius (350 F) degrees and grease the loaf pan. Mix all the dry ingredients in a large bowl. Whisk eggs in a separate bowl with melted fat, honey, apple cider vinegar and yogurt. Mix wet and dry ingredients gently. Do not mix the dough too much so that the bread will not become too dense. Pour the batter into the loaf pan and bake in the middle of the oven for about 30-40 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool and slice the bread.

Toast the bread slices, spoon some ricotta cheese on toasted bread, slice some pear on top and sprinkle with some cinnamon and pecan nuts. Complete with honey. Serve and enjoy!

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Porridge:

  • 2 cups oat milk (or other dairy free milk)
  • 2 tbsp coconut milk
  • 1 cup oat meal
  • 1 sliced ripe banana
  • ¼ tsp cardamom
  • ½ tsp vanilla seeds or vanilla powder
  • 2 tsp almond butter

Licorice jam:

  • 1 cup oat milk
  • 4 tbsp chia seeds
  • 1 tbsp grated licorice root extract stick or black licorice root powder
  • 1-2 tbsp of liquid organic honey
  • a pinch of vanilla powder /vanilla seeds

Place oats and oat milk in pan, stir well. Bring to the boil and stir. Add cardamom, vanilla and almond butter. Boil for 2-5 minutes until oats are thick and creamy. Prepare the licorice jam.

Pour the oat milk in a small bowl and stir in the chia seeds. Let sit for about 10 minutes. Stir in the honey and licorice root powder. Stir and let the liquorice powder melt into the mixture.

Pour porridge into bowl. Top with licorice jam. Serve and enjoy!

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  • 1 tbsp of chia-seed + ½ cup water
  • 1 ½ cup almond flour (you can substitute part of this with the almond pulp left over from making the almond yogurt)
  • ½ cup oatmeal
  • ¼ cup potato flour
  • ½ cup hemp seeds
  • ¼ cup of linen seeds
  • 1 ½ tsp psyllium fiber husk
  • 1 ½ tsp baking powder
  • 1 ½ cups of water (or some dairy-free milk)
  • ¼ cup melted butter (or coconut oil)
  • 2 tbsp hemp oil
  • 1 tsp local honey
  • ½ tsp of apple cider vinegar
  • a pinch of sea salt

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Mix chia seeds and oat milk in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix the dry ingredients in a bowl. Add water, melted butter/oil, chia gel, honey, apple vinegar and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like a 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. Sprinkle some poppy seeds on top. Bake the buns for about 30 minutes in center of the oven until they are nice and golden. Take out of the oven, let them cool a bit, serve and enjoy!

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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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