2014/04/22

RAINBOW MORNING BOWL W/ BERRY PUDDING























Bowls are my thing! Seriously, I really enjoy throwing some randomly picked food in there, put some sauce and sprinkles on top & stir it around! Sometimes a fantastic bowl sprouts out of this process.
From spicy soups, to sushi bowls, seasonal salad bowls, noodle bowls to breakfast bowls, there are ton of varieties and at the end you get a balanced nourishing meal!

Morning bowls are by far my dearest of them all. Sometimes I fantasize about certain fruits before bed and how I could turn them into a mind blowing breakfast in the morning. And like this savory rainbow bowl, it is the same here. Fruits, superfoods, nuts & seeds - all in one power bowl!
I cannot remember the last time I had a plate infront of me on the breakfast table. And the bowls have changed over the years, it started with regular cereal, to bircher muesli and nowadays its either overnight oats, green smoothie bowls or the one I am presenting today.

The base is like a thick berry pudding which is made in two easy steps. One is soaking overnight and the other one is just blending everything together and then top it with whatever you fancy!
Take what the season offers -
Apples, pears, blueberries, pomegranate seeds, kiwi, mango, banana, blackberries, figs
Add some dried fruit -
Mulberries, figs, apricots, dates
Superfoods -
Cacao nibs, chia seeds, raw sprouted nuts & seeds, nut butters, bee pollen, chlorella etc.

























RAINBOW MORNING BOWL
makes 1 large bowl / 2 small bowls

1/4 cup sunflower seeds
1/4 cup brazil nuts ( or nut of choice)
2 dried figs
1 tbsp sesame seeds
1 tbsp ground flax seeds
1 tbsp chia seeds
1 tbsp pumpkin seeds
1-2 cups water 
1 tbsp lemon juice
1/2 cup frozen blueberries ( or berry of choice)
1/2 ripe banana

Toppings
apple
pomegranate seeds
blueberries
kiwi
dried figs
mulberries
cacao nibs
macadamia butter
edible flowers

Directions
Soak everything in a bowl except the berries and banana, cover with water and a few drops of lemon juice. Stir around a few times. Place in the fridge overnight. In the morning, add the banana and blend it your food processor, then add the frozen berries and process until it becomes a thick pudding/smoothie. Transfer it to your bowl, chop the fresh fruits and figs and add them plus the rest of the toppings. 
Enjoy your rainbowl!
 
A quick note how to get the pomegranate seeds without making a mess - 
cut it in half over a large bowl, fill it part way with water and press with your fingers against the rind to reverse the bowing so it is exposing the seeds. Then hold it under water and use your fingers to pry away the seeds. The membrane will float to the top and the seeds sink to the ground. Simply skim the membranes and rinse the seeds.


A huge bowl full of love,
Gina

2014/04/01

HOMEMADE VEGAN WAFFLE CONES & KULFI, TOASTED HAZELNUT, AMARENA ICE CREAM + a german version


I guess by looking at the picture and reading the title you want to get your eyes and hands on the recipe as fast as possible. So no long story, because ice cream just stands for a happy-indulging-enjoyable-moment
And exactly this moment is what I want to share with you! 
I literally jumped for joy when I nailed the art of making a healthy vegan (egg-free!) waffle cone!
And then my mind made up all these creations of possible ice cream to top the cone! I have some serious trouble to decide ( important or not...) but somehow I managed to decide for three different flavors which are a great match. 

The lovely weather we had recently let me to thinking about ice cream more and more, of warm sun rays on my shoulders and just a ridiculously h a p p y feeling! 
I catched this sense of full spring with this recipe!
All three ice creams are made up of whole foods and only a handful of ingredients - plant milk, sweetener, spices, nuts/fruit! Thats it! No excuse to have the regular ice cream too often, loaded with sugar, sugar, sugar, fat, unnecessary additives and artificials. I like the fact that dairyfree options pop up at ice cream cafés but a healthy background is sadly missed. Since fat and sugar are what it gives its taste and popularity, I wanted to depart from the sugary loaded stuff and make ice cream that can be as delicious with simpler whole foods, nourishing fats and sweeteners! Yes it exists
And of course a healthier ice cream cone for this purpose! The dough was hard not to be eaten entirely before baking the waffles but baked they turned out exactly like I imagined, crisp and slightly sweet!












































KULFI ICE CREAM
makes a few large scoops of ice cream, simply double the recipe if you want more!
 

1 cup almond milk ( almond cream makes it even creamier)
3/4 cup pistachios
1/2 cup raw cane sugar
1/2 tsp cardamom seeds (ground powder works fine)
1/4 tsp nutmeg, grated

Directions
Heat the almond milk on low heat in a small pan, add the sugar and spices. Let it simmer for a few minutes, covered, to thicken a bit. Remove from heat. Peel pistachios, take a few to leave them whole, crush the rest in a food processor until they turn into tiny pieces. Add whole and chopped to the milk. Put it into a freezable container and freeze for at least 2 hours ( you can take it out from time to time to stir it around or let your ice cream maker to this work if you happen to have one)

TOASTED HAZELNUT ICE CREAM

1 cup hazelnut milk
1 cup hazelnuts + coconut oil
1/2 cup maple syrup
1/4 cup hazelnut butter
1 tsp vanilla extract

Directions
Toast hazelnuts in pan on medium to high heat with a little bit of maple syrup and coconut oil for 10 minutes. Let them cool down on a plate. Again, crush the nuts in a food processor until they turn into brittles. Melt the cacao butter in a bowl over a hot water bath. Combine milk, syrup. butter, vanilla in a bowl, stir with a spoon and add in the hazelnut brittle. Same freezing procedure as above.

AMARENA ICE CREAM

1 cup coconut milk
1/2 cup raw cane sugar
1/4 cup coconut butter
1/4 cup sour cherries ( from glass, unsweetened)
1 tsp vanilla extract

Directions
Heat coconut milk in a pot on low heat, add in the sugar and coconut butter. 
Take cherries and a little bit of its juice plus the vanilla and blend it with a hand blender until creamy, add some more cherries if it gets too fluid.
Freeze the coconut ice cream, after one hour or when it is not totally frozen, you can add the cherry cream. To create a swirl you simply add little dots with a teaspoon. Create a circle and slowly swirl it into the ice cream with a thin stick, making figure 8 strokes, only a few times. Freeze again.

























VEGAN WAFFLE CONES
You will need a waffle cone iron for this recipe and preferably a cone-form.
Get real fancy and dip them in some melted chocolate, edge or cone end, your choice!
makes 5-6 cones


2/3 cup light spelt flour ( brown rice/buckwheat works fine)
2 Tbsp sweet lupin meal ( soy flour works too)
1/2 cup raw cane sugar
1/4 cup coconut oil + 1 tbsp
1/ cup almond milk 
1 tsp vanilla extract
1/4 teaspoon salt

Directions
Preheat the waffle-cone maker.
In a small bowl, sift together the flour and salt. In another bowl melt the coconut oil and mix in the sugar until fully dissolved. Add the almond milk, vanilla extract and lupin meal.
Add the flour mixture to the liquid and stir until incorporated.
Take a little bit of oil to both the insides of the waffle-maker and about 1/4 cup batter onto it. Close the lid and cook for 3 minutes on heat 3. Check for doneness.
Very quickly remove the waffle and shape it around the cone-form. Set aside on a baking sheet to cool down and set its shape. Repeat with the remaining batter.
Top them with one or all three of the above ice creams and enjoy! 


Love & lots of ice cream,
Gina
------------------------------------------------------------------------------------------------------------------------------------------------------------------
   
VEGANE EISWAFFELN & KULFI, GERÖSTETES HASELNUSS, AMARENA EIS















Ich nehme an, dass ihr durchs lesen des Titels und bestaunen des Bildes, so schnell wie möglich das Rezept in die Finger bekommen wollt! Daher gibt es keine lange Geschichte weil Eis creme einfach nur für einen verwöhnenden-genuß-glücks-moment steht!
Und genau diesen Moment möchte ich mit euch teilen.
Ich bin tatsächlich vor Freude in die Luft gesprungen, als ich feststellte, dass ich ab jetzt die Kunst der veganen Eis-waffel-herstellung beherrsche! Und dann fing mein Kopf an all diese Kreationen von möglichen eis cremes zu erfinden um den waffeln einen sinn zu geben.
Ich habe zwar ernsthafte Schwierigkeiten mich zu entscheiden ( sei es wichtig oder nicht) 
aber irgendwie habe ich mich dann für drei verschiedene Geschmacksrichtungen entschieden, die sehr gut zusammen passen. 

Das schöne Wetter, dass wir in letzter Zeit haben, brachte mich dazu immer mehr und mehr and Eis zu denken, gepaart mit warmen Sonnenstrahlen auf meinen Schultern und einem unglaublich ü b e r g l ü c k l i c h e m Gefühl!
Mit dem Rezept habe ich diesen Frühlings-sinn eingefangen!

Die drei Eis cremes bestehen aus nur einer Handvoll vollwertigen Zutaten - Nussmilch, Süßungsmittel, Gewürze, Nüsse/Früchte! Das ist alles! 
Keine Ausreden mehr um zu oft gewöhnliches Eis zu essen, dass nur aus Zucker, Zucker, Zucker, Fett, unnötigen künstlichen Zusatzmitteln besteht!
Ich finde es toll, dass vegane Alternativen in Eis Cafes angeboten werden, aber wenn dann fehlt dabei meistens leider ein gesunder Hintergrund!
Da Fett und Zucker dem Eis seinen leckeren und beliebten Geschmack geben, wollte ich mich von dem ungesunden, Zucker bepacktem Zeug etwas entfernen und Eis zaubern, dass genauso lecker sein kann. Mit viel simpleren, unverarbeiteten, nährenden fetten und zuckern. Ja so etwas existiert!
Und dazu gibt es eine gesündere Eis Waffel! Es war schwer den Teig nicht schon vorher ganz aufzuessen, aber auch gebacken sind sie genauso geworden wie ich es mir vorgestellt habe - knusprig und leicht süß!















































KULFI EIS
macht einige große Eiskugeln, verdopple die Zutaten einfach wenn du mehr möchtest!

250 ml Mandelmilch ( Mandelsahne macht es noch cremiger)
1/2 Tasse Pistazien
1/2 Tasse Rohrohrzucker
1/2 tl Kardamom Samen ( oder Pulver)
1/4 tl Muskatnuss

Zubereitung
Erhitze die Mandelmilch mit dem Zucker und den Gewürzen in einem kleinen Topf und lass es einige Minuten bei schwacher Hitze, mit Deckel, köcheln sodass es etwas eindickt. Lass es abkühlen. Zerkleinere die Pistazien in einer Küchenmaschine zu kleinen Stückchen, lass ein paar ganz. Gebe sie zu der Milch.
Benutze wenn vorhanden eine Eismaschine oder füll die Eis Mischung in einen Gefrier Behälter und friere es für mindestens zwei Stunden. Zwischendurch kanst du immer mal wieder umrühren.

GERÖSTETES HASELNUSS EIS

250 ml Haselnussmilch
1 Tasse Haselnüsse + Kokosöl
1/2 Tasse Ahornsirup
1/4 Tasse Haselnuss mus
1 tl Vanille Extrakt

Zubereitung
Röste die Haselnüsse in einer Pfanne bei mittlerer bis starker Hitze mit etwas Kokosöl und Ahornsirup für 10 Minuten an. Lass sie auf einem Teller abkühlen. Hierbei auch, lass ein paar ganze Haselnüsse übrig, den Rest zerkleinerst du in einer Küchenmaschine zu Krokant. Vermische die Milch, Sirup, Mus und Vanille in einer Schüssel und hebe das Krokant mit einem Löffel unter. Gleiches Einfrieren wie oben.

AMARENA EIS

250 ml Kokosmilch
1/2 Tasse Rohrohrzucker
1/4 Tasse Kokosbutter
1/4 Tasse Sauerkirschen ( aus dem Glas, ungezuckert)
1 tl Vanille Extrakt

Zubereitung
Erhitze die Kokosmilch in einem Topf bei schwacher Hitze, dann füge den Zucker und die Kokosbutter hinzu. Nehme die Kirschen aus dem Glas, mit einer kleinen Menge von ihrem Saft und püriere sie mit dem Vanille Extrakt mit einem Pürierstab bis es cremig wird. Füge mehr Kirschen hinzu, falls es zu flüssig wird. 
Friere das Kokos Eis ein und füge die Kirsch Creme nach einer Stunde hinzu, wenn das Eis noch nicht ganz hart gefroren ist. Um den Swirl/Strudel Effekt zu bekommen, gibst du kleine punkte der Kirsch Creme auf das Kokos Eis in Kreisform. Dann machst du mit einem dünnen Stab langsame Bewegungen durch das Eis. ( Versuche die Zahl 8 zu zeichnen)
Friere das Eis erneut ein.














VEGANE EIS WAFFELN
du brauchst ein Eis-Waffeleisen und bestenfalls noch einen Eistüten-Kegel.
Sei fantasievoll und tunke den Rand oder die Spitze der Eiswaffeln in flüssige Schokolade, deine Wahl! 
Macht 5-6 Eiswaffeln

2/3 Tasse helles Dinkelmehl ( alternativ Reismehl/Buchweizenmehl )
1 El Süßlupinenmehl ( oder Sojamehl)
1/2 Tasse Rohrohrzucker
1/4 Tasse Kokosöl + 1 El
1/2 Tasse Mandelmilch
1 tl Vanille Extrakt
1/4 tl Salz

Zubereitung
Heitze das Waffeleisen vor. 
Vermische das Mehl mit dem Salz in einer Schüssel. In einer weiteren Schüssel vermischt du das Kokosöl und den Zucker, über einem kleinen Topf mit leicht köchelndem Wasser, bis er sich ganz aufgelöst hat. Füge die Mandelmilch, das Lupinenmehl und Vanille Extrakt hinzu.
Vermenge das Mehl mit dem flüssigen Teil.
Fette beide Seiten der Waffeleisens mit etwas Kokosöl ein. Dann nimmst du etwa 1/4 einer Tasse vom Teig und gibst es auf das Waffeleisen. Schließe es und backe die Waffel für 3 minuten auf Stufe 3. Prüfe ob sie fertig ist.
Entferne sie sehr schnell vom Eisen und forme es rund um den Eistüten Kegel. Lege es vorsichtig auf ein Backpapier und lass die Waffel auskühlen damit sie ihre harte Form bilden kann. Wiederhole den Vorgang mit dem übrigen Teig.
Füll die Waffeln mit einer oder allen drei Eiskugeln! & Genieße!


2014/03/23

GREEN SPRING SQUASH PIZZA
























Eating or feeling healthy is in no way a boring, expensive or restricting experience! It is all about a relaxed and balanced mindset. Eating healthy is a fun and exciting lifestyle, in which you can have your cake or pizza ( I mean look at this stunner above...) and just enjoy it. Nothing else is asked of you. 
Simply enjoy it with all senses and a huge grin on your face! Food can make you happy, I believe in this fact with all my heart! Try to leave negative thoughts and connections aside! Trust your gut & your heart! 

Once you entered the limitless world of healthy food, your mind will propably explode, caused by endless possibilities, jaw dropping beauty of food you may never heard of or forgot about! And then just let it happen! 
When it is pizza you desire, you can even go that far and create some magic by grabbing the butternut squash you maybe bought but did not find its purpose yet - and yes, use it as your pizza crust! Well, this is what happened over here and let me tell you it was highly enjoyable!
There was never a second where my mind was telling me some weird stuff like I am not supposed to eat this piece, because it is indeed p i z z a. It's sad how and how much! we think badly or restricting about food - when it can be so much more. 
Let it nourish you, your body and soul. When your mind is healthy, your food choices and body will eventually become more healthy & balanced!
Even a dish called pizza can lift you up and does not make you feel sluggish and like you want to take a nap afterwards!
Whole foods, the real stuff, fresh produce, vibrant colors - add some of that and you will experience the balance and good light feeling I am talking about!

Remember to relax, enjoy, be creative & do not act on the assumption that food is pain, limited or changing the size of your jeans! 
Find balance while trying out my recipe for this delicious healthy pizza!


GREEN SPRING SQUASH PIZZA

Crust
2 cups butternut squash + coconut oil

1 cup corn flour
1 cup white beans
2 tbsp flax seeds, ground

1/2 tsp sea salt

1 tsp oregano
1 tsp black pepper

Tomato Sauce
1 can tomato passata
6 tbsp olive oil
1 onion
2 garlic cloves

1 tbsp maple syrup
6 sprigs of basil
1/2 tsp turmeric, ground
1/2 tsp paprika, ground
1 tsp sea salt
1 tsp black pepper

Toppings
1/2 cup peas
2 handfuls fresh baby spinach
1/2 avocado
1 organic lime
6 Tbsp basil pesto


Directions

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. 
Peel and cut the butternut squash lengthwise, add a little bit coconut oil on top, sprinkle with some sea salt and bake it for 40 minutes.
Prepare the sauce, by heating the oil in a saucepan on medium heat. First add onion, followed by garlic, chili and spices. Stir in the passata, syrup, basil, salt and pepper. Let it simmer for 30 minutes on low heat, covered.
Once the squash is baked and soft, mash it with a fork. 
Measure 2 cups and add to a mixing bowl.
Add in the flours, beans, flax and seasonings. Use your hands to stir it around until everything is combined and you can shape it into a ball. It should turn out a firm dough.
Transfer to the baking paper and form into a egg shaped/round pizza base with your hands. Use a fork to stab into the base all around. Pre-bake the dough for 15 minutes.
Cover the dough with tomato sauce, peas, spinach, lime and pesto and bake for another 10 minutes. Remove the pizza from the oven and add some sliced avocado, more spinach or basil.

Enjoy enjoy enjoy! From the first to the last bite! There is nothing to worry about, impress your gluten free friends, your non vegan friends, add some plant based cheese or not, mash with all your heart & don't forget the huge grin while eating the healthiest stunning pizza ever! 

Love & spring-feelings,
Gina

2014/03/16

RAW COCONUT CHOCOLATE CANDY BARS

Here is a fact about me, I love to make/cook/bake for somebody close to my heart or on its way to it. I just think it is the best and honest way of letting the person know that you cherish and love them, to show gratitude or pure excitement that you have to share with the gifted one. It can be a very personal, giving act and I honestly think that you create magic when you do it with all your heart!
Sometimes no huge reason is needed to see me creating this magic in the kitchen, sometimes it is just to tell the beloved one - 'there are some coconut chocolate bars waiting for you in the fridge! Your welcome!'

Not sure about comparing them to bounty bars, but I knew my sister loves dark chocolate bounty so I used them as an inspiration. They do not have much in common with the famous candy bar other than being a coconut treat covered in chocolate. But besides that, they are pretty much the opposite when it comes to ingredients and the value of nourishment.
I kept it as simple and healthy as possible while I tried to incorporate some super foods and of course did not leave out the taste! 

RAW COCONUT CHOCOLATE CANDY BARS
makes 12

1 cup almonds, skinned
1 cup shredded coconut
1/4 cup coconut oil
1/2 cup rice syrup
1/2 cup coconut butter

1/2 cup raw cacao powder
1/4 cup coconut sugar
1/4 cup coconut oil
2 tbsp water
a pinch of sea salt

a few sprigs of mint
a handful cacao nibs


Directions
Melt the coconut butter and oil in a bowl over a hot water bath. Combine the almonds and shredded coconut in a food processor. Add the syrup and melted parts into the food processor and blend for a few minutes until it becomes a gooey dough comparable to fudge.
Spread it out on a baking paper and form it into a rectangle, try not to flatten it out too much. Cut it into 12 little bars or 6 larger ones. Place into the freezer to set while you prepare the chocolate.

In a small bowl, over hot water bath, melt the coconut oil. When it  is liquid, add the cacao powder and sweetener. Add more water or powder until it reaches a good consistency to dip the coco bars in.
Take out the bars and dip each of them into the chocolate with a little fork. Place them on a tray. The cold of the coconut filling should let the chocolate get set pretty fast. Add cacao nibs before it sets.
Store in the fridge or freezer.
Enjoy!


So, if you are reading this, there are actually a few coconut chocolate candy bars left and waiting for you in the freezer sis! I love you!
Have fun dipping & giving them to someone! Maybe yourself, treating ourselves every once in a while counts too, right?

Love,
Gina

2014/03/10

RAINBOW VEGGIE BOWL W/ BABA GHANOUSH











Creating such eye candy is a fun and creative act that I simply love to do ( unabashed I spend time on it almost daily, I like to eat food that looks like art) But more so I love the process, thinking of new combinations and new vegetables I could include in the next bowl. Sometimes the best bowls sprout out of a hurry or need to use ripe food.
With this kind of lunches/dinners I know I get everything I need for the day, some grounding cooked food paired with raw vibrant additions, while it fills me up gently and gives me a sense of comfort! Although it looks like a time consuming orderly dish, most of the time it's made with a few quick steps - a mix of veggies, leftover rice/quinoa/barley, a batch of legume, fresh greens and some kind of pate/pesto/dressing I have in the fridge!

They are an obvious proof that there is unlimited healthy food to choose from ( provided, sprouted and grown by mother earth) so many combinations, colours and textures which will turn into a beautiful rainbow bowl that you will love and crave, trust me on that!

My bowls change depending on season and my appetite, but here are a few of my favourites:

brown/red rice
quinoa/barley
lentils/chickpeas
grated veggies
roasted aubergine/fennel
toasted seeds/nuts
sauerkraut/tempeh/kimchi
fresh greens/herbs spinach/arugula/parsley
hummus/pesto/pate/dressing


















































RAINBOW VEGGIE BOWL W/ BABA GHANOUSH
makes 2 bowls

1/2 cup red rice
1/2 cup yellow lentils
1 red beet
2 carrots
2 big handfuls fresh arugula/beet greens
1/2 cup sauerkraut
1/2 cup almonds
1 sprig rosemary
a pinch of sea salt


Baba Ghanoush
1 eggplant
1/2 lemon, juice and zest
2 cloves garlic
3 tbsp tahini 
2 tbsp olive oil 
1 tsp maple syrup
2 tsp cumin powder
a pinch of cayenne
salt and pepper


Directions
Cook the rice in 1 cup water according to the package instructions ( red rice takes about 30-35 minutes). Prepare the Baba Ghanoush.
Roast the eggplant in a 200c oven for about 25 minutes, leave the skin on! When ready blend eggplant with remaining ingredients in a food processor until creamy.
In the meantime, peel carrots and beet, grate them finely. Lightly toast the almonds with the sea salt and rosemary in a pan on medium to high heat for 5 minutes, shaking them every few minutes. Rinse the lentils and cook them in 1 cup of water for 8 minutes. Adjust the bowl to your liking making a circle rainbow with every part of the ingredients, add some fresh greens and sauerkraut and top with a dollop of baba ghanoush in the middle of the bowl! Enjoy!

Go and create your own rainbow-ls! And feel free to tell me your favourite concoctions! Share the bowl love!

Grounding & nourishing love,
Gina

2014/03/03

BREAKFAST IN A JAR - SUNSHINE MANGO + CHIA PARFAIT


{ sunshine in a jar }
serves 2

1/4 cup chia seeds                                                                              1 ripe Mango
2/3 cup nut milk                                                                                  1 frozen Banana
1 tbsp maple syrup                                                                             1/4 tsp turmeric powder
1/2 tsp vanilla powder                                                                          1 Tbsp nut butter
1/4 tsp cardamom powder                                                                    1 lemon
                                                                                                          1/2 pomegranate
                                                                                                           

Directions
In a small bowl, mix the nut milk with the chia seeds and whisk for 2 minutes. Add in the syrup and powders and let it chill for an hour or preferably over night in the fridge.
Put the mango, juice and zest of the lemon, nut butter and optional sweetener in a blender, blend until combined and then add in the frozen banana and turmeric. Blend until smooth. It should turn out a thick smoothie.
Take a glas, start with the chia pudding, followed by the mango cream and topped with some pomegranate seeds, mint and edible flowers. Enjoy!

For the times when you have had enough of grey closed skies, windy & rainy days. In those moments you just want a ray of hope, some sun like feeling to energize and bring you joy! This breakfast is a wonderful way to let the sun come in and start the day with a bright smile on your face.
You can have some chia pudding made in advance, buy some fresh fruit et voilà you got yourself some sunshine breakfast-in-a-jar. Tropical & light along being a feast for your eyes!
When you are lucky enough you catch the first rays and enjoy the parfait while the sun kisses your face!

It beats the cold and colourless last days of winter not only by looking like the sun but in being magical inside us. Helping to expel any colds, winter stiffness or mood that feels exactly like those grey clouds appearance! Turmeric and cardamom are good home remedies for colds & flus. They detoxify the body and rejuvenate the cells ( perfect for a healthy kick start in the morning and beneficial in fighting winter depression!)


Love & sunshine ( both in the sky and in your jar),
Gina

2014/02/24

VEGAN & GLUTENFREE DOUGHNUTS W/ APPLE CIDER COCONUT GLAZE

I doubt there are many people out there who are not tempted by a fresh baked sweet doughnut!
Guess what? It is possible to actually eat one ( two or three...) of these and still get healthy nutrients! No nasty artficials, sweeteners, unpronounciable stuff to extend the shelf life to a maximum and way too many needless ingredients. My recipe only calls for simple whole natural foods that create a healthy sweet-gooey and happy-making doughnut!

Lately I try to incorporate as much apple cider vinegar in my diet as I can, so I had no hard time to decide of what the glaze would be all about. The dough is glutenfree, meaning it's light and compatible for pretty much everybody ( sensitive or not)! The second glaze is just creamed coconut, which tastes so pure and smooth, and is perfect on its own. But to make it more fun it's also a good base to mix in all kinds of fabulous spices, syrup, nut butters, cacao... endless possibilities. Either take the sweet tahini as a base or the pure coconut butter. Both work great but are very different in taste and texture!

I skip the facts part to get to your question which you are propably thinking about the whole time while reading - where is the recipe, spatula and doughnut pan so I can f i n a l l y start making these?!

Tadaa, here it is! You can thank me later!

Have fun - dipping, pouring, grazing, sprinkling & eating!



VEGAN & GLUTENFREE DOUGHNUTS W/ APPLE CIDER COCONUT GLAZE
I made three different glazes, one with just the apple cider, one only made of coconut butter and then one with both glazes mixed! The mixed is by far my favourite - a slightly sweet coconut buttermilk taste. It is fun to play around and try many different variations, you can go wild by sprinkling it with seeds, nuts or chopped chocolate. Whatever you fancy! Make a box out of six different doughnuts and share it with someone you love!

Dough
makes 10 doughnuts

1 cup brown rice flour
1/2 cup oat flour, glutenfree
2 tbsp coconut flour
2 tbsp flax seeds, ground

2 tbsp raw cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup nut milk
3 tbsp coconut oil

3 tbsp maple syrup
1/4 cup applesauce, unsweetened
2 tsp vanilla extract/powder


Apple Cider Glaze
1 cup sweetener ( choose either powdered raw sugar, maple syrup, rice syrup...)
1/2 cup tahini ( or nut butter)
3-4 tbsp apple cider vinegar
pinch of salt


Coconut glaze
1/2 cup coconut butter ( not coconut oil)

+ chopped nuts/chocolate/seeds to garnish


Directions
Preheat your oven to 350 F.
In a large bowl, combine the flours, sugar, ground flax, baking powder/soda, salt and cinnamon.
In a small bowl, combine the nut milk, oil, applesauce, maple syrup and vanilla. 
Whisk to fully combine.
Mix the liquid with the dry ingredients. Fold it all together thoroughly.
Grease a doughnut pan with coconut oil and spoon the batter into it. Bake for 18 minutes. 
Gently remove the doughnuts from the pan and let them cool.
In the meantime, make the glazes. 
In a small bowl, combine together all of the glaze ingredients with a spoon until it becomes thick and smooth. 
Melt the coconut butter in a bowl with hot water so it is a runny liquid.
Take three bowls, one for each glaze individually and one with them mixed half-and-half.
Dip doughnuts into one of the glazes, or sprinkle some on top, press any chopped nuts/seeds etc into the glaze if you like. 

They last 4 days ( if you withstand the temptation...ehem) preferably in the fridge, where the glaze can harden up a bit!

Enjoy! 



Many many doughnuts & love,
Gina