On Ciuchi’s second anniversary in our home, we disregarded the part of the detox connected to all types of nuts (yes, the detox was difficult!) and baked her a fine dessert (there were still strawberries available; we had strawberries until December anyway!). She runs the entire house, so she deserves everything! ♥

Use and shape as follows—

🥄 The shells

1 & ½ tbsp of psyllium seeds -> 5’ in hot water

60g gluten-free oatmeal

30g tapioca flour

a pinch of sea salt

30g Cajoont

1 tbsp of apple vinegar

Knead • Divide into 6 tartlet moulds • Cover with baking parchment • Place baking beads above • Bake for 25’ at 170°C

🥄 The filling

1 x Caju Fresh from NoMoMoo (the star ingredient)

4 tbsp of maple syrup

an organic lemon’s zest

🍓 Decorate with strawberry slices

● Ingredients

4 medium pink potatoes

a pinch of sea salt

a dash of pepper

140g TzaTziki from NoMoMoo

● How to bake them?

Grate the potatoes using a regular grater.

Mix in as much sea salt and pepper as you like.

Add the TzaTziki from NoMoMoo and mix using your hand.

Shape the tocinei into semispheres and place them in a baking pan lined with baking parchment. 

Bake for 20 minutes in the preheated oven at 230°C.

I got 7 large tocinei. We ate them with spring onions, which would probably work for you, too!

● Notes

I got this recipe from a lady cook from Stejărişu in 2020. The original recipe included telemea [a type of Romanian cheese] and Romanian potatoes. Its time had come to be prepared and slightly adapted. Marcel was of real help!

Here we are again undergoing our detox. This porridge helps with hunger, while it is also perfect for breakfast.

For 2 portions:

120g amaranth

360ml water

a pinch of sea salt

1 tbsp of coconut oil

2 fistfuls of blueberries

+honey or agave syrup

How to make it?

Boil the amaranth until it soaks up all the water.

At the end, add the sea salt and the coconut oil, then the blueberries (even frozen) and stir.

Let it cool, then pour honey or agave syrup over it.

You’ll find it so filling!

I love quinoa. It kept me fed in northern Argentina, where I was glad to be able to try the locally-grown variety.

During our detox, we were only allowed to eat gluten-free cereals and pseudocereals. So this is a recipe we liked a lot!

You’ll need—

125g quinoa flour

a pinch of sea salt

2g baking powder

240ml water

2 tbsp of lemon juice

6 tbsp of date syrup

+3 tbsp of coconut oil

+honey

+strawberries or forest berries

for 6 pancakes (Φ 14 cm)

Mix the ingredients in the specified order.

In a small pan, heat the coconut oil (refill after 2 pancakes). Then, fry the pancakes on each side until you see bubbles appear.

I served them with honey and strawberries. They were delicious and filling!

These 25 days of detox were some of the roughest I've ever lived! There was good in them, too! I discovered lucuma! So, here's a simple recipe

for about 18 lucuma chocolates--

40g coconut oil

10g cocoa powder

40g lucuma powder

4 tbsp of date sugar

Mix all the ingredients in the order listed above.

Pour the mix into the chocolate moulds.

Keep in the freezer for about 1 hour.

Munch.

In May-June, we went through a rigorous detox. It is hard to cook when you are not even allowed – on top of lactose-, sugar-, egg-, and gluten-free ingredients – nuts, very sweet fruits, beans, peas, chickpeas, or cornmeal.

This is one of the desserts put together back then using

100g flaxseed flour

30g tapioca powder

3g baking powder

350ml water

3 tbsp flaxseeds

20ml flaxseed oil

50g date syrup

35g cocoa powder

20 raspberries

Mix all the ingredients in the order mentioned above.

Pour the batter into a 20x20 cm baking pan.

Place the raspberries on top.

Bake at 160°C for 30 minutes.

Enjoy!

Mould: 34 x 24 cm | 12 bars

What to do when your diet has been gluten-free for a while and you’ve got too many rice cakes?

Make a dessert.

You will need—

340g vegan chocolate

2 large tbsp of coconut oil

100g hazelnut+date butter

5 rice cakes 

40g coconut chips

Melt the chocolate in a steam bath, mixing in the coconut oil. 

After removing the pan from heat, add the vegetable butter and the rice cakes broken into pieces. In the end, also add the coconut chips.

Spread the mix into the pan lined with baking parchment. Then, leave it in the fridge for one hour.

The chocolate won’t be tempered, but the result will be finger-licking good!

The crust

100g buckwheat flour

50g tapioca flour

a pinch of salt

50g water

1 large tbsp flax seeds

1 tbsp vinegar

50g coconut oil

25g agave syrup

The filling

150g coconut milk

200g vegan chocolate chips

2 tbsp cornstarch

200g berries (blackberries, blueberries, and raspberries)

+coconut oil and tapioca flour -> your baking pan

This recipe’s great after the Holidays. Do you know why? Because you’ve had enough of everything. And because the hard-working people surely have berries left in their freezers (some living in the Southern Hemisphere even have fresh berries!).

You can use this recipe for the tart crust.

Bake it separately, in the preheated oven, at 170°C, for 15 minutes (use baking beans if you have them).

While the tart crust is cooling, make the filling.

Mix the coconut milk, the vegan chocolate chips, and the cornstarch in a pan and place it on medium heat. Let it boil. After it cools, fill the tart crust and place the berries on top.

Savour it!

100g buckwheat flour

50g tapioca flour

a pinch of salt

50g water

1 large tbsp of flax seeds

1 tbsp vinegar

50g coconut oil

25g agave syrup

+coconut oil and tapioca flour -> your baking pan

Here’s another easy tart crust recipe... and you can bake it right away. It’s a match for chocolate (you’ll see).  

In a bowl, mix the flour types and the salt. Separately, mix the wet ingredients – the coconut oil, the flax seeds left for a few minutes in the water, the vinegar, and the agave syrup. Then, pour the wet ingredients onto the dry ones.

When you reach a nice consistency, start kneading until you get a soft and wet ball of dough. 

Using a silicone mould (which doesn’t need greasing) or one of another type (either round or square) – which must be greased though –, spread the dough onto its bottom and its sides.

500g green buckwheat

water

flaxseeds

sunflower seeds

a teaspoon of salt

As at this year’s beginning, willy-nilly, I transitioned from vegetarianism to veganism – without lactose, eggs, and gluten (and reduced sugar) –, this is what saved me from March onwards: buckwheat bread. Marcel came up with the idea to bake it ourselves; this is how it’s done—

Soak the buckwheat in water (the water should be two fingers above the buckwheat) and let it sit for 2 hours and a half.

 

Remove the water and blend the buckwheat. Let it sit overnight for at least 12 hours at room temperature (it will swell and curdle).

Add the flaxseeds, the sunflower seeds, and the salt.

Pour into a pound cake baking pan; bake for 1 hour in the preheated oven at 190⁰C.

(If the baking pans are small, pour the batter into two baking pans.)

It is tasty and filling!

My favourite bread! ♥

Makes 17-18 cookies

1 tbsp flaxseeds

3 tbsp water

1 tbsp agave syrup

1 tbsp coconut oil

a drop of vanilla extract

1 banana

75g peanut butter

100g gluten-free flakes

5g baking powder

I had a banana and some peanut butter left. ‘Some cookies would be nice’ I told myself. To be honest, I was craving cookies.

Mix the flaxseeds with the water, by adding the agave syrup, the coconut oil, and the vanilla extract. Mash the banana and mix in the peanut butter and the gluten-free flakes. Sprinkle the baking powder at the end.

The batter was moist, but I could easily shape it into cookies, placing them into a large baking pan lined with baking parchment. Bake for 15 minutes in the preheated oven, at 160⁰C.

They didn’t last for long. :D

100g buckwheat flour

30g tapioca flour

150ml water

2 tbsp flaxseeds

20ml olive oil

50g agave syrup

35g cocoa

5-6 large strawberries

…because even we, vegans, sometimes crave yum desserts, here’s a tasty version of a plant-based brownie. J

How to make it? In a bowl, mix the buckwheat flour, the tapioca flour, the water, and the flaxseeds (if you let the flaxseeds sit in water for 5-10 minutes before adding them to the mix, that’s great). Add the olive oil, the agave syrup, and the cocoa.

Place the batter into a baking mould (I used a round silicone one). Cut 5-6 strawberries into slices and place them on top; then, bake for 15 minutes in the preheated oven, at 160°C.

Let’s enjoy strawberries while they’re still in season! ♥

The crust

100g buckwheat flour

50g tapioca flour

a pinch of salt

3 tbsp water

1 tbsp flax seeds

1 tbsp vinegar

30g coconut oil

30ml almond milk

20g agave syrup

The filling

3 rhubarb stalks (+3 tbsp agave syrup)

5 big strawberries

400ml almond milk

vanilla extract

20g agave syrup

25g cornstarch

+coconut oil and tapioca flour -> your baking pan

When May arrives, it’s all about rhubarb and strawberries to me.

So, I decided to bake this vegan tart using them as ingredients.

You can use this recipe for the tart crust.

Bake it separately, in the preheated oven, at 170°C, for 15 minutes.

While the tart crust is cooling, clean the rhubarb and the strawberries and cut them into pieces, then make the filling.

Pour agave syrup over the rhubarb pieces and let them sit for 10 minutes.

Mix the almond milk, vanilla extract, agave syrup, and cornstarch in a pan and place it on medium heat. Let it boil. After it cools, fill the tart crust and place the rhubarb and strawberry pieces on top.