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 2 tbsp of 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

May you live long, Ciuchi! ♥

P.S.

You can fill the above tartlets with chocolate and decorate them with raspberries; they are delicious!

🥄 Filling 2

140g vegan chocolate

50g Cajoont

10g Svmântână

100g raspberries

15g almond flakes

It is easy: melt the chocolate (bain-marie); then, mix in the cashew butter and sour cream from NoMoMoo. Fill the tartlet shells. Decorate with raspberries; the almond flakes are such a nice addition.

● 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!

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 of 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.

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