I tried this recipe a while ago, and I’m eager to try it again. Summer will bring along the fresh raspberries. Until then, I’m using the raspberries from the freezer, which I've stored especially for these winter days!

• What do you need to have for 2 portions?

For the dessert base

250g gluten-free oat flakes

3 teaspoons of Caju Fresh from NoMoMoo

250ml plant-based milk

60g raspberries

60g almond flakes

30g agave syrup

70g honey

For the raspberry sauce

160g raspberries

20g coconut sugar

20ml water

• How to make it?

In a bowl, mix the oat flakes, Caju Fresh, vegetable milk, raspberries, almond flakes, agave syrup, and honey.

Let it rest in the fridge overnight.

The next day (for us, it was perfect at breakfast), I took the dessert out of the fridge and divided it into two smaller bowls. I then made the raspberry sauce.

Let the raspberry and coconut sugar sit for 10 minutes; then, add the water. Boil on low heat until it thickens. Pour it over the dessert. Savour it.

It is a filling and healthy dessert! Plus, it’s so easy to make!

I wanted to try a vegan pască for a long time! It was the idea of my dear Ana Maria, the soul of NoMoMoo. You can try it, too, this year, multiply the amounts, and test its round version [in our family, pasca has always been square and flat 😊].

I hope you like it!

Serve it directly from the fridge!

[a 20x20 cm baking pan, but I recommend a 15x15 cm one]

You will need:

140g Cajoont

40g cashew sour cream

3 tbsp of [spring] water

1 tbsp of psyllium seeds

40g agave syrup

25g raisins

4 tbsp of flour

4 tbsp of semolina

+Cajoont, semolina -> baking pan

Bake away:

Let the delicious NoMoMoo products reach room temperature.

The psyllium seeds should sit in the water for at least 5 minutes.

Mix the ingredients listed above with the agave syrup, the raisins, the flour, and the semolina. Save a small amount of Cajoont and a little bit of semolina to ’butter and flour’ the baking pan; do it.

Then, pour the batter into the baking pan and bake for 25 minutes in the preheated oven at 170°C.

Let it cool well.

Another suggestion: let it sit in the fridge for 3-4 hours before savouring it.

Happy and tranquil Easter to you! ♥

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 have this recipe from my dear friend Paula. Thanks to her, I discovered hungryhappens.net; we tried several recipes from the blog, even together! ♥

I adapted the recipe. I baked it on our anniversary; Marcel loved it (when he immediately asks for a second slice, he likes a dessert a lot). J

Use

a large ripe banana

30ml flaxseed oil

a medium egg

85ml agave syrup

vanilla extract

a teaspoon of ground coffee

2g baking powder

90g almond flour

90g tapioca powder

salt

30g dark chocolate

How to bake it?

Mash the banana, add the flaxseed oil, the egg, the agave syrup, the vanilla extract, the ground coffee, the almond flour, the tapioca powder, the salt, and 15g of dark chocolate chips.

Pour the batter into a round silicone baking pan, using the remaining 15g to decorate the cake.

Then, bake the cake for 25 minutes in the preheated oven at 180⁰C.

You’re going to enjoy this cake a lot!

12 muffins

a (ripe) banana

120g gluten-free oatmeal

4g baking powder

85g peanut butter

an egg

25g agave syrup

25g walnuts

This recipe’s for those days when you’d like to munch something baked fast, which is equally tasty!

How to bake them?

Crush the banana, add the oatmeal, the baking powder, the peanut butter, the egg, the agave syrup, and the walnuts – cleaned and lightly crushed.

Using a tablespoon, divide the batter between the muffin moulds/papers.

Bake in the preheated oven, at 170⁰C, for 10 minutes. Then, lower the temperature at 150⁰C, rotate the baking pan and bake for 8 minutes more. 

Even kittens (who do not go crazy after bananas) will love them!

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

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 of water

1 tbsp of flax seeds

1 tbsp of 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.

100g buckwheat flour

50g tapioca flour

a pinch of salt

3 tbsp of water

1 tbsp of flax seeds

1 tbsp of vinegar

30g coconut oil

30ml almond milk

+coconut oil and tapioca flour -> your baking pan

It’s warm outside, so I started baking tarts. This year, they are vegan.

This is an easy tart crust recipe. Plus, you can bake it right away.

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

When a nice consistency is reached, start to knead 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 sides.

There are so many desserts in store for you!