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!

As I have been a vegan for 4 weeks – that’s another story, one that I will share –, I am on a constant search for varied and healthy breakfasts.

I sometimes miss what I used to eat in Brazil. Açaí ended up being one of my favourite food-related memories. For two portions, you’ll need—

250ml almond milk

+ the almond meal

2 tbsp açaí powder

2 tbsp agave syrup (or honey)

a banana

2 tbsp sunflower seeds

Blend the almond milk, the almond meal, the açaí powder, and the agave syrup or the honey. Pour the mix into two bowls. Serve with banana slices and sunflower seeds after leaving them cool for at least 10 minutes in the fridge.

I hope that you enjoy them! ♥   

Makes 30

2 teaspoons of (crushed) flaxseeds

6 teaspoons of water

100g buckwheat flour

100g chickpea flour

5g baking powder

a pinch of salt

50g agave syrup

500ml almond milk

+ coconut oil for frying

+ blackberries, maple syrup for serving

My detox is in full swing, but I don’t want to stay away from sweets.

So, I’m doing things my way. This week, for instance, I had fun with these pancakes.

First, leave the crushed flaxseeds soak in water for 10 minutes.

The batter is easy to make. Mix the buckwheat and chickpea flours, the baking powder, the salt, the flax seeds and the water, the agave syrup, and the almond milk. (You can try out any other gluten-free flours and use any plant-based milk you like.) 

I fried sets of four pancakes after melting a teaspoon of coconut oil before each set. Fry longer than in the case of regular pancakes. As a rule, turn the pancakes when you notice bubbles forming in the batter.

Mine were served with blackberries and maple syrup.

Peticel, our kitten, has barely let me place them on a place. Pancakes are his favourite dessert. J

For 500ml

200g almonds (soaked and peeled)

400ml water

I discovered some delightful Romanian almonds last week. Given our lactose intolerance, we decided to try and make our almond milk. We’ve tried that before, in 2015, upon returning from Sicily, but it turned out even tastier now.

We soaked the almonds and left them overnight in the fridge. We noted that they doubled their size. And then we peeled them.

In our version, A, we added the water and the almonds to the juicer and squeezed them. We also obtained some almond meal, which we dehydrated/dried in the oven.

If you don’t have a juicer, but you have a powerful blender, so version B, blend the water and the almonds and sieve the milk when you’re done.

I like it without added sugar – this way, I can feel the taste of the almonds.

The almond milk is in the fridge now. I bet it’s going to be perfect at breakfast, too, reminding us of a lazy morning in Noto.

Makes 2

So, I made a chia pudding today – because I love chia seeds so much! You’ll need—

250ml almond milk (or any other plant-based milk)

3 tbsp chia seeds

2 tbsp cocoa powder

2 tbsp honey

Mix all the ingredients and let the pudding settle for 20 minutes. Then, transfer it into two cups and let them sit in the fridge for at least 3 hours.  

I served the chia puddings with raspberries – but you can use any fruit. J