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.

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!

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