It was by far our favourite dessert during our end-of-spring detox.

What do you need for the ...?

DOUGH

3 tbsp of water

1 tbsp of flax seeds

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

a dash of vanilla bean

1 tbsp of apple vinegar

a pinch of salt

FILLING

3 big apples (chopped or grated)

some nutmeg

some (grounded) cinnamon

4 teaspoons of date sugar

15g butter

How to bake it?

First, let the flax seeds sit in water for 10-15 minutes.

Meanwhile, clean the apples, cut them, and chop them in a blender or grate them.

Add the apples to a pan and let them simmer with the nutmeg, cinnamon, date sugar, and butter. Mix when the butter melts and remove from heat. You’ll know when they’re ready because they’ll smell divinely.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the dash of vanilla bean, the apple vinegar, and the salt. Mix in the flax seeds and the water, too. Knead until the dough is no longer sticky.

Shape the crust in a buttered and floured tart mould. Add the filling.

Bake for 25 minutes at 160°C in the preheated oven.

I served it alongside a cooling sour cherry sorbetto made by Marcel on a torrid day.

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!

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.

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! ♥