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!

Upon our first trip to Scotland, our host in Edinburgh served us these treats at breakfast. When he saw how much we liked them, he gave us a bagful.

We munched them at the airport; we didn’t want to let them fall into the wrong hands.

Marcel made them once; it was my turn. I adapted the recipe considering my tastes and heart. In Scotland, they use golden syrup to make flapjacks; I preferred maple syrup.

Baking pan—

24 x 34 cm

Ingredients—

225g butter

100g coconut sugar

50g maple syrup

450g gluten-free oats

salt

Method—

Melt the butter; add the coconut sugar, the maple syrup, the gluten-free oats, and the salt.

Pour the batter into the baking pan lined with baking parchment.

Bake for 20 minutes in the preheated oven at 190°C.

Cut them immediately after removing the baking pan from the oven; then, let them cool entirely. Otherwise, they would crack.

Marcel and I got hooked on them.

I hope you like them, too!

As I wrote in the previous recipe, our detox allowed us to eat a single non-vegan ingredient – butter, as long as it was high-quality butter. We had very few desserts to bring joy into those difficult days; this was one of them.

For a 20x20 cm baking pan, you’ll need—

2 tbsp of butter +40g melted butter

2 apples

125g gluten-free oats

a dash of cinnamon

a dash of nutmeg

a pinch of sea salt

4 tbsp of date sugar

How to prepare?

Melt 2 tbsp of butter. Slice 2 apples.

Pour over them a mix of gluten-free oats, cinnamon, nutmeg, sea salt, date sugar, and the 40g of melted butter.

Bake at 180°C for 20 minutes.

Munch from a bowl while still warm.

I’ve seen many attempts to make a different type of tiramisu – from oats. In theory, it looked inviting. In practice, chances were high for it not to be. So, I decided to test it and come up with my version. (I also tested ricotta tiramisu – I liked one I tried in Agrigento, but Marcel said that this oats tiramisu tasted better, so—)

For one portion, I used

15 teaspoons of (gluten-free) oats

1 tbsp of (prepared) coffee

130g goat or buffalo yoghurt (I tested them both)

5 teaspoons of honey

+1/2 tbsp of cocoa powder

Pour coffee over the oats; mix them with the yoghurt and honey. Leave the bowl in the fridge overnight. In the morning, sprinkle the cocoa powder over the mix.