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! ♥

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

The big a-ha moment of the year was the discovery of psyllium seeds! We never stop learning or – as I like to say – remembering! Apparently, all gluten-free doughs require psyllium seeds to be fluffy and elastic. I love them!

How to bake the crust?

First, let the psyllium seeds sit in water for 5-10 minutes.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the apple vinegar, and the sea salt. Mix in the psyllium 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. As a variant, cover the crust with a baking parchment and place baking beads on the crust.

As a third variant, shape the dough to cover the filling and create an upside-down tart.

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

We were allowed to use butter for cooking during our detoxifications in 2024, so this recipe was excellent! We felt light every time after eating it. ஐ

At times, you’re craving something sweet even if you’re undergoing a detox, you’re fasting, or your diet is vegan. I’ve discovered something tasty, easy to make, and filling!

What did I use?

225g pitted dates

75g Romanian almonds

½ tbsp of cinnamon powder

3 tbsp of cocoa powder

100g coconut flakes

Soak the dates and almonds overnight.

Rinse them and transfer them to a blender with the cinnamon and cocoa powder, pulsing for 1-2 minutes until you get a paste.

Shape 32 bonbons (it helps if your hands are wet). Roll them through the coconut flakes (chop them in the blender if they’re too large).

This was a first!

I’ve been thinking of baking them for a long time, and I finally did!

Here's the recipe (makes 7)-

125g oatmeal

2g baking powder

a pinch of sea salt

12g butter

25ml hot water

35ml cold water

Mix the oatmeal, the baking powder, the sea salt, the butter, the hot water, and the cold water.

Knead.

Roll out the dough.

Cut out the oatcakes (Φ 7cm).

Bake on baking parchment, in a baking pan, for 20 minutes, at 180°C.

They’re so much tastier than the packaged version!

P.S. For the other recipe – kapia pepper stew with onions –, please ask Marcel, he was the chef. 😊

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!

You may wonder what Vegmezan is. If you click this link and then this one, you will understand that I wanted to come up with a savoury recipe from the vegan goodies wholeheartedly made by NoMoMoo*!

Well, Vegmezan is a cashew parmesan.

I used white spelt (whole spelt is trickier to use for bakes; with white spelt, you’ll get a fluffier dough) because I felt they’d complement each other!

Which were all the ingredients?

Well, I used—

250g white spelt flour

5g yeast

3g sea salt

1 tbsp of olive oil

160ml water

+olive oil

+white spelt flour

+(optional) 4-5 tbsp of tomato juice

+1 large tomato

+1 pc Vegmezan

My method?

Add the first 5 ingredients into a bowl in the specified order. Start kneading. When the dough feels compact and not sticky, let it sit for 1 hour.

Brush olive oil on a pizza baking pan, flour it, and spread the dough.

If you wish, pour homemade tomato juice (with basil) onto the dough; it is optional.

Place the tomato slices onto the pizza dough, then bake for 10 minutes at 220°C.

Sprinkle Vegmezan over the pizza after removing it from the oven.

My Dad was visiting; he was thrilled. He confessed that he didn’t even notice that the pizza was vegan.

*I’ll return in October with new vegan recipes that include other NoMoMoo goodies. Until then, already-tested but unpublished recipes will keep you company, along with the new recipes discovered throughout the detox that we’re undergoing again.

For a different pizza (but a filling one!), you’ll need—

100g quinoa (+500ml water)

a pinch of salt

1 tbsp of olive oil

60ml water

+tomato juice

+2 tomatoes

+salt

Optional: avocado

How can we bake a pizza from these?

Pour hot water over the quinoa.

Let it sit for half an hour. Drain the quinoa thoroughly. Then, add it into a blender with the salt, olive oil, and water.

Spread the batter onto a pizza baking pan over baking parchment. Bake in the preheated oven for 20 minutes at 200°C.

Remove from the oven. Spread tomato juice over the crust, place the sliced tomatoes, add the salt, and bake for 15 minutes more at 200°C.

Add avocado slices over the pizza if you wish after removing it from the oven the second time.

Enjoy it! I have a hunch you will!

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.

I love quinoa. It kept me fed in northern Argentina, where I was glad to be able to try the locally-grown variety.

During our detox, we were only allowed to eat gluten-free cereals and pseudocereals. So this is a recipe we liked a lot!

You’ll need—

125g quinoa flour

a pinch of sea salt

2g baking powder

240ml water

2 tbsp of lemon juice

6 tbsp of date syrup

+3 tbsp of coconut oil

+honey

+strawberries or forest berries

for 6 pancakes (Φ 14 cm)

Mix the ingredients in the specified order.

In a small pan, heat the coconut oil (refill after 2 pancakes). Then, fry the pancakes on each side until you see bubbles appear.

I served them with honey and strawberries. They were delicious and filling!

These 25 days of detox were some of the roughest I've ever lived! There was good in them, too! I discovered lucuma! So, here's a simple recipe

for about 18 lucuma chocolates--

40g coconut oil

10g cocoa powder

40g lucuma powder

4 tbsp of date sugar

Mix all the ingredients in the order listed above.

Pour the mix into the chocolate moulds.

Keep in the freezer for about 1 hour.

Munch.

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.

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!