Here’s a recipe that’s quick to get your dessert into a baking pan and then... your plate.

It has only a few ingredients, like most of my recipes.

Baking pan: 34 x 24 cm

120g (gluten-free) oatmeal

200ml milk

100ml water

2 bananas

2 eggs

a pinch of baking powder

1 teaspoon of ground coffee

a drop of rum essence

30g cocoa powder

+150g vegan chocolate chips

100g butter

+ a few drops of flaxseed oil

Pour the milk and water over the oatmeal; allow the oats to swell for 5 minutes.

In a separate bowl, mash the bananas. Then, add the eggs, the baking powder, the coffee, the rum essence, and the cocoa powder.

Mix the swollen oatmeal into the above batter.

Pour it into an oiled baking pan (I used flaxseed oil). Bake the cake in the preheated oven, at 180⁰C, for 25 minutes. Let it cool a bit.

Melt the butter on low heat. Add the chocolate chips and mix until they melt, too. Pour this mix over the cake.

Let it rest in the fridge for at least one hour.

It is finger-licking good!

P.S. For the vegan version, use nut butter instead of butter, plant-based milk instead of milk, and two teaspoons of flaxseeds mixed into six teaspoons of water instead of the two eggs.

Mould: 34 x 24 cm | 12 bars

What to do when your diet has been gluten-free for a while and you’ve got too many rice cakes?

Make a dessert.

You will need—

340g vegan chocolate

2 large tbsp of coconut oil

100g hazelnut+date butter

5 rice cakes 

40g coconut chips

Melt the chocolate in a steam bath, mixing in the coconut oil. 

After removing the pan from heat, add the vegetable butter and the rice cakes broken into pieces. In the end, also add the coconut chips.

Spread the mix into the pan lined with baking parchment. Then, leave it in the fridge for one hour.

The chocolate won’t be tempered, but the result will be finger-licking good!

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!

I’m a vegetarian. An ovo-lacto-vegetarian. I’ve been one since I was three. I simply stopped eating meat. This does not mean that I don’t respect those who eat meat or those who are vegan. Because I am somewhere in between. J I have my moments when I love eating vegan food.

As proof, here are these cookies. I first tried them 2 weeks ago. Marcel loved them, too, so I thought I’d share their recipe.

Here are the ingredients for 16 cookies—

1 banana

230g flour

50g brown sugar

1/2 sachet baking powder

a pinch of salt

60g coconut oil (room temperature)

60ml coconut milk

vanilla extract

40g vegan chocolate chips

Mash the banana. Add the flour, the brown sugar, the baking powder, and the salt. Mix them and continue adding the wet ingredients – the coconut oil (usually solid; now – at room temperature), the coconut milk, the vanilla extract. Knead a bit to combine the ingredients, and then add the chocolate chips.

Cut the dough in half and roll one of the halves on a kneading board. Then, cut it into 8 ’slices’. Make a small ball out of each slice and flatten it out on the baking pan lined with baking parchment. Continue with the second dough half in the same manner.

Bake the cookies for 15 minutes in the preheated oven, at 180°C.

Warning! They finish fast. :D