Cinnamon Girl

Orange yogurt pound cake

noreply@blogger.com (Gemma) — Wed, 22 Mar 2023 18:04:00 +0000

Welcome spring! Longer and brighter days are finally here, and that means I have more time to shoot my recipes! They say springtime is the season of rebirth, renewal and new beginnings. Also it's time to plant your favorite seeds so you'll get delicious fruits and veggies on summer. :-)

Food-wise spring means to me more refreshing and fruity recipes, time to say goodbye to soups, pumpkin, cinnamon, gingerbread, etc. It's the perfect season to still enjoy baked goods but with hints of lemon, orange or blueberry. Easter is around the corner and the blogosphere is already full of bunnies, chocolate eggs, and all things pastel!

Today I'm sharing with you the improved version of my go-to pound cake recipe. It's the classic yogurt pound cake but better, with delicious hints of orange, a moist tender crumb and vegan, of course!

It's super easy to make, you won't need any fancy ingredients nor kitchen tools. Who doesn't love to wake up to the promise of freshly baked orange cake? I personally love to pair it with a cup of green tea or chamomile.

Happy first week of spring!

¡Receta en español aquí!

Orange Yogurt Pound Cake

Ingredients

1 1/2 cups spelt flour.

3 teaspoons baking powder.

2 x 125 g vegan orange-flavored yogurts.

3/4 cup raw cane sugar.

Zest of 1 orange.

2 drops of (food grade) orange essential oil.

1/4 cup extra virgin olive oil (mild flavor).

- to decorate:

Chopped almonds.

Directions

Preheat oven to 180 ºC and line a square tin (the typical we use for brownies) with parchment paper.

In a large mixing bowl and using a wire whisk combine spelt flour and baking powder. Set aside.

In a separate bowl, vigorously mix orange yogurts with sugar, orange zest and two drops of orange essential oil (always read the labels and make sure it is food-grade essential oil). Pour the wet mixture into the dry mixture and mix with a silicone spatula. Gradually add in the olive oil while you keep stirring and finally fill the prepared tin with the batter.

Decorate the top with chopped almonds and bake for 30 minutes, or until a fine wooden stick inserted into the center of the cake comes out clean.

Let the cake cool on a wire rack for 5 minutes, unmold and let cool completely before slicing into equal (or not ;-p) portions.

Store leftover cake in an airtight container at room temperature.

Chocolate Pumpkin Bread

noreply@blogger.com (Gemma) — Thu, 20 Oct 2022 15:50:00 +0000

Less than two weeks for Halloween and I feel like I'm a little late to the party because (almost) everybody started sharing Halloween recipes right after the summer holidays ended. But hey, there's still time to prepare some pumpkin-ish things!

Which holidays do you prefer the most? Halloween or Christmas? I think I prefer Halloween because there's not much fuss, it's a more chill holiday, not as stressful as Christmas with all the cooking frenzy, gift-shopping...during Halloween you can have fun decorating the house or even dressing up, watch horror movies all cozied up at home and enjoy desserts and snacks made with fall produce like butternut squash, sweet potato, pomegranate, apple, etc. I mean, spooky dark things are always funnier! ;-p

Talking about fall desserts and Halloween, this vegan chocolate pumpkin bread is super moist, almost like a brownie, and very, very chocolatey. It's absolutely delicious, trust me! Also, it's a very easy recipe that anyone can make no matter how skilled you are in the kitchen. Enjoy a slice of this tender chocolate loaf with your favorite cup of tea or a pumpkin latte for a complete cozy-autumn experience, hehe. Don't forget to be generous with the chocolate chips on top, they really do make a difference. ;-)

I hope you have a spooktacular Halloween!

Chocolate Pumpkin Bread

(20x10 cm loaf pan)

Ingredients

1 cup pumpkin puree (around 400g baked and mashed pumpkin or butternut squash).

1 1/2 tablespoons flaxmeal + 3 tablespoons water.

1/3 cup mild-tasting extra virgin olive oil.

1/2 cup whole cane sugar.

3/4 cup flour.

1/4 cup pure cocoa powder.

1/2 teaspoon pink Himalayan salt.

3/4 teaspoon baking soda.

1/2 teaspoon baking powder.

1/4 teaspoon pure vanilla powder.

1/2 cup chopped walnuts.

1/3 cup dark chocolate chips, plus some extra chips for sprinkling.

Directions

To make the pumpkin puree simply bake around 400g of peeled and chopped pumpkin (or butternut squash) and when it's tender mash with a fork until completely pureed.

Mix the ground flax seeds with water and let it rest until it thickens and becomes a gel, around 10 minutes or so.

Preheat oven to 180ºC and line a 20x10-cm loaf pan with parchment paper.

In a large mixing bowl beat together the pumpkin puree, flax "egg", olive oil and sugar. Vigorously mix until a soft batter forms. Set aside.

In a different bowl stir together the rest of ingredients: flour, cocoa powder, salt, baking soda, baking powder and vanilla. Pour the wet mixture into the dry ingredients and mix with a silicone spatula until soft, glossy and lump-free. Finally, fold in chopped walnuts and chocolate chips.

Transfer the mixture to the prepared pan, smooth the top with a spatula and sprinkle a generous amount of chocolate chips on top (optional but recommended).

Bake for 1 hour, or until a toothpick inserted into the center comes out with a few moist (but not wet) crumbs. The texture of this pumpkin chocolate bread is very similar to brownies, very moist and chocolatey but not as thick or dense.

Once the bread is baked let it cool on the pan for a few minutes and then cool completely on a wire rack.

Tip: to easily slice this bread store it in the fridge overnight.

Muesli Energy Bars

noreply@blogger.com (Gemma) — Tue, 04 Oct 2022 18:07:00 +0000

Autumn is finally here and getting back into my normal routine after the holidays it's a bit challenging this year...guess I need to reset my mind, find some new fresh inspiration and don't force myself to be so damn super-productive. Being a content creator and trying to stay active on social media it's very time-consuming ; especially now that Instagram and its new algorithm gives more visibility to those who are constantly sharing Reels and video-related content. Maybe I'm too old for these new trends but I love photography way too much and I (even though I'm going to lose a few followers) won't jump on the reels bandwagon. :-p

Anyway, back to the autumn routine! Do you want a yummy snack to help you get through the day and feel a bit more energized? Try my vegan muesli energy bars! Homemade bars are way better, more flavorful and wholesome than any store-bought bars, and I adore snacks that you can grab on the go and that are easy to divide if you just want a small nibble while working on the computer. Simply cut these bars in half and you'll have lovely little bites to pair with your fave tea or coffee.

Receta en español en la web de El Granero Integral

Muesli Energy Bars

(yield: 12 bars approx)

Ingredients

1 1/4 cups muesli (I used one with red berries).

1 cup (180 g) Medjool dates, pitted.

1 cup mixed nuts (almonds, walnuts, hazelnuts, etc).

1/4 cup smooth peanut butter.

3 tablespoons (melted) coconut oil.

A pinch of vanilla powder.

Directions

Line a square pan with parchment paper and set aside.

Place dates inside the bowl of your food processor and pulse until they become a paste. I recommend to use a good food processor or a powerful blender, also you can soak the dates in hot water (and drain them) to soften them.

In a large mixing bowl stir together muesli, nuts and vanilla. Add in date paste, peanut butter and coconut oil and mix well. Since the dough is very dense I find it easier to use my own hands to ensure the date paste is well distributed, but feel free to use a sturdy silicone spatula.

Transfer the mixture to the prepared pan and press down firmly until you get an even surface. Let it rest in the fridge until it hardens (at least one hour) and finally cut the dough into bars.

I recommend to store these bars in the fridge to keep them firm and cut them easily if you prefer to have a small bite.

Chocolate Peanut Butter Ice Cream

noreply@blogger.com (Gemma) — Wed, 03 Aug 2022 16:30:00 +0000

I couldn't find a more appropiate recipe than this vegan chocolate and peanut butter ice cream! This is literally the hottest summer of my life...and it was a challenge to photograph this recipe without the ice cream melting in the blink of an eye.

But here it is! Delicious, creamy and refreshing ice cream that requires just a few ingredients and zero churning; though if you have those fancy ice cream makers you'll get to enjoy this dessert without having to wait so many hours until it is scoopable.

My peanut butter of choice is always the smooth one by Whole Earth, it's deliciously creamy, made with organic roasted peanuts and nothing more! Btw, this is not a paid/sponsored post, they sent me a pack of their organic crunchy and smooth PB's to create some recipes and share them with all of you! ;-)

Just in case you are new to the blog, this recipe is 100% dairy free, made from vegan and organic ingredients just like the rest of the recipes since I embraced the plant-based life several years ago. You'll see that there are still some old recipes that contain dairy ingredients but they'll soon disappear since that type of content doesn't resonate with me anymore (and I'm planning to make a better, vegan-approved version of them with high quality pictures).

Hope everyone is having a great summer! Stay hydrated, stay healthy and enjoy your holidays!

Receta en español elaborada para Whole Earth España

Chocolate Peanut Butter Ice Cream (vegan, gluten-free)

Ingredients

- for the ice cream:

5 ripe bananas, frozen.

1 cup full-fat coconut milk.

6 tablespoons raw cacao powder.

6 tablespoons smooth peanut butter.

1/2 teaspoon pure vanilla bean powder.

- toppings:

Roasted peanuts.

Smooth (or crunchy) peanut butter.

Directions

The day before cut the banana into chunks and freeze them. The more ripe the bananas are the sweeter the ice cream will be.

Place the frozen banana chunks inside the container of your food processor and pour in the coconut milk. Pulse until all banana pieces are broken and add in the rest of the ingredients (cacao powder, peanut butter and vanilla).

Process until a creamy smooth mixture forms, it should look like soft-serve ice cream.

Transfer the ice cream to an airtight container (I recommend a rectangular-shape large container for easier scooping), cover the surface with plastic wrap, close the lid and let it harden in the freezer.

As all homemade ice creams it'll be quite rock solid straight out of the freezer, but simply let it thaw at room temperature for a few minutes (depending on how warm it is inside your home), until the consistency is scoopable and creamy.

Serve in a bowl adding a small handful of roasted peanuts and a drizzle of creamy peanut butter (or pure maple syrup, melted chocolate, etc).

Peanut butter chocolate chip cookies

noreply@blogger.com (Gemma) — Fri, 03 Jun 2022 16:44:00 +0000

These are probably my favorite cookies ever! I mean, is there anything better than the combination of peanut butter and chocolate chips?! I guess not! ...well, maybe if you add some roasted salty peanuts to the batter then they'll be even more delicious. I should do that next time! ;-p

Summer is finally here and the idea of turning my oven on isn't quite attractive but these cookies are definitely worth the sweat, hehehe.

Apart from delicious, they are also free from gluten and vegan-approved. Oat flour, cornstarch and the rest of ingredients I use in this recipe are naturally gluten-free, but if you are gluten-intolerant simply make sure the ingredients you buy are labelled as GF.

Receta en español elaborada para Whole Earth España, haz click aquí.

PB Chocolate Chip Cookies (V, GF)

(yield: 15-16 cookies)

Ingredients

1/2 cup oat flour.

1/4 cup vegan vanilla-flavored protein powder.

1 tablespoon cornstarch.

1 teaspoon baking powder.

1/2 teaspoon baking soda.

1/2 teaspoon pink Himalayan salt.

1/2 teaspoon pure vanilla bean powder.

1/3 cup smooth peanut butter.

1/4 cup coconut sugar.

1/4 cup unsweetened oat milk.

2 tablespoons (liquid) coconut oil.

1 tablespoon pure maple syrup.

1/4 cup dark chocolate chips.

Directions

Preheat oven to 180ºC (356 ºF) and line a baking cookie sheet with parchment paper.

In a large mixing bowl stir together with the help of a wire whisk the following ingredients: oat flour, protein powder, cornstarch, baking powder, baking soda, salt and vanilla. Set aside.

In a separate bowl whisk together the peanut butter, coconut sugar, oat milk, coconut oil and maple syrup. Make sure the oat milk is at room temperature, this way the coconut oil won't solidify and you'll get a smooth mixture. ;-)

Pour the wet mixture into the dry ingredients and mix with a silicone spatula until fully incorporated; the batter should be dense. Finally fold in the chocolate chips and roll into balls using a measuring one-tablespoon as size reference.

Transfer the balls of dough to the prepared baking sheet (leaving enough space between them) and flatten them a little bit with your hands.

Bake cookies for 15 minutes, until edges are golden brown.

Let them cool in the baking sheet for a couple minutes and then transfer to a cooling rack.

Store cookies in an airtight container at room temperature.

White sesame seed bread

noreply@blogger.com (Gemma) — Fri, 01 Apr 2022 16:06:00 +0000

Ah, the smell of freshly baked bread at home...isn't it delicious and comforting? I would love to spend more time at the kitchen making my own sourdough breads and loaves, but it's also great to be able to bake a nice and tender loaf in less time.

This one has a soft and airy crumb with a slightly crispy crust, it's packed with healthy white sesame seeds and makes the perfect sandwich or toast bread for your breakfast moments.

You can use black sesame seeds or a mix of both if you want to add a bit more contrast to the crust, or even sunflower seeds (but I recommend to keep the 1/4 of cup so it doesn't affect the texture of the crumb).

Happy weekend and happy baking! :-)

Receta en español en la web de El Granero Integral, haz click aquí

Sesame Seed Bread

(25 x 12 cm loaf pan)

Ingredients

350 g white spelt flour.

1/4 cup white sesame seeds.

300 ml lukewarm water.

1/2 tablespoon molasses.

8 g fresh yeast.

1 teaspoon pink Himalayan salt.

- to decorate:

White sesame seeds.

Directions

Crumb the fresh yeast with your fingers and place in a small bowl with 100 ml of the warm water (never use hot water, and set aside the remaining 200 ml of water), add in the molasses and mix until the yeast is fully dissolved. Let the yeast mixture rest for 10 minutes. After that resting time you'll see the mixture is frothy and small air bubbles appear on the surface; that means our yeast is activated.

In a large mixing bowl stir together the white spelt flour and the salt, make a well in the center and pour in the yeast mixture, and the remaining water.

Mix and knead, inside the bowl, using your own hands. I recommend to mix the dough inside the bowl cause it is quite humid and sticky. When the dough doesn't stick too much to your fingers and becomes more elastic then we're done with the kneading.

Finally fold in the white sesame seeds and transfer the dough to a 25x12 cm-lined loaf pan. Let it rest in a warm place for 35-40 minutes.

Preheat oven to 200 ºC and, when the oven is ready, sprinkle the top of your bread with a generous bunch of white sesame seeds.

Bake for 40 minutes, until the bread looks golden and the top looks done.

Carefully unmold and let it cool on a wire rack.

This bread stays fresh for up to 4 days approximately, you can slice it and freeze it with no problem.

It's great to make sandwiches or breakfasts toasts.

Rosemary Vegan Cheeze

noreply@blogger.com (Gemma) — Tue, 08 Mar 2022 18:10:00 +0000

I've been meaning to publish this recipe for a long time, but the sweet ones are always too tempting and can't help but sharing them as soon as I finish them. Well, today is the day I can finally sit down and write this blog post for you...plus I crave (vegan) cheese a lot, but I don't have enough time this week (nothing new, duh) to make my own.

I'm planning on doing more elaborated/difficult vegan cheese recipes, like the fermented ones using probiotics and all that fancy stuff. But this one is a great way to dive into the cheesemaking world! You won't need a lot of ingredients, actually you just need five easy-to-find ingredients; you can add a pinch of ground black pepper (or a few granules) or try this recipe using a different herb (like thyme, oregano...you name it!).

With just a little bit of patience, letting your cheese set in the fridge overnight, you will enjoy it au natural with crackers, on your brunch toast with cherry tomatoes and rocket or combined with blueberry jam. Yummy! :-)

Receta en español en la web de El Granero Integral, haz click aquí.

Rosemary Vegan Cheese

(makes one small cheese)

Ingredients

150 g raw cashews.

2 1/2 tablespoons nutritional yeast.

2 tablespoons coconut oil (deodorized if possible).

Pink Himalayan salt, to taste.

Rosemary.

Directions

Soak cashews in water with a pinch of salt overnight or at least 4 hours.

Drain well and place in the bowl of your food processor, add in the rest of ingredients: nutritional yeast, coconut oil and salt. I recommend using deodorized coconut oil for best results, you won't taste the coconut and therefore it won't mask the nutritional yeast flavor which is essential to give that cheese-like aroma and taste.

Process until a smooth mixture forms, you will need to stop a few times and scrape down the sides of the container in order to get a nice texture with zero lumps. Add in a generous pinch of salt, taste and adjust if needed.

Place a piece of plastic wrap on your working surface and transfer your cheese mixture there. Carefully roll this mixture to give it a wheel-like form, you should work quickly or with the help of a silicone spatula so the warmth of your hands doesn't make the coconut oil "sweat". Also, you can leave the mixture a few minutes in the fridge and give it the round form later.

Cover all the surface of your cheese with rosemary, cover with plastic wrap and let it harden in the refrigerator overnight.

Store this cheese refrigerated always, in an airtight container or covered.

Valentine's Day Vegan Chocolate Cheesecake

noreply@blogger.com (Gemma) — Thu, 10 Feb 2022 19:21:00 +0000

Wether you are taken or single, you should try this cake at home because it's absolutely delicious! All chocolate lovers will swoon over this rich, velvety cake...though it's your choice if you want to share it or not. ;-p

To me V-Day it's just an excuse to indulge on something sweet (and chocolatey, please!) and, of course, I love to share it with my loved ones. The more the merrier they say.

It's an easy recipe that just requires some patience until it sets completely in the fridge so I recommend to prepare it a day in advance. If you want to add the heart-shaped cookies I topped this cake with, simply follow the same instructions as in my cutout Halloween cookies (recipe here); use your favorite heart cookie cutters and add whatever fresh berries your heart desires. I think blueberries and chocolate always make a great combo, but raspberries or strawberries will work great too.

Hope you love this cake as much as I do and have a lovely Valentine's Day (even though it's on a monday this year, hehe).

¡Receta en español aquí!

Valentine's Day Vegan Chocolate Cheesecake

- For the base:

1 cup wheat flour.

1/3 cup vegan butter, melted.

3 tablespoons agave syrup.

1/4 teaspoon pure vanilla powder.

A pinch of salt.

- Filling:

3/4 cup dark chocolate chips (around 200 g).

1 greek-style coconut yogurt (a tub of 350 g).

1/4 cup coconut syup.

2 tablespoons coconut oil.

1/2 teaspoon pure vanilla powder.

A pinch of salt.

- Topping:

Heart-shaped cookies.

Puffed quinoa.

Blueberries.

Directions

Preheat oven to 180 ºC and lightly grease a round silicone mold (23 cm diameter) with vegan butter or coconut oil.

In a large mixing bowl and using a silicone spatula mix all the ingredients for the base, until a cohesive dough forms (it should have the same texture as a cookie dough).

Transfer the dough to the prepared pan and evenly press it down to create an even layer, going all the way up the sides of your mold. Prick the base with a fork to prevent from puffing up while it's baking.

Bake the base for 15 minutes or until light golden. Let it cool and set aside.

Before making the filling of the cake it's very important that the coconut yogurt you're using is at room temperature, otherwise the melted chocolate will curdle once you add it to the mixture.

Melt the chocolate in a double boiler and let it rest for a couple minutes.

Mix all the ingredients for the filling using a wire whisk, until a soft, glossy mixture forms. Make sure there are no lumps in the batter.

Pour the mixture into the mold, tap the cake pan on your working surface a few times to remove any air bubbles and carefully transfer to the fridge. Let the cake set (refrigerated) overnight.

The next day, carefully unmold and decorate with heart-shaped cookies, blueberries and puffed quinoa.

This cake will last for up to 5 days in the fridge.

Granola Chocolate Truffles

noreply@blogger.com (Gemma) — Fri, 17 Dec 2021 16:38:00 +0000

Time for a festive recipe with a healthy twist! We all know 'tis the season for all things chocolatey and indulgent and hey, I'm more than okay with that. I mean, with all that is going on in the whole world, we all need (and deserve) to have a good time, we don't need to count calories right now. ;-p

Buut, there are always healthier wholesome alternatives. Like these granola chocolate truffles that taste very similar to the famous Ferrero Rocher chocolates without all the refined sugars and nasty ingredients. They are very yummy, easy to make and will satisfy your sweet tooth especially those days when your brain and stomach are in full festive mood but you want to behave on weekdays.

This is a nice recipe to try with your kids, they will love these truffles too! I love to prepare them with my sister these festive days and enjoy with a hot cup of chai green tea, my latest obsession. It is also a cute idea for a homemade gift you can bring to a party with friends, or even surprise your colleagues and add a sweet note to a hard day's work.

Bonus point: they are vegan-friendly, dairy-free and gluten-free...everybody wins!

Tip: add some cinnamon and ginger to the dough if you want your truffles to have a more festive flavor! I kept them as "natural" as possible to really enjoy the hazelnut notes.

Receta en español elaborada para Ecocesta, aquí

Granola Chocolate Truffles

Ingredients

1 1/2 cups chocolate and coconut granola.

1/2 cup hazelnut butter.

2 tablespoons pure maple syrup (or agave syrup).

2 tablespoons coconut oil.

1/2 teaspoon pure vanilla powder.

- Coverture:

Dark chocolate (70 % cocoa), melted.

A small pinch of granola or coconut flakes, to decorate.

Directions

Transfer the granola to the bowl of your food processor and pulse until it is almost ground.

Add in the rest of ingredients (unsweetened hazelnut butter, maple syrup, coconut oil, and vanilla), process until a compact dough forms. To test the consistency, simply scoop out a small amount of dough and roll it with your hands to form a ball. If the ball doesn't crumble or breaks apart then the dough is ready!

Roll into balls using your hands until all the dough is used up and transfer to the fridge until they set and harden a bit.

Finally, dip each ball into the melted dark chocolate and carefully transfer all the truffles to a wire rack to drip off the excess chocolate. Decorate the tops with granola and/or coconut flakes.

Store them in the refrigerator but let them thaw at room temperature before serving.

Enjoy!

Peanut Butter and Cacao Smoothie

noreply@blogger.com (Gemma) — Thu, 04 Nov 2021 16:40:00 +0000

After all the indulgence from last week (oops, it was a sugar-loaded Halloween this year!) it's time to share something really healthy yet still delicious. This peanut butter and cacao smoothie is by far my favorite beverage when I need something to lift my mood, make me feel energized and full. You know, those late afternoon sugar cravings, or when your stomach is growling cause you've had a very busy day and skipped a meal. Delicious smoothie to the rescue!

If you want to achieve a creamier texture I highly recommend to use frozen banana, it'll make the smoothie extra rich and also refreshing. I know the temperatures are dropping for all of us who are in the northern hemisphere, and maybe you prefer a cup of hot chocolate, but believe me when I say there's no better way to wake you up (or recharge your batteries after a workout session) than having a cold smoothie. Of course, feel free to use room-temperature bananas; it'll be equally delicious! ;-)

Receta en español aquí

Peanut Butter and Cacao Smoothie

(1 serving)

Ingredients

1 cup unsweetened oat milk.

1 tablespoon raw cacao powder.

1 frozen banana.

1 tablespoon peanut butter.

1 teaspoon lucuma powder, optional.

*Notes:

- Feel free to use your favorite dairy-free milk: almond milk, rice milk, etc. But always choose the unsweetened variety for a healthier smoothie; if the bananas are ripe enough you won't need to add any sweetener.

- Don't forget to chop the banana into coins before freezing.

- Instead of lucuma powder you can add a scoop of vegan vanilla protein powder, but most probably you'll have to increase the amount of milk.

Directions

Place all ingredients inside the jar of a blender and pulse until soft and creamy. If you have a high-speed blender the smoothie will be ready in a few seconds, but make sure there are no lumps of frozen banana to get a super creamy smoothie.

Serve cold and enjoy!

Halloween Pumpkin Cupcakes

noreply@blogger.com (Gemma) — Fri, 29 Oct 2021 15:13:00 +0000

Here's the other Halloween recipe I've made this year! Honestly, I'm so busy I thought I couldn't publish any new content this month but...there's no rest for the wicked! Evil and wicked cause I’m in full Halloweenie mood! ;-)

These vegan pumpkin cupcakes are way more indulgent than the cookie recipe I shared this week, but they are terribly delicious and, to make you feel less guilty and not fall into the temptation of eating a few cup pies in one sitting, you can share them with friends. I promise you, they’ll be gone in the blink of an eye so…‘be quick or be dead’!

I topped these cupcakes with a classic cream cheeze frosting but I’m pretty sure they pair really well with a dark chocolate ganache or aquafaba buttercream.

Let me wish you one more time a very scary and fun Halloween and a great long weekend!

Receta en español en la web de El Granero Integral

Halloween Pumpkin Cupcakes with Cream Cheese Frosting (vegan)

(yield: 10-12 cupcakes approx.)

Ingredients

- For the cupcakes:

1/2 cup spelt flour.

1/4 cup chickpea flour.

3/4 teaspoon baking soda.

1/4 teaspoon baking powder.

1/4 teaspoon salt.

1/4 teaspoon cinnamon.

1/4 teaspoon ginger.

1/2 cup unrefined cane sugar.

1/3 cup mild-tasting extra virgin olive oil.

1/3 cup unsweetened coconut yogurt.

1 cup shredded pumpkin.

1/3 cup chopped pecan nuts.

- For the frosting:

1 cup vegan cream cheese.

1 cup organic powdered sugar.

*Notes: as always, all the ingredients I use for my recipes are organic, so everything's unrefined, unbleached and as natural as possible. Of course, this is a cupcake recipe so (even though the ingredients are "healthier") don't expect them to be low-fat or sugar-free. ;-)

Directions

I recommend to let the shredded pumpkin drain very well before doing anything else. We don't want excess liquid in our cupcakes!

Preheat oven to 180 ºC and line a cupcake pan with paper liners.

In a large mixing bowl sift and mix flours, baking soda, baking powder, salt, and spices. Mix well using a wire whisk and set aside.

In a separate bowl vigorously whisk the sugar, olive oil and coconut yogurt, until it is very well combined.

Pour this wet mixture into the dry ingredients and mix until a soft, lump-free batter forms.

Finally, stir the shredded pumpkin into the mixture and fold in pecan nuts using a silicone spatula.

Fill cupcake liners around 2/3 full and bake for 25 minutes, or until the center of the cupcakes are cooked.

Let them cool for 5 minutes in the pan, on a wire rack. After that, remove cupcakes from the pan and let them cool completely before decorating.

- For the cream cheeze frosting:

Simply combine vegan cream cheese and powdered sugar in the bowl of your stand mixer, increasing the speed gradually, and beat until well combined and fluffy.

Store the frosting in the fridge so it sets a little bit before piping.

To frost the cupcakes I recommend using an open-star piping tip, like the Wilton 1M tip. Once they are all frosted, transfer them to the refrigerator until ready to serve.

Halloween Cookies (gluten-free and vegan)

noreply@blogger.com (Gemma) — Wed, 27 Oct 2021 16:29:00 +0000

It's my favorite time of the year again! Halloween is all about having fun, baking and indulging without all the stress and consumerism (well, not THAT much) of Christmas.

This year I bring you an easy and delicious recipe, free from gluten and vegan-friendly. If you feel creative and inspired feel free to decorate these cookies with Halloween sprinkles, or even make your own icing. I prefer though to use melted dark chocolate because it's a healthier alternative...but I'm sure kids will love adding some spooky candy eyeballs. ;-)

Hope you all have a great All Hallow's Eve, have fun, eat some candy, brew some magic potion and cast a spell!

Receta en español en la web de El Granero Integral

Halloween Cookies (GF and V)

Ingredients

1 3/4 cups almond flour.

1/4 cup chickpea flour.

1/3 cup agave syrup.

1/4 cup melted coconut oil.

A pinch of salt.

1/2 teaspoon ground cinnamon.

1/2 teaspoon ground ginger.

A small pinch of nutmeg.

Melted dark chocolate, to decorate.

Directions

In a large mixing bowl mix with a hand whisk all the dry ingredients: almond flour, chickpea flour, salt and spices. Pour in the melted coconut oil and agave syrup, mix with a silicone spatula until a cohesive dough forms.

Roll the dough into a ball, place a sheet of parchment paper on your working surface and transfer the dough on top of that paper; make sure the paper is cut to the same size of your baking sheet to easily transfer the un-baked cookies. Press down the dough to form a disc and, using a rolling pin, roll it out until it's around 0.5 cm thick. If the dough sticks a little bit to your rolling pin simply place another sheet of parchment paper on top of the dough or lightly grease the rolling pin with coconut oil.

Transfer the rolled dough to the baking sheet and let it set in the freezer for 30 minutes. It is very important that the dough is really cold and firm to easily cut out the dough and transfer the cookies without them deforming or breaking out.

Preheat oven to 170 ºC and cut out the cookies using your favorite Halloween cookie cutters like bats, pumpkins, ghosts, cats, etc. Don't forget to form another ball with the leftover dough, roll it out and cut more cookies until all the dough is used up.

I recommend to keep the cookies in the freezer while you are cutting out the rest.

Bake for 10 minutes, until golden brown and always keeping an eye so they don't brown too quickly.

Transfer cookies carefully (using a thin spatula) to a cooling rack. They will harden as they cool.

Decorate with melted dark chocolate using a very small piping tip or some kind of pastry decoration tools (e.g: chocolate pens, deco pens, etc).

Keto Granola

noreply@blogger.com (Gemma) — Mon, 20 Sep 2021 16:12:00 +0000

Hey, it's me again! Have you missed me?...okay, okay, no need to answer that! ;-)

Summer is coming to an end, I'm celebrating my birthday tomorrow but I haven't planned anything; this year is being so weird and so busy for me, I didn't have time to think about baking my own cake (as I usually do) so there will be some chocolate treats from my favorite vegan bakery and celebrate a low-key birthday at home.

It's still very hot in Barcelona but at least the afternoons are a bit more bearable, time for myself to turn on the oven (I barely baked anything this summer), and prepare this delicious keto granola.

I love to serve this granola with my favorite coconut yogurt, it has a thick greek-like texture, and pairs perfectly with the toasty aroma of this granola. It's packed with protein, good fats and fiber; as always it's a vegan-friendly recipe and also keto-friendly!

Receta en español en el perfil de Instagram de mis amigos de Ecocesta

Keto Granola

Ingredients

1/2 cup almonds.

1/2 cup walnuts.

1/2 cup macadamia nuts.

1/2 cup sunflower seeds.

1/3 cup pumpkin seeds.

1/3 cup coconut flakes.

1/3 cup flaxmeal mix (milled flax seeds, almond flour and coconut).

3 tablespoons coconut oil (melted).

A pinch of pink Himalayan salt.

A small pinch of pure vanilla powder.

Directions

Preheat oven to 150 ºC (302 ºF) and line a baking sheet with parchment paper.

Chop macadamia nuts in halves and chop walnuts.

In a large mixing bowl combine all nuts, seeds, coconut flakes, salt and vanilla.

Pour in the melted coconut oil and mix with a silicone spatula until all ingredients are well coated.

Spread the granola mixture in a single layer all over the prepared baking sheet. Bake for 10 to 15 minutes, rotating the pan halfway through the baking time to make sure the granola browns evenly.

Remove from oven and once the granola is cold store it in a sealed jar at room temperature.

Serve your keto granola with coconut yogurt and fresh fruit for a delicious, complete breakfast!

Also you can use it as a topping for your brekkie toast, I highly recommend you to try this combo. ;-)

Dark Chocolate Peanut Butter Cups

noreply@blogger.com (Gemma) — Fri, 09 Jul 2021 18:53:00 +0000

These delicious peanut butter cups are the perfect mid-afternoon treat! I love to break one and add it to my bowl of porridge, but now that summer's in full swing I highly recommend you to chop them and mix in your homemade ice creams. So freakin' yummy!

Also, they are protein-packed thanks to peanut butter and vegan vanilla protein powder. If you can't find this type of protein powder you can use peanut flour or oat flour, but the vanilla protein powder adds a nice sweet flavor.

We can all agree that this is a pretty damn healthy dessert/sweet snack, only five good-for-you ingredients; but to make it healthier don't forget to always use dark chocolate, the higher the percentage of cacao the better.

Hope you're all having a great summer! Don't stay in the sun too long, enjoy your dinners al fresco and drink lots of watermelon gazpacho! ;-)

¡Receta en español en el perfil de Instagram de Whole Earth!

Dark Chocolate Peanut Butter Cups

(yield: 12 cups approx.)

Ingredients

120g dark chocolate , 70-80 % cacao.

1/3 cup unsweetened peanut butter.

1/4 cup vegan vanilla protein powder.

1 tablespoon coconut oil.

A small pinch of pink Himalayan salt.

Directions

Melt the chocolate in a double boiler and add in the coconut oil, stir slowly until it is incorporated.

Pour a small amount of melted chocolate in the moulds and make sure both base and sides are covered with a fine layer. Let it harden in the freezer.

In a small bowl mix the peanut butter with the protein powder and a small pinch of salt. Fill the cavities of the mold with this mixture and slightly press it down to create an even layer.

Finally cover with the rest of the chocolate and let the cups set in the freezer, this way it'll be a lot easier to unmold.

Store these peanut butter cups in an airtight container, preferably in the refrigerator (specially during summer).

Vanilla Baked Cheesecake

noreply@blogger.com (Gemma) — Fri, 11 Jun 2021 15:47:00 +0000

After too many crazy busy months looks like it's time to give you some fresh new content, don't you think? I baked this cheezecake back in April and now I think that maybe it should've been more appropriate to publish a no-bake or raw recipe since it's getting really hot and summer it's just around the corner...but this recipe it's worth turning on the oven no matter how hot outside it is ;-p

I still have quite a lot of recipes to share here on the blog and a couple "quick & easy" ones on my Instagram page...so I hope there are still a few of you following my blog posts. The 'gram is awesome but, call me old-fashioned, can't beat a nice blog post with bigger pictures that make you drool...and you can also save to your Pinterest boards.

This vegan cheesecake was a success at home, it has a lovely vanilla flavor with a velvety and smooth rich texture; tastes delicious on its own but of course you can spread a fine layer of raspberry jam (or any wild berry jam) on top, and you'll take this dessert to the next level!

I'm gonna keep it short and sweet cause lately I don't feel like there's nothing interesting to talk about myself, well...after all with this whole pandemic situation I've been a homebody more than ever! Basically I've been cooking and shooting new recipes, taking care of my foster kittens and their mama (they were all adopted, yay!) and redecorating my tiny home office.

Hope everyone is doing good! xo

¡Receta en español en la web de El Granero Integral!

Vanilla Baked Cheesecake

(yield: 6 to 8 servings approximately)

Ingredients

- Crust:

250 g vegan digestive biscuits.

2 tablespoons unrefined (golden light) brown cane sugar.

5 tablespoons extra virgin coconut oil, melted.

1 tablespoon almond milk.

- Cheesecake:

350 g silken tofu.

1/2 cup raw cashews.

2/3 cup unrefined (golden light) brown cane sugar.

1/2 cup unsweetened coconut yogurt.

2 tablespoons extra virgin coconut oil, semi-solid.

2 tablespoons lemon juice.

1 tablespoon cornstarch.*

1/2 teaspoon pure vanilla bean powder.

1/4 teaspoon pink Himalayan salt.

- Toppings:

Fresh red berries such as strawberries, raspberries and red currants.

* Notes:

I always recommend using organic cornstarch since corn is one of the most common GMO foods. You can sub cornstarch for arrowroot powder or tapioca starch.

Directions

- For the crust:

Preheat oven to 180 ºC and lightly grease the base of a 23-cm springform pan, line the base with parchment paper.

To make the biscuit crumbs simply ground them using a food processor and transfer to a mixing bowl. Mix in with the sugar, coconut oil and one tablespoon of almond milk, until it resembles wet sand. Press down the crumb mixture as firmly as you can on the base of the prepared pan to create a compact even layer.

Bake for 8 to 10 minutes, until firm and lightly brown. Let the crust cool on a wire rack while we prepare the filling.

- For the cheesecake:

Soak the cashews overnight with a pinch of salt, and drain well before using. Place them inside the bowl of your food processor (or a high-speed blender), add in the silken tofu (drained and cut into pieces), and the coconut yogurt. Pulse a few times until the tofu looks crumbled. Add in the rest of the ingredients: sugar, coconut oil, lemon juice, cornstarch, vanilla and salt. Process until a soft creamy mixture forms and make sure no lumps are visible, it must have a velvety soft texture.

Pour the mixture into the prepared crust and smooth the top with a spatula.

Bake for 50 minutes, until the top of the cheesecake looks set and not runny and borders are done/golden brown.

Let the cake cool completely on a wire rack before unmolding.

Decorate with a mix of red berries and let it set in the fridge before slicing and serving.

Keto Bread

noreply@blogger.com (Gemma) — Fri, 19 Feb 2021 17:14:00 +0000

I still have a few unpublished recipes in my "pending" folder and couldn't decide which sweet recipe should I publish, so instead of opting for dessert here's a savory one! ;-p

Actually this keto bread is a great option to kick off the weekend cause you can slice it and prepare some delicious brekkie toasts, or a make a fully loaded veggie sandwich for brunch (hummus, smoky tempeh, lettuce, tomato...you name it!).

This is a grain-free recipe, easy to make and doesn't require many ingredients. Perfect for those who suffer from gluten intolerance. I'm working on a vegan version of this keto bread, but still haven't found the perfect combination of gluten-free flours and a good binding agent. Any suggestions?

Receta en español en la web de Ecocesta

Keto Bread

Ingredients

1 1/2 cups almond flour.

1/2 cup ground flax seeds.

2 teaspoons baking powder.

1 teaspoon pink Himalayan salt.

4 free-range eggs.

1/4 cup ghee, melted.

1/2 cup warm water (not boiling).

- To decorate:

Black sesame seeds.

Sunflower seeds.

Directions

Preheat oven to 180 ºC and line a loaf pan with parchment paper.

In a large mixing bowl stir together, using a hand whisk, the almond flour, flax meal, baking powder, and salt. Beat in the eggs, melted ghee and finally the warm water.

Transfer the mixture to the prepared pan and sprinkle the top with a generous amount of black sesame seeds and sunflower seeds; lightly press them down so they stick to the surface.

Bake for 45 minutes, until top is done and sounds hollow when tapped. Let the bread cool in the pan, on a wire rack, before removing from the pan.

This is optional but you can add around 1/4 cup of sunflower or pumpkin seeds to the batter, it will add a nice crunchy texture!

Gluten-Free & Vegan Crepes

noreply@blogger.com (Gemma) — Fri, 12 Feb 2021 16:01:00 +0000

No matter how you'll celebrate Valentine's Day this weekend (or if you don't celebrate it at all), these crepes are so delicious they are worth sharing with your loved ones! It's always a good time to cook a special breakfast or brunch for yourself, to enjoy a slow sunday at home and relax.

This recipe is vegan (as usual) and free from gluten; it wasn't easy to get the right classic crepe texture using gluten-free flours but after a few attempts I finally got it! Choose your favorite filling: melted chocolate, coconut whipped cream, yogurt...and use as many toppings as your heart (and stomach) desires! ;-)

Happy weekend everybody!

Classic vanilla crepes (GF, V)

Ingredients

1/2 cup rice flour.

1/2 cup oat flour.

1 tablespoon potato starch.

1 1/2 cups unsweetened almond milk.

1/2 cup unsweetened soy yogurt.

1 tablespoon coconut sugar.

1/2 teaspoon pure vanilla bean powder.

Coconut oil, for greasing the pan.

- To serve:

Creamy coconut yogurt.

Strawberries.

Blueberries.

Pure maple syrup.

Directions

In a large mixing bowl sift in the rice flour, oat flour, potato starch, coconut sugar and vanilla. Mix well using a wire whisk and set aside.

In a medium bowl vigorously whisk together the soy yogurt and almond milk until frothy. Pour into the dry mixture and mix until a soft batter forms; it should be quite liquid and lump-free.

Preheat a crepe pan (or a large frying pan) and lightly grease with coconut oil (I recommend deodorized organic coconut oil). Cook crepes on medium heat until they look light golden, be careful not to overcook them or they'll turn out crispy; remember we want soft, pliable crepes.

Depending on the size of your crepe pan you'll need more or less batter per crepe, it is very important that the batter covers the whole surface of the pan. You'll get approximately four crepes.

Serve warm, accompanied with creamy greek-style coconut yogurt, fresh berries and other toppings such as pure maple syrup and/or organic confectioner's sugar.

Vegan vanilla cupcakes with dark chocolate buttercream frosting

noreply@blogger.com (Gemma) — Thu, 04 Feb 2021 17:40:00 +0000

I'm not a big fan of Valentine's Day but it's a great excuse to indulge your sweet tooth and cook something nice and delicious for someone you love. No matter if you're single or taken, to me cooking is an act of love, and you can surprise your mom, sister or best friend with these vegan cupcakes and bring a smile to their faces.

Even though we are having cloudy days in Barcelona I was lucky enough to find a moment when the sun came back and took these pictures. I'm pretty happy with the result, looks like it was a bright spring day but truth is I was wearing a big hoodie and my feet were freezing (as they are right now).

These vanilla cupcakes are absolutely delicious, a super tender and moist crumb topped with my favorite dairy-free dark chocolate buttercream frosting (silken tofu is the key ingredient!). I love to use this frosting for my cakes, cupcakes and also to serve as a chocolate mousse making a few variations; like adding a couple drops of orange essential oil and candied orange peel to decorate.

Happy Valentine's Day...however you celebrate it! ;-)

Receta en español en la web de Ecocesta

Vegan Vanilla Cupcakes with Dark Chocolate Buttercream Frosting

(12 cupcakes)

Ingredients

- For the cakes:

1 cup spelt flour.

1/4 cup ground flax seeds.

3/4 teaspoon baking powder.

1/2 teaspoon baking soda.

1/4 teaspoon pink Himalayan salt.

1/4 teaspoon pure vanilla bean powder.

2/3 cup unsweetened almond milk.

1/2 teaspoon apple cider vinegar.

1/2 cup pure maple syrup.

1/3 cup extra virgin olive oil (mild taste).

- For the dark chocolate buttercream frosting:

350 g silken tofu.

1/4 cup unsweetened almond milk.

300 g dark chocolate, 70% cacao.

1 tablespoon coconut syrup.

- To decorate:

Puffed quinoa.

Directions

In a medium bowl beat the almond milk with apple cider vinegar until foamy, let it rest so a "buttermilk" forms.

Preheat oven to 170 ºC and line a cupcake baking pan with 12 paper cups.

Place flour, ground flax seeds, baking power, baking soda, salt and vanilla in a large mixing bowl, and mix with a hand whisk to aerate the mixture and until all ingredients are combined.

Pour in the maple syrup and olive oil over the milk-vinegar mixture and whisk until completely combined. Add this wet mixture to the dry ingredients, mix until a soft batter forms and there are no lumps. Fill cupcake liners 2/3 full and bake for 20 minutes (or until a small toothpick inserted into the center of one of the cupcakes comes out clean).

Let them cool in the pan, on a cooling rack, for 5 minutes and then umold and let cool completely.

- To make the chocolate buttercream frosting:

Drain the tofu very well and set aside. Melt the chocolate using a double boiler or bain marie and let it cool a little bit.

Place tofu (cut into chunks) in the bowl of your food processor and almond milk, pulse until a soft mixture forms. Pour in melted chocolate and coconut syrup, keep processing until a soft, mousse-like mixture forms. Transfer to an airtight container and let the frosting rest in the fridge up to 2 hours so it becomes more pipeable.

- To decorate:

Simply using a pastry fitted with your favorite decorating tip (I recommend to use a big one) decorate each cupcake with your chocolate frosting, creating the form you desire. Finally top with some puffed quinoa as a healthier alternative to sprinkles.

I recommend storing cupcakes in an airtight container, refrigerated. Let them thaw at room temperature 5-10 minutes before serving.

Festive Brownies

noreply@blogger.com (Gemma) — Thu, 24 Dec 2020 18:48:00 +0000

It's Christmas Eve! And even though I should be preparing dinner right now because we celebrate it here in Spain I so wanted to share these vegan festive brownies with ya'll! :-)

This is a super easy Christmas recipe that will please everyone (even non-vegans), they are so rich, so fudgy and so indulgent! There's no Christmas without a good overdose of chocolate, amiright?!

It's going to be short and sweet today because I must hurry up, before dinner I gotta go feed my stray cats some special festive dinner. My Christmas wish is that next year more kitties find their forever home and my message to those who buy or adopt baby pets these holidays: they are not toys nor gifts! Think twice before getting a pup or a kitty!

¡Receta en español en la web de Ecocesta!

Festive Brownies

(yield: 15 brownie trees approx)

Ingredients

1 tablespoon ground flax seeds.

2 1/2 tablespoons warm water.

1 1/2 cups spelt flour.

1/3 cup almond flour.

1 cup pure cocoa powder.

1 1/2 cups coconut sugar.

1 teaspoon baking soda.

A pinch of pink Himalayan salt.

1/2 cup unsweetened almond milk.

3/4 cup extra virgin olive oil (mild taste).

- Toppings:

Vegan white chocolate, melted.

Chocolate pearls/sprinkles.

Directions

First we prepare the flax "egg" by mixing the ground flax seeds with the warm water in a small bowl. Set aside.

Preheat oven to 180 ºC (356 ºF), lightly grease a square brownie pan with coconut oil or vegan margarine and line with parchment paper.

In a large bowl mix with a hand whisk the spelt flour, almond flour, cocoa powder, coconut sugar, baking soda and salt. In a separate bowl whisk the almond milk with the oil and mix in the flax egg.

Pour the wet mixture into the dry ingredients and stir with a silicone spatula until combined, the batter should look glossy and thick. Spoon the batter into the prepared pan and spread into an even layer.

Bake for 35 minutes or until the centre of the brownie looks set but still a bit soft to the touch. Remove from the oven and let cool in the pan on a wire rack before unmolding. Store in the fridge before cutting into pieces.

Cut the brownies into triangles and decorate with melted vegan white chocolate using a pastry bag and a decorative tip, and finally top with chocolate pearls and/or sprinkles.

Store brownies in an airtight container at room temperature.

Spiced Christmas Loaf Cake

noreply@blogger.com (Gemma) — Fri, 18 Dec 2020 19:47:00 +0000

It's been a while since my last blog post! But I couldn't let this weird and awful year pass without some christmassy stuff. ;-)

'Tis is the season for all spiced, delicious and comforting things, we need more than ever to end the year on a sweet note! I'm so behind on all the gift wrapping and menu planning...thank goodness for on-line shopping and express delivery lol.

As everyone should do this year my Christmas will be very low-key, actually it won't be much different from previous years and I'm ok with it. I'm going to celebrate it with my dearest ones as usual since I don't have a very close relationship with the rest of the family. Plus my family is too big!

Anyway, let's focus on this delicious and spiced loaf cake, the one that will get you in the holiday spirit as soon as your home is filled with the scent of cinnamon, nutmeg, ginger and clove. It's loaded with blueberries, cranberries, dates and walnuts; the perfect sweet bread for a special xmas brekkie or a cozy afternoon tea break.

Hope you all have a very merry Christmas! Stay safe, healthy and keep baking! <3

Receta en español en la web de Ecocesta

Spiced Christmas Loaf Cake

(makes 1 loaf)

Ingredients

1 1/2 cups spelt flour.

2/3 cups unsweetened oat milk.

1/3 cup extra virgin olive oil (mild taste).

5 tablespoons pure maple syrup.

3 teaspoons baking powder.

A pinch of pink Himalayan salt.

1/2 cup chopped walnuts.

1/4 cup dried cherries.

1/4 cup dried cranberries.

3 Medjool dates, chopped.

1 teaspoon cinnamon.

1 teaspoon ginger.

1/4 teaspoon nutmeg.

1/4 teaspoon cloves.

- To decorate:

Vegan white chocolate, melted.

Directions

Preheat oven to 170 ºC and line a 20x10 cm loaf tin with parchment paper leaving enough paper at each side so you can easily lift out the cake.

In a large mixing bowl stir together the flour, baking powder, salt and spices.

In a medium bowl vigorously whisk the oat milk with the maple syrup and oil, until completely combined. Pour into the dry ingredients and mix with a silicone spatula until a soft batter forms. Make sure no lumps remain in the batter.

Finally fold in the chopped walnuts and dried fruit.

Fill in the loaf tin with the batter and bake for 45 minutes or until a fine wooden stick inserted into the center of the cake comes out clean.

Let the cake in the pan on a wire rack at least for 15 minutes before unmolding. Drizzle a generous amount of melted vegan white chocolate (or your favorite type of chocolate) and let it set.

Store this loaf cake at room temperature in an airtight container.

Chocolate Chia Pudding Parfait

noreply@blogger.com (Gemma) — Mon, 07 Sep 2020 18:01:00 +0000

Chia pudding is truly a lifesaver whenever you are craving for something sweet yet healthy, it's also my perfect afternoon snack or quick breakfast (if I prepare it the night before) with lots of fresh berries, a dollop of creamy coconut yogurt and nut butter.

If you want your chia pudding to look extra fancy simply serve it in a glass alternating different layers of pudding, granola, yogurt and homemade berry coulis or chia jam. To top it all off add your favorite seasonal fruit and enjoy your nourishing and yummy chia parfait! We don't always have the time to serve food in a beautiful way; let's be honest, on weekdays we simply throw everything together in a bowl or plate and eat in less than 30 minutes. But you can prepare your chia pudding overnight and creating the layers the day after will take you less than five minutes. I don't know about you, but when I'm having a bad day the pleasure of enjoying something beautifully served makes me feel better. :-)

I hope all of you had a wonderful summer! See you soon, with maybe a more autumn-ish recipe!

Chocolate Chia Pudding Parfait

(1 serving)

Ingredients

1/2 cup unsweetened almond milk.

2 tablespoons chia seeds.

3 teaspoons raw cacao powder.

1 tablespoon pure maple syrup.

1 teaspoon lucuma powder (optional).

- To serve:

Granola.

Creamy coconut yogurt.

Blueberries.

Directions

In a small mixing bowl stir together almond milk, chia seeds, cacao powder, maple syrup and lucuma powder. Mix well with a fork and make sure there are no lumps of chia seeds.

Transfer the mixture to an airtight container and let it set in the fridge for at least 30 minutes, or overnight.

Serve in a glass and alternate different layers of chia pudding, coconut yogurt and granola. Top with fresh blueberries or your favorite wild berries. I don't recommend to store the parfait once it's assembled because the granola will become soggy.

This recipe makes one serving but you can easily make a double or triple batch.

Vanilla Chocolate Chunk Cookies with Salted Caramel Popcorn

noreply@blogger.com (Gemma) — Thu, 06 Aug 2020 17:38:00 +0000

Even though it's insanely hot and humid in Barcelona these days, I'm always ready to try a new cookie recipe. I developed this one for my friends at Popcorn Shed (you can see the recipe on their website too) and the cookies came out so good I knew I had to share them on the blog too!

Crispy edges, soft centers, big chunks of dark chocolate and salted caramel popcorn...I mean, no one can resist to take a bite! Btw, they are free from gluten, and if you use vegan-friendly popcorn and non-dairy butter (or coconut oil) they'll also be 100 % vegan. Don't want to use popcorn? No problem! Try adding chopped walnuts, hazelnuts or almonds. ;-)

We all need to find the sweetness in life even when times are tough and uncertain. I'm focusing on those small daily pleasures like enjoying freshly baked cookies with a cup of latte, watching my favorite tv shows with my sister and cuddle with my cat...even though she's not the typical lap cat and hates summer. lol

Vanilla Chocolate Chunk Cookies with Salted Caramel Popcorn

(yield: 15-16 cookies approx.)

Ingredients

1/2 cup almond flour.

1/2 cup oat flour.

1/4 cup potato starch.

2 tablespoons ground flax seeds.

1 teaspoon baking soda.

1/4 teaspoon vanilla bean powder.

A pinch of salt.

1/3 cup cashew butter.

1/3 cup organic granulated sugar.

1/4 cup organic ghee, melted.

2 tablespoons almond milk.

2 tablespoons pure maple syrup.

1/2 cup dark chocolate chunks.

1 cup Popcorn Shed's Salted Caramel gourmet popcorn, optional.

Directions

Preheat oven to 170 ºC and line two baking sheets with parchment paper.

In a large mixing bowl and using a hand whisk, stir together the almond flour, oat flour, potato starch, ground flax seeds, baking soda, vanilla, and salt. Set aside.

In a medium mixing bowl whisk the cashew butter, sugar, melted ghee, milk, and maple syrup, until fully combined. Stir the wet mixture into the dry ingredients and mix with a silicone spatula until a cohesive dough forms.

Finally stir in the dark chocolate chunks and salted caramel popcon (you can roughly chop the popcorn to make sure they are well mixed into the batter).

Scoop around 1 tablespoon of dough per cookie and leave enough space between them just in case they spread a little bit.

Bake for 15-20 minutes or until edges are golden brown.

Let the cookies cool in the baking sheet for 5 to 8 minutes and transfer to a cooling rack until completely cooled.

Store cookies in an airtight container at room temperature.

Hazelnut Cacao Ice Cream (v, g-f)

noreply@blogger.com (Gemma) — Fri, 17 Jul 2020 17:46:00 +0000

I'm back with the most summery and delicious recipe I've made these past weeks. Needless to say my blog has been neglected because I've been beyond busy, tired and stressed...nothing a couple (or three) of ice cream scoops can't fix!

Ice cream, oh how I love you! Wether it's winter or summer I'm always ready for some frozen delight. :-p

Since I'm on a hazelnut butter kick I thought it'd be a good idea to create a delicious combination of cacao and hazelnut in ice cream form. As usual it's a vegan recipe, free of gluten and refined sugars. Much more healthy than any store-bought ice cream, it's unbelievably creamy and kinda addictive, but you can eat as much as you want because it's made only with good-for-you ingredients!

The ripper the bananas, the sweeter the ice cream; zero added sweetener...plus you won't need an ice cream maker for this one, how awesome is that?!

Go treat yourself to some yummy ice cream, add lotsa toppings and enjoy!

Receta en español en la web de Ecocesta

Hazelnut Cacao Ice Cream (vegan, gluten-free)

Ingredients

- For the ice cream:

5 ripe bananas, frozen.

1 cup full-fat coconut milk.*

6 tablespoons raw cacao powder.

6 tablespoons unsweetened hazelnut butter.

1/2 teaspoon pure vanilla bean powder.

2 Medjool dates, date paste or date sugar, to taste (optional).

- Toppings:

Cacao nibs.

A drizzle of hazelnut butter.

Hazelnuts.

A small piece of chocolate.

* Notes:

If you want to make a low-fat version use 1 cup of unsweetened almond milk.

Directions

Make sure your bananas are quite ripe so you won't need to use any sweetener. Peel, chop and freeze bananas.

Place frozen banana coins in the bowl of your food processor and add in coconut milk, pulse until almost all pieces of banana are broken. Add in the rest of the ingredients: raw cacao, hazelnut butter, and vanilla powder (you can use 1 or 2 teaspoons of vanilla extract instead); process until a creamy mixture forms, it should look like soft serve.

Taste and adjust sweetness if you have a really big sweet tooth, but if bananas are very ripe you won't need to add anything else. I recommend using a couple Medjool dates, date paste or date sugar, to taste.

Transfer the mixture to an airtight container, cover the surface with plastic wrap and put the lid on.

Let the ice cream set in the freezer until it has a scoopable consistency, preferably overnight.

Keep in mind that all homemade ice creams are rock solid straight out of the freezer, but worry not! Simply let it thaw at room temperature until its' creamy again and ready to serve.

Sesame roasted carrots

noreply@blogger.com (Gemma) — Tue, 09 Jun 2020 15:58:00 +0000

It's been a while my friends! Life has been pretty chaotic and busy the past few months...trying to find balance between work, personal life, volunteering for a cat rescue nonprofit organization and being the best cat mom ain't easy. :-p

But hey, I'm always back and that's what really matters.

Today's recipe is all about simplicity, going back to basic recipes to free your mind from that self-imposed stress because when you work as a food blogger and content creator for brands it's hard to always be creative and inspired. Coming up with great new ideas every single day is simply not possible, we need to stop from time to time and focus on other things. Creativity comes back when you less expect it!

So I made this recipe for a spanish food brand called Ecocesta (which I've been collaborating with since 2015) to celebrate the arrival of summer season, endless lunch at our rooftop terrace, garden, backyard, patio or even at a tiny balcony. Let's enjoy yummy roasted veggies and feel the summer breeze on your face.

You can use all the summer vegetables you want, I went for simply carrots cause we have quite a lot from my dad's harvest. They are sweet and spiced, bursting with flavor and a nutty crunchy touch thanks to sesame seeds. I highly recommend to serve them with my tahini dressing, it'll take any roasted veggie recipe to the next level!

Receta en español en la web de Ecocesta.

Sesame roasted carrots

Ingredients

12 medium organic carrots.

A drizzle of extra virgin olive oil.

1/2 teaspoon ground cumin.

1/2 teaspoon paprika.

1/2 teaspoon cinnamon.

Salt, to taste.

A small bunch of sesame seeds.

- For the tahini dressing:

1/4 cup unsalted tahini.

1/4 cup water.

1 tablespoon apple cider vinegar.

2 teaspoons coco aminos.

1/2 teaspoon onion powder.

1/2 teaspoon paprika.

1/2 teaspoon ground cumin.

Salt and pepper, to taste.

Directions

Wash and rinse well carrots, use organic carrots if possible as we won't peel them.

Preheat oven to 210 ºC (410 ºF) and line a baking sheet with parchment paper.

Place clean carrots on the baking sheet, well distributed, and brush them with olive oil. Sprinkle spices on top and add salt (to taste) and a generous bunch of sesame seeds.

Bake for 30 minutes approximately or until carrots are tender when pricked with a fork. Adjust baking time depending on the size of your carrots.

Serve warm with the tahini dressing and enjoy!

- For the tahini dressing:

Simply mix all the ingredients in a small bowl until completely combined. Adjust thickness by adding more or less water. You can store leftover dressing in an airtight container in the fridge (don't forget to let it thaw at room temperature before serving).

Vegan vanilla cupcakes with blue cashew buttercream

noreply@blogger.com (Gemma) — Thu, 30 Apr 2020 17:24:00 +0000

It's been almost three weeks without publishing new content here on the blog, although I've tried to keep my IG profile active and shared an easy, yummy and so creamy cauliflower soup a couple days ago (if you're interested in comforting healthy food, you can find the recipe here). Before we dig into the recipe, let me send you some feel-good vibes! Hope everyone's safe...looks like we're starting to see the light at the end of the tunnel (*fingers crossed*).

These vegan vanilla cupcakes with naturally-colored cashew buttercream were originally made for my friends at Popcorn Shed to celebrate Mother's Day in the UK and funny enough it's not until today, three days prior to spanish mother's day, that I can finally share this recipe with lots of photos; the cupcakes came out so good, I dusted off my old piping skills and went a little bit crazy with the picture-taking part :-p; but when you are a photography freak (learning something new every day) and also a foodie you can't help but shoot like there's no tomorrow!

Also I need to make these cupcakes again to sweeten up my day...it's been some pretty intense, stressful and emotional weeks for me. Not only because the whole lockdown situation but because it's kitten season and as you already know I love animals more than anything else in this world and can't look away when there are so many stray cat moms in my area seeking for food and shelter. My local shelter sucks but I found another non-profit organization who helped me out and we rescued a mom with her five kittens, she got sick days later but finally everything's under control and the strong mama will be adopted with one of her kittens next month!

Okay so back to the recipe, the cashew buttercream is naturally colored with blue spirulina and promise you won't taste a thing, but feel free to skip this step cause they will look equally cute. I topped them with caramel popcorn and puffed quinoa but again, use whatever your heart desires, leave the buttercream au natural or go crazy, use all the toppings I suggest and drizzle some homemade caramel sauce for extra decadence!

Vegan vanilla cupcakes with blue buttercream frosting

(makes 12 cupcakes)

Ingredients

- For the cupcakes:

1 1/4 cups spelt flour, sifted.

2 tablespoons potato starch.

1 teaspoon psyllium husk powder.

1/2 teaspoon pure vanilla bean powder.

3/4 teaspoon baking powder.

1/2 teaspoon baking soda.

1/2 teaspoon pink Himalayan salt.

1 cup unsweetened almond milk.

1 teaspoon apple cider vinegar.

1/3 cup mild-tasting extra virgin olive oil.

1/2 cup raw cane sugar.

- For the cashew buttercream frosting:

1 1/3 cups raw cashews, soaked overnight.

1/2 cup unsweetened almond milk, at room temperature.*

1/4 cup agave syrup.

1/4 teaspoon pure vanilla powder.

1 tablespoon lemon juice.

A small pinch of salt.

3/4 cup coconut oil, melted.

3 tablespoons cacao butter, melted.

Blue spirulina powder (natural food coloring), optional.

- Toppings:

Popcorn Shed's Sea Salt mini popcorn.

Popcorn Shed's Pecan Pie gourmet popcorn.

Puffed quinoa.

*See 'Notes'.

Directions

- To make the vegan vanilla cupcakes:

Preheat oven to 180 ºC and line a 12-cavity cupcake pan with paper liners..

In a large mixing bowl sift together spelt flour, potato starch, psyllium husk powder, vanilla, baking powder, baking soda and a small pinch of salt. Mix with a wire whisk until combined and set aside.

In a separate bowl vigorously whisk the milk, apple cider vinegar, olive oil and cane sugar. Pour this wet mixture into the bowl with the dry ingredients and mix until no large lumps remain.

Fill cupcake liners 2/3 full (so they rise evenly) and bake for 20 to 22 minutes.

Carefully unmold and transfer to a cooling rack so they cool completely.

- To make the cashew buttercream:

Soak the cashews in 2 cups of water with a small pinch of salt overnight.

Rinse well and place the cashews into your high-speed blender or food processor with the almond milk. Blend really well until you get a smooth cream, you might need to stop and scrape the sides of the blender jug or bowl a few times. Add in agave syrup, vanilla powder, lemon juice and salt. Blend again until completely combined and gradually pour in the melted coconut oil and cacao butter. The buttercream should look smooth and creamy.

Finally add in a small amount of blue spirulina powder until you get a nice pastel blue tone. Transfer the cashew buttercream to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate until the cream sets and thickens. If it's too hard right before frosting the cupcakes let it thaw at room temperature until it has a pipeable consistency.

Frost your cupcakes with the blue buttercream frosting, top with caramel popcorn and puffed quinoa.

Store cupcakes in an airtight container in the refrigerator.

*Notes:

Coconut oil solidifies when it's cold and since it's melted in this recipe I won't recommend using cold milk because it will make the oil harden once both ingredients are blended together.