Food Design

Raspberry-Coconut Slices

December 7, 2015 By Lara 1 Comment

These clean Raspberry-Coconut slices with raspberry Chia jam are the perfect alliance of different flavors and consistencies. Everyone knows that raspberry and chocolate and coconut is the best pairing ever – except my mom…but she doesn’t count in this example. I made a lot of different raw cakes and combination of flavors but nothing beats this trio. This bites would rule the world in chocolate raspberry coconut harmony. They are pure perfection. The best food to ever have graced this earth and all other foods will bow down to their glory! HAHAHHA!!

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Vegan Blueberry Pancakes

August 30, 2015 By Lara 1 Comment

Vegan Blueberry Pancakes at its finest!
This might not be the fluffy light summer breakfast you might expect, but let me explain. I thought it would be a nice sunday with a slight autumn, cozy character. It was not. The weather in Switzerland plays kind of crazy. After a crazy hot midsummer we all thought that autumn is going to move in. Määä! WRONG! Summer came back this weekend. And not in subtle, light sea breeze way. No, it was more like a: IN YOUR FACE, HEATWAVE; FELT LIKE 1000 DEGREE WAVE!
But since I already had those pancakes in mind, nothing could stop me from making them. Since I wanted to try a banana free recipe for the first time.

Don’t get me wrong. I love bananas…BUT not so sure whether I love them in a pancakes dough. Anyway what I am trying to say is, that I tried a banana free pancake recipe. Although the consistency is less compact than the banana recipes I’ve tried, I really like the smooth texture and the Chia seeds are holding it together, so the dough doesn’t get to runny.
Many asked me how I actually pour the dough in the pan. I use an Icecream scoop, since (no idea why) it makes the pancakes perfectly round. Just the way I like them for making a proper picture.

Ingredients

1 cup almond flour
1/2 tsp backing powder
1 cup almond milk
a splash of sparkling water
1 tbsp Chia seeds
1 tbsp raw maple syrup
1 tsp vanilla extract
1 handful of blueberries

1/2 cup Coyo Coconut yogurt
1 tbsp Acai powder. (I prefer the Acai from Organicburst)

Method
Combine all the ingredients in a middle sized bowl and mix until the dough is smooth.
Then (crucial!) put the mix back in the fridge for 10 minutes.
After the 10 minutes have passed, heat up a little coconut oil in a pan on medium heat.
While the pan is heating up, gently stir in the berries in the dough.
Bake the pancakes from both sides for 2-3 minutes or until golden brown.

For the sauce mix the Coyo yogurt with the Acai.

Finally, top the pancakes with the superfood Acai-Sauce and decorate with some fresh Berries.

Vegan Oatmeal Chocolate Chip Bliss Balls

August 6, 2015 By Lara 2 Comments

Because of the fact that the heat wave continues, I try to avoid to turn on my oven but still have the desire to “bake” or at least “create” something in the kitchen.

So excited to try bliss balls! I’ve already tried them as a dessert but now figured out that I like them even more as a topping on my oats. Carbs on carbs or as I like to call it.

the Oatmeal inception

These may be the easiest bliss balls around…not to mention the healthiest!
But the fascinating thing about bliss balls is not only that they are ridiculously easy to make but more that you can change the whole flavor by adding new ingredients and combining new flavors.
You can decide on the dryness of the balls and accordingly add more or less “liquid” ingredients. Combining the Oat bliss balls with the fruits and topping of the actual oatmeal is like really Yummi! Oh..and another thing. If you are not feeling comfortable with having “that much oatmeal”, make yourself a thick smoothie (thick because otherwise the balls will go on a diving tour in your bowl) and top your smoothie with the oat bliss balls.

Have fun experimenting!

Ingredients:
1/2 cup oats
1/3 cup white almond butter
2 tbsp raw agave syrup
2 tbsp almond milk
(1 tbsp Lucuma powder) totally optional, feel free to add other superfoods you like
3 tbs dark chocolate chips

Mix everything together in a medium bowl and roll the balls. Makes around 5-8 balls depends on the size you want to have them.
You can keep the in the fridge for 2 days. but believe me they might be gone in one sitting!

Huge vegan skillet Chocolate Chip Cookie

August 2, 2015 By Lara 5 Comments

Scrolling through Instagram I recently discovered that there are just 3 pictures for the hashtag “veganskilletcookies”

Since I love cookies and I love chocolate and I love a lot of cookies I though why not making a skillet cookie!
There are many recipes that require eggs or normal milk, so I tried to use peanut butter as a substitute for the egg. Now if you don’t have peanut butter at home or you want to use another replacements, I got you covered!
I found a really helpful table on Fablunch’s Instagram page.
I always experiment with this substitutes and it is amazing how they work out and in every case taste better than the original recipe! (Also approved by Non-Vegans!)

So here is the recipe.

Ingredients
1 1/4 cup almond flour (or any other flour works as well)
1/2 cup fine oats
1/4 tsp baking soda
1/2 cup coconut oil
½ cup coconut sugar
3 tbsp peanut butter
1/2 cup almond milk*
1/2 tbsp vanilla extract
a pinch of fine sea salt
1/2 cup dark chocolate chips

* this amount depends on the type of flour you are using, you want to add more when using a dry flour and maybe less when using another type. For consistency check my YouTube tutorial

Method
Preheat oven to 350 degrees F.
Combine oats, flour and baking soda in a medium bowl. Set aside
In another bowl mix coconut sugar, coconut oil, peanut butter, vanilla and salt until smooth.
Now combine the two mixes. After one minute add 1/4 of the milk and see how the mixture turns out. Depending on your flour you want to add the rest of the milk.

(For consistency check YouTube Video of recipe here)

Stir in chocolate chips until well combined.
Now press the dough into an iron skillet pan. Decorate with more chocolate drops, that it looks better for the picture afterwards. Put the pan in the oven (middle) and make sure the pan does not touch the oven from the inside.
Bake for approx. 25-30 minutes. Remove them from the oven when the cookie slowly begins to turn crispy and looks brownish.
Let cool a little and eat still a little bit warm!

Note 1: Flours like coocnut flour are very dry and therefore you will need more milk. Please adjust the amount until the consistency looks like the one in my YouTube video

Note 2: The cookie I made was pretty thick. If you are aiming for a thiner Cookie, aim for a larger pan. (I had no bigger iron pan available ;))

Raw Chocolate Brownie-Fudge Slices

July 25, 2015 By Lara Leave a Comment

This is an unusual twist, on two recipes I really like. There is nothing more indulging than a warm brownie combined with a hot almond milk on a rainy day. Yet a rich and creamy fudge piece can make me happy within minutes.
Well why not combining these two textures I thought, and making raw chocolate Brownie fudge slices!
The nuts in the chocolate-brownie base add a nice little crunch to it, the coconut cream is flavoured with cacao and pure coconut oil.

A combination you should not miss! The recipe is so simple and totally bulletproof.

Ingredients

Bottom
1/3 cup processed buckwheat flour
1/3 cup raw unsweetened cacao powder
1/2 cup walnuts
1/4 cup shredded coconut
12 dates, pitted
2 tbsp coconut oil
1 tbsp warm water
a pinch of fine sea salt
1/2 tbs vanilla extract

Fudge Layer
1 can full-fat coconut cream (place the can in the fridge overnight, in order to get the white “creamy” consistency in the can)
3 Tablespoons coconut oil
1/4 cup carob powder
8 oz dark chocolate chips
1/2 teaspoon vanilla extract

Method

Bottom
For the bottom, simply blend the walnuts in a food processor (process as long as you think you want the size of nut pieces to be), add the dates and shredded coconut, the melted coconut oil, water, sea salt, cacao powder, flour & vanilla extract and process again until sticky and well combined.(Yes, you can use your hands :))

Press the mixture into a square/rectangle tin, firm and flat (I used a pancake flipper to press it down evenly and tightly)

Leave in freezer while making the next layer.

Fudge
Scrap the top layer (white, hard texture) above the coconut milk to a medium sized saucepan and bring to a simmer. (drink the remaining coconut milk, the liquid part :))

Add the coconut oil to the saucepan and stir until it melts. Add the carob powder, vanilla extract and the dark chocolate chips and stir until everything is melted.
Pour over the bottom and refrigerate until firm (up to 4 hours) or freeze if you cannot wait with eating and want to them to be ready in 30 minutes.

ENJOY!

Guilt-free Vegan Cannoli

June 25, 2014 By Lara 10 Comments

How doesn’t like a traditional Italian dessert! Well, this one comes in a healthy, vegan way and is as yummi as the original one!

Ingredients:

1/4 Cup Coconutoil
2 tbsp ground Flax seeds +5 tbsp Water (2 large egg whites)
1/3 cup Almond flour
1/3 cup Coconut Sugar or Stevia
2 tsp pure vanilla extract
2 tablespoon cocoa powder
1/4 tsp sea salt

Method:

Preheat oven to 375.
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
In a bowl whisk together the flex seeds (egg whites), coconut sugar, coconut oil and vanilla.
Add in cocoa powder and almond flour.
Spoon the dough, spacing cookies 3 inches apart.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Bake for 6 to 7 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form.

Filling

1 cup firm young coconut pulp
2 bananas
1 tsp cup coconut oil
1 pitted medjool dates

Blend ingredients together until creamy. Set aside and refrigerate and then pipe into Cannoli.
Decorate with CHocolate and Pistachios.

Raw Summer Treats

June 13, 2014 By Lara 4 Comments

CRUST
1 cup almonds or 2-3 tbsp almond butter
1 cup pitted dates
2 tbsp coconut oil (melted)
3 tbsp cacao powder
1 tsp vanilla powder
1/3 cup walnuts

METHOD
Pulse the walnuts in a food processor, just a little so they still stay chunky.
Mix all the ingredients together in a food processor except the walnuts.
After you’ll add in the walnuts gently.
Press mixture into a pan and store in fridge while making icing.

CHOCOLATE LINE
1/4cup raw cacao powder
1/4cup organic rice malt syrup
1/3cup coconut oil

Mix everything together.

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CHERRY FILLING
2Cups fresh cherries or frozen (remove pips)
Fresh juice of 1 small lemon
1Tbsp coconut water
3Cups shredded coconut
1Tbsp rice malt syrup
1Cup raw cashews (soaked and rinsed for at least two hours)
1Tbsp chia seeds
Pinch of Himalayan salt (pink salt)

Simply blend all the ingredients in a food processor and place over Crust.
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MINT FILLING
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil
1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)

Method:
Process cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the crust and the Chocolate Line. Freeze until firm.

Original recipes and more inspiration can be found on:

http://www.goldfenger.com/#!raw-brownies/co60

http://liveloveeatraw.com.au/raw-nut-free-vegan-turkish-delight/

@talinegabriel

Fluffy Vegan Protein Crepes

June 4, 2014 By Lara 1 Comment

Ingredients:

– 1/3 Cup (50gr) Whole meal flour or buckwheat flour
– T tsp baking flour
– 1 tbsp Agave syrup or maple or whatever sweetener you like
– 300 ml non-diary milk, I used almond and also tried coconut
– 1/2 tsp sea salt

Add everything in a bowl and mix. Put some coconutoil in a pan and then let the magic happen <3

For the chocolate sauce

I melted some chocolate in hot soymilk. make sure the chocolate is covered by the soymilk before you stir. you can chose by yourself how many you like.

Pink Fluff

Vegan Raspberry Yogurt mixed with one scoop of Proteinpowder.

Mini Vegan Applepies for Mothersday

May 12, 2014 By Lara 6 Comments

Every mothersday I kind of face the same dilemma. I want to make something special for my mom. Due to my students budget it usually comes down, that I bake something special. After hours scrolling through Pinterest without finding any suitable recipes, I thought about giving up. I might just write a really nice card with a voucher? On Saturday, I took my bike and drove to my grandma in order to get some fresh apples. When my grandma handled me this apples, it immediately reminded me about these days when she made this amazing apple pie. Her original recipe includes a lot of butter, white flour and also sugar. So, why not making a healthy version of a traditional apple pie? And instead of making one big pie, I wanted to make little pies, so everyone on the brunch can have a little warm apple pie. On sunday then the smell of warm apples and cinnamon was filling the whole house and everyone was crazy and wanted to know what it is. I don’t want to but myself into the spotlight, but these little cuties were the stars of the happening. My grandma could not believe that they are actually made without eggs, sugar, cream or white flour.

Mothersday perfect <3

For the Crust:

1 cup vegan margarine
1 cups whole wheat flour
1 Cup Coconut flour
1 teaspoon fine sea salt
1 cup vegan margarine
1/2 cup water

Add all the ingredients in a bowl and start to wrap it. (Do not melt the margarine!) It might be hard at the beginning so this one really needs some muscle effort 😀

Form a ball and then let cool down in the freezer for about an hour.

For the Filling:
3 apples, peeled and cutter into small pieces
10 medjool dates, pitted in the food processor
1/2 Cup crashed hazelnuts (you can also buy a paket with fine hazelnuts that are already crushed)
1/2 Cup Almond Milk + water if mixture too dry
1/2 tsp cinnamon
1/4 tsp fine sea salt
1 tbsp Agavesyrup

Mix everything together in a bowl. When finished place pieces of the rolled out pie dough in a prepared muffin pan. Fill in the apple filling. To finish take your pizzacutter and do a lattice top. Crop as many small stripes as you like and then decorate your mini pies and sprinkle them with more cinnamon.
Bake the mini pies at 410°F for 8 minutes. Reduce the heat to 350°F and continue to bake the pie 20-25 minutes more, until the top is golden and the apples are soft.

Best served warm <3

Super moist Coconut-Strawberry Cake

April 12, 2014 By Lara 5 Comments

Ingredients:

1/2 cup coconut flour
1/4 Cup shredded Coconut
1 tsp baking powder
1/4 cup agave syrup and 40 ml unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2/3 cup coconut milk (also works with almond or soy milk)

1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.

Method:

Preheat oven to 350F (175 degrees)

Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.

Carefully fold in Raspberries, Strawberries or whatever you feel like.

Bake for 35-40 minutes.

Tip:

Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!

Extra:

I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)

Antioxidant Spring Matcha Greentea Pancakes with Acai Creme filling

April 3, 2014 By Lara 10 Comments

Ingredients Pancakes

1 Cup coconut flour

2 tsp baking powder

2 tsp Matcha Powder

1 ripe banana

1 Cup Non-Dairy milk (almond, soy, rice)

1 tbsp coconutoil

1tbsp Peanut butter

1 tsp salt

stevia (as much as you like depends on how sweet you want them to be)

10 gr Dark Chocolate drops (optional)

Direction:

In a bowl mix all the ingredients except for the chocolate drops. The outcome should be very sticky. If it is too liquid add more flour if it is to dry add more milk.

Put some coconut oil in the pan and then let the magic begin.

Acai-Filling

Blend 1 small Beetroot with a handful of raspberries. Put aside

Mix 1 to 2 teaspoons açaí powder with 1 Cup Soywhip.

Add fresh beetroot -raspberry mix carefully

You can still mix in whole raspberries if you like.

Raw Vegan Bountys

March 17, 2014 By Lara 6 Comments

Hello Readers. If you are from the icaniwillsummerbody challenge and you like to reduce your sugar intake: Try these heavenly vegan Raw Coconut Bountys!

Make the healthy SWITCH. Raw Coconut Bountys for Storebought Bountys

For the bars:
1 cup desiccated coconut
1/4 cup coconut oil
1 tbsp agave nectar/maple syrup/coconut sugar

For the raw chocolate coating:
3 tbsp cacao butter or coconut oil
2 1/2 tbsps cacao powder
1 tbsp maple syrup/agave nectar

Put half of the desiccated coconut in a food processor and process for 15 or so minutes, until it forms a runny coconut butter, then combine with all the rest of the ingredients for the bars in the food processor and process for a few minutes until it forms a thick mixture. Either spread out flat in the bottom of a small baking tray, or roll into the desired shapes, then place into the freezer to set.

Whilst the coconut is freezing, get to work on the raw chocolate coating. Place the cacao butter or coconut oil into a small glass bowl that is sitting in a pot of hot water to form a water bath so that it can melt. If necessary, turn the heat up under the pot to a low heat, but be careful not to get any water into the cacao butter. Once the cacao butter is liquid, add the cacao powder and sweetener, mixing vigorously to prevent any lumps.

Now comes the fun part 😀 dip your coconut bars into the raw chocolate mixture, and then place onto a piece of greaseproof paper to set. The coldness of the coconut should make the chocolate set almost immediately so that they are ready to eat, so enjoy, or freeze to keep them in their best condition.

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