4 ene. 2018

Gluten Free Oat Pancakes

Happy New Year everybody! I'm a few days late but it's still the first week of the year. So many days, weeks and months to plan big things for the blog, to find inspiration and never stop growing. I decided not to make New Year's resolutions long ago because we tend to set the bar too high, and when we can't accomplish certain goals we end up frustrated. So no big resolutions for me, I try to take it day by day no matter if the calendar marks the ending of a year.
Of course we all want to become a better version of ourselves, to travel more, do more exercise, stop worrying too much, eat healthier, switch off the phone and spend more time with our family and friends, etc. But will all of this happen this year? I really don't know, but I know for sure that I should remind myself (all of us, actually) to never stop dreaming and work hard every single day...yeah, shit will happen more than often and things won't go as planned many times but that shouldn't stop me.
Wanna know some silly little resolutions I made this year? Here we go!
1- Read, for once and for all, Anna Karenina (and read more classic literature).
2- Finally (finally!!!) wear all the new lipsticks I own befofe buying new ones...and I do have an indecent amount of never-used lippies (it's an addiction, I know!).
3- Make éclairs for my sister since she's been begging me for a long time. lol

Damn, I'm writting too much and I don't want you to fall asleep or bore you with my rambling. Let's talk about these fluffy gluten-free pancakes which were my first breakfast of the year!
So it's kind of a tradition at home to have pancakes for breakfast on january 1st, of course I love to eat pancakes the rest of the year but since I'm always on a rush I usually have overnight oats, an avo toast or a PB&J toast with a cappuccino...and I leave the pancakes for the weekends or festive days (as long as I don't have to cook a new recipe for the blog early in the morning to get good natural lighting, duh).
Like I said these pancakes are completely gluten-free and vegan, wholesome, satisfying and really fluffy which is something I always miss when I taste gf or hearty pancakes...they tend to be quite dense or chewy, not my kinda pancake!
Hope you all had a great Christmas time and a good start into the new year. I wish you nothing but awesome things awaiting you in 2018. :-)




Gluten Free Oat Pancakes
(yield: 8 pancakes approx.)

Ingredients
1 cup oat flakes.
1 cup buckwheat flour.
1 teaspoon ground cinnamon.
1 1/2 teaspoons baking powder.
A pinch of pink Himalayan salt.
1 flax "egg": 1 tbsp ground flax seeds + 3 tbsp water.
1 tablespoon agave or maple syrup.
300 ml (1 cup plus 2 teaspoons) of your favorite plant-based milk (I used oat milk).
- Toppings:
Baby bananas.
Tahini (sesame paste).
Cacao nibs.
Shredded coconut.
Mixed red berries.
Maple syrup.


Directions
In a small bowl stir together the flaxmeal and water with a fork and let it rest for 10 minutes to thicken.
Prepare the baby bananas and all the toppings (if you need to wash your berries, for example) at this point so they are ready right after cooking your pancakes, therefore you won't have to reheat them. Slice the bananas in half lengthwise and spread a generous amount of tahini paste, set aside.
While the flax egg is resting mix the oat flakes, buckwheat flour, cinnamon, baking powder and salt in a large mixing bowl using a wire whisk.
In a medium separate bowl whisk together the milk and agave (or maple) syrup and stir in the flax egg.
Add the wet mixture into the dry ingredients and mix just until incorporated and no lumps are visible. Let the batter rest for 15 minutes.
Lightly grease a frying pan with coconut oil or extra virgin olive oil and once the pan is hot pour around 1/4 cup of batter for each pancake.
Cook 2 minutes approximately on each side, until small bubbles appear on the surface and the pancakes get a golden brown color.
Serve the pancakes while they are still warm with the bananas, the rest of the toppings and a generous drizzle of pure maple syrup.





19 dic. 2017

Linzer Cookies

Christmas day is right around the corner and I couldn't let this week pass without sharing another festive recipe, even though I wanted it to be published a few days earlier but been recipe testing like crazy these days (plus doing a lot of xmas shopping too, of course).
I made vegan linzer cookies back in 2013 but couldn't share the full recipe on the blog because it was an exclusive collaboration with Yummly.com but it's never too late to treat you guys with a renewed and improved version. There's still plenty of time to prepare these cuties and maybe give them as a homemade gift to your family or some friends, to that sexy neighbor (not my case, unfortunately) or simply to enjoy with a warm cup of tea while you are wrapped like a burrito in your favorite blanket while watching christmassy movies.
Either way, you will love these linzer cookies cause they are deliciously spiced and I'm sure you'll have to make a second batch really quick. If you have kids let them help you cut out the shapes, it's super easy if you have a linzer cookie cutter (I bought mine on Amazon, this one).
You can fill the cookies with whatever jam or preserve you fancy but I recommend to use wildberry jam (or even better, homemade jam!).
Now it's time to wish you all a very merry Christmas and hope you enjoy your holidays, get some nice presents and fill your belly with the most delicious food.




Linzer Cookies
(yield: 15-20 sandwiches)

Ingredients
1 1/2 cups organic all-purpose flour.
1/4 cup hazelnut meal.
1 tablespoon cornstarch.
A pinch of salt.
1/4 teaspoon pure vanilla powder.
1 teaspoon ground cinnamon.
1/2 teaspoon ground ginger.
1/4 teaspoon baking soda.
3/4 cup non-hydrogenated margarine/vegan butter.
1/4 cup coconut sugar.
Wildberry jam, to fill the cookies.
Powdered coconut milk (or organic powdered sugar), for dusting.




Directions
In your food processor grind the hazelnuts until a flour forms, you will need 1/4 cup of ground hazelnuts and even though it won't look as fine as almond meal don't worry, it won't affect the texture of the cookies.
In a large mixing bowl and using a hand whisk stir together all the dry ingredients (except the coconut sugar) until just combined.
Place the margarine and the sugar in the bowl of your stand mixer and beat until soft and fluffy. Add in the dry mixture (starting on low speed) and mix until combined.
Flatten the dough into a disc, wrap it in plastic wrap and let it set in the fridge for at least 30 minutes. I highly recommend to make the dough the day before and let it harden in the refrigerator overnight, this way it'll be way more firm and thus easier to cut out.
Divide the dough into two equal portions and roll out on a surface covered with a piece of parchment paper which must have the same size of your baking sheet. The rolled dough should be 3 to 6 mm thick.
Cut out using your favorite linzer cookie cutters, remove dough scraps from around the cookies but don't remove the center pieces yet. Repeat with any remaining dough and remember you must have the same number of tops and bottoms.
Carefully lift the parchment paper to transfer the cookies to a baking sheet and let it harden in the freezer for 30 minutes. This step is crucial to make sure cookies keep their shape once they are in the oven.
Once the cookies are very firm remove the center pieces (don't discard them! they can be baked too), distribute the cookies equally between one or two baking sheets, depending on how big your cookie cutters are. Bake for 10-12 minutes until light golden.
Let the cookies cool in the sheet for 5 minutes and transfer to a cooling rack until completely cold.
Spread about 1 teaspoon of jam over each cookie bottom. Dust the tops with the powdered coconut milk or organic powdered sugar and place them directly over the jam-covered bottoms.
Store cookies in an airtight container.






13 dic. 2017

Tirawmisú pots

The first tiramisú recipe I published, and actually the only one, was many many moons ago (back in december 2012!). It's one of my all-time favorite desserts and I thought it was about time to make an improved and different version, with prettier pictures and all cause luckily I've learnt a lot about food photography over the years. It makes me feel kinda proud of myself, and sometimes ashamed (coz you know how damn perfectionist I am), to look back at old pictures and see there's a big evolution.
Well, so like almost all of you I'm in a Christmas baking (and shopping) frenzy but I needed a break from the oven and try something raw; you know, when I've been cooking and baking a lot I suddenly crave for the freshest and most natural recipes.
If you are tired of turning on the oven and want a nice dessert that looks super cute to wow your guests during the holidays this is your recipe! Depending on how big your feast will be you can serve these raw tiramisú pots in smaller or bigger cups, jars, or whatever you fancy. I recommend to use small glass jars so the different layers are visible cause there's nothing better than a dessert that not only tastes great but is also eye-catching. ;-)
When I first tried this recipe it really surprised me that it tastes pretty damn close to the original tiramisú, it's so yummy and creamy and velvety and irresistible! And you know what? It's completely gluten-free! (Sorry to all my buddies out there who were looking for a nut-free recipe...but this one has a LOT of nuts, oops).
Bye for now my pretties, this lady has a lot of work to finish yet and also needs a shower asap!

PS: how's your Christmas spirit this year? Mine constantly changes each day depending on how much work I have. :-p




Tirawmisú
(4 to 6 servings)

Ingredients
- For the cashew "mascarpone" cream:
1 cup raw cashews.
1/2 cup raw macadamia nuts.
3/4 cup unsweetened almond milk.
1/4 cup agave syrup.
2 teaspoons nutritional yeast.
Pinch of pure vanilla powder.
Pinch of pink Himalayan salt.
1 tablespoon coconut oil, solid.
1-2 tablespoons white rum (optional).

- For the walnut coffee crumble:
1 1/2 cups walnuts, roughly chopped.
3 tablespoons pure maple syrup.
2 tablespoons raw cacao powder.
2 teaspoons freshly brewed coffee (optional).

Raw cacao powder, to sprinkle on top.


Notes:
- Don't worry if you don't have enough time to soak the nuts overnight, it'll be enough if you let them rest in warm water for about 1 hour as long as you have a powerful blender or food processor.
- I don't recommend using maple syrup for the cream cause it'll make it look darker.
- The rum is completely optional and if you want to make a 100% raw recipe then you'll have to leave it out. The same goes for the coffee used in the crumble, if you are a purist you can eliminate it but then it won't taste as close as the real tiramisú.


Directions
- Cashew "mascarpone" cream:
Soak the cashews and macadamia nuts in approximately 2 cups of purified water with one teaspoon of salt, overnight. Remember, if you don't have much time you can use warm water to speed up the process.
Drain well the nuts and place them in your food processor (or a powerful blender) with the almond milk. Blend well until you get a smooth cream with no lumps, you might need to stop and scrape the sides of your blender's container a few times. Add in the agave syrup, nutritional yeast, vanilla powder, and salt. Blend again until completely combined and finally add in the coconut oil; the cream should look creamy and smooth.
Transfer to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate overnight to let the cream set. This is optional, though; you can assemble the cups the same day.

- Walnut coffee crumble:
Place all the ingredients in your food processor and pulse until crumbled. If you have a powerful food processor be careful not to overprocess and end up with a walnut paste.

- Assembling:
Alternate different layers of crumble and cream, beginning with the walnut crumble and ending with the cream until you fill all your cups. Decorate with a generous amount of raw cacao powder and refrigerate before serving.