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Raspberry muffins

dairy-free, soy-free, refined sugar-free, egg-free
Ingredients1 cup (250 ml) whole wheat flour½ cup (125 ml) quinoa flour 1 cup (250 ml) water or any non-dairy milk 1 cup (250 ml) fresh raspberry1 teaspoon (5 ml) apple cider vinegar2 teaspoons (10 ml) baking powder½ teaspoon (2 ml) baking soda¼ cup (60 ml) melted coconut oil½ cup (125 ml) coconut sugar1 teaspoon (5 ml) pure vanilla extractDirectionsHeat the oven to 350°F (180°C). Grease the mold by oil.Combine water or non-dairy milk with apple cider vinegar.Mix together sugar, melted coconut oil, flour, baking powder, baking soda and vanilla extract. Stir. Add the water/vinegar mixture and stir.Add raspberries. Stir.Put the dough to the mold.Bake for 20-25 minutes until a knife inserted in the middle comes out clean.Cook time: 30-40 minutes
Bon appetit!

Marzipan balls

dairy-free, soy-free, refined sugar-free

Ingredients1 ¼ cup (310 ml) almond flour (ground almonds)¼ cup (60 ml) maple syrup (or more to taste)2 tablespoon (30 ml) melted coconut oil1 tablespoon (15 ml) pure almond extractDirectionsCombine 1 cup (250 ml) of almond flour with maple syrup, oil and pure almond extract.Make the balls.Cover balls by the ¼ cup almond flour. Roll them around in the flour until coated.
Cook time: 20-30 minutes
Makes: ~ 150 g candies

Bon appetit!

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Fried tofu with nori

dairy-free, refined sugar-free, egg-free, oil-free
Ingredients1 block (14 oz/400 gram) firm tofu4 nori sheets, or more as needed 1/4 cup (60 ml) soy sauce¼-½ teaspoon (1-2 ml) black pepper, to taste½-1 teaspoon (2-5 ml) garlic powder, to taste½-1 teaspoon (2-5 ml) italian seasoning, to taste DirectionsMake marinade by mixing soy sauce, garlic and black pepper. Soak the tofu in the marinade and put to the fridge for 2 hours.Fry tofu in a frying pot or skillet.Wrap each piece of tofu with the nori.Cook time: 2-3 hours
Makes: 400 gram fried tofu with nori

Bon appetit!
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White chocolate with sesame seeds

dairy-free, soy-free, refined sugar-free, egg-free
      The house from the white sweet chocolate. Do you feel the delicious chocolate smell? Do you feel this crispy sesame seeds? Do you want to try it?
The recipe of the white chocolate with the sesame seeds is below. Ingredients2 tablespoon (30 ml) smooth cashew butter¼ cup (60 ml) melted cocoa butter¼ teaspoon (1 ml) pure vanilla extract1 tablespoon (15 ml) dried coconut milk powder1 ½ tablespoon (20 ml) powdered cane sugar1 ½ tablespoon (20 ml) sesame seedsDirectionsCombine all dry ingredients with the cashew butter.Add the vanilla and melted cocoa butter. Stir.Put the chocolate the mold.Refrigerate about 4 hours or night.
Cook time: 5 hours
Makes: ~100 g chocolate

Tips: Keep well in the fridge for up to a two weeks in an airtight container. Outside at room temperature the chocolate can melt quick.
Bon appetit!

Vegan mac & cheese macaroni

dairy-free, soy-free, refined sugar-free, nuts free
       A whole grain macaroni walls, a cheese and garlic smell. And inside everything from the macaroni. Mmm…         Mac & cheese macaroni… Do you like it? I love it.
      The tasty vegan whole grain mac & cheese macaroni lives on this page. Ingredients1 ½ cup (375 ml) whole grain macaroni¼-1 teaspoon (1-5 ml) garlic powder, to taste½-1 ½ teaspoon (2-7 ml) pink salt, to taste¼ teaspoon (1 ml) black pepper, to taste1 tablespoon (15 ml) nutritional yeast1 tablespoon (15 ml) vegan butter1 tablespoon (15 ml) rice flour½ teaspoon (2 ml) onion powder½ cup (125 ml) almond milkDirections Cook the macaroni according to the instruction on the package.Rinse and drain the macaroni. Mix all dry ingredients.Add the milk and all dry ingredients to the macaroni. Stir.Cook for about 2-5 minutes on the medium-high heat. Add the butter.
Cook time: 15-20 minutes
Makes: 4 cups

Bon appetit!

Apple and carrot salad with hazelnuts

dairy-free, soy-free, refined sugar-free, egg-free, nuts-free
      A coconut smell… A sweet maple syrup… Fresh apples and an orange carrot… Mmm… delicious...
The recipe of the sweet apple and carrot salad with hazelnuts is below.

Ingredients1 big apple (grated)1 big carrot (grated)10-15 baked hazelnuts1 tablespoon (15 ml) melted coconut oil1 tablespoon (15 ml) maple syrupDirectionsMix all ingredients.Cook time: 15-20 minutes
Makes: 1 cup

Bon appetit!

#salad #carrot #vegan salad #apple #vegan recipe #dairy-free #hazelnut #soy-free #allergy friendly #dinner #breakfast #supper #lunch

Whole-wheat bread with a sauerkraut and white kidney beans

dairy-free, soy-free, refined sugar-free, egg-free
      Mmm.... The fresh baked bread..... Yeast-free bread...  A beautiful house of bread. Walls are made from a whole-wheat flour. The windows from a sauerkraut. And a white kidney beans roof. Mmm... Looks tasty! Do you want to try this bread?
The recipe of  a whole-wheat bread with sauerkraut and white kidney beans you can find below. Ingredients1 ¼ cup (310 ml) whole-wheat flour1 cup (250 ml) water from a sauerkraut¼ cup (60 ml) chopped sauerkraut½ cup (125 ml) boiled white kidney beans4 tablespoon (60 ml) melted coconut oil1 teaspoon (5 ml) baking powder2 tablespoon (30 ml) sesame seeds (for the mold)DirectionsCombine all dry ingredients, except the sesame seeds.Add water from a sauerkraut, chopped sauerkraut and 3 tablespoon melted coconut oil.Cover with a cloth and leave in a warm place for 24 hours.Heat the oven to 350°F (180°C). Grease the mold by the oil (1 tablespoon of the melted coconut oil) and sesame seeds.Put the dou…