I feel like I have cracked the da vinci code with this recipe. I love chocolate mousse and I’m obsessed with making it healthy. I have previously made one that is brilliant, but the texture is more pudding thank fluffy mousse. So take this as an upgraded version when you have that extra 10 minutes (and some extra aquafaba from a can of chickpeas).
Fluffy Chocolate Mousse, GF/DF/vegan (Serves 4 for dessert)
1/2 C aquafaba (liquid from a can of chickpeas) 300g silken tofu, drained 1 tbs almond butter 2 tbs raw cacao 1-2 tbs sweetener of choice (I happened to have monkfruit and erythritol mix, normally would have used coconut sugar) 50g dark chocolate 40g (1 scoop) favourite protein powder (I used Tropeaka Salted Caramel) Pinch of salt
1. Melt the chocolate in a bowl on top of a pot of boiling water, make sure that the bowl covers the whole pot and no steam escapes. Set aside. 2. Add tofu in a blender with almond butter and melted chocolate. Once mixed together add raw cacao, sweetener, protein powder and salt. Blend until smooth. Taste and add sweetener if needed. 3. In a separate bowl, use hand mixer to whip aquafaba to a foam. This takes about 5 mins. 4. Pour the tofu mix from the blender to the bowl and carefully fold the mixture. Do not over mix. 5. Refrigerate a few hours or overnight.
This recipe was inspired by Nodo bakery recipe, but I tweaked it a little for my liking. I have to say, this is the first time I have actually baked anything close to a real hot cross bun using a gluten-free recipe, I could not believe how well they turned out – just like normal ones and better than 99% of the gluten-free ones in stores. Oh and if you are a weirdo who doesn’t like fruit buns – you can replace dried fruit with cholate chips.
Hot Cross Buns (makes 12)
2 1/4 C Gluten-free baking flour (I used Red Mill 1-to-1)
1/2 C buckwheat flour
1/2 C brown rice flour
1/2 – 3/4 C coconut sugar
1 tsp xanthan gum (I did without but works better with)
1 tsp salt
1 tbsp dry yeast
1 tbsp psyllium husk
1.5 C almond milk
1/2 C water
1/4 C soft margarine
1 tbsp cinnamon
2 tsp all spice
2 tsp ginger
200G dried fruit (I used sultanas and blueberries), soaked
Turn the oven to 185 degrees.
Activate the yeast by mixing it to warm milk in a small bowl.
In a separate bowl, soak the psyllium in the water and set to thicken.
Mix flours, xanthan gum, coconut sugar and salt together in a large bowl.
Add the yeast mix and psyllium husk to the large bowl with the flours, soft butter and the egg.
Mix the ingredients by using a spatula or hand for 8 minutes scraping the bowl sides to ensure there are no dry ingredients left.
Add the spices and mix the dough for another 4 minutes.
Add in the soaked fruit and mix the dough until the fruit has dispersed properly.
Place the dough to fridge to for an hour at least – longer the better.
Transfer the rested dough onto a greased baking tray, crossing the buns with the crossing mix (see below).
Use an oiled sharp knife to cut a grid within the baking tray. (my tray was a rectangle and it made a grid of 3×4 buns)
Bake in the oven for 25-30 minutes.
Coat with glazing mix to finish (see below).
1/4 C any flour
3 tbsp water
Mix flour and water together in a sandwich/piping bag until smooth.
1/6 C hot water
1 tbsp coconut sugar
Stir together until the sugar has dissolved then brush over the freshly baked hot cross buns.
Here we go – yet another protein ball recipe. I know I post them a lot but it’s such an easy yummy snack to take with anywhere! And you can also serve them as a dessert with a cheeseboard and other nibbles. Fellow liquorice lovers – this is for you!
Liquorice Lemon Bites
1/3 C buckwheat kernels 1/3 C pepitas 1/3 C almonds 1 tsp liquorice root powder 5 medjool dates 4 dried figs 1 tbs of lemon peel (organic) 1/2 scoop (20g) of (vanilla) protein powder 1-2 tbs water
First blend figs and dates in food processor until forms a paste. Remove the paste from the food processor.
Blend almonds pepitas and buckwheat in the food processor until small pieces. About 30 s.
Add rest of the ingredients and blend (including date&fig paste and water).
We are still enjoying the warm late summer nights here in Melbourne and no one hears me complaining. I mean, you can take the girl out of Finland but not Finland out of the girl. I will never get used to warm dark nights and warm dry winds that make you feel like you are being blow dried – I love it! One of the best things is that you need to eat a lot of cold things. Like ice cream. Or ice cold rosé. You didn’t hear this from me.
Since I was a kid I have been obsessed with peppermint ice cream. I don’t think I ever picked anything else when we visited an ice cream van. It is just most divine thing ever! And now after testing for years (with fresh mint, with coconut cream and/or spinach) I have finally found a perfect combo to make an easy and delicious instant peppermint soft serve. There is some weird synergy between spirulina and peppermint, it makes the peppermint taste even better and brings some depth to the flavour. Apparently, peppermint essential oil is really good for you digestion system too. I literally have this all the time. Even for breakfast.
1 & 1/2 banana (frozen) 1/4 avocado (frozen) or more banana 1 tsp super greens powder (or wheat grass or spirulina powder/tablets) 1 medjool date 1 tsp vanilla vegan protein powder (optional, I use Prana) 1/3 C coconut water/water 2 drops of peppermint essential oil
1. Blend banana, date and avocado with coconut water/water. 2. Add green powder and protein powder 3. Add essential oil.
4. Add more liquid or banana if you are not happy with the texture. Every blender and each frozen banana act different, I have noticed.
5. Top with chopped raw chocolate or cacao nibs.
Because I am basically a big kid, I have this for breakfast at least twice a week. In the mornings I often play a grown up and leave the medjool date out, add spinach and more protein powder/silken tofu/chia seeds. Also, I may not eat it from a wine class.