Liquorice Lemon Bites

Liquorice Lemon Bites

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

  1. First blend figs and dates in food processor until forms a paste. Remove the paste from the food processor.
  2. Blend almonds pepitas and buckwheat in the food processor until small pieces. About 30 s.
  3. Add rest of the ingredients and blend (including date&fig paste and water).
  4. Start balling.

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Donuts Part 1. Pumpkin Spice

Donuts Part 1. Pumpkin Spice

A month ago I bought a donut tray. Since then I have been obsessed to create a perfect recipe. I was reading some blogs and Minimalist Baker was using aquafaba to her vegan donuts, I tried and it turned out to be the perfect fluffying effect donuts needed. Guys these donuts, have nothing to do with those oily deep-fried ones – but you know those ones you buy from the supermarket – dense and sweet and fluffy? I have nailed it!

I will post a series of flavours, and I will start with the seasonal one. Ps, if you don’t need gluten free – just replace buckwheat, brown rice and tapioca flours with normal baker’s flour.

Pumpkin Spice Donuts

  • 1/4 cup aquafaba (the liquid in a can of chickpeas)
  • 1/2 cup oat milk 
  • 2 tbs  melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup 
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup pumpkin puree
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp gingerbread spice
  • 1/2 tsp nutmeg
  • 3/4 cup  almond flour 
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 2 Tbsp tapioca starch

Glaze

  • 1/3 C cashews (soaked for few hours)
  • 1 tbs coconut oil (melted)
  • 3 tbs coconut cream 
  • 1 tbs maple syrup
  • 1 tsp vanilla 
  • 1 tbs lemon juice
  • 1 drop orange essential oil (optional)
  1. Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
  2. To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside. 
  3. To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk to combine. Then add pumpkin puree and oat milk and whisk to combine.
  4. Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
  5. Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
  6. Divide batter evenly between donut tin.
  7. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
  8. In the meantime, make the glaze by blending all the ingredients (add essential oil last). Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts (opt out the orange essential oil in case you want to make another flavour… wait for the lemon & rose recipe next week!).
  9. Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
  10. Spread the glaze when doughnuts are cool. Then top with crumbles of walnuts and orange peel.
  11. Best when fresh.  Keep in the fridge for up to three days or freezer for a month.

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When truffle met mushroom and we made a pizza

When truffle met mushroom and we made a pizza

This one is the bomb. This pizza is a lovechild of the passion for truffled mushrooms and foodgasm after a few great white pizzas enjoyed in Melbourne and in Italy. It has taken some serious product development with different sauces,  toppings, and bases, but now I dare to write down the recipe. The flavor in this one is something to die for and worth the trip to the supermarket to get the few fancy ingredients. It’s definitely that Sunday dish to impress and make anyone at the dinner table to love you. And literally, it is covered with all the veggies. All the best ones. Did you hear I said mushrooms?

This is a recipe that you can start and finish in an hour and so worth the effort. Also, I highly encourage to do any pizza base that you love if you are not a fan of this more alternative one, which I guess would make any Italian nonna cry.

White Truffled Mushroom Pizza (vegan, GF)

White Truffle Sauce
1/2 C soaked cashews
1 heaped tbs of nutritional yeast
1 tsp truffle oil
1/2 C water
1 tbs lemon juice
1 garlic glove
Salt & Pepper

Mushrooms
4-8 portobello mushrooms (or any mushrooms, when chopped approximately 1 & 1/2 cups)
1 tsp truffle oil
1 tbs olive oil
Garlic clove

Other Fillings
1 C chopped pumpkin (any pumpkin will do, or sweet potato)
Olive oil
6-8 asparagus
1/2 radicchio
1 tbs of lemon juice
Salt & pepper

Pizza Base 
3 tbs chia seeds
2/5 C water
2/3 C coconut flour
1 tbs psyllium husk
1 tsp baking powder
salt
1/3 C olive oil
1 C water

  1. Heat the oven to 200 C and place the chopped pumpkin on an oven tray sprinkled with olive oil. By the way, always use the peel of the pumpkin, it gets soft in the oven and is good for you. Season with salt and pepper. Bake for 20 mins or until golden. Put the pumpkin on the side. Increase the oven temperature to 225 C after removing pumpkin from the oven.
  2. While pumpkin is baking make the sauce. Blend all the ingredients. Let it sit in the fridge until using.
  3. Chop radicchio to strings. Put it in a bowl, sprinkle with lemon juice and dash of oil and salt. Leave on the side to marinade.
  4. Half each asparagus, keep them long.
  5. Make the base. Start by soaking chia seeds in the water. Meanwhile, mix the dry ingredients. Add oil and water. Add chia mix. Let sit for a minute. The mixture is definitely strange because coconut flour acts different to any other flour, but trust me it works well. 
  6. Use your hands to press the dough to oven tray covered with baking paper. It should be easy to handle, but like I said, expect nothing like traditional pizza dough.
  7. Prebake for 8 minutes in 225 C.
  8. Next sautee mushrooms. Heat olive oil in a pan, add mushrooms and crushed garlic and a dash of water. Add truffle oil when mushrooms star to get some color. Put on the side after some 3 min of sauteing.
  9. After the base is prebaked, spread 2/3 of the sauce on the bottom. Sprinkle pumpkin, mushrooms, and asparagus on it. Add radicchio. Sprinkle rest of the sauce on top. Season generously with freshly grounded pepper. Bake for 10 minutes in 225 C.

Hope this makes you as happy as it makes me. Preferably enjoy with a glass of nice red wine and with someone, you want to make happy.

I do encourage to giving this base a go. As it is completely grain free it makes you feel satisfied but not heavy afterward. Also, it goes really well with the truffle sauce. I have adapted the recipe for the pizza base from the book Kiitos Hyvää Pikaruokaa, which is a great read by a talented author and blogger Virpi. As far as I know this book is published only in Finnish at the moment. It literally changed my pizza eating habits, I mean, chia seed pizza. But this sauce will be heaven on any base, spelt, buckwheat… You name it.

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