Well here’s a winter treat worth sharing. This creamy raw cake gets its surprising richness from sweet potato and gentle warmth from gingerbread spices. And lemme tell you that it is one heavenly union.
Made in collaboration with Electrolux Explore 7 blender and Asennemedia
As you may may have noticed from my previous blog post where I launched my new ebook Dreamy Season – Wholesome food for Holidays & winter, I’m kinda of a Christmas freak. Like I could actually eat Christmas related food the whole winter season and when it comes to Christmas recipes, my imagination seems to be endless.
One of my favorite nice cream recipes I’ve ever created is a gingerbread nice cream that has sweet potato in it. Homehow those two elements make a perfect match and I’ve been wanting to bring them together in some other dish too.
The idea evolved when I got to test the new Electrolux Explore 7 blender. As the first thing I wanted to try with it was a smoothie. I’m kind of a smoothie nerd and my way to test a blender is to see how smooth it actually makes my smoothie. And I have to say I was kind of surpised. Blenders in this price group usually leave smoothies a bit grainy but this baby blended them smooth as velvet. Really nice job.
The second thing I wanted to test was a raw cake. The batter there is thicker than in a smoothie so it gives new challenges to the blender. Again, very nice, very smooth. One great feature in Explore 7 blender is that it’s designed in a way that though it makes mixtures smooth it doesn’t heat up the ingredients so it keeps everything fresh and the nutrients alive n´ kicking. It isn’t a blender for thick nut butters, raw cake crusts etc, but you can definitely make great soups, smoothies, raw cake batters, grind nuts and even make juice (!) with it. Plus it’s pretteehh.
Oh, and back to my sweet potato gingerbread matching mission. So when I challenged the blender with a raw cake I wanted to make something christmassy. Because of my christmas mania condition, you know. Then I remembered the heavinly union of the gingerbread and sweet potato in my nice cream and the idea was born. Also wanted to make a nut-free raw cake for a change, as people ask me about them constantly.
And it came one fine piece of cake, I have to admit.
Try it yourself to get yourself into Christmas mood and let me know how it resonates! And if the Explore 7 blender resonated, tune into my Instagram as I’m giving away one blender on my today’s IG post. See you there!
⅔ cup oat flakes (or for example hazelnuts)
4 tbsp maple syrup
1 tbsp coconut oil, melted
1 tsp gingerbread spice mix
pinch of sea salt
1 big sweet potato, peeled & steamed (or 1 ½ cup sweet potato puree)
½ cup coconut milk (kept in the fridge)
¼ cup coconut oil, melted (preferably mild taste)
2 ripe bananas, cut to pieces
5-8 tbsp maple syrup or some stevia
1 ½ – 2 tsp gingerbread spice mix (or 1 tsp ceylon cinnamon, ½ tsp ground ginger, ½ tsp ground cardamom)
- 2 tablespoons almond butter, if you like
Dish size: 15 x 15 cm / 6 inches
Place the oast or nuts into a blender and blend until crust. Pour the crust into a bowl and stir in maple syrup, coconut oil and salt. The mixture should be now easily moldable so that you can create a ball from it. Cover a dish with a parchment paper and press the dough onto the bottom of the dish.
Place the sweet potato cubes, coconut milk (the white thick paste) and coconut oil into the blender and blend until smooth. Add the rest of the ingredients into a blender and blend until smooth. Taste and add some of the spices or sweetness, if desired. Pour the mixture into the dish on top of the base crust. Freeze for a few hours until solid. Take pour of the freezer and let thaw for 15 minutes before serving.Tags: cake, christmas, dairy free, E-book, gluten free, nut free, raw food, smoothie, Sweet, vegan, winter
Hello, love! I have one pretty delicious weekend greeting here for you! And it comes in a form of a pizza. I hope you like sweet potato, because this pizza crust is all about it. I mean ALL about it. Totally and completely. Nothing else added.
One of the most popular everyday foods in our household are mini pizzas made on small sweet potato slices. We all love them. They are super easy to make and it takes less than 30 minutes to get them ready. The only thing that started bugging me in the whole mini pizza process was that I always have to add all the toppings separately on each and every slice. So, as a great optimizer as I am, I started to think how could I use the same idea but in a bigger pizza size.
After a few test batches I found out that when I slice the sweet potato lengthwise with a cheese slicer and place the slices overlapping on a baking tray in a form of a round pizza, it makes a great crust which cooks up quickly. And when I sprinkle on some organic mozzarella (and/or feta or vegan cheese) it works like a glue for the slices and makes the pizza easy to eat. Of course you won’t get it as firm as a normal pizza crust would be, but firm enough so you can eat it decently – and with a smile on your face, because it’s just so so tasty.
As a pizza topping I used loads of greens, lovely vegetables and fresh herbs, which made the whole thing look so generous and verdant, especially when I added some edible flowers on it, that I named it the Green Goddess Sweet Potato Pizza. Talk about life energy and abundance.
If you like it more hard core, go ahead and add some organic meat and cheeses on, if you feel you get your divine energies better that way. My kid loves her sweet potato pizza with some tomato puree, tuna (MSC certified, of course) and pineapple. And as she’s going through some picky state of life, I let her enjoy it that way and won’t push my greens on her pizza.
What I love most about this recipe is that it takes less than 30 minutes to make and you can use almost anything you happen to have in the fridge, as long as you have sweet potatoes. As a person who live is the moment, not planning too much her eatings and at the same time gets VERY hungry VERY quickly this kind of a dish is just priceless.
So, there you go! I hope this delivered you some inspiration for the weekend. May the pizza goddess light your way to the kitchen!
Makes 1 pizza
2 medium sized sweet potatoes
pizza spice mix
garlic clove, minced
4.5 oz organic mozzarella (and/or feta or vegan cheese)
a couple of handfuls baby spinach leaves
1 spring onion
4 stalks of sweet baby broccoli
artichoke hearts (cooked/from a jar)
3 slices of lemon
Preheat the oven to 390 Fahrenheit / 200 Celsius degrees. Cover a baking tray with a parchment paper. Peel the sweet potatoes and slice them with a cheese slicer or a mandolin vegetable slicer into very thin, almost transparent slices. Arrange the sweet potato slices on the baking tray so that they touch each other, making a circle. Fill in all the holes and also the inner circle, so that you get a circle with no holes or see-through spots. Now sprinkle on some olive oil, salt, black pepper and pizza spice mix. Also add garlic. Bake in the oven for 10-15 minutes until the sweet potato slices soften. Take out from the oven. Spread some pesto on the crust and add the cheese. Add also the spinach leaves. Cut the spring onion and broccoli into small pieces and sprinkle them on the pizza. Slice the artichoke hearts and add them with lemon slices, pine nuts and olives. Bake in the oven for 10 minutes until the cheese melts and the filling gets a nice tanned color. Take out of the oven and season with fresh oregano and basil + sprouts. Serve and enjoy!Tags: dinner, evening, fast food, gluten free, nut free, pizza, Warm
I just love homemade yogurts. Dairy free homemade yogurts. There’s something magical in the whole process, which is sort of an alchemy or some other mystical procedure where you play with the forces of nature. Living cultures of good bacteria, to be exact.
I also love the fact that only sky seems to be a limit to what different kinds of yogurts you can prepare: With what ingredients and spices you make it, how strong and sour you want it to be and so on.
When I was creating the yogurt recipe for this blog post I noticed that I have actually tried out quite a big range of different kinds of ingredients for homemade vegan yogurts and also managed to get at least one vegan yogurt recipe in every single cookbook I’ve ever made, no matter what the subject has been.
In It’s a Pleasure – Sweet treats without gluten, dairy and refined sugar there are recipes for Coconut Yogurt and Almond Yogurt. In my Healthy Fast Food book (Only in Finnish) there are Fruit Bomb Yogurt and Chia yogurt and in the Christmas book (Also only in Finnish) there is this Oven Apple Yogurt made with Oatmeal and Apples. And also from the N’Ice Cream book you can find a recipe for Breakfast popsicles made from homemade vegan yogurt.
So it looks like I have a bit of an obsession about this theme. But a good obsession, I must say!
Because without that obsession I would have not for example created this Blueberry Quinoa Yogurt. …I knooow, it sounds quite quirky – Quinoa Yogurt. (Maybe I should have named it a Quirky Quinoa Yogurt, ha!) But at least here in Finland one of the most popular vegan yogurts are based on oats and well, quinoa isn’t that much different. Just remember to add enough berries (other berries will do also!) and sweetener as the taste of quinoa alone can be a bit strong.
I was actually quite surprised after my first test batch when I tried to google if someone else had made something similiar, but couldn’t find anything. Nada! No quinoa yogurts on the market or quinoa yogurt recipes in the whole world wide web! Really? Gotta get my Quirky Quinoa Yogurt Factory running asap! Who’s in? Throw me an email and we’ll start a yogurt revolution together!
But now, will you excuse me, I have to get back to my office aka my bed and make new inventions. I got these ah-mazingly fluffy and soft Feel blankets & pillows from Familon with crispy duvet covers made from percale cotton to our new home and since then it has felt a surprisingly good idea to have a home office – and a studio – and a dinning spot – in the my bed.
I wish you a cozy and yogurt-filled weekend, my love!
Oh, and if you feel you don’t have time nor the patience for the fermentation process, you can as well eat the yougurt straight from the blender, as it can be enjoyed as a whipped porridge as it is!
In collaboration with: Familon
2 cups quinoa (cooked)
2 cups oat milk (or some other dairy free milk)
½ cup blueberries (fresh or frozen and thawed)
2-4 tbsp raw organic honey or coconut syrup
2 capsules of probiotics
½ tsp vanilla powder
Cook the quinoa according to the instructions in the package. Let it cool. Pour the quinoa into a blender and add the oat milk, blueberries and the sweetener. Blend until very smooth. Add more liquid, if needed, to create as smooth texture as possible. Taste and add more sweetener or blueberries, if you like. Open the probiotic capsules and pour the powder to the mixture. Mix gently. Pour the mixture into a sterilized and totally dry glass jar. You can sterilize the jar with boiling water in a big pot (for couple of minutes) or washing it in a dishwasher. Make sure not to leave any water in the jar. Close the jar with a lid or cover with a cheesecloth and a rubber band. Turn the oven light on but do not heat the oven. The oven light should keep the oven warm enough for the yogurt. Place the yogurt in the oven with the light on and leave the yogurt to set for about 8 – 12 hours. The longer you let the yogurt ferment, the stronger and sourer the flavor will be. Take the jar from the oven, stir in vanilla ja put the jar in the fridge and let it cool. Consume within a week.
The swirls in the picture are created with a white Almond Yogurt – Get the recipe here!
Time to fulfil your wishes. Your nut-free wishes! Nearly every time I post a new sweet recipe I get messages from my lovely readers with allergies asking if it would be possible for them to prepare the recipe without nuts or almonds. Most of the times I have to disappoint them because nuts and almonds play such a significant role in many raw/health recipes, and the recipe just wouldn’t be the same if you substitute them with something else.
But now, my babies – now I have something magnificent for you! Something that is nut-free, raw, vegan, gluten free, dairy free and naturally sweetened, all at the same time. And delicious too! This one is truly a crowd pleaser.
And it doesn’t lay on coconut! Many times nut-free treats use coconut to get the creamy rich texture, but I know that the taste of the coconut doesn’t please everyone. And I have to admit that I don’t prefer a strong coconut flavor either and nowadays I use coconut in my recipes in veeery subtle ways so that the strong hippie vibe doesn’t push through. (All my love to hippies ♡)
So, therefore I picked a more neutral ingredient here that still gives a nice wholesome consistency. I picked chickpeas – le chick! Those brilliant little creatures that are so versatile, nutrient-rich and lovely. Then I accompanied them with fresh organic dates. Because dates are my no. 1 favorite sweeteners and they also add a nice little bonus to the texture and taste. I really could not survive without fresh dates in my kitchen.
Which brings to mind another quoestion I get asked a lot – Which dates do I use? Well, the ones that you can always find from my kitchen are fresh organic dates by Fontana that are sold in cardboard boxes in fruit ja vegetable section in supermarkets – at least here in Finland. I like the texture, the taste and the fact that they are organic. They are also easy to find because they are available very widely in the supermarkets – at least here in Helsinki. So I was very happy to pair up with Fontana with this post, because I actually use their dates A LOT.
And here’s my hot tip for a natural date sweetener:
Buy a package of fresh dates. Preferably organic. Take about 20 dates, take out the stones and place the dates in a blender. Add about 1 cup water and 1 tsp vanilla extract or ½ tsp vanilla powder, if you like. Blend until creamy and smooth sauce. Add more water, if needed. And if you like your sauce to be extra smooth, remove the date skins under a running water. Then pour the sauce inside a sealable clean jar. Now you have a lovely sweetener that you can use when baking in breakfasts or in any way you want. Store the date paste sealed in a fridge and you can use it easily for 2 weeks.
Now there you have it. Go ahead and make this date caramel paste & my Le Chick! Caramel Bars and serve them for example to your Valentine next week. Moi moi!
In collaboration with: Fontana organic dates
(Nut-free, Vegan, Gluten-free, Dairy-free, Refined sugar-free)
1 cup chickpeas (cooked / from a can)
10 fresh dates, pitted
5 tbsp coconut flakes / shredded coconut
½ tsp vanilla powder (or 1 tsp vanilla extract)
10 fresh dates
3 tbsp tahini (or your favorite nut/almond butter)
3 tbsp coconut oil, melted
3 tbsp water
3 tbsp coconut syrup (or raw organic honey)
½ tsp vanilla powder (or 1 tsp vanilla extract)
a tiny pinch of sea salt
6 tbsp raw cacao butter, melted
4 tbsp coconut oil, melted
6 tbsp raw cacao powder
4 tbsp coconut syrup (or raw organic honey)
a tiny pinch of sea salt
OR about ½ cup of your favorite raw chocolate melted
Tin size: 17 x 12 cm / 7 x 5 inches
Cover the tin or the freezer safe container with parchment paper. Add the chickpeas into the blender and blend. Add dates, coconut flakes and vanilla and mix until a thick sticky mass. You may have to scoop down the sides of the blender in between blending. Taste and if you want add vanilla or other sweetener, for example coconut syrup. Spoon out the dough into the tin and even the surface with a spoon. Prepare the caramel sauce.
Place all the ingredients into the blender and blend until sticky sauce. Add a drop of water, if needed, but try to keep the mixture as thick as possible. Spoon out the caramel sauce and spread onto the base mixture. Prepare the chocolate frosting.
Melt cocoa butter and coconut oil in a warm water bath. Add cocoa powder, syrup and salt. Mix until a nice sauce. Taste and add more some of the ingredients, if needed. Pour the chocolate mixture onto the caramel sauce. Put into the freezer and freeze for a couple of hours or until solid. Take out of the freezer and cut into bars. Let thaw for about 15 minutes before serving. Store in the freezer or in the fridge.
Tags: cake, candy, chocolate, dairy free, Food, gluten free, nut free, raw food, Sweet