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Dreamy Blueberry Thyme Raw Cake

29.8.2017

Hiya Honey! Look what I’ve got for you today – A dreamy and creamy blueberry thyme raw cake –  A cake that can also be found on the cover of the latest THRIVE magazine. That’s right, babe, my cake is an actual cover girl! So sooo amazing! There’s also a four page spread & a feature of me in the magazine in where I share some of my food secrets + many many other great features and recipes of super talented recipe creators.

I first created this blueberry raw cake in the spring with a collaboration with a Finnish salad and herb producer Järvikylä when I made an adaptation of their thyme blueberry cake and during the summer the cake photo has become easily one of my most shared and liked IG posts ever and it has been so much fun to see people making their own creations of it and posting them on their pages and sharing them with me. The beauty and magic of Instagram.

To celebrate my cover photo I thought to share the recipe here on my site too – So here you go, my friend, go and enjoy these blueberry filled dream bites!

V

(gluten free, dairy-free, naturally sweetened)

Base:

½ cup pecan nuts

½ almonds

7 fresh dates, pitted (or dried organic soft apricots)

a pinch of sea salt

 

Filling:

2 cups cashew nuts (soaked for 30 minutes & rinsed)

½ ripe banana

¼ cup coconut oil, melted

5-6 tbsp raw organic honey (or maple syrup or coconut syrup)

¼ cup oat milk or almond milk

fresh lemon juice from ½ lemon

1 tsp vanilla extract

½ cup blueberries

a handful of fresh thyme leaves

 

On top:

blueberries

fresh thyme

 

Pan diameter: 18 cm / 7 inches

Place a piece of parchment paper in the bottom of a cake pan. Place the lamonds and nuts into a food processor or a high-speed blender and blend until crust. Add dates or apricots and blend until mouldable dough. Press the dough firmly into the bottom of the cake pan. Prepare the filling.

Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth. Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour about ⅓ of the mixture into the cake pan and smooth out the surface. Add blueberries and thyme to the food processor / blender and blend with the remaining mixture. Taste and add some spices if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling. Top with blueberries. Place the cake pan into the freezer for about 2-3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Sprinkle on some thyme leaves, serve and enjoy. Store in the fridge.

 

As seen on THRIVE magazine!

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In bed with the Quirky Quinoa

17.2.2017

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!

V

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!

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3 Ingredient Chocolate Cake

11.12.2015

After a long development I can proudly announce that I have captured the essence of a chocolate cake. And here comes the news: A delicious chocolate cake can be done with only just 3 ingredients!

And before you say anything, like "3 ingredient chocolate ain't no news, miss!, let me clarify: this ain’t one of those 3 ingredient cakes, that has been spreading in the internet, which includes store-brought chocolate, which actually contains a big bunch of different ingredients. No, no, no.

This cakes includes solely 3 basic NATURAL ingredients: Organic eggs, dates and raw cacao powder. Yep, that's all you need.

You can of course refine the recipe for example with vanilla powder, cinnamon or a tiny pinch of chili. And top with super easy chocolate mousse, or whipped coconut cream and berries!

The recipe is from my brand new cookbook, and I feel it is a good example of how simple you can make cooking, and still enojy nice flavors and clean ingredients.

And then to the muse of my cake! I have dedicated this cake to my friend’s amazing ethical fashion brand Lovia. Lovia’s clothes and accessories are produced in Helsinki, Finland and they use mainly recycled and organic materials in their clothes and accessories. I recommend to take a look at their beautiful and unique products, photos and films at their site.

Lovia’s pure, wild, clean and dark style made me think of deep chocolate flavors and pure basic ingredients used in a new and innovative way. And the outcome was truly somewhat magical!

As a christmas present Lovia wanted to offer 30 % discount to Vanelja’s followers during this weekend. With the code LoviaVanelja30 you can get the discount when shopping at their online store before the midnight of 13th of December.

So have some chocolate cake folks and make your weekend merry!

V

3 INGREDIENT CHOCOLATE CAKE

Preparing time: 25 minutes

Cake:

  • 4 organic eggs
  • 10-15 fresh sweet dates
  • 1,5 dl raw cacao powder

Cake tin diameter: about 17 cm / 6,5 inches

Preheat the oven to 200 C / 400 Fahrenheit degrees. Grease/oil the sides and the bottom of the cake tin. Cut pieces of parchment paper to cover the bottom and the sides. Remove the stones from the dates and add all the ingredients to the blender. Blend until smooth. Pour the dough into the cake tin and bake for 20-25 minutes until the surface looks dry. Watch out not to dry the cake too much (a tough job!). Let the cake cool completely before you remove the cake from the tin. Notice that the surface will come down quite a bit. Enjoy with chocolate mousse and nut crust or whipped coconut cream and berries!

CHOCOLATE MOUSSE FROSTING

  • 1 can (400 ml) full fat coconut milk (kept in the fridge)
  • 3-5 tbsp raw cacao powder
  • 1 tbsp organic honey (or coconut syrup)

Take the coconut milk can from the fridge and scoop the white thick paste into a bowl. Add cacao powder and sweetener and whip with a mixer until mousse. Taste and add more cacao or sweetness if needed. Use as a frosting.

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White pizza

24.3.2015

Who ordered a super tasty grain-free and yeast-free pizza? Hold your tablecloths! Here comes your waitress with so jaunty dance moves that even the pale white pizza on my tray almost blushes.

But what can you do when you have created something so tasty and phenomenal – A delicious white pizza that is build on a gluten-free, yeast-free and vegan pizza crust and which is one amazing combination of a crispy pizza and and a rich savory pie – with a hint of flaky mouthfeel to it. It is simply a hit!

I first planned to post it on friday, which is a classcial pizza day, but then thought, screw that, I´m probably going to make it on every evening this week so I must give others the opportunity to do that also. And preparing this “pizza pie” takes less than 20 minutes so you could actually make it even on your lunch break.

And wait, before you run to buy the pizza ingredients I want to highlight also these two gluten-free Vanelja Pizzas, that you could also find interesting:

Butternut Squash and Sage Pizza

Cauliflower Pizza

Try these out and find your favorite!

V

WHITE PIZZA

Crust:

  • 2 tbsp chia seeds + ½ cup water (or 2 organic eggs)
  • 1 ¼ cup almond meal
  • ½ cup potato starch
  • 2 tbsp psyllium husk
  • a pinch of salt
  • ½ cup olive oil

Filling:

  • 5 oz mozzarella
  • 5 tbsp feta cheese
  • about 3 sliced artichoke hearts
  • about 5 cooked green bean
  • 1 crushed garlic clove
  • green olives
  • black pepper
  • dried herbs

On top:

  • Olive oil

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Mix water and chia seeds in in a small bowl and set aside for about 5 minutes. In the meantime put all the other ingredients into a bowl and mix. Add the chia seed mixture (or 2 eggs) and stir. Place the dough on a parchment lined baking paper and press or roll the crust to be about half an inch in width. Bake for about 12 minutes or just until the crust starts to become a very light golden brown. Take out from the oven, add the toppings and put back for about 5 more minutes, or until the cheese is well melted. Take out from the oven, sprinkle some olive oil on top, serve and enjoy!

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Raw Chocolate Coconut Cream Cake

8.2.2015

This cake was born to be a legend. I first released the recipe over two years ago in my old blog and it immediately gained a great success. I haven´t got that much comments and feedback from any of my other recipe. Both raw cake and traditional cake lovers seemed to love it. And no wonder. It combines creamy vanilla frosting, deep chocolate flavors and banana. You just can´t go wrong with those simple and always stylish ingredients.

The recipe found its way also into my healthy treats cook book and now I think it´s time to release it again online – in the name of democracy. Classics belong to everyone.

So help yourself and stick your spoon into what I would modestly call one of world´s best raw cakes.

V

RAW CHOCOLATE COCONUT CREAM CAKE

Base:

  • 3 cups almonds
  • 1 cup grated coconut / coconut flakes
  • 1 medium sized banana
  • 5 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Chocolate Filling:

  • 5 tbsp grated cocoa butter
  • 1 tbsp virgin coconut oil
  • ¼ cup peanut butter
  • 3 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Frosting:

  • 1-2 bananas
  • coconut whipped cream (See instructions HERE)

On top:

  • coconut flakes

Cake tin: about 7 inch or 17 cm

Coconut whipped cream:

Prepare coconut whipped cream. See instructions HERE. Move the whipped cream to the refrigerator and let it sit until you’ve made the cake.

Base:

Chop the almonds in a blender. Add coconut flakes and the banana and mix to a smooth paste. Add raw cocoa powder, sweetener and salt. Stir. The dough should be now easily moldable, quite dry but not crumbly or flaky. If necessary, add ground almonds or coconut flakes. Taste and add sweetness if desired.

Chocolate Filling:

Melt the cocoa butter and coconut oil in a warm water bath. Add peanut butter, cocoa powder, honey and salt. Stir. Taste and add sweetness if desired.

Assembly:

Cut a round piece of baking paper on the bottom of a cake tin so that the cake is easy to move afterwards. Press half of the base dough into the bottom of the pan tightly and evenly. Apply a thin layer of chocolate filling over the dough base. Leave the rest of the chocolate filling wait in the warm water bath. Transfer the cake tin in the freezer for about 15 minutes or until the chocolate has hardened. Take the pan from the freezer and press the rest of the base dough over the chocolate filling. Then pour the rest of the chocolate filling on top of the dough and put the pan in the freezer again.

When chocolate has solidified in the freezer, remove the cake from the pan and lift on a serving plate. Let the cake melt for a moment in a room temperature. Slice a banana or two and put the slices on top of the cake. Take the coconut whipped cream from the fridge and frost the cake. Add some coconut flakes on top. Serve and enjoy!

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Paleo toast for Papa

9.11.2014

This sunday is Father´s Day here in Finland. And because our papa – as in my man – does not appreciate too much cakes or other pastry I designed some savory treat for him: Paleo toast with ricotta cheese, pear slices, cinnamon, pecan nuts and honey on top. To be served him in bed, of course.

These darlings were so good. You really need to make them, now. Or at least for tomorrow breakfast. If you happen to value a good and luxurious toast. And who wouldn´t?
Toast makes you happy, especially with abundant toppings like these. There´s something addictive with combination of soft and crispy, warm and cold, sweet and savory. Attraction of the opposites. Attraction of a good toast.

V

PALEO TOAST

2 ½ cups almond flour

5 tbsp coconut flour

3 tbsp arrow root powder (or for example potato starch)

¼ cups crushed flaxmeal

½ tsp sea salt

1 ½ tsp baking powder

5 organic eggs

¼ cups organic butter or melted coconut oil

1 tbsp organic honey

1 tsp apple cider vinegar

⅔ cups natural full fat Greek / Turkish yogurt (or for example organic almond or soy yogurt)4 x  8 inch or 10 x 20 cm loaf pan

Preheat the oven to 175 Celsius (350 F) degrees and grease the loaf pan. Mix all the dry ingredients in a large bowl. Whisk eggs in a separate bowl with melted fat, honey, apple cider vinegar and yogurt. Mix wet and dry ingredients gently. Do not mix the dough too much so that the bread will not become too dense. Pour the batter into the loaf pan and bake in the middle of the oven for about 30-40 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool and slice the bread.

Toast the bread slices, spoon some ricotta cheese on toasted bread, slice some pear on top and sprinkle with some cinnamon and pecan nuts. Complete with honey. Serve and enjoy!

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Sunday in bed

24.10.2014

What happens when two ultimate breakfast lovers and foodies meet? Answer is: Sunday in Bed breakfast menu. Which means foods that make you stay with your breakfast long, keep your pajamas on the whole day, crumble on sheets, leave food and dishes here and there so that you can return eating after a small nap.

We created the menu together with super lovely Tuulia from Uusia Tuulia blog (that you can read also in english now!) We two share the same food visions, we love good and delicious food, clean flavors, fresh ingredients, and most of all, good breakfasts.

Sunday in Bed breakfast menu includes:

  • Almond yogurt

  • Berry almond granola

  • Lemon pancake

  • Orange blossom jam

  • Hemp bread rolls

  • Kiwi Spinach Apple juice

I could go on and on about how amazing all these dishes are eaten together or alone, but instead I just recommend you, very warmly, to write down all these ingredients and get them for your slow weekend mornings.

The recipes for almond yogurt, jam and bread rolls you can find here below and the recipes for granola, pancake and juice you can get from Tuulia´s blog.( Just switch the language to english from the upper bar on her page!)

Have lazy and lovely weekend!

V

ALMOND YOGURT

(dairy-free)

  • 2 cups raw almonds (soaked overnight)
  • 4 cups water
  • 2 tbl honey
  • 1 probiotic capsule or 1 package vegan yogurt starter 3 tbls natural yogurt/ unflavored vegan yogurt with active bacterial culture
  • 1 – 3 ts agar agar (if you want your yogurt to be thicker)

blend soaked and strained almonds, water, and sweetener and blend until smooth. Strain the mixture with cheese cloth on top of a bowl, so that you get a nice white almond milk. You can use the left over almond pulp for example with crackers or bread rolls.
Pour the almond milk into a pot and warm it so that it almost boils. If you want your yogurt to be thicker, add agar agar and boil carefully for about 5 – 7 minutes and add probiotic powder after that. Allow the mixture to cool. Stir in the brobiotic powder / yogurt. Pour yogurt into a sealable clean glass jar. Allow the mixture to incubate for about 6 – 12 hours. Store the yogurt in an air-tight container/jar in the refridgerator.
Try different lengths of time yogurt cultures and amount of culture you use so that you find the best way to make the perfect yogurt for your taste!

HEMP BREAD ROLLS

  • 1 tablespoon of chia-seed + 0,5 cup water
  • 1,5 cup almond flour (you can substitute part of this with the almond pulp left over from making the almond yogurt)
  • 0,5 cup oatmeal
  • 0,25 cup potato flour
  • 0,5 cup hemp seeds
  • 0,25 cup of linen seeds
  • 1,5 tsp psyllium fiber husk
  • 1,5 tsp baking powder

  • 1,5 cups of water (or some dairy-free milk)

  • 0,25 cup melt butter (or coconut oil)
  • 2 tablespoons hemp oil
  • 1 tsp local honey
  • 0,5 teaspoon of apple cider vinegar
  • pinch of sea salt

Preheat the oven to 200 celcius degrees. Mix chia seeds and oat milk in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix the dry ingredients together in a bowl. Add water, melted butter/oil, chia gel, honey, apple vinegar and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like a yeast dough – not dry. If necessary, add some flour or liquid.

Take pieces of dough and roll them into balls and put them on a baking tray covered with a baking sheet. Sprinkle some poppy seeds on top. Bake the buns for about 30 minutes in center of the oven until they are nice and golden. Take out of the oven, let them cool a bit, serve and enjoy!

ORANGE BLOSSOM CHIA-JAM

  • 3 oranges
  • 3 tablespoons local raw honey
  • 1 teaspoon orange flower water
  • 3 tablespoons chia-seeds

Puree the oranges in the blender until the mixture is smooth. Add the honey and orange blossom water and stir. Taste and add sweetness, if you will. Pour the mixture into a clean, sealable glass jar and stir in the chia-seeds. Leave to thicken, stir after 15 minutes and put the jar in the fridge for about 1 to 5 hours. Use with pancakes or other goodies! Store in a refrigerator in closed jar. Use within a week.

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Enjoyistic butternut squash and sage pizza

26.9.2014

Well this is something else. When you get a slice of tasty gluten free pizza, then you know you´re having a good day. I already have one nice gluten free pizza recipe here, a cauliflower pizza that is. And now here comes another champion! This stuff is gluten free and grain free, so it’s suitable for many kinds of diets. Also to people who follow enjoyism, which I do. The most important guideline in our ideology is to eat only food that we can enjoy, other we steer clear of.

The most interesting thing about this deeply enjoyable pizza is that you don’t add any tomato sauce, but instead you spread generously ricotta cheese on the base. Then you slice some butternut squash and mince some garlic on top. And enjoy it with fresh sage leaves.

-Very exquisite taste, said my husband. -Fucking good!, slipped from my mouth. And even in front of our child. Happily, she didn´t probably hear. By the looks of it, she too was following the rules of enjoyism, swinging slowly, with her eyes closed and savouring deeply her pizza slice.

PALEO BUTTERNUT SQUASH PIZZA

2 pizzas

Pizza base:

  • 2 dl Coconut Flour
  • 2 dl tapioca flour (starch)
  • 1 tablespoon psyllium husk
  • ½ teaspoon sea salt
  • 1 dl olive oil
  • 1 dl heated water
  • 2 organic eggs

Filling:

  • 2 dl ricotta cheese
  • 1 Butternut Squash
  • 1 clove of garlic
  • pinch of flake salt
  • black pepper
  • a handful of fresh sage

Preheat oven to 225 celsius degrees. Combine coconut flour, tapioca flour, psyllium husk and salt in a bowl. Pour in olive oil and warm water and stir. Add the lightly whisked egg. Mix until well combined. Add two to three more tablespoons of coconut flour until the mixture is a soft but somewhat sticky dough. Place the pizza dough ball onto a sheet of parchment paper. Roll out the dough until it is fairly thin. Add flour if needed, but be careful that the dough wont´´ become too dry. Place the rolled out dough into preheated oven and pre-bake for about 12 minutes.

Slice the butternut squash into thin slices, with mandolin or with a sharp knife. Take the pre baked pizza crust from the oven. Spoon on some ricotta cheese and place the butternut squash slices on top. Grind on some black pepper and sprinkle some salt finger. Chop one clove of garlic on the surface (or squeeze it on top of baked pizza with a garlic clamp). Bake in the oven for about 15 more minutes. Take out from the oven, top with some fresh sage leaves, serve and enjoy!

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