Tasty Dreamzzz: oil-free

Coconut-Pistachio Cheesecake (Vegan, Oil-free, GF, Raw)

cheesecake 9:48 π.μ.

Pistachios!!I love pistachios so much, I have always some on hand.This recipe was created by combining ingredients I had in my cabinet till it tasted the way I wanted. It is extremely easy to put together and the ingredients are common to find .If you don't like pistachios you can use almonds,hazelnuts, pecans, walnuts...The list goes on and on.Allergic to nuts?Roasted sunflower seeds will do the job! If you want to make it lower in fat you could substitute nuts with more oats.Whatever you decide to put in it, the result will surprize your taste buds pleasantly!

Besides pistachios it contains coconut cream, a splash of lemon, coconut sugar, oats and dates.Super simple and utterly delicious!

This cheesecake is:
SWEET
CREAMY
RAW
GLUTEN-FREE
WHOLESOME
OIL-FREE
I really hoope you give this a go and let me know in the comments below!

Coconut-Pistachio Vegan Cheesecake

Serves: 8 slices

Prep. Time: 25'

Freezing time: 4 hours

Total Time: 4 hours and 25'

Ingredients:

For the base:

1 cup dates pitted
1 cup oats (use gluten-free if desired)
1 cup pistachios
1/2 cup dessicated coconut
3 tbs agave syrup (or maple syrup)

For the filling:

1 can coconut cream (chilled in the fridge overnight)
3 frozen bananas
3 tbs lemon juice
1 tsp vanilla extract (optional)
1/2 cup coconut sugar (or any sugar you prefer)

Toppings:

Cacao nibs
Pistachios
Coconut
Vegan white chocolate (I love "Ichoc" brand )

Method:

1.The night before, place the bananas in the freezer as well as the coconut cream in the fridge.
2.Blend the ingredients for the base and place in an 8" baking pan.Press with your hands and place in the fridge to let it set.
3.Scoup out the coconut cream from the can(not the liquid at the bottom).Place the cream in a blender along with the remaining 'filling' ingredients.Blend and pour it onto the base.Place the baking pan in the freezer (not fridge!) .After 4 hours you can take it out, slice it and enjoy!

*TIP:This cheesecake is stored in the freezer. Before you eat it, I recommend you let it in room temperature for 20 minutes (I know it's a long time to not be temped to dig in ) .This will allow the cream to soften.

Apricot Bites

coconut 1:11 μ.μ.

Hello hello!Now that summer is JUST around the corner, the farmer's market in our area is filled with the wonderful smell and bright color of apricots.I've always loved the taste of dried apricots but not so much of the fresh fruit really.To be honest, the fluffy and "furry" skin of apricots and peaches gives me the chills.I cannot stand it so I always peel the skin off before I eat them.Weird of me huh?Comment below if this happens to any of you.I am looking forward to realising I am not the only one in this world that gets freaked out by the fluffy skin of a fruit.

The recipe I have for you today is super easy, requires only 4 INGREDIENTS, 10 MINUTES and a food processor to make.It consists of dried apricots, dates, almonds and coconut which all tie together into scrumptious chewy little bites of sweet and fruity goodness!Unbelievably good on top of ice cream or dipped in melted chocolate.Refined sugar-free, gluten-free, vegan and incredibly tasty!Warning: once you make them you won't be able to stop yourself from eating 10 of them at once.They are that good!

It kinda looks like an apricot delight and to be honest, that was my intention when I was thinking about that recipe. We have a traditional sweet treat here in Greece called lukumia (nothing like lucuma), which is basically a soft, jelly candy covered in icing sugar and most commonly rose-scented.I highly recommend you try them when you are visiting Greece!

Apricot Bites

Serves: ~15 bites

Prep. Time: 10'

Total Time : 10'

Ingredients:

250 g (1 1/2 cups) dried apricots
40 g (1/4 cup) pitted dates
30 g (1/3 cup) shredded coconut
40 g (1/3 cup) almonds
pinch of salt

Method:

Process your almonds, salt and coconut together in a food processor into a fine powder.
Add the dried apricots and dates and process again till the mixture sticks together and forms a "ball" in your food processor.
Shape the dough into a long roll with your hands and roll into shredded coconut. Cut to desired size pieces and enjoy!

Fluffy Bagels

bread 4:35 π.μ.

I have a recipe for the best vegan, oil-free bagels for you today.It requires only 5 ingredients and is very easy to follow.I used two types of flours, half whole wheat and half multigrain.The results were amazing and I knew I had to share the recipe with the world.So tasty you will want to eat them all at once.Crispy on the outside and extremely fluffy on the inside with crunchy bits of nuts from the multigrain flour.Perfect with vegan cream cheese, peanut butter or vegan nutella, they make an excellent breakfast, lunch or snack.

Fun Fact: I've never had an authentic bagel in my life.It isn't a typical food here in Greece and I decided to try it out (the vegan way of course).I am so impressed, I'm going to be making them on a regular basis.However, I have to admit that the process requires some extra time and intermediate planning skills, BUT I can guarantee the results are going to please your belly and soul, so don't hesitate and get in the kitchen.You can totally do this!

There are three main phases.The resting, boiling and baking phase all of which are pretty simple.If you have a mixer with a dough attachment you will save yourself 7 minutes, otherwise, watch a youtube video or a tv show while kneading.Makes the process go by a lot faster.

All in all, I believe you make them and enjoy them as much as I did.If you do, leave me a comment or tag me on Instagram. Good luck and have a great day!

Bagels

Serves: 10 bagels

Prep. Time: ~ 1 hour and 20'

Baking Time: 30'

Total Time: ~1 hour and 50'

Ingredients:

500 g flour (I used half whole wheat and half multigrain)
300 ml warm water
2 tbs sugar
1 tsp salt
9 g dry yeast
1 tbs baking soda
toppings of choice (I used sesame seeds, poppy seeds, cayenne pepper and dried herbs)

Method:

Dissolve the sugar into the warm water and add in the dry yeast.Let it sit for 5 minutes till the yeast gets activated.
Place your flour and salt into a bowl and make a well in the middle.Pour the yeast mixture into the well and start kneading.If you do the kneading by hand it should take around 8 minutes.If you use a mixer with a dough attachment it should take around 5 minutes.
After you are done kneading, cover the bowl with a towel and let it rest for 1 hour.
When the time has elapsed, separate the dough into 10 balls.Place the balls onto a baking paper lined tray. Make a hole in the middle of each ball with your fingers.Cover with a towel and let them rest again for 30 minutes.
Place some paper towels on a big plate.Onto separate plates, place your toppings (sesame seeds, poppy seeds, cayenne pepper, dried herbs etc.).
After 30 minutes have passed, fill a big pot with water and bring to a boil.Add the baking soda into the water and place the bagels in batches into the water. Let them cook for 30 seconds on each side.Place them on the paper towels and let them drain for a bit.Cover with the toppings and put them back onto the baking paper lined tray.Change the paper towels on the plates with some new ones and repeat the process as many times as needed.
Bake the bagels for 20 minutes until golden brown.Let them cool for 10 minutes and enjoy!

Rich Chocolate Cake (Vegan)

breakfast 3:28 μ.μ.

Well, here I am again with a lovely recipe for you.Rich Decadent Chocolate Cake with only 7 INGREDIENTS, 1 bowl and a whisk required!I haven't had cake in what seems like months, but I have to say this one totally made up for that cake-absence time in my life.Moist, sweet and generously glazed, perfect with a cup of warm coffee or served with fruit and peanut-butter as an indulging breakfast.

NO dairy or eggs required to make this delicious dssert.Who said a plantbased diet includes only lettuce and bananas?I'm here to prove wrong to those who did say such thing and inspire everyone to get in the kitchen and work with whatever ingredients they have.That's the way that recipe came to life.More specifically speaking, this recipe has the same base as my Chocolate-Peanut Butter Pancakes (if you haven't tried them make them now ,they are amazing).I just switched up the peanut butter for tahini and added a bit more sugar and almond milk.

You can also use coffee instead of almond milk, as it brings out the chocolate flavour even more.If you are an orange-chocolate combination lover you can definitely substitute with orange juice and add a bit of orange zest to spice things up.Next time, I'll add walnuts or dried apricots because I'm a sucker for different textures in food.If a cake is too dry, I won't like it and if a soup is straight up liquid I won't eat it.That's the reason I glaze my cakes generously and I eat soups (that happens very rarely) with a piece of toasted bread or croutons in it.

Enough rambling!I hope you give this one a go.If you do,let me know how it went and if you liked it.Wish you all a wonderful day, full of cake!

Rich Chocolate Cake

Serves: 13 pieces

Prep. Time: 15'

Baking Time: 40'

Total Time: 55'

Ingredients:

For the cake:

2 cups spelt flour (or all-purpose or whole-wheat)
1 cup cacao powder
1/2 cup tahini
2 cups almond milk (or orange juice or coffee)
1 cup + 4-6 tbs sugar (depends on your preferred sweetness level)
1 tbs baking powder
2 tsp apple cider vinegar
1 tsp vanilla extract (optional)
pinch of salt

For the glaze:

4 tbs cacao powder
4 tbs agave syrup
2-4 tbs almond milk

Method:

1.Preheat your oven to 160 degrees celsius (320F).

2.Whisk the tahini, almond milk, sugar, vinegar and vanilla extract into a bowl.Let it sit for 5 minutes.

3.Into the same bowl shift the flour and cacao powder.Add in the baking powder, salt and mix until the flour is just incorporated.

4.Grease a cake pan with oil and pour in the mixture.Bake for 40 minutes (I used the fan setting and the third rack of my oven).Let it cool for 10-15 minutes before you take it out of the pan.

5.Mix the glaze ingredients and pour onto the cake.Enjoy!

Cheesy Vegan Savory Pancakes

breakfast 5:43 π.μ.

How many of you have had savory pancakes?Pancakes are so versatille and I'm quite bored of seeing only sweet ones (most of them including bananas which is not my cup of tea).That's why I decided to create some cheesy, delicious, moist, savory pancakes.I know many of you prefer to follow an oil-free diet. Don't worry, I got you covered, the oil in this recipe is totally optional and won't undermine the amazing flavor of these beauties.

The ingredients are so easy to find and if you don't like dill you can easily substitute with parsley, thyme or any other herb of your choice.Same goes to the spices.I kept it simple and added only black pepper and garlic powder.I am sure all spice or cumin would be a great addition to the intial recipe.

Not in the mood for something savory (like me, always) then try my Chocolate-Peanut Butter Pancakes. They are AMAZING!!

Did I tell you that you will have these on your plate in under 30 minutes?Well, I'm telling you now.That means you won't be drained and you will have the energy to go to the gym!Begginers get your props out and be ready to ace the cooking game.They're that easy to make!

"CHEESY" VEGAN SAVORY PANCAKES

Serves: 7 pancakes

Prep. Time: 10'

Cooking Time: 20'

Total Time: 30'

Ingredients:

1 1/2 cups flour (I used 1 cup oat and 1/2 cup spelt)
1 cup unsweetened almond milk or water (use 1 1/2 cups if you use oat flour )
1 chia egg (1 tbsp chia seeds + 3 tbs water)
4 tbsp nutritional yeast
3 tsp baking powder
4 tbs dill chopped
1 tsp garlic powder
1/2 tsp salt
black pepper to taste
olive oil for frying

Method:

1.Mix the chia seeds and the water in a bowl and place in the fridge to firm while you work on the recipe.

2.If you use oat flour process the oats into flour in a food processor.Place the flour, baking powder, nutritional yeast, garlic powder, salt, pepper and chopped dill.Mix together.

3.Put the almond milk into the bowl and whisk.Add the chia seeds and give the mixture a final stir.

4.Heat some oil on a skillet over medium-high heat and place 1/3 cup of the batter at a time.Wait until on the top of the pancake all the bubbles have popped and then flip it (about 3-4 minutes).Repeat the process for the remaining batter.Enjoy!

Σελίδες

Coconut-Pistachio Cheesecake (Vegan, Oil-free, GF, Raw)

Coconut-Pistachio Vegan Cheesecake

Ingredients:

Method:

Apricot Bites

Apricot Bites

Ingredients:

Method:

Fluffy Bagels

Bagels

Ingredients:

Method:

Rich Chocolate Cake (Vegan)

Rich Chocolate Cake

Ingredients:

For the cake:

For the glaze:

Method:

Cheesy Vegan Savory Pancakes

"CHEESY" VEGAN SAVORY PANCAKES

Ingredients:

Method:

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