Raspberry Cacao Brownies

Raspberry Cacao Brownies
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 1 cup soaked and cooked red beans (or from a can)
  2. 1 cup oat flour*
  3. 1/2 cup buckwheat flour
  4. Pinch of salt
  5. 1 tsp baking powder
  6. 1/3 cup date paste**
  7. 6 tbsp raw cacao powder
  8. 1 cup frozen raspberries
Instructions
  1. Preheat oven to 170C (375F).
  2. Blend all ingredients except raspberries in a food processor until smooth. Fold in the raspberries and transfer to a square baking dish lined with baking paper.
  3. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Notes
  1. * I activated groats by soaking them with a tablespoon of whey for 48 hours, rinsing and drying them. Then ground in my blender into flour. If that's too much work sub with stoneground wheat flour
  2. ** add a bunch of dry dates to the blender, cover with hot water, soak for 5 minutes, then puree. Store in a closed container in the fridge for up to three weeks.
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Thin Austrian Pancakes

 Austrian Pancakes are one of the most famous Austrian dishes and are actually called “PALATSCHINKEN” – which, I’m sure, a lot of you will have trouble pronouncing 🙂

The biggest difference between pancakes and Palatschinken is the thickness of the dough. Palatschinken resemble more paper thin French crepes. As with all Austrian desserts, the batter includes refined white flour, eggs and cow’s milk. The good news is, that the recipe can be easily turned around and become a healthier plant based delight.P1030121

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The trick to get the Palatschinken so thin is to lift the skillet while pouring the batter in and to gently moving the skillet around in a circle so that the batter can spread out.

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..not always do they end up perfectly round!

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Austrians roll up the “Palatschinken”, the French fold them in half, then fold them again.

The filling can be either sweet or savory- our kids love them with blueberry or strawberry jam. You will find the sweet version in the “dessert” recipe section.

 
Austrian Pancakes
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 1/2 cups wholemeal flour
  2. 1 tsp baking powder
  3. Pinch of salt
  4. 2 tbsp whole grain soy flour
  5. 2 tbsp filtered water
  6. 1 3/4 cups almond milk
  7. Your favorite jam or homemade vegan nutella (see recipe)
Instructions
  1. In a large bowl, mix the soy flour with the water until ell combined.
  2. With an electric hand mixer, stir in the remaining ingredients.
  3. Heat a large non- stick skillet over medium heat. Spray it lightly with cooking spray.
  4. Add 1/2 cup of pancake mixture to the pan. While pouring the batter into the pan, move it around in circles so the dough spreads thinly and evenly, covering the whole pan.
  5. Cook until golden brown, then flip over with a spatula and brown the other side.
  6. Place pancake on a warmed plate and cover with aluminum foil.
  7. Prepare the rest of the pancakes.
  8. To assemble place one pancake on a plate and spread some jam on it. Roll it up and serve.
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Tapioca Pudding with Strawberries

 This recipe is a hit in my family- probably mostly and deeply loved by my husband. I usually soak the tapioca pearls overnight. You can top it with any kind of fruits, chia seeds or toasted sesame seeds.

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Our kids love to eat it at school for morning snack.

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Tapioca Pudding with Strawberries
Serves 4
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 2 cups almond milk, divided
  2. 1/3 cup tapioca pearls
  3. 1 cup coconut milk
  4. 2 tbsp cup maple syrup
  5. 1 tsp vanilla
  6. 1 tsp cornstarch mixed with 1 tbsp water
  7. 1/4 tsp salt
  8. Handful of strawberries
Instructions
  1. In a medium pot soak the tapioca overnight (or for at least 5 hours) in 1 cup of almond milk.
  2. When you're ready to cook, add the other cup of almond milk and bring the tapioca/ milk mixture over medium heat to a gentle boil. Add the coconut milk, vanilla, and syrup.
  3. Cook for another 5 minutes, stirring continuously.
  4. Add the cornstarch/ water mixture and salt, cooking and stirring for another 4 minutes.
  5. Let the pudding cool off and enjoy cold or slightly warm.
  6. Store in an airtight container in the fridge.
  7. When serving cut strawberries in pieces and top the pudding with them.
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Tapioca Pudding With Mango And Roasted Grated Coconut

 Coconut and mango are such a perfect pairing! I love that combination in anything.

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Our daughter LOVES strawberries and asked me to prepare her own little strawberry version.

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Tapioca Pudding With Mango And Roasted Grated Coconut
Serves 4
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Ingredients
  1. 2 cups almond milk, divided
  2. 1/3 cup tapioca pearls
  3. 1 cup coconut milk
  4. 2 tbsp cup maple syrup
  5. 1 tsp vanilla
  6. 1 tsp cornstarch mixed with 1 tbsp water
  7. 1/4 tsp salt
  8. 2 mangos, peeled and cut in small pieces OR
  9. 12 strawberries, washed and cut in small pieces
  10. 1/4- 1/2 cup of grated coconut
Instructions
  1. In a medium pot soak the tapioca overnight (or for at least 5 hours) in 1 cup of almond milk.
  2. When you're ready to cook, add the other cup of almond milk and bring the tapioca/ milk mixture over medium heat to a gentle boil. Add the coconut milk, vanilla, and syrup.
  3. Cook for another 5 minutes, stirring continuously.
  4. Add the cornstarch/ water mixture and salt, cooking and stirring for another 4 minutes.
  5. Let the pudding cool off and enjoy cold or slightly warm.
  6. Meanwhile, gently toast the grated coconut in a small skillet.
  7. Top with fruits and toasted coconut.
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Sweet Potato Halloween Muffins

AHHH!!

I learned today, that it is very hard to find Halloween muffin decorations here in Australia. My only find were edible white eyeballs… and Xmas decorations, but no knives, no little tombstones, nothing! So I guess I have to come up with some monster faces on the muffins. These are delicious and moist Halloween muffins- perfect for fall (even though technically here on the southern hemisphere it’s spring) with the yummy combination of sweet potatoes and maple syrup.

This recipe is very versatile- you can customize it to your own liking: In case you want to avoid the coconut oil, use slightly more applesauce and omit the oil altogether. The almond butter gives these muffins an extra nutty flavor. As an alternative to the nut butter, stir chopped pecans into the batter. You can also use pumpkin puree instead of the pureed sweet potato.

Unfortunately, you have to wait until I am done with baking and decorating the muffins to see pictures. I will upload them asap!

Got the first shot- before decorating them.

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I will probably use green coconut whipped cream and make scary faces…. let’s see.

Sweet Potato Halloween Muffins
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Prep Time
15 min
Cook Time
22 min
Prep Time
15 min
Cook Time
22 min
Ingredients
  1. 1 flax egg (1 tbsp flax meal mixed with 3 tbs water)
  2. 3/4 cup sweet potato puree
  3. 1/3 cup date paste
  4. 1 tbsp maple syrup
  5. 11/2 tbsp unsweetened applesauce
  6. 1 tsp pure vanilla extract
  7. 1 cup unsweetened almond milk
  8. 1 cup whole wheat pastry flour
  9. 1/2 cup oat flour (ground from rolled oats; alternatively, use more whole wheat flour)
  10. 1 1/2 tsp baking powder
  11. 1/4 tsp salt
  12. 1/2 tsp cinnamon
  13. optional: Halloween decorations
Instructions
  1. Preheat oven to 375F (170C).
  2. Prepare flax egg in a small bowl and let set for a few minutes.
  3. Add the following wet ingredients to a blender: sweet potato, date paste, applesauce, vanilla extract, flax egg and almond milk. Blend until smooth.
  4. In a bowl, combine the dry ingredients: whole wheat flour, oat flour, baking powder, salt and cinnamon. Mix well.
  5. Pour the wet ingredients into the dry ones and stir until smooth.
  6. Spoon the batter into muffin trays until filled almost to the top. Place 1 tsp almond butter in the center of each muffin and gently swirl around with a toothpick or a fork.
  7. Bake the muffins for 20-22 minutes until golden brown and a toothpick in the center comes out clean. Remove from oven and let them cool off completely before taking the muffins out of the trays.
  8. Store in an air-tight container in the fridge or freeze.
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Sweet Cashew Stuffed Dates With Figs

This delicious treat is whipped up in no time and will satisfy your sweet cravings! Feel free to top the dates with some of your favorite chopped nuts. Wonderfully sweet, dates are one of the most popular fruits of Arabian Peninsula. They, indeed, are concentrated sources of essential nutrients, vitamins and minerals. When eaten, they replenish energy and revitalize the body instantly. For these qualities, they are being served to break the fast during Ramadan month since ancient times. Plus, the fruit is also rich in dietary fiber, which prevents LDL cholesterol absorption in the gut and works as a bulk laxative. It, thus, helps to protect the colon mucous membrane from cancer-causing chemicals binding to it in the colon. What else can you ask for?

P1040112Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. The cashew apple is regarded as a delicacy in Brazil and the Caribbean. Unfortunately, I haven’t had the opportunity to try them yet but I am always on the lookout for these fruits.

Sweet Cashew Stuffed Dates with Figs
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 6 fresh dates (Medjool dates if possible)
  2. 1/2 cup cashews, soaked for at least 2 hours
  3. 1 tsp vanilla extract
  4. 3 tbsp almond milk
  5. 1 tsp maple syrup
Instructions
  1. In a food processor combine all ingredients except dates and process until smooth. Adjust the consistency of the cream by adding more milk.
  2. Slice the dates halfway through, remove the pit and fill them with the cashew cream.
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Sweet Austrian Apricot Dumplings

 These sweet dumplings are one of the kids’ favorite Austrian desserts. In my home country they are being served with a ton of powdered sugar. I use very ripe sweet apricots and don’t even find the need to use any additional sugar in this recipe. If you can only get your hands on semi- sweet fruits, feel free to put half a teaspoon of raw sugar inside the apricots.

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Sweet Austrian Apricot Dumplings
Yields 12
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Prep Time
40 min
Cook Time
12 min
Prep Time
40 min
Cook Time
12 min
Ingredients
  1. 5 large yellow potatoes (around 800 g)
  2. 2 1/2 cups flour blend (half whole wheat, half spelt)
  3. 1 tbsp vegan butter, melted
  4. 1 egg replacer (1 1/2 tsp egg replacer mixed with 3 tbsp water)
  5. Pinch of salt
  6. 12 fresh apricots (or frozen ones)
For the breadcrumbs
  1. 2 tbsp vegan butter
  2. 1 cup whole meal breadcrumbs
For the topping
  1. 3 tbsp raw sugar
  2. 1 tsp cinnamon
Instructions
  1. Boil potatoes in large pot of water, drain and let cool off completely.
  2. Peel and grate potatoes and place in large bowl. Add egg replacer, salt, butter and flour.
  3. Knead dough until it is firm and set aside (I usually chill the dough in the fridge for 10 min).
  4. Half and pit apricots.
  5. Divide dough in 12 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed. Place them on a slightly floured surface.
  6. Drop dumplings in a pot of boiling water and cook for 15-20 minutes.
  7. Meanwhile, heat butter in a large pan. Add breadcrumbs and fry until golden brown, stirring constantly. Turn off the heat.
  8. Transfer cooked dumplings to pan and move around so they get well coated all around.
  9. Serve warm.
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Roasted Pineapple With Macadamia Nut Creme

 The sweet nut creme pairs very nicely with the warm pineapple while roasting the pineapple takes away its acidity.

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Roasted Pineapple With Macadamia Nut Creme
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 small fresh pineapple, peeled, cored and cut into 1/2" slices
  2. 1 cup macadamia nuts
  3. 1 tsp vanilla extract
  4. 1/4 cup date paste
  5. 1 tbsp coconut flakes
  6. Pinch of salt
Instructions
  1. Preheat oven to 400F/200C. Arrange pineapple slices in a single layer on a baking tray lined with parchment paper. Roast for 30 minutes until pineapple is very tender and lightly browned.
  2. Meanwhile, process the remaining ingredients in a food processor until creamy, about 5 minutes. Scrape down the sides of the bowl in between. Chill in the fridge or serve at room temperature.
  3. Serve pineapples warm and top with the macadamia creme.
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Raw Avocado Vanilla Strawberry Pudding

 This is a perfect recipe for everyone who is not of fan of avocados but doesn’t want to miss out on the nutrients that avocados contain…Which makes it an ideal recipe for our son 🙂 There’s not even a hint of avocado taste in the pudding.

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Raw Avocado Vanilla Strawberry Pudding
Serves 2
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 6 large pitted Medjool dates
  2. 1 large avocado
  3. 1/4 cup almond milk
  4. Contents of 1 vanilla bean (or 1 tsp vanilla extract)
  5. 6 large strawberries
  6. More strawberries to garnish
Instructions
  1. Place dates in very hot water for 10 minutes. Drain.
  2. Place avocado and dates in a food processor and pulse to combine.
  3. Add milk and vanilla while blender is running.
  4. Drop in strawberries and process until smooth.
  5. Chill pudding in the fridge for at least 30 minutes.
  6. Garnish with sliced strawberries and serve.
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Raw Cacao Birthday Cake

I have to admit that I don’t enjoy decorating cakes. I love to bake but not to spend hours decorating one fancy cake that is usually gone within a few minutes. neither do I have the time nor the patience to create a little masterpiece. But twice a year I leave my comfort zone and try to make beautiful birthday cakes for our children… and every year, in the middle of the night still fiddling around with the deco I swear it’ll be my last cake. But making their cakes is my special birthday tradition and makes them very happy, which in turn makes me very happy.

In the past, I have made numerous princess castle cakes, a ninja cake, an extremely awesome pirate treasure chest cake (this really was a masterpiece) and last year, totally underestimating the time it takes to cut a gazillion little squares from coloured icing, a “Minecraft” cake for Ben.

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I have always been told to add the wet ingredients to the dry mixture when baking. But I have never questioned why. So recently, I’ve looked it up and found the following: The dry ingredients are lighter, less dense, and less viscous than the wet, which means they’ll have a tendency to float on top of the wet. The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry. You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients. Pouring wet into dry forces agitation and more uniform distribution.

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Decorate the cake to your liking. For the Minecraft cake I had to double the amount of batter, used a large rectangular baking pan, cut out large squares and layered them until I had the shape of a cube.

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Firstly, I colored white icing to get 6 different colors, three different greens, light brown and grey. For the squares, I made myself a template, covered it with wax paper, rolled out the colored icing and cut it into squares.

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Doesn’t sound too hard, was´t too hard but took a VERY long time!! So be prepared to enjoy a glass of wine while you´re at it and put on our favorite music… and have a friend over to help and chat with you!

My cake wasn’t decorated perfectly, but it sure made a huge impression on the kids and they were talking about the coolest cake ever for a very ling time.

Raw Chocolate Cake
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 1/2 cups unsweetened almond milk
  2. 2 tbsp apple cider vinegar
  3. 2 cups unsweetened applesauce
  4. 1/2 cup strong brewed coffee (I use decaf for a kids' cake or sub with more almond milk)
  5. 1 1/3 cups date paste (see recipe in "desserts")
  6. 2 cups + 2 Tbsp whole wheat pastry flour
  7. 3/4- 1 cup raw cocoa powder
  8. 2 tsp baking soda
  9. 1/4 tsp salt
For the Frosting
  1. 1 cup date paste
  2. 5 tbsp raw cacao powder
  3. 1 tbsp brown rice syrup
  4. 1 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray 2 8-inch round cake pans with nonstick cooking spray.
  2. Mix the almond milk and vinegar in a large mixing bowl, and set aside for a few minutes.
  3. Add the oil, coffee, date paste and applesauce and beat until well combined.
  4. In a medium bowl combine the flour, cocoa powder, baking soda and salt.
  5. Add the wet mixture to the dry ingredients and mix until smooth.
  6. Divide batter evenly between the 2 cake pans.
  7. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  8. For the frosting, blend all ingredients together.
  9. Coat one cake with half of the frosting, then top with the other cake. Cover the cake with the remaining frosting and decorate to your liking.
Notes
  1. Depending on the size of your cake, you might need to bake two cakes.
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