HOW TO MAKE CHIA PUDDING
Make chia seed pudding for a healthy breakfast or snack right at your fingertips. Bonus — it’s super easy to make!
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with cashew milk, coconut or almond milk and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor. Its great to have for breakfast, as a snack or dessert. You can use either black or white chia seeds here, or a mix. Before serving, feel free to thin out the pudding with a little extra plant milk to taste since it will continue to thicken as it sets.
Overnight Chia Seed Pudding
breakfast, snack, dessert
- 60 g chia seeds
- 500 ml cashew milk
- 1 Tbsp agave syrup
- 1 Tbsp maca root powder optional
- 1 Tbsp raw cacao powder optional
- fresh mango for topping
- freshly grated vanilla bean for topping
- In a bowl combine chia seeds, cashew milk, agave syrup and maca powder. Whisk to corporate. Cover bowl and keep in the fridge overnight.
- Now add about 2 Tablesppoons of soaked chia seeds and combine with cacao powder.
- In a jar add the plane chia seeds and layer with the chocolate chia pudding. Top up with puréed mango or fruit of your choice. I have decorated it with desiccated coconut and grated vanilla bean. Enjoy!
Store the chia pudding in a glass jar for up to 1 week in the fridge.
For more breakfast goodness check out my homemade vegan coconut yogurt recipe for a change. Classics just never get boring.
Vegan Berry Cheesecake
Baked vegan cheesecake with a creamy tart filling and juicy raspberries. This baked cheesecake has the creaminess of a regular cheesecake and, with the right flavorings, is simply delicious!
Simple, quick, practical, and gluten-free!
I used soy yogurt for this vegan cheesecake, and I topped it with raspberries. The recipe is pretty easy, and you don’t need any fancy ingredients. Soybeans are high in protein, so that is a plus if you want some extra macros in your slice of cake. Honestly, a slice of this goodie keeps me full for quite some time, so I sometimes even eat it as a snack. Guilty as charged!
This cheesecake can be kept in the fridge for up to a week. It is best to keep it covered to avoid it from drying out.
Vegan Berry Cheesecake
Creamy, decadent vegan cheesecake made with a date-walnut crust and soy-yogurt filling for the ultimate tangy-sweet treat. Just few ingredients needed for this beautiful and delicious vegan and gluten-free cheesecake.
- 1 24cm baking pan
For the base
- 200 g walnuts
- 200 g dates or raisins
- 1 Tsp coconut oil
For the filling
- 1 kg soy yoghurt
- 80 g cornstarch
- 50 g brown sugar
- 1/2 piece fresh vanilla bean seed or 1 tsp pure vanilla extract
- 1 Tbsp fresh lemon juice
- 1/2 tsp turmeric powder
For the topping
- 150 g raspberries or blueberries
- Preheat the oven to 180 °C.
- Combine the base ingredients in a food processor und blend until dough consistency. Rub the pan with coconut oil all over the bottom and sides of the pan. Press the dough into the bottom and up the sides. Use a spoon to make an even base.
- In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined. Add some of the raspberries into the batter. Pour in the filling and top with the remaining raspberries. Bake for about 1 hour.
- Let it cool down for an hour then place it in the fridge for at least 4 hours.
For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.
Spaetzle recipe the vegan way
Have you tried spaetzle before? No? Then prepare yourself for an amazing treat. This easy homemade spaetzle recipe is the only one you’ll ever need and is a great alternative to rice, noodles, or potatoes. It can be made in advance, which makes preparing a meal for the whole family less stressful.
Spaetzle is the German version of Mac & Cheese! It was originally made with home-made German egg noodles and Emmental cheese. This plant-based version doesn’t need an egg (instead I use my secret ingredient kala namak salt) and you can use vegan emmetal cheese made with cashew milk! Head to this page if you are curious to learn how to make vegan cheese from scratch! You’ll be surprised at how easy it is to make vegan cheese while maintaining its authenticity. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day.
Vegan Spaetzle Recipe
- 210 g spelt flour
- 40 g chickpea flour
- 240 g water
For the cheese spaetzle
- 1 Tbsp vegan butter or oil
- 1 medium size onion sliced
- 250 g spaetzle
- 30 g dried tomatoes soaked in water overnight
- 150 g plant-based milk I used coconut milk
- 80 g vegan emmental cheese grated
- 50 g vegan chashewrella cheese
- 1 tsp kala namak salt optional, you can also use sea salt
- Place the flour in a bowl and add the water. Use a wooden spoon to stir the batter until smooth. The batter should be wet, so it can drip through. Set aside for 30min.
- In a large pot pour about 2l water and bring to a boil. Turn down the heat to simmer.
- Place your spaetzle maker on top of the pot and pour about half of the batter into the sliding box. Slide it carefully and slowly from side to side so that the spaetzle will drop into the simmering water. Repeat with the remaining batter.
- After one or two minutes the dumplings will float to the top and you can transfer them to a colander.
To make the cheese spaetzle
- In a pan add the butter and onion and cook until translucent.
- Add the dried tomatoes and spaetzle and toss to combine. Season with kala namak salt.
- Add the milk and drizzle your favorite cheese on top of the spaetzle. I used vegan emmental and cashewrella cheese. Cook and toss to combine until melted.
- Garnish with fresh herbs.
I think the cheese spaetzle is even tastier after a little cooling off since the cheese gets more tasty and stretchy.
HEALTHY vegan COOKING CLASS EXPERIENCE
Get inspired and learn how to create delicious plant-based cuisine that you are going to love! There will be 3 recipe demonstration and you get to taste all of them in the comfort of your home. You will experience different techniques and methods on how to create plant-based main dishes and desserts that pairs well together and tips and tricks on how to easily implement more healthy vibrant food into your diet without feeling a bit deprived. Cant wait to swing the wooden spoons with you!
To make a booking click here.
Flourless Chocolate Chip Cookies
These Flourless Chocolate Chip Cookies are the perfect gluten-free treat, made with protein-rich almond flour. They require only a handful of ingredients to get started. I love how they’re crispy on the outside, and buttery-tender on the inside!
You don’t need eggs, butter, or milk to make amazing chocolate chip cookies with almond flour, and let me show you how. Almond flour is a nutritious flour made of ground almonds and is low-carb, gluten-free, grain-free and high in healthy fats. So on a plant-based diet, almond flour is a great nourishing flour to bake with, and it also makes the best chewy chocolate chip cookie recipe.
They’re ready to enjoy in under 30 minutes and take just minutes to prep for baking. Enjoy these delicious cookies for a healthier treat anytime of day! Oh and if you want something extra delightful combine it with a smoothie bowl. Its like a match made in heaven!
No Flour Chocolate Chip Cookies
- 250 g almond flour
- 80-100 g brown sugar
- 60 g coconut oil melted
- 1 Tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 tsp coarse sea salt
- 1 Tbsp arrowroot
- 100 g dark chocolate cut into chunks
- Preheat the oven to 170ºC/350°F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, stir together all the ingredients except dark chocolate. Mix well using your hands until and doughy. Fold in the chocolate chunks and combine.
- Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet.
- Use your hands to flatten the cookies then bake at 170ºC/350ºF for 12 minutes, or until the edges look lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire rack to cool completely.
Since almond flour cookies soften if left at room temperature overnight, I recommend eating them the same day you prepare them for the crispiest texture, or storing them in an airtight container in the refrigerator or freezer. When served straight from the freezer, they are extra crispy.