Papaya Boat filled to the brim with homemade vegan cashew yoghurt. It is easier than you might think!
This filled papaya boat with cashew yoghurt is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious and a lot of fun to make. The recipe is super easy, and it requires only minimal active hands-on preparation time.
Many brands of probiotics come in capsule form. Simply open the capsules and pour the content into your cashew paste to use as a starting culture. Look for brands that are labeled “dairy-free” or “vegan,”.
A finished yoghurt can also be used as a starter for your next batch. If you have never made yoghurt before, you can use store-bought yoghurt instead. There are numerous dairy-free yoghurt brands available today, including those made from coconut milk, almonds, cashew, and so on. Save a small amount of yoghurt to use as a starter for your first batch. This concept generally works well, and then you’ll just save a bit from the new batch and so on.
Creamy, tangy, thick and simply delicious. Happy creating!
Cultured Cashew Yoghurt
- 1 cup raw cashews soaked overnight
- 1 cup filtered water
- 1 Tbsp vegan yoghurt or starter
- Place the cashews and water in a blender and blend to a very smooth paste.
- Place the cashew paste in a ceramic or glass bowl. Stir in the starter or vegan yoghurt. Cover the bowl with cling wrap and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.
- Let it stand for six hours or overnight. The set yoghurt should be very thick and tangy.
- Slice a papaya in half lengthwise and scoop out the papaya seeds. Fill the empty space with yoghurt and top with fruits, nuts or whatever your heart desires.
Florentine Biscuits are the easiest biscuits to make and you can make them as fancy or as fun as you want them to be. These Florentines are deliciously simple, ready in 30 minutes, with a nutty flavour and a delicate, light crunch. Everyone loves these and they are gluten-free too! They are not your regular biscuits because they are halfway between a cookie and a candy. Since store-bought Florentine biscuits are usually not vegan, you can make them yourself in a jiffy. Best of all, you only need 5 ingredients to make it.
Florentines are usually round, but to make it even easier I just spread them out on the tray and broke them into pieces. If you want them round use non-stick muffin pans or muffin papers or shape them round once you take it out from the pan. Oh, and these dainty biscuits make a lovely gift, tied up with a pretty ribbon for special occasions. xx
Delicious and Quick Almond and Chocolate Snack
- 220 shaved almonds
- 120 g shaved almonds
- 100 g slivered almonds
- 80 g agave syrup
- pinch sea salt
- 100 g vegan dark chocolate
- Add water to the pot. Heat the water over medium heat. Once the water comes to a boil place your bowl with chocolate on top. Melt the chocolate.
- Lay baking paper on a plate or a tray. While the chocolate is melting dry fry almonds in a pan until fragrant and golden brown on the edges. Add a pinch of sea salt and toss.
- Add agave syrup and combine making sure the almonds are covered. Turn off heat. Transfer the almonds on to the baking paper and flatten evenly using a spatula. Let cool down.
- Once the chocolate is melted remove the bowl from the heat. Drizzle the chocolate over the almonds. Place in the fridge to set.
For more flavour variety, add dried fruits and/or other nuts such as cranberries, cherries, pistachios, sesame seeds.
Fluffy Chickpea Flour Pancake
This high protein pancake tower recipe is, vegan and gluten-free. But it’s also oil-free, nut-free and made with a high-protein alternative flour. Chickpea flour. Yup! Flour made from chickpeas, or garbanzo beans, which are not only naturally high in protein, but also give you a really incredibly fluffy texture.
Basically, you’re eating chickpeas for breakfast, but in a fluffy pancake form, and fluffiness is something that’s hard to achieve when cooking gluten-free, so trust me on this one. It’s delicious!
High Protein Pancake with Cherries
- 200 g chickpea flour
- 80 g cashew yoghurt
- 80 g oat milk
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1 Tbsp maple syrup and extra for topping
- cherry compote for topping
- 2 Tbsp plant oil for cooking
- In a nonstick pan add oil on medium high heat and allow the oil to warm up before making your first pancake. It should sizzle when ready.
- Form about 4 small pancake circles by adding 2 Tablespoons of batter into the pan on each corner and flip after bubbles begin to form and edges are firming up. Cook for another 1 minute or so on the other side until golden brown.
German Apple Cake Recipe
Gluten-Free Apple Cake, deliciously moist and bursting with apple flavour
This apple cake recipe is easy to make in only 3 steps! It is a lovely cake that you can enjoy as a delicious Gluten-Free Dessert, warmed and topped with cinnamon powder. Because it is naturally light on flour, it converted amazingly well using my gluten-free flour blend and a little almond flour for flavor and structure. I think you will LOVE it. And yes, it smells so good when it’s baking in the oven.
Many people know this cake in Germany as “Versunkener Apfelkuchen” which means Sunken Cake. Fresh apples are cut in quarters, thinly sliced almost all the way, and then placed on top of the cake. This gives the apples a fanned look. For a little something extra, I brush the still-warm cake with maple syrup and sprinkle with cinnamon powder.
For another delicious favorite, make sure to check out this gorgeous moist and Gluten-Free Carrot Cake.
Apple Cake Gluten-Free
A traditional German Apple Cake made with gluten free ingredients. Serve as is or a generous dollop of freshly whipped cream.
- 1 round baking pan Ø25 cm
- 200 g rice flour
- 100 g almond flour
- 100 g brown sugar
- 100 g apple puree
- 100 g plain vegan yogurt
- 60 g vegan butter melted
- 500 g apples
- 1 1/2 tsp tapioka flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- Pinch of sea salt
- To begin, peel and quarter the apples, grease the baking pan and preheat the oven to 180°C top and bottom heat.
- In a bowl combine all the ingredients except the apples. Using a whisk stir into a smooth creamy mixture.
- Pour the dough into the greased baking pan. Then cut the apple quarters lengthwise on the surface and spread them evenly on the dough.
Exotic Red Danube Walnut & Maple Spiced Truffle
A lost piece of culture is given new life.
The red Danube Walnut is regarded as a tradition in Mostviertel. In comparison to other nuts, walnuts have much greater levels of omega-3 fatty acids, making them one of the finest plant sources of protein. Walnuts are a type of shell fruit and have a 50–70% fat and 10–20% protein composition. Even more so, the red Danube (also known as the rote Donaunuss) has a 10% higher fat content. They are regarded as the best form of brain fuel. The red Danube combines these healthy qualities, including a mild and delicate taste.
The tree appears to be a typical walnut tree. You have to break it open to see the differences. The nut kernel’s skin can be anything from red to purple in color. The flavors vary greatly as well. Red Danubes are not bitter and have a wonderful flavor and fragrance. There are currently very few remaining specimens. You’re going to love these four ingredient treats. These easy to make truffles are packed with protein, Omega-3s, and fiber!
Let me know what you think about the red Danube Walnut on Instagram and use #vegancrushnutrition to share your creations. Can’t wait for you to try.
Red Danube Walnut & Maple Truffle
- 250 g red Danube or regular walnut
- 150 g medjool date or raisins
- 3 Tbsp maple syrup
- pinch sea salt
- Add the red Danube, dates, maple syrup and sea salt to a food processor and process until the mixture clumps together into a large sticky ball.