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Spicy Mango Smoothie Bowl
June 1, 2023

Spicy Mango Smoothie Bowl

Spicy mango smoothie bowl with lots of nourishing and colorful toppings to charge your day – perfect for summer. I love smoothies and can have them all day and time of the day. Especially, in summer I love adding lots of ginger and lemon peel …

Creamy hummus (oil-free)
February 5, 2023

Creamy hummus (oil-free)

Hummus is one of my favourite things to eat. It is super easy to make and you can have it almost with anything! This hummus is oil-free, and it is still very fluffy and creamy. My tip is to make plenty as it is even …

Pumpkin Spice Bites (GF)
September 25, 2022

Pumpkin Spice Bites (GF)

Fall calls for sweet treats and these Pumpkin Spice Bites (GF) are perfect as a snack on a hike in the colourful Fall forests or with a warm cup of tea and a blanket. They are perfectly wholesome, free from any refined, sugar, flour and oil, and gluten-free. Enjoy!

Pumpkin Spice Bites

More yummy Fall recipes:

Pumpkin Spice Bites
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Pumpkin Spice Bites

Fall calls for sweet treats and these Pumpkin Spice Bites (GF) are perfect as a snack on a hike in the colourfull Fall forests or with a warm cup of tea and a blanket at home.
Prep Time20 minutes
Course: Dessert, Snack, Sweet Treat
Servings: 12 servings
Author: Luna Linnemann

Ingredients

  • 2 cups juicy dates (pitted) (loosely packed)
  • 1 cup pumpkin puree
  • ½ cup peanut butter
  • 2.5 cups oat flour
  • 4 tsp pumpkin spice *

Instructions

  • Pit the dates and measure so you have about 2 cups loosely packed.
  • Add the dates with the rest of the ingredients to a food processor or high speed blender and blend until a consistent dough has formed. You may need to scrape down the sides once or twice in between blending.
  • Line a baking tin (8" x 8" ; 20cm x 20 cm) with parchment paper. Add the dough to the baking tin and press it firmly into all sides. Place in the freezer for 30 minutes before cutting into desired sizes (I got 12 bites).
  • You can keep the bites in the freezer and just take one or more out whenever you need them. They are also great "frozen", where their consistency is a bit more like chewy caramel. Yum!

Notes

1 cup equals 250 ml.
 
* If you dont have pumpkin spice, you can make it yourself. For 4 tsp you’ll need
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp clove

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Cacao Shake – the ultimate Vegan Chocolate Drink
May 25, 2022

Cacao Shake – the ultimate Vegan Chocolate Drink

AD: This recipe was developed for Camilles Cacao Love Liquid gold, also known as cacao, is how it feel to drink this Cacao Shake. It is the most mouthwatering delicious vegan chocolate drink. Velvety soft, rich and ultra smooth. More yummy chocolate treats: Snickers Cups Vegan …

Snickers Cups
April 3, 2022

Snickers Cups

AD: This recipe was developed for Camilles Cacao Love Peanut Butter, Dates and Cacao will give you the most delicious Snickers Cups you can imagine. Feel free to share a cup with someone you care about and feel how the powerfull depth of the cacao …

Gluten-free Muhammara (Vegan Red Pepper & Walnut Dip)
March 19, 2022

Gluten-free Muhammara (Vegan Red Pepper & Walnut Dip)

This Gluten-free Muhammara (Vegan Red Pepper & Walnut Dip) is so delicious on a piece of bread or with some veggie sticks. Yum! Usually, you use pomegranate molasses, but since I didn’t have any, I used balsamic vinegar instead, and it works just fine. Also, you add in breadcrumbs, but I wanted to create af gluten-free one, and I find it taste just as good without the bread crumbs to be honest. I hope you do too ❤︎

More yummy spreads and dips:

Muhammara Dip Vegan
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Gluten-free Muhammara (Vegan)

Easy, yummy Roasted Red Pepper and Walnut dip and it's gluten-free
Cook Time25 minutes
Course: Dip, Dressing, Sauce, Spread
Cuisine: Mediterranean
Author: Luna Linnemann

Ingredients

  • 2 red peppers
  • ⅓ cup walnuts
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar (or 1 tbsp lemon juice)
  • 1 tsp ground pepper
  • 4 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp oregano (optional)

Instructions

  • Turn your oven to 180°C fan oven. Slice the peppers in half and remove the seeds. Place the inside down on the baking tray. Bake for about 20 minutes or until the skin starts to wrinkle and darken in colour.
  • Meanwhile, place all ingredients in a food processor or high speed blender. Pulse a few times.
  • When the peppers are done you can either remove the skin (do so, if it's burned) or leave it. Personally, I leave it on. Add them to the blender and blend until smooth. If the dip is a little warm allow to cool down before serving.
  • Sprinkle some sesame seeds and oregano on top before serving.
  • Enjoy.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin