Tag: easy

Crunchy Vanilla Almond Granola – No sugar, oil and Glutenfree
February 4, 2025

Crunchy Vanilla Almond Granola – No sugar, oil and Glutenfree

Healthy and crunchy granola for your favourite breakfast and brunches. This granola is made of very few ingredients and only contains whole foods ingredients. Enjoy 🤗 More yummy breakfast ideas: Healthy Breakfast Banana Bread Spicy Mango Smoothie Bowl Green Mango Smoothie Crunchy Skillet Granola (oil …

Creamy 3-ingredient walnut milk
November 11, 2024

Creamy 3-ingredient walnut milk

If you haven’t tried walnut milk before you have to try this creamy 3-ingredient walnut milk! It’s my absolut favourite plant based milk. It’s more neutral than hazelnut milk but still has a little nutty flavour. It goes excellent in a banana milkshake. Enjoy! More …

Snickers bars – vegan & glutenfree
October 21, 2024

Snickers bars – vegan & glutenfree

Decadent, crusty and smooth is what these Snickers Bars are!! They are easy to make and makes for a great quick dessert, because you can store it in the freezer.

More yummy cakes:

Snickers bars
Snickers bars
Snickers bars
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Snickers Bars

Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Dessert, Sweet Treat
Servings: 8 servings
Author: Luna Linnemann

Ingredients

Date caramel

  • 400 g medjool dates
  • 2/3* cup water

Crunchy layer

  • ½ cup buckwheat kernels
  • ¾ cup oats
  • ½ cup date puré

Caramel layer

  • 1 cup date puré
  • ½ cup peanut butter
  • 90 g chopped peanuts

Top layer

  • 75 g dark chocolate (I use 100%)

Instructions

Date caramel

  • Blend all the ingredients for the date caramel in a high speed blender or in a food processor. Add more water if needed.

Crunchy layer

  • Add baking paper to a 23cm / 9 inches loaf tin.
  • Blend the oats in a blender until it's like oat flour. Add the buckwheat kernels and pulse a few times. Make sure they don't blend into flour.
  • Mix all ingredients into a paste and add it as the base layer in the tin. Even it out with a spoon and make sure to press it firmly.
  • Put it in the freezer.

Caramel layer

  • Chop the peanuts and mix them with the other ingredients. Add as a second layer and make sure to even it out.
  • Put it in the freezer.

Top chocolate layer

  • Melt the chocolate and add it on top of the cake.
  • Put it in the freezer at least three hours. Cut and and enjoy once ready.

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

Healthy Breakfast Banana Bread (Gluten free)
September 11, 2024

Healthy Breakfast Banana Bread (Gluten free)

Here you have my recipe for the best Healthy Breakfast Banana Bread (gluten, sugar & oil free). I discovered the perfect way to get it crispy on the edges without adding any refined oil and keeping it moist, without being too doughy, even though only …

Creamy 3-ingredient hazelnut milk
August 20, 2024

Creamy 3-ingredient hazelnut milk

This creamy 3-ingredient hazelnut milk will blow your mind and stop you from ever using store bought plant based milks again. It is creamy, rich and decadent with a little sweet note from dates and the roasting of the hazelnuts. You are welcome 🙏🏽

Oven roasted eggplant (oil-free)
July 22, 2024

Oven roasted eggplant (oil-free)

My Oven Roasted Eggplant (oil-free) recipe is the easiest and most creamy I have tried. I usually pair it with baked sweet potatoes, hummus, tahini dressing and some soy yoghurt – and of course some lovely chili flakes to spice it up.

Baba Ganoush

Pair it with this creamy hummus

More yummy dinner recipes:

Baked aubergine
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Baked aubergine (oil free)

Deliciously creamy baked aubergine with sweet potatoes and tahini.
Course: Dinner
Servings: 2 servings
Author: Luna Linnemann

Ingredients

  • 1 aubergine
  • 3 small sweet potatoes

Topping

  • 2 tbsp tahini
  • 2 tbsp soy yoghurt
  • 1/4 cucumber
  • dash of cumin & pepper
  • sprinkle of lemon juice

Instructions

  • Turn the oven to 180℃/350℉ convection.
  • Rinse the eggplant and sweet potatoes. Cut them in half on the longer side and place on a baking tray with their inside facing down. Bake for about 20 minutes or until you can press them and they are soft.
  • Meanwhile, rinse the cucumber and cut in slices.
  • Once the eggplant and sweet potatoes have baked, arrange them on two plates and decorate with the suggested topping: drizzle some soy yoghurt and tahini over it, lay out the cucumbers and sprinkle some spices.

Notes

I like to pair this recipe with hummus.

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