Tag: easy

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

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, 

Quinoa Banana Bread (GF)

Quinoa Banana Bread (GF)

When you have a few very ripe bananas try this super easy and healthy recipe for a Quinoa Banana Bread (GF). It’s great as a snack or even as breakfast, as it is very filling. Free from any refined, oil sugar or flour – gluten-free! 

Vegan Wholesome Chocolate Spread (Nutella)

Vegan Wholesome Chocolate Spread (Nutella)

I absolutely adore chocolate and this Vegan Wholesome Chocolate Spread (Nutella) is no exception. Full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder. It’s yummy times a million in a jar – perfect for a piece of toasted bread, on top of a brownie or on your morning oatmeal. Free from any refined sugar and oil and full of wholesome ingredients. Have a go and let me know.

More Yummy Chocolate Recipes:

Vegan Wholesome Chocolate Spread (Nutella)

This Vegan Wholesome Chocolate Spread (Nutella) is full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder.
Prep Time10 minutes
Course: Dessert, Dip, Snack, Spread, Sweet Treat
Servings: 1 jar
Author: Luna Linnemann

Ingredients

  • 15 juicy dates
  • ½ cup roasted hazelnut butter *
  • c raw cacao powder
  • 3 tbsp plant based milk (or more)

Instructions

  • Pit the dates.
  • Add all ingredients to food processor or a high speed blender and blend until smooth. You can add more plant based milk for a more runny spread.
  • Keep in the fridge and enjoy within three weeks.

Notes

* If you don’t have or can’t find roasted hazelnut butter, it’s super easy to make yourself. Simply roast the hazelnuts on a baking tray in the oven at 150°C/300°F for about 10-15 minutes. Once the nuts have cooled, rub the skin of the nuts with your hands or by placing them in a kitchen towel and rubbing them in here (some will keep their skin and this is fine). Then add to a food processor or a high speed blender and blend until a smooth butter forms. You may need to scrape down the sides once in a while. 

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

Easy Carrot Greens Salad

Easy Carrot Greens Salad

Here’s an easy summer salad with carrot greens with the bonus that you minimise your food waste. More yummy salads: Grapefruit Salad with Hemp Seeds and Pea Sprouts Buddha Bowl with Sautéed Mushrooms Tomato and Wild Garlic Salad Fresh and easy Kale Tomato Salad

Pumpkin Spice Bread (Glutenfree)

Pumpkin Spice Bread (Glutenfree)

I looove pumpkin and with pumpkin season at its peak, I have baked this delicious moist and fluffy Pumpkin Spice Bread (Glutenfree) a million times. It’s just like the classic banana bread, but in a fall version. It’s also gluten-free and only made with wholesome 

Orange Chocolate Truffles

Orange Chocolate Truffles

Mouthwateringly addictive, whilst creamy, rich, and healthy – that’s what these Orange Chocolate Truffles are! Make sure to double up the recipe and keep some in the freezer for an easy afternoon craving or lunchbox surprise.

More yummy bliss balls:

Orange Chocolate Truffles

Mouthwateringly addictive, whilst creamy, rich, and healthy – that's what these Orange Chocolate Truffles are!
5 from 3 votes
Prep Time20 minutes
Course: Dessert, Snack, Sweet Treat
Servings: 20 pieces
Author: Luna Linnemann

Ingredients

  • 1 can black beans (250 g cooked and drained)
  • 1/2 cup grated coconut
  • 20 juicy/fresh dates
  • juice from 1/2 an orange
  • zest from 1/2 an orange
  • 1 cup oats
  • 5 tbsp cacao powder

Instructions

  • Pit the dates and add them to a food processor or high speed blender.
  • Grate the orange and squeeze the juice out of it. Add to the food processor.
  • Add the rest of the ingredients and process until a smooth, sticky dough forms.
  • Roll into a desired size. I use a large (heaped) tablespoon for one truffle.
  • Optional: roll in coconut flakes, cacao powder or oats.
  • Enjoy or keep in the freezer as an easy snack!

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