Tag: healthy

Crunchy Vanilla Almond Granola – No sugar, oil and Glutenfree

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 ๐Ÿค— More yummy breakfast ideas: Healthy Breakfast Banana Bread Spicy Mango Smoothie Bowl Green Mango Smoothie Crunchy Skillet Granola (oil 

Creamy 3-ingredient walnut milk

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

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

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

  • ยฝ cup buckwheat kernels
  • ยพ cup oats
  • ยฝ cup date purรฉ

Caramel layer

  • 1 cup date purรฉ
  • ยฝ 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)

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

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 ๐Ÿ™๐Ÿฝ

Oven roasted eggplant (oil-free)

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 (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 180โ„ƒ/350โ„‰ 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