Now this is a real game-changer. If you are sick of rancid-tasting store-bought microwave popcorn and the idea of an oil-free healthy crunchy snack sounds good to you, look no further than this easy recipe for oil free healthy microwave popcorn.
Oil free healthy microwave popcorn
1/4 cup popcorn kernels
1/4 tsp salt (more or less to taste)
2 tbsp water
In a heat-proof glass pyrex dish, mix all ingredients. Cover with an old dish towel (it might get stained) and microwave for two rounds of 3-4 minutes each, around 7 minutes in total, until popping slows down.
You might need more or less time depending on your microwave. Be careful when opening the microwave door as the bowl will be very hot.
Bliss balls, energy balls, power balls – there are many names for these beautiful little babies that are not only your best mate when the 3pm munchies hit, but also a great addition to your little one’s lunchbox as they are completely nut free and allergy friendly and provide sustained energy thanks to rolled oats, dried dates and a smidge of protein powder!
Of course these are very customisable, but here I am offering my quick, easy, healthy and yummy version for a snack/treat/breakfast that my kids actually eat and that is just as good for grown-ups too!
Makes 24 balls
One cup packed dried dates (approx. 170g)
2/3 (two thirds) cup shredded coconut (approx 40g)
1.5 cups rolled oats (approx 120g)
One scoop vegan vanilla or choc protein
1 tbsp raw cacao
Pinch of salt
Start by soaking the dates in hot water until soft. Drain, but keep the date water. Blitz all ingredients in a high-powered blender while adding the date water gradually until the mixture comes together. If you add to much loquid you might have to add some more of the dry ingredients. It’s okay for the mix to be sticky but it should still be able to be formed into balls.
Roll into balls (roughly 22-28 depending on size) and roll in more coconut or oats as desired. Pop into fridge or freezer until ready to eat.
Waffles are the ultimate comfort food – unfortunately, they are usually also loaded with fat and other unhealthy ingredients. If you are looking for a healthy but no less yummy version of waffles to pop into your kids’ lunchboxes or have ready for a quick breakfast or afternoon snack, please give my waffles a try.
If you don’t have a waffle maker (I highly recommend this mini waffle maker from Kmart), the batter also works for mini pancakes!
For 12 mini waffles, you will need:
2 cups oats 1.5 cups plant milk or water 1 cup apple sauce 1 tbsp flaxseed (optional, but thickens the batter up nicely) 1 tbsp raw sugar or other sweetener 2 tsp of vanilla essence 1 tsp cinnamon (optional) 1 tsp baking powder pinch of salt
Blend all ingredients in a high-powered blender until smooth. Let sit for a few minutes for the batter to thicken. Heat up your waffle maker according to the manufacturer’s instructions. Make waffles according to the manufacturer’s instructions and enjoy!
This is probably the recipe I am making most often in my kitchen and still it has taken me so long to get around to posting it!
Everyone needs a recipe for a quick and easy lunchbox-friendly bar in their repertoire, so here comes my version of a low-fat, vegan, nut-free, gluten free (if you use gf oats) oatmeal bar that is a hit in lunchboxes, for picnics, afternoon tea, and at kids birthday parties alike! It is full of fibre to keep small (and big) tummies full and slow carbs to get those brains working. I also love it as a mess-free and satisfying breakfast on the go with its great balance of plant protein, complex carbohydrates, fibre, and a small amount of healthy fats (naturally occurring fats in oats and from any seeds you are adding if any).
Whip it up every Sunday afternoon for the week ahead and fill your house with the cozy aroma of this healthy and yummy oatmeal bar! This is an extremely customizable and forgiving recipe – use whatever milk or sweetener you like, add any combination of dried fruits, nuts and seeds (if nuts are allowed) or even chocolate chips. Add gingerbread spice or pumpkin pie spice for an autumnal twist, glaze it with chocolate – the options are seriously endless. You can adjust the sweetener to your liking and even leave it out altogether and your bars will still be tasty! It is also pretty fool proof – I don’t even really follow a recipe anymore and always manage to create something delicious based on this loose recipe matrix.
4 cups old-fashioned oats (you can use quick oats, but the result will be a bit more mushy and with less of a “bite” to it, still delish tho!) 4 flaxseed eggs or egg replacer eggs (or use “real” eggs if not vegan) 1/4-1/2 cup (more or less) honey, maple syrup or raw sugar or mix hereof (adjust to taste) 1 cup plant milk 3/4-1 cup apple sauce 1 tbsp baking powder 1 tbsp of vanilla essence pinch of sea salt 1 cup (adjust to taste) any mix of dried fruit (dates, sultanas, cranberries, candied peel etc.) and seeds/nuts (optional) 1 tbsp Cinnamon and/or other spice (gingerbread or pumpkin pie spice is lovely) optional: melted dark chocolate to drizzle over
Mix all ingredients and let stand for 20 minutes for the pats to soften and the flavours to develop. Preheat your oven to 180°C. Line a square 20cm baking pan with baking paper and pour the batter in, smoothing the top. Bake at 180°C for around 30 minutes. Let cool, then cut into 30 squares.
Gluten free, vegan and fat free are usually not attributes that come to mind when hearing “Stollen” – I show you that the impossible is possible!
Tastes just like traditional Stollen – but without butter, egg, oil or wheat!
Today I got a real treat for you! Most of you would be familiar or would have at least heard of “Stollen”, a very dense traditional German spiced loaf typically eaten in the weeks leading up to Christmas.
Behold all this spicy, Christmas-y, fruity deliciousness!
It is basically our version of Christmas pudding and it is certainly never a light dish! Traditional Stollen is made with lots of butter (in the store-bought version often replaced with cheap margarine) as well as nuts and marzipan, none of them recommended if you are watching your waistline or are struggling with autoimmune issues (me).
Now, there is no shortage of recipes for gluten-free Stollen out there and there is even store-bought gluten free Stollen these days. Making it vegan is already a bit more of a challenge as Stollen relies heavily on milk, butter, and eggs. However, you do find recipes for vegan Stollen on the net. Problem is, even the vegan versions use lots of oil or margarine. I am presenting you here a completely fat-free version of this delicious treat that also happens to be vegan and gluten free!
It is so fluffy, juicy and delicious, you won’t miss a thing. It is comforting and perfect with a cup of hot latte or tea on a chilly afternoon. So now matter if you are vegan, want to lose weight or suffer from allergies, fear not – the perfect Stollen is awaiting you!
One loaf
454g gluten free flour (I use a self-made mix of buckwheat flour and a store-bought gf flour mix) 14g dried yeast 130ml almond milk, luke-warm 120g raw sugar 1 cup apple sauce 3tsp mixed spices (cinnamon is mandatory, everything else is up to you – I recommend ginger, cardamom, cloves, nutmeg) almond extract 250g mixed dried fruit (sultanas etc.) and orange peel
Soak dried fruit in some hot water (or orange/apple juice) to soften. Dissolve yeast in the milk, add a tsp of sugar and stir until completely dissolved. Add the flour, spices and remaining sugar to a large bowl, add the yeast-milk mixture and apple sauce, mix well, cover with a dishcloth and let the dough rise in a warm spot for 15 minutes. Add the almond extract and drained soaked fruit and knead well. Let rest for another 2-3 hours. Preheat oven to 180°C. Fill the dough in a loaf tin and bake for 45 minutes. For a more authentic Stollen, you can sprinkle with icing sugar after baking but it is not necessary.
Quick, easy, healthy and yummy pumpkin spice bars – a great breakfast or snack!
Looking for a quick easy and healthy recipe to have at hand when the 3pm slump strikes, the kids come home hungry from school or you need a quick breakfast on the run that doesn’t weigh you down? Then look no further than these pumpkin spice bars!
I have made and perfected this recipe countless times over the years and let me just reassure you that these pumpkin spice bars don’t need to be pumpkin spice bars at all. You can replace the pumpkin puree with apple puree and have apple bars (my favourite!) or replace it with banana and have banana bars etc. This recipe is veeery forgiving – you can play around with different grains, different sweeteners (or omit sweetener altogether) and it will always work!
Ingredients: 3 flax eggs (3 tbs ground flaxseed dissolved in 9 tbs water or plant milk and left to thicken) 3 cups rolled oats 3/4 tsp baking powder 1 cup pumpkin puree (or apple sauce or other fruit/veg puree) cinnamon and other spices to taste pinch of salt 1 cup soy milk or other plant milk 1/4 cup coconut sugar or other sweetener (may be omitted) sultanas or other dried fruit and seeds (half a cup)
Method: Preheat fan-forced oven to 180°C. Line or grease a 20×30 cm baking tin. Stir all ingredients together and let rest for 20 minutes – the longer the better! Pour into prepared tin and bake for 20 minutes or until golden on top. Let cool completely before you slice into squares.
Substitutions and adjustments:
As for oats, you can use quick or rolled oats, the rolled oats give a better texture though.
Sweetener: I have made these many times, including with raw sugar, coconut sugar, stevia, honey, and maple syrup and they all work well. As the oats, apple sauce and dried fruit are naturally sweet you can even omit sweetener altogether.
Milk: You can use any plant milk you like. I used soy milk to keep it nut free, but feel free to use nut milks if you don’t need the bars to be nut free.
Add-ins: These bars are very low in fat as they are free of oil, butter and eggs. The fat only derives from the natural fat in the oats and the seeds. If you follow a very low fat diet, omit the seeds and just add dried fruit.
Flax eggs: If you eat eggs, you can use 2 whole eggs instead of the aquafaba.
Pumpkin puree/apple sauce: mashed banana works well if you don’t have apple sauce, or any type of “baby food” purees. I’ve made these with pumpkin purée with great results.
Soooo….it’s been 3 whole years since I last posted. Crazy, I know. And we all know that a few things happened last year. So let me just say I hope you are all staying safe and sane and because I thought we can all use a little bliss and energy in our lives right now, I created these bliss balls (or energy balls) for you.
They are obviously gluten free, dairy free and vegan as all the creations on this page. And they are also high in protein to feed that baby biceps. Being nut-free, they are not only great for kids lunchboxes, they are also considerably lower in fat than nut-based bliss balls.
When I found out, that my two littlies really like dates, I decided to harvest this opportunity and create these super yummy and super healthy treats that only require THREE simple ingredients and are ready in a jiffy! Think juicy dates, your favourite vegan protein powder (obviously, do not use powder that contains stimulants if you are making these for kids), as well as buckwheat groats! If your protein powder is not salted, I also highly recommend adding a good pinch of Himalyan sea salt. And because being flexible is key, feel free to add whatever you fancy – raw cacao powder, maca powder, coffee powder, nuts, seeds…the sky really is the limit!
Are you ready?
Delicious nut free bliss balls
Makes approx. 20-25 bliss balls
250 g juicy dates 100 g vegan protein powder of choice 50 g raw buckwheat groats pinch of Himalayan sea salt (optional, but highly recommended) any other add-ins (optional) (coffee, chocolate chips, nuts…)
Chuck everything into a high powered blender and blitz away! Note, you will probably have to add a little (!) (hot) water to get the mix going, depending on the amount of moisture in your dates.
The mix should come together in a ball after about 20 seconds or so. If not, add a tiny dash more water. Don’t forget to scrape the sides of your blender with a spatula.
Now comes the fun part: Roll into balls! If you can resist, I’d highly recommend putting these in the fridge for a bit before tucking in.
Please let me know in the comments if you made these and what you added. 🙂
Panna Cotta is the ultimate Italian dessert. It is creamy and indulgent, but light enough to to be served after a rich meal. Because it is a snap to make and can easily be prepared in advance, it is a popular option for dinner parties. Maximum impression with minimum effort – well, not so fast. Panna cotta (literally “cooked cream”) is traditionally made from cream and/or milk, making it unsuitable for folks with dairy intolerance/allergies or those who avoid dairy for health and/or ethical reasons. Moreover, panna cotta’s infamous “jiggle” results from beef gelatin which is obviously not suitable for vegans and vegetarians or for those who avoid gelatin for religious reasons. But fear not! I got you covered with my vegan chocolate coconut panna cotta – less jiggle, more fun to eat!
Vegan Chocolate Coconut Panna Cotta
The concept to use agar agar instead of gelatin is of course not new and I have experimented with it before. However, it is very difficult to get the ratio right. Most of the time, the vegan “panna cotta” ended up brick hard, overset and just unpleasant to eat. Obviously, a panna cotta made from agar will never be 100% like a gelatin one, but this vegan chocolate coconut panna cotta is almost like the real deal without any dairy – and is omnivore-approved as well. I think that’s a fair deal!
This vegan chocolate coconut panna cotta is fairly foolproof to put together and the agar sets a lot quicker than gelatin – another plus in my book. So yes, if your mother in law texts you to let you know they’ll be at your place for dinner in an hour, you can still whip this one up and have it ready for dessert. If that sounds good or you just want to have an excuse to enjoy a healthier, but no less delicious, version of a classic, grab your pot and stirrer now!
I also used xylitol instead of sugar (though you can totally use sugar or any other sweetener of your choice). This makes this dessert practically zero-carb, although that is not necessary. The idea to add cacao is due to the fact that I had run out of vanilla. If you have vanilla, I would still recommend adding it as it just makes everything awesome. I used raw organic cacao – another superfood I consume pretty much daily. Not that I am a health freak. But if you can have deliciousness that’s also good for you, why not?
Another thing I love about this vegan chocolate coconut panna cotta is that it is so customisable. Add some peppermint or orange oil for an interesting twist. Bring the summer on your table by adding some berries or mango!
Vegan Chocolate Coconut Panna Cotta
Serves 6
250ml coconut milk (light is fine) 1.5 teaspoon coconut oil (melted) 0.5 teaspoon agar agar powder 2 tablespoons xylitol or sugar 2 tablespoons raw cacao a dash of vanilla essence (optional but recommended)
Add coconut milk, coconut oil, agar and xylitol/sugar into a saucepan and stir well over medium heat until completely dissolved. Bring to a gentle boil while constantly stirring, then turn down the heat. Add the cacao and vanilla and keep stirring on a gentle simmer for at least five minutes or until viscous.
I used a silicon mini muffin tray to pour the mixture in. If you are using a ceramic or metal mould/ramekin, you will need to slightly oil it to be able to get the panna cotta out. If you intend to serve it in a glass without flipping it over, you won’t need to worry about. Pour the mix into your mould and chill in the fridge for around two hours. Serve with whatever you fancy. Chocolate sauce and fresh berries are great options.
Who else hated cauliflower as a kid? I certainly did – now I love it! And I bet I am not the only one. It’s amazing how your tastebuds change, isn’t it? And there is hardly a vegetable that is more versatile than the humble cauliflower. From cauliflower rice and cauliflower pizza dough to cauliflower buffalo wings and cauliflower steak – what can’t you do with cauliflower? Few people though know that cauliflower is not only great in savoury dishes, but also sweet! What? Yes, you read that right! Here comes….drum roll…my healthy cauliflower pudding!
Healthy Cauliflower Pudding
Before you close this page because you think I went completely crazy, hear me out! This is a game changer. Actually, if you haven’t made cauliflower pudding you haven’t lived, in my view. This cauliflower pudding is seriously addictively delicious. It actually reminds me of my favourite childhood dish – wheat semolina pudding (or “Grießbrei” for my German-speaking readers), which is something like cream of wheat (correct me if I am wrong). Which is obviously not gluten free or low-carb or any of those things that the hipster in me relishes in.
So for all the lovers of cream of wheat and Grießbrei out there, here is a healthy version that will absolutely knock your socks off! Besides, it is ready in only a few minutes and it is vegan, gluten free, paleo, low carb and low fat! How about that!! It is also extremely filling, rich in protein and fibre and the best way to get one of the world’s healthiest vegetables into your child. Even my fussy toddler loves it. You will never walk past cauliflower again!
To add a bit of the nitty gritty of what you take in while you are munching this scrumptious healthy cauliflower pudding. Cauliflower is not only higher in protein and lower in carbs than most other vegetables, it is also loaded with fibre for a happy tummy (yes, I suffer from IBS and a lot of fibre-rich foods are off-limits for me but I DO tolerate cauliflower well), folate for healthy blood cells, vitamin C to get that immune system going, B vitamins for energy, enzymes to aid detoxification processes, manganese for the old nerves and antioxidants to protect from cancer. Not bad for a comfort food!
This cauliflower pudding tastes great hot or cold, in a bowl or jar (or straight from the processor), with fresh berries in summer or stewed apple and cinnamon in winter. Or get indulgent with chocolate sauce and add some crunch with cacao nibs and/or nuts and seeds. The options are endless!
Vegan Lowcarb Cauliflower Pudding
Serves 1-2
500 g cauliflower (approx. half a head) a good dash (75-100ml) almond milk or other plant milk 30g vegan vanilla protein powder sweetener or flavdrops to taste real vanilla or vanilla essence 1 tsp guar gum (optional, but helps firm it up; leave out if you tend to have tummy issues like me)
Start by thoroughly washing your cauliflower and trimming it into small pieces. The smaller the pieces, the more quickly it will be cooked. You can also process it in your food processor until it resembles rice to speed up the cooking. Boil, steam or microwave the cauliflower until it becomes REALLY soft – trust me, you don’t want any raw cauliflower pieces in your pudding! Once the cauliflower is cooked and cooled down a little, process with all the other ingredients until smooth and creamy. Adjust the sweetener to your liking and…
Ready for a game-changer, peeps? Who doesn’t love mayonnaise? And I bet, after trying this recipe, you’ll love my instant lowfat vegan mayonnaise!
Instant Lowfat Vegan Mayonnaise
There were two problems with mayonnaise until now: a) it is full of fat, and b) it is incredibly tedious, time-consuming and tricky to make yourself. Obviously, traditional mayonnaise being made from eggs is off-limits if you are vegan or intolerant/allergic to eggs (not to mention the risk of contracting salmonella). If you have ever attempted to make your own mayonnaise, or even tried to “healthify” it, you are in good company. According to internet searches, it is one of the most coveted items to make vegan, oil-free or egg-free. But the plethora of recipes for vegan mayonnaise you can find online were not what I was looking for, either. They generally still use a lot of oil, making a very high-fat vegan substitute or they use cashews as base which are also high in fat, expensive and not suitable if you have nut allergies.
So my browsing of vegan mayonnaise recipes left me thinking of the U2 song: “I still haven’t found what I was looking for…”. Needless to say, I had to create my own version. I wanted it to be very quick, very yummy and very healthy. And I am quite positively surprised that it turned out great on the first try. In fact, this was probably the quickest recipe creation I have ever done.
Thick and creamy vegan mayonnaise
I knew I wanted to use tofu as a base but without any added oils. I figured that there needed to be some zing and because I could not decide between apple cider vinegar and lemon juice, I simply used both. And because I love mustard (a remnant of my European heritage), I added that as well. I also added just a tiny pinch of toasted sesame oil which is my favourite oil and gives this mayonnaise a mysterious depth of flavour.
The result was a thick, creamy, luscious mayonnaise that – both in terms of flavour as well as texture – can take on any conventional mayonnaise heads-on. I find it so addictive, I can hardly restrain myself from not gobbling up the whole thing when I make this. And why not? Using naturally low-fat silken tofu as base and with only half a teaspoon of sesame oil, this is a light and lower fat alternative that still provides a very rich, authentic taste. Not a bad effort considering this beauty is gluten free, dairy free, egg free, cholesterol free, vegan, nut free, refined sugar free and almost oil-free!
Tip: If you tolerate garlic, add some garlic to make aioli!
Are your fries/coleslaw/potato salad ready for the healthiest, quickest and most delicious mayonnaise of your life?
Vegan Mayonnaise that tastes like the real thing!
Instant Lowfat Vegan Mayonnaise
300g nigiri tofu 1 tbsp apple cider vinegar 3 tsp lemon juice 1 tsp Dijon mustard 1 tsp sea salt (use herb sea salt for extra flavour) 1/2 tsp black pepper 1/2 tsp toasted sesame oil
Blitz all ingredients in a high-powered blender and serve straight away. Alternatively, store in the fridge for up to 5 days.
Nat's Ladle 