My Blog moved :)

Hey lovely followers and subscriber.

I have launched my own webpage where I will post my recipes now. I kindly ask you to subscribe there since this page will be deleted soon. <3

hope to see you soon on vanillacrunnch.com

Screen Shot 2015-06-18 at 17.53.46

Acai purple Bowl

Purple Acai Bowl- Thriving on plants!

The ultimate power acai bowl for a great weekend! Fill the bowl with fruits and add all the great foods you love. Many asked where I ahve my Acai from. I usually buy it from Organicburst and you can get it here. Be careful there are a lot of fake products on the market! Better pay a little bit more but then you can be sure that you have a good quality product, that has inside what it promises outside.

I created a lot of recipes with Acai powder amongst many other superfood, plantbased recipes. Check it out—> EBOOK

Some great facts about Acai are:

  • High ORAC Score. Acai has a high ORAC score of 70,000 (3x higher than goji and 10x higher blueberries). It is a source of polyphenols, the compounds that make it so purple. The darker the colour, the higher its levels of polyphenols.
  • Our Acai is rich in essential fatty acids omega-3-6 and contains omega-9 oleic acid.
  • Reduces Total and Non-HDL Cholesterol. Studies have shown supplementation with acai can reduce total and non-HDL cholesterol.

For the basic Acai bowl you need to blend:

2 frozen bananas
1/4 cup coconut milk
1 handful of raspberries
2 capsules of Acai powder (I use the ones from Organicburst, cause they are good quality)

Acai purple Bowl

shell

Spinach Nicecream with cacao magicshell

Never expected a homemade magic shell to be so good!

shell

For the Nicecream blend 3 frozen bananas with 2 handful of spinach. I added Organicburst Baobab powder for an extra boost but this is optional. Decorated with frozen mixed berries and a tadaaaa magic shell!

For the shell you simply combine 1 tbsp of the following ingredients: Coconut oil (melted), Cacao powder, and rice syrup. Now hurry and sprinkle that sauce over the nana icecream and you’ll see where the magic happens!

torte3

Vegan Chocolate Squarebar Cake

torte21

Ingredients

Cake
7 Squarebars of your choice
3/4 cups Quinoa flour
1 tsp baking powder
3 tablespoons flax meal
1 cup almond or soy milk
¼ cup coconut oil
1 tbsp vanilla extract

Filling
1 avocado
1 ripe banana
1/2 cup organic unsweetened almond milk
3/4 cup Organic Cacao Powder
1/3 cup agave syrup
1 tsp Vanilla Extract

Frosting
1 can chilled coconut cream
1 tbsp vanilla extract
+ Vegan dark chocolate and seeds and Acricberries cranberry powder for decoration

torte55

torte99

Method
Soak the Squarebars in half of the almond milk for 3 hours. (this is weird but totally worth it in the end ;))
Preheat oven to 350F and grease the pan or use a silicon pan!
Mix flax meal with desired water and let sit for several minutes.
In a large bowl, first combine all the dry ingredients.
In another bowl blend the Squarebars with the rest of the almond milk. Do not throw away the milk they were soaked in you just use it as well.Add the flax mixture , the coconut oil and the vanilla extract.
Then combine the dry and the wet ingredients.
Pour into baking pan and and bake at 350F for 35 minutes (might vary slightly based on pan and flour type, but just test) While the cake is in the oven you can do the filling.

Blend the avocado and the banana in the blender until smooth, add almond milk and syrup.
Add the rest of the ingredients and blend for 2 more minutes until creamy.
In a bowl, put into refrigerator to chill for later.

Half or make three layers of the cake (I did it with a long knife :D) so you can put in the filling.
Once the filling is in you can go on with the frosting.
Very simple put the chilled (overnight in the fridge!!!) can of coconut cream into a bowl with the vanilla extract and whip that thing up :)

Coll again for another 20 minutes before decorating :)

torte3

torte4

torte8

torte24

Raw Beetroot Chai Cake

Raw Chai-Beetroot Cake

If there’s any organic vegetable that makes your food look pretty it is beetroot. It is a food photographers best friend.

Apart from this you can combine it with cashews and make a heavenly raw cake.
Is it my first try on beetroot in baking so please don’t judge.
I am happy for improvement recommendations and ideas.

Raw Beetroot Chai Cake

Ingredients

Crust

6 dates soaked in water
1/2 cup of nuts, (I used cashews,soaked overnight!)
1/2 cup shredded coconut
2 tbsp agave syrup
a pinch of Chai spice (cinnamon works as well)

Filling

1 1/2 Cup cashews (soaked overnight)
2 medium-size beetroots (peeled,cooked and sliced)
1/4 cup almond milk
1/4 cup agave syrup
1 tbsp Coconut oil (melted)
1 tbsp vanilla extract

Raw Beetroot Chai Cake

Method

For the crust blend the soaked nuts, add the rest of the ingredients into a food processor. Test the crust between your fingers. you should be able to press it into a prepared cake tin. If it doesn’t stick add some agave syrup and blend again. Press the nut and date mixture into the bottom of your dish. Put into the fridge until the filling is ready.

For the filling first mix the cashews very well until smooth (this amy take a while) put the rest of the ingredients in the food process (or whatever pulverizing machine you have) and blend. Blend for at least 5 minutes or more. Pour the cashew-beetroot filling into the cake tin on top of the crust. Cover with plastic wrap, press it down so it’s touching the surface.
Now put it in the freezer for at least 2 hours or if times allows overnight ;)
Take the raw cake out of the freezer 10 minutes before you want to eat it depending on the consistency you like to eat it.

Last, don’t forget to send me a picture or tag me on Instagram (@vanillacrunnch) of the colorful cake! I am waiting :)

Raw Beetroot Chai Cake

Raw Beetroot Chai Cake

Me and Cake having fun.

laracake

Photo tent. Lifesaver and light dispenser.
Light tent

Vegan Crêpes with homemade Nutella

5 ingredients Vegan Crêpes

Being vegan does not mean giving up on crêpes. This simple recipe is vegan, sugarfree, glutenfree and “sunday brunch” approved. So if you are 5 or 82 this is something you can do!

The recipe is for 2 people or one “very” hungry person

Vegan Crêpes with homemade Nutella

Ingredients
1 1/2 cup flour (I used almond but you can use whatever flour you have available)
1 cup non-dairy milk (I used almond milk)
3/4 cup sparkling water (for the fluffyness)
2 tbsp melted coconut oil
1 tbsp vanilla extract
(2 tbsp coconut sugar if a want to have them really sweet and you might not want to fill them)
a pinch of fine sea salt

Vegan Crêpes with homemade Nutella

Method
Mix all the ingredients mentioned above together. Make sure there are no lumps in the mixture.
The dough should be runny. If you use coconut flour you might wanna add more milk if the mixture is too sticky.
Let cool in the fridge for about 1 hour.

Lightly oil the pan with coconut oil. Pour a spoonful of the liquid batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side.

Serve with homemade Nutella (Recipes in my EBOOK) and raspberries

ENJOY! Happy Weekend!

Vegan Chocolate Chip Mug Cake

Vegan Banana Chocolate Chip Mug Cake (only 4 minutes!)

You know these evenings, where you simply wanna sit in front of the TV and enjoy some quality time. Maybe with chocolate or chips?

Try this healthy vegan Chocolate Chip Mug Cake instead! It is done in only 4 minutes!

Vegan Chocolate Chip Mug Cake

Ingredients

1/2 banana (make sure it is a very ripe one!)

2 tbsp coconut flour (almond flour works as well but you might need 3 tbsp)

a pinch of baking powder

a pinch of salt

2 tsp agave syrup (or 2 tsp coconut sugar)

2-3 tbsp (depends on your spoons :)) almond milk (any other non-dairy milk works as well) 

1 tsp vanilla extract

1 tsp coconut oil

a handful of vegan chocolate chips sprinkles

Vegan Chocolate Chip Mug Cake

Method
Mash banana with a fork until mixture is very…well…mashed ;)
Add the rest of the ingredients except for the chocolate chips and stir very well. Make sure there are no flour crumps!
Add some Chocolate chips to the mixture and then fill into a microwave-safe mug or bowl.
Place some more chocolate chips on top
Microwave for about 2.5-3.5 minutes (800W) depending on microwave strength and thickness of mug
or
bake for 20 minutes in the oven (350F) if you don’t like microwaves.
ENJOY!