ABOUT ME

Hello, I'm Ayla, I’m an INN certified health coach, sugar-free and gluten-free recipe developer and healthy food blogger. I have passion about guiding you toward optimal health, eating clean, learning what foods best for you, reducing food cravings and increasing energy level in your daily life.
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HEALTHY RECIPES

All delicious, flourless, sugarless, healthy desert recipes

Showing posts with label Vegan. Show all posts

  • MUSHROOM STUFFED AUBERGINE

    Mushroom Stuffed Aubergine

    Ingredients


    2 aubergine
    200 gr. fresh mushrooms, chopped
    2 small onion, chopped
    2 garlic gloves, minced
    1 tbsp fresh coriander, minced
    Olive oil
    Salt
    Black pepper


    1- Cut the eggplant in half lengthwise. Sprinkle with salt and let stand for 30 minutes. Then blot moisture with a paper towel.
    2- Pretheat the oven to 200°C. Rub the eggplants with olive oil and place them on greased baking pan. Bake 20 minutes.
    3- Meanwhile, in a medium pan, heat 2 tablespoons of olive oil. Sautee chopped onions and garlic for a couple of minutes. Then add mushrooms. Season with salt and pepper. Cook over moderate heat until tender.
    4- Remove the baking pan from the oven. Gently press the pulp of the baked aubergines and spoon the stuffing into aubergine shells.
    5- Top with the coriander and serve.

  • COCONUT TART | VEGAN, SUGAR-FREE, GLUTEN-FREE

    COCONUT TART | VEGAN, SUGAR-FREE, GLUTEN-FREE


    Ingredients


    Crust;
    3 pitted medijool dates
    ¼ cup desiccated coconut
    2 tbsp tahini
    ½ cup coconut flour
    1 medium apple, shredded
    1 tbsp virgin coconut oil, melted
    ½ tsp vanilla extract
    ½ tsp baking powder
    Coconut Layer;
    ½ cup desiccated coconut
    1 medium apple, shredded
    2 tbsp virgin coconut oil, melted
    2 tbsp tahini
    1 tbsp coconut sugar
    ½ tsp vanilla extract
    1 tsp cinnamon
    2 tbsp honey
    2 tbsp coconut chips

    1- Preheat the oven to 180°C and line a 20cm.cake tin with parchment paper.
    2- For the crust; place all ingredients in the food processor and grind until they are fine. The mixture should stick together when pressed.
    3- Press the mixture evenly into baking mold.
    4- For the layer, mix all the ingredients except honey and coconut chips until they are all combined.
    5- Pour the mixture onto base and bake about 20-25 min.until golden.
    6- Let it cool on a rack.
    7- Spread honey and add coconut chips on the top while serving.
     
                                                                                                                           

  • APRICOT OATMEAL COOKIES| SUGAR-FREE, VEGAN, GLUTEN-FREE

    APRICOT OATMEAL COOKIES| SUGAR-FREE, VEGAN, GLUTEN-FREE


    Ingredients


    ½ cup dried apricots, diced
    2 cup gluten-free oats
    4 tbsp flaxseed
    1 cup water, warm
    5 tbsp coconut yogurt
    ½ cup coconut flour
    1 tsp ground cinnamon
    ½ tsp baking powder
    2 tbsp coconut oil, melted
    ¼ cup honey

    1- Preheat the oven to180°C and line a baking sheet with parchment paper.
    2- In a medium bowl combine diced apricots, oats and flaxseed. Add warm water and leave for 15 minutes to swell.
    3- Add all other resting ingredients to the mixture and mix until all incorporated.
    4- Roll out the mixture onto a piece of baking paper using a rolling pin, or press down flat between two sheets.
    5- Use a 2 cm.cookie cutter to cut out and re-roll the dough if necessary.
    6- Gently place cookies onto the prepared baking sheet and bake for 15 minutes until golden on the bottom.
    7- Let them cool on a wire rack.
                                                                                                                           

  • SAUTEED ASPARAGUS WITH RED ONION

    SAUTEED ASPARAGUS WITH RED ONION


    Ingredients


    250 gr. aspagus, trimmed and cut into pieces
    1 small red onion, choped into chunks
    2 tbsp olive oil
    ¼ cup toasted flaked almonds
    pinch of salt and pepper


    1- Heat olive oil in a pan over a medium heat until hot.
    2- Add chopped onions into pan and cook, stirring for 2 to 3 minutes.
    3- Then add asparagus pieces, pinch of salt and pepper. Cook, stirring occasionaly until asparagus is tender.
    4- Remove from the heat.
    5-Topped on toasted almond flakes while serving.
                                                                                                                           

  • CHOCOLATE ALMOND BARS| SUGAR-FREE, VEGAN, GLUTEN-FREE, FLOUR-FREE

    CHOCOLATE ALMOND BARS| SUGAR-FREE, VEGAN, GLUTEN-FREE, FLOUR-FREE


    Ingredients


    Crust;
    1,5 cup gluten free oats
    1 tbsp virgin coconut oil, melted
    2 tbsp honey
    1-2 tbsp almond milk
    Layer;
    1 cup almond (soaked min. 5 hours)
    1 medium apple
    2 tsp raw cacao
    1 tbsp honey
    1 tbsp virgin coconut oil, melted

    1- Line a 15x15 baking sheet with parchment paper.
    2- For the crust; place the oats into food processor and grind until they turn into flour. Then combine with the remaining ingredients until well mixed.
    3- Press the mixture evenly into lining pan.
    4- For the layer, drain the almonds and process until they are as fine as possible.
    5- Coarsely grate the apple and squeeze out the excess liquid.
    6- Add grated apple, cacao, honey and coconut oil into grinded almonds. Process until the mixture is smooth.    
    7- Pour the layer onto base and put in the fridge for 4-5 hours or overnight to set.
    8- Cut into your desired size and shape while serving.
                                                                                                                           

  • ICE CREAM COCONUT COOKIES | VEGAN, GLUTEN- FREE

    ICE CREAM COCONUT COOKIES | VEGAN, GLUTEN- FREE


    Ingredients


    ½ cup coconut sugar
    60 gr virgin coconut oil, melted
    3 tbsp grape molasses
    ½ cup gluten free oats, grinded
    1 cup coconut flour
    ½ tsp ground cinnamon
    ½ tsp ground ginger
    1 tsp baking powder
    ¼ cup raw cacao nibs

    1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
    2- In a medium bowl whisk coconut sugar, coconut oil and grape molasses until fully combined.
    3- Add oats, coconut flour, ground cinnamon, ginger and baking powder. Mix until all incorporated
    4- Fold in raw cacao nibs.
    5- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
    6- Let the cookies cool on the pan.

  • AVOCADO PUDDING | VEGAN, GLUTEN-FREE, VEGAN, SUGAR-FREE

    AVOCADO PUDDING | GLUTEN-FREE, VEGAN, SUGAR-FREE

    Ingredients


    1 large riped avocado
    ¼ cup almond milk
    1 tbsp raw cacao
    1 tbsp honey
    1 tsp vanilla extract
    Topping;
    1 tbsp raw cacao nibs

    1- Slice the avocado in half and remove the pit. Scoop out the flesh into a food processor.
    2- Add all the remaining ingredients and blend until smooth.
    3- Spoon the mouse into two serving cups and put them into the fridge for 3-4 hours before serving.
    4- Serve the chocolate avocado pudding topped raw cacao nibs.

     

  • RAW COCONUT CARROT CAKE| VEGAN, GLUTEN-FREE, SUGAR-FREE, FLOUR-FREE

    RAW COCONUT CARROT CAKE| VEGAN, GLUTEN-FREE, SUGAR-FREE, FLOUR-FREE

    Ingredients


    ½ cup rolled oats, grinded
    ½ cup ground almond
    ½ cup desiccated coconut
    1 medium carrot, peeled, coarsely grated
    1 medium apple, peeled, coarsely grated
    3 tbsp honey
    2 tbsp virgin coconut oil, melted
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    Frosting;
    250 gr. ricotta
    2 tbsp honey
    1 tbsp virgin coconut oil, melted

    1- Line a 18cm.cake tin with a parchment paper.
    2- For the base, combine and mix grinded oats, desiccated coconut, ground almond, ground cinnamon and ginger.               
    3- Add grated carrot, apple, honey and coconut oil. Whisk all totally combined. 
    4- Scoop and press the mixture evenly into baking pan.
    5- For the frosting, in a medium bowl mix coconut oil, honey and ricotta until throughly smooth.
    6- Pour the the mixture onto base evenly.
    7- Put the pan into the freezer at least 2-3 hours until well set or  keep in the fridge overnight.  If you keep in the freezer, let it thaw for 20-30 minutes before serving.

  • SWEET POTATO TOAST WITH AVOCADO AND MUSHROOM | VEGAN, GLUTEN-FREE

    SWEET POTATO TOAST WITH AVOCADO AND MUSHROOM

    Ingredients


    1 sweet potato
    1 avocado
    4 closed cup mushrooms, sliced
    2-3 tbsp olive oil
    ½ tsp lemon juice
    Sea salt
    Black pepper

    1- Preheat the oven to 200°C and line a baking sheet with parchment paper.
    2- Slice sweet potato lengthwise into 1/2 cm. rounds. Toss sices with olive oil,  salt and pepper. Place the sweet potato slices on prepared baking tray and bake for 15 minutes. Remove the pan from the oven and let it cool.
    3- Meanwhile, prepare the topping by mashing avocado. Season with salt to taste and stir lemon juice.
    4- Then, heat olive oil in saucepan over medium heat. Stir sliced mushrooms with salt and pepper until they are lightly browned.
    5- Spread avocado mixture over toasted sweet potato slices and top with sauteed mushrooms.
    6- Enjoy!!!

  • QUINOA AND ROCKET SALAD | VEGAN, GLUTEN-FREE


    Ingredients


    1 cup quinoa
    100 gr. wild rocket, washed
    4-5 chopped cherry tomatoes
    2-3 sliced red radish
    ½ chopped green pepper
    ¼ cup pomegranate seeds
    2 tbsp olive oil
    juice of  ½ fresh lemon
    2 tbsp pomegranate molasses
    1 tsp salt

    1- Rinse the quinoa in a sieve under cold running water and place it into a saucepan.
    2- Cover the quinoa with water and bring the water to the boil. Then reduce the heat and  simmer until all water has been absorbed.
    3- Remove the pan from the oven and let it stand for 15 minutes. 
    4- Gently fluff the quinoa in a bowl and set aside to cool.
    5- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses and salt. Set aside.
    6- In a salad bowl, toss together the cooked quinoa, rocket, red radish, tomatoes, green pepper and pomegranate seeds.
    7- Stir with the dressing and serve.

  • NO BAKE CHICKPEA BARS | VEGAN, GLUTEN-FREE, SUGAR-FREE, FLOUR-FREE

    No Bake Chickpeas Bars

    Ingredients


    2 cup chickpeas, rinse and drained
    ½ cup ground almond
    ¼ cup desiccated coconut
    75 gr. pitted Medjool dates
    1,5 tbsp raw cacao, or baking cacao
    2 tbsp honey
    1 tbsp virgin coconut oil
    ½ tsp vanilla extract
    Chocolate Layer;
    2 tbsp coconut oil,melted
    2 tbsp honey
    4 tbsp almond milk
    2 tbsp raw cacao, or baking cacao

    1- Line a 20cm. square baking pan with a parchment paper.
    2- Combine chickpeas, dates, coconut oil, vanilla and honey in a food processor. Process until smooth. ( If you are using firm dates, soak them in boiling water for 20 minutes until softened and then drain before proceeding with the recipe)                           
    3- Add ground almond, desiccated coconut, cacao and process all totally combined. 
    4- Scoop and press the mixture evenly into lining pan.
    5- For the chocolate layer, in a medium bowl, mix coconut oil, honey, almond milk and cacao until throughly smooth.
    6- Pour the chocolate sauce onto dough and put the pan into the fridge at least 3-4 hours (until chocolate layer is quite firm)
    7- Cut into your desired size and shape while serving.

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