My favourite chia-mango pudding

Mango puree with everything and on everything is my favourite dessert. Fresh ones I only eat separately. Usually alone – I REALLY don’t want to share my mangos. But pudding I can share. From this large pot we got six nice portions.

Chia-mango pudding

  • Servings: 6
  • Difficulty: easy
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  • 500 ml mango puree or 1-2 ripe mangos blended if you dare
  • 1 can of coconut milk
  • 1/2 cup chia seeds
  • 1/2 tsp cinnamon
  • 1 juiced lemon or lime
  • 5 Tbsp of agave syrup

Mix everything together in a big pot or container, cover it and let it sit in a fridge for at least 1,5 hours. Overnight would be even better but who could wait that long. I served them with frozen raspberries. And it was just perfect when mixed in and almost melted but fresh berries are for sure so much better here.

Do you know my dogs name? But my favourite fruit? Yes – answer to those questions is the same. Mango. Long story short: I was eating mango when I accidentally called my dog Rocco with that and for some reason kids thought it was hilarious and so it stuck. My brother-in-law still can not remember it and keeps calling him banana or whatever fruit that pops into his mind first.

Do I even have to say that it was easy 10 points by everyone:D

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Foolproof vegan pancakes

As always I’m on crusade for perfect pancakes. And again – these might be it. I could not think of a way how these can go wrong. This recipe is not gluten free, but I have made them also with coconut flour and they were great. They were so fluffy, soft, sweet and satisfying that for sure I’ll keep making them. Key ingredient, I guess, is tapioca flour that I found from Prisma. It helps to cook them through nicely – before tapioca, my vegan pancakes were always slightly undercooked from inside.

Foolproof vegan pancakes

  • Servings: 2-6
  • Difficulty: easy
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Wet ingredients:

  • 2 chia eggs (2 Tbsp of chia seeds, 4 Tbsp of water – mix together and let sit for 5 minutes)
  • 1 cup of plant milk (unsweetened almond)
  • 1 Tbsp agave syrup
  • 1 Tbsp olive oil

Dry ingredients:

  • 1/2 cup regular flour
  • 1/2 cup tapioca flour
  • 2 tsp of baking powder
  • pinch of salt

I start of by mixing wet ingredients together in a big bowl and then adding dry ingredients.

Let it sit for 10 minutes and then fry in coconut oil nice and crispy brown from both sides. I got 6 medium sized pancakes and served them with berries and agave syrup.

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They were just perfect. Next sunday I’ll test them out on girls as well. But from boys it got maximum points.

Look how beautiful they were. This is actually a small tower of 4 pancakes here. Two pancakes were eaten too quickly:)

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Smoothie with plums and raspberries

It is so easy to have health and quick breakfast with a green smoothie. My little boy knows it too very well – every morning (and several times during a day) he stands by the counter and yells “Mu – mu”. He doesn’t speak much yet but this word can word can mean only two things – a cow or a smoothie. And considering where he is standing I would put my money on the last one. So today we were out of our usual ingredients – fresh spinach (we had some but it was soggy) and dates but we replaced them with frozen spinach cubes and dried plums, which I have never used in a smoothie before. But it was so yummmmy! So naturally I had to post it!

  • 2 big bananas
  • 1 big orange
  • 2 cubes of frozen spinach
  • 1/2 cup of raspberries (or blueberries or sea-buckthorn or mixed berries)
  • 1 cup of water
  • 3 dried black plums (or dates)
  • 1 Tbsp of flaxseeds (for good fats)

Nutribullet is perfectly able to process it all into nice smoothie but if your blender is not so powerful I would recommend soaking plums (or dates), grinding flax and using fresh orange juice instead of water (and leaving orange out). I’m not a big fan of lumps in my smoothie.

And I can not NOT mention it. It is my favorite 1. December ever (ok, right after the one I got ice skates from elves – but it was 25 years ago). I got a package from my friend who paints porcelain and WOOOOOOW! I can not wait to make great food to show of these dishes. But for a sneak peak:

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Rich and creamy chocolate mousse

One saturday afternoon we had desparate need for chocolate but nothing sweet in tha house. Sad moment. But only a moment because I remembered that few years ago I had made a chocolate smoothie we really loved. Now I wanted to make it thicker and richer – so here you go:

Rich and creamy chocolate mousse

  • Servings: 4
  • Difficulty: easy
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  • 2 bananas
  • 2 avocados
  • 1 cup of plant milk (unsweetened almond)
  • 1 Tbsp of agave syrup
  • 3 Tbsp of cocoa
  • orange and raspberries for serving

Everything blended smooth and creamy.

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Makes two wonderfully indulgent portions or four small ones. To me the experience was similar to my favorite lava cake – same richness I love there. And so easy to make at home. And good stuff only in.

I’m afraid that for this dessert everybody gave 10 points. To get bigger portion, I even tried to convince girls that since there is avocado and cocoa, they won’t like it but they wanted to taste it anyway. And after that we had to split it between four.

Raffaello pancakes (gluten free)

Pancakes are a must on sunday morning but I still can play around with ingredients. Making them gluten free didn’t work too well last time with buckwheat and oat flour mixture (felt like eating fried porridge every deem time) so it took some time to get me experimenting again in this area.

For some unknown reason I had coconut flour in my kitchen pantry so I decided to put it in good use finally. And since my friend from yoga camp this summer recommended to use tapioca flour in gluten free pastry, I tried to combine those two:

  • 1/2 cup tapioca flour
  • 1/2 cup of coconut flour
  • 1 tsp baking powder
  • 1 1/2 cup of plant milk
  • 1 Tbsp vegetable oil
  • 2 chia eggs (mix 2 Tbsp of chia seeds with 5 Tbsp of water and let it sit for 5 minutes)
  • 2 Tbsp agave syrup

First I mixed chia seeds and water in small bowl and let it thicken until it was gel-like. Then I made my dry mixture by combining flours and baking powder. And then combined everything in bigger bowl. It should be quite thick and the texture was funny – not usual pancake batter-like. It wasn’t fluid:) I didn’t have much hope left at that point. BUT they turned out really good. So yumm! We ate them with agave syrup.

This is how you eat it (and then ask for more before you are finished):

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Pancakes for your perfect Sunday

Sunday morning without pancakes is just another day. Pancakes are something the kids won’t let me forget and replace with something more healthy. I have tried and failed miserably. Finally I think I have found a good compromise that didn’t taste like fried porridge. They kept their form very nicely and taste was very-very good.

Dry ingredients:

  • 350g of spelt flour (or regular)
  • 50g of unrefined sugar
  • 2 tsp of baking powder
  • 1 tsp of vanilla sugar

Wet ingredients:

  • 6 dl of plant milk (I used unsweetened almond milk)
  • 2 Tbsp of apple vinegar
  • ca 20 ml of olive oil

Mix dry ingredients in one bowl and wet ones in another. Then mix everything together and let sit for 20 minutes. Then fry in hot pan with coconut oil. I served them with black-currant jam and sprinkle of palm sugar. Perfect start for this cloudy and rather cold autumn morning.

 

Girls (9 and 10): 10

Baby son: 10

Husband: 10