Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Vegan spelt gingered fig crumble!

Today, I made this glorious winning vegan spelt gingered fig crumble! Again, I had a lot of figs from my own fig tree!

This time, my husband Peter & I wanted to savour them in a lovely home-made spelt crumble! This is how we did it & we served it with a hot vegan vanilla pouring custard! ;)

MMM!

MMM!

Recipe: For 4 portions

Ingredients:

* For the crumble topping:

100 gr white spelt flour

100 gr cold, straight from the fridge, vegan butter

40 gr coconut sugar

60 gr almond flakes

* For the ginger fig filling:

400 gr cleaned, stem cut of, fresh figs, each one cut up into 6 wedges ( weighted when cut up )

2 teaspoons ginger powder

50 gr coconut sugar

Method:

1. Preheat your oven to 200°C ( 350 F ) for 10 minutes. I always use a fan oven.

2. Take a large bowl & ad fig wedges. Scatter your ginger powder & your coconut sugar all over the figs. Mix well with a spoon so that the figs are covered with ginger & coconut sugar. Set aside.

3. Now, make the crumble topping. Take a medium bowl ad spelt flour, cold vegan butter, coconut sugar & almond flakes. With clean hands, mingle everything together until your hands form smaller crumbs. This will only take a few minutes. Stop now or the warmth of your hands will melt the butter too much! :)

4. Now, divide your filling between 2 cool oven dishes or put it all into 1 larger oven dish. You will see now that the coconut sugar has melted into the figs,..it will be yum yum,..later! :) Now, divide your crumble topping all over the figs, so that they are completely covered! Bake in the lower section of your oven for 20 minutes. Check them often , to see if you must lower your heat. Mines were done after 20 minutes in the preheated oven. Turn oven off & carefully with oven gloves remove them from the oven. Let them cool for about 5 minutes before savoring them! My hubby & I split a large oven between us. We served it with hot vegan pouring custard! Enjoy it twice! ;) MMM,…You will love it too! x

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You might like:
1. Mixed berry stem ginger crumble

2. Sophie’s spiced rhubarb & pear coconut crumble!

3. Gluten-Free & Dairy-Free strawberry rhubarb crumble!

4. Sophie’s orange, rhubarb & ginger crumble!

64 Comments »

Vegan spelt pancakes with cardamom scented fresh sticky caramelized figs!

This morning, I made these tasty to make spelt vegan pancakes & served them with a hot home-made fresh figs caramel! This is a lovely healthy breakfast too! I had the pleasure of having fresh figs from my own tree today & wanted to make something special with them! Check it all out! :) MMM,…

Yumm!

Yumm!

Recipe: For 13 smaller pancakes

Ingredients:

* For the spelt pancakes:

75 gr white spelt flour

75 gr wholemeal spelt flour

20 gr baking powder

1/4 teaspoon sea salt, ground finely in pestle & mortar

2 teaspoons coconut sugar

400 ml unsweetened soy milk

* For the cardamom scented sticky caramel figs:

6 fresh ripe figs cleaned, stalk removed, each fig cut up into 4 to 6 wedges/ I used fresh figs from my own tree!

1/4 teaspoon ground green cardamom

1 tablespoon of water

2 tablespoons coconut sugar

1 teaspoon sherry vanilla extract

To fry: canola oil

Method:

1. Sieve your white spelt flour & your wholemeal flour above a larger bowl. This is to bring some air to your flours. Now, add baking powder, sea salt & coconut sugar. Mix well with a spoon. Finally, add soy milk & by using a whisk, whisk it gradually all together, do not overmix! See that you don’t have any lumps left. Let the  batter sit on your kitchen counter for about 10-15 minutes.The batter will thicken!

2. Preheat a non-stick smaller pan on medium-heat. Pour a swirl of canola oil in it & swirl it around the hot pan. Now, with a smaller soup paddle, pour the batter into a smaller circle into the hot pan. Let it fry for a few minutes or until the surface has many smaller air bubbles & you see with a fork that the base of the pancake is golden brown in color & carefully flip your pancake over. Let it fry for about 1-2 minutes or until it is golden brown & the batter has been cooked. Place your pancake on a smaller plate & keep them warm with a larger upside-down plate. Do the same with the remaining batter. Every time, I poured a swirl of canola oil to the hot pan, added a smaller paddle of batter & then the same thing. When your pancakes are ready, keep them warm. I place cling film over the top of pancakes & over the base of the plate.

3. Take medium cooking pot & add sliced fresh figs. Add 1 tablespoon of water, 2 tablespoons of coconut sugar, 1/4 teaspoon of ground green cardamom  & sherry vanilla extract. Stir well. Let it simmer on medium heat for about 10-15 minutes or until your figs are broken down a bit & you will end up with a sort of sticky caramel. Plate up instantly & enjoy a lovely pancake & top it with your fresh sticky caramelized figs!!! They are a huge success!!!!! My husband found that these are the best pancakes ever! ;) MMM,…

_1290844watermark

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You might like:

1. Vegan Gluten-Free oat cherry pancakes with cacao nibs!

2. Vegan spiced pumpkin pancakes with home-made pumpkin spice

3. Blueberry pancakes

4. Wholemeal apple pancakes

38 Comments »

Vegan Gluten-free Coconut Cinnamon Banana ice-pops! Just 3 ingredients! :)

Healthy coconut water, banana & cinnamon ice-pops!

Healthy coconut water, banana & cinnamon ice-pop! :) Yum!

Yesterday afternoon, I made these tasty refreshing healthy coconut-cinnamon-banana-ice-pops! These are just beautiful, tasty & energizing too with the banana & coconut water! This recipe made 6 normal ice pops! :) Just 3 ingredients! :)

Just made, ready to pop into the freezer!

Just made, ready to pop into the freezer!

Recipe: For 6 normal ice-pops

Ingredients:

2 cups coconut water

1 very large super ripe banana, peeled & broken into 2 or 2 smaller ones!

2 teaspoons chia seeds, for extra nutrition!

1/2 teaspoon ground cinnamon

some coconut sugar to sweetened a bit extra/ I didn’t use this!

Method:

1. Take your Vitamix & add every ingredient, except the extra coconut sugar. Place the tamper ingot he fitted lid & blend on high-speed for about 10 to 15 seconds or until everything is fully joined. taste! You must taste the coconut, banana & cinnamon. :) If you want, add 2 teaspoons of coconut sugar. I didn’t do this because my banana was super ripe & very sweet! ;)

2. Pour into ice-pops & put the lid on your 6 ice-pops. Place them into their holder, straight-up & place into the freezer for at least 8 hours or overnight. Take one 10 minutes out of the freezer & wait or place the outside, the mold under hot running water & enjoy instantly with no-guilt! :) xxx I assure you, that you want another one! ;) xxx

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You might like:

1. Banana, cacao, vanilla almond milk pulp ice-pops!

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Gluten-free Vegan Buckwheat Oat Apple Muffins! A tasty breakfast!

Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!

A thing of beauty! :) Gluten-free & Vegan!

A thing of beauty! :)
Gluten-free & Vegan!

This morning, I made these delicious easy to make gluten-free vegan buckwheat oat brown rice apple muffins! One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! ;) Yeah! :)  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! :) These also make an excellent food gift, just see for yourself! :)

An excellent Food Gift! :)

An excellent Food Gift! :)

Recipe: For 15 larger flower-shaped muffins

Ingredients:

* The dry ingredients:

2 cup of buckwheat flour

1 cup of brown rice flour

1 cup of gluten-free rolled oats

1 large juicy apple, peeled, cored & cut up into smaller chunks

1 tablespoon + 1/2 tablespoon gluten-free baking powder

1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar

2/3 cup  coconut sugar

3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons.

* The wet ingredients:

2/3 cup water

1/2 cup canola oil

1 cup + 1/2 cup unsweetened soy milk

Method:

1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it.

2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it.

3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker. This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! ;) I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! 

I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! :) MMM,…

Excellent with vegan butter! :)

Excellent with vegan butter! :)

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You can find this tasty recipe also here: http://www.instructables.com/id/Vegan-Gluten-Free-Buckwheat-Apple-Oat-Rice-muffins/

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You might like:
1. Gluten-Free & Egg-Free speculaas spiced apple muffins!

2. Sophie’s Gluten-free moist courgettes( zucchini) muffins!

53 Comments »

Wholemeal spelt foccacia with rosemary & tomatoes from my garden! :)

MMM!

MMM!

Yesterday afternoon, I made this lovely wholemeal spelt foccacia with home-grown rosemary & 2 types of  home-grown smaller tomatoes! Ooh yes! It has become a real thing of beauty! :)

I used a combination of 10 smaller plum orange tomatoes & 10 red cherry tomatoes! I used a combo of 50/50 white spelt flour & wholemeal spelt flour! I also used instant yeast! I used less salt in my dough because we always do this. The salt ratio is just right!!

_1290380watermark-1

 

Recipe: For 1 larger spelt foccacia

Ingredients:

250 gr organic white spelt flour

250 gr organic wholemeal spelt flour

4 tablespoons of a fruity extra virgin olive oil ( evoo )

1 packet of 7 gr instant yeast

1 teaspoon + 1/2 teaspoon Maldon sea salt flakes or a bit more, grinned in a pestle & mortar until fine, then measured!!!

300 ml luke warm water

1 teaspoon coconut sugar

Toppings:

10 apéritif orange plum tomatoes, each cut up into 2

10 red cherry tomatoes, each cut up into 2

1 long fresh rosemary sprig, cleaned, pad dry on towel, the strips, needles finely cut up

a few pinches of Maldon sea salt flakes extra for on the top, not grinned

a few drizzles of that same fruity evoo

Method:

1. Take a large bowl & ad white spelt flour, wholemeal spelt flour, instant yeast, sugar, salt, olive oil & mix well with a spoon. Add 300 ml of luke warm water & with your hand, mingle everything well together. The dough has to be elastic & soft. Do not add too much flour!!! Lightly flour your kitchen counter with white spelt flour. Place your dough on it & quickly knead your dough for a bout 1 to 2 minutes, no more,…:) Oil another big bowl & place your dough in it, also remove the excess dough of your hands & place onto & or into the dough. Place cling film over the top & place in a sunny or warm place to rise for the 1st time until doubled! It took me 1.5 hours. It will look something like this:

After the 1st rize! :)

After the 1st rise! :)

2. Take a larger oven plate & smear it in with olive oil. Take your bowl with the risen dough. Knock it back 2 times & place it onto the prepared oiled oven plate. Push it with your fingertips onto the oiled plate, spreading it out. You can choose how thin or thick you want it to be. Place oiled cling film loosely over the top & sides & place it in a sunny or warm spot for about 25-30 minutes. Leave it to rise for the 2nd time. It will look something like this:

After the 2nd rize!

After the 2nd rise!

3. Now, preheat your fan oven to 190°C for about 10 minutes, in the last 10 minutes of the second rise. Drizzle a bit of that fruity evoo all over the dough surface & push it with your fingertips into the dough. Like in the 1st picture below! Now, place your cut up tomatoes, into the holes, pushing them a bit into the dough otherwise the tomato halves can burn! Scatter your finely cut up rosemary all over your spelt foccacia & scatter a few pinches of Maldon sea salt flakes all over the surface of the dough, but not too much, just a few pinches! Because there is already salt into the dough! ;) It will look something like this:

4. Place the oven plate on an oven rack & bake in the middle of the oven for about 26-30 minutes into the hot oven until golden brown & it will be ready when it sounds hole when tapped on the bottom. Carefully place the oven plate on wire racks to cool down a bit. When cooler, remove the foccacia with help of a spatula on a wire rack to cool down. If you want, you can savour it while still a bit warm, but we ate them cold. We served it like this:

Yumm! Look at that crumb!

Yumm! Look at that crumb!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden, marinated for 30 minutes! :)

San Daniele Ham, Buffalo M. & young salad leaves!

San Daniele Ham, Buffalo M. & young salad leaves!

Enjoy, my lovely ones, like you want! The spelt foccacia is vegan! :) The rest how you savor it, is up to you! :) I served it with a lovely Rosé wine like Gris de Rosé, 2013.

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An Asian inspired dinner! Dairy-Free & Gluten-Free! :)

Yummmm! Dairy-free & Gluten-Free!

Yummmm!
Dairy-free & Gluten-Free!

Yesterday evening, we had this fabulous Asian inspired dinner! Just check it all out! It is completely Dairy-Free & Gluten-Free too! :)

Recipe: For 3 people

Ingredients:

* For the Asian marinade:

a piece of 5cm x 3 cm peeled fresh ginger, cut up into smaller chunks

2 smaller red chillis, from 1 seeds kept & one seeds removed, cut up into smaller rings

2 fat cloves of peeled garlic, cut up

1 handful of fresh coriander leaves, cleaned, stalks included, cut up

5 tablespoons of a fruity evoo

3 tablespoons soy sauce

1 tablespoon lime juice

350 gr organic pork loin, dairy & gluten-free, cleaned, fat removed, cut up into bite-sized chunks

* For the wokked veggies:

2 fat large carrots, peeled & cut up into thin strips

5 Chinese cabbage leaves, cleaned & white big white nerf removed, cut up

4 spring onions, white & green part kept, cut up into rings

150 gr wok mix with soy shoots in it

* For the brown rice noodles:

250 gr gluten-free, dairy-free organic brown rice noodles, I use this brand:

* Just before serving: some scattered fresh-cut up coriander leaves 

Method:

1. About 3.5 hours hours before dinner, make your marinade. I marinated my pork for about 3 hours. Take a medium bowl & ad olive oil, soy sauce & lime juice. Whisk well together & set aside. Add your organic pork chunks. Cover them with the mix. Let sit into this mix until the rest of your marinade is ready. Take your food processor & add ginger, garlic pieces, red chili rings, some of the seeds & chopped fresh coriander leaves. Pulse until it all comes together & is finely mixed. Pour or spoon your wet marinade with the pork chunks in a fitted ziplock plastic bag & add, spoon the rest of your spicy green marinade in it. See that all of your meat is covered into the green-brown mix. Now, seal the bag. With your hands, on the outside of the bag, massage the meat. Place flat onto a fitted plate & place into the fridge to marinate. I left it in the fridge for 3 hours. After, 1 hour, turn the bag over & massage it some more with your hands. Place in the fridge again. When it is time to make dinner, take out of the fridge. Leave the marinated meat in the bag.

2. Cook your brown rice noodles according to your packet instructions & drain well. Keep covered.

3. First, smear your wok in with oil, all over. I do that with a kitchen paper. Heat up on high. Add carrot strips & half of the onion rings. Wok until al dente & add some drizzles of soy sauce to it. This only takes a few minutes. You still want a bite in your carrot strips! Remove from the wok & set aside to keep warm. Now, ad 150 gr of soy bean shoots mix to your hot wok & some drizzles of soy sauce. I also added a bit of the green marinade to the mix, for extra flavor. Wok until just al dente. Remove from the wok & add to the rest of the wokked veggies. Now, oil your wok again, if you need to. Heat up & add marinated pork chunks. Squeeze it all out of the bag & the rest of the marinade too.  Stir fry until browned on all sides & cooked through. The aroma is overwhelming & your house will smell amazing! Finally, check a piece of meat. If ready, add your Cut up chinese cabbage leaves & let them wilt & add the wokked veggies to the pan & the remaining spring onion rings. Finally, add your drained cooked brown rice noodles to the hot wok & reheat a bit & stir it through the asian veggies-pork-mix. Taste! It has to taste fabulous, with a bit of heat, but just right!

4. Plate up & scatter with the chopped coriander leaves & gobble up instantly with loved ones! ;) You will want more,…;)

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Vegan Gluten-Free refreshing apricot coconut smoothies! :)

Apricot cococnut Deliciousness!

Apricot coconut Deliciousness!

Good morning, my lovely people! :) This morning, I made the two of us these delectable Vegan & Gluten-free apricot-coconut-breakfast-smoothies! They are filled with seasonal apricots & a tasty coconut drink! I added chia seeds to full your stomach & unsweetened almond flakes for a bit of extra nut power! :) You won’t taste the almond flakes! ;)

Check it out!

The smoothy before adding the chia seeds! :)

The smoothy before adding the chia seeds! :)

Recipe: For 1200 ml = nearly 5 cups!

Ingredients:

600 ml cold, straight from the fridge coconut-rice drink, I used from Alpro

10 fresh juicy ripe apricots, stone removed

1 tablespoon chia seeds

50 gr unsweetened almond flakes

Method:

1.Take your Vitamix & add ingredients in this order in it. Place fitted lid on & the tamper too! Blend on full power & on high until it all comes beautifully together by pushing your ingredients into the running blades.  Taste! You must taste the coconut & then the apricots! Pour into lovely smoothy glasses & enjoy straight away with a loved one! :) MMM,…:)

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Spinach spring onion pesto! A Seasonal pesto!

Vegan, Gluten-free spinach & spring onion pesto!

Vegan, Gluten-free spinach & spring onion pesto!

Yesterday, I made this glorious spinach spring onion pesto! The pesto itself is Vegan, Vegetarian, Dairy-free & Gluten-free!

To make it completely Vegan, combine with tofu, seitan, tempeh or so! :)

To make it completely Gluten-free, use GF penne! :)

Setved with spelt penne & fried organic chicken pieces!

Served with spelt penne & fried organic chicken pieces!

Recipe: For about 650-700 ml pesto

Ingredients:

4 fat spring onions, cleaned, white & green parts used, cut into smaller rings

2 fat cloves of garlic, peeled & finely cut up

1 cup toasted walnuts

1/2 teaspoon garlic powder

20 grins of finely milled black pepper

zest of 1/2 unwaxed lemon

1/2 teaspoon herbed sea salt

1/2 teaspoon Maldon sea salt

200 gr cleaned, washed, spun dry spinach, big stalks removed ( weighted when spun dry )

4 tablespoons of a fruity extra virgin olive oil

To serve: cooked white spelt penne + fried organic chicken pieces, fried into a fruity extra virgin olive oil, seasoned with Maldon sea salt & black pepper

Method:

1. Take your food processor & add chopped spring onions, garlic, toasted walnuts, garlic powder, sea salt, herbed salt, lemon zest & 15 grins of pepper. Pulse until it is finely mixed. Add your spinach leaves & push them into the base of the food processor. Pulse again & again until it all comes beautifully together! From time to time, you need to stop your food processor & push the spinach into the base, near the blade. Pulse again. Now, pour your olive oil gradually into the funnel. Stop, if the pesto is to your liking! I only added 4 tablespoons because I don’t like my pesto too runny. It must look something like this:

yummmm!

yummmm!

Taste! It has to taste fabulous!!! I added 5 grins of black pepper extra! :) You must taste the walnuts, the lemon zest & then spinach-spring onion mix. MMMM! Serve instantly on hot cooked spelt penne & with your chicken pieces, scattered around the outside of your pasta plate. I like to mingle the fresh pesto into my pasta tubes, it is even more yummier this way ( not pictured ) Enjoy! :)

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Vegan Gluten-free Raw Cherry Cashew Yoghurt! :)

Yesterday afternoon, I invented this glorious cherry cashew yoghurt!! ooh yes! I sweetened it a bit with pitted dates & a bit of raw maple syrup! Check it all out!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

Yum,…Yum,…I hear you thinking! I made it pretty simple,….Let’s check it out again!

Before going into the fridge to stiff up a bit! :)

Before going into the fridge to stiff up a bit! :)

I used a combo of soaked cashews & not-soaked cashews, pitted dates, fresh pitted cherries, 1 teaspoon pure raw maple syrup & clean water. That is it! :) Simple yet so delicious! This cherry cashew yoghurt is a bit sweet but not too sweet!! You could drink it straight away, like a pouring yoghurt or eat it instantly, but I put a fitted lid on & placed it in the fridge, for at least 5 hours, to stiff up a bit,…Yum yum yummy! :)

Recipe: For about 5 cups = 1250 ml cherry cashew yoghurt

Ingredients:

1 cup soaked cashews, rinsed & well-drained, soak water discarded

1/2 cup of not-soaked raw cashews

2 cups of clean water ( or less to make a thicker yoghurt )

1 + 1/2 cup of pitted cherries

7 pitted normal dates, not Medjool! If you have Medjool dates, you need a lot less dates, they are sweeter & larger!!!!

1 teaspoon raw maple syrup

Method:

1. Take your Vitamix & add water, soaked & not-soaked cashews, pitted dates & pitted cherries. Place fitted lid in with the tamper. Blend on high & on full-speed until it is fully joined by using the tamper to push ingredients into the running blades. My yoghurt was ready after 15 to 30 seconds of blending. Taste! You must taste the sweeter cherries & the cashew yoghurt. Pour into a big container with fitted lid. Place into the fridge for at least 5 hours to stiff up a bit. This is a more pourable yoghurt, not too thick! Maybe next time, I will make a more stiffer cashew yoghurt by using less water! ;)

It must look something like this:

Yummm!

Yummm!

Enjoy! :)

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You might like:

1. Vegan Gluten-free strawberry cashew spread aka thicker yoghurt!

2. Vegan rucola cashew cheese spread!

3. Vegan pear cashew cheese spread!

4. Vegan pumpkin, chocolate cashew cheese spread!

 

38 Comments »

Home-made cinnamon cashew milk! Raw, Vegan & Gluten-free! Only 4 ingredients! :)

It looks like a vegan café latte, hey?

It looks like a vegan café latte, hey?

Because it was raining this morning, I needed something comforting & tasty with cinnamon in it. So, I made this tasty date sweetened cinnamon cashew milk! Ooh yes! :) The milk is Vegan, Raw & Gluten-free too! ;) MMMMMMM! 

Look at those nice spots of cinnamon!

Look at those nice spots of cinnamon!

Recipe: For about 1150 ml = 4.5 cups of date sweetened cinnamon cashew milk!

Ingredients:

1 cup raw soaked, rinsed & well-drained cashews / How to soak your cashews nuts?  Put them into a larger bowl & add water until they are all submerged. Place a fitted lid on & place into the  fridge for at least 8 hours. The next day, I rinsed & drained them well with clean water. Throw away the drained water. Your nuts are now swollen & softer to digest for your body & more creamier too!

3 cups fresh clean water

2 teaspoons ground cinnamon

6 pitted normal dates or less or none if you want a non-sweetened cinnamon milk! ;)

Method:

1. Take your Vitamix & add  all ingredients in this order into your Vitamix. Put tamper & fitted lid on. Blend on high-power until fully joined by using the tamper to push ingredients into the running blades. Taste! It must be a bit creamy & you must taste the cinnamon here! ;) I do not filter/ strain my cashew milk because everything is fully mixed in my beloved Vitamix & it is healthier that way! Pour into a clean bottle with fitted lid & place into the fridge or enjoy straight away, like I did! :) Yum Yum Yum! This would be lovely enjoyed in a good vegan café latte! Yum! I did that straight away & you can really taste the cinnamon & creamy cashew milk in your latte! :) xxx

2. After being in the fridge for a while, the milk & nuts will separate. So, shake your bottle up & down until the cinnamon & cashew milk again become one! ;) xxx Enjoy!

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Vegan Gluten-Free Breakfast Smoothies!

Today, I made these glorious winning filling breakfast smoothies! One really fills you up! That is what I aim to do in my breakfasts! ;)

Can you guess the ingredients???

Can you guess what is in it?

Can you guess what is in it?

Did you guess it yet? Yes? NO? Scroll downwards then!

 

There are,…………………………….Cherries,………….Almond Butter,……Silken tofu,………and a bit of Coconut Sugar in them! Yes, yes! :)

Simple,…..very filling,…easy to make,….not to mention,…very delicious too,…..Cherries are in their peak season now! So, go on, make one!!!!

Recipe: For less then 4 cups = less than 1000 ml!

Ingredients:

2 cups drained silken tofu

2 cups chopped pitted cherries

2 tablespoons coconut sugar, if you need to

2 tablespoons good whole almond butter

Method:

1. Take your Vitamix & add silken tofu, chopped cherries, 1 tablespoon of coconut sugar & 2 tablespoons of almond butter in it. Place fitted lid on & tamper in it. Turn on full-power & high-speed until it is fully blended. Use your tamper to push ingredients into the running blades. Taste. You must taste the cherries & then almond butter. I added 1 tablespoon of coconut sugar extra & blended on high again. It was just perfect. :) Enjoy!

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Gluten-free Dairy-Free Egg-free Spiced chicken meatballs! A tasty side dish! :)

Tasty spiced chicken meatballs!

Tasty spiced chicken meatballs!

Yesterday evening, I invented this beautifully combined dinner! I made spiced chicken meatballs & served them with black peppered & oregano cooked quinoa & a veggie & chickpea mash! All of the flavours went so well together! It is easy to make & the spiced chicken meatballs, I made in my beloved food processor! :) The next day, the meatballs are super tasty, eaten cold,…Ooh yes! :)

The raw spiced chicken meatballs before frying in the hot oil! :)

The raw spiced chicken meatballs before frying in the hot oil! :)

Recipe: For 2 persons

Ingredients:

* For the spiced chicken meatballs ( 11 sized golf balls! )

320 gr dairy-free gluten-free egg-free organic chicken mince 20 grins of finely milled black pepper

1 + 1/2 teaspoon Himalayan pink salt, ground into a pestle & mortar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 fat clove of garlic, peeled & cut up

3 spring onions, cleaned, cut up into smaller rounds, white & green parts

1 red chili pepper, seeds kept &used, cut into smaller pieces

* For the pepper oregano quinoa:

1 part of quinoa, enough for 2 persons

2 parts of cold water

5 grins of finely milled black pepper

1/2 teaspoon of dried oregano

* For the mixed veggie-chickpea mix:

2 medium yellow courgettes, cleaned, cut up into rounds & each round into 2 or 4

1 red bell pepper, deseeded & white parts cut out, cut up into strips

6 yellow cherry tomatoes

6 red cherry tomatoes

1/2 can of chickpeas, rinsed & drained well, rubbed dry in a towel

Maldon sea salt

black pepper

dried oregano, to your liking

Method:

1. Cook your quinoa & add black pepper & dried oregano. Cook for about 12 minutes. When ready, put the lid back on & let it sit for another 5 to 10 minutes. Then, fluff it up with a fork.

2. Now, make your spiced chicken meatballs. Take your food processor & add garlic, spring onion, chili pepper, chicken mince, black pepper & already 1 teaspoon of pink Himalayan salt. Pulse until it all comes together, but you must see several bits in the mince, you need that! Smell to see if you need more spicing. I added 1/2 teaspoon of Maldon sea salt. With clean hands, rolls into balls, the size of a golf ball! Set aside.

3. In the meantime, fry your veggies in a hot large non-stick pan in a fruity evoo until al dente, cooked through & browned on all sides. Now, add chickpeas & stir around. The chickpeas must get hot & finally, add mixed cherry tomatoes, in the last 5 minutes. Season with black pepper, oregano & some sea salt. Add how much you like but you do not want the veggies to overpower the meatball flavour!!!!  Serve at once & enjoy with a loved one! ;) Yum yum yum, I assure you!

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Review: Bonvita’s Bon Ice! Dark chocolate covered Rice Ice-cream pops!

Today, I tried out a new product! Bonvita is the brand. I tried their Bon Ice: Dark chocolate covered Rice Ice-Cream pops! :) I like the sound of that!

Yummm!

Yummm!

This is a Dutch firm. These Bon ice pops are Dairy-free, Lactose-free, Gluten-Free, Vegan, Organic & Fair Trade too! :) That is a whole lot to live up too!

Each one is 100 gr/120 ml. One costed me: 1.70 € in my local Bio-Planet.

Rice Ice-Cream covered in Dark chocolate! Vegan, Gluten-Free! :)

Rice Ice-Cream covered in Dark chocolate!
Vegan, Gluten-Free! :)

The ingredients, read on the back of the package are: 

rice milk :51%, Pure Vegan Gluten-Free Dark Chocolate 29% ( cacao mass, raw cane sugar, cacao butter, vanilla ), raw cane sugar, Vanilla Bourbon, coconut oil, rice syrup, thickening agent : soy-lecithine & to thicken even more: locust bean gum & guar gum.

My opinion?

I liked it! It has a real vanilla flavour but rice ice-cream is a bit thin & less creamy but the general flavour is great though. :) Thumbs up: Yes, yes! But one big downside is that the ice-cream really melts fast!!!

The dark chocolate coating is excellent! The dark chocolate has a minimum of 71% cacao in it!

All gone! :)

All gone! :)

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Vegan Gluten-free cherry oat pancakes with cacao nibs!

A lovely tasty stack!

A lovely tasty stack!

In the last post, I mentioned that I received some lovely cherries from my parents! I used some of the cherries in these lovely Carob Cashew Cherry smoothies but I wanted to use the rest of them in something different. So, I made these glorious Vegan Gluten-Free Cherry Pancakes with Cacao Nibs for some extra energy!! I need my energy in the morning!!! I have never made cherry pancakes let alone vegan cherry pancakes! Great for a tasty breakfast or brunch!! :)

Frying until golden!

Frying until golden!

Recipe: For 14 smaller to medium thicker pancakes

Ingredients:

* The dry ingredients:

1 cup Gluten-free medium-sized oat flakes

1 cup of home-made Gluten-Free oat flour ( Gf oat flakes ground into a flour in your Vitamix dry container, measured 1 cup! )

1/4 cup raw cacao nibs

1/3 cup coconut sugar

2 tablespoons ground flax-seed ( Broken flaxseed ground into a flour in your Vitamix dry container, 2 tablespoons measured! )

2 teaspoons Gluten-Free baking powder

* The wet ingredients:

1 cup unsweetened soy milk

1 cup unsweetened soy yoghurt

1 teaspoon sherry vanilla extract

1/4 cup canola oil

a bit more than 1 cup fresh pitted cherries, cut up

Method:

1. In a larger bowl, add GF oat flakes, GF oat flour, cacao nibs, coconut sugar, baking powder & ground flaxseed. Mix well.

2. In another bowl, add soy milk, soy yoghurt, sherry vanilla extract & canola oil. Whisk well. Fold in the chopped pitted cherries.

4. Pour dry ingredients to the bowl of wet ingredients & stir together with a longer wooden spoon just until combined. It will be a thicker batter. Taste! The batter will not be too sweet, just right. I prefer to add sweeter toppings on my pancakes!!

5. Heat a smaller non-stick pan on medium-high heat. Pour enough canola oil in it & swirl around. Place a smaller dollop of the batter in the middle of the pan & spread it with the back of a spoon into a pancake shape in your pan. See that the batter is evenly spread out. Fry for about 2 to 4 minutes on one side or until you see, the sides getting brown & cooked & then, with the help of a fork & pancake spatula, carefully flip the pancake over & fry on this side for a few minutes more or until cooked through. Place on a clean plate & place a larger plate upside down on it & repeat the process until all the pancake batter is used up. Adjust or lower your heat, if you need to! You do not want the pancakes to burn!!! It took me a while, with a smaller pan! Everytime, you want to fry a pancake, add a few swirls of canola oil. Heat up & add the pancake batter in small portions. This way, it is easier to flip the pancake over! Keep warm & enjoy while still warm with one of your favorite toppings! I added a few drizzles of maple syrup on mine! Enjoy! :)

Delectable drizzled with some good maple syrup!

Delectable drizzled with some good maple syrup!

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You light like:

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