Sophies Foodie Files

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

Vegan coconut chocolate chip oat cookies!

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Recipe: For about 12 larger cookies

Ingredients:

125 ml solid coconut oil ( 1/2 cup solid )

100 gr coconut sugar ( 3/4 cup )

150 gr medium-sized oats ( 1 cup + 1/2 cup )

120 gr oat flour/ I used home-made ( 1 cup + 1/4 cup )

1/2 teaspoon baking soda

pinch of sea salt

300 ml unsweetened coconut-rice beverage ( 1 cup + bit less than 1/4 cup )

80 gr smaller vegan dark chocolate chips ( 1/2 cup )

30 gr unsweetened coconut flakes  (1/3 cup )

Method:

1. Place your solid coconut oil in a fitted cooking pot & let it completely melt on lower heat. Stir often. Turn heat off & set aside. In a medium bowl, pour coconut oil & add coconut sugar. Mix well with a  spoon. Now, add oats, oat flour, pinch of sea salt & baking soda. Mix well through. Now, add coconut-rice milk, chocolate chips & coconut flakes. Mix well.  Taste! You must taste the coconut & chocolate chips. The dough tastes a bit sweet but not too sweet either, just right! ;) Place cling film over the top & place to rest in the fridge for 30 minutes. This way, the dough will stiff up in the fridge.

2. After the resting time, take your bowl out of the fridge & remove cling film. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven. With your hands , take bigger pieces of your dough, a bit less than the inner palm of your hand & roll balls. Flatten them with your hands & place on a Silpat & do the same with remaining dough. Space them apart & my Silpat could hold 9 bigger cookies. Place in the lower end of your oven & bake for about 18 minutes. The cookies must be cooked through & brownen on the tops. Take them out of the oven & leave them for about 5 minutes on the Silpat. This will give a lovely shine on the bottom of the cookies. Than, move them to wire racks to get crisp & to cool down completely! ;) Enjoy, just like that, as a nice breakfast, snack or as a lovely dessert with a good café latte or an enjoyable tea! :) When cold, pack them nicely to give as a lovely food gift! ;)

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Vegan Gluten-free 4-ingredient puddings with a secret ingredient!

This evening, I made these beauties! :) ooh yes!

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They are:

CREAMY 

                  DELICIOUS

EASY TO MAKE

                 HEALTHY

VEGAN

                GLUTEN-FREE

VERY YUMMY

What is the secret ingredient, I hear you say??? Well,… A-V-O-C-A-D-O!!!  Ooh yes, you don’t taste it & it makes these tasty easy puddings very creamy & thick! :) 

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Recipe: For 3 desserts! 

Ingredients:

2 ripe avocados, peeled & big stone removed, green-yellow flesh scooped out with a big spoon, it is very easy this way

1/2 cup maple syrup, grade C

1/2 cup + 1/4 cup fresh stronger coffee

1/4 cup raw cacao powder

Method:

1. Place every ingredient in this order into your Vitamix & place the tamper in the fitted lid too. Blend on full-power & on high-speed until fully blended. This will take only 15 to 30 seconds. See that everything is well mixed in. Taste. You must taste the coffee & then the chocolate. Otherwise adjust it to the way you like it! ;) Pour into lovely dessert cups or smaller coffee cups, mine were vintage & place a bit in the fridge to cool down a bit. Put them onto the fitting saucers & serve with a smaller spoon & a loved one! :) One dessert really fills you up, but in a good way! ;) xxx

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Vegan spelt pumpkin chocolate chip muffins!

This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out! ;)

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These are also great to give as a nice lovely Food gift, for a loved one! ;) I used my silicon flower-shaped baking mats again! My muffin holes are a big bigger than normal-size muffin tins!

Recipe: For 15 bigger flower-shaped muffins

Ingredients:

* Dry ingredients:

3 cups whole grain spelt flour, I use organic British whole grain spelt flour from Sharpham’s Park

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened coconut flakes

1 teaspoon ground cinnamon

1 teaspoon ground ras-el-hanout

1 teaspoon ground mace

1/2 cup coconut sugar

to fold in at the last moment: 1 cup vegan dark chocolate chips

* Wet ingredients:

2 cups pumpkin purée ( home-made or from a can )

1/2 cup canola oil

1/2 cup unsweetened soy milk

1 teaspoon sherry vanilla extract

2 tablespoons maple syrup, grade C

Method:

1. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Take a larger bowl & add all dry ingredients in it, except the chocolate chips! Mingle everything together with a spoon. Set aside. Take another smaller bowl & add all the wet ingredients in it. Mix with a smaller whisk everything together until fully joined. Now, add wet ingredients to the bowl with dry ingredients. Mix gently everything together. At the last moment, fold in your chocolate chips. Do this in 2 batches.

3. Take 2 oven racks. Place a Silpat on every rack, for stability & fill your flower-shaped muffin mats with 3/4 go the batter. See that you have chocolate chips into every flower. When all the batter is used up, carefully shake your mats a bit so that the unwanted air can go away. So, you won’t have any air bubbles into your muffins! Place into the lower center of your oven & bake for about 20-25 minutes or until the tops are browned & the muffins are cooked through. test with a smaller wooden pin into the center of a few muffins. If done, take them out of the oven & leave them in the silicon mats, for at least 10 minutes. This will give them their lovely shine & flower pattern. After 10 minutes, carefully flip the muffins over & place them on a wire rack to cool down a bit or pop one in your mouth,…carefully not to burn yourself! :) If you savor one, the inside will be like the muffin in the 1st picture! These are very healthy muffins, whole grain spelt is so good for you, not so sweet but just right! I will tell that you want another one,…for sure,…Go on, indulge yourself,…You so deserve it! ;) xxx

You can find this recipe also here: http://www.instructables.com/id/Vegan-spelt-pumpkin-chocolate-chip-muffins/

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You might like:

1. Joy Bauer’s ginger muffins!

2. Vegan spiced pumpkin bread!

3. Sophie’s vegan spiced pumpkin pancakes & home-made pumpkin spice!

49 Comments »

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!

75 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,…

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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

47 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!

54 Comments »

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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53 Comments »

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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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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38 Comments »

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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Do you want a CCC Smoothy? Vegan, Raw & Gluten-free!

Yum yum yummm!

Yum yum yum!

I received some tasty cherries from my parents! So, I had to create these CCC smoothies! CCC stands for Cashew Cherry Carob smoothies! ;)

They are refreshing & delicious too! They are also Vegan & Gluten-free! :)

Recipe: For 750 ml liquid = 3 dessert cups

Ingredients:

500 ml of home-made unstrained cashew milk

15 big, fat juicy pitted cherries

1 tablespoon of raw carob powder

1 tablespoon of coconut sugar / You can omit this, if you use date sweetened cashew milk. But I added it !

Method:

1. Take your Vitamix & add ingredients in this order into your Vitamix & place tamper into the fitted lid. Blend for about 15 to 30 seconds or until well mixed. Taste! It has to taste fab! You must taste the cherries & carob too! Enjoy, my lovely ones! ;)

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Shall I pour you a lovely drink?

Shall I pour you a lovely drink?

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No-Bake strawberry cheesecake tartlets topped with cashew caramel!

Would you like a big bite?

Would you like a big bite?

Today, I made these stunning no-bake strawberry cheesecake tartlets! I topped them with a cashew caramel! I bet if you want one to try & then, I assure you, you want another one! :) But one really fills you up & is enough! :) You keep the other one for the next day, to indulge yourself!!! They are also Vegan, Gluten-Free & No-Bake too! :)

No-Bake, Vegan, Gluten-Free! :)

No-Bake, Vegan, Gluten-Free! :)

You can find this tasty recipes also here: http://www.instructables.com/id/No-Bake-vegan-strawberry-cheesecake-tartlets-toppe/

Recipe: For 4 tartlets, each 12 cm diameter

Ingredients:

* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

1 cup soaked, rinsed & drained cashews ( soaked for at least 1 night )

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

For the cashew caramel:

6 tablespoons maple syrup

1/2 cup raw soaked cashews  ( soaked for at least 1 night )

a few pinches of sea salt

Perfect to end a dinner party! ;)

Perfect to end a dinner party! ;)

Method:

1. First, make the base. Use your food processor & add raw almonds. Chop them up finely. You do not want to end up with almond flour though! Add chopped dates, coconut flakes, pinch of sea salt & sherry vanilla extract. Pulse until it all comes beautifully together. I used the pulse button a lot. Take 4 tartlets-forms  with removable buttom & oil them with coconut oil. Then, push your base-mix into the tartlets. Begin with the base & then, push the base-mix up towards the sides. See that there isn’t a whole left. Then, with the help of your fingers, you can shape a round circle at the base. See that you have even sides; with enough filling upwards! Place into the fridge to stiff up. I placed mine 1 night in the fridge. I think, 2 hours are great??

2. Make your strawberry cheesecake filling. Take your Vitamix & add chopped strawberries, soaked, rinsed & drained cashews, maple syrup, coconut oil & vanilla extract & use the tamper to push ingredients into the running blades.  It took me about 15 to 20 seconds. Taste. My filling was just right, not too sweet & you could taste the strawberries too. If you want a more darker pink color, add another 1/2 cup of chopped strawberries. Pour this or smear this mix onto the crust base in your 4 tartlets, evenly divided. Place them back into the freezer for at least 2 hours. They will look something like this:

They look great, right?

They look great, right? Vegan + Gluten-Free No-Bake!

3. Clean your Vitamix well & your other utensils too. Now, finally, make your cashew caramel. Take your Vitamix & add soaked cashews, pinch of sea salt & 6 tablespoons of maple syrup. Place fitted lid on with tamper in it to push your ingredients into the running blades. Blend until it comes together & is all finely evenly mixed. Taste! It is a bit sweet & a bit more thick, like a real caramel! ;)

Spread this caramel evenly on the surface of each strawberry cheesecake tartlet & it will look something like this & place back into the freezer for at least 2 hours.

Yummm!

Yummm!

4. When you are ready to devour your fantastic No-Bake Strawberry cheesecake tartlet with cashew caramel, take them out of the freezer. Carefully, unmold them, after 10 minutes & cut them into 2 & enjoy 5 minutes later, all by yourself or with a loved one! :) The caramel will start to melt a bit from the top. The strawberry cheesecake melts in your mouth like an ice-cream!!! A Win win situation!!!! xxx :)

So this is an excellent NO-Bake Vegan Gluten-Free Strawberry Cheesecake tartlet topped with a Vegan Gluten-free Cashew Caramel, all made within minutes in your food processor & your Vitamix, but you do need a lot of chilling in the fridge & freezer!! Go on, treat yourself & make these beauties now! :)

Enjoy! xxx

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1. Fresh fig mini cheesecake bars! ( Vegan & Gluten-free! )

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Vegan gluten-free strawberry coconut vanilla smoothy!

Hey, my friends! It has been a while since I wrote or posted a new recipe. It has been way too hot over here to do a lot of cooking or baking! :(

I have spent all my quality time with my husband Peter. We went biking a lot & visited our beloved friends & family. Most mornings, we make easy healthy smoothies to begin our day. I made a lot of smoothies from my favorite blogs & here is a new one, from me, for you! :)

yum yum yum!

yum yum yum!

You can really taste the yummy strawberries & coconut in here! Yummy! :)

Recipe: For 1 larger smoothy = 550 ml!

Ingredients:

300 ml cold, vegan & GF coconut-rice drink, straight from the fridge

2 tablespoons unsweetened coconut flakes

2 pitted dates, to sweeten it a bit more

2 teaspoons of vegan gluten-free sherry vanilla extract,

12 cold, straight from the fridge fat ripe strawberries, cleaned, hulled & each cut up into 2

Method:

1. Place every ingredient in this order into your Vitamix. Place tamper into the fitted lid. Blend on full-speed & onto high until fully joined, by using your tamper to push ingredients into the running blades. My smoothy was ready after 10 seconds mixing. Pour instantly into a larger smoothy glass & enjoy with a smile on your face! :)

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1. Refreshing vanilla strawberry buttermilk smoothies!

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Vegan banana almond butter icy smoothy!

Something between soft-serve & a smoothy!

Something between soft-serve & a smoothy!

This is something between a soft serve ice-cream & a smoothy! It doesn’t matter what it is called, it is very delicious! That is what matters! :)

” The proof of the pudding is in the eating! “

The yummy ingredients!

The yummy ingredients!

Recipe: For 1 person

Ingredients:

2 smaller frozen bananas

3 teaspoons-unsalted almond butter

1/3 cup home-made unsweetened almond mik

1 teaspoon home-made vanilla extract

Method:

1.  Take your Vitamix & add your ingredients in this order in it. Place tamper into the fitted lid & blend on full power & on high-speed for about 15 to 45 seconds, pushing your ingredients into the running blades. Pour into a lovely smaller bowl & scrape the sides of your container too, to have everything from the container into your lovely bowl! Enjoy instantly with a big smile on your face! ;)

Al Gone!

Al Gone!

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Refreshing vanilla strawberry buttermilk smoothies!

Do you want one?

Do you want one?

This afternoon, I made these refreshing delicious vanilla strawberry buttermilk smoothies because I had buttermilk & strawberries to use up in my fridge!

I made them for my cleaning lady & myself. They were just right! Easy to make, so refreshing & ooh so delicious too!  We both agreed on that! :)

Yum Yum Yum!

Yum Yum Yum!

Recipe: For 2 larger smoothies = 1000 ml = 4 cups

Ingredients:

500 ml unsweetened cold buttermilk, straight from the fridge

12 fat large juicy strawberries, cold, straight from the fridge, cleaned, hulled & each cut up into 2

2 teaspoons gluten-free vanilla extract/ I use home-made

1 tablespoon coconut sugar

Method:

1. Take your Vitamix & add all ingredients in this order in it. Place fitted lid with tamper in it. Blend on full power & on high-speed until fully joined. Use the tamper, to push ingredients into the running blades. It took me 15 seconds. You must taste the buttermilk, the strawberries & a hint of vanilla. I only used 1 tablespoon of coconut sugar because you need that tang of the buttermilk in here! ;) Pour into 2 larger smoothy glasses & enjoy with a thick straw! Yum yum, I say! :) xxx

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The ingredients before blending!

The ingredients before blending!

 

 

 

 

 

 

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Mangoliscious Puddings! Vegan & Gluten-free!

Mangolicious cardamom puddings!

Mangolicious cardamom puddings!

Today, I made these tasty MANGOLISCIOUS desserts aka puddings! :) I loved the sound of that tasty title! I had several things left in my pantry so I made these delicious Vegan & Gluten-Free desserts. These are more like thicker puddings! But because these are a bit creamy, very healthy & a bit filling, you can easily savour these as a nice breakfast! So, these make a delicious dessert and even breakfast, how good is that, hey? ;)

Recipe: For 2-3 persons or about 650 ml desserts!

Ingredients:

1/2 cup drained silken tofu

1 tablespoons unsweetened coconut flakes

1/2 teaspoon vanilla powder

3/8 teaspoon ground green cardamom or use less, it is up to you! :)

1 very ripe mango, peeled & big stone removed, flesh cut up or spooned out with a spoon

2 teaspoons broken flaxseed to bind a bit & to add healthy stuff

1/3 cup + 1 tablespoon unsweetened coconut-rice drink, I used Alpro

After mixing: add 1 tablespoon of chia seeds

Method:

1. Take your Vitamix & blend everything in this order but DO NOT Add the chia seeds! Use the tamper to push the ingredients into the running blades & on full power too! Taste! You must taste the mango, than the cardamom. You can taste a hint of coconut at the end of your tongue. That is nearly it. Pour this into a larger bowl & add your chia seeds. Mix well with a spoon. Leave it for about 15 minutes & stir every 5 minutes or so. It soon will become thicker. Spoon into fancy dessert tea cups or so & place into the fridge to cool down & to stiff up a bit, for at least 60 minutes = 1 hour! Do not leave it longer otherwise the cardamom becomes overpowering!!! If you leave the puddings in the fridge for 1 hour, you can taste more of the cardamom so if you do not like that, use less cardamom or leave the desserts only in the fridge for 15 minutes or so!!!! :)

2. Take them out of the fridge & serve instantly & enjoy every spoonful! :) MMM,…

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