Carrot and Zucchini Pancakes (GF)

Carrot and Zucchini Pancakes (GF)

Before we even realized it, our little boy turned 8 months and is now sitting with us at our kitchen table. He might be small but the way he eats leaves a pretty gigantic mess. He is big on eating by himself, which makes me ever so happy when I’m on the floor cleaning all the spilled food for the fifth time of the day. No but really, I do enjoy the fact that he is eating real foods and making the funniest expressions when trying new things. And what’s great is that while he’s examining his food, mashing it to his seat, or massaging it onto his hair, I have some time to eat my own meal too!

Maybe because he’s just so into eating by himself, our boy is not a fan of all the great organic baby foods I got from the store just to give myself a break and make my life easier. Nope, do not even think about getting that spoon near his mouth as it.will.stay.closed. Things he loves: porridge, avocado, baked sweet potato, pancakes, and muffins. So basically all the things that I love too. Karma? Maybe. So to keep my little fella fed and satisfied, I’ve been making all sorts of baby-friendly snacks lately and one of my favorite things are definitely these carrot and zucchini pancakes. They come together super easily and require only five ingredients (!). I made these when I wanted to sneak in some veggies to my boy’s diet and since then I’ve been eating them as a snack too. They’re yummy as they are but I really love them with some avocado and lingonberries, as they just make things a bit fancier :)

Sending you all good vibes + good health to this new year!

Baby food ideas: Carrot and Zucchini Pancakes! (gluten and dairy free)

Carrot & Zucchini Pancakes (GF)

notes:if you’re making these just for yourself, you can add a pinch of salt to the dough too. when you’re frying things for babies, I recommend using an oil that tolerates high heat well. I usually go for coconut oil, avocado oil, or ghee. 

makes 12 to 14 small pancakes

2 carrots
about an 10 cm / 4-inch piece of zucchini
2 eggs
2/3 cup / 150 ml gluten-free rolled oats
1/4 cup / 50 ml gluten-free oat milk
oil for frying


1. Peel the carrots and zucchini and cut them into small pieces. Add the vegetables to a blender and pulse until a coarsely grated.

2. Add the eggs, rolled oats, and oat milk to the blender and blend until smooth.

3. Heat a frying pan and add a bit of oil to the pan. Add a few tablespoons of dough to the pan and fry on medium heat for about a minute, then flip and fry the other side. Allow to cool for a moment before serving. Serve for example with sliced avocado and lingonberries, and enjoy!

Lingonberry & Coconut Bundt Cake with Caramel Frosting

Lingonberry & Coconut Bundt Cake with Caramel Frosting

Every year it takes me by surprise: Christmas is here! And even my jetlagged brain has realised that we are at the end of this year too (yaaay for Spring! little early? haha maybe). If we’re being honest here, I have found myself getting less and less excited about Christmas every year. I might even call myself now an anti-christmas person. Whoa. The amount of Christmas decoration we have at home: zero. Gifts bought: zero. Gifts on my wishlist: just one. A sleeping baby. (We do believe in the miracle of Christmas). Luckily kids start to remember things when they’re about three, so I still have plenty of time before that. *Sighs for a relief*

One thing I love no matter the day or the time of the year: food! And baking. It’s relaxing, joyful, and a lovely time to spend time together. I’ve posted some Christmas bakings here in the past years (like this date bundt cake, raw vegan gingerbread cake, and roll cake with plum jam & coconut cream) and now I felt like adding a new cake to the mix. Enter: a really lovely Lingonberry and Coconut Bundt Cake with Caramel Frosting.

Lingonberry & Coconut Bundt Cake w/ Caramel Frosting (gluten-free + naturally sweetened) | tuulia blog

I love my super healthy, raw, and vegan goodies, but now I felt like making something a little more traditional. Hence the bundt cake. The cake has coconut in a few different forms – there’s coconut sugar, shredded coconut, and coconut milk – but the flavors don’t come out as too strong, so if you’re not a coco lover, don’t be too frightened to try this one out. Lingonberries are one of my favorite berries during winter, but you could totally go with cranberries too, if they’re more accessible to where you live. But really, the best part of the cake is that date-based sweet caramel frosting, that you’ll just want to eat by the spoonful. Mmm, hello lover.

With caramel frosting in the corner’s of my mouth and a baby in my arms, I wish you all the loveliest Christmas. Eat well and stay cozy! ♡

Lingonberry & Coconut Bundt Cake w/ Caramel Frosting (gluten-free + naturally sweetened) | tuulia blog

Lingonberry & Coconut Bundt Cake with Caramel Frosting

notes: my favorite gluten-free flours for baking are almond and rice flour as they make a nice texture, but if you want to try another flour, I’d go with gluten-free oat or buckwheat flour. 

into an 8-inch / 22 cm bundt pan

3 organic eggs
3/4 cup coconut sugar
1 1/4 cup almond flour
3/4 cup rice flour
1/3 cup shredded coconut
2 tsp baking powder
1/2 tsp vanilla powder
a pinch of salt
1/2 cup coconut oil, melted
3/4 cup full-fat coconut milk
1/2 cup lingonberries

Caramel frosting:
8 fresh dates
2 tbsp coconut oil
1/2 cup full-fat coconut milk
a pinch of vanilla powder
a tiny pinch of salt


1. Preheat the oven to 180 C / 350 F degrees. Break the eggs into a large bowl and add coconut sugar. Whisk eggs and sugar with an electric mixer for a few minutes until you get a fluffy foam (coconut sugar doesn’t foam as well as white sugar but you should still get a pretty nice foam).

2. Measure almond flour, rice flour, shredded coconut, baking powder, vanilla, and salt into another bowl and mix well. Add coconut oil and coconut milk. Mix in the egg foam. And finally, fold in the lingonberries carefully.

3. Grease the cake tin with coconut oil and sprinkle a bit of flour to the bottom to prevent sticking. Pour the batter to the cake tin and bake for about 50 minutes. The cake is ready when it has a golden brown color and a toothpick comes out nearly clean. Take the cake from the oven and allow to cool for about 10 minutes before turning the cake pan upside down. Let the cake cool completely before frosting.

4. While the cake is cooling, prepare the frosting. Remove the stones from the dates. Add all the frosting ingredients to a blender and blend until smooth. Spoon the frosting over the cake. Serve and enjoy! If you end up with leftovers,  store the cake in the fridge up to 2 to 3 days.

Creamy Vegan Tomato Pasta

Creamy Vegan Tomato Pasta

this post is sponsored by Urtekram & Asennemedia

Hey from LA! It’s been almost two weeks since we took a long flight here in order to spend some time in the sunshine, see some friends, and just to hang out together with our little family of three. As my husband took time off from work, I’ve been getting some much-needed alone time to exercise and work a bit. I just took a spin class at SoulCycle this morning (so hard and sweaty! but I’m hooked already) and now I’m sitting in a cafe sipping on an iced tea and finally having a little time to blog! I’ve really missed this and it feels so good to work on something of my own in between baby duty, everyday chores, and even family time. So let’s hang out and talk about pasta!

Creamy Vegan Tomato Pasta | tuulia blog Creamy Vegan Tomato Pasta | tuulia blog

We make pasta all the time. It’s my husband absolute favorite food and I find to be easy and quick to make, so it’s become one of our staple weeknight meals. I think pasta has a bit of a bad reputation and a lot of ‘healthy diets’ always advise on giving up on pasta or eating zucchini noodles instead. I get that and really like all the veggie- and bean-based pastas, but I still see pasta as a balanced meal even if you wanna be a healthy eater, as there are so many great ways you can make pasta! When it comes to gluten-free pastas, I’m a fan of brown rice pasta. It has texture, a bit of flavor, and a more wholesome vibe than corn pasta. I also like my pastas sauce-heavy so that I’m not eating just pasta, but a lot of other ingredients too. And I love my pastas creamy too. Creamy pastas are my absolute comfort food and creamy tomato sauce has been my favorite for years. But since we don’t use a lot of dairy, I’ve found other ways to make my pastas creamy: I either add some coconut milk to the sauce (like in this lentil bolognese), use a plant-based cream like oat cream, or add some soaked cashews to the sauce, blend it, and what comes up is a super creamy, oh so good, thick ‘n creamy sauce.

To get you on board with this cashew cream thing, I wanted to create a really simple recipe. These are the kind of foods that photos don’t do justice because trust me, this was one the best meals I’ve made in a while. It was so good that I found myself eating straight from the pan and literally could not stop. And the recipe is really easy, so you have a 100% chance of making a killer meal.

The pasta that I used here is an organic brown rice spagetti from Urtekram (a staple in our kitchen), but you could definitely go with other forms of brown rice pasta, like fusilli or penne. The creamy tomato sauce is simply made with soaked cashews, Urtekram’s organic pasta sauce with basil, fresh basil, and a little salt and black pepper. You could just leave it at that but I also added some cherry tomatoes and baby spinach to make my pasta a bit more photogenic :) I really recommend checking out Urtekram’s products if you haven yet, as I’ve been using them for years and I love that the brand is 100% organic and 80% vegan. So I’m really happy to work with them and bring this pasta for all of you!
I wish you enjoy the recipe as much as we do. Sending love and light ♡

Creamy Vegan Tomato Pasta | tuulia blog

Creamy Vegan Tomato Pasta

notes: if you feel like having more veggies, you could definitely add some zucchini or eggplant to the pan while frying the tomatoes. the pasta is really nice as it is, but I like to serve this with a green salad too. 

serves 2 to 3

Creamy tomato sauce:
2/3 cup cashew nuts, preferably soaked
1 jar (350 g) Urtekram pasta sauce
a few basil leaves
salt & black pepper

250 g Urtekram gluten-free spagetti
250 g cherry tomatoes
a couple handfuls baby spinach
olive oil


1. If possible, soak the cashew nuts in plenty of water for at least four hours. Rinse and drain.

2. Start by making the tomato sauce. Add the nuts, pasta sauce, fresh basil, and a pinch of salt and black pepper to a blender and blend until smooth. Add a bit of water if needed to make the sauce as smooth as possible. Taste and add spices if needed.

3. Boil the pasta and prep the rest of the ingredients in the meanwhile. Cut the cherry tomatoes in half and rinse the spinach. Heat a large frying pan and add a a couple spoonfuls of oil to the pan. Sauté the cherry tomatoes on medium heat for a few minutes until they are nicely softened. Add the spinach to the pan and sauté for another minute or so.

4. Turn off the heat and add the pasta and the prepped tomato sauce to the pan. Mix all the ingredients together. Serve warm and enjoy!

Vegan Pumpkin Risotto

Vegan Pumpkin Risotto

I’m not sure what has been up lately, but I feel like since the days started to get darker, a lot of other things started to go awry as well. Our baby was awake at night all the time, there were some minor nervous breakdowns thanks to sleep deprivation, my blender broke (my dear Vitamix!), I was constantly spilling/breaking/dropping things and it just felt like NOTHING IS WORKING AND EVERYTHING IS WRONG. I felt like curling up into a ball, hiding under a blanket, and taking a looong nap. See you later, said this mama bear and fell asleep.

If disappearing is not an option, going back to basics usually seems to ease things out in these chaotic times. Instead of doing a hundred things at a time (oh hello me), I tell myself to focus on one thing only (sounds so easy right?). DO LESS (so do not start going through your wardrobe while avoiding your to-do list like I did last night). Take a shower, wash your hair (there’s something therapeutic in it for me), take a couple deep breaths, and do something useless for a moment (love love love my chick-lit tv shows for this). And after a night of better sleep, your mood and vibe is like from a totally other planet. 

Vegan Pumpkin Risotto

What I just wrote doesn’t really have anything to do with this pumpkin risotto, but sometimes it’s just nice to write down my thoughts here and pass them forward. Gives some space to my clogged mind too :) But now, let’s talk a bit about this risotto. I made this a few weeks ago and felt like sharing it here too, since pumpkin is in season right now and I think we all need some cozy dinners to our rotation. Risotto is usually my go-to meal in italian restaurants, as it’s a safe bet for a celiac, and sometimes I like to make it at home too. Pumpkin risotto is probably familiar to some of you, but I wanted to give this one a twist and make it vegan by replacing the parmigiana with nut parmesan! I was on a pretty strict breastfeeding diet this summer and early autumn to resolve our boy’s tummy problems and thus gave up all dairy products for a few months. After introducing dairy back into my diet, we’ve been eating a lot less of it actually and haven’t really been using any cheese at home (we used to be obsessed with feta cheese). So it’s been fun to come up with ways to replace cheese in recipes and figure out new ways of cooking!

I think risottos are a great comfort food, but they’re also really easy to prep. Once you’ve peeled and cut your pumpkin into pieces, this recipe is very simple and comes together quickly. I like to serve this as a main course, but you could definitely serve it as a side too if you’re making a bigger dinner. And since you’ve opened up that bottle of wine for the risotto, I think it’s nice to set a pretty table, take a few deep breaths, have a small glass of wine, and enjoy the moment (and the food too). Sometimes just being in the moment with no pressure to be anywhere else or do anything else is a great cure for our busy minds.

Sending love and light ♡

Vegan Pumpkin Risotto

Vegan Pumpkin Risotto

serves 4

about 800 g of butternut squash
1 yellow onion
1 2/3 cup arborio rice
1/2 cup white wine
3 1/3 -3 2/3 cups vegetable broth
olive oil
salt & black pepper
1/2 cup cashew parmesan
3 tbsp fresh thyme, finely chopped

Nut parmesan:
1/2 cup cashews
¼ tsp garlic powder
1-2 tbsp nutritional yeast
a pinch of salt


1. Preheat the oven to 175F / 350C degrees. Peel the pumpkin and cut it into small cubes. Mix the pumpkin cubes with a bit of olive oil and season with salt and black pepper. Roast the pumpkin in the oven for 25 to 30 minutes, until the pieces have softened.

2. Prepare the nut parmesan in the meantime. Measure all the ingredients in a blender and pulse until a fine crumb forms. Pour the nut parmesan in a bowl and set aside for a moment.

3. Peel and chop the onion finely. Prepare the vegetable broth. When the pumpkin is, take about 1/3 of the pieces to the side. Add the remaining 2/3 of the pumpkin to a blender, add a bit of vegetable broth and blend until smooth. You can also use a hand mixer for this step.

4. Heat a large frying pan, add a bit of olive oil to the pan, and sauté the onion for a couple minutes. Add the rice to the pan and fry for a short moment. Now add the white wine. Once the wine has absorbed, add about 1/2 to 1 cup of vegetable broth at a time. Cook slowly for about 15 minutes and then add the pumpkin puree and the remaining baked pumpkin. Mix well and cook for a couple of minutes until the rice feels cooked but has some texture left.

5. Finally add the nut parmesan, fresh thyme, and season with salt and black pepper. Serve warm and enjoy!

Feel Better Noodle Soup with Tofu & Broccoli

Feel Better Noodle Soup with Tofu & Broccoli

this post is sponsored by Risenta & Asennemedia

And so the flu finally got us. First me, then our baby bear. (Fun fact: my husband likes to call himself big bear, our boy baby bear, and me as mama bear. In Finnish they sound maybe a but cooler? Our boy also has nicknames such as the poop monster, rascal, and night terrorist. These are all humorist names obviously :))
After spending a couple days in pajamas, I thought we had passed it, but now my boy is a poor little creature with the runniest nose. The positive thing is that flu will pass and it’s not that serious, even though the sore throat at the beginning always feels like the most awful thing there is. Luckily I’ve gathered rather an arsenal of home remedies over the years and as usual, I went for my usual treatments this time too: zinc, carmolis tincture, grape seed oil extract, sage throat spray, chaga tea, raw chocolate, sea buckthorn juice, and turmeric. Besides taking my drops and tinctures and munching on some chocolate, I always get a craving for something warm and savory, which pretty much means soups, stews, or other comforting foods. This time my cravings led me to making this simple, yet super flavorful noodle soup, that I hope you guys will love too.

Vegan Noodle Soup with Tofu & Broccoli | tuulia blog

I’ve had the chance to work with Risenta quite a lot over the years, and this time I got my hands on their bean pasta and black sesame seeds. We use black sesame seeds pretty often at home, as they make so many foods look pretty (I love them on top of my avocado toast + smoothies) and they taste really good too. Different kinds of bean and lentil based pastas have been popping up a lot lately and I think they’re really great for quick and nourishing weeknight meals. I find Risenta’s soy bean fettucine to be a lot like noodles, which makes them a fun replacement for regular noodles, especially if you’re looking for some extra protein.

I like my soups simple (and my food, especially when down with the flu!), so this one is made just with noodles a.k.a bean pasta, pan fried tofu, broccoli, and a few toppings. The soup base has a lot of ginger and garlic, and it’s really easy and quick to prepare. If you’re into spicy foods, it’s super easy to add some volume to this recipe by increasing the amount of chili flakes in the soup base and / or adding some more fresh chili tot the soup. I, in turn, am the one who picks up her chilis from the soup before taking a spoonful, so the flavors here fall more towards warming than hot. If you’d like to add some more vegetables, I bet corn, sprouts, pak choi or aubergine would be really nice. And as a last tip, I’ll just say that I also added some coconut cream and turmeric to the soup base once I was reheating it and it was a killer combo, so that’s another way you could with this one. So many ways with these kinds of recipes :)

Eat well and stay cozy, friends!

Vegan Noodle Soup with Tofu & Broccoli | tuulia blog

Feel Better Noodle Soup with Tofu & Broccoli

notes: if you wish to make the soup a bit more ‘creamy’, you can add some coconut cream to the broth! also a teaspoon of turmeric is a great add, if you’re in need of some extra boost. 

serves 3 to 4

1 pack (about 270 g) firm tofu
1-2 tbsp sesame oil
1-2 tbsp tamari (or soy sauce)
1 head of broccoli
1 pack Risenta yellow bean pasta
1 lime
spring onion
Risenta black sesame seeds

Soup base:
a thumb of ginger
2 garlic cloves
1 tbsp sesame oil
about 3 cups vegetable broth
2 tbsp tamari (or soy sauce)
1/4 tsp chili flakes


1. Start by preparing the tofu. Drain the tofu and wrap it into a kitchen towl and set to a plate. Put another plate on top of the tofu and add some weight on top of the second plate on order to remove any excess liquid from the tofu.

2. Then move onto making the soup base. Slice ​​or grate the ginger and garlic finely. Heat a saucepan, add the sesame oil to the pan and fry the ginger and garlic on medium heat for a couple of minutes. Add the vegetable broth, tamari, and chili flakes. Let simmer on low heat while you prep the rest of the soup.

3. Remove the tofu from the kitchen towel and cut it into squares. Heat a frying pan and fry the tofu in a hot pan for a few minutes until browned. Turn the heat off and add the sesame oil and tamari to the pan. Set the tofu aside for a moment.

4. Cut the broccoli into florets. In another saucepan, heat plenty of water and cook the bean pasta for 3 to 4 minutes until ready. You can cook the broccoli in the same pan with the pasta, or steam or cook it in another pan.

5. Once you’ve got everything ready, assemble the bowls by placing the bean pasta, broccoli, and tofu to the bowls. Pour enough broth to cover the noodles. Finish with some chili, lime, spring onion, and black sesame seeds. Serve and enjoy!

Chocolate Banana Bread (GF + V)

Chocolate Banana Bread (GF + V)

Heyyy friends.

It’s been a while. To be exact, the last time I blogged was about six months ago. Phew, time flies by so fast. However, being a new parent, you could tell me that it’s May and I’d believe you. Some days I don’t even know how to spell my name so it’s a miracle that I knew how to use WordPress after such a long break.

Raising a baby has been a lot more intense than I could have imagined and there are a lot of things I feel like writing about and sharing, but I can barely function after we get our little monkey down for the night, so I better keep this short and sweet and focus on this little treat that I’ve got you.

I had lunch with a friend + our babies at El Fant last week, and after surviving our kiddos throwing all their toys, sweat dripping down my back, and all the hurdle that comes up when out on the town with a small human being (at some point I noticed my boy eating one of the hanging plants on the wall…), we decided to share a piece of their chocolate banana bread. It was so good, that I decided to bake some at home too. I have a recipe for banana bread on the archives but this time I wanted to make the bread vegan and add some good chunks of chocolate to the batter. And it really was a genius combination. I always think banana bread is at its best on the next day and once the flavors have had time to ‘set’, I like to cut a huge slice and enjoy it with some plant milk. And then maybe get another slice. But what I really think is genius, is to freeze a few slices so that I have a go to treat whenever I need a moment of pampering just for myself without hanging plants eaten :)

Sending you all love and light and beautiful Autumn days ♡

Chocolate Banana Bread (GF + V)

notes: for a non-vegan version, you can replace the flaxseed meal with two organic eggs. gluten-free oat flour or buckwheat flour work well instead of the almond flour too. 

makes a 24×10 cm loaf

2 tbsp flaxseed meal + 6 tbsp water
3 big ripe bananas
1/4 cup extra virgin coconut oil
1/3 cup coconut sugar
1/2 cup almond milk
1 cup almond flour
1 cup brown rice flour
1 1/2 tsp baking powder
a pinch of vanilla powder
a pinch of salt
1 1/2 tsp ceylon cinnamon
1/2 cup chocolate chips (I used these)


1. Preheat the oven to 175°C / 350°F. In a small bowl, mix the flaxseed meal and water and let thicken for a few minutes.

2. Add the bananas, coconut oil, coconut sugar, and almond milk to a blender and blend until smooth.

3. Measure the flour, baking powder, vanilla, salt, and cinnamon to a large bowl. Pour in the banana mixture and mix well. Gently fold in the chocolate chips (leave some for topping).

4. Cover the loaf pan with baking paper and if necessary, grease the sides lightly with coconut oil. Pour in the batter and add some chocolate chips on top.

4. Bake for about 45 to 50 minutes until a toothpick comes out clean. Serve warm, and enjoy! For storing I recommend keepin the the bread in the fridge. You can also freeze some slices of the bread and then just pop them to the toaster when a craving for banana bread hits!

Healthier Oven Baked Donuts (GF)

Healthier Oven Baked Donuts (GF)

Hey friends! Here I am, still in one piece and waiting for the baby to arrive. These last weeks of being pregnant have definitely been filled with nervousness, anxiety, and excitement, but most of all they have been a huge exercise of patience for someone who’s rather impatient and loves to control things. Yep, that’s me. I have this image of some kind of birth gods sitting on a cloud and laughing compassionately at me, as I get super nervous every night before going to bed and think if this night is the night it all begins and then go through our action plan in case the labor begins. Lately, my biggest concern has been that if I go into labor during the night, my man won’t be able to go to the grocery store to get all the snacks I’ve told him to get (believe me, there’s a lot). So in the big picture, I think we’re starting to be ready to welcome the little fella to our family :)

After organizing pretty much all the closets in our apartment, deep-cleaning the fridge and freezer, and folding diapers and all the baby stuff, I thought I might distract myself from the baby stuff and bake something good just for the sake that I love baking. And also, I had been dreaming of these sugar-coated fried donuts (in Finnish we call them “munkki” and they’re something between a fritter and a donut) for a few days but had no idea where to find gluten-free ones (if you know a place, do share!), so I decided to make my own version of the classic treat. And before I try to convince you that these would be like the traditional ones, I’ll admit that they’re not. But for me, they were close enough to fill my cravings and since they’re baked in the oven and sweetened only with coconut sugar, they’re a healthier treat too. And healthy treats are my jam.

Healthier Oven Baked Donuts w/ Coconut Sugar (GF) | tuulia blog Oven Baked Donuts (gluten-free + naturally sweetened) | tuulia blog

Instead of frying, I always prefer a baked version whether we’re talking about falafels or donuts, as even the thought of frying things brings back all the memories of my morning sickness. And I also like the simple process of making baked donuts: you simply mix together all the ingredients, pour the dough into a donut pan, bake in the oven, and then if you’re in the mood for it, add a topping to make things a bit fancier. This time I just coated the donuts generously with coconut sugar, but if you’re more into to the traditional toppings, you can whip up an easy caramel topping from nut butter, honey / maple syrup, and plant milk. Or you could melt some chocolate on top of these…or make three kinds of donuts and have a total donut fiesta! You choose :)

Hoping you guys enjoy the donuts and sending you lots of love and sunshine for the upcoming Spring and Summer! It might be a little quiet in here for a while once the baby comes, but I think I’ll come back at some point to chat about food :) And I’ll probably be posting at times on Instagram, so you can follow me there too!

Stay cozy and eat well, friends! ♡

Oven Baked Donuts (gluten-free + naturally sweetened) | tuulia blog Healthier Oven Baked Donuts w/ Coconut Sugar (GF) | tuulia blog

Healthier Oven Baked Donuts w/ Coconut Sugar (GF)

notes: I wanted to keep these nut-free, so I went for gluten-free oat flour and white rice flour. but if you’d like, you can replace either of the flours for example with almond flour. also, a bit of cinnamon or cardamom would be really nice in these, or you could make a chocolate version by replacing 2 to 3 tablespoons of the flour with cacao powder. 

makes 12 donuts

3/4 cup gluten-free oat flour
3/4 cup white rice flour
2 tbsp tapioka starch (or potato flour)
1/3 cup coconut sugar
2 tsp baking powder
1/4 tsp vanilla powder
a tiny pinch of salt

2 organic eggs
1 ripe banana
4 tbsp coconut oil
1/2 cup gluten-free oat milk (or other plant milk)

+ plant-milk & coconut sugar for topping


1. Preheat the oven to 175 C / 350 F degrees. Measure all the dry ingredients to a large bowl and mix thoroughly.

2. Break the eggs to a blender and add the banana, coconut oil, and oat milk. Mix until smooth. Combine the two mixtures and mix well.

3. Grease the donut pan lightly with coconut oil. Add about 2 tablespoons of the dough into the donut holes. Smooth the surface of each donut with a spoon. Bake for about 20 to 22 minutes until the donuts have a beautiful golden-brown color. Remove from the oven and let cool for a moment in the pan before removing.

4. Pour a bit of plant milk to a small bowl and add about a 1/2 cup of coconut sugar to another bowl. Once the donuts have cooled a bit, dip them first lightly in plant milk and then roll in coconut sugar until covered. Repeat for each donut, serve, and enjoy!

5. The donuts are best straight on the baking day, but you can store them in airtight container in the fridge for a couple days.


Sweet Potato Lentil Burgers w/ Halloumi

Sweet Potato Lentil Burgers w/ Halloumi

this post is sponsored by Asennemedia & Moilas Leipomo

I feel like I’ve been talking a lot about bread lately. And based on today’s post, there’s no end in sight. But what can you do when something major happens. You see, I have finally discovered The Perfect Gluten-free Hamburger Bun.

To make things clear, I have very high standards for hamburger buns. I’ve never liked the very white, very fluffy buns that most burger places tend to offer, as I think the bun should have structure and crunchiness, but not too much so that it doesn’t take out the attention from the actual food, as I’m a fan of having a lot toppings (which you can see from the photos I guess). So finding a good gluten-free burger bun is tricky, but finally a couple weeks ago I got my hands on The One. Which means I’ve been eating bread once again with great pleasure (have to enjoy this phase as long as it lasts!).

Sweet Potato Lentil Burger w/ Halloumi | tuulia blog Moilas Kuitusämpylä Sweet Potato Lentil Burger w/ Halloumi | tuulia blog

So what is this magic bun, you might be wondering? I got to choose my favorite from the new products that Moilas recently launched and this gluten-free seed bread roll caught my eye instantly. I envisioned a veggie-filled burger and knew I wanted to try it on homemade burgers. The buns are gluten-free, vegan, and nut-free and the structure is perfect for burgers: once you bake these in the oven, the crust becomes really crispy, but the insides are still soft. The buns also have a nice amount of fiber (which is not that common in gf buns) so that they’re not just like eating air, but not too filled with seeds either. Even though I like to make my own bread every now and then, I do appreciate the fact that I can pop something in the oven and not make everything from scratch. Especially when I’ve got a craving for burgers.

Naturally, burgers do need a patty and even though I eat meat sometimes, I’ve always been more of a veggie-burger loving gal. So I made a patch of sweet potato lentil burgers, fried some halloumi, and went for leafy greens, tomato, mashed avocado, and sprouts as my burger toppings. The end result was pure comfort food with fresh flavors, a.k.a. just the type of food that makes me veeeery happy. So I’m definitely gonna make a new patch of the sweet potato lentil burgers asap, put them in the freezer, and be prepared when the next craving for a burger hits. I can see the future me giving me a hug already. Gotta love food.

I hope you guys enjoy the burgers! Eat well and stay cozy! x

Sweet Potato Lentil Burger w/ Halloumi | tuulia blog

Sweet Potato Lentil Burgers w/ Halloumi

notes: feel free to add your favorite toppings, try other spreads or other types of cheese in these burgers!

makes 4 burgers

4 Moilas Seed Bread Rolls
sweet potato lentil patties (recipe below)
1-2 avocados, mashed
2-3 tomatoes, sliced
1 pack of halloumi
sprouts or microgreens
dijon mustard / vegan mayo / other spread, if desired


1. Start by making the sweet potato lentil patties (recipe below). Prep the vegetables while the patties are in the oven.

2. Rinse the salad if necessary and smash the avocados with a fork in a small bowl. Slice the tomatoes and halloumi. Heat a frying pan and cook the halloumi for a few minutes from both sides until golden brown.

3. When the patties are ready, bake the bread rolls according to the instructions on the package (I like to bake them in the oven).

4. Slice the bread rolls in half and assemble the burgers by layering everything in between the bread. Serve and enjoy!

Sweet Potato Lentil Patties

notes: the recipe makes quite a lot of patties so you can easily freeze a part of them or store these in the fridge for a few days. also, you can try other flours instead of the oat flour, like chickpea flour. 

makes about 10 patties

1 small sweet potato
2 cans (á 285 g) cooked red lentils
1 organic egg (or 1 chia / flax egg)
3 sundried tomatoes
2 tbsp nutritional yeast (optional)
5 tbsp gluten-free oat flour (see notes above)
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp herb salt
olive oil, for baking


1. Peel the sweet potato and cook or steam it until soft.

2. Preheat the oven to 200C / 400 F  degrees. Add all the ingredients to a food processor and mix until smooth. You can also use a hand mixer for this stage.

3. Cover a baking sheet with baking paper and add some olive oil to the sheet. Scoop 1 to 2 tablespoons of the lentil mixture to the sheet. Press lightly with the back of the spoon to form a patty.

4. Bake for about 25 minutes until the patties are slightly browned. Let cool for a moment.

5. Serve as burgers and enjoy! The patties can be stored in the fridge for a few days but these freeze well too.




A Simply Divine Lemon Cake (GF + V)

A Simply Divine Lemon Cake (GF + V)

The following scenario is getting pretty common at our house: we’ve invited friends or family over for dinner and I’ve promised to be in charge of dessert and appetizers while my husband takes care of the main course. People are starting to arrive and I’ve probably set the table by now, my man has taken care of my appetizers and starts prepping the main course, and as the doorbell rings I’m probably standing at our kitchen window still taking photos of the dessert. Or I might still be in the shower / putting my clothes on / at the store buying food. You see, being an optimistic by heart has this side effect that I sometimes a lot of times end up thinking I can manage 1043 things in a very short amount of time. My success rate is not that great, really. Whoops.

A Simply Divine Lemon Cake (GF + V) | tuulia blog

But this time I had a good reason for my very late, very quick photo session: this very divine lemon cake. I got an urge to make something super fresh with a lot of lemons last weekend and ended up creating this thing that’s somewhere between a cake and a pie. It’s partially raw, as the filling is typical for raw cakes and made from cashew nuts, coconut milk, and a lot of lemon, but instead of going the raw route with the crust, I made a crumbly crust and baked it in the oven before adding the filling. And I think that combo of the baked crust and the fresh filling makes this a bit special and very yummy. So it was a good thing I climbed on that window still to take these photos (not so easy with this huge belly I’ve got!).

A few words about the filling: usually raw cakes have a lot of coconut oil and / or cacao butter, but I didn’t feel like adding a lot of oil so I ended up using only one tablespoon of coconut oil and let the cake set in the fridge overnight. And thanks to this, the filling turned out to have a very yummy texture with a slightly sour, but super fresh taste to it. And it held together really well even without all the oil! *Patting myself on the back*

I hope you guys enjoy the cake and wish you all a lovely Easter! May it be filled with good vibes and cozy times :)

A Simply Divine Lemon Cake (GF + V) | tuulia blog A Simply Divine Lemon Cake (GF + V)| tuulia blog

A Simply Divine Lemon Cake (GF + V)

notes: I think the filling needs a lot of lemon and only a tiny bit of sweetness to make it really fresh, but if you’d like to make it more sweet, feel free to add some more honey / maple syrup. 

20 cm / 8-inch springform cake pan
serves 8

3/4 cup almond flour
1/2 cup white rice flour
2 tbsp gluten-free oat flour
1/4 tsp vanilla powder
a pinch of salt
1/3 cup coconut oil
3 tbsp honey or maple syrup

1 2/3 cup cashew nuts
1/2 cup full fat coconut milk
2/3 cup lemon juice (you’ll need 2 to 3 lemons)
2 tbsp organic lemon zest, grated
2 tbsp honey or maple syrup
1 tbsp coconut oil
1/2 tsp vanilla powder

fresh blueberries, for decorating


1. Add cashew nuts to a large bowl, add plenty of water, and soak for at least 4 hours, or overnight.

2. Preheat the oven to 180 C / 350 F degrees. Mix the flour, vanilla powder and salt in a large bowl. Melt the coconut oil and honey in a small pan on low heat. Add the oil mixture to the dry ingredients and mix until a crumbled dough forms.

2. Cover the bottom of the cake pan with baking paper and spread some coconut oil to the sides. Press the dough to the bottom and to the edges of the pan and dock the bottom with a fork.  Bake for about 15 to 18 minutes until the crust has a beautiful golden-brown color. Allow to cool properly. Prepare the filling in the meantime.

3. Drain and rinse the cashew nuts and transfer them to a blender. Add the coconut milk, lemon juice, lemon zest, honey or maple syrup, coconut oil, and vanilla powder. Blend until completely smooth. Taste, and add more sweetness or lemon if needed.

4. Once the crust has cooled, pour the filling on top and spread evenly. Place to the fridge to set for at least 4 to 6 hours or overnight. Decorate the cake for example with fresh blueberries, serve, and enjoy!




The Best Gluten-free and Vegan No Knead Bread Rolls

The Best Gluten-free and Vegan No Knead Bread Rolls

There are recipes that I try out once, fall in love with them instantly, and then share them here right away thinking that someone else might like them too. And then there are recipes that I make again and again and only somewhere along the 27th time making it, I realize that there might be something bigger there and something worth sharing. Something life-changing, modestly speaking.

And the recipe I’m sharing today is pretty life-changing, trust me. I know we food bloggers love to say that everything we make is the best and the most delicious thing there ever was, but it’s just pretty easy to get carried away when you’re so excited about something. Like I am about these gluten-free and vegan no knead bread rolls. They might not be the best ever bread you’ve eaten, but regarding the time and effort it takes to make these, and how deliciously good they are, we’re pretty close to something almost magical. No eggs, oil, milk, or weird ingredients needed in these babes. And no messing up your hands in dough! Vive la révolution!

The Best Gluten-free and Vegan No Knead Bread Rolls | tuulia blog The Best Gluten-free and Vegan No Knead Bread Rolls | tuulia blog

Sow how do I make these? Lemme tell you.

Last summer I came across a thing called overnight bread rolls. As the name suggests, the dough is made on the previous night, then put to the fridge to rise, and in the morning you simply scoop the dough onto a baking sheet and bake into delicious rolls with a crispy crust and a soft inside. Once reading about it, I knew I had to try it. So after some intense wandering around the interweb, I found my way to this recipe by a Finnish chef who kind of began the whole thing (she is actually one of my idols in the food biz!). Now that I knew how the idea worked, I just had to come up with a gluten-free version. And now, finally, after making these countless times (and eating a huge amount of these), I’m ready to share the recipe with you all!

These bread rolls taste like any good homemade bread should (that’s a lot to say in the world of gluten-free baking) and I love the slightly sour taste they have + they’re not crumbly at all as a lot of gluten-free baked goods tend to be. The secret to the great texture and taste is a small amount of dry yeast and a long rising time in the fridge, which result into an almost sourdough-like end result. You see why I’m in love?

Gluteenittomat yön yli sämpylät | tuulia blog

I think I’m gonna leave you to it and have one more from the batch I baked this morning, but before hopping onto the ingredients and measurements, I wanted to share a few notes about the recipe so that you’ll have all that it takes to make these. And that really is not much.

Sending you cozy vibes and delicious times! ♡

A few notes about the recipe:

– Feel free to try different flours in these. First I made these only with gluten-free oat and buckwheat flour, then added some rolled oats, and now I’ve settled to a mix of oat, buckwheat, and brown rice flour. I always recommend using at least two different flours in gluten-free baking to achieve a good texture.

– I’ve made these into thin flat bread type of rolls (a bit like pita bread) as well and really like those too. To make flatter breads, you’ll only need about 2 cups of flour, as with the recipe below, you’ll get more traditional bread rolls. Also, these always tend to turn out a bit different depending on the time the dough has been in the fridge and how the yeas has done its magic.

– These are definitely best after baking and store well to the next day, but if you want to store these for longer, I recommend popping them to the freezer and then defrosting from there to keep them soft.

The Best Gluten-free and Vegan No Knead Bread Rolls | tuulia blog

The Best Gluten-free and Vegan No Knead Bread Rolls

notes: I like to add a bit more flour to the dough in the morning to make it more ‘spoonable’. check out my other tips from above the photo to learn more about the changes you can make! 

makes 7 to 8 big buns

3/4 cup gluten-free oat flour
3/4 cup buckwheat flour
3/4 cup brown rice flour
1 tsp psyllium husk powder
1/2 tsp salt
1 tsp dry yeast
2 cups warm water

Add in the morning:
about 1/2 cup flour (any of the above)
sunflower and pumpkin seeds, for decorating


1. Add the flour, psyllium powder, salt, and dry yeast to a large bowl and mix. Then add the water and stir well to remove any clumps. Cover the bowl with a soft cloth and place to the fridge overnight.

2. In the following morning, take the dough from the fridge and stir carefully. Add about a 1/2 cup of flour to make the dough a little thicker and easier to handle.

3. Preheat the oven to 225 C /425 F degrees. Cover a baking sheet with baking paper and with the help of two tablespoons, form about 7 to 8 rolls to the sheet (I go for about 2 tablespoons of dough per roll). Sprinkle some seeds on top, if desired.

4. Bake for about 30 minutes until the rolls have a beautiful golden brown color. Let cool for a moment before serving. If you want to keep the crust crispy, don’t cover the rolls after baking. Once cooled, serve and enjoy!