Healthy Breakfast Muffins

Healthy Breakfast Muffins

When you’re hungry about 37 times a day (#preggolife), healthy snacks come in handy. Creating different kinds of healthy eats and treats is one of my favorite things, as I’m a true breakfast and snacks lover. And a healthy desserts lover. And lunch is my thing actually too. But when dinner time rolls around…that’s the one meal I’m least inspired to make. But okay, let’s get back to these muffins quickly before my brain tells me to eat again (it kinda already happened).

Healthy Breakfast Muffins (GF + vegan option) | tuulia blogHealthy Breakfast Muffins (GF + vegan option) | tuulia blogHealthy Breakfast Muffins (GF + vegan option) | tuulia blog

I shared a recipe for these healthy breakfast muffins here on the blog (in Finnish) a few years ago and as I know a lot of my readers have liked these, I thought I should make them again and share the recipe in English as well. So I baked a couple batches of these, tweaked the recipe a bit, and here I am now shoving these into your mouths. Or I hope you’ll end up doing that. Regardless of the way you like to enjoy your baked goodies, these muffins are a nice little treat early in the morning, or in the afternoons along with a smoothie or a yummy hot beverage. There’s banana, carrot, and zucchini hidden inside the muffins, which make them really moist and pretty filling too. I usually make these with gluten-free oat and buckwheat flour, but almond and brown rice flour work really well too. So you’ve got a lot of flexibility in these, which I really like. And once the muffins have cooled enough, I actually like to slice these in half and add some avocado, a bit of cheese, or some sliced banana on top. Don’t know if that’s weird but I occasionally have this tendency to take things over the top :)

Eat well and stay cozy, friends! xo

Healthy Breakfast Muffins (GF + vegan option) | tuulia blog


Healthy Breakfast Muffins (GF + vegan option)

notes: if you’d like to make a vegan version of these, just replace the honey with maple syrup and the eggs with two chia or flax “eggs”. in order to make chia / flax eggs, just mix either one with water and let sit for about 5 minutes, until a thick gel forms. this gel works as a replacement for eggs in baked goods and it’s super easy to make. also, you can use other gluten-free flours in these muffins, for example brown rice and almond flour work well too.

inspired by Wholehearted Eats

makes 6 to 8 muffins

1 ripe banana
2 organic eggs (or 2 tbsp chia seeds / flax meal + 6 tbsp water)
3 tbsp melted coconut oil (or very mild olive oil)
2 tbsp honey (or maple syrup)
2/3 cup grated carrot
2/3 cup grated zucchini

2/3 cup gluten-free oat flour
2/3 cup buckwheat flour
1,5 tsp baking powder
1,5 tsp ceylon cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
a pinch of salt

Possible add-ins:
1/4 cup pumpkin or sunflower seeds
1/4 cup raisins or other druid fruit

METHOD:

1. Preheat the oven to 200 C / 400 F degrees. In a medium bowl, mash the banana. Add the eggs (or chia / flax gel), coconut oil, and honey, and stir well. If you’d like to take the easy route, you can also mix the ingredients in a blender (that’s what I always do).

2. Add the grated carrot and zucchini to the wet ingredient and mix.

3. In another bowl, mix all the dry ingredients together and then add them to the wet ingredients. Mix thoroughly. Add seeds and dried fruit, if desired.

4. Spoon a couple tablespoons of the dough into muffin cups and decorate with a few seeds. Bake for about 20 to 25 minutes, until golden brown. Let the muffins cool for a moment before serving. Store any leftovers in an airtight container, or pop these to the freezer.

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Easy Chickpea Flour Pizza

Easy Chickpea Flour Pizza

There are probably people who always make their pizza the same way, with a go-to crust recipe. And then there are people who call pizza all the things that have an element somehow related to pizza. Obviously, I’m the latter type. The fact that this is my sixth pizza recipe on this site speaks for itself too. But who doesn’t love a good slice of pizza?

Easy Chickpea Flour Pizza | tuulia blog

If you ask me, I think the world of pizza has endless options. Especially when it comes to gluten-free (+ vegan) pizza crusts, I think it’s great to explore lots of different kinds of recipes in order to find the ones that you really adore (like people usually either love or hate cauliflower pizza. I really like it and my husband does not. Yay.). I like both crispy and soft crusts, thin and thick ones, but most of all I really love if the crust is super easy to whip up. Preferably no kneading involved and no messing up your hands in dough. Enter: this easy peasy of a pizza with chickpea flour crust! This really is the easiest crust ever, as you just mix all the ingredients in a big bowl and then pour the dough onto a baking sheet. This is the best kind of easiness there is.

I think pizza toppings are a personal matter (no judgement here on the weird things you like) but my favorites include thinly sliced zucchini, cherry tomatoes, soft mozzarella, and once the pizza is done, I like to top it with fresh greens. A handful of greens makes the pizza somehow really fresh, and since you’re eating your salad on top of your pizza, it’s a total win-win situation.

Happy pizza times to all you fellow food lovers out there!


And hey! I’ll be making recipes monthly for Risenta throughout this year and this pizza was actually one of the recipes I’ve made for them. But no worries if you’re not fluent in Finnish, I’ll make sure to share some of the goodies either here or on my Instagram as well :) 

Chickpea Flour Pizza | tuulia blog


Easy Chickpea Flour Pizza

makes one large pizza

Crust:

1 cup chickpea flour
1 cup water
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cumin

Toppings:

2-3 tbsp tomato paste
½ zucchini
1 tomato
a few cherry tomatoes
125 g mozzarella di bufala (or other cheese)
a handful of leafy greens (I used baby spinach and arugula)
black pepper

METHOD:

1. Preheat the oven to 225 C / 425 F degrees and cover a baking sheet with baking paper.

2. Measure the chickpea flour, water, olive oil, salt, and cumin to a large bowl and mix well with a whisk so that there are no clumps. Pour the dough onto the baking sheet and spread with a spoon to an oval shaped base.

2. Bake the crust for about 15 minutes until it has a beautiful golden-brown color and feels slightly crispy. In the meantime, slice the zucchini, tomatoes and mozzarella into thin slices.

3. Take the crust out of the oven and spread the tomato paste evenly on top of the crust. Add other fillings (except the greens) and place back in the oven for about 10 to 15 minutes until the vegetables have softened a bit and the cheese has melted. Finish with leafy greens and some black pepper. Serve and enjoy!

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Coconut Pancakes w/ Mango Nice Cream (GF + V)

Coconut Pancakes w/ Mango Nice Cream (GF + V)

this post is sponsored by Asennemedia & Urtekram.

As I mentioned before, I’ve had a huge craving for pancakes during the last few months, or actually from the beginning of my pregnancy (so that makes it about 7 months already!). Especially during the first trimester my go-to breakfast was a gigantic and very thick banana pancake with berries and fruits, which was both a delicious way to start the day but also a momentary cure for my morning – let me rephrase that – all-day sickness. But after having my share of the thick pancakes, I found myself in the mood for thinner pancakes, like crepes, and for all the tropical foods our nearest grocery store carried. So to balance out the winter vibes all around, I whipped up a batch of coconut pancakes and made a super quick mango nice cream to treat myself properly. And then I ate five pancakes, two scoops of ice cream, and a huuuge amount of fruits with a satisfied grin on my face. They say eating for two while you’re pregnant is a myth and unnecessary, but maybe that doesn’t apply to pancakes. Or nice cream. Or to me. Oh well, who cares, as it was all worth it and I’d do it again.

Gluten-free and Vegan Coconut Pancakes | tuulia blog Urtekram kookosmaitoCoconut Pancakes w/ Mango Nice Cream (GF + V) | tuulia blog

Besides eating huge piles of pancakes, one of the benefits of being a food blogger is that I get to try a lot of new products before they hit the stores. Like the two things I got from Urtekram for this collaboration: their new organic coconut milk and organic coconut cream. I always have some coconut milk in my pantry, since I think it’s such an easy dairy-free replacement for cream, and I like using it both in savory and sweet recipes (and on top of my pancakes!). A lot of the cans in the market have different additives in them, but these both are free from additives, they’re organic, and the cans are BPA-free. So if you’re a coconut addict like I am, it’s pretty nice to have a ‘cleaner’ version finally in the stores! As a true coconut fan, I tried both the milk and the cream: I used the coconut milk in the pancake batter and the cream in the nice cream. The coconut milk is slightly runny and replaces regular cooking cream well, and the coconut cream is thicker and thus good for desserts, and especially ice cream!

Before jumping to the recipe, just a few words about the pancakes. If you’re not a fan of coconut, don’t worry. The taste of coconut is super mild in the pancakes and mostly brings a nice twist to the batter. So you might even like it :) And the mango nice cream comes together from only three ingredients (frozen mango, frozen banana & coconut cream) and is a great topping for the pancakes if you’re in the mood for something tropical. And to make sure things get a little out of hand, I recommend chopping a bunch of fruits and berries on top of the pancakes. Or you could top the pancakes also with homemade jam, cashew cream, shaved chocolate, or nut butter…just to give a few examples. Really, the sky is the limit when it comes to treating yourself.

So treat yo self and feel good, friends! xo

Coconut Pancakes w/ Mango Nice Cream (GF + V) | tuulia blog


Coconut Pancakes (GF + V)

notes: the batter should be quite runny as you want these pancakes to be pretty thin. if the batter seems toot hick, add a bit of sparkling water. if you’re not serving the pancakes straight away, I recommend putting a kitchen towel on top so that they’ll stay soft and not dry up. 

makes 8 to 10 pancakes

2/3 cup gluten-free oat flour
2/3 cup rice flour
2 tbsp coconut sugar
a tiny pinch of salt
3/4 cup organic coconut milk
1 cup sparkling water
coconut oil for frying

For serving:
Mango Nice Cream (recipe below)
fresh fruit (I had mango, banana, kiwifruit, and strawberries)
toasted coconut flakes

METHOD:

1. Measure the oat flour, rice flour, coconut sugar, and salt in a large bowl and mix well. Add coconut milk and sparkling water and mix thoroughly so that no clumps remain. Let the batter rest for 15 minutes.

2. Heat a frying pan and add a small drop of coconut oil to the pan. Measure about 3 tablespoons of the dough to the pan and spread to a thin layer. Fry on medium heat until bubbles appear on the surface of the pancake and it starts to dry up. Turn and fry the other side. Prepare the rest of the batter in the same way.

3. Once the pancakes are ready, serve them with mango nice cream, fresh fruit, and toasted coconut flakes and enjoy!

Mango Nice Cream

makes about 4 servings

1 frozen banana
3/4 cup frozen mango chunks
3 tbsp organic coconut cream (refrigerated overnight)

METHOD:

Add the banana and mango to a blender. Scoop three tablespoons of the white thick paste from the coconut milk can and add to the blender. Start blending on low speed and then slowly add more speed once the fruits start to crumble. You may need to scrape down the sides of the blender a few times until a smooth consistency is achieved. Once the nice cream is done, scoop into balls and serve!

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The Inner Glow Juice w/ Sweet Potato, Carrot & Mandarins

The Inner Glow Juice w/ Sweet Potato, Carrot & Mandarins

I know that I tend to say the same things over and over, but I’ve been in the mood for all things orange lately. Meaning orange-colored foods. So this week I’ve been enjoying plenty of mandarins, sea buckthorn, carrots, and sweet potatoes. In addition to eating a shameless amount of sweet potato fries (it’s just so hard to stop once you start), I’ve been juicing my sweet potatoes too! Just like carrots, sweet potatoes can be juiced too and they bring a soft flavor, a super nice ‘thickness’, and some veggie power to the juice. Plus the color is just really pretty and pretty food just makes me happy.

Sweet Potato, Carrot, Mandarin & Ginger Juice | tuulia blog

There hasn’t been that many recipes coming up from me during the last six months, since honestly I’ve been busy craving bread…juice…potatoes…pancakes…and every now and then some decent food. You see, instead of cooking, I’ve been growing this tiny little bump for the past 28 weeks :)

27 weeks pregnant | tuulia blog

Being pregnant has been wonderful and so, so exciting, but naturally there has been a share of those not-so-wonderful days and moments with nausea and fatigue. Which I believe a lot of us mom-to-bes seem to have in this stage of life (sending some cheerful hugs to your way, sisters!). So I’ve been pretty focused on eating some feel-good foods and taking naps instead of cooking, or being creative in the kitchen. But after spending a week in the sunshine, I now feel like a whole new person! Having that amount of sunshine makes you wonders, believe me (I’m a true summer lover). I finally feel like I’ve got some energy to make things happen and getting active in the kitchen is definitely on my list. So be prepared for new recipes! I think there’s pancakes coming up at least. And some other breakfast recipes too, since I’ve noticed that breakfast is a great dinner too. At least when you’re preggo. Or just wiped out.

But let’s start with this juice that I made to get rid of a tiny flu bug hanging around, and to bring some *inner glow* to my being. I also desperately thought that juicing these bright orange-colored vegetables with tons of betacarotene would help me to keep this light tan I managed to get while away (ahh the sunshine!). Let’s see how things turn out!

And hey! If you’re in need of some sweet potato inspiration, here are a few of my favorite things involving sweet potatoes:

3-Ingredient Sweet Potato Flatbreads
Super Veggie Pizza w/ Sweet Potato Crust
Sweet Potato Toasts w/ Avocado Pea Mash, Feta & Eggs
Oven baked Sweet Potato Chips
Sweet Potato, Carrot & Lentil Stew

Sending you good vibes for the new week! ♡

Sweet Potato, Carrot, Mandarin & Ginger Juice | tuulia blogSweet Potato, Carrot, Mandarin & Ginger Juice | tuulia blog


The Inner Glow Juice with Sweet Potato, Carrot & Mandarins

notes: taking ginger supplements is not usually advised while pregnant, and I’ve been using only small pieces of fresh ginger if I’ve been feeling sick or really nauseous. but you can feel the ginger out in case it’s not your thing :)

makes about 3 1/2 cups

2 small sweet potatoes
3 carrots
3 (organic) apples
4 mandarin oranges
a small piece of fresh ginger

METHOD:

Peel the sweet potatoes and carrots and cut them into small cubes. Rinse the apples and peel the mandarins and ginger. Cut the fruit into smaller pieces as well. Juice all the ingredients, pour into to glasses, and enjoy! The juice can be stored in the fridge for 2 to 3 days.

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No-Rice Nori Rolls w/ Marinated Tofu & Veggies

No-Rice Nori Rolls w/ Marinated Tofu & Veggies

 this post is sponsored by Puhtaasti kotimainen

I don’t know if it’s just me, but usually around this time of the year I found myself at a creative slump when it comes to making dinner. I feel like we make the same things all the time (hello mashed potatoes with spinach, my ultimate winter comfort food) and everything tastes just a little…blunt. So how do you get out of the no-inspiration-I-am-hungry-though-amd-need-food rut? I have found two solutions to this problem:

1) Take a vacation and go somewhere with lots of sunshine and do not cook for a week. (Spoiler: we’re on holiday right now and I’m writing this under an umbrella in the sun and loving the fact that someone else makes my breakfast. lunch and dinner. #grateful). Cooking at home becomes so much more inspiring when you spend some time away.

2) If / when option 1 is not realistic, grab a bunch if vegetables from the store and make something ethnic. The flavors of thai, moroccan, or for example nepalese food taste great in the depths of winter. Or if you’re in the need for something fresh and easy, try these no-rice nori rolls! They’re the perfect little thing to satisfy your sushi cravings without all the fuss of cooking the perfect rice. And also, eating your daily dose of veggies is a lot more delicious this way.

No-Rice Nori Rolls w/ Marinated Tofu & Veggies | tuulia blog

I’ve been cooking a good deal of recipes for Puhtaasti kotimainen during this winter, and in addition to these veggie sushis, I made this super yummy muhammara paste from roasted bell peppers, a super fresh dairy-free tzatziki with cucumber, mint, and feta cheese, a vegan tomato soup, and a really nice salad with pear, lentils, avocado, and goat cheese. A few easy recipes to give you guys some inspiration :)

But a word about these sushi rolls (or pockets?). If we’re being specific, these have very little to do with traditional sushi, as there’s no rice involved. Being the lover of convenience as I am, cooking up the perfect sticky rice seemed like too much work, so I just wrapped a bunch of colorful veggies and some oven roasted tofu into nori wraps, dipped them in tamari, and ate them with a satisfied grin on my face. So easy, yet kind of sophisticated, and totally not anything like my mashed potatoes. Yesss.

Sending you sunshine and good vibes! xo

Herkulliset vegesushit


No-Rice Nori Rolls w/ Marinated Tofu & Veggies

notes: you can always add your favorite veggies in here, or some rice if you like. a creamy dip with tahini would probably be divine too. 

makes 4-6 rolls

4 to 6 nori wraps (depending on how much fillings you put in)
a bunch of romaine
2 carrots
1 cucumber
1 avocado
marinated tofu (recipe below)
a big handful of microgreens
tamari (or gluten-free soy sauce), for serving

Marinated tofu

1 block of firm tofu
2 tbsp sesame oil
1 tbsp tamari (or gluten-free soy sauce)
1 tbsp maple syrup

METHOD:

1. Start by making the tofu. Preheat the oven to 200 C / 400 F degrees. Wrap the tofu in some paper towel and place it on a plate. Put another plate on top of the tofu and place something a bit heavy on top for about 15 minutes to remove excess liquid from the tofu.

2. In a medium bowl, mix all the marinade ingredients together. Cut the tofu into a long strips gently turn the strips the pieces in the marinade. Place the tofu on a baking sheet covered with baking paper and bake for about 10 minutes, or until the tofu is slightly browned.

3. In the meantime, prep the vegetables. Peel the carrots. Slice the carrots, cucumber and avocado into thin long slices.

4. Once the tofu is ready, assemble the rolls. Lay out the nori sheets and turn it on a diagonal. Place the romaine salad, sliced carrots, cucumbers, avocado, and tofu in the center. Add some microgreens on top.

5. First fold up the bottom and then fold the sides across. You might need to wet the sides of the wraps so that they will stick together. Hold on for a minute so that the roll stays in shape. Serve with some tamari, and enjoy!

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Smoothie Sundays: Green Power Smoothie with Chia

Smoothie Sundays: Green Power Smoothie with Chia

For the 357th time, I’ve discovered that green smoothies are great. And they make you feel good from the inside out. After gulping down a big glass of green goodness, I almost feel like I’m a better person somehow. Maybe it’s the green color that somehow relates to being healthy, or it’s the fact that I’m prepping a drink to nourish myself.

I usually have green smoothies and cold-pressed juices during the summertime, as in the winter I’m drawn towards more ‘warming’ things. But given my recent appetite for chocolate and other sweet treats, green smoothies have been on the menu just to balance things out a bit. So I thought I’d share one of the things I’ve made, in case you’re in the same mindset as I am!

Green Power Smoothie with Chia | tuulia blog

I made this Green Power Smoothie with Chia for an Instagram campaign with Järvikylä earlier this week (there’s a giveaway going on too, check out the post!), but I felt like blogging it too. Since lying here on the couch under a comfy blanket with my laptop is a lot nicer than for example cleaning, which is on my agenda for today as well. But first: smoooooothies!

This is a really simple treat, but layering the smoothie with chia pudding makes things a bit fancier and a lot more filling too. I like to have a smoothie either in the morning or in the afternoon as a snack, or if I’ve invited friends over for brunch, these are a great way to spoil (and nourish) your companions as well.

Sending you fresh vibes for the upcoming week, stay cozy! xo

Green Power Smoothie with Chia | tuulia blog


Green Power Smoothie with Chia

serves one

Smoothie:
1 small banana
¼ avocado
3/4 cup frozen mango chunks
a handful of frozen spinach
a handful of fresh lemon balm
a handful of fresh basil
3/4 cup – 1 1/4 cup almond milk

Chia pudding:
1 tbsp chia seeds
1/4 cup coconut milk
1/4 cup almond milk
a pinch of vanilla powder

raspberries, for serving

METHOD:

1. Start by making the chia pudding. Mix all ingredients in a small bowl and allow to thicken for at least half an hour until you have a thick pudding.

2. Once the chia pudding is ready, prepare the smoothie. Slice the banana and scoop the avocado to a blender and add the remaining ingredients. Blend until smooth. Pour a bit of the smoothie into a tall glass, add a layer of the chia pudding and then fill the glass with the rest of the smoothie. Top with the raspberries, and enjoy!

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Food, flowers & styling: A Winter Gathering Workshop

Food, flowers & styling: A Winter Gathering Workshop

Shiny New Year, friends! Let’s kick this one off with a great deal of inspiration. Meaning a workshop full of flowers, food, styling, and photography! I’m so excited about what’s to come and I hope you are soon too. So. I’m organizing a workshop called A Winter Gathering together with the ever so inspiring Hey Look. The workshop will be held in Nuuksio at a super cozy Villa Juhani cottage on the 10th of February. So in a month from today!

I’ve been wanting to organize a workshop for a while already but wasn’t sure if I wanted to do it all by myself, so when I got a message from the ladies behind Hey Look, it was like the stars had just aligned. Hey Look is known from their gorgeous flower and wedding styling (I dreamt of hiring them when we were planning our wedding), so the workshop will have a whole separate part for flower styling (meaning how to do that relaxed yet fancy Instagram-friendly bouquet by yourself). Besides flowers, I’ll be cooking with you guys, and we’ll teach food photography and styling. So I’ll be sharing all of my best tips and hints for making your food shine :) We’ll be setting and styling a huge dinner table with all sorts of cozy dishes, and naturally, enjoy a delicious dinner at the end of the day.

Hot Apple Cider + a food photography & styling workshop!Flower styling
Food stylingfood styling & photography workshop

I’m certain that the day will be full of inspiration and I can’t wait to see you there. There are 10 seats available and we’re already almost sold out, so if this sounds like your thing, I recommend being quick! Read more about the workshop and get your ticket here.

Sending you cozy vibes! ♡

food styling & photography workshopA winter table + a food photography & styling workshop

We’re happy to collaborate with:

Hawkhill / Savisisko / Lapuan Kankurit / Nordic Honey

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Vegan Caesar Salad w/ Chickpea Croutons

Vegan Caesar Salad w/ Chickpea Croutons

this post is sponsored by Puhtaasti kotimainen

I’ve been usually cooking two things to our Christmas table: a big salad and a dessert, usually a cake. This year I decided to take on more (eheee, why not?) and I’m taking on my grandmother’s classics and prepping the classic Finnish potato casserole and a sweet potato version of it (bye bye carrot and rutabaga casseroles!). And then of course I have to make the classic beetroot salad called ‘rosolli’, which a lot of people hate, but I loooove it. (These Finnish Christmas dishes sound very weird in English, please don’t judge us too much based on it :)). But even though all these comfort foods are so tasty and great on a winter day, I love to add some greens to the table too. I’ve been usually making a big green salad with lots of pomegranate seeds (and every year my face is covered with the juice, and so are my clothes..) but now I’ve got something a bit different to share. And I’m so excited about this recipe!

Enter: Vegan Caesar Salad with Chickpea Croutons. Va-va-voom!

Vegan Caesar Salad w/ Chickpea Croutons | tuulia blogVegan Caesar Salad w/ Chickpea Croutons | tuulia blog

Now that I’ve covered that bombastic presentation (I don’t know how my blog posts always end up like this), I want to share a few other recipes I’ve been making lately. I’ve been happy to come up with new recipes for Puhtaasti kotimainen and in addition to the salad here, I designed this yummy gluten-free tomato focaccia, oven dried cherry tomatoes (such a pretty last minute gift!), a crunchy kale salad, and a really fresh cucumber and mango salsa. I thought they would all be nice during this holiday season and I hope you enjoy them!

But back to this dear caesar salad of mine. I’ve been actually making this for years already, but haven’t got around to sharing the recipe on the blog. Sorry! The recipe is really simple actually and all you’ll need is 1) crispy romaine and some kale leaves 2) a creamy cashew-based caesar dressing, which really is creamy but not overly so (it’s very similar to the cashew cheese sauce I posted a while back). The sauce is great on any salad or as a dip for just some veggies too. Croutons made out of bread are a classic, but the chickpea croutons I made to top the salad are amazingly crispy. And so addictive! So before you know it, you’ve eaten half of them straight from the baking sheet. Or maybe it’s just me with the magical power of making things disappear before sitting down on the dinner table to eat. But whether you end up making the croutons or not, this salad is pretty tasty in itself too. Let me know if you end up trying it!

With these words and recipes I want to wish you all a relaxing and very delicious Christmas. And also have a shiny New Year! Thank you from the bottom of my heart for reading and following. I can’t wait for 2018 and all the tasty times when can share together. Stay cozy and eat well! ♡

And hey! If you’re in need of some inspiration for the holiday table, you’ll find all of my Christmas recipes here.

Vegan Caesar Salad w/ Chickpea Croutons | tuulia blog Vegan Caesar Salad w/ Chickpea Croutons | tuulia blog


Vegan Caesar Salad w/ Chickpea Croutons

recipe inspired by Oh She Glows

notes: romaine salad and kale are my favorites for this but you can have other greens as well. also, if you’d like to make this a bit more meal-like, you could add some cucumber, broccoli and/or avocado.

serves 4

2 big heads of romaine
3 big kale leaves
vegan caesar dressing (recipe below)
chickpea croutons (recipe below)

METHOD:

1. Start by preparing the caesar dressing and the chickpea croutons so that they are ready when assembling the salad.

2. Rinse the romaine and kale if necessary and pat dry. Cut or tear the greens into a bowl. Add in some of the dressing and mix. You can serve the rest of the dressing on the side, so that everyone can add it as much as they like. Top the salad with the chickpea croutons. Serve and enjoy!

Vegan Caesar Dressing

notes: the dijon mustard is not a must, so if you’re not a fan of it you can leave it out. if you’d like to bring in some more of a classical taste to the dressing, you can add some miso paste or dried kelp, which have a “fish-like” taste to them. 

3/4 cup cashew nuts
1 tbsp apple cider vinegar
1 tbsp lemon juice
1-2 tbsp nutritional yeast
(1 tsp dijon mustard)
½ tsp garlic powder
½ tsp salt
1/2 – 3/4 cup water

METHOD:

1. Place the cashew nuts in a bowl, cover with water and soak for at least 4 hours, or overnight. Rinse and drain.

2. Add all the ingredients to a blender and blend until smooth. Start from a small amount of water and add as needed, depending on thick of a dressing you like. Store in a the fridge in a sealed glass jar.

Chickpea Croutons

1 can chickpeas
2 tbsp olive oil
½ tsp garlic powder
½ tsp cumin
salt & black pepper

METHOD:

1. Preheat the oven to 200 C / 400 F degrees. Rinse and drain the chickpeas and dry them carefully with a kitchen towel.

2. Move the chickpeas to a bowl and add olive oil and spices. Mix well. Cover a baking sheet with baking paper and spread the chickpeas to the sheet. Bake for about 30 minutes until the chickpeas are golden brown and crunchy. Allow to cool for a moment before serving.

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Double Chocolate and Orange Cookies (GF + V)

Double Chocolate and Orange Cookies (GF + V)

Ho ho ho! Are you guys in a total holiday spirit already? Here things are still pretty low-key. After learning from last year’s disaster experience, I got a small pretty christmas tree in a pot instead of a huge one (also, the two ornaments that we have look way better now). And instead of playing christmas classics non-stop, I’ve found myself listening to Spotify’s Hip Hop Christmas playlist. And it seems to do the trick while I work!

But speaking of classics, there’s no Christmas without chocolate. Or cookies. So it’s only logical to introduce these double chocolate and orange cookies. I made these earlier this autumn for the christmas issue in Ilta-Sanomat but I had to share these here too, since…cookies. Before I hop over to the recipe, I need to warn you: these guys are addictive. So addictive, that I thought I should keep a break from making these since they always disappear so fast that it’s like they never existed. Cookie magic? Maybe.

gluten-free & vegan double chocolate and orange cookies | tuulia blog gluten-free & vegan double chocolate and orange cookies | tuulia blog

These cookies are gluten-free (as always), vegan, and super chewy. I prefer a moist, dough-like cookie to a crispy one so that’s what I’m serving you. I added some orange zest and a bit of orange juice to these too to bring in some extra flavor and those cozy winter vibes. And if you wanna go all out and serve these with homemade hot chocolate (like I did), you’re pretty much set for a trip to a chocolate-flavored heaven.

Level of addiction: major.

Level of happiness: even bigger.

Sending you light and love and I hope you enjoy the recipe! ♡

Gluteenittomat ja vegaaniset suklaakeksit


Double Chocolate and Orange Cookies (GF + V)

notes: oat and almond flour are my favorites in gluten-free baked goods, but you can try these with buckwheat or rice flour too. 

makes 10 to 12 cookies

3 ripe bananas
4 tbsp coconut oil, melted
3/4 cup gluten-free oat flour
3/4 cup almond flour
1/4 cup coconut sugar
1 tsp vanilla powder
1 tsp baking powder
a pinch of salt
1/4 cup raw cacao powder (or unsweetened cacao powder)
zest of one  small organic orange
2 tbsp orange juice

Chocolate frosting:
1/3 cup raw cacao butter
1-2 tbsp maple syrup (or honey)
3 tbsp raw cacao powder (or unsweetened cacao powder)
OR
about 100 g dark chocolate

+ raw cacao nibs / shaved chocolate for decorating

METHOD:

1. Preheat the oven to 175 C / 350 F degrees. Slice the ​​bananas, place in a small bowl, and mash with a fork or a hand mixer. Mix in the melted coconut oil. Set aside for a moment.

2. In a large bowl, measure the flour, coconut sugar, vanilla powder, baking powder, salt, and raw cacao powder and mix well. Add the orange zest and juice. Pour the banana mixture to the dry ingredients and stir until a firm dough forms.

3. With the help of a spoon, roll the cookie dough into 10 to 12 balls and place them on a baking tray lined with parchment paper. Press down the middle of each cookie ball slightly. Bake for 25 to 30 minutes, until slightly browned. Let cool and prepare the chocolate frosting in the meantime.

4. Melt the raw cacao butter in a warm water bath or in a small saucepan on low heat. Add maple syrup and cacao powder and whisk into a smooth sauce. One by one, dip the cookies into the chocolate sauce, place on plate covered with parchment paper and let the frosting set either in room temperature or in the fridge. Once the frosting has set, serve and enjoy!

TallennaTallenna

Christmas Roll Cake w/ Plum Jam and Coconut Cream (GF)

Christmas Roll Cake w/ Plum Jam and Coconut Cream (GF)

 this post is sponsored by Urtekram & Asennemedia.

Heeeyyy friends, it’s time to celebrate! It’s been a little (very) quiet around here during this autumn, but I’m feeling very hopeful that from now on things are setting back to normal. Or as normal as life can ever be. During the last few months something Big has happened: I finally, finally managed to finish my master’s thesis and sent 110 pages of my academic thoughts to the depths of the internet. And now I’m free! I’m feeling so unbelievably relieved, and a little proud too. It’s been a tough year with not having a home for 8 months, the ups and downs of entrepreneurship, and the thesis, but I feel like there’s light at the end of the tunnel and the world is great again. So how do I celebrate all this? By taking lots of naps and eating cake. Before popping the bottles of course. And as shared joy is a double joy, I thought we could kickstart this festive season together with this Christmas Roll Cake! Hooray!

Christmas Cake Roll w/ Plum Jam and Coconut Cream (GF) | tuulia blog Gluteeniton luumukääretorttu

After being gluten-free for seven years, I haven’t made a single roll cake, even though it’s a pretty typical Finnish treat. And it’s so simple and versatile! My mind is now flowing with all kinds of flavor combinations (you could even do a savory one..?) but let’s start with the one I just made. I got the chance to create something christmassy with Urtekram’s organic products and I went straight ahead for the dried plums, ceylon cinnamon and coconut palm sugar. Homemade plum jam is super easy, and so good, that I made my first batch already in October when I had a huge craving for rice porridge. I always recommend buying your dried fruit organic (no nasty things in those beauties) and the dried plums especially are so sweet in itself, that there’s no need for any added sweetener. The jam is divine on top of porridge or in baked goods, or if you’re anything like me, eaten straight from the pan with a spoon.

But let’s get back to this cake: usually the cake base is made with potato flour, but somehow it felt… very white. So I used gluten-free oat flour and rice flour instead, brought in some winter vibes with cinnamon, and sweetened the cake with coconut sugar, which has a lovely caramel-like taste. And then I simply filled the cake with the plum jam and some whipped coconut cream, and that’s about it. Simple, yet somehow very sophisticated. Next time I’ll probably skip the minimalism and add some sliced banana and peach, as they were my absolute childhood favorites in a roll cake. And one more thing! If you’d like to decorate your cake with some pretty powdered snow like in the photos and you were thinking that it’s powdered sugar, lemme tell you that it’s not. It’s potato flour! A.k.a. my secret weapon to decorating cakes in a sugar-free way. And as it doesn’t really taste like anything, it’s a pretty great way to make your cake stand out.

Wishing you all a wonderful December! xo

Christmas Cake Roll w/ Plum Jam and Coconut Cream (GF) | tuulia blog Christmas Cake Roll w/ Plum Jam and Coconut Cream (GF) | tuulia blog


Christmas Roll Cake w/ Plum Jam and Coconut Cream (GF)

4 organic eggs
1/2 cup coconut palm sugar
1/4 cup gluten-free oat flour
1/4 cup rice flour
1 1/2 tsp baking powder
1 tsp ceylon cinnamon
whipped coconut cream (recipe below)
homemade plum jam (recipe below)

METHOD:

1. Start by preparing the plum jam so that it has time to cool off before filling the cake.

2. Preheat the oven to 200 C / 400 F degrees. Break the eggs into a large bowl and add the coconut sugar. Beat with an electric mixer for a few minutes until you have a thick foam (the color should resemble cappucino). Mix the flour, baking powder ,and cinnamon in another bowl and add the dry ingredients to the egg mixture through a sieve. Mix gently.

3. Cover a baking sheet with baking paper and pour the dough into the sheet. Spread evenly into a rectangular shape. Bake for about 8-10 minutes, until the dough has got a beautiful golden brown color. Sprinkle some coconut sugar on top of another baking paper and place the cake base on the coated paper. Carefully remove the top baking paper and allow the base to cool properly. Prepare the coconut cream in the meantime.

4. Once the cake base is cooled, spread the plum jam and coconut cream evenly to the base and roll to a tight roll using baking paper. If you have the time, place in the fridge for at least an hour to let cake moisture. Then serve, and enjoy!

Whipped Coconut Cream

1 (14 ounce / 400ml) can full-fat coconut milk (refrigerated overnight)
1-3 tablespoons organic honey (or maple syrup)
1/2 tsp vanilla powder

METHOD:

Open the coconut milk can and scoop out the thick white cream into a big bowl. Beat with a mixer until creamy. Add sweetener and vanilla and mix until creamy and smooth. Taste and adjust sweetness as needed. If the mixture is too runny, place it in the fridge for a while. Store the leftover cream in the fridge and use within 3 days.

Homemade Plum Jam

200 g dried organic plums
2 cups water
a pinch of vanilla powder

METHOD:

Boil the water. Add the plums to the boiling water and let simmer for about 20 minutes, until the plums are completely softened. Discard about 1 1/4 cup water so that only a bit of water is left. Smash with a hand mixer to a smooth paste and mix in the vanilla. Let cool. Store the jam in an airtight jar in the fridge.