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  • American Puff Pancake (Vegan, Gluten-Free)

    Before I switched to eating vegan food, and still ate eggs, American puff pancake was one of my - and my children's - favourite breakfast on the weekends. I have been wanting to convert this recipe for such a long time but never took the time. Well, I finally did it – and you know what? The vegan version tastes better…it's soft on the inside and the edges are so crispy. The different tastes just melt together and it's really hard to stop eating. The recipe is for 2 persons but you could easily eat it all yourself. Try and see what you think!

    American Puff Pancake

    2 portions

    Ingredients:

    Directions:

    Turn on the oven at 200 degrees. Put the coconut oil in a pie dish and put it in the oven until the oil has melted; then take it out. Carefully mix the cranberries with potato flour and cinnamon and set aside. Quickly mix the ground chia seeds with the water in a food processor to prevent lumps from forming. Pour in the almond milk, almond flour, rose hip powder and vanilla powder. Mix everything together until you have a batter that is not hard but not too watery either. Put the batter in the pie dish and even it out. Then evenly spread out the cranberries over the batter. Lastly, pour the syrup over the cranberries as evenly as you can. Bake the pancake in the oven for about 25-30 minutes. Enjoy it while it's still warm!

    About Mekto

    Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks  health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.

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  • Scrumptious Sweet Potato Scones (Gluten-Free)

    These scones are as close to perfection as any scones will ever come! Yes, that is a promise! They are so good that you can´t explain it at all…but let me try. I have two children aged 11 and 12 and they are begging (yes, you read that right), begging me to make them sweet potato scones for breakfast every morning! Of course I don´t make them every day but maybe, just maybe that will help you understand how good they are. And you know what´s great too? They are so easy to make. Ten minutes of preparation and 20 minutes in the oven, and your breakfast is ready!

    As I was working on the scones recipe, I wasn´t sure what they would best go with. In Sweden we have something that is called “semlor,” and this time of the year we eat them all the time. Since we don't eat sugar in my family, I make my own almond filling from whole almonds, using a recepie from my first book BRÖD & KAKOR – baka utan gluten. This time I didn't have any whole almonds at home, but since I really thought the almond filling would make a perfect spread for the scones, I decided to try it with the almond flour! And you know what – it is both easier and just as good as with the whole almonds. You can change the Yacon syrup to any other syrup, or if you eat honey that´s good too.

    Enjoy the sweet potato scones and almond spread for a perfect breakfast or snack!

    Scrumptious Sweet Potato Scones - This Is Nuts

    Sweet potato scones (Gluten-Free)

    Ingredients

    Directions

    Preheat the oven to 175 degrees. Blend (with a spoon) almond flour, coconut flour, coconut sugar, baking powder and salt in a large mixing bowl. Blend (with a spoon) ground chia and water in a separate bowl. Add in the sweet potato and oil and blend again. Pour the wet ingredients into the dry and blend fast with a spoon. Shape 10 hearts (or whatever shape you prefer) onto a baking sheet paper. Bake for 20 minutes or until the scones are lightly browned. Cool and serve with our favourite “Almond Spread” and some sprouts.

    Almond Spread - This Is Nuts

    Almond Spread

    Ingredients

    Directions

    Put the ingredients in a food processor and let it run for about 5 minutes. You will have to stop the processor a couple of times to scrape down the flour from the sides. Let it sit for 10 minutes in the refrigerator and it´s done.

    Wishing you a vibrant health!

    Mekto Ganic´

    About Mekto

    Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks  health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.

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  • Heavenly Cranberry Pies (Vegan, Gluten-Free)

    As we recently announced, raw food chef, sports nutritionist and cookbook writer Mekto Ganic´ has joined This Is Nuts as a recipe creator and product developer, and from now on you'll be able to enjoy her amazing creations on the blog every week. First up are these vegan, gluten-free cranberry pies - a delectable and healthy treat that is perfectly in line with our motto 100% pleasure, 0% guilt. This is what Mekto has to say about the pies:

    "Crazy Cranberries was the first This Is Nuts product that I tried, so I thought it would be fitting to use them for the first recipe that I share on this blog. Enjoy them - I did!"

    /Mekto Ganic´

    Crazy Cranberry Pies

    Heavenly Cranberry Pies

    4 pies

    Ingredients

     

    Crust:

     

    Filling:

    • 1 avocado
    • 1 frozen banana
    • 3 TBS cocoa powder
    • 1 TBS Kick-Ass Chia Seeds
    • 1 TBS green stevia powder
    • Approx. 1 dl filtered water
    • 1 TSP vanilla powder
    • A dash of mineral salt

     

    Topping:

    • 1 dl berries of your choice

     

    Directions:

    Mix all the ingredients for the crust in a food processor and set aside for 5 minutes. Place the crust in four pie dishes (approx. 7 cm in diameter). Cover with plastic wrap and press the crust with your fingers until it is evenly spread out in the pie dish. Place the dishes in the freezer while preparing the filling. Place all the ingredients for the filling in a blender and run it at low speed to start with. Continuously increase the speed until the filling turns into a thick cream. Add the filling to the pie crusts and place them in the freezer for 5 minutes. Decorate with berries and serve!

    About Mekto

    Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks  health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.

     

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Juicy and puffy all at once, these American pancakes are a pure delight. Try them for breakfast or eat them any time of the day!Läs Mer
2017-02-21 11:28 Av This is Nuts Sweden vegan, gluten-free, snack, breakfast, Comments Recipes,
These lovely, gluten-free scones - made from our finest almond flour - are bound to please both kids and adults!Läs Mer
2017-02-13 17:38 Av Linda McGurk breakfast, gluten-free, baked goods, vegan, Comments Recipes,
Succulent cranberries meet shredded coconut and frozen bananas in this yummylicious pie recipe from This Is Nuts' new "Food Nut" Mekto Ganic.Läs Mer
2017-02-06 12:20 Av Linda McGurk vegan, vegetarian, gluten-free, snack, baked goods, Comments Recipes,
Introducing a rich, healthier snack for all chocolate lovers. You'll never guess the what the secret ingredient is!Läs Mer
2017-02-02 20:01 Av Linda McGurk vegan, gluten-free, snack, vegetarian, Comments Recipes,

Tired of baking with the same boring old wheat flour? Try this juicy, gluten-free carrot cake made with This Is Nuts Soft-Ground Almond Flour and our This Is Precious Coconut Flour instead!

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Läs Mer
2016-11-23 15:38 Av ThisIsNuts cake, gluten-free, vegetarian, dessert, baked goods, Comments Recipes,

Raw zucchini and almond pesto put a unique and healthy twist on this classic pasta dish!

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2016-11-16 15:38 Av ThisIsNuts Zucchini, vegan, lunch-dinner, vegetarian, gluten-free, Comments Recipes,
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