Gluten -Free cupcakes are really easy and yummy at the same time. In our Vaishnava tradition we have monthly Grain-free days and these are just really easy. Somehow on those days we want to eat more. I make these the night before for our kids to take to school in their lunchbox and they are super content with these cupcakes. I have many memories about buckwheat cakes and this recipe makes a really delicious cupcake ( i promise). The buckwheat taste is really not overpowering and its light.
There are many ways to create different flavours, but for these ones I used frozen berries.
Glutenfree Ekadasi Cupcakes
- 2 cups buckwheat flour
- 2tsp baking soda
- 2/3 cup sugar
- 2 cups apple sauce
- 1/2 yoghurt
- 1/2 cup melted butter
- (optional) 1/2 cup frozen berries)
Preheat your oven on 180 degrees. Meanwhile mix all your dry and wet ingredients separately. Combine everything well. Place cupcake liners in your muffin-tin. Spoon the batter in (Tip: use ice cream scoop).
Bake for approx 20/25 minutes.
Tip: Just stick a toothpick into the center of your cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cupcake is done!
And!! I have a donut oven tin, so I made Ekadasi Gluten free donuts, without the berries.
This salad is one of the tastiest salads ever. This dish is called “Namul” and refers to a variety of edible grass or leaves or seasoned herbal dishes made of them. In Suriname we have a similar dish called “pitjel” and its served with hot spicy peanut sauce! YUM
Sesame seeds has many benefits, one of them is it contains high levels of zinc, a vital component in the formation of collagen, which strengthens the muscle tissue, hair, and skin. Sesame seeds are packed with unique organic compounds, such as sesamolin, as well as minerals like copper, calcium, iron, and manganese, as well as vitamins and fiber. These seeds may be small, but they pack a major health punch and can help with everything from digestion and circulation to bone strength and inflammation. And spinach has many benefits too, to name a few. It’s good for the skin, eyesight, healthy blood pressure, stronger muscles, and boosted growth for infants.
So this salad is perfect for the body and will benefit you in many ways!
1 tablespoon toasted sesame seeds
2 teaspoons soy sauce (gluten-free, not all soysauce’s are gluten-free)
2 teaspoons toasted sesame oil
¼ cup water
500gr baby spinach
- Place water in a pot big and boil on high heat.
- When the water is boiling add the spinach and stir until the spinach leafs are completely wilted.
- This takes up to 3 minutes after drain the spinach and squeeze out the water.
- Chop the spinach roughly.
- Mix the spinach with the toasted sesame seeds, soy sauce and sesame oil.
Here it is!
The long-awaited task on my to-do list. I wanted to make a Ferrero rocher cake for a long while.
I made a small 18cm, 3 layered chocolate cake, with chocolate buttercream and covered the cake with bresilienne nuts. Topped the cake with of course Ferrero rocher’s, raspberries and blackberries.
- 1/2 cup pure cacao powder
- 1 1/2 cup flour
- 1 cup sugar
- 1/3 cup olive oil
- 20 gram baking powder
- 1 1/3 cup milk
- Mix the dry ingredients separately from the wet
- Now mix together, the batter should be a bit lumpy, do not overmix
- Divide this mixture 3 times in a 18 cm oven tin .
- Bake for approx. 20min on 170 degrees celcius
- Let it totally cool down
- 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
- 600gr Chocolate (bars or chips)
- 2 tbsp Coconut Oil
- Cook the coconut milk until boil
- Chop the chocolate bar and place it in a microwave-safe bowl
- Turn off the heat and add the coconut oil, and mix well
- Pour the hot coconut milk over the chocolate
- Let it set 2 min
- Start whisking until you get a smooth shiny chocolate cream
- You can pour this hot mixture in your pie or tart base
- For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
- If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
- Left-overs? you can store it up to a week in the fridge
- Cover the cake with the frosting, Ferrero rocher, nuts and fruits
A cupcake recipe that is free from dairy!
Easy and yummy that is our motto 🙂
Now I will share this amazing recipe lemon cake!
IT’S EGG-FREE AND DELICIOUS!
First of all, you need a variety of berries. I used blueberries, raspberries and the amazing strawberries and 1 lemon.
1 1/2 cup flour
1 cup sugar
1 cup milk (i added this time in the milk 30ml yoghurt)
1/3 cup olive oil
20 gram baking powder
3 tbsp lemon zest
1 tbsp lemon juice
Divide this mixture in two oven trays , same size ofcourse!
Bake for approx. 20min on 170 degrees celcius
and let it cool down before, adding the cream and fruits.
This my mandala filling:
Next i put the 2nd layer on top
Then to give it more flare i have added flowers, mint and coconut flakes:
Spring is almost here!!!
Fruits and fresh flavors are wanted 🙂
Here is the recipe of an Orange upside down loaf:
- 1 1/2 flour
- 20 gr Baking powder
- 1 cup sugar
- 1/3 cup sunflower oil
- 1 tbsp Orange zest
- 1/2 cup yoghurt
- 1/2 cup milk
- Fresh juice from 1/2 orange
- 3 orange slices
- 1tbsp sugar
- Mix the dry ingredients separately and the wet ingredients also separately
- Combine wet & dry mixtures together
- Preheat your oven on 180 degrees
- Prepare your loaf tin with anti stick spray or baking paper
- Cover the orange slices in sugar
- Put the slices on the bottom and pour the remaining sugar over it
- Pour your loaf batter in the pan
Bake for 30-40 min
The mille-feuille (French pronunciation: [mil fœj], “a thousand leaves”),[notes 1] vanilla slice, custard slice, also known as the Napoleon, is a French pastry . When I was young, I use to loveeee cream buns and tompouce/ napoleon cake. Its delicious and creamy!
This is our way of making Napoleon cake. It’s easy, simple and tasty!
Time: 40 minutes
You will need :
- 2 Puff pastry sheets
- Icing sugar
- Vanilla Pudding mix
- Milk or liquid cream
- optional: pink colouring
- Prepare your oven to bake the puff pastry
- Follow the instructions on your puff pastry package
- Let it cool to room temperature
- Make the vanilla pudding according to the instructions on your mix (instead of milk, I normally use cream)
- When finished with the pudding, let it cool for 5 min and then pour it over 1 sheet of the baked puff pastry.
- Put the 2nd sheet on top and now it is ready to glaze.
- To make the glaze, u need 2 cups of icing sugar and milk or / liquid cream.
- put the icing sugar in a bowl and add just 1tbps of cream or milk.
- Pour the glaze mixture over the top and voila!
Let it set for 2 hours, if you can wait that long 🙂
and bon appetit!
Good luck and YUMs away!!
Spring rolls, the healthy snack!
Spring rolls are easy and made in different ways. Some do it with a thin crepe like pancake, wrapping the vegetables in side and fry it. Others buy the Loempia sheets (which you can find in asian food stores) and we did it this time with rice paper. You don’t need to fry this to close the rolls, so this way makes it more healthy.
The rice paper is also sold in Asian food stores or in the exotic section of the supermarkets. Its easy to use and not time consuming.
And now the peanut satay sauce! This is amazing just with anything! I used it with french fries, steamed vegetables ( indonesian dish ” Pitjel), in noodle soup, with fried noodles or just with croquettes and even tofu/paneer sizzlers! I can go on with listing all the YUMMIE things you can do with peanut sauce. We heart it !! 🙂 Seriously, the best dip sauce. Well, this time we combined it with Spring rolls!
The recipe of the vegetable spring rolls you see below the picture!
You will need :
Yield: approx. 10 rolls
Time: 20 min
- Rice paper wrappers
- 1 medium carrot, cut into matchsticks
- Lettuce leafs
- a handful of Soy bean sprouts
- crumbled TOFU
*You can use other vegetables like cucumbers, bell pepper or asparagus or some basil leafs, there are endless possibilities for the fillings.
- Prepare a bowl with warm (not hot water and the bowl should be big enough to dip the rice paper in it).
- Gently dip the wrapper in the warm water just for a few seconds until it gets a bit damp.
- After dipping the wrapper place it on a plate and add the fillings.
- Do not over fill the wrappers, just 1/4 of the wrapper.
- Close the edges and start rolling the wrapper away from you and make sure all the fillings stay in the wrap.
*Tip! You can have satay sauce, soy sauce, cream cheese sauce or hummus as a dipping sauce.
Good luck and YUMs away!!
This is a super easy recipe for sweets! Easy projects to do with children.This recipe is very known in our culture. Our founder acarya Srila Prabhupada made these sweets very often.
HG Yamuna devi made an easy recipe for us to follow , which you can find below:
My spiritual master, Srila Prabhupada, called this mock milk fudge a “simply wonderful sweet”. Some varieties include a dash of essence such as vanilla, almond, lemon or lime. This version resembles firm, uncooked fondant in texture and is so easy to assemble that kindergarten children can turn out a successful batch for grown-up treats.
I have made this sweet around the world, using different processed ingredients. Health-food-store non-instant skim milk powder yields the creamiest consistency; and milkman brand instant non-fat milk powder is somewhere in between and slightly granular. If you use a granulated sugar –raw or white –process it in a blender until superfine. Because these ingredients are processed and stored under varied conditions, you may need to use more or less to use more or less milk powder to achieve the desired texture.
Preparation time (after assembling ingredients): 10 minutes
Makes: 24 simply Wonderfuls
½ cup (120 ml) unsalted butter, at room temperature
2/3 cup (60 g) confectioners’ sugar
1 ¾ cups (220 g) dry milk powder, or as needed
1 teaspoon (5 ml) milk or cream, or as necessary
a few drops of flavoring essence (as suggested above), or
2 tablespoons (30 ml) grated nuts or dried fruit puree
1. Cream the butter and sugar in a mixing bowl until light and fluffy. Using your hands, work in the milk powder and milk or cream, (adjusting proportions as necessary) to make a medium-soft fondant. Flavor with essence, nuts or fruit puree and continue to work until well blended.
2. Wash and dry your hands, then roll the fondant into smooth balls. (You can also roll the fondant around whole nuts or sandwich a pellet between nut halves). Place the confections in paper candy cases and keep refrigerated in a well sealed container for up to 4 days. Serve chilled or at room temperature.
Here is a jpeg for you to easy download/save for yourself.