This chocolate ganache or fudgy frosting is a wonderful option for restricted diets. It can be easily Gluten-free and  Nut-free ( check the labels of the ingredients you are using, to be sure). You can have intense and rich flavour or mild and sweet, it all depends on the chocolate you are using.

With this frosting you have different options, you can pour the hot frosting as a glaze or cool the mixture off, which makes this frosting pipeable and spreadable.

This recipe is super easy. I use it for brownies, raw tarts, cakes and cupcakes.  This one is a perfect frosting for cakes that aren’t exposed to warm temperatures. I have made cakes with this frosting in the summer, but I freeze the cake before transporting it (only short distances). It will definitely melt otherwise, but for autumn, winter and spring it should be fine.

There are many ways to melt your chocolate, but I am using mainly this method, which is fool-proof.

Ingredients:

  • 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
  • 600gr Vegan Chocolate (bars or chips)
  • 2 tbsp Coconut Oil

Method:

  1. Cook the coconut milk until boil
  2. Chop the chocolate bar and place it in a microwave-safe bowl
  3. Turn off the heat and add the coconut oil, and mix well
  4. Pour the hot coconut milk over the chocolate
  5. Let it set 2 min
  6. Start whisking until you get a smooth shiny chocolate cream
  7. You can pour this hot mixture in your pie or tart base
  8. For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
  9. 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
  10. Left-overs? you can store it up to a week in the fridge

Easiest Chocolate Frosting

cake, cupcakes, Gluten-free, Sweets - Desserts, vegan

Gluten free Cupcakes

cake, Ekadasi

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.

Happy Holidays!

Sesame Spinach salad

salad, vegan

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!

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Ingredients:

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. 

Bon Appétit