Gluten-Free Berry & Lemon Mini Donuts

Gluten Free Berry and Lemon Mini Donuts

TOTAL FUN TIME: 25 minutes 

Makes: 14 minis

RECIPE

  • 1 cup of gluten-free buckwheat or all purpose flour (I used buckwheat)
  • 1.5 teaspoon of baking powder
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 teaspoon of nutmeg
  • 1/2 cup healthy sugar such as Natvia or Stevia
  • 1 tablespoon of fresh lemon zest
  • 1/2 cup non-dairy milk (oat, soy, almond, rice)
  • 1 teaspoon of organic vanilla extract
  • 1/2 cup mixed berries (fresh or frozen are both fine)
  • 2 tablespoons of fresh lemon juice (use the zested lemon)

METHOD

1. Preheat the oven to 180 degrees Celsius.

2. Combine and whisk the flour, half of the sugar, salt, baking powder, nutmeg and lemon zest in a mixing bowl.

Berry & Lemon Mini Donuts - mixture

3. Pour the milk, vanilla extract and add the berries to a blender and pulse sporadically to combine.

4. Mix the berry mixture into the flour bowl and stir well.

Berry & Lemon Mini Donuts - batter

5. Carefully spoon the batter into a mini donut pan and bake for 10-15 minutes until golden.

Berry & Lemon Mini Donuts - pan

6. Take the donuts out of the oven to cool.

7. Whisk the half of the sugar with the lemon juice and dip the donuts in the lemony glaze and enjoy!

Berry & Lemon Mini Donuts - eating

Happy Clean Eating! 

Do you have any gluten free clean eating donut recipes to share?! Would love to try out different variations and flavours! 🙂

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

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Vegan No Bake Pumpkin Pie Cheesecake

Vegan Pumpkin Pie Cheesecake

When it’s pumpkin season, you make pumpkin everything! Well at least that’s what I did! There is nothing better than buying and making meals from local ingredients when in season. By consuming foods that are local and in season, it is not only healthy on your pockets but healthy for you too! 😉 I can’t wait to share this Vegan Pumpkin Pie Cheesecake recipe with you as I’m sure you will fall in love with it just as much as I did! The base is made mostly from raw nuts and dates whilst the filling is a creamy texture of pumpkin puree (fresh might I add!) and pure maple syrup (the good stuff). Combine the two layers together and it makes for a wonderful creation of a Vegan Pumpkin Pie Cheesecake. What’s so good about this recipe is that if you have any leftover filling, you can add some extra non-dairy milk and mix it up in a blender to give you a Pumpkin Pie Smoothie for later. 

PS. Make sure you set some aside for your loved ones and don’t eat it all yourself – sharing is caring after all right?! 😉 

TOTAL FUN TIME: 1.5 hours excluding refrigeration time 

Makes: 12 slices

RECIPE

FILLING 

  • 2 cups of fresh pumpkin puree (or 1.5 cans of organic pumpkin puree) 
  • 2 cups of raw cashews 
  • 1/2 cup to 1 cup of pure maple syrup (I found that 1 cup was pretty sweet!) 
  • 2 tablespoons of organic coconut oil 
  • 1 tablespoon of pumpkin pie spice (I used my Trader Joe’s Pumpkin Pie Spice that I bought from the US, alternatively mix cinnamon, ginger, nutmeg, cloves and cardamon together) 
  • pinch of Himalayan sea salt

Trader Joe's Pumpkin Spice

Trader Joe's Pumpkin Pie Spice  - back

CRUST 

  • 1 cup of dates (pitted and blended in a food processor/blender – I soaked mine for about 10 minutes in warm water)
  • 2.5 cups of raw mixed nuts (almonds, walnuts, macadamia nuts)
  • 1/2 cup of shredded organic coconut 
  • 1 teaspoon of pumpkin pie spice 
  • pinch of Himalayan sea salt 

Vegan Pumpkin Pie Cheesecake - ingredients

METHOD

CRUST 

  1. Combine all ingredients in a food processor or high speed blender such as a Vitamix or Froothie Optimum 9400 until it is mixed well. The texture should be chunky and sticky dough-like. Use your fingers if it doesn’t stick well or add a dash of coconut oil if it doesn’t stick well. 
  2. Pour the mixture into a spring form pan and press down to the bottom and spread evenly out to the sides. 
  3. Freeze for at least 1 hour.

You can start making the filling while waiting for the crust to harden. 

FILLING 

  1. Combine all ingredients in a high speed blender or food processor. 
  2. Set the mixture aside in a small mixing bowl in the fridge. 

After an hour of setting the crust, pour the filling into the pan and spread evenly. 

Vegan Pumpkin Pie Cheesecake - layers

Freeze the whole ‘cheesecake’ in the freezer for another 1.5 hours and you’re ready to slice this bad boy up and indulge in some healthy pumpkin pie goodness! 

You may choose to garnish with some whipped coconut cream if you wish. It will also go well with some coconut ice-cream / yoghurt. 

Vegan Pumpkin Pie Cheesecake - sliced

I used a small food processor that I had at home so the nuts didn’t process as finely as I would have liked. Time to get myself a Froothie Optimum 9400 I think! 😉 

Vegan Pumpkin Pie Cheesecake - slice

Comment below and let me know how yours turned out! Better yet, share some of  your pumpkin recipes with me! I would love to try them out and feature you on my blog! 

Happy Clean Eating & Happy Easter! ♥

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Raw Vegan Gluten-Free Lemon Truffles

Raw Vegan Gluten Free Lemon Truffles

I don’t know about you but I love the combination of sweet and sour together. It makes the perfect balance for desserts so that it’s not overpoweringly sweet! Lemon is also such a great detox and internal cleanser for you. First thing in the morning, I always wake up to a glass of warm lemon water to clear out my system get me ready to start the day. The almonds in this recipe (being a good source of healthy fats) will fill you up with just 2-3 as a great in between meal snack. Let’s get started!

TOTAL FUN TIME:      20 minutes

Makes 20

RECIPE

  • 2 cups organic unsweetened desiccated coconut + 1/2 cup for coating
  • 4 tablespoon of extra virgin coconut oil
  • 1 cup ground almonds
  • 1/4 cup raw honey (if not vegan), pure maple syrup or rice malt syrup
  • zest and juice of one lemon
  • 1 teaspoon of organic pure vanilla extract
  • a pinch of Himalayan (pink) salt

 

METHOD

  1. Combine all the ingredients in a food processor or high powered blender like Vitamix or Froothie until a thick doughy consistency is reached.
  2. Roll into palm size balls and cover with the extra desiccated coconut.
  3. Place in fridge for about 30 minutes and your lemon truffles are ready! (Or if you can’t wait, eat them straight away!)

Happy Clean Eating!

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Figs with Cashew Yoghurt – Raw and Vegan

Fresh Figs with Cashew Yoghurt

If you’re after a sweet way to lose weight with fruit that is high in fibre, figs are the way to go! Buy them whilst in season. This recipe is quick, simple, refreshing and most importantly satisfies those sweet cravings, yet keeps the weight off! Figs can be eaten on their own or in this case – a great accompaniment with organic cashew yoghurt!

TOTAL FUN TIME:      15 minutes

Serves 1

RECIPE

  • 3 fresh figs cut into halves
  • a handful of raw pistachio nuts
  • a tablespoon of pure maple syrup or raw honey (if not vegan)
  • a teaspoon of cinnamon or pumpkin pie spice
  • a dollop of orange lacuma cashew yoghurt (I love Botanical Cuisine’s version – bought from Wray’s Organic)

orange lacuma cashew yoghurt

METHOD

  1. Place the figs in a bowl and add the nuts.
  2. Sprinkle the spices and drizzle the syrup or honey on top.
  3. Place the cashew yoghurt on top and voila!

Has anyone else tried cashew yoghurt and what are your thoughts on them? I must admit this was the first time I have ever tried them, and it was like a match made in Heaven! Vegan and full of good fats! Bring on more cashew yoghurts to come! 😉

TIP – If you’re not vegan, honey is best consumed raw, as the heating process destroys the real goodness of honey.

Happy Clean Eating!

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living