Chickpea Crêpes with Mushroom-Eggplant Stir Fry (Oil/Gluten Free)

Hi lovely people!

Hope you’re all having a wonderful week so far. I’ve been super busy (which I love) and starting working out twice a day now (which I love even more). I found this incredible zumba teacher in my area and it’s been forever since I took zumba classes, so now I’m running everyday, doing zumba and combining with HIIT workouts too! 

I love being super active all day and by night I’m sleeping like a baby.. Anyways, a couple of days ago I made this incredible lunch for my family, it is really easy to prepare and free of oils, gluten, refined products and low fat. One of the best things about this meal (besides the flavor) is that it is actually a great source of carbs, protein and follows the food combining rules. 

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I posted the recipe and pictures on both facebook and Instagram, so don’t forget to follow me there too because you might miss some delicious recipes that I never post the blog! 

Gastrawnomica’s Chickpea Crêpes with Beans & Mushroom-Eggplant Stir Fry (Oil/Gluten Free)

Serves 4

Chickpea Crêpes:

1 cup chickpea flour

2 1/4 cups water 

1/2 tsp baking powder

Sea salt to taste

Spices of choice: oregano, rosemary, garlic powder, turmeric … (optional)

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Mix all the dry ingredients in a big bowl and start adding the water and whisk well until no clumps remain. I like to create lots of air bubbles in the batter. When the skillet is pre-heated , spray it liberally with non stick cooking spray, or like me, use a non-stick skillet and omit the oil. 

Pour on some of the batter and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side, until you can easily slide a pancake flipper under the crêpe and it’s firm enough not to break when flipping. Flip  carefully and cook for another 5 minutes, until lightly golden. 

Finish your crêpe mixture repeating this process and reserve. Meanwhile start with the Veggie Stir-fry. 


Beans & Mushroom-Eggplant Stir Fry

1 cup mashed beans (pinto, black or cannellini) 

4 small Portobello mushrooms, chopped

1 large tomato, chopped 

1 large Eggplant, grilled and chopped **

3 cups spinach, chopped 

2 Tbsp chopped onion

Small handful of parsley 

1 tsp dried oregano

2 Tbsp white wine 

Sea salt to taste

Start by heating a medium pan and once hot add 3 Tbsp water. Add onions and tomatoes, and sauté for a couple of minutes. Add spinach, mushrooms, oregano, white wine and cover until the spinach becomes soft. Uncover and add grilled eggplant in little pieces. Keep moving your veggies and turn of heat once they all look cooked. 

** I marinate my eggplant in coconut vinegar, low sodium Tamari and parsley. Once it has absorbed the flavors, I simply heat my skillet and put the eggplant directly, without adding any oils. The flavor is amazing!! 

Fill each crêpe with 2-3 Tbsp mashed beans, top with the veggie stir fry and serve with tomato sauce and avocado cream. 10660367_567780170014104_2565433597835217891_n

Avocado Cream:

2 medium avocados

1/2 lime juice

Sea salt to taste

Blend all the ingredients in a small food processor until smooth. 


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Gluten Free/Oil Free Vegan “Mac & Cheese”

Hello beauties! Hope everyone is having a wonderful weekend. I just posted a picture on Instagram yesterday of the meal I made for my family. It was a total success, specially with my little nephew which means it definitely can be eaten by anyone! (Yes!)

The recipe is super simple, very low in fat and oil/gluten free. This fits perfect on a diet like rawtill4, the starch solution or low fat vegan diet. I’ve seen similar recipes before, so I adapted mine from Oh She Glows blog, though she still uses oil/vegan butter and many more ingredients that I feel are unecessary, as the recipe turned out amazing! 

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Gastrawnomica’s Gluten Free/Oil Free Vegan Mac & Cheese 

Serves 4

1 box organic quinoa-corn pasta (I used Ancient Harvest brand) 

1 can organic butternut squash puree, unsalted/all natural 

1/2 cup rice milk, unsweetened (can use almond milk too)

1 tsp onion powder

Sea salt to taste

1 tsp dried oregano

1/2 Tbsp fresh lemon juice 

1/2 – 3/4 cup frozen green peas 

4 Tbsp nutritional yeast flakes, preferably organic 

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Start by boiling water for the pasta. Once ready, add the pasta and cook for 7-10 minutes. 

Heat a pan and add the milk, spices and squash puree. Mix until everything comes together, put in low heat and add nutritional yeast, mixing constantly until the mixture is a little bit thicker. If it’s too thick add more milk, and if it’s too watery add more nutritional yeast. Try the sauce and add sea salt as desired. Once the sauce is creamy but not too thick turn off the heat and add pasta and green peas. Mix pasta with the sauce until everything is well covered. 

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Let it sit for a couple of minutes before serving. Feel free to top it with fresh herbs like oregano, basil or parsley. Even sprinkle some nutritional yeast for an extra cheese flavor. 

Don’t forget to let me know how it goes once you try it, if you like it and send me a picture of your delicious creation to share with everyone on my facebook page!

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Have a beautiful weekend everyone! 


3-ingredient Raw Date-Coconut Cookies (LFRV)

Hey everyone! Hope you all are having a fantastic week! A few days ago I shared the recipe of some raw cookies I made on my Instagram and wasn’t going to post it here but they are so yummy and easy to make you all should do them! If you’re not following me on Instagram or Facebook yet, you should! I post daily pictures of my every-day meals, recipes that never get here or even desserts like the one on this post!

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Gastrawnomica’s 3-ingredient Raw Date-Coconut Cookies (LFRV)

Makes 4 small cookies

2.5 Tbsp coconut flour

10 small pitted dates (I used a mix of organic khadrawy and halawi) 

Pinch of cinnamon 

4-5 dried mulberries

Shredded dried coconut (optional)

Water, as needed

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Blend your dates in a small food processor until it starts to get sticky and it all comes together. Stop and take the mixture, separating in half if it became a big ball. Add coconut flour, cinnamon and 1 Tbsp water. Blend again and add more water as needed (2-3 Tbsp more) until it looks like a crumble. 

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Shape with your hands, making small balls and then crush slighty. Top each cookie with one mulberry and sprinkle some coconut if using (which I recommend). Dehydrate for 3 hours on high or just eat them like that! (I did dehydrate mine and the consistency was delicious).

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You can keep them in an airtight container for 2-3 days outside or refrigerated up to 10 days. (Though I don’t think they last that long!).

Hope you make them and let me know if you liked them too! Also, if you’re on Instagram don’t forget to tag me using #gastrawnomica so I can see your delicious creations. 


Fudgy Vegan Brownies (Oil free, Gluten free)

The most addictive brownies I’ve ever done. Last week my mom requested a new dessert, specifically brownies, so I found myself wondering how to make some delicious but still super healthy brownies without oils and gluten. I made two different experiments, and both tasted really yummy, but the second one, oh my… Try it yourself!

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Gastrawnomica’s Fudgy Vegan Brownies (Oil free, Gluten free) 

Makes 6-8 squares

2 cups gluten free flour blend (I always use Mama’s Almond Blend)

1/3 cup raw cacao powder

1 cup fruit puree** (or sweet potato puree)

1 tsp baking powder

1/2 cup water

2/3 cup coconut sugar

2 tsp crunchy almond butter (can use other nut butters, just make sure it is crunchy)

** For the puree, I used one big red apple (raw, with skin) and 1 1/2 ripe bananas 

Preheat oven at 180ºC.

Start by making your fruit puree, (I suppose you can use bananas only but haven’t tried it yet). I blended my apple after removing the core with bananas on the vitamix, no need to add any liquid. You can use a food processor or high speed blender until it is completely smooth and looks like this:

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In a separate bowl, mix sugar, baking powder, flour and cacao powder. Add fruit puree, almond butter and mix while adding the water slowly. It should resemble a traditional cake/brownie batter. 

Pour mixture over a square or loaf pan, -you can use silicon molds to avoid using oil- if using glass bakeware, grease with a little bit of coconut oil, making sure you cover all the edges. 

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Bake for 30-40 minutes, until it is fully cooked in the center. Let it chill for 20-30 minutes before cutting. Serve with your favorite topping or banana ice cream!

They should be gooey and soft inside, but fully cooked on the outside. Absolutely delicious. Please don’t forget to tell me how it goes and send me a picture if you make them! Enjoy!

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Raw Chocolate Cream & Blueberry Tart (Gluten/Oil free)

For all of you waiting the recipe for my delicious tart I just shared on Instagram and Facebook here it is! Have a lovely weekend and hope you make this super easy, raw, oil/gluten free cake that tastes like a piece of heaven!

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Gastrawnomica’s Raw Chocolate Cream & Blueberry Tart 

Gluten & oil free, serves 3 

10 small dates, pitted // 10 dátiles pequeños, deshuesados

3-4 Tbsp coconut flour // 3-4 cdas. harina de coco

1 1/2 Tbsp cacao powder // 1 1/2 cdas. cacao en polvo 

Water as needed // Agua necesaria 

Chocolate mousse (same one from my caramel-chocolate bars) *with 1/2 large avocado // Mousse de chocolate de mi receta de las barras de caramelo (usando 1/2 aguacate grande o 1 pequeño)

2 Tbsp crunchy raw almond butter // 2 cdas. mantequilla de almendras crunchy 

1/4 cup fresh blueberries // 1/4 taza moras azules frescas 

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Blend dates on food processor until you have a sticky ball. Remove, cut in pieces with your hands and add coconut flour and cacao. Blend again until you have a powder consistency. Now add room temperature water, slowly as needed until it has a crumble consistency. Remove from food processor and spread half the mixture over a circular mold, I used a mini cheesecake pan like this one. Freeze.

Now prepare the chocolate mousse, following this same instructions, you might need to half the recipe if using a large avocado. Spread over cookie mixture and freeze for 20 min. 

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Remove cake from freezer, spread the leftover cookie mixture over mousse and freeze again for 20 min. Once ready, spread 1-2 Tbsp crunchy almond butter (it really makes a difference if you use crunchy instead of creamy!). Top with fresh blueberries and sprinkle dried coconut flakes if desired. 

This is really easy to make and amazingly fulfilling and so delicious! If you have some cravings this will totally make them go away with just a small slice!

You can keep it in the freezer for a month or in the fridge for 5-6 days. 

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Raw Caramel & Chocolate Bars (GF, Oil Free)


Gastrawnomica’s Raw Caramel & Chocolate Bars (GF, Oil Free)

Serves 6 medium squares

First Layer:

5 big medjool dates, pitted 

4 Tbsp coconut flour

1/4 cup water (more if needed)

Second Layer:

10 barhi dates, pitted and soaked (can use medjool too, but less than 10)

1 tsp coconut butter, creamy

Third Layer:

1 medium avocado, ripe

2 tbsp raw cacao powder (can substitute with carob)

5 medjool dates, soaked 

Stevia drops or coconut nectar, to taste


First start with the cookie mixture. Blend dates in food processor until you have a big and sticky ball. Remove from processor and using your hands cut in chunks. Add coconut flour and date chunks into food processor and mix again until you have a powder consistency. Add water until it starts to look like a crumble. 

Remove and place in a square glass container. Spread and make sure you have a nice layer of cookie. Freeze. 

Meanwhile, using food processor or high speed blender, put soaked dates and coconut butter with the soaking water (adding slowly as needed). Blend until you have a smooth and creamy consistency, be careful when adding the water, you don’t want it to be too liquid. Should be thick and creamy. 

Spread over cookie dough and freeze again while you make the chocolate mousse. 

Mix together all mousse ingredients, adding stevia/coconut nectar to taste until it is smooth and avocado if fully mashed and taste is fully hidden. Spread over caramel and freeze again for at least 2 hours before serving. Top with leftover cookie crumble. 

Slice in squares and serve. Enjoy every single bite of heaven!

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Oil & Gluten Free Blueberry “Donuts”

Happy Monday!

Hope everyone had an awesome weekend. I sure had a super active and busy weekend, I love what I do and fall more in love with it every single day!

Into other things, because I have been so busy lately, I haven’t had much time to be in the kitchen, but a few days ago I had some free time and decided to do some very-well needed procrastibaking! I had just found some fresh blueberries that day and was excited to make something with them. Long story short, blueberry muffins (the healthy, oil free way) came into my mind and after some experimenting, these goodies came alive! 


Besides being so delicious, they are super healthy and free of nasty things you don’t want in your body. Pure goodness. Personally, I feel they taste like cinnamon rolls, and consistency is a little bit like it, but you try it and let me know what you think. 


Gastrawnomica’s Blueberry “Donuts” or Muffins (Vegan, Gluten and Oil Free)

Makes 6-8 donuts/muffins

1 1/2 cup gluten free flour blend (I always use Gluten Free Mama’s Almond Blend)

1/2 cup coconut sugar 

2 tsp baking powder

3/4 cup rice or almond milk

1/4 cup mashed ripe banana (around 1 medium banana)

3/4 cup fresh blueberries

1 Tbsp cinnamon (can use less if desired)


Preheat oven at 180ºC. 

Mix all dry ingredients in a big bowl. Add liquid ingredients and mix well. Fold in blueberries. Using silicon muffin or donut molds, spoon some of the mixture and bake for 30-40 minutes, until a cake tester comes out clean. *In case you don’t have silicon molds, I recommend you not to use muffin cups, better to lightly grease the mold. 

Let it cool down and once ready, top with coconut butter and shredded coconut before serving. This will last up to 6 days if kept in the fridge. 


Hope you love them as much as we all did! Don’t forget to share with me your photos and follow me on Instagram and Facebook for daily updates, recipes and healthy tips!