4-ingredient Vegan Caramel Pie (Gluten/Oil Free)

Yesterday I posted a picture of my delicious caramel pie on Instagram and since so many people asked for the recipe here it is!

I made this during the weekend, my mom has been asking for a date-based dessert for months and I finally decided to do it! She bought some amazing medjool dates, best I’ve ever had (and I tried many). They are incredibly gooey, sweet and honestly, even better than the ones I bought last year in 7hotdates which are still pretty amazing.

The flavor of your pie will definitely be affected by the quality of your dates, since these are the main ingredient. So I recommend you to look for the gooiest, sweetest and best dates you can find in your area.


Gastrawnomica’s 4-ingredient Vegan Caramel Pie (Gluten/OIl Free)
Makes 1 medium pie, serves 8 


1 cup gluten free rolled oats

6 medjool dates, pitted 

1 tsp cinnamon

2-3 Tbsp water, as needed 


12 medjool dates, pitted

1 big Tbsp cashew butter 

Water as needed 

Toppings (optional):

Shredded coconut and/or cashew nuts

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Preheat oven at 180ºC. (Optional, can be all raw, but with the crust baked is amazing!)

**Like mentioned above, the quality of your dates will have a huge influence in this dessert. Try looking for really gooey, sticky and sweet dates. If you can’t find like these, soak your pitted dates for 15-20 minutes before starting. 

Start by blending your oats in a high speed blender or food processor (I used my vitamix) until you have an almost-flour consistency, but leaving some pieces, you don’t want a powder. Add your dates and cinnamon, blend again. You should start seeing a paste coming together, add just a little bit of water to make it stick together, not too much! 

Remove from blender and put on a pie pan, no need to grease. Spread and make sure all edges are covered. Bake for 15-20 minutes, it doesn’t have to be fully cooked we just want to make it a little bit crispy.

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Meanwhile, prepare your filling. Using your same blender (or food processor) add all dates, cashew butter and water. I started with 1/4 cup water but used more, until I had a very smooth and creamy consistency. Spread over crust and chill for around 30 minutes before serving. Top with shredded coconut, mulberries or any other toppings you like! 

This will last refrigerated for about 6 days (though it won’t last that much!). Yeah, it is that GOOD!

Don’t forget to let me know if you like it, tag me when you make it if you post a photo or send me a message! 

Hope you all like it as much as we did! Talk to you soon. 


Strawberry & Raspberry Jam (Oil Free)

I’m so happy you all liked the idea of my Papaya-Cactus Salad on my last post! It really tastes delicious and hope you all try it soon. 

Meanwhile, I want to share a new recipe with you today. This morning I saw that some organic berries I bought last week at my local and organic farmer’s market were getting to ripe, so I decided to make something different and delicious!

I made this super easy, colorful and fun jam that you can basically add to anything you want! It is free of oils and only sweetened with coconut sugar, but feel free to use any kind of sweetener you like, liquid stevia, maple syrup or date paste.

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Gastrawnomica’s Strawberry & Raspberry Jam (Oil Free)

Makes 2 cups 

2 cups ripe strawberries

1 cup ripe raspberries

1/4 cup water

1/2 cup coconut sugar (can be substituted with your favorite natural sweetener)

2 Tbsp ground chia seeds 

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Put all the fruit, sugar and water in a small pot, mix and bring to a low boil. Simmer for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Let it cool down for 20 minutes and strain the fruit if there’s water left, and transfer to a high speed blender, pulsing until you have a smooth but chunky consistency. You may add some of the water if too thick. 

Put mixture in a medium bowl and add 2 Tbsp chia seed meal (you can use whole chia seeds too, just adjust quantity), let the chia seeds thicken the mixture and then refrigerate or serve right away. You can also add vanilla beans or extract if you wish.

This will last 5-6 days if kept well refrigerated. You can use it with toast, rice cakes, fruit or even cashew or coconut yogurt. 

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Let me know what you think and if you like it! For daily inspiration don’t forget to follow me on Facebook, Twitter and Instagram @gastrawnomica

Have a lovely weekend everyone! Talk to you soon!


Raw Papaya-Nopal Salad (Oil Free)

Last week I made an amazingly delicious salad, that I fell in love with. The combination of flavors is so unique and it is now a favorite of mine. If you don’t like papayas, well sadly you won’t like that much, but there’s always an option to substitute or simply omit. 

It is so creamy, sweet, flavorful and the best part? It takes literally no time to prepare! 

Gastrawnomica’s Raw Papaya-Nopal Salad (Oil Free)

2 cups ripe papaya, cubed

3 large cactus (nopal), chopped

1 cup cherry tomatoes, halved

1 lime, juice

Cilantro to taste, finely chopped

1 large avocado

Sea salt and/or fresh ground pepper to taste  

1 small handful os sprouts (I used lentil sprouts) 


Add all the ingredients to a big bowl, except avocado. Mix well and add avocado in chunks, until it covers the rest of the ingredients. Serve and enjoy!


Cauliflower, Avocado and Tomato Salad

Hi loves! I’m so excited to be back and ready to post new recipes! A few days ago my beautiful friend Rawvana came to visit me in Mexico and we had such a fun time together touristing around Chiapas. We ate so many delicious foods that I’m still craving! But the best one, was this super flavorful salad we made for lunch the last day she was here.


Everything we used was organic and mostly local. It’s amazing how the quality of your produce will impact the overall flavors in your meal. This salad is low fat, full of fiber, color, nutrients and a great meal when you don’t have much time.

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Cauliflower, Avocado and Tomato Salad (low fat, raw)

Recipe by Rawvana and Gastrawnomica 

2 cups shredded lettuce

2 small cauliflowers

1 1/2 large avocados or 2 small

3 pounds cherry tomatoes

1 small handful chopped cilantro

2 large chives, chopped

3/4 cup chopped celery

Juice from 1 large lime or 2 small


Start by blending the cauliflower in your food processor or vitamix until you have a rice consistency. Put lettuce, cauliflower, cherry tomatoes, chives, celery and cilantro in a big bowl. Add lime juice and mix well. Before serving add avocado pieces and mix again. Serve and enjoy!! 

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Oil/Gluten Free Vegan Carrot Cake with Coconut Glaze

Hello beauties! I’m so excited about this post!! This dessert is to die for and I feel so proud of myself haha. It is so delicious, healthy and all my non-vegan friends as well as my vegetarian family told me they absolutely loved it. Success!!

I hope you all make it soon, try it, and let me know how it goes. I love hearing your comments and getting your pictures, so don’t forget to send me a photo of your gorgeous creations and what you think of them. 

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Gastrawnomica’s Oil/Gluten Free Vegan Carrot Cake with Coconut Glaze 

Makes 1 medium cake or 10 muffins


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

1/2 cup coconut sugar

2 cups shredded carrots

1/2 tsp Aluminium-free baking powder

1/4 tsp baking soda

1/4 tsp nutmeg 

1/2 tsp cinnamon powder

Pinch of ginger powder

1/2 cup milk (almond or rice)

10 medjool dates, pitted and soaked in 1/2 cup warm water

Coconut Glaze:

1 can coconut milk (preferably organic)

2-4 Tbsp coconut sugar

2-3 Tbsp brown rice flour**

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Preheat the oven at 180ºC.

Start by soaking your dates in warm water for 25-30 minutes. In a big bowl add all the dry ingredients and mix well. Blend medjool dates with water until you have a creamy consistency. Add to dry ingredients and milk as well, mix until everything is well incorporated. Transfer mixture to silicon molds or grease a cake pan with a little bit of coconut oil if necessary to avoid sticking. 

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Bake for 35-40 minutes and voilá! Let it sit for 30 minutes before cutting/serving and meanwhile prepare the glaze. 

Heat a small saucepan and add milk. Let it cook for a few minutes on medium heat and boil. Add sugar (more if desired) and mix well, it should be boiling at this point, add one Tbsp at a time of brown rice flour and keep mixing. Keep temperature low and don’t stop mixing. Add a little bit more flour if needed, it should start getting a bit thicker. 


Remove from heat and let it sit for 20 minutes, it will get thicker while it becomes colder. Serve over your muffins or cake. Can keep refrigerated for up to 5 days. 

* You can substitute Mama’s Almond Blend for 1/2 cup buckwheat flour + 1 1/2 cup brown rice flour 

**You may try with cornstarch instead of brown rice flour, just adjust quantity.



Spicy Tomato & Avocado Zucchini Pasta (oil free)

Hello! Sorry for the lack of posts lately, I haven’t had time for writing a new post though I have really amazing new recipes I can’t wait to share with you all! I always share pictures of my food on Instagram and Facebook and new recipes I make during the week, so don’t miss them if you’re not following Gastrawnomica yet! 

Today’s recipe is super simple, easy and SO flavorful and delicious! I’ve been eating this pasta almost every day this week! It’s so addictive. 

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The sauce is inspired by a traditional mexican sauce my grandma used to make and I simply made little changes to make it healthier and easier to prepare!

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Gastrawnomica’s Spicy Tomato & Avocado Zucchini Pasta (oil free)

Serves 1-2 people, yields 1 liter of sauce

Spicy Tomato Sauce:

1 kg red (or green) tomatoes

1/2 white onion

1 jalapeño pepper, stemmed

1 garlic clove 

4-6 chile de árbol (less if you’re not used to spicy food)

Sea salt, to taste


2 medium avocados

2 large zucchinis, spiralized

1/2 cup cherry tomatoes, halved

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Start by adding all your sauce vegetables except chile de árbol in to a heated sauté pan, preferably cast iron. You don’t need to add any oil, put directly and cook for 15-20 minutes, dry-roast them on all sides until well charred and soft.

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Once your vegetables are cooked, transfer them to a high speed blender and add the “chile de árbol” if using, but this is what gives the sauce the spicy flavor. Blend until smooth but making sure you leave some chunky pieces and season to taste. The salsa will keep, refrigerated, for several days.

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Serve your zucchini noodles in a big salad bowl, add avocados and start mashing over the pasta until noodles are covered with avocado and you still have some pieces around. Add cherry tomatoes and 3-4 spoonfuls of salsa. Mix well and enjoy!

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*** Really spicy, so be careful if you’re not used to it! 


Brown Rice Veggie Sushi

I could eat sushi every single day (an sweet potatoes too). My family and I love eating sushi, and since they are almost vegan too I decided to make something we all would enjoy for lunch yesterday. I find sushi very easy to make, and the best thing is that you an basically fill it with pretty much anything you want (and like) YAY!

This recipe is super simple yet so flavorful and won’t take you much time once your rice is ready. I’m using brown rice, as I don’t consume any white rice and nor do I recommended, maybe just once in a while, no big deal. 

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Gastrawnomica’s Brown Rice Veggie Sushi

Serves 3 

1 cup uncooked, brown rice

2 1/4 cups water

Sea salt 

2 Tbsp coconut vinegar (or unsweetened rice vinegar)

2 Tbsp black sesame seeds 

1 portobello mushroom, chopped lengthwise 

2 carrots, peeled and cut lengthwise

4-5 slices onion (optional but gives a lot of flavor)

1 zucchini, peeled and spiralized 

1 small handful chopped parsley leaves 

Tamari Sauce, low sodium 

1/2 avocado 

7-8 nori sheets

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Start by cooking your brown rice with the water and sea salt. Cover at medium heat and keep an eye until it is fully cooked and there’s no water left. 

Once ready, let it sit and put in a medium bowl with sesame seeds and coconut vinegar. Mix well and set aside. 

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Preheat a medium saucepan and add the rest of the ingredients except avocado and nori sheets. Cook on medium until the mushrooms, onion and carrots look cooked. Let it sit and start assembling the sushi. 

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Take one nori sheet and using a spoon or your hands, spread around 1/4-1/2 cup of cooked rice (eyeball it) and top with spiralized zucchini, carrots, mushroom and avocado slices. Roll and cut in 6 pieces. Repeat process until you finish all the rice and/or veggies. 

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Mix 2-3 Tbsp low sodium Tamari with coconut vinegar or 1/2 lime juice. Serve sushi with the sauce and enjoy! It yields around 20-30 rolls (if you don’t eat them while you make them like me!). 

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