2 INGREDIENT Vegan Pancakes! Gluten & Oil Free

Hi everyone! 

Hope you’re all having a wonderful week. I’m on school break right now, enjoying the free time I have for a couple of days before starting my new semester next week. Today I want to share with you one of my family’s favorite recipes! 


Vegan pancakes are a staple during the weekend at home, my little nephew loves them and it’s perfect for a Saturday brunch when we can all be together. 

This recipe is really easy to make, gluten free, oil free and refined sugar free as well! Plus, super delicious and healthy! Basically you only need 2 ingredients and the rest is just optional. 

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Gastrawnomica’s 2 INGREDIENT Vegan Pancakes (Gluten/Oil Free)

Makes 3 medium pancakes 

2/3 cup chickpea flour (can be substituted with oat flour)

ripe banana, medium

Almond, rice, soy or any other plant-based milk as needed

Optional add-ins: vanilla extract, carob/cacao powder, plant-based protein powder, cinnamon, stevia drops

Coconut oil for pan

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Blend flour and banana on a high speed blender and add milk as needed. Until you have a creamy, pancake-like batter. Heat a non-stick pan and use a tiny bit of coconut oil to avoid the pancake to stick. Cook on both sides for a few minutes until you have some bubbles. 

Serve with your favorite fresh fruits and coconut syrup, date syrup, agave or any other topping you love! Don’t forget to show me your pictures on Instagram and tag me @gastrawnomica and using the hashtag #gastrawnomica I love seeing all your pictures with my recipes! Don’t forget to tell me what you think.

Watch the recipe video here:



Mini Raw Chocolate Tarts {Oil & Gluten Free)

I don’t know how your summer is going but here in BC the weather has been super warm and really intense. During one of those super hot, summery days I made these little tartlets that are not only very easy, they are super fun to make, delicious and perfect treat for a summer day. 

They are refined sugar, gluten and oil free! The kind of treat you can actually have for breakfast! It is a great source of iron and actually packed with plant based protein! 


Gastrawnomica’s Mini Raw Chocolate Tarts {Oil, Gluten & Refined Sugar Free)

Makes 3 small tartlets 


1 cup pitted dates

1/2 cup shredded coconut or other nut of choice

1 Tbsp coconut flour 

Chocolate Cream:

2 ripe bananas (medium, not too big)

2 big Tbsp vegan Livwell Chocolate Protein Powder or cacao/carob powder

1 Tbsp coconut butter, melted

1 Tbsp Tahini (or almond butter)

6 drops of stevia or 1 Tbsp liquid sweetener of choice

Berries for topping


Prepare your crust by mixing dates, coconut flour and coconut until you have a sticky dough. Add 1-2 Tbsp of water if needed to make it sticky. Spread on your tartlet molds and refrigerate while you prepare the filling.

Blend bananas, protein powder, butter, tahini and stevia/sweetener until smooth and thick. 

Fill each tartlet with the mixture and refrigerate for 5 hours before serving. Top with your favorite berries and enjoy!

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Step by step video:


Avocado Hummus {Oil Free}

Happy Friday everyone!

Hope you all had a great week, my schedule at school is crazy, sometimes I don’t even know how it the day is over again.. I’m loving all my courses so that definitely helps but a little bit a of a break is always good!

If you saw my post with the recipe for my oil free hummus, this recipe is going to be your new favorite food to have on hand all the time! Avocado hummus is not only delicious, but packed with amazing nutrients, health fats and complex carbohydrates. Plus, it is so versatile that the options how you can serve it are endless.


Gastrawnomica’s Avocado Hummus {Oil Free}

Yields 2 cups 

1 recipe for my oil free hummus

1 extra large avocado or 2 small 


Blend all ingredients on a high speed blender until smooth. Keep refrigerated up to 5 days. 




Protein Rich Edamame Pasta with Mixed Veggies

A few months ago I discovered Edamame pasta at my health food store and though I had heard of it before I was always hesitating about trying it, but this time I decided to give it a try. 

I wasn’t quite sure how I would cook it but basically I just threw a bunch of veggies together and let me tell you it was amazing!! The pasta has a slightly different texture than traditional pasta, but in general you can’t really feel a big difference. I loved the earthy flavor and texture, and once it is mixed with the rest of the veggies it is just absolutely fantastic. 

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As I mentioned, this is not quite a recipe, it was more of an experiment that turned out pretty good, so the recipe is pretty basic but seriously the flavor is perfect. 

Protein Rich Edamame Pasta with Mixed Veggies 

Serves 1 

1 serving  (2oz) uncooked, organic edamame pasta (The brand I used is Explore Asian)

1 small zucchini, sliced

1/2 cup canned crushed tomatoes (I used Eden Foods that has nothing added)

1/2 cup broccoli, cooked

1/4-1/2 cup sliced mushrooms 

1/2 large avocado

1 cup mixed greens or spinach

1 Tbsp Hemp seeds (I love The Good Seed Hemp Co) ♥

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Start by boiling the water and cooking the pasta for 8-9 minutes. Drain and rinse with cold water. Bring back to your pot and add tomatoes, broccoli, mushrooms and cook for 4-5 minutes until the vegetables are slightly cooked but still crunchy. You don’t want to overcook them. Season to taste.

Prepare your plate by making a bed of greens and top with pasta/veggies, half avocado, sliced zucchini and sprinkle with hemp seeds

As you can see, it is a pretty simple meal that will take you less than 30 minutes and the best part is that it contains so many amazing nutrients that make it the perfect option for lunch or dinner. Edamame beans are an excellent source of plant-based protein and complex carbohydrates, and paired with all the amazing micronutrients from the vegetables and healthy fats from the avocado and hemp, this is a most try!

Hope you try it and let me know what you think about it! If you post a picture don’t forget to tag me on Facebook or Instagram #gastrawnomica



Vegan NO BAKE Blueberry Cheesecake – Oil/Gluten Free & High Protein

All I can say is.. there’s always time for dessert ♥


Gastrawnomica’s Vegan NO BAKE Blueberry Cheesecake (Oil/Gluten Free & High Protein)

Makes 1 medium cheesecake 


Follow this recipe


1 cup soaked raw cashews

1/2 block liken tofu, soft

2 Tbsp coconut butter, melted

1/4 cup maple syrup

4-5 drops stevia

1 cup blueberries

2 scoops Livwell vanilla bean protein powder (or other plant-based vanilla protein powder)


Soak your cashews for 8 hours. Prepare the crust by following the recipe for the cheesecake and leave in the freezer while you prepare your cheesecake filling. 

Blend all the filling ingredients except for blueberries. Make sure your mixtures is smooth and then add the blueberries. Mix well again until creamy and smooth. Spread mixture over crust and freeze for 12-24 hours. 


Remove from freezer and leave outside fro 10-15 minutes before cutting. Keep in the fridge, as the cheesecake starts to cool down it will get softer and creamier. If you only plan to eat a little piece, I recommend you leave half the cheesecake in the fridge and freeze the other half. 

Hope you try it and enjoy it as much a we did at my home! This was approved by non vegans too! Which always makes me very very happy! If you want a fully raw cheesecake check out my Mango-Lime cheesecake, to die for and no tofu needed! 


Here’s the easy 2 minute video with the step-by-step in case you feel like watching it:)


Oil Free Hummus!

This recipe is so yummy and easy to make you can literally do it anytime for any meal!

I started making this hummus a few years ago for my family, they love hummus and it is one of their favorite things to eat. I remember seeing how they would do it and the amount of oil the recipe needed was insane! So I decided to experiment a little bit and it turned out pretty good, so I continued making this all the time and even making different flavors!

The basic recipe is pretty easy and you only need a few ingredients, the best part about hummus is that you can eat it in so many different ways and at almost any time of the day!


Gastrawnomica’s Oil Free Hummus

Yields 3 cups of hummus 

2 1/2 cups cooked chickpeas (preferably home-cooked)

3 Tbsp tahini 

Juice from 1/2-1 lime 

1/4 tsp cumin (optional)

1 garlic clove (optional)

Sea salt to taste

1/2-3/4 cup water at room temperature

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Blend all your ingredients on a high speed blender, start with 1/2 cup water and add the rest if needed. You want a very smooth and creamy consistency, not watery. 

Serve with your favorite veggies, over toast, with salad, sandwiches, as a snack, main dish, side dish… Possibilities are endless! 

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Hope you try it and let me know how it goes, don’t forget to show me your pictures on Instagram and Facebook #gastrawnomica

Have a great week, new recipes coming next week! ♥


Raw Vegan Mango-Lime Cheesecake {Oil/Gluten Free}

Today I am SO excited to finally share with you this recipe! I made it a few days ago but had to wait until my recipe video and the photos were ready to finally post the recipe. This is so perfect for the summer, full of flavor and highlighting my favorite time of the year: berry season!

Besides being super flavorful and seriously tastes like a real cheesecake (but way better!) it is pretty easy to make, also it is oil free and holds the consistency perfect when it’s out of the freezer.

I came up with this recipe since I’m currently on a raw vegan cheesecake addiction, and I want everything that has to do with cheesecakes! It’s my favorite treat every week!

This flavors come together really nice and I really hope you all try it and love it as much as we all did, by the way, this is 100% approved by non vegans too!

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Gastrawnomica’s Raw Vegan Mango-Lime Cheesecake {Oil/Gluten Free}

Makes a 6′ cheesecake or 3 small


1 cup pitted dates

1/2 cup shredded coconut, unsweetened

1/3 cup coconut flour

3-5 Tbsp water


2 cups soaked raw cashews

1/3 cup coconut butter, melted

Juice from 1 lime

1 tsp vanilla extract

3/4 cup (room temperature) water 

1/4 cup maple syrup or coconut nectar

6 stevia drops

1 Ataulfo mango, pitted and ripe


2 cups fresh raspberries (or berries of choice)

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Start by soaking the nuts for 5-6 hours. 

Prepare the crust by processing the dates, coconut and coconut flour in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds like I did.

Leave in the freezer and continue with the filling.

Blend the cashews, melted coconut butter, maple syrup, lemon juice, water, vanilla and stevia drops until you have a very creamy consistency. Transfer half of the mixture to cheesecake pans and freeze. Mix the rest of the mixture with the ripe mango until creamy and smooth. 

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Spread over the first filling and freeze for 18-24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen. 

Mash 1 cup fresh raspberries with 1 Tbsp lemon juice and stevia drops or sweetener of choice. Spread on top of cheesecake and top with the rest of the fresh raspberries. 

This holds really well if left in the fridge but you can also put it back on the freezer if desired.

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I hope you all really enjoy this recipe and let me know what you think! I’m planning on making more cheesecakes during the month so you’ll be seeing lots of this in the blog! Would love to hear your opinion and see your pictures on Instagram or Facebook, don’t forget to tag me #gastrawnomica.

Have a beautiful start of the month!!

Step-by-step video in spanish: