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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)

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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

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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! 

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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. 

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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)

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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. 

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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! 

TTYS!

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Vegan, GF, Brown Rice “Sushi Cake”

Hello friends!

Sorry I’ve been MIA on the blog, but like I always mention, it’s better if you follow me on Instagram or Facebook where I post pictures, recipes and news daily. I have so many good recipes to share with you all here that I haven’t had the time to post. Today I want to start with an awesome lunch I made for my family a few days ago..

I had this idea for weeks, and was looking for the right time to do it but there was always something, until I knew I had to take it out of my head and just do it. I made this AWESOME sushi cake, it is low fat, gluten and oil free, besides being vegan of course. It is super easy to make and so delicious! 

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Absolutely everyone at home loved it, and there was nothing left!

Gastrawnomica’s Brown Rice “Sushi Cake” (gluten and oil free)

Serves 3

1 cup organic brown rice, uncooked

2 avocados

1 1/2 cups shredded cucumber (can use any other veggies like jicama, carrots or zucchini)

2 nori sheets

Sea salt

Black sesame seeds, for topping 

Sauce:

Low sodium Tamari soy sauce

1 lime juice

Water, as needed

Coconut sugar or coconut nectar

1 Tbsp fresh ginger, grated

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To start, cook the rice with 2 1/2 cups of water and a pinch of sea salt and pinch of dried herbs (optional). Let it cook until all water is absorbed and the rice is fully cooked. Meanwhile, prepare a square pan with plastic paper, mash the 2 avocados in a small bowl and shred your vegetables. 

Once the rice is cooked and not too hot, make the first layer using half the rice, press with a spoon or a spatula, then add the shredded vegetables and spread all around the pan. Top with 2 nori sheets (my pan was the same size as the sheets, so it fit perfectly, if it doesn’t, shred your nori sheets too and spread over veggies). Top with mashed avocado and make sure to cover all the edges. Finally, top with the rest of the rice and use some water in case the rice is not sticking properly. 

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Top with black sesame seeds. Let it sit in the fridge for an hour before serving. 

To make the sauce, mix all the ingredients and add tamari and water as needed. Coconut sugar/nectar to taste, I added around 1/2 tsp and it was enough. 

Remove sushi cake from fridge, cut in squares, making sure you go through the nori sheets (in case you didn’t shred) and serve with sauce. 

Delicious, super easy and nutritious! Hope you make it and let me know how it goes! If you make any of my recipes please don’t forget to share, send it to me via email or facebook, or tag me on Instagram #gastrawnomica so I can share on my facebook page! 

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Have a lovely weekend! TTYS

 

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Semi-Raw Avocado & Carrot Pasta

Hello friends! 

Sorry I haven’t been posting that often, but now you can find me most of the time on my facebook page and Instagram, where I post daily. I’ve been super busy lately, since I came back from Maui (you can see my pictures on Instagram), catching up with my patients, life and big things are coming for Gastrawnomica in my area. 

Today I want to share with you an amazing, delicious and super easy pasta recipe. I did this a few days ago and posted on both Instagram and Facebook. I loved it!

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Gastrawnomica’s Semi-Raw Avocado & Carrot Pasta 

Serves 2

3 zucchinis, peeled and spiralized

4 carrots, peeled and steamed

1 raw carrot, peeled and spiralized

1 chayote in small pieces, peeled and steamed  

3/4 cup cherry tomatoes, halved 

1 large avocado

1/4 cup chopped chives 

Sea salt to taste

Put spiralized zucchini and carrot on a big bowl with cherry tomatoes, chayote pieces and 1 steamed carrot sliced. 

Blend avocado, 3 steamed carrots, chives, sea salt and water as needed on a high speed blender until smooth. You can add other herbs you like if desired. Mix pasta and veggies with dressing and serve. 

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Super easy to make, creamy and follows proper food combining too! 

Have a lovely weekend! TTYS

 

 

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Oil Free, Raw Caramel Pie

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Gastrawnomica’s Oil Free, Raw Caramel Tartlet/Pie 

Serves 2

Crust:

2 Tbsp coconut flour

6 medjool dates, pitted (can use other varieties) 

2-3 Tbsp water

1 tsp cinnamon 

Caramel Filling:

10 medjool dates, pitted and soaked for 30 minutes

1 Tbsp almond butter or cashew butter

Water as needed

Chocolate Sauce:

1 1/2  tsp cacao powder

2 tsp coconut or agave nectar 

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Start by soaking you dates 30 minutes in warm water. Meanwhile, using a mini food processor, add your pitted dates and start pulsing until you have little pieces, add the coconut flour and process until it all comes together like a powder and add 2 Tbsp water and pulse again. If you need one extra Tbsp of water add it, it should be lightly sticky look like a crumble.

Put crust mixture in a mini cheesecake pan or silicon cupcake molds. Press until you have a nice and thick crust layer, leaving around 3 Tbsp of the crust mixture aside. 

Blend all the caramel filling ingredients, adding water as needed until you have a thick and creamy mixture, and the dates are fully blended. Pour mixture over crust and freeze for at least 1 hour before serving. 

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To make the chocolate sauce, mix by hand cacao and coconut nectar (or any liquid sweetener of choice), until it is thick but creamy. 

Once the tartlet is ready, remove from the freezer and top with sauce, mulberries and leftover crust “crumble”. Let it sit for 10-15 minutes before serving. Enjoy!

 

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Oil Free Tahini-Garlic Zucchini Pasta

Hello guys! Hope you’re all having a great week so far.

Here’s a new recipe I just posted on Instagram and it is delicious!

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The recipe is super simple, and just like my last pasta dishes, the dressing is oil free but not avocado-based. 

Gastrawnomica’s Tahini-Garlic Zucchini Pasta (Oil Free)

Serves 1-2 

3 medium zucchinis, peeled and spiralized

1 cup cherry tomates, halved 

1 medium garlic clove

4 big Tbsp creamy tahini (raw or roasted seeds, your choice)

Juice from 1 small lime

1 small handful of parsley or basil, finely chopped (optional, but adds a nice touch of flavor)

Water as needed

Sea salt to taste

Water as needed

Prepare your pasta by adding spiralized zucchini and half the tomatoes in a big bowl. Blend the rest of the ingredients (except tomatoes) in high speed blender, adding water as needed (around 1/4 cup+) depending on the consistency you want. Mine was super creamy but had enough water to cover all the veggies. 

Once ready, put over pasta and mix well. Add the rest of the tomatoes and mix again. Serve and enjoy! 

By the way, I used the same mixture and made some super easy wraps with nori sheets, so that’s another way to eat the pasta too!

Wish you all have a beautiful day!