Oil Free Pumpkin Hummus! #allthingspumpkin Series

Hello lovelies!

Hope your week is going fantastic and you’re welcoming the fall with a lot of excitement! If you follow me on Instagram or Facebook, you can tell by now that I’m obsessed with pumpkins, squashes and pretty much anything that has to do with Fall!

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I know, a bit too intense, but it’s such a wonderful season and sadly a little bit too short that I just want to enjoy it as much as I can! 

Today’s recipe is obviously featuring pumpkins as our main ingredient. This easy, delicious, creamy and very versatile hummus is gonna be your favorite go-to snack for the season! You can also make it chickpea free if you want a lighter version.

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Gastrawnomica’s Oil Free Pumpkin Hummus

Makes 3 cups hummus

1 cup cooked pumpkin puree (homemade or canned, I recommend this brand)

1 cup cooked chickpeas (or cooked cauliflower for a bean free version)

1/4 cup smooth tahini (preferably toasted and not raw)

Juice from 1/2 lime

1 clove of garlic, minced

Pinch of turmeric and paprika

Sea salt and pepper to taste

Room temperature water, as needed

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Blend all your ingredients on a high speed blender until you have a very smooth consistency. You might need to add a few Tbsp of water, depending on the pumpkin puree you’re using. Season hummus to taste and serve with your favorite raw veggies, over rice cakes, toast or make it a wrap!

Super versatile, easy and so yummy! Hope you try it and let me know what you think. You can tag me and show me your pictures on Instagram and Facebook #gastrawnomica 

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Zucchini Noodles with Oil-Free Sautéed Vegetables

Gastrawnomica’s Zucchini Noodles with Oil-Free Sautéed Vegetables 

Serves 2 

2 spiralized zucchinis (medium-large), peeled

¼ cup organic tomato paste, without added salt

1/2 cup cauliflower florets

½ diced eggplant

½ sweet potato, diced and peeled

¼ T broccoli florets

5-6 asparagus

Sea salt and pepper to taste

Dried oregano

To serve:

½ avocado

Hemp seeds

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Cook vegetables with a little bit of water until they start getting soft. Add tomato paste, herbs and spices and mix well with the leftover water. Make sure you don’t have too much water left. Cover vegetables with tomato mixture and cook for a few more minutes. 

Serve with zucchini noodles, avocado and sprinkle with hemp seeds. 

Recipe video in spanish:


2 ingredient Oil/Gluten Free Flax Tortillas!

Hi everyone! So sorry for taking so long to post this recipe!

It’s been on my Youtube channel for about a week but didn’t have time to post it on the blog. Super busy starting my new semester at school! So many good things happening!

These delicious and incredibly easy tortillas have become a staple now at home! Not only are they super easy to prepare, you only need two basic ingredients and they are really versatile! From wraps, to tacos, tostadas or even chips!

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2 ingredient Oil/Gluten Free Flax Tortillas!

Makes 3-4 medium tortillas

1/2 cup flax meal  

1/3 cup hot water 

Sea salt and spices to taste 

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Start by boiling your water. Once the water is starting to boil add the flax meal and mix while keeping away from the heat. You will have a thick but soft dough once everything is well mixed.

Let it sit for 10 minutes and preheat a non-stick pan while you make your tortillas either using a tortilla-maker or by flattening small balls of the dough with a rolling pin. Make sure they are thin and not too thick. 

Put each tortilla over non-stick pan and cook on each side for 3-4 minutes on a low-medium heat. Turn and cook on the other side. They should be flexible enough to roll if making wraps, if you want more of a tostada consistency just cook a little bit longer on each side. 

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Now that they’re ready just filled them with your favorite toppings! You can use my  oil-free hummus, or avocado hummus, grated veggies, lettuce, or my delicious heart of palm “Tuna Salad” too! Possibilities are endless!

Don’t forget to leave me a comment and let me know what you think! Tag me on Instagram as #gastrawnomica so I can see your beautiful creations! 

Watch the step-by-step video in spanish here:


Raw Vegan Lemon Pie {Oil & Gluten Free}

Gastrawnomica’s Raw Vegan Lemon Pie {Oil & Gluten Free}

Makes a 6′ cheesecake 


1 cup pitted dates

1/2 cup shredded coconut, unsweetened

1/3 cup coconut flour or almonds

3-4 Tbsp water, as needed


2 cups soaked raw cashews

1/3 cup coconut butter, melted

Juice from 4 limes

1 tbsp vanilla extract

1/2 cup (room temperature) water 

1/4 cup maple syrup or coconut nectar

6 stevia drops or 2 extra Tbsp liquid sweetener

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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 the mixture to cheesecake pan and freeze for at least 10 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen. 

Top with fresh berries or lemon zest. 

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

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 week!

Step-by-step video in spanish:


Raw Blackberry Cheesecake Bars – Oil & Gluten Free

Hello everyone! 

Fall is just starting to find its way in Victoria and blackberry season is about to be over here. Before that happens, I want to make sure I share this amazing, super easy and really delicious recipe I made last month before summer is officially gone!

Blackberries grow pretty much everywhere here! I got the chance to forage them all summer long, and with those I made these really awesome bars that taste like heaven!

You only need a few ingredients, it is rich, creamy and sweet enough to satisfy any of those dessert cravings! It is also free of oils, gluten and raw!

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Gastrawnomica’s Raw Blackberry Cheesecake Bars  (Oil & Gluten Free)

Makes 7-8 bars 


Coconut-date crust recipe


2 cups raw cashews, soaked 6-8 hours

1 1/2 cups fresh blackberries

3 Tbsp melted coconut butter (or coconut oil)

1/4 cup maple syrup or other liquid sweetener

5 stevia drops

1 tsp vanilla extract

1/2-3/4 cup room temperature water

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Blend all the ingredients except blackberries until you have a very smooth and creamy texture. Add water as needed, start with 1/2 cup and add the rest if the mixture is too dense or you find it hard to blend until very smooth. 

Take 1 cup of the mixture and reserve. Add blackberries to the leftover mixture and blend again until you have a very smooth texture and vibrant color.

Spread this over square pan. Take big tbsp of the white mixture you reserved and put on top of blackberry mix. Using a knife make swirls with both mixtures. Freeze the bars for 18 hours and let it sit for a few minutes before cutting. These can be kept on the freezer if you won’t eat them very soon. 

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Feel free this 2 minute recipe video to see how easy it is to make it! Just follow the instructions and the written recipe above. 

Hope you like them and let me know what you think! Don’t forget to tag me on Instagram and show me your beautiful creations! 


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: