Posts tagged gluten free
savoury beetroot waffles (g,ve)


writer: emma ranne
picture: emma ranne

vegan and GF beetroot waffle

topped with a warm kale salad, sauerkraut
And Tahini

Who doesn't love the idea of having bright pink waffles for lunch? Well I do. For the past few years I've been experimenting with chickpea flour pancakes. They're pretty simple to make, require only a few ingredients and can easily be switched up by trying new spices and toppings. When my friend was out exploring the islands of Bali, I got to borrow her waffle iron and so these beetroot waffles were discovered. I used my regular savoury pancake mix but switched the pan into an iron.



  1. Let’s start with roasting the eggplant. Heat your oven to about 200C (or 175C with fan). Cut the eggplant into discs of about 1-2cm. Sprinkle with salt and let the eggplant ‘‘sweat’’ for about 10 min before rinsing the salt off. This will help with getting a nice soft texture when roasting the eggplant in the oven. Cut the discs into chunks and top with some olive oil, salt and pepper. Roast the eggplant for about 15 min.

  2. While the eggplant is roasting we can mix our dough by starting with the dry ingredients. Mix the cumin and salt into the flour. In a separate bowl whisk together the water and beetroot juice before mixing the liquids in with the flour to create a pancake mix like dough. Let the dough rest for 5 min before baking.

  3. While the dough is resting let’s prep the toppings. Grab your frying pan and add a few table spoons of water. We’ll start with steaming the kale. Once the kale is steamed we’ll add in the garli, oven roasted eggplant and mushrooms. Spice up with salt and pepper.

  4. Bake your waffles in some good quality olive oil. Serve hot topped with the warm veggie salad, tahini and sauerkraut. Garnish with some sesame seeds.

ingredients (for 2):

  • 2 dl chickpea flour

  • 1,5 dl water

  • 0,5 dl beetroot juice

  • 1 tsp cumin

  • a pinch of salt

  • olive oil for the baking

  • kale

  • oven roasted eggplant

  • mushrooms

  • tahini

  • 1 garlic clove

  • sauerkraut

  • sesame seeds




banana + buckwheat biscuits

(Vegan, GF)

writer: emma ranne
picture: emma ranne

Healthy vegan banana and buckwheat cookies

These biscuits are the perfect match for your Sunday study sessions. They are simple to make and you only need a few ingredients + 20 minutes. If you don't have buckwheat flakes on hand, you can swith them to oats which will work just as fine. 


ingredients (for 4 tiny biscuits):

  • one ripe banana

  • 1dl buckwheat flakes
  • 1 tsp peanut butter
  • 3 drops of stevia (optional)
  • a pinch of salt
  • a sprinkle of cinnamon


  1. mash the banana with a fork in a small bowl
  2. add the remaining ingredients, check the taste and add more spices if you feel like it
  3. shape your biscuits and bake them at 200C for about 20 minutes until golden and crispy

P.s. these would pair well with some rasperry + chia seed jam. Simply heat about 2 dl of frozen (or fresh) berries in a sauce pan. Add 2 tbsp of chia seeds, spice it up with some vanilla and voilá!

10 minute recipe: veggie noodles + beetroot hummus

writer: Emma Ranne
Picture: Emma Ranne


Bean pasta and beetroot hummus

This is one of those recipes that came out of a ''I don't know what to cook and I don't have much time to figure it out''' situation, and has been a favourite ever since. Fresh veg, with creamy hummus, spicy mushrooms and lots of vibrant colour. If you have the beetroot hummus ready, like I had this recipe will literally take you like 5 minutes to prep. 


Ingredients (for 1):

  • GF veggie noodles (I used these)
  • 1 tiny or 1/2 of a larger zucchini
  • a handfull of mushrooms
  • chili flakes and paprika (1/tsp of both)
  • beetroot hummus (check down below)
  • fresh parsley

for the hummus (a larger batch):

  • 1 pre cooked beetroot
  • about 200g of cooked chickpeas
  • juice from 1/4 lemon
  • a tbsp of tahini
  • a sprinkle of salt and pepper
  • a tbsp of olive oil
  • water (start with 1 dl and add more untill you have the desired consistency)


  1. prep your noodles and shave your zucchini with a julliane peeler (a regular peeler will do too).

  2. Prep your mushrooms in a pan with the spices.

  3. Make your hummus by mixing all the ingredients in your blender or with a hand blender until smooth and velvety.

  4. Once ready put the pieces together on a plate and sprinkle with a bunch of fresh parsley (more was added after the picture, I love parsley!) and some nutritional yeast if you have that on hand. 


velvety coconut + cauliflower soup

writer: Emma Ranne
Picture: Emma Ranne

(GF, Vegan)

Vegan velvety cauliflower soup and crystals

Vegan velvety cauliflower soup and crystals

creamy soup topped with white wine vinegar
and lovage spiced cherry tomatoes


Soups have been a go to meal for me since living on my own. It's so convenient to make a big batch on Sunday so you have easy lunch on the hand throughout the week. Just switch up the toppings every now and then to keep things exciting. You could even cook some quinoa or rice for on the side and turn it into a hearty dinner. 

This recipe (like pretty much all of my go to recipes) is quick, easy and super tasty! The creamy soup has a nice spice kick to it and the vinegar tomatoes bring some contrast to the creaminess.



  1. Cut the onion and bake it in a sauce pan with the garlic cloves and some olive oil. Add the curry, cumin and ginger.
  2. Add the cauliflower, water and red lentils. Bring the water to a boil and reduce to heat to a temperature where you can let the soup simmer for about 15 minutes. After 10 minutes add the coconut milk, salt and pepper. Check the taste.
  3. The cherry tomatoes are super quick and easy to make. Cut your red onion and tomatoes. Throw them in a pan with all the other ingredients and bake until the onion is soft.
  4. Eat the soup hot. If you live alone like me you’ll have quite a bit left over, but this soup only gets better when re-heated as the spices will do their magic. Top with daikon sprouts and sesame seeds. 


  • 1 big cauliflower, cut into chunks (use the stem too!)
  • a 400 ml can of coconut milk
  • 1,5 l water (add some more if the soup feels too thick)
  • 1,5 dl red lentils
  • 1 onion
  • 2 cloves of garlic
  • salt + pepper
  • 1,5 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp ginger
  • 250 g of cherry tomatoes
  • a red onion
  • a pinch of dried lovage
  • a splash of water
  • a few tbsp white wine vinegar
  • salt + pepper
  • daikon sprouts
  • sesame seeds





orange juice reborn

Writer: Ona Rihu
Picture: Ona Rihu

Easy Orange Juice Tips


We all know freshly squeezed orange juice is like totally awesome. It’s sweet, healthy and delicious. But what if I told you that it could be even more than that? Using these simple hacks you can bring your OJ game to the next level, and make everyone a little jealous at brunch. Simply pop these ingredients into your juicer next time you’re making OJ.  You'll thank us later.


Duh! Who doesn’t want to look a bit more alive during the winter? And give your tan an extra boost during the summer? Carrots have lots of Beta-carotene, which has numerous of benefits when it comes to your skin and immune system. Carrot can also reduce stress, which is like, totally a chill bonus.

Turmeric + black pepper

Freshly cracked black pepper helps your body absorb all the nutrients from the turmeric. This stuff is like the anti-inflammatory God, as you may have heard already. Turmeric is highly inflammatory and known as a natural ‘mood booster’. So how about a happier OJ? That's what we thought. Thanks for the better vibes turmeric!

vegan cheese sauce


writer: ona rihu
picture: ona rihu

Vegan Cheese Tacos

This cheese sauce is one of those vegan life hack - recipes. You’ll try it, fall in love and never look back. Who wants all that gross stuff you get in dairy cheese when you can make your own using a few simple plant based ingredients in your own kitchen?


potatoes (3dl diced)
carrots (2dl diced)
2 tablespoons nutritional yeast
2 tablespoons olive oil
juice from half a lemon
onion powder
garlic powder


So let's get started!
1. You want to start off by peeling the potatoes and carrots and dicing them into small cubes.
The smaller they are, the faster they cook, obviously.
2. Boil the potatoes and carrots until soft and rinse with cold water so you can put them in your blender straight away.
3. Once you have your base in the blender you can add the rest of the ingredients. There you go!
Be sure to taste the sauce and adjust the flavour with spices if needed.
You can even add a little turmeric for some extra health benefits & kick!

thai inspired sweet and sour bowl

(GF, vegan)

writer: emma ranne
picture: emma ranne

Thai inspired vegan bowl

I’ve been loving these kinds of veggie bowls lately. I usually make a base of courgette noodles and spice things up with whatever I’m feeling like that day. Here is one of my go to bowl recipes, for when I feel like Thai, but am too lazy to start prepping a curry from scratch.

Sweet and sour courgette noodles, lots of green veg, lime spiced smashed chickpeas and some hearty whole grain pasta. Spiced up with fresh chili and parsley. Can't go wrong I'd say.



  • Green veggies (I used kale and brussels sprouts)
  • courgette
  • mushrooms
  • radish, thinly sliced
  • chickpeas (I used pre-cooked ones)
  • lime
  • multigrain pasta
  • goji berries and nutritional yeast(optional)
  • chili and parsley
  • 1 tbsp white wine vinegar
  • a drizzle of olive oil (preferably cold pressed)
  • 1 tsp agave





  1. Make the lime spiced mashed chickpeas by just mashing the chickpeas with a fork and spicing them with some freshly squeezed lime juice, salt and pepper. 
  2. Make you courgette noodles (easy with a juliane peeler, but you could even just use a regular peeler), spice them with the vinegar and olive oil.
  3. Prep your veg by steaming the kale and brussels sprouts (I usually just put the on a non-stick pan and add a few tbsp of water). Add salt, pepper, the agave, and some more lime juice. Lastly add the radish and mushrooms. Cook for a few more minutes.
  4. Cook your pasta. Remember to add enough salt in the cooking water and to not over cook it (usually 60% of the time that they say on the pasta packet will do). It makes a difference.
  5. Put your bowl together with all the prepped ingredients. Top with freshly cut chili, goji berries and some parsley.
rainbow waffles

(gf, vegan)

writer: emma ranne
picture: emma ranne

vegaaninen vohveliresepti

This is what resulted from a rainy Wednesday, when two of my friends came over (the other one carrying a waffle iron),to experiment with vegan waffle recipes. We went full out with colors and spices and soon these three pretty delicious flavors of vegan, easy and on top of all gluten free waffles were born. Anyone up for matcha green, spicy turmeric or sweet beetroot waffles?


  • 3,5dl gluten free oat flour
  • 2,5dl to 3dl plant based milk (I used oat milk)
  • 2 tbsp chia seeds + 4 tbsp water
    let soak for about 5min so it becomes jelly
  • 2 tbsp maple syrup
    agave would work too!
  • 2 tsp baking powder
  • a sprinkle of salt
  • 1 tbsp coconut oil
    (+extra for baking)
  • 1,5 tbsp matcha powder
  • 1 tsp turmeric + cinnamon + cardamom
  • 0,5 dl beetroot juice
    (we used a cold pressed one)


  1. Mix all the drive ingredients together in a bowl (except for the matcha, turmeric, cinnamon and cardamom. We'll use those later after dividing the waffle mix in 3 batches)
  2. Divide the mix of drie ingredients in 3 batches of 1dl+ about 1 tbsp.
  3. Add the matcha to your flour mix for the green waffles, and the turmeric+cinnamon+cardamom to your flour mix for the yellow ones
  4. Mix 1dl plant milk to the matcha waffle and turmeric waffle mixes, for the beetroot waffles we will replace 0,5dl with the beet root juice (so mix in 0,5dl milk + 0,5dl juice)
  5. Melt the coconut oil, mix it with the chia ''egg'' and maple syrup and divide this mix over the waffle mixes.
  6. Let rest for about 5 min. Meanwhile you can heat up the waffle iron, set the table and take care of the toppings.
  7. Bake the waffles with the waffle Iron until they turn crispy. Use some coconut oil (or other oil of choice, you won't need much) to make sure the waffles don't stick to the iron.
  8. Serve with for example berries, fruit, coconut flakes, and vegan vanilla sauce (the one from Oatly was very nice with these!)