Sweet recipes, not just for vegans
If you are planning for a year, sow rice if you are planning for a decade, plant trees if you are planning for a lifetime, educate people Chinese proverb
Hello, my name is Francesca, but you can call me Fran! I like to: • • • •
take picture of unusual and funny things travel and lose myself in the remotest corners of the cities eat in small restaurants off the beaten track collect boxes and Japanese dolls
I don’t like: • rainy days • fake people • to be in a hurry, it stresses me out I studied law, but I spent my last 10 years working as an art and creative director. Photograpy, travelling and eating are my greatest passions. About 5 years ago now, I started getting gastrointestinal disorders and other health problems. I reached out to several doctors without finding any solution. I went into a dark phase and it was so hard for me to smile and laugh again. So I began to research and read a lot about the healing power of foods and the benefits of the alkaline diet. I didn’t want to take medicines every day. I strongly believe in these words: “Let food be thy medicine and medicine be thy food” (Hippocrates). So I started removing certain types of food from my diet, experiencing new flavours and trying organic and unrefined products. What was the benefit of this choice? I savored the real taste of vegetables, fruits, and I discovered thousands of delicious and tasty vegan and vegetarian recipes. Now I can say that my life is almost back to normal and so I decided to promote and develop through my blog the awareness of food and nutrition, sharing with people my recipes and providing practical advices and tips. Last but not least: what does it mean Nomnom q.b.? Nomnom is used to express pleasure at eating. This word just sounds beautiful and reminds me the mantra <om>. So while I meditate on next recipe, I hope you can enjoy those presented in these pages! Qb is referred to Qs, the amount which is needed... but just call me Nomnom!
Spiced cookies with cashew nuts ingredients 100 g rolled oats 130 g flour type “2” 160 g cashew nuts ½ teaspoon baking powder 1 pinch of salt
100 ml coconut oil, melted 1 tablespoon of finely ground chia seeds 80 ml maple syrup cinnamon qs
Preheat oven to 180° C. Chop grossly oats and cashews in a blender. Sift flour, baking powder, salt, cinnamon, cashew nuts and oats into bowl. In another bowl mix all the liquid ingredients together with chia seeds. Combine wet and dry ingredients and stir well. Use a small scooper or teaspoon to scrape out the dough and roll between your hands into small balls. Place the balls on a baking sheet lined with parchment paper or silicone baking mat. Take a large cooking spoon and gently smash the balls down to flatten them. Bake for about 12-15 minutes or until lightly browned. Remove from the oven and allow to cool completely.
A tip: these simple cookies are delicious as is, or filled with a chocolate and avocado mousse or homemade jam! In this case make them thinner.
blueberry crumb squares ingredients 150 g whole wheat flour 50 g almond meal 50 g rolled oats 50 g organic raw cane sugar
70 g cocount oil, cold 125 g fresh blueberries blueberies jam water qs (about 3-4 tablespoons)
Preheat oven to 180Â° C and prep and line a square baking pan with parchment paper. In a large bowl, combine flour, rolled oats and raw cane sugar. Add in cold coconut oil cut into cubes and mix with your fingertips until you have a grainy texture. Take a part of the mixture into a small bowl and place in the fridge. Add 3-4 tablespoons of water into the large bowl with the crumbs to obtain a homogeneous dough, then transfer it to the baking sheet and press lightly down with your fingers. Cover it with jam and pour fresh blueberries (or other berries as you like it). Sprinkle with the crumbs thatâ€™s set aside and cook for 25-30 minutes, until the top is golden. Allow to cool before cutting. Store in the refrigerator.
A tip: you can also use a mix of berries, or a single ingredient of your choice, such as blackberries or raspberries; try it with other seasonal fruits, such as chopped apples with a pinch of cinnamon.
pistachios cantucci ingredients 100 g flour type 2 ½ teaspoon baking powder 1 pinch baking soda 1 tablespoon corn starch 1 pinch of turmeric 1 pinch of bourbon vanilla powder
30 g Demerara sugar dark chocolate qs unsalted pistachio qs 40 ml oat milk 30 ml corn (or sunflower) oil 2 tablespoons water
Coarsely chop the chocolate and pistachios. In a large bowl, sift together the dry ingredients: flour, starch, baking soda, baking powder, vanilla and turmeric. Add the pistachios and chocolate chips. In a separate bowl, mix the milk with oil, water and sugar. Pour wet ingredients into dry and gently stir until dough is slightly sticky. Place the dough in a baking pan lined with parchment paper (or use a Silpat mat). Shape the dough into long and narrow strips. Bake in a pre-heated oven at 180° C for about 20 minutes or until it is lightly golden. Remove from oven and allow to cool. Heat the oven to 150° C and bake again for other 10 minutes, turning dough over halfway through cooking. Allow to cool completely. Transfer to a cutting board and cut into 1 inch slices.
A tip: these cookies are crispy outside and soft inside. Cut before baking at 150° C, to make them extra crispy. If you prefer them, you can use almonds instead of pistachios.
Peanut butter cookies ingredients 150 g whole wheat flour 50 g almond meal 50 g oat flour 70 ml corn (or sunflower) oil 2 tablespoons barley malt syrup 25 g Demerara sugar ½ teaspoon baking soda
4 tablespoons soy milk 1 pinch of salt unsweetened peanut butter agave syrup dark chocolate macadamia nuts
Sift almond flour, oat flour and wholemeal flour, add brown sugar and barley malt. Combine oil, milk, a pinch of salt and baking soda. Mix the ingredients, then let the dough rest in the refrigerator, covered, for about 1 hour. Mix the ingredients. Wrap the dough in plastic wrap and place it in the refrigerator for about 1 hour. Preheat oven to 180° C. On a lightly floured surface roll out the dough and cut into rounds or other shapes using a cookie cutter. Place on the baking sheet, I use a silpat mat, but parchment paper works as well. Bake for about 12-15 minutes, or until cookies are lightly browned. Cool on a wire rack. In a bowl mix 5 tablespoons of peanuts butter with 1 tablespoon of agave syrup (taste test, and add more sweetener, if needed.). Spread a thin layer of peanut butter and sprinkle with chopped macadamia nuts. Melt chocolate in a double boiler and sprinkle on top of the cookies.
A tip: try also this recipe if you like digestive biscuits: 100 g whole wheat flour, 100 g oat flour, 70 ml corn (or sunflower) oil, 50 g organic raw cane sugar, ½ teaspoon baking soda, 3-4 tablespoons rice milk, 1-2 teaspoons maple syrup (optional), a pinch of salt.
Raw chocolate truffles ingredients 15 dates 40 g roasted hazelnuts 40 g macadamia nuts 1 tablespoon agave syrup 1 teaspoon of cinnamon unsweetened cocoa powder qs
Soak the dried fruits in warm water for about 1 hour. In a food processor, mix all the ingredients until they form a sticky mass. Put into a bowl and add the agave syrup and cinnamon. Form small round truffles with moistened hands and roll in cocoa or coconut powder.
A tip: you can add any nut or dry fruits of your choice based on availability. Dried fruits like figs and apricots are also a good for this recipe. the combinations are almost endles! Try them with a spiced tea or with cardamom-flavored coffee!
granola ingredients 90 g rolled oats 3-4 tablespoons maple syrup 1 tablespoon agave syrup 1 tablespoon corn (or sunflower) oil 20 g pumpkin seeds 20 g sunflowers seeds
almonds qs 1 pinch of cinnamon 1 pinch of salt 2 tablespoons unsweetened cocoa powder coconut flakes qs
Preheat oven to 180째 C. In a bowl, add the oats, almonds, seeds, cinnamon, cocoa and salt. In a separate bowl, stir together the liquid ingredients (maple and agave syrup and oil). Mix dry and liquid ingredients. Combine wet and dry ingredients and stir well. Spread the granola on a baking sheet lined with wax paper. Bake for 15-20 minutes. Stir occasionally to toast evenly. Remove from oven and allow to cool. Sprinkle coconut flakes on top. Once cool break it up into bite-sized chunks. Store in a jar or an airtight container until needed.
A tip: feel free to get creative and use any dried fruit, nuts and seeds that you like! Remember to add dried fruits after baking or they will get too dry.
crunchy muffin ingredients FOR THE CRUMBLE 20 g rolled oats 35 g dark muscovado unrefined sugar 50 g whole spelt flour 1 tablespoon rice milk 1 pinch of cinnamon 2 tablespoons corn (or sunflower) oil
FOR THE MUFFINS 1 big apple 1 tablespoon potato starch 260 g whole spelt flour 100 ml maple syrup 30 ml agave syrup 20 g dark muscovado unrefined sugar 150 ml rice milk 85 ml corn (or sunflower) oil 2 teaspoons baking powder Â˝ teaspoon baking soda 1 pinch of salt 2 teaspoons of cinnamon roasted hazelnuts, peeled and grossly chopped
FOR THE CRUMBLE In a bowl mix flour, oats, sugar, a pinch of cinnamon and one tablespoon of rice milk. Combine 2 tablespoons of oil and using your fingers, mix all the ingredients until you have a paste with a grainy texture. Set aside. FOR THE MUFFINS Preheat oven to 180Â° C. Cut the apple into cubes, place in a bowl with a teaspoon of starch. In another bowl mix all liquid ingredients together: maple and agave syrup, milk and oil. Add sifted dry ingredients (flour, baking powder, baking soda, salt, cinnamon, hazelnut, sugar), then apples. Distribute the mixture evenly among the prepared muffin cups. Sprinkle the crumble mixture on top and bake for 25-30 minutes or until a toothpick inserted in the muffins comes out clean.
dark chocolate cruncH cake ingredients 70 g brown rice flour 60 g di chickpea flour 60 g potato starch 40 g unsweetened cocoa powder 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water 8 g baking powder
Â˝ teaspoon baking soda 80 g organic raw cane sugar 100 g applesauce 70 ml coconut oil, melted dark chocolate almonds, roasted hazelnuts, unsalted pistachios
Preheat oven to 180Â° C. In a large bowl, sift together flour, cocoa powder, baking powder and baking soda. Add the chopped almonds. In another bowl, mix sugar, applesauce and coconut oil. Add chia seeds and continue to stir. Pour wet ingredients into dry and mix until just combined. Place dough on a baking sheet lined with parchment paper and bake for 30-35 minutes (use the toothpick to check for doneness). Melt chocolate in a double boiler and sprinkle on top of the cake. Garnish with chopped roasted hazelnuts and pistachios.
This cake (or big brownie) is crisp and crunchy on the outside and soft inside. For a party, cut into small squares to serve!
Chocolate Avocado Mousse Tart ingredients FOR THE FILLING 1 ripe avocado 100 g dark chocolate 60 ml rice milk 5 tablespoons agave syrup 1 vanilla bean chopped macadamia nuts
FOR THE CRUST 150 g whole wheat flour 100 g flour type “2” 90 g organic raw cane sugar 2 teaspoons baking powder 70 ml corn (or sunflower) oil 1 pinch of salt water qs
FOR THE FILLING Melt chocolate in a double boiler and allow to cool. Peel the avocado and cut into cubes. Blend all ingredients in a food processor until smooth and creamy. Let stand in the fridge. FOR THE CRUST Preheat oven to 180° C. Sift flour, baking powder, then add sugar and a pinch of salt. Add oil and water gradually until an homogeneous and creamy texture is achieved. Wrap dough in plastic wrap and chill at least 1 hour before using. Place the dough in a lightly greased baking pan. Press the pastry into the flutes. Prick the base in several places with a fork and then cover with a sheet of grease-proof baking paper. Fill the centre with beans or pastry weights in order to maintain the flat shape of the pastry. Bake for 15-20 minutes, then take out, remove the baking sheet and weight, and cook for a further 10 minutes. Always check for doneness with a toothpick. Allow the cake to cool completely. Fill the tart with the chocolate mousse and sprinkle with macadamia nuts, coarsely chopped. Store it in the refrigerator.
Coconut cake ingredients 200 g whole wheat flour 50 g di coconut flakes 50 g di coconut cream 2 tablespoons coconut blossom powdered sugar 2 tablespoons cornstarch mixed with 4 tablespoons of water 16 g baking powder
50 ml corn (or sunflower) oil 150 ml rice (or oat) milk 2 tablespoons barley (or rice) malt syrup 2 tablespoons organic chocolate spread 4 tablespoons maple syrup 2 teaspoons unsweetened cocoa powder
Preheat oven to 180Â° C. Sift the flour, cocoa and baking powder into a large bowl. Add the coconut flakes and sugar. Dissolve 2 tablespoons of starch in 4 tablespoons of water. Combine wet (together with chocolate cream) and dry ingredients and mix until combined, donâ€™t overmix! Transfer the dough to a baking pan lined with parchment paper. Bake for 40 -45 minutes or until a toothpick placed in the center comes out clean. Allow to cool. Dust with coconut icing sugar and serve.
A tip: you can make your own cream by putting the can of coconut milk in the fridge the night before. Open the can being careful not to shake it. Scrape off with a spoon the cream layer on the surface of the milk. Pour in a bowl and whip until fluffy.
banana bread ingredients 240 g flour (100 g whole spelt flour + 140 g whole wheat flour) 60 ml coconut oil 2 tablespoons agave syrup 2 tablespoons maple syrup 2 tablespoons barley malt syrup
8 g baking powder 1 pinch of salt 3 very ripe bananas 2 tablespoons almond milk (or milk of your choice) rolled oats qs dark chocolate
Preheat oven to 180째 C. Put three bananas with two tablespoons of milk in a food processor and blend until creamy. Coarsely chop chocolate bars or squares on a cutting board. Mix sifted flour, baking powder and a pinch of salt. Add the coconut oil, agave and maple syrup, malt and mashed bananas. Add the chocolate chips and mix well. Line a loaf pan with parchment paper. Pour the dough into the pan and sprinkle oats evenly over the top. Bake at 180째 C for 45 minutes (check for doneness using a toothpick). Allow to cool. Melt chocolate in a double boiler and drizzle it over the top using a pastry bag.
A tip: add in some extra dark chocolate flakes for a more delicious cake!
Rustic blueberry tart ingredients 250 g whole wheat flour 2 teaspoons baking powder 70 ml corn (or sunflower) oil 1 pinch of salt 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water (or only lukewarm water qs)
90 g organic raw cane sugar lemon zest o 1 teaspoon of lemon juice (optional) fresh blueberries raspberry (or strawberries, blackberries) jam
Preheat oven to 180째 C. Put powdered chia seeds in water, and stir well. Set aside. Sift flour, baking powder, a pinch of salt, sugar and lemon rind. Add oil and chia seeds. Mix well. Wrap dough in plastic wrap and chill at least 1 hour before using. Roll out the dough directly on the parchment paper and place it on a baking sheet. Prick the base of the pastry with a fork. Pour the blueberries and jam into the center of the dough, leaving a 2-inch border all around. Fold up the crust to keep the filling in. Bake for 30 minutes and check for doneness using a toothpick.
A tip: use blackberries or raspberries in place of or in addition to the blueberries.
Chestnut and fig tart ingredients FOR THE CRUST 100 g chestnut flour 50 g whole wheat flour 50 g organic raw cane sugar 1 teaspoon baking powder 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water 1 pinch of salt 40 ml corn (or sunflower) oil water qs
FOR THE FILLING 6 large figs 1 tablespoon agave syrup ½ lemon dark chocolate flakes
Choose ripe figs, gently peel without washing and put them in a saucepan. Add a tablespoon of agave syrup and the juice of half a lemon. Put it on heat and bring it to a low boil. Simmer for about 15-20 minutes, stirring occasionally, until the figs are mushy. Allow to cool. In a large bowl, sift together flour with baking powder. Add brown sugar, oil, flaxseeds (first, combine the flaxseeds with 3 spoon of water) and mix well. Add water until you get a smooth and homogeneous dough. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour. Preheat oven to 180° C. Roll the dough around a rolling pin for easy moving, and unroll over the tart mold (lightly oiled and floured), and prick the base all over with a fork. Add the fig jam and bake for about 20 minutes. Remove from oven, sprinkle with dark chocolate flakes and allow to cool. Before serving, garnish with a fresh fig and pieces of caramel. A tip: you don’t need sugar if you’re using ripe figs, the natural sweetness of the fruit is enough.
Cashewcake, vegan cheesecake ingredients FOR THE BISCUIT BASE 150 g vegan biscuits 1 teaspoon maple syrup 50 ml coconut oil 1 pinch of salt
FOR THE FILLING 200 g cashews 6 tablespoons maple syrup 200 ml coconut milk 3 tablespoons water 1 lemon dark chocolate (to garnish)
Make the crust first. In a food processor, pulse all the ingredients until you have a sticky paste. Press evenly the mixture into the bottom of a cake pan and place in the refrigerator. For the filling. Place the coconut milk in the fridge the night before. Soak cashews in water overnight in the fridge, then strain well. Open the can of chilled coconut milk, being careful not to shake it. Scrape off with a spoon the cream layer on the surface of the milk. Add all the ingredients into a food processor: cashews, lemon juice and zest, maple syrup and water. Add coconut cream and gradually the remaining liquid, continue blending. Mix until smooth. Pour over the crust and chill in fridge for a few hours. Top with dark chocolate shavings.
A tip: for a raw crust use the following ingredients. 100 g almonds ; 50 g macadamia nuts; 6-7 pitted dates; 2 tablespoons maple syrup; 1 pinch of salt. Soak all ingredients in warm water for about 1 hour, and mix them in a food processor until a sticky dough forms. Press the mixture evenly into the bottom of a backing pan and set aside.
in these pages
spiced cookies with cashew nuts blueberry crumb squares pistachios cantucci peanut butter cookies raw chocolate truffles granola crunchy muffin dark chocolate crunch cake chocolate avocado mousse tart coconut cake banana bread rustic blueberry tart chestnut and fig tart Cashewcake, vegan cheesecake
Copyright ÂŠ Nomnom q.b. 2014 Any total or partial reproduction of the content of this book is strictly prohibited without the prior written consent of the author.