Tag: lactose-free

Gluten-free & Vegan Banana Bread

Banan Bread

What better way, than to start my holidays with a gluten-free & vegan banana bread? That’s right, there’s no better way. That’s why I decided to finally publish my own banana bread recipe. 

It’s a very basic recipe, which doesn’t need any additives, sugar, gluten, eggs, soya or anything else. It’s the perfect bread for almost anyone with food allergies or intolerances. 

Why doesn’t it need any of those additives? Well, because there are 6!! bananas mixed into the dough. I know, it sounds a lot – but let’s be honest: it’s a BANANA bread. The bananas make the dough sweet & perfectly sticky.

One of the most important things about the recipe is, that you should do everything by hand. That means, mash the bananas with a fork – yes, all 6 of them. Mash them well, until it’s almost like a thick smoothie. I also recommend using a spatula for mixing the rest of the dough later on. Using a food processor & electric mixer will destroy too much of the structure & the bread won’t turn out as great. Just trust me with this. 

Gluten-free & Vegan Banana Bread

inspired by hawaiian banana bread with very little ingredients, a lot of bananas & buckwheat flour.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, cake, Dessert, Snack
Cuisine: gluten-free, vegan
Keyword: breakfast, gluten-free, lactose-free, soy-free, vegan, vegetarian
Servings: 1 loaf

Ingredients

  • 6 bananas almost completely brown!!
  • 200 g buckwheat flour
  • 75 g tapioka starch
  • 20 g baking powder
  • 200 ml almond milk or any other plant-based milk
  • 3 tbsp maple syrup or any other syrup
  • 1 tbsp cinnamon
  • 1 pinch salt
  • 150 g chopped walnuts

Topping

  • 1 banana cut into half
  • 3 tbsp finely chopped nuts any nuts will suffice (great way to use any leftovers)

Instructions

  • Before starting with the banana bread itself, pre-heat your oven to 180 degrees & prepare your loaf tin with baking paper.
  • Start with adding the 6 bananas to a large bowl & break them into smalelr pieces with your hands. Next, mash them with a fork until creamy. This step is really important, as the banana is what makes the bread stick together. You could use a mixer, but it is THAT much better when using a fork & mashing them slowlely.
  • Next, add the maple syrup & almond milk & mix with a spatula. Again, using a mixer is possible, but the results are better doing it by hand.
  • Last, but not least, add all the remaining ingredients, apart from the chopped walnuts. Mix the dough until well combined & quite goeoey. I hate to repeat myself, but if you still can, mix it by hand, please.
  • As a last step fold in the chopped walnuts & transfer everything to your prepared loaf tin.
  • Top the banana bread mass with the chopped nuts & the banana. Make sure to press the banana slightly into the dough, so it doesn't burn.
  • Bake for aroung 60 minutes. Take the banana bread out of the loaf tin immediatly, as to allow any excess moisture to evaporate.
  • Enjoy! 😊
Ingredient substitutions 

So, once you reached this point, you’re probably asking yourself if you can exchange some of the ingredients… Yes, you can. Here’s a list of what & how:

  • Buckwheat flour: You could exchange it for brown rice flour or chickpea flour I would start with using 175g first as they need more water & if you need add some more almond milk. 
  • Tapioca Starch: You can use any starch, but tapioca will have the best results. Try adding 50 grams of potato or corn starch & after that go tbsp by tbsp. 
  • Maple syrup: While Maple syrup has a very unique taste, which fits perfectly with the nutty buckwheat, the walnuts & banana, you can use any syrup, from agave syrup through coconut sugar syrup to rice syrup. 
  • Walnuts: You don’t have to use any nuts at all. I, personally, just really like the crunch & texture & also the taste of anything that combines maple, banana & walnut is a dream come true to me. 

There’s also the possibility to make cupcakes out of this dough, but make sure to use a non-stick cupcake try, because it WILL stick to the usual paper inlays. Also the dough will be good for around 24 cupcakes. You could also use 2 smaller loaf tins. 

Banana Bread Cupcakes
gluten-free vegan banana bread

With my gluten-free & vegan banana bread recipe I’m leaving for holidays & I will be back with a new recipe in February. 

I hope you’re enjoying this recipe & as always leave comments, should you have any questions or you wanna share your results. 

Feel like baking something else? Try my CarrotCake.

You can find all my recipes here.

Have a lovely day.

Love, Carolin 💕

Vegan Lentil Stew with Tofu

Today, I present you my hearty vegan lentil stew with tofu. As I am born in autumn (missed winter by 2 days), I love this season and I love the food that comes with it. 

As for the lentil stew, I’ve always loved it and I have tried it many different ways: The classic German (northern & southern style), Spanish Lentil Stew and even Indian Lentils… I love every single one of them!!

Now, after I decided to focus on a plant-based diet, I had to find a replacement for sausages & meat (in German Lentil Stews) and chorizo (in Spanish Lentil Stews). Why do I need a replacement? To be honest, the sausages, meat & chorizos add a lot of flavour. If you simply prepare it without an alternative, it just doesn’t turn out as delicious. Therefore, thank god for smoked Tofu, which I add along with sun-dried tomatoes.

Hearty Vegan Lentil Stew
For the Carnivores...

My Hearty Vegan Lentil Stew with Tofu is one of my family’s favourite dishes and during autumn & winter, I’m asked to cook it regularly. 

Sometimes, around Christmas though, I do use organic chorizo from the butcher. We usually spend Christmas in Mallorca where you can get good chorizo almost everywhere. It does give a more intense flavour – so for all carnivores out there: simply replace the Tofu with Chorizo. Make sure you roast the chorizo slowly, but properly. 

Vegan Lentil Stew with Tofu

Something to convince even the biggest vegan sceptics. Hearty Vegan Lentil Stew with Tofu. The perfect Autumn Food. As always, gluten-free.
Prep Time30 mins
Cook Time1 hr
Soaking Time3 hrs
Total Time4 hrs 30 mins
Course: Main Course, Soup
Cuisine: gluten-free, Mediterranean, vegan, vegetarian
Keyword: gluten-free, lactose-free, vegan, vegetarian, wholefood
Servings: 4 servings

Ingredients

  • 1 cup brown lentils
  • 2 cups water
  • 3 tbsp olive oil
  • 1 red onion
  • 1 garlic clove
  • 2 medium carrots
  • 1 small green pepper
  • 0.5 jar sundried tomatoes in olive oil
  • 0.5 smoked tofu
  • 1 tsp vegetable broth
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 can chopped tomatoes
  • 1 l water

Instructions

  • Start with adding the lentils to a bowl or pot and add the 2 cups of water. Next, top with a lid or towel (if using a bowl) and leave for a couple of hours. I usually leave it for about 2-3 hours.
  • Once, the lentils have soaked, pour them through a collander and let them drain until you're ready to add them to your stew.
  • Afterwards, put a wide pot onto medium heat, add olive oil as well as the chopped onion and garlic. Sweat the onion and garlic until soft. Next, add the chopped carrot and roast for another 5 minutes. Last, but not least add the chopped pepper and roast for another couple of minutes, before adding the chopped sun-dried tomatoes and tofu, cut in small squares.
  • Keep stirring regularly for another 2-3 minutes, then add the lentils. Season with vegetable broth, cumin, smoked paprika, salt & pepper.
  • If you have some leftover red wine, you could add it now and deglaze the ingredients. If you do, make sure your pot is on medium-high heat and let it evaporate almost completely.
  • Next, add the water & chopped tomatoes. Let it simmer for at least 1 hour. (The longer it simmers, the better it's going to taste.)
  • Season with the already added spices, if needed. Serve with some bread* & top with different seeds.

Notes

I used WunderBrod from Bauckhof - get it here.
hearty vegan lentil stew

Soooo, I hope all of you are hungry now & eager to start the soup season. Now, if you try my recipe, I’d love for you to leave a comment. Alternatively, you can share your pictures here or on Instagram. Remember to use the hashtag #carrotskitchen when you do, though. 

If you want to prepare something for a special occasion, try my whole roasted cauliflower. 

For all other recipes, click here

Don’t forget to check out this amazing bread from Bauckhof: get it here. (unpaid advertisement) 

As always, I hope you enjoy my recipe. If there are any autumn recipes you want me to post, just leave a comment below. 

Until next week & Happy cooking.

Love, Carolin 💕

Fermented Buckwheat & Cashew Porridge

Fermented Buckwheat Porridge

My Fermented Buckwheat & Cashew Porridge is ideal if you wanna just change things up every now and again. As you prepare it the night before (or even 2-3 nights), it’s also great for those very early mornings and you just can’t be bothered with doing anything at all. 

You can also vary it and adjust it to your personal likings quite easily. You can use any nuts (without skin) that you want and you can substitute the nut butter, yoghurt & fruits for your personal favourites. This way you can make this dish 100% yours. And don’t forget, that you can use any toppings you like. Simply bear in mind, that berries are full of fibre & polyphenols and are therefore perfect if you want to keep your breakfast healthy, as well as delicious.

Why ferment something?

Now, maybe you’re wondering: “Why would you ferment your breakfast?”

Well, that’s actually quite and easy answer. Once you ferment the buckwheat, all the positive nutrients multiply and the buckwheat becomes some sort of super grain. I mean, why wouldn’t you want something delicious you’re eating to be super healthy as well, right? You can make this with sprouted buckwheat, too. Simply wash & drain your buckwheat groats every 8 hours, after soaking them overnight. They should be ready after 2 days. Once fully sprouted, the amount of nutrients is even higher. Also, make sure not to use water with chloride in it as it’s stopping your body from absorbing the beneficial nutrients.

I will publish an entire blog entry in relation to this topic soon. Stay tuned!! 🙂

Fermented Buckwheat & Cashew Porridge

Fermented Buckwheat Cashew Porridge

10-Minute Raw Fermented Buckwheat Porridge
Prep Time10 mins
Cook Time5 mins
Resting time8 hrs
Total Time8 hrs 15 mins
Course: Breakfast
Keyword: glutenfree, lactose-free, soy-free, vegan, vegetarian
Servings: 1 serving

Ingredients

  • 1/2 cup buckwheat groats
  • 1/2 cup cashews (or anyother nuts without skin)
  • 0.5 l almond milk (or any other nut milk)
  • 1 tbsp almond butter
  • 3 dates
  • berries as topping
  • mango as topping
  • 1/2 banana

Instructions

  • Firstly, we start with soaking the buckwheat groats. The night before you want to eat it, wash the buckwheat until the water runs clear. Then, place it into a bowl with water. The water should be 1 cm above the groats as they will expand overnight. Place a kitchen towel or plate over the bowl and leave to soak overnight. Place the cahsews in a different bowl, covered with water, and also soak overnight.
  • Before preparing the porridge, place the dates in a bowl and cover with boiling water. Let them soak for about 5 minutes.
  • While the dates are soaking, drain the buckwheat groats and cashews and place them into a food processor or mixer, together with the banana, dates, almond butter and almond milk. Mix until smooth & creamy.
  • Serve in a bowl, topped with different berries, some mango and different seeds.
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I hope you enjoy my fermented Buckwheat & Cashew Porridge & I’d love to see your versions of it.

For more breakfast recipes, such as my instant porridge recipe,  click here.

For all other recipes, click here

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Until next week, 

Love Carolin 💕 

Blueberry & Almond Overnight Oats

Blueberry & Almond Overnight Oats

 

My Blueberry & Almond Overnight Oats are a real lifesaver – they’re high in fibres, antioxidants & energy, but also they literally don’t take ANY time in the morning (’cause you prepare them the night / a couple of nights before).

Just remember the last time you woke up, it’s 08:45 am and you realised you overslept. So you rushed out of bed, threw some clothes on & rushed out of your house – without breakfast. Who doesn’t know this moment?! Well, with overnight-oats, at least now you’re able to have some some breakfast without leaving first, or maybe on the way to work or even at your desk – BUT you won’t miss out on breakfast or compromise for something unhealthy from the shop down the street. 

Also, as my blueberry & almond overnight oats come in a jar, you can take them anywhere you like and eat them whenever you feel like. Therefore, I tend to eat them as a snack as well. Simply divide in half and you have your perfect afternoon snack. Additionally, I have a small portion of it before I go to the gym in the mornings. That way, I avoid working out on an empty stomach. 😊

Blueberry & Almond Overnight Oats

Prep Time5 mins
Resting Time4 hrs
Total Time4 hrs 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: gluten-free, vegan, vegetarian
Keyword: breakfast, gluten-free, organic, vegan, vegetarian
Servings: 1 serving
Author: Carolin Vater

Ingredients

  • 2 tbsp oats certified gluten-free, if applicable
  • 1 tbsp chia seeds
  • 1 tbsp finely chopped almonds
  • a handful blueberries
  • 1 tsp cinnamon
  • 1 tbsp Almond joghurt
  • vegan milk (ideally almond milk)

optional

  • 1 tbsp almond butter only add, when everything already mixed

Instructions

  • Firstly take a 200ml marmelade glass and add the oats. It's very important to start with the oats. Should you start with the chia seeds, they will stick to the bottom of the glass and don't really mix well.
  • Next, add everything else apart from the blueberries (and almond butter if you use it). Put the lid on & shake well.
  • Add the blueberries (& almond butter, if you're using it). Shake well again.
  • Place in the fridge for 4-5 hours or overnight.
  • Enjoy straight from the fridge or take out a little before. Top up with some more blueberries or granola and enjoy as a wholesome breakfast, snack or dessert.
Blueberry & Almond Overnight Oats

As you already know, breakfast is my favourite meal of the day, which is why I am posting so many breakfast recipes here. My Blueberry & Almond Overnight Oats are no exception and, when working, I tend to have them 2-3 times a week. I even prepare them ahead of time for my entire family if we have a lot of busy mornings scheduled.

 

 

As always, I hope you love this recipe as much as I do. Go ahead, try it & let me know if you like it.

If you’re looking for more breakfast recipes, try my Granola or Porridge recipes. You can find all my other recipes here.

I am also happy for any suggestions, should you be missing any breakfast essentials you wanna eat the CarrotsKitchen Way.

Until next week & happy cooking!

Love, Carolin 💕

Blueberry & Almond
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