Yukiko Tanzi ( @foodie.yuki ) Instagram Profile

foodie.yuki

Yukiko Tanzi

  • 399 posts
  • 135.2k followers
  • 181 following

Yukiko Tanzi Profile Information

Unbelievably moist chai spiced banana bread 'Cause we all know that Chai spice is the new pumpkin spice 🙃
Easy, vegan, refined-sugar free, plant-based 🌱
Ingredients for 8-10 pieces
Wet
220g (about 2 medium) ripe bananas, blended
150ml non dairy milk (soy or almond)
1/2 tsp white vinegar
1 tsp vanilla bean paste
60g vegetable oil
Dry
210g spelt flour, sifted
1 tsp baking soda
1/2 tsp sea salt
140g light brown/ brown or coconut sugar
8g 1 Tbsp chai spice* *Chai spice
2 teaspoons ground cardamom
2 teaspoons ground nutmeg
4 teaspoons ground cinnamon
1 teaspoon ground cloves
4 teaspoons ground ginger
Mix all ingredients together. Store in a small spice container.

Chai Glaze
70g cashews, soaked overnight, rinsed and drained
1/2 tsp chai spices
1,5 tbsp pure maple syrup
2 tbsp lemon juice
Pinch pink salt
Preheat the oven to 175C degrees.
Grease and line a 22x10 cm loaf pan.
In a small bowl, combine vegan milk and vinegar and set aside to curdle for 5 minutes.
Blend the bananas in a food processor until completely smooth.
In a medium bowl, sift together the dry ingredients.
Pour the wet mixture over the dry and whisk until just combined.
Pour the batter into the prepared loaf pan.
Bake for 40-45 minutes.
Cool completely before slicing/frosting.
Make the glaze: combine all the ingredients in a food processor (I use the @magimix cook expert) and blend until completely smooth.

Unbelievably moist chai spiced banana  bread 'Cause we all know that Chai spice is the new pumpkin spice 🙃
Easy, vegan, refined-sugar free, plant-based 🌱
Ingredients for 8-10 pieces
Wet 
220g (about 2 medium) ripe bananas, blended
150ml non dairy milk (soy or almond)
1/2 tsp white vinegar 
1 tsp vanilla bean paste 
60g vegetable oil 
Dry
210g spelt flour, sifted 
1 tsp baking soda
1/2 tsp sea salt
140g light brown/ brown or coconut sugar 
8g 1 Tbsp chai spice* *Chai spice
2 teaspoons ground cardamom
2 teaspoons ground nutmeg
4 teaspoons ground cinnamon
1 teaspoon ground cloves 
4 teaspoons ground ginger 
Mix all ingredients together. Store in a small spice container.

Chai Glaze 
70g cashews, soaked overnight, rinsed and drained
1/2 tsp chai spices 
1,5 tbsp pure maple syrup
2 tbsp lemon juice 
Pinch pink salt 
Preheat the oven to 175C degrees.
Grease and line a 22x10 cm loaf pan. 
In a small bowl, combine vegan milk and vinegar and set aside to curdle for 5 minutes. 
Blend the bananas in a food processor until completely smooth.
In a medium bowl, sift together the dry ingredients. 
Pour the wet mixture over the dry and whisk until just combined. 
Pour the batter into the prepared loaf pan.
Bake for 40-45 minutes. 
Cool completely before slicing/frosting. 
Make the glaze: combine all the ingredients in a food processor (I use the @magimix cook expert) and blend until completely smooth.
3399 163 10 November, 2019

Vegan cinnamon raisin babka ✨
It's fluffy, it's yummy and it smells like Christmas 🎅🏻. My favorite babka recipe.
dairy-free, refined-sugar free and vegan 🌱
Testing new Christmas recipes is the best weekend plan, isn't it?
Love, Yuki♡

For the Bread:
100g bread starter (roux or tangzhong)
120ml | ½ cup oat milk, warm (55C | 110 F)
50g | 1/4 cup vegan butter
Dry ingredients:
1 pack|(7g |2,5 teaspoons) instant yeast
350g | 2 ¾ cups bread flour
16g | 2 tbsp coconut milk powder
65g | ⅓ cup light brown sugar
5g | 1 tsp pink salt
¼ teaspoon freshly ground nutmeg
Zest from half an orange
Zest from half a lemon

For the filling
90 g plant-based butter room temperature
50 g dark brown sugar/ coconut sugar
20 g light brown sugar
2 tbsp ground cinnamon
Pinch pink salt
80g golden raisins/regular raisin, soaked into
60ml rum or orange juice
80g pecans or walnuts, toasted and finely chopped
Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Mix on medium-low for 5-7 minutes until gluten develops and the dough feels elastic. 
Add the butter and mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.
Transfer to a greased bowl. Cover and let rise for about 2 hours or until doubled in size.

Gently deflate the dough on a floured surface and roll the dough out into a rectangle (roughly 30x50 cm).
Spread the filling over the flattened dough and sprinkle over the raisins and pecans evenly.
Starting from the short edge, roll the dough into a log, keeping it fairly tight as you go.
Using a sharp knife, cut the log in half lengthwise and twist the two logs around each other leaving the filling exposed.
Transfer to a greased and lined loaf . Cover and let rise in a warm place for 45 minute.
Preheat oven to 175C | 350F degrees and bake for about 25 minutes or until the top is golden brown.
Once baked, remove from the oven and allow to cool completely before slicing and eating.

FULL recipe Link in profile

Vegan cinnamon raisin babka ✨
It's fluffy, it's yummy and it smells like Christmas 🎅🏻. My favorite babka recipe. 
dairy-free, refined-sugar free and vegan 🌱
Testing new Christmas recipes is the best weekend plan, isn't it? 
Love, Yuki♡

For the Bread:
100g bread starter (roux or tangzhong)
120ml | ½ cup oat milk, warm (55C | 110 F) 
50g | 1/4 cup vegan butter 
Dry ingredients:
1 pack|(7g |2,5 teaspoons) instant yeast 
350g | 2 ¾ cups bread flour
16g | 2 tbsp coconut milk powder 
65g | ⅓ cup light brown sugar
5g | 1 tsp pink salt
¼ teaspoon freshly ground nutmeg
Zest from half an orange
Zest from half a lemon

For the filling 
90 g plant-based butter room temperature
50 g dark brown sugar/ coconut sugar
20 g light brown sugar
2 tbsp ground cinnamon
Pinch pink salt 
80g golden raisins/regular raisin, soaked into
60ml rum or orange juice 
80g pecans or walnuts, toasted and finely chopped 
Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients. 
Mix on medium-low for 5-7 minutes until gluten develops and the dough feels elastic. 
Add the butter and mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.
Transfer to a greased bowl. Cover and let rise for about 2 hours or until doubled in size.

Gently deflate the dough on a floured surface and roll the dough out into a rectangle (roughly 30x50 cm).
Spread the filling over the flattened dough and sprinkle over the raisins and pecans evenly.
Starting from the short edge, roll the dough into a log, keeping it fairly tight as you go.
Using a sharp knife, cut the log in half lengthwise and twist the two logs around each other leaving the filling exposed. 
Transfer to a greased and lined loaf . Cover and let rise in a warm place for 45 minute.
Preheat oven to 175C | 350F degrees and bake for about 25 minutes or until the top is golden brown. 
Once baked, remove from the oven and allow to cool completely before slicing and eating.

FULL recipe Link in profile
4206 158 9 November, 2019

Obsessed with Pumpkin spice granola 💛✨
Super crunchy and sooo tasty!
Vegan, refined-sugar free, plant-based 🌱GF and Nut free options
When I resist eating the whole batch straight from the oven, I love to combine it with coconut yogurt and pumpkin compote👌🏻😋
Have a great day!
Love, Yuki♡

Pumpkin spice granola
2 cups (210g) rolled oats, GF if needed
1/4 (35g) cup pumpkin seeds
1/4 (35g) cup dried cranberries
1/4 cup pecans, chopped (optional, leave out if allergic)
1 tbsp chia seeds
1/2 tbsp ground flax seeds
1/4 cup pumpkin purée
Pinch salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tbsp maple syrup
1 tbsp brown sugar
2 tbsp coconut oil, melted
1/2 tsp vanilla bean paste
Preheat oven to 170 C degrees.
In a bowl, combine rolled oats, pumpkin seeds, cranberries, pecans, chia seeds, flax seeds, salt and cinnamon.
In another bowl, combine the rest of the ingredients (the wet ones).
Pour the wet mixture over the oat mixture and stir well. Spread the mixture on a baking sheet and bake for 15-20 minutes.

Obsessed with Pumpkin spice granola 💛✨
Super crunchy and sooo tasty!
Vegan, refined-sugar free, plant-based 🌱GF and Nut free options 
When I resist eating the whole batch straight from the oven, I love to combine it with coconut yogurt and pumpkin compote👌🏻😋
Have a great day!
Love, Yuki♡

Pumpkin spice granola 
2 cups (210g) rolled oats, GF if needed 
1/4 (35g) cup pumpkin seeds 
1/4 (35g) cup dried cranberries 
1/4 cup pecans, chopped (optional, leave out if allergic)
1 tbsp chia seeds 
1/2 tbsp ground flax seeds 
1/4 cup pumpkin purée 
Pinch salt 
1 tsp ground cinnamon 
1/2 tsp ground ginger 
1/2 tsp ground cloves 
1 tbsp maple syrup
1 tbsp brown sugar 
2 tbsp coconut oil, melted 
1/2 tsp vanilla bean paste 
Preheat oven to 170 C degrees.
In a bowl, combine rolled oats, pumpkin seeds, cranberries, pecans, chia seeds, flax seeds, salt and cinnamon. 
In another bowl, combine the rest of the ingredients (the wet ones).
Pour the wet mixture over the oat mixture and stir well. Spread the mixture on a baking sheet and bake for 15-20 minutes.
5913 219 6 November, 2019

Pancakes are great but chocolate pancakes are even better!🙃🥞
Here’s the recipe for you!
Vegan, refined sugar-free, soy free, dairy free, plant-based🌱
Happy Sunday
Love,Yuki♡
_
Ingredients for 8 pancakes
Dry ingredients
200 grams flour
20 grams raw organic cacao powder
25 grams potato flour
5 grams baking powder
1 pinch pink salt @suncorefoods
_
Wet ingredients
250 ml oat milk
120 ml water
4 Tbsp pure maple syrup
1 tsp vanilla bean paste
1 Tbsp coconut oil, melted
_
Toppings
Coconut yogurt, blueberries, chocolate chunks, cacao nibs and coconut chips @suncorefoods.
_
Instructions
1. In a medium bowl, combine all the dry ingredients.
2. In a small bowl, combine the wet ingredients.
3. Pour the wet mixture over the dry ingredients and whisk to combine. Don’t over mix, lumps are fine. Set aside for 15 minutes.
4. Heat a small non stick saucepan on medium heat. (I used a 12 cm diameter saucepan). Pour about 1/4 cup of the mixture into the preheated saucepan and bake on each side for about 2-3 minutes or until golden brown.
5. Top with your favorite toppings

Pancakes are great but chocolate pancakes are even better!🙃🥞
Here’s the recipe for you!
Vegan, refined sugar-free, soy free, dairy free, plant-based🌱
Happy Sunday 
Love,Yuki♡
_
Ingredients for 8 pancakes 
Dry ingredients
200 grams flour
20 grams raw organic cacao powder
25 grams potato flour
5 grams baking powder
1 pinch pink salt @suncorefoods
_
Wet ingredients
250 ml oat milk
120 ml water
4 Tbsp pure maple syrup
1 tsp vanilla bean paste
1 Tbsp coconut oil, melted
_
Toppings 
Coconut yogurt, blueberries, chocolate chunks, cacao nibs and coconut chips @suncorefoods. 
_
Instructions
1. In a medium bowl, combine all the dry ingredients.
2. In a small bowl, combine the wet ingredients.
3. Pour the wet mixture over the dry ingredients and whisk to combine. Don’t over mix, lumps are fine. Set aside for 15 minutes.
4. Heat a small non stick saucepan on medium heat. (I used a 12 cm diameter saucepan). Pour about 1/4 cup of the mixture into the preheated saucepan and bake on each side for about 2-3 minutes or until golden brown.
5. Top with your favorite toppings
11356 318 3 November, 2019

Jump out of bed Breakfast Pumpkin bread 🎃
(Plant-based, refined-sugar free, dairy-free, vegan- friendly)
Who wants to wake up to a moist and fluffy piece of this?
Happy Halloween!👻
Love, Yuki♡

Dry
190g spelt/whole wheat/ all purpose flour
1/2 tsp sea salt
1 tsp baking soda
2 tsp Pumpkin spice *
*1 tsp ground cinnamon+1/4 teaspoon ground ginger+1/4 teaspoon ground nutmeg
+1/8 tsp ground allspice or cloves
80g coconut or Muscovado sugar
80g light brown sugar
Wet
65g neutral vegetable oil
200ml soy or almond milk
170g pumpkin purée (homemade or canned)
1 tsp vanilla bean paste
1 tsp white vinegar
Optional add-ins: 1/2 cup dried cranberries,
1/2 cup chopped pecans toasted * Preheat oven to 175C/ 350F. Grease one 25x10xm (10x4") loaf pan and line with parchment paper. Set aside.
* In a small bowl, combine the soy milk and vinegar and set aside for at least 5 minutes to curdle.
* In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
* In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, oil and vanilla. Combine with the curdled milk. * Stir wet ingredients into dry ingredients, mixing just until combined.
* Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
* Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.

Jump out of bed Breakfast Pumpkin bread 🎃
(Plant-based, refined-sugar free, dairy-free, vegan- friendly)
Who wants to wake up to a moist and fluffy piece of this? 
Happy Halloween!👻
Love, Yuki♡

Dry 
190g spelt/whole wheat/ all purpose flour 
1/2 tsp sea salt
1 tsp baking soda 
2 tsp Pumpkin spice *
*1 tsp ground cinnamon+1/4 teaspoon ground ginger+1/4 teaspoon ground nutmeg
+1/8 tsp ground allspice or cloves
80g coconut or Muscovado sugar
80g light brown sugar 
Wet
65g neutral vegetable oil 
200ml soy or almond milk
170g pumpkin purée (homemade or canned)
1 tsp vanilla bean paste 
1 tsp white vinegar 
Optional add-ins: 1/2 cup dried cranberries, 
1/2 cup chopped pecans toasted * Preheat oven to 175C/ 350F. Grease one 25x10xm (10x4") loaf pan and line with parchment paper. Set aside.
* In a small bowl, combine the soy milk and vinegar and set aside for at least 5 minutes to curdle.
* In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
* In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, oil and vanilla. Combine with the curdled milk. * Stir wet ingredients into dry ingredients, mixing just until combined.
* Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
* Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.
6181 236 31 October, 2019

Pecan & caramel tart 💕
This tart has a rich creamy filling and a crunchy nutty crust. Plus, the recipe is super easy, plant-based, refined- sugar free, gluten-free, vegan-friendly 🌱👌🏻
So many good reasons to make this today!
Love, Yuki♡

Ingredients for a 18x10x3 cm tart
Base
70g pecans
1 tbsp coconut sugar
Pinch pink salt
50g GF oat flour or quinoa flour
1/2 tbsp melted coconut oil
Preheat oven to 175C degrees.
Place all the ingredients except coconut oil in a food processor and blend until finely ground.
Add the coconut oil and blend until sticky.
Press the mixture into a 18x10 tart tin with removable bottom.
Bake for 12 min.

Filling
35g coconut sugar
60ml water
300g coconut cream from a can
1/2 tsp pink salt
1 tsp vanilla bean paste
1 tbsp corn starch dissolved in 2 tbsp water
Place all the ingredients in a small saucepan on medium heat until it's smooth and sleek.
Pour the filling over the base.
Place in the refrigerator to set for a couple of hours.

Pecan & caramel tart 💕
This tart has a rich creamy filling and a crunchy nutty crust. Plus, the recipe is super easy, plant-based, refined- sugar free, gluten-free, vegan-friendly 🌱👌🏻
So many good reasons to make this today!
Love, Yuki♡

Ingredients for a 18x10x3 cm tart
Base
70g pecans
1 tbsp coconut sugar
Pinch pink salt
50g GF oat flour or quinoa flour 
1/2 tbsp melted coconut oil
Preheat oven to 175C degrees.
Place all the ingredients except coconut oil in a food processor and blend until finely ground.
Add the coconut oil and blend until sticky.
Press the mixture into a 18x10 tart tin with removable bottom. 
Bake for 12 min.

Filling
35g coconut sugar 
60ml  water 
300g coconut cream from a can
1/2 tsp pink salt
1 tsp vanilla bean paste
1 tbsp corn starch dissolved in 2 tbsp water 
Place all the ingredients in a small saucepan on medium heat until it's smooth and sleek.
Pour the filling over the base.
Place in the refrigerator to set for a couple of hours.
8957 245 29 October, 2019

The best plant-based Chocolate cake 🍫
It's moist, it's rich and it's fluffy.
And you'll never guess it's dairy-free, refined-sugar free and vegan-friendly 🌱
You won't regret adding this to your weekend plans!
Love, Yuki♡
_
For the cake
Ingredients for a 25x10cm| 10x4" loaf
190g | 1 1/2 cups white spelt or all purpose flour
20g | 1/4 cup raw cacao powder
80g | 1/2 cup moscovado sugar or coconut sugar
80g | 1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
65g | 1/3 cup coconut oil, melted, room temp
80ml | 1/3 cup espresso, warm
1 teaspoon vanilla extract
1 teaspoon white vinegar
240ml | 1 cup water
_
Instructions
1. Preheat the oven to 175C| 350 F degrees. Line a 25x10cm| 10x4" loaf pan with parchment paper. 
2. In a medium bowl, mix together the cacao powder, flour, sugar, baking soda, and salt together. Set aside. 
3. In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined. 
4. Stir in the wet ingredients into the dry ingredients and stir until just combined. 
5. Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean. 
6. Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.
7. Cool completely before slicing.

The best plant-based Chocolate cake 🍫
It's moist, it's rich and it's fluffy. 
And you'll never guess it's dairy-free, refined-sugar free and vegan-friendly 🌱
You won't regret adding this to your weekend plans!
Love, Yuki♡
_
For the cake
Ingredients for a 25x10cm| 10x4" loaf 
190g | 1 1/2 cups white spelt or all purpose flour 
20g | 1/4 cup raw cacao powder
80g | 1/2 cup moscovado sugar or coconut sugar 
80g | 1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
65g | 1/3 cup coconut oil, melted, room temp
80ml | 1/3 cup espresso, warm
1 teaspoon vanilla extract
1 teaspoon white vinegar
240ml | 1 cup water
_
Instructions 
1. Preheat the oven to 175C| 350 F degrees. Line a  25x10cm| 10x4" loaf pan with parchment paper. 
2. In a medium bowl, mix together the cacao powder, flour, sugar, baking soda, and salt together. Set aside. 
3. In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined. 
4. Stir in the wet ingredients into the dry ingredients and stir until just combined. 
5. Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean. 
6. Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.
7. Cool completely before slicing.
17929 431 26 October, 2019

Pumpkin and cinnamon no bake tartlets 🧡🍂
Living on pumpkin spice anything 😆 Who can relate?
Hope your week is going well so far!
Love, Yuki♡
Ingredients for 5 tartlets
Cinnamon Crust
1/3 cup (40g) pumpkin seeds
1/3 cup (40g) pecans
1 cup (100g) rolled oats
15 sukari dates, pitted
1 Tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla bean paste
1/2 tsp salt
In a food processor, blend the pecans, pumpkin seeds and oats until finely chopped.
Add the rest of the ingredients and blend until you get a sticky dough.
Press the dough firmly into the tart tins and place them in the refrigerator to set whilst making the filling.

Filling
200g pumpkin purée (homemade or canned)
150g coconut cream
2 tbsp agave
1/2 tsp cinnamon
2 tsp corn starch
1 tsp agar
In a saucepan, combine the pumpkin purée with coconut cream. Add the rest of the ingredients and bring the mixture to a brief a boil. Let it cool down until lukewarm stirring from time to time. Pour it over the crusts and place them back in fridge to set for a couples of hours.

Pumpkin and cinnamon no bake tartlets 🧡🍂
Living on pumpkin spice anything 😆 Who can relate? 
Hope your week is going well so far!
Love, Yuki♡
Ingredients for 5 tartlets 
Cinnamon Crust
1/3 cup (40g) pumpkin seeds
1/3 cup (40g) pecans
1 cup (100g) rolled oats
15 sukari dates, pitted
1 Tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla bean paste
1/2 tsp salt
In a food processor, blend the pecans, pumpkin seeds and oats until finely chopped.
Add the rest of the ingredients and blend until you get a sticky dough.
Press the dough firmly into the tart tins and place them in the refrigerator to set whilst making the filling.

Filling
200g pumpkin purée (homemade or canned)
150g coconut cream
2 tbsp agave
1/2 tsp cinnamon
2 tsp corn starch
1 tsp agar
In a saucepan, combine the pumpkin purée with coconut cream. Add the rest of the ingredients and bring the mixture to a brief a boil. Let it cool down until lukewarm stirring from time to time. Pour it over the crusts and place them back in fridge to set for a couples of hours.
9089 278 24 October, 2019

Where are all my squirrels?🐿💗
Moist and fluffy hazelnut loaf with chocolate frosting 🍫 (refined sugar-free | dairy-free | vegan | plant-based )
Have a great day!
Love,Yuki♡

Dry ingredients
190g| 1,5 cups all purpose flour
40g toasted hazelnuts, finely ground
60-80g light brown sugar
40g coconut or brown sugar
1tsp pink salt
1,5 tsp baking powder
1/2 tsp baking soda

Wet ingredients
240ml | 1 cup soy or almond milk, at room temp
1 tsp apple cider vinegar or lemon juice
40g | 1/4 cup sunflower oil or other neutral oil
1 tsp vanilla bean paste
Frosting
70g roasted hazelnuts, soaked overnight
40g raw cashews, soaked overnight
100g coconut cream from a can
50g dark chocolate, chopped
1/3 cup cocoa raw powder
1 tsp vanilla
2 tbsp pure maple syrup
1. Preheat the oven to 175C | 350 ºF. Lightly grease and line a 22x15 cm| 9x5" loaf pan.
2. In a small mixing bowl combine the apple cider vinegar and plant milk and set aside for at least 5 minutes to curdle.
3. In a large mixing bowl whisk together the dry ingredients.
4. Add oil and vanilla to the milk. Pour the wet mixture over the dry ingredients and whisk until just combined.
5. Pour the batter into the prepared pan.
6. Bake for 45-50 minutes.
7. Cool completely before frosting or slicing.
Frosting
Rinse, drain and pat dry the nuts.
Gently melt the chocolate over a Bain-Marie.
Place the nuts and the coconut cream into a high speed blender.
Blend until smooth. Add the cacao powder, maple syrup and vanilla and blend to combine.
With the machine working, slowly add the melted chocolate from the top and blend until completely smooth. Place in the refrigerator for at least 4 hours. Frost the cake.

Where are all my squirrels?🐿💗
Moist and fluffy hazelnut loaf with chocolate frosting 🍫 (refined sugar-free | dairy-free | vegan | plant-based )
Have a great day! 
Love,Yuki♡

Dry ingredients 
190g| 1,5 cups all purpose flour
40g toasted hazelnuts, finely ground 
60-80g light brown sugar
40g coconut or brown sugar
1tsp pink salt
1,5 tsp baking powder
1/2 tsp baking soda

Wet ingredients
240ml | 1 cup soy or almond milk, at room temp
1 tsp apple cider vinegar or lemon juice 
40g | 1/4 cup sunflower oil or other neutral oil
1 tsp vanilla bean paste 
Frosting 
70g roasted hazelnuts, soaked overnight 
40g raw cashews, soaked overnight 
100g coconut cream from a can 
50g dark chocolate, chopped 
1/3 cup cocoa raw powder
1 tsp vanilla
2 tbsp pure maple  syrup 
1. Preheat the oven to 175C | 350 ºF. Lightly grease and line a 22x15 cm| 9x5"  loaf pan.
2. In a small mixing bowl combine the apple cider vinegar and plant milk and set aside for at least 5 minutes to curdle.
3. In a large mixing bowl whisk together the dry ingredients.
4. Add oil and vanilla to the milk. Pour the wet mixture over the dry ingredients and whisk until just combined. 
5. Pour the batter into the prepared pan.
6. Bake for 45-50 minutes.
7. Cool completely before frosting or slicing. 
Frosting 
Rinse, drain and pat dry the nuts. 
Gently melt the chocolate over a Bain-Marie. 
Place the nuts and the coconut cream into a high speed blender. 
Blend until smooth. Add the cacao powder, maple syrup and vanilla and blend to combine. 
With the machine working, slowly add the melted chocolate from the top and blend until completely smooth. Place in the refrigerator for at least 4 hours. Frost the cake.
7737 260 22 October, 2019

Apple butter swirl brioche bread 🍎
(Plant-based, dairy-free, refined sugar- free, nut-free, vegan-friendly). You guys asked for my easy apple butter recipe, so here it is! 👇🏻
Instead of slow cooking the apples for several hours, I share a secret to speed up the process and get a creamy and dense apple butter in no time!
This recipe is even easier if you own a @magimix Cook expert! Find both versions below. 👉🏻Link in bio for the apple butter swirl brioche bread recipe!
Love, Yuki♡

For the apple butter
1 kg Fresh Apples (Golden Delicious, Rennet or Gala variety), peeled, core removed then weighed
1 tbsp lemon juice
1 tbsp water
75g organic coconut sugar
1 tbsp pure maple syrup
1 1/2 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp pure vanilla bean paste
Peel core and dice your apples into tiny chunks.
Place them into a large heavy bottom or cast iron saucepan together with the lemon juice and the water. Cover and bake on medium-low for 30 minutes.
Let cool down completely.
Place a sieve over a bowl with a cheese cloth on top. Pour the applesauce and squeeze to remove all the water. (Keep the water! It's so good!). Add the sugar, maple syrup, vanilla, lemon and spices and place back into the saucepan.
Cook without the lid, stirring frequently for 12-15 mins or until a sticky shiny texture.
Let cool and transfer to sterilized mason jars.
If you own a @magimix Cook expert:
Velvety soup 30 mins. Let cool down and squeeze the water out with a cheese cloth. Add sugar, maple syrup, vanilla, lemon and spices and select Expert 12 minutes|2A| 100C.
Let cool and transfer to mason jars.

Apple butter swirl brioche bread 🍎
(Plant-based, dairy-free, refined sugar- free, nut-free, vegan-friendly). You guys asked for my easy apple butter recipe, so here it is! 👇🏻
Instead of slow cooking the apples for several hours, I share a secret to speed up the process and get a creamy and dense apple butter in no time!
This recipe is even easier if you own a @magimix Cook expert! Find both versions below. 👉🏻Link in bio for the apple butter swirl brioche bread recipe!
Love, Yuki♡

For the apple butter 
1 kg Fresh Apples (Golden Delicious, Rennet or Gala variety), peeled, core removed then weighed 
1 tbsp lemon juice 
1 tbsp water 
75g organic coconut sugar 
1 tbsp pure maple syrup
1 1/2 tsp ground cinnamon
1/4 tsp cloves 
1/4 tsp nutmeg
1 tsp pure vanilla bean paste 
Peel core and dice your apples into tiny chunks. 
Place them into a large heavy bottom or cast iron saucepan together with the lemon juice and the water. Cover and bake on medium-low for 30 minutes. 
Let cool down completely. 
Place a sieve over a bowl with a cheese cloth on top. Pour the applesauce and squeeze to remove all the water. (Keep the water! It's so good!). Add the sugar, maple syrup, vanilla, lemon and spices and place back into the saucepan.
Cook without the lid, stirring frequently for 12-15 mins or until a sticky shiny texture. 
Let cool and transfer to sterilized mason jars. 
If you own a @magimix Cook expert:
Velvety soup 30 mins. Let cool down and squeeze the water out with a cheese cloth.  Add sugar, maple syrup, vanilla, lemon and spices and select Expert 12 minutes|2A| 100C.
Let cool and transfer to mason jars.
4154 217 20 October, 2019

Chocolate and pear no bake cheesecake 🍐🍂
(Plant-based, dairy-free, refined sugar- free, gluten-free, nut-free option)
To make this yummy cake you'll only need a few good quality ingredients, a food processor and a saucepan!
Ingredients for a 16cm round cake
Base
40g organic pumpkin seeds
65g organic pecans*
50g quinoa flakes @suncorefoods
3/4 tbsp raw cacao powder
1/2 tsp pink salt
1/4 tsp cinnamon
1 tbsp organic pure maple syrup
1 tsp organic coconut oil, melted * (replace with pumpkin or sunflower seeds 1:1 to make it nut-free)

Place all the dry ingredients in a food processor and blend until finely ground.
Add the maple syrup and coconut oil and blend until a sticky dough forms.
Press the dough into the prepared pan (bottom lined). (Make sure you're using a Spring pan with removable bottom).
Place the base in the fridge whilst making the filling.

Filling
580g full fat coconut milk (bottle, not canned)
50g organic coconut sugar
1/2 tsp pink salt
40g dark chocolate, chopped
30g raw cacao powder dissolved in 40ml water
1 tsp agar powder dissolved in 3 tbsp water
2 tsp corn starch dissolved in 1 tbsp water
Place the coconut milk, coconut sugar and salt into a medium saucepan.
Heat on low and whisk until well combined.
Add the chocolate and cacao paste and whisk to combine.
Add the corn starch and agar mixture and heat in medium until the mixture starts to thicken. Remove from heat and let cool down a little, whisking from time to time to avoid the peel on top, before pouring the filling over the base. Let it cool down completely before placing in the fridge to set for at least 2 hours.

Top with fresh pears, little meringues, cacao nibs, blackberries.

Chocolate and pear no bake cheesecake 🍐🍂
(Plant-based, dairy-free, refined sugar- free, gluten-free, nut-free option) 
To make this yummy cake you'll only need a few good quality ingredients, a food processor and a saucepan! 
Ingredients for a 16cm round cake 
Base 
40g organic pumpkin seeds
65g organic pecans*
50g quinoa flakes @suncorefoods
3/4 tbsp raw cacao powder 
1/2 tsp pink salt 
1/4 tsp cinnamon 
1 tbsp organic pure maple syrup 
1 tsp organic coconut oil, melted * (replace with pumpkin or sunflower seeds 1:1 to make it nut-free)

Place all the dry ingredients in a food processor and blend until finely ground. 
Add the maple syrup and coconut oil and blend until a sticky dough forms. 
Press the dough into the prepared pan (bottom lined). (Make sure you're using a Spring pan with removable bottom).
Place the base in the fridge whilst making the filling.

Filling
580g full fat coconut milk (bottle, not canned)
50g organic coconut sugar 
1/2 tsp pink salt 
40g dark chocolate, chopped 
30g raw cacao powder dissolved in 40ml water 
1 tsp agar powder dissolved in 3 tbsp water 
2 tsp corn starch dissolved in 1 tbsp water 
Place the coconut milk, coconut sugar and salt into a medium saucepan.
Heat on low and whisk until well combined.
Add the chocolate and cacao paste and whisk to combine. 
Add the corn starch and agar mixture and heat in medium until the mixture starts to thicken. Remove from heat and let cool down a little, whisking from time to time to avoid the peel on top, before pouring the filling over the base. Let it cool down completely before placing in the fridge to set for at least 2 hours.

Top with fresh pears, little meringues, cacao nibs, blackberries.
11282 324 17 October, 2019

Masala chai latte tart ☕️🍂
(Plant-based, dairy-free, refined sugar-free, vegan)
Hope you guys enjoy this autumn recipe as much as I do!
Love, Yuki♡
Ingredients for one 20cm tart tin

Crust
2 cups rolled oats
1 cup almonds, skin on
2 tbsp flax seeds, grounded
2 tsp cinnamon powder
2 tsp ginger powder
Pinch salt
1 tbsp coconut oil
1 tbsp almond butter
1 tbsp maple syrup
16 dates, pitted

Place the almonds and oats in a food processor and blend until finely ground. Add the rest of the ingredients and blend until you get a sticky dough.
Press the dough firmly into the tart tin.
Place the tart in the fridge whilst making the filling. ~filling
1 3/4 cup almond milk
1/2 cup full fat coconut milk
1-2 slices fresh ginger | 1/2 tsp ginger powder
1-2 cinnamon sticks | 1 tsp cinnamon powder
2-3 whole green cardamom pods | 1 tsp cardamom powder
3 anise stars | 1/2 tsp anise powder
1/4 cup maple syrup
1 1/2 tsp loose black tea leaves (use one regular tea bag if you don’t have loose leaves)
1 1/2 tbsp corn starch
1 tsp agar
In a medium saucepan, combine almond milk, cinnamon sticks, anise stars and ginger. Bring the mixture to a boil, then lower the heat and simmer for a few minutes.
Add the tea leaves and simmer for another minute.
Pass the mixture through a sieve and place it back to the heat.
Dissolve the corn starch and agar in 2 tbsp almond milk and add it to mixture.
Simmer until it starts to thicken. Keep whisking.
Add the coconut cream and whisk until combined. Let it cool down to lukewarm stirring from time to time. Pour the filling over the base.
Let it cool down completely and place in the refrigerator to set for at least 1 hour.

Masala chai latte tart ☕️🍂
(Plant-based, dairy-free, refined sugar-free, vegan)
Hope you guys enjoy this autumn recipe as much as I do! 
Love, Yuki♡
Ingredients for one 20cm tart tin

Crust
2 cups rolled oats 
1 cup almonds, skin on
2 tbsp flax seeds, grounded 
2 tsp cinnamon powder
2 tsp ginger powder 
Pinch salt 
1 tbsp coconut oil
1 tbsp almond butter 
1 tbsp maple syrup 
16 dates, pitted

Place the almonds and oats in a food processor and blend until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. 
Press the dough firmly into the tart tin.
Place the tart in the fridge whilst making the filling. ~filling 
1 3/4 cup almond milk 
1/2 cup full fat coconut milk 
1-2 slices fresh ginger | 1/2 tsp ginger powder 
1-2 cinnamon sticks | 1 tsp cinnamon powder
2-3 whole green cardamom pods | 1 tsp cardamom powder 
3 anise stars | 1/2 tsp anise powder 
1/4 cup maple syrup
1 1/2 tsp loose black tea leaves (use one regular tea bag if you don’t have loose leaves)
1 1/2 tbsp corn starch
1 tsp agar 
In a medium saucepan, combine almond milk, cinnamon sticks, anise stars and ginger. Bring the mixture to a boil, then lower the heat and simmer for a few minutes.
Add the tea leaves and simmer for another minute. 
Pass the mixture through a sieve and place it back to the heat.
Dissolve the corn starch and agar in 2 tbsp almond milk and add it to mixture.
Simmer until it starts to thicken. Keep whisking. 
Add the coconut cream and whisk until combined. Let it cool down to lukewarm stirring from time to time. Pour the filling over the base. 
Let it cool down completely and place in the refrigerator to set for at least 1 hour.
11884 351 15 October, 2019