✲ What I Ate Today – Vegan ✲

I want to begin each ‘What I Ate…’ with this reminder:

This is a diet I have found personally works for me. This means a lot of things. Don’t let a popular diet affect your way of eating! If you love the things you eat and you are happy + nourished, do not change. You do not need to change your standards to meet the criteria of some-one else’s opinion, stand up for yourself! Everybody’s mind and bodies react to different foods in different ways, emotionally and physically. Find what’s right for you and your mind/body. And yes this takes time, but one day it will pay off. Just remember that ‘A person who has good thoughts cannot ever be ugly. You can have a wonky nose and a crooked mouth and a double chin and stick-out teeth, but if you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.’ – Roald Dahl (my child hood superstar author) So lets begin…

❀ BREAKFAST ❀

Frozen Pink Nice-Cream

(Instagram: Floralfoodss)

CONTAINS:

• Frozen Bananas
• Frozen Peach
• Frozen Strawberries
• Soaked Dates
• Maca Powder
• A splash of Rice Milk

Topped with: Home-made ‘chocolate’ and coconut sauce, kiwi, banana and goji berries (not pictured).

Snack: An Organic Pear

❀ LUNCH ❀

Today I went into town to originally try out a new vegetarian/vegan place but unfortunately they were not open! So instead, I was tempted to stop by for my favourite…Sushi!

8 Small Sushi Roll Pieces with soy sauce and pickled ginger.

Sushi contained: Cucumber, Pepper and a type of tofu which I wish I knew the name of (so if you know, let me know!)

And a completely raw pressed 300ml cacao shake…

Containing:

• Alkaline Water
• Raw pressed Activated Almonds
• Raw Cacao
• Vanilla
• Dates
• Coconut Nectar
• Himalayan Pink Salt

This was the first time I tried something like this that wasn’t jam packed full of sugars and sweeteners. At first, it was a little odd because there was a very strong taste of almonds and raw cacao but after a while the nectar began to settle in! For the price it is at, I may not go back for it but it defiantly makes you feel clean, nourished and satisfied!

I then went on a 45 minute hike/walk!

❀ DINNER ❀

A selection of simple fresh salads, oven baked portobello mushroom, cashew ‘cheese’ dip, pea and mint dip, alfalfa and aduki bean quinoa oat burgers for my mum and I.

Salads: Fresh leaves, a grated Beetroot/carrot with lemon and a tomato, onion, coriander, pepper, chilli and lime salad.

(We had 1 large ‘burger’ each and shared a range of the salads + dips)

❀ DESSERT ❀

Peppermint and Licorice tea + cooked stewed apple made with cinnamon, raisins and agave.

HAPPY EATING!

– Fat Free Spiced Baked Chips & Fresh Chilli Salsa –

* Vegan * Gluten Free * Fat Free * Refined Sugar Free *

“I’ll just have one” Said no-one EVER when it came to chippies.

 

But first, lets talk about potatoes!

It seems to be that normal potato’s have a bad reputation among society these days! But why?  These beauties are packed with a variety of vitamins, minerals and phytochemicals, all of which, fight off disease’s and benefits to a humans diet.

Ok, so a Sweet potato is proven to be better for you, which is great because I LOVE SWEET POTATO! But why does that determine another variety of potato un-healthy? After all, have you ever heard of a fattening or ‘bad for you’ vegetable? I certainly haven’t!

Just don’t fry them!

Because of the raise in interest to all the ‘low-carb’, ‘low-glycemic’ fancy diets that are advertised to make us slimmer, potato’s have earned this bad reputation because of its starch content. Hands up, I used to think that potato’s were no good for you either! However, each of us as individuals have such different body types, needs and health regimes that for many individuals, like me, a potato won’t hurt. Now I eat them whenever I crave one, story of my life.

Sorry, my little rant is over… Lets just get cooking these beauties!

The salsa is a very quick, ‘throw it all in’ dip that I feel is very refreshing! But go ahead and pair these chippies with any of your favourite sauces.

CHIPS

All herbs listed below are optional and you can leave out or add in any you like!

• Potatoes (however many you like) **
• Paprika
• Garlic Powder
• Mixed Italian Herbs
• Chilli Powder
• Cumin powder
• Coriander powder
• Himalayan Salt
• Pepper

METHOD:

Preheat your oven to 200 °C.

Cut your chosen potato’s into slices lengthways (like chippies). Rinse the potatoes so they are a little damp (this helps the seasoning to stick to the chips).

Lay on a baking sheet and sprinkle on as much of each spice. I would recommend putting more mixed herbs, garlic powder, coriander and less of the others.

Either place the chips onto a wired tray were the chips will get cooked on each side and browned. Or leave the potatoes on the non-stick baking sheet and place on a tray to bake. If you use this method, every 10 minutes give them a shake to turn them over a little.

Bake for 30 – 40 minutes until crispy and golden.

** I have used Kennebec (which I think are just Normal ones), Russet, Sweet and Red potato’s. I find that the normal + Russet are the best.

SALSA

• 1/2 Can chopped tomatoes
• 4-5 Large fresh tomatoes
• 1/2 small onion, peeled
• 1-2 clove’s garlic minced
• Large handful of cilantro/coriander
• Few basil leaves
• 1/2 Lime or Lemon, juice
• 1/2 tsp red wine vinegar
• 2 small jalapeño peppers or 1/2 a chilli and a shake of chilli powder (optional and adjust to taste)
• 1/2 tsp agave nectar
• 1 tbsp tomato paste
• Sprinkle of cumin and coriander (optional)
• Salt and pepper to taste

METHOD:

Place the chopped tomato’s, fresh tomatoes, onion, fresh coriander and garlic in a food processor and blend for a few seconds. Then, add all the other ingredients and blend until well incorporated and at desired consistency. Taste it and vary on seasoning.

Serve these two with some veggie burgers, salad, smashed avocado, rice or anything you can think of!

Made this recipe? Snap it and tag me on Instagram @floralfoodss! I would love to see your creations :))

ENJOY!

FF x

Mini Choccy Strawberry and Banana Cakes

* VEGAN * GLUTEN FREE * RE-FINED SUGAR FREE * LOW FAT *

Weekends! Not only great for living in your pj’s and catching up on things but for cooking whenever and whatever you desire. So if you are like me and often want a quick breakfast idea which tastes like a million dollars or a guilt-free afternoon/late night snack… I have found it!

I often devour these cuties after dinner when I’m craving something sweet, but they are so healthy that they would even make a great breakfast loaf/muffin with a side of fruit salad or yoghurt. Brilliant, right?

So now that we may have sorted 2 of your meals for a day (☺) what are some of the benefits these cakes will bring to you?

For this recipe we will look at Bananas. Well, we all know banana’s are brilliant for energy and potassium, but did you know they contain high levels of tryptophan, which is converted into serotonin that boosts your moods up and could help with depression. Bananas have also been tested to help prevent kidney cancer, protect your eyes and build strong bones by increasing calcium absorption. Also, they lower blood pressure which is linked to protecting against strokes and heart attacks.

A banana is rich in pectin, aiding digestion but also can be consumed to relieve stomach ulcers as it coats the lining of the stomach fighting those nasty acids.

Ow yes! There is more. Throwing away the banana skin would be super silly. I was once told (and I have researched it to see if it was true) that banana skin can actually be used to stop irritation or itchiness of a nasty insect/bug bite by rubbing the inside of the peel on the particular area. I have even read some-where that the peel can be used to whiten your teeth?! Bizarre.

Any-way your’e here for cake, so lets do this! And remember you can change up the contents by adding in anything you like.

* See notes

 Makes two mini cakes (which could serve 4 people with big slices)

What you will need:

• 60g Buckwheat Flour (or any flour you wish) *
• 30g Quinoa Flour **
• 2 very ripe Large Bananas
• 2 Tbsp of Agave Nectar or Maple Syrup
• 1 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 2 Flax or Chia Eggs ***
• 2 Tbsp of Plant Based Milk (I used rice milk)
• 1 to 2 Tbsp Carob or Cocoa Powder
• 1 Large handful (or desired amount) of Strawberries

Optional: Chocolate chips, Dessicated Coconut, etc.

Preheat your oven to 190C. Mash the bananas with a fork. Mix together the flours, baking powder and carob powder in a big bowl. Add the mashed bananas, ‘eggs’, syrup and plant based milk in and whisk thoroughly until everything is well combined. Then, chop up the strawberries into small chunks and add them in. Mix again. Lastly add in the xanthan gum and mix slightly but do not over mix. The batter should look like normal cake batter but slightly thicker. If it is too thick add in water or more milk.

Pour into small cake pans (if you don’t have these use large muffin or mini loaf cases).

Bake for about 20 to 30 minutes (depending on size of cake pan) or until toothpick comes out clean. Eat them fresh out of the oven or leave them to cool before keeping them in an air tight container. Please note that mine only last around 4-5 days in an air tight container.

NOTES:

* Buckwheat flour has got quite an acquired taste, so feel free to substitute it with normal flour or another flour you feel may work.

** You can never really find quinoa flour in shops, just the grain itself, so blend the grain yourself in a high speed blender or coffee grinder. If not use plain flour, oat flour (makes it a bit fluffier), rice flour (makes the texture slightly grainy which is quit nice) or any other flours you feel may work.

*** 2 tbsp ground chia or flax seeds with 3 tbsp water left for more than 1 hour to thicken. You can use real eggs, but it will not be vegan.

ENJOY!

Got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **

Bucky-Rice Pizza Crust (Yeast, Oil & Gluten Free)

* VEGAN * YEAST FREE * GLUTEN FREE * OIL FREE * DAIRY FREE * REFINED SUGAR FREE *

Everyone loves a slice of pizza, right?

They are perfect to share (well, if you’re in the mood). Perfect for unique tastes, because of their large variety in toppings; perfect for those ‘nothing’ days or for those hectic days and just so darn delicious.

Living a plant-based veg lifestyle, many people believe that you miss out on such foods like pizza. Ready for your socks to knock off? Since making my own pizza’s, hand on heart, I prefer these versions waaaaay more. And this is coming from an absolute Pizza Express/(Ex)Cheesy Margherita Pizza fan! Even my friends who love their traditional Italian cuisine (or lets be honest, American style takeaway pizza) have really enjoyed these recipes. So much so, they have asked me to teach them how its made.

However, there is a catch! As these are gluten free, yeast free AND oil free the mixture can sometimes be tricky to work with! But don’t worry, as long as you get it in the oven at whatever shape you have made it, I promise it will taste amazing 🙂  And feel free to add oil (such as coconut oil or EVOO) if it is to difficult to handle.

I have made so many variations of pizza crusts now its insane! So get ready for some more recipes on the way 🍕 🍕 However, this recipe in particular is so tasty, its probably my favourite ‘mistake’ ever! I hope you enjoy it as much as I do.

P.S. Remember to go crazy with your favourite toppings!

This makes around, 1 very large or 2 medium sized pizza’s as it depends on the thickness you like your pizza to be!

What you will need:

(**) – Please see notes below

• 1 cup water
• 1/2 cup organic rice milk – or any other milk
• 3/4 cup buckwheat flour **
• 1 cup brown rice flour **
• 1/2 cup almond flour **
• 1 tsp apple cider vinegar
• 1 heaped tsp xanthan gum
• 2 tsp baking powder
• 1/4 cup ground flaxseeds or chia seeds **
• 1 tbsp Oregano or mixed herbs (optional)
• 2 tbsp nutritional yeast (optional) **

What to do: Preheat oven to 200 °C and line 2 baking trays with non-stick baking sheets. In a large bowl mix together the flours, xanthan gum, flax/chia meal, baking powder and optional spices/nutritional yeast until they are all fully combined. Add in the vinegar and rice milk into a small well in the middle of your flour mixture and slightly fold in from the sides, gently, before adding in the water in parts. Please note that the dough will not look like an ordinary pizza dough and may be a little sticky and mixture-y but not runny! (Sorry, I’am not to sure how to explain it). You may need to either add more flour or liquid. Leave to sit for roughly 10 minutes.

After 10 minutes is up, spread and roll your batter out onto the baking sheets evenly. It helps by covering your rolling pin in lots of flour or using a metal spatula to press it and spread it out. Bake (without toppings) in the pre-heated oven for 10 minutes or until it is more firm and not raw.

Whilst this bakes cut up all your favourite toppings (see below for suggestions) and make alternative nut-cheeses, pesto’s or any sauce! When ready, remove from the oven, add your toppings and place it back in to bake until your toppings are cooked to your desirable consistency. Then, take it out, slice it up and eat, eat, eat!!

Enjoy x

(**) – Firstly, Nutritional yeast is deactivated yeast. It is nothing like other yeasts which are used for beer making or bread making, so do not try and substitute this for those. Nutritional yeast has a ‘cheesy’ taste which is great for vegan-istas but can also be brought with added B12 which is a brilliant element that often lacks within a vegan diet as it is mostly found in meats.

– The flours I used I personally ground/ pulverised myself in a coffee grinder. You can do this too in a high speed food processor. So for the almond flour, I used whole almonds. For the buckwheat flour I used buckwheat groats and for the brown rice flour, well… (un-cooked) brown rice.

My topping favourites: Things like home-made Cashew Cheese is a must for my mum and I on our pizza’s.                                                                I cannot leave out a nice Herbed Tomato Sauce too, right?!                                                                                                    Even some freshly made vegan Pesto is a must in my house hold.

Then just an abundance of veggies like: Tomato’s, Zuchinni, Mushroom’s, Peppers, Peas, blah…blah…blah!

Packing Extra Flavour with things such as: Olives, Sundried tomato’s, adzuki beans, etc. LITERALLY ANYTHING YOU LIKE!!

 

Got Instagram? Re-create this recipe? Tag me in a photo of your creation (@floralfoodss) as I would love to see your creativity x

~ What I Ate This Weekend as a Vegan ~

Here is my attempt at trying something new!

Recently I have been enjoying a lot of ‘What I ate…’ videos on youtube. And seeing as I am still debating whether or not I should start a youtube channel with recipe + vlogging videos, I thought I’d give this a go on my blog and see how it went!

Before I get started I wanted to say that this is a diet I have found personally works for me. This means a lot of things. Don’t let a popular diet affect your way of eating! If you love the things you eat and you are happy + nourished, do not change. You do not need to change your standards to meet the criteria of some-one else’s opinion, stand up for yourself! Everybody’s mind and bodies react to different foods in different ways, emotionally and physically. Find what’s right for you and your mind/body. And yes this takes time, but one day it will pay off. Just remember that ‘A person who has good thoughts cannot ever be ugly. You can have a wonky nose and a crooked mouth and a double chin and stick-out teeth, but if you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.’ – Roald Dahl (my child hood superstar author) So lets begin…

Saturday

Breakfast: Green Smoothie Bowl

• Super Ripe Banana
• Massive handful of Spinach
• Baobab powder
• GF oats
• Almond Milk
• Chia Seeds

Pomegranate + extra oats to top Snack: 2x Plain Corn thins + Green Tea

Lunch: Super Dooper Salad

• Chickpeas
• Quinoa
• Cucumber
• Organic Salad leaves (Blend)
• Organic Sprouts
• Grated Beetroot
• Red Peppers
• Grated Carrot
• Radish
• Tomatoes
• Lemon Massaged Kale
• Cooked Broccoli
• Homemade Mint + Soya Yoghurt Dressing

                                            (apologies for terrible lighting in photo)

Snack: An Organic apple + Ginger Tea

After 2 hours of Roller blading…

Dinner- My mum’s best SPICY VEGGIE DAHL with Home-made Buckwheat Flat breads (oil free-gluten free and yeast free)

‘Desert:’ Three Dried Organic Figs (these were soooo good) and a square of Raw Mint Cocoa ‘chocolate’

Sunday

After a Morning run…

Breakfast: 1/2 of my Vegan buckwheat pancakes recipe with cinnamon and nutmeg added! + Green Tea

Topped with Cranberries, Coconut yoghurt (dairy free), strawberries + bananas and Chia seeds

Snack: 2x Fresh Carrots and a glass of Macadamia Milk

Lunch: MASSIVE bowl of Fruit with a Cocoa Orange Nakd Bar!

Mangoes – Honey Dew Melon – Apples – Orange – 1/2 a banana – Strawberries + Chopped up nakd bar + Coconut Yoghurt and Carob Powder to top it off!

Snack: 2x Corn Thins + Peppermint and Liquorice Tea

Dinner: Homemade (Yeast, Gluten and Oil free) Almond, Rice and Quinoa Pizza with Cashew ‘Cheese’ and Spinach ‘Pesto’!

+ Lots of side salads and crudities

‘Dessert’- 2 Dried Figs and a small bowl of freshly popped Popcorn .

Follow me on Instagram (@Floralfoodss) for more foodie posts! And don’t forget to tag me in any re-creations of one of my recipes! I love to see your creations 🙂

Carob and Blueberry Morning ‘Cakes’

* VEGAN * Refined Sugar Free *

So once upon a time, I felt the urge to make my favourite Buckwheat Carob Pancakes. Little did I know we had a fresh punnet of blueberries awaiting in the fridge and hardly any buckwheat left for a full pancake recipe…

Yes, these are basically pancakes, but morning cakes sound soooo much cooler don’t you think?

If you haven’t heard of Carob before, then I’m about to explain to you this wonderful beneficial chocolate substitute that will blow your socks off!

I love chocolate…full stop! However, unlike chocolate, this natural substitute is already sweet, low in fat, healthy, high in fibre, has no caffeine, is vegan but packed with calcium and contains contain Gallic acid that works as an analgesic, antibacterial, antioxidant and antiseptic. ANTI-ANTI-ANTI… anti-no problemo! It is also been proven to lower the risk of lung cancer and is known for improving digestion and lowering cholesterol level in the blood. Impressed? You haven’t tasted it yet…

But what actually is Carob?

Set out to be used to soothe an unhappy stomach because its packed with soluble fibre and pectin, Carob comes from the pod of a tree that grows along the Mediterranean Sea. The pod’s inside pulp is dried and slightly roasted before the sweet and edible pulp is ground into powder…carob powder! The colour looks like cocoa, the texture is the same as cocoa, it does all the same things cocoa does and its just a great substitute for cocoa! Cocoa-Crazy.

So lets getting cooking with this magical ingredient that I have loved ever since I was a Kid!

What you will need:

• 1/2 cup Buckwheat Flour
• 3 tbsp Spelt Flour
• 3 tbsp carob powder
• 1 tsp baking powder
• 1/4 large ripe banana, mashed
• 1/2 cup Almond milk (or any other plant-based milk)
• How ever many Blueberries, fresh or frozen, you want.

Toppings: Whatever you like! (Mine)

• Coconut Soy ‘yoghurt’
• Extra Blueberries
• Chia Seeds
• Agave Nectar

What to do: Mix together all the dry ingredients in a bowl. In another bowl, mash the banana and add the milk stirring the milk mixture whilst pouring into the dry ingredients. Stir ingredients until combined. Then mix in the blueberries.

Heat some oil of choice in a frying pan or a stick-proof pan over a medium heat; when the pan has heated up pour in your desired amount of batter into the centre of the pan. Let it cook for a minute or two, until bubbles start forming on the top and around the edges. Flip it over and cook it for another minute or so on the other side. Repeat this with the rest of your mixture. Stack up and top with your favourite toppings!

Enjoy!

Got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **. I love seeing your re-creations 🙂

Vegan Lemon and Poppy Seed Cake

* Vegan *

Spring is here, despite the rainy weather!

Here in the UK the classic image of spring is the odd blossoming blanket of the most beautiful yellow daffodils, as well as, the new baby lambs running around in the country side.

But for me, Spring is the realization that Summer is not to far away! (casual fist pump) And Summer is just awesome. The season of juicy, ripe fruits; long walks by the beach; reading books in the heat of the sun and best of all, that long awaited holiday!

But when a friend started questioning me about the different seasonal foods, and what sorts of foods I allocate with for each season, it got me thinking…

Of-course I dream about the juiciest watermelon, the sweetest stoned fruits, the various ice-creams and sorbets, or the best back-yard BBQ food of char-grilled veggies, etc. But what about my all time favourite Summer cake? Well, apart from the chocolate ones (they are always good), it has to be a zingy lemon and poppy seed cake!

So why not try to make it Vegan? Are you ready for those Summer vibes!

What you will need: 

(NOTE: This makes one full cake tin, so double the recipe if you want to make it 2 tiered cake like the one pictured)

Cake:

• 3 Tbsp agave nectar or maple syrup
• 70ml melted coconut oil
• 240ml almond milk (or another plant-based milk)
• 2 tsp apple cider vinegar
• 250g plain flour
• 2 tsp baking powder
• 200g caster sugar
• 3 Tbsp freshly squeezed lemon juice
• zest of 1 large un-waxed lemon
• 1/4 tsp salt
• 3 tsp poppy seeds

Drizzle:

• Juice of 1/2 lemon
• 2 tbsp granulated sugar

Glaze:

• 1 cup powdered sugar
• 2-4 tablespoons of lemon juice

What to do:

Line a cake tin with parchment paper. Preheat the oven to 200 °/ 400F / Gas 6.

In a good-sized bowl, sift the flour, baking powder and salt. Mix so they are well combined.

In a separate bowl, whisk together the sugar, syrup, oil, milk, vinegar and lemon juice. After, stir in the lemon zest.

Make a well in to your flour mixture and pour the wet ingredients into the bowl of dry ingredients. Mix until combined (but try not to over mix). Lastly add in the poppy seeds, stirring lightly.

Tip the mixture into the prepared tin and place it in the middle of your oven. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean or it starts to go golden-brown.

Whilst it is baking, place the freshly squeezed lemon juice in a small bowl with the granulated sugar to make the drizzle.  Stir to combine. I poured this on top of my bottom layer as well as a little bit of glaze to stick the two tiers together.

When the cake is baked, remove from oven and pierce all over with a toothpick/skewer. Whilst it is hot, spoon the lemon drizzle evenly over the top of the cake.  Allow to cool for 20 minutes +, before transferring to a wire rack.  Whilst is cools, mix together the glaze ingredients until you get a nice white paste type consistency that is a little bit runny but not to runny or not to thick. Once cake has cooled top it with your lemon glaze. Sprinkle some extra poppy seeds on top for decoration too, if you like! Serve with Vegan Ice-cream, yoghurt, fruits, etc. or just with some tea.

Enjoy!

(Yes this cake does freeze)

Got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **

Vegan Almond and Date Waffles

* Vegan * Gluten Free * Wheat Free * Refined Sugar Free * Dairy Free *

Waffles have become one of my Sunday favourites! If you follow me on Instagram (@floralfoodss) your Sunday feed will most likely contain a picture of some waffles packed with lots of fruity, superfood-y toppings!

I sometimes like to call these my ‘Caramel Waffles’ as the sweet decadent taste from the dates honestly taste a bit like fudgy caramel! Adding in the almond butter also gives these beauties a beautiful rich taste that will satisfy the morning taste buds and make the rest of your day just bliss. But of-course you don’t need to have these for Breakfast, go ahead and enjoy them any time of the day, they are that healthy!!

Serves: Depends on how big your waffle iron/mould is! For me it made 6 rectangle waffles.

What you will need:

• 2 cups plant based (non-dairy) milk – I used Almond milk
• 30g (+) Medjool Dates, pitted and roughly chopped (you can use soft dates)
• 2 cups rolled oats
• 1 tablespoon corn flour/cornmeal or brown rice flour
• 2 tsp baking powder (GF)
• 1 tablespoon almond butter (or more- preferably 2 tablespoons max)
• 1/2 tsp vanilla essence
• 1/2 tsp cinnamon
• (optional) A little bit of freshly grated nutmeg 

What you will need to do:

Preheat your waffle iron to a medium-high heat or your oven to around 400 ° F /205 ° C.

In a bowl, soak the dates in the milk for at least 15 minutes. Then, in a high speed blender, add the vanilla essence and the milk + dates. Pulse for a minute before adding in the rolled oats, cinnamon, nutmeg and flour. Blend until the dates are fully chopped, and the rolled oats have all been blitzed to a pancake like batter. Stir in the baking powder.

Pour into your pre-heated waffle iron or moulds. Cook to your preferred waffle taste (crispy or spongy) – All waffle irons are different.

Serve immediately, topped with your favourite fruits, seeds, super-foods, yoghurt, syrups (I would recommend trying to make a date syrup for these waffles! So good.) and ENJOY!

In the midst of goodness…

Got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **

Oil + Yeast + Gluten Free, Vegan Pizza

* Vegan * Dairy Free * Oil Free * Refined Sugar Free * Gluten Free *

Pizza is a must! I have yet to find some-one who doesn’t enjoy a slice of heavenly goodness. But these days, pizza is packed with wheat, cheese, gluten and other nasties! Don’t get me wrong, I LOVE THE STUFF, but it doesn’t help when you crave pizza 24/7 🙂

Now-a-days there are lots of beautiful and enjoyable vegan/gluten free veggie crust recipes, even some mind blowing recipes that include vegetables such as squash or sweet potato! However, it is always then when it is compromised with either lots of wheat/gluten flours, eggs, yeast and/or oil.

The story of this pizza is that one Saturday, my urge for a pizza was at a peak around lunch time! I scavenged the cupboards, brainstorming on how I could make one without any oil, yeast, gluten, dairy or eggs! And viola… my quirky ‘lets just chuck this in and hope for the best’ thinking worked!

Alright, so if you are really looking for that original pizza base, i’m sorry but this recipe may not be the utter equivalent to a doughy cheesy pizza, but I do still urge you to try it.

Of-course get creative with your own favourite toppings but here are mine:

*Tomatoes*

*Peppers*

*Mushrooms*

*Pineapple*

*Peas*

*Courgette*

+ a side salad of mixed leaves (rocket, spinach, etc.), Cucumber, alfalfa sprouts, etc.

**PLEASE NOTE THAT I USED SMALLER MEASUREMENTS OF THE INGREDIENTS IN THE PIZZA I HAVE PICTURED **

Crust:

What you will need:

• 3/4 cup buckwheat flour
• 1/4 cup (GF) Oat flour (I pulverized oats in a coffee grinder)
• 2 tbsp Chia or Flax meal (Again, I pulverized mine)
• 5 tbsp water
• 1 tsp baking powder
• 2-4 tbsp of water (as needed)
• 1/2 tsp (or more) Oregano or mixed dried herbs
• salt and pepper (optional)

• Organic Chopped tomatoes or tomato sauce 

What you will need to do:

Firstly, make your Chia/ flax ‘egg’. Simply combine the chia/flax meal and the 5 tbsp’s of water to a small bowl. Let it sit in the fridge for 20 minutes or more.The mixture gets gooey which is a perfect egg replacement.

Preheat the oven to 180°C (350/60°F).

Mix all the dry ingredients in a medium to large sized bowl.  Then add 2 tbsp of water and the chia/flax ‘egg’, stir. Then add more water until you start to form a ball of ‘dough’. If it is too sticky add more oat flour.

Either: Place the ball of dough on a non-stick baking tray or a greased tray and flatten out with your palms or another tool…

OR- Place the ball of dough on a non-stick mat or on parchment paper with another mat or more parchment paper over the top. With a rolling pin, roll out the dough until it is thin but not to thin. Peel of one of the baking sheet.

Don’t worry if the crust doesn’t look fancy, it has a beautiful rustic edge that looks quit fab! (Any-way it will all be gobbled up soon)

Bake for 5- 10 minutes or until the crust starts to get a little golden. Then add the tomato sauce (or if you like, you could spread pesto or hummus onto it) ! Now, go ahead and add as many of your favourite pizza toppings as you like! Sprinkle with some more dried herbs/oregano and season to taste (optional).  Then, bake for another 5-10 minutes or until you see your preferable colour to your crust/toppings!

Serve immediately with a side salad or whatever you like.

ENJOY!

 Got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **