Food | Rebecca TG

5 easy ways to detoxify your body after the Christmas holiday

3 January 2024

Let’s face it, Christmas brings joy and happiness and you spend precious time with family and friends, but how stressful for your body is when you change your diet during this festivity?

5 easy ways to detoxify your body after christmas

These 5 easy ways to detoxify your body are the most simple steps to take if you want to get back on your usual diet, to feel healthy and energetic again. The real aim of this detox is not to lose weight or gain muscles or other, for that you need a stronger body and mind work.

Following this detox, you will finally help your body eliminate toxins. Even though your body is designed to eliminate these toxins by different organs – such as the liver, the kidneys and the skin itself – it won’t mind extra conscious help from the outside too.

Detoxify your body in 5 easy ways

1. Eat Anti-Inflammatory Foods

When we talk about body detox we mainly think about the food we intake to make this process effective, this is why the quality and nutrition of a specific aliment is so important if you want to detoxify your body after Christmas or any stressful period.

5 easy ways to detoxify your body anti-inflammatory food

Anti-inflammatory foods are fibre-rich foods like fruit, vegetables, beans, nuts, seeds, whole grains, lean protein, and probiotics that aid gut and liver function. The most anti-inflammatory foods are berries, broccoli, tomatoes, turmeric, green tea, mushrooms, avocado and more.

Avoid strictly fried, sugary, processed foods and red meat. Those foods increase the risk of chronic illnesses like diabetes, heart disease, and obesity. Whole foods in general will help your organism to push away faster unwanted toxins and keep you healthy.

2. Get good sleep

We sometimes tend to forget how important is it to have a good sleeping routine. But let’s just think about it: how can you have a healthy body if you don’t have a healthy mind too? That is why to detoxify your body it is important to get back to a good sleeping routine.

5 easy ways to detoxify your body good sleep

Experts advised that adults sleep about seven to nine hours per night. There are for sure things you need to avoid before bedtime so you can have quality sleep, these are: avoiding stimulants before going to bed (caffeine and alcohol), keeping your room cool, quiet and free of technology screens and trying to have standard sleeping hours.

Sufficient rest will help reduce stress and inflammation so your body can function at its best.

3. Get moving

Simple as that, move your body if you want to detoxify from toxins and get back into your healthy life. Why? Because toxins can be eliminated through the skin too, and as we have our bodies covered with skin one of the 5 easy ways to detoxify your body is by sweating.

5 easy ways to detoxify your body get moving

In this way, your body safely and effectively eliminates heavy metals like nickel, lead, copper, arsenic, and mercury. Regular physical activity also has mental health benefits. Exercise helps you feel less anxious and reduces depression symptoms. So by creating good habits, you can actually modify other bad ones that no longer serve you.

If you can cycle to your job do it, if you can walk to do groceries avoid taking your car for 5 minutes driving. Try to find any excuse to have a daily walk around your neighbourhood, walk on the beach if you can, or go for a hike in a park when you have free time. Stay active your body and mind will only be happy.

4. Stay hydrated

Drinking water is very important, especially if your goal is to detoxify your body after Christmas or a stressful period. The intake of water will help your kidneys flush out toxins, try to drink at least 1.5 liters of water and eat fruits and vegetables that contain a lot of water to help you stay hydrated.

If you want to switch a couple of glasses of water during the day opt for a green tea to improve your blood pressure and cholesterol; or herbal infusion (such as fennel seeds, liquorice, turmeric, dandelion and others). Also, infused water with fruit can be ideal to tempt yourself to drink more try with lemon, cucumber, strawberries, mint, cinnamon, rosemary, apple and so many more. Follow your taste.

5. Eat to please your gut

Last but not least of these 5 easy ways to detoxify your body is definitely keep your gut healthy. Improving your gut health can reduce gastrointestinal issues, it is also key in supporting and regulating body functions and keeping your systems running healthily. Very important is also the connection and the impact on the brain, in fact, a healthy gut promotes and supports good mood and mental wellness.

Always prefer whole foods, particularly fermented foods and fibre-rich foods like vegetables and fruit. Probiotics and prebiotics are both playing their role in your gut – and in your detoxification journey – so consider consuming these foods during this period and integrating them into your diet after the detox.

Some examples of probiotics are fermented foods such as Kombucha, yoghurt, kefir, sour kraut, kimchi and tempeh.

A good amount of prebiotics can be found in these foods: artichokes, garlic, mushrooms, banana, peas, asparagus and much more.

Potential risks and side effects

Most of the detox plans you can find online require drastic changes to your body that are not often good. Because your body can eliminate toxins by itself even when you had a good period of stress, these 5 easy ways to detoxify your body after Christmas are just guidelines to help your body do a better job of eliminating toxins.

detox, detoxifying, detoxify-4232110.jpg

This is not a restrictive plan, in fact, these 5 steps to detoxify are easy to follow and mainly good habits to keep with you to have a healthier lifestyle for the rest of your life.

Avoiding refined sugar, meat, alcohol, fried and processed food is not just a good way to eliminate toxins faster is just a good habit to maintain your body and mind in healthy conditions. The same is true for the seven to nine hours of sleep, for the daily walk or workout we might need to include in our routine and for the importance of drinking water every day of our life.

Do you want an extra way to stay healthy? Try meditation, it won’t fix your problems but it will help you be more aware of yourself and your choices.

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Sugar-free and vegan Banana bread | The best recipe

15 November 2023

Taste the best Banana bread recipe. Vegan and sugar-free for a moist, healthy and delicious Banana Bread.

Banana bread is known to be an easy bake recipe made with overripen bananas you didn’t have the chance to eat and they got old over time. Also, this famous bread is known to be so sweet, surely for banana fruit, but also the generous amount of refined sugar added. But let me ask you, do you really need the Banana Bread to be that sweet and unhealthy? I don’t think so, and here I have the right recipe for you!!

My sugar-free and vegan Banana bread will definitely let you change your mind over the industrial classic recipe. Here is the best recipe for vegan Banana bread and you are going to fall in love with this naturally sweet, soft, moist and guilt-free recipe that will make your family and friends happy, and of course you, because the process is so easy and fast.

I had the chance to work on a banana farm in North Queensland, Australia, for almost a year. – Here you can discover how I could work and live in Australia, come read this chapter of my life-. Guess what I didn’t have to add to my grocery list for this time. Yes, exactly – bananas.

Free bananas mean lots and lots of Banana bread baking, I love that I was able to perfect my recipe and finally share it with you.

Sugar-free & vegan Banana bread ingredients

Ripe bananas – the main ingredients of this recipe are bananas, best when they are overripe and soft. The natural sweetness at this stage is at its highest.
Flour – I use for this recipe oat flour and plain flour. Good alternatives are also whole wheat flour or gluten-free flour.
Plant-based milk – my favourite choice will always be oat milk, creamy, not too sweet and nutty. Feel free to use the one you like the most.
Maple syrup – This golden syrup is definitely my favourite natural sweetener, of course, 100% maple syrup.
Coconut oil – gives the bread the perfect amount of moisture and a little hit of coconut flavour. If not a big fan of coconut you can replace it with olive oil, vegan butter or another oil of your choice.
Baking powder – as a baking recipe we will need a bit of baking powder to let the banana bread rise a little to give a fluffier texture.
Lemon – to balance the sweetness of the final product and to give a hint of citrus flavour
Cinnamon – do I have to tell you why? Well, it just tastes good.

Optional to your taste:

Nuts or seeds
Chocolate chips
Cocoa powder
Berries

Can I use medium-ripe bananas for this sugar-free recipe?

The main reason why we want to use overripe bananas is because they are naturally at their sweetest level, so it is best to use them for this sugar-free recipe and they give better moisture to the banana bread.

But if you only have bananas that are medium-ripe they can be used too. Use this simple method to get the fruit to soften and caramelize the sugars within: put the bananas on a parchment-lined baking tray in the oven at 170°C for around 15-20 minutes. This way you will get to mimic the texture and flavor of overripe bananas.

How can I store the vegan Banana Bread?

To store this sugar-free vegan banana bread is just as easy as to make it. You have a few options depending on your necessity and how long you want to keep the banana bread fresh.

baked goods, banana bread, delicious-7391831.jpg

Room temperature: If you are planning to share the banana bread you can easily store the loaf for a day or two in your kitchen, simply cover it under a cake dome or anything similar that will keep the bread moist and fresh.

Fridge: For over 4-5 days the banana bread will be better to sit in the fridge, always making sure it is covered and doesn’t let in the other food scents. Reheat it in a toaster and will be just as delicious as it was just baked it.

Freezer: This is just the perfect way to store this sugar-free banana bread if you are planning to have it as a breakfast when you desire. Use a food container or reusable bag and place the sliced banana bread. Every time you crave one, just toast it on defrost mode, spread some vegan butter or peanut butter and enjoy it.

More baked vegan recipe

Sugar-free vegan Banana Bread | The best recipe

The best healthy recipe for a vegan, sugar-free Banana bread. This easy vegan banana bread is moist, flavorful and tastes just like the traditional one. Simple to make and perfect for breakfast or as a snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Ingredients

Dry ingredients

100 g Oat flour 2/3 cup
90 g Plain flour (gluten-free or wholemeal are perfect too) 1 cup
1 ½ tsp baking powder
a pinch of salt
½ lemon zest
1 tsp ground cinnamon

Wet ingredients

4 medium or big very ripe bananas
150 g maple syrup 1/2 cup
75 g coconut oil (or evo or vegan butter) 1/3 cup
50 g oat milk (or your favourite milk alternative) 1/4 cup

Instructions

Preheat the oven to 180°C (360°F) and line an 8-inch baking pan with baking paper.
In a large mixing bowl start smashing with a fork 3 of the 4 bananas. Make sure you don't leave any big pieces.
Add the rest of the wet ingredients to the smashed bananas: oat milk, coconut oil, maple syrup, and freshly squeezed lemon juice.
Without overmixing, add the dry ingredients: oat and plain flour, lemon zest, cinnamon, baking powder and a pinch of salt.
Pour the batter into the lined baking pan and place on top the left banana divided in half-length.
Feel free to add to the mixture: chopped walnuts, blueberry, chocolate chips, vanilla or any other extra flavour that you want to have in this sugar-free vegan banana bread.
Bake the banana bread for 40 to 50 minutes (check with a toothpick if you are not sure, if this comes out clean the baked bread is ready)
Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Once the bread is cool, cut it into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.

Keyword banana bread, breakfast recipes, sugar-free and vegan banana bead, vegan banana bread

Sugar-free and vegan Banana bread | The best recipe Read More »

How to make pumpkin gnocchi. Vegan easy and tasty homemade recipe.

15 September 2023

As we get closer to autumn season my mind can only think about the many fruit and vegetable nature have to offer in this lovely time of the year. Temperature goes slowly down and we might need to go out with an extra jacket, but who cares when the colours that surround us are the shade of red, yellow and green?

And here comes pumpkin, the perfect autumn fruit (because it is not a vegetable). Thousand of recipes can be made with this perfect ingredient, sweet and savoury.

But today we are going to make an easy, yet tasty recipe: pumpkin gnocchi. To start the autumn the best way!

On this page, you will learn how to make the best pumpkin gnocchi just by following the few guidelines I share; also, at the end of the article you will read about the best matching sauce for this tasty recipe.

Easy pumpkin gnocchi recipe

Since I have lived around the world for over 9 years now, every time I start working in a new restaurant everyone is like: “Oh my God, you are Italian! I love bolognese, chicken parmi, mushrooms carbonara” and so on.. I get a little sad when all the tasty, simple and traditional Italian food gets altered with thousands of different ingredients that do not even make sense together.

Though I do understand the fact I might be on the other side of the world, or somewhere where Italian cuisine isn’t a big thing, I always try to explain what is for real Italian food! (at least for Italians)

The deep connection with food in Italy seems to be as old as the Romans; back when all the feasts abounded and food and wine were a big part of it. This might be the reason why the whole country and most of the Italians are very connected to the simplicity of the ingredients the peninsula has to offer.

Pumpkin gnocchi isn’t the main gnocchi recipe – potato gnocchi is the original one – but the unique taste and nutritional value of this fruit make this gnocchi recipe easy to make, sweet in taste and lighter to digest. So if you are looking for these characteristics for your next meal or for your dinner with friends and family this is definitely the recipe to try. And don’t worry, you won’t get it wrong!

What ingredients do you need?

Funny as something so delicious can be made out of a few ingredients only, and guess what: it is naturally vegan, as you won’t need to add any eggs or cheese to the dough.

As the pumpkin will give the most of the flavour and texture, the sauce you are going to use can be as simple as butter and sage or a light tomato sauce.

Delica (Mantovana) or Kabucha pumpkin are the best options for this dish. You will need to use a dry and sweet pumpkin to obtain the best flavour and texture for this simple gnocchi recipe.
Plain flour
Salt

How do you proceed to make pumpkin gnocchi?

This pumpkin gnocchi recipe requires fresh and good quality ingredients. The dryest the pumpkin the better texture you will achieve.

Avoid the use of butternut squash or can cooked pumpkin as they contain a higher water percentage and they are just not right. Pumpkin gnocchi has its origin in Mantova (the countryside of the Lombardy region) and here is where you get the best pumpkin to make this recipe: zucca Mantonava. This variety is quite easy to find in Europe, though if you struggle it is okay to use the Kabucha pumpkin variety.

Let’s start to rock’n’roll!

Heat the oven to 180°c (160°c fan). Start by washing the pumpkin and cutting it into halves, remove the seeds – keep them aside if you need to make some baked spicy snacks – and cut the pulp into big chunks. Place them on a tray with baking paper and place around a whole garlic and fresh rosemary.

Put the pumpkin in the oven for about 30-40 minutes or until soft making sure they don’t get coulored.

vegan-pumpkin-gnocchi-recipe-how-to-make

Once cooked remove it from the oven and peel the skin off – I find it easier when it’s cooked, and you can use it to make crunchy pumpkin chips – while it is still hot start mashing the pulp with a potato masher or a fork.

Depending on how much pumpkin mashed pulp you have, start adding the weighted flour and the salt to make a soft yet consistent dough. Let it rest over sprinkled flour for 10 minutes under a dry cloth. Once the time has passed check if you may need to add a little more flour to get a more solid texture, and divide the dough into smaller pieces.

Roll it with your palms to form a thick sausage (2 cm diameter) and start cutting around 2 cm in length. Place the pumpkin gnocchi on a dry tray with sprinkled flour making sure they do not stick together. Repeat with the remaining dough.

pumpkin-gnocchi-how-to-make-them — _{Photo Ricette Gourmet}

Meanwhile, the gnocchi gets a little extra rest, fill up with water in a deep saucepan and take it to a boil, add the salt and pour slowly the pumpkin gnocchi into it. To be sure they don’t stick while cooking, give it a little stirring and wait for them to bob to the surface.

Pick them up with a skimmer and add it to your favourite sauce.

Which sauce should I use?

As promised here are some simple seasonings for your tasty and easy pumpkin gnocchi recipe.

Butter and sage. Melt the butter in a frying pan and add the fresh sage leaves. Let the essential oil of this aromatic herb blend together with the butter and add your gnocchi straight into the pan. Drizzle a touch of freshly grated nutmeg. Yes, you can use vegan butter and get the same experience.
Garlic and basil tomato sauce. Make a simple soffritto with garlic cloves and fresh-picked basil. Once the perfume of these three ingredients has reached its peak, add passata and cook for around 20 minutes low simmer with a pinch of salt.
Creamy mushroom sauce. Cook the mushrooms in a pan, add cooking water, salt, pepper, rosemary and garlic. Let it cook for 10 minutes maximum and blend everything together adding a dash of olive oil and cooking water if needed.

Vegan pumpkin gnocchi. Easy and tasty recipe.

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Prep Time 50

Cook Time 5

Course Main Course

Cuisine Italian

Servings 4 people

Calories 150 kcal

Ingredients

700 g Delica pumpkin or Kabocha
100 g Plain flour you might need a little extra if the pumpkin is to watery
salt

Instructions

Preheat the oven to 180°C (or 160°C fan).
Wash the pumpkin and cut it into halves, remove the seeds and cut the pulp into big chunks. Place them on a tray with baking paper with whole garlic and fresh rosemary.
Cook the pumpkin in the oven for about 30-40 minutes or until soft making sure they don’t get coloured.
Once it's cooked remove it from the oven and peel the skin off. While it is still hot, mash the pumpkin with a potato masher or a fork.
You should have now about 500g of cooked pumpkin.
With the pumpkin mash on a wooden surface form a fountain and start adding the 100g of flour in two steps. Add the salt.
Knead fast the dough and form a ball with a soft yet consistent texture.
Let it rest over sprinkled flour for 10 minutes under a dry cloth. Once the time has passed check if you may need to add a little more flour to get a more solid texture, and divide the dough into smaller pieces.
Roll it with your palms to form a thick sausage (2 cm diameter) and start cutting around 2 cm in length. Put the pumkin gnocchi on a dry tray with sprinkled flour making sure they do not stick together. Repeat with the remaining dough.
Meanwhile, the gnocchi gets a little extra rest, fill up with water in a deep saucepan and take it to a boil, add the salt and pour slowly the pumpkin gnocchi into it. To be sure they don’t stick while cooking, give it a little stirring and wait for them to bob to the surface.
Pick them up with a skimmer, waiting for them to show on the surface, and add them to your favourite sauce.

Keyword gnocchi, italian cuisine, main dish, pumpkin gnocchi

How to make pumpkin gnocchi. Vegan easy and tasty homemade recipe. Read More »

Pasta e ceci – The original and creamy pasta with chickpeas

2 August 2023

Pasta e ceci (pasta with chickpeas), is a classic of Italian cuisine. Simple, tasty, comforting, and perfect for all 4 seasons.

This famous dish has been playing an important role in most Italian families, and each of them has their own way of making it and their own choice of ingredients. Pasta e ceci can be referred to as a soup, a stew, or a pasta dish; this can change simply being in different parts of the country: north, centre of Italy, or south.

I always believed that the secret of good Italian cuisine lies in its simplicity, whether the choice of the ingredients or the way of cooking them. The combinations of the different nutrients make some of the most common Italian dishes famous for their fantastic taste and healthiness.

Pasta e ceci (chickpeas pasta)

Pasta e ceci is a common dish in southern and central Italy. This dish happens to be very popular in Basilicata (the region where my family is from), in fact, pasta with chickpeas, is part of the peasant cuisine tradition in Italian cuisine.

Ceci (chickpeas) are high in protein and by combining them with the protein from pasta you can optimize the quality and obtain an almost complete healthy meal.

Pasta e ceci is born as a vegan dish, of course, but every region has its own way of making it, by adding different ingredients. The classic recipe, the one from Basilicata includes fresh homemade pasta, lagane; similar to tagliatelle but thicker and shorter, chickpeas, garlic, rosemary, and fresh Roma tomatoes. While in Rome, the recipes require extra anchovies for a more sapid flavour.

The best thing about this pasta dish is definitely the creaminess and the simple yet pleasant flavour you will be able to enjoy with your family, friends, or just by yourself.

Choose your ingredients

Pasta e ceci, like most Italian dishes, is simply delicious without needing thousands of ingredients since the choice of good quality ingredients is the only big deal itself. That is why I will give you some tips on how to choose your ingredients for this chickpea pasta recipe.

pasta e ceci chickpeas pasta ingredients

Pasta. To be able to make a good pasta e ceci you will need to choose a quality of pasta that will celebrate and help the meal to be the creamiest and the most comforting you can. You can use a short tubular shape, fresh homemade lagane, or broken long pasta. For this recipe, I decided to use the original pasta shape we mostly use in Italy for this kind of combination (bean pasta, chickpeas pasta, potato, and others): la Molisana Misto corto n°58.
Ceci (chickpeas). Depending mostly on the time you have to make this recipe, you can choose between dry or cooked chickpeas. I rather use dry chickpeas for most of my recipes, because I can cook them as I want adding the quantity of salt I desire and more. Make sure you know already the quality of the chickpeas you are going to buy as you won’t be left disappointed. (keep acquafaba for other recipes)
Garlic. The freshest the better.
Rosemary. Freshly picked from your herb garden or from the supermarket, but fresh.
Fresh Roma tomatoes. To give a little bit of acidity to this “sweet” base dish, fresh tomatoes are the best option, thus they can be replaced with a little of tomato paste.
Extra virgin olive oil. Of course, the one and only, EVO, is the ingredient number one in majority of the Italian recipes. Use it to cook the chickpeas and to add a drizzle to finish the pasta e ceci.

Pasta e ceci – The original and creamy pasta with chickpeas (ceci)

An original Southern Italy recipe

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Cook Time 1

Course Main Course, Soup

Cuisine Italian

Servings 4 people

Ingredients

400 g cooked dry chickpeas around 200g dry chickpeas
270 g Pasta, corto misto la Molisana
5 garlic cloves
2 Rosemary bunch
2 Roma tomatoes
as needed Extra Virgin olive oil
to taste black peppercorn
to taste salt

Instructions

Cooking the chickpeas for Pasta e ceci

First thing first, if you are using dry chickpeas make sure to soak them for at least 10-12 hours in water and bicarbonate. This will help to break down the pectin in the beans, softening their skins and reducing their cooking time.
The day after, rinse the chickpeas and cook them in water, with a bunch of rosemary and a couple of garlic cloves. This will take around 40-50 minutes of cooking.
Once the chickpeas will be ready, strain them but make sure to keep the cooking liquid.

Pasta e Ceci

In a large pot, pour some EVO and make a quick soffritto with the crushed garlic clove (skin on it's fine), a little bunch of freshly picked Rosemary, and a couple of black peppercorns.
When you start smelling at their full these three ingredients, add on the chopped fresh tomatoes or the tomato paste, making sure the heat of the olive oil is extracting all the essential flavor out. Let it cook for some minutes with a dash of white wine.
Remove the garlic and add the cooked chickpeas.
Start smashing part of the chickpeas with a potato smasher or a hand blender to make the pasta sauce the creamiest as possible. Add the chickpea cooking liquid and some vegetable stock (or water) and bring to a boil.
Make sure you have just enough water to cook the pasta as you will not strain any excess out of the pot. In that water is contained all the flavor and the creaminess you will need to enjoy Pasta e ceci in the best way.
Once the water is boiling add salt to taste and pasta and cook it al dente. (2-3 minutes less its indicated on the pasta package)
Let it sit for a couple of minutes just for the liquid to tighten up as it cools due to starch from the chickpeas. Adjust the consistency if needed with water, stock, or aquafaba (chickpeas cooking water).
Serve the pasta e ceci in a terracotta bowl, drizzling some EVO a sprinkle of freshly chopped rosemary and freshly ground black pepper. If you like the cheesy taste with your pasta don't be afraid to add Parmigiano or nutritional Yeast.

Keyword chickpeas pasta, healthy, italian classic, original italian recipe, pasta e ceci, southern italy recipe

_{some of the pics are from Serious Eats}

Pasta e ceci variants

As mentioned at the beginning of the post, pasta e ceci, can have a few variants. Can be made brothy, just like soup or dryer in terms of sauce; also the addition of a protein can make this dish completely different. Mussels, guanciale (cured pork cheek), or anchovies are just some examples.

The Roman version of this original and creamy Italian dish is simply adding to the basic soffritto with garlic, rosemary, black peppercorns, and some anchovies to enhance the taste of the entire plate. Remember not to exaggerate with either the anchovies or the salt; as the sapidity will depend also on the tasty anchovies.

Some people also like to do a vegetable soffritto, which includes a small brunoise of white onions, carrots, and celery in addition to the other ingredients.

Make ahead and storage

Have you just cooked too much pasta e ceci and now you have some spare? Don’t worry, actually, this kind of pasta will delight your palate also the day after.

Store it in the fridge in an airtight container for up to 2 days. Reheat it in a pan with a drop of EVO and a little water to lose the creamy sauce.

Are you ready to make this recipe? I would love you to share your result in the comment and if you knew anything about this traditional Italian recipe. The variant I prefer to eat is my grandmother’s recipe with lagane pasta, let me know which is your favorite variant and if you would like the lagane recipe for the best pasta e ceci.

Pasta e ceci – The original and creamy pasta with chickpeas Read More »

the best vegan cinnamon rolls recipe ever, easy and so tasty

Vegan Cinnamon rolls | Simple and delicious recipe for a homemade breakfast

28 January 2023

If not with cinnamon, what’s the best way to start your day? This is the best vegan cinnamon rolls recipe that will make you feel like having breakfast in an artisan bakery. Simple and delicious, as cinnamon rolls need to be, but also vegan, yet soft and exquisite.

Are you ready to make the vegan cinnamon rolls recipe from your kitchen? I tried this recipe 4 times now and every time is a good success; for myself and of course for my guest and friends. It is very simple, not too sweet, delicious and naturally vegan. Trusts me when I say it will be a triumph for your breakfast with others and also to delight and treat yourself the best way.

In this article, you will find not only this amazing and vegan recipe, but also you will read where the cinnamon rolls come from, what are the main ingredients you will be using and how to replace them in case you want to have a gluten-free or sugar-free recipe; don’t forget also there will be a sourdough starter (lievito madre) variant for you if you read until the end.

So sit tight and enjoy the reading and of course, the making.

Vegan Cinnamon rolls

My mother is the first biggest cinnamon lover I meet in my life. Despite the use of this sweet, woody and pungent spice in my country is not such a big deal, in my house cinnamon sticks and cinnamon powder was ingredients that always have their space in the cupboard. She would have the same request to my auntie to bring on her way from the USA to Italy: cinnamon in any form.

Sundays morning at home would smell not only fresh homemade lasagna or sourdough but also “torta di mele” (apple cake) with cinnamon. So no need to say why I fell in love with this spice.

The cinnamon rolls have their origins in Northern Europe extending then to the USA and later they get to spread all over the world. Called by different names but within the common taste (from the spice mainly), softness (from the butter and eggs) and the rolled dough, fried or baked; I dare you to resist the smell.

Ingredients

This vegan cinnamon rolls recipe won’t require a lot of ingredients, which is why it is very simple to make and so easy also to find the right ingredients. Though you will need to put as much love into the making process and foll

Plain flour: I used normal plain flour on this recipe to provide the dough structure. I find this flour to be the best for these vegan cinnamon rolls, but it can be substituted with bread flour, to give the dough higher protein levels and so a more chewy texture. If you want to make this recipe gluten-free, simply use gluten-free plain flour instead of the normal one.

Vegan butter: the fat part of the dough, this gives softness to the final results. If you don’t like to use this vegan alternative, organic coconut oil can be your best choice. I love this ingredient.

Alternative milk: my favourite choice is oat milk so this is what I used for this recipe, though if you have any other preferred alternative milk, don’t be afraid to use it.

Cinnamon powder: the tastier the better, obviously!

Sugar: cinnamon rolls are definitely known to be sweet and tasty, even though I am not a big fan of refined sugars, some recipes are better with the use of it. I find organic raw sugar works perfectly fine with this recipe. The sugar inside the dough will activate the yeast and let this rise at its best, instead for the filling I used good demerara sugar, to give the vegan cinnamon rolls more molasses and caramel taste. Sugar-free recipe? No worries just use coconut sugar or any other sugar alternative.

Active dry yeast is as simple as that, just add it following the recipe below and it will do all the hard jobs together with the right temperature and the sugar.

Have you just refreshed your Lievito madre (Italian sourdough)?

That is the perfect time to use this amazing ingredient for this vegan cinnamon rolls recipe. Replace the use of active dry yeast with 150g of active and bubbly sourdough.

If you are wondering how to make a sourdough starter, here is my recipe and process to do it and to fall in love with this alive yeast that can make your baking even more delicious and healthier.

More baked vegan recipe

Vegan Cinnamon rolls – Simple and delicious recipe

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Prep Time 1 45

Cook Time 30

Course Breakfast

Cuisine Danish

Servings 8 people

Ingredients

Dough

480 ml Oat milk 2 cups
130 g Vegan butter 1/2 cup
50 g Organic raw sugar 1/4 cup
7 g Active dry yeast 1 packet
690 g Plain flour 5 1/2 cups
1 tsp Salt

Filling

170 g Vegan butter 3/4 cup
140 g Organic raw sugar or demerara 3/4 cup
2 tbsp Cinnamon powder

Icing

160 g Icing sugar 1 cup
2 tbsp Oat milk
1 tsp Vanilla extract

Instructions

Melt the vegan butter and pour it into a large bowl together with the oat milk and the organic raw sugar. The mixture should be between 37-43°C before proceeding with the next step.
Add the dry yeast into the bowl and leave it for 1 minute without combining the yeast. Now mix the warm ingredients.
Keep aside around 90g of flour and add the remaining 600 g into the milk mixture. Mix them well with a wooden spoon until a smooth dough forms.
Cover the bowl with a towel or reusable wrap paper and set it in a warm place to rise for 1 hour.
Preheat the oven to 180° C (350° F).
While you are waiting, make the cinnamon butter by stirring the cinnamon, sugar and butter with a spatula. Until come up with a soft and spreadable consistency.
Once the dough has doubled in size, add the remaining 95 g of flour and salt.
Knead the dough lightly on a well-floured surface, adding flour if necessary until the dough doesn't stick anymore.
Roll out into a large rectangle, about 1cm thick, making sure you have fixed and sharp corners.
Spread evenly over the rolled dough the cinnamon butter. Add extra cinnamon if you like a more spicy, woody and sweet taste of this spice.
Now ready to roll it. Lengthwise start to roll, forming a cylinder and pinch the seam closed. Place seam-side down and trim the two ends.
Rub generously the two trays you are going to use for baking the cinnamon rolls.
Start to cut the rolled cinnamon dough by cutting the log in half first and then, using a thread or a sharp knife, slice the dough evenly sized. About 8 cm thick each will be perfect. You should get 14 cinnamon rolls in total.
Place 7 vegan cinnamon rolls in each tray, one in the centre and the other six around the sides. Cover with a cloth and let it rise for another 30 minutes in a warm place.
Prepare the frosting in a small bowl. Mix the icing sugar, valìnilla extract and the oat milk and whisk until smooth.
Ready to bake? Remove the cloth from the trays and bake the vegan cinnamon rolls in a preheated oven at 180°C for 25-30 minutes, until golden brown (or until you can't resist the smell anymore).
When ready, take it out from the oven and drizzle the frosting on top, while still warm.
Have your coffee or orange juice ready and enjoy your delicious vegan cinnamon rolls.

Keyword cinnamon rolls, vegan cinnamon rolls

Vegan Cinnamon rolls | Simple and delicious recipe for a homemade breakfast Read More »

How to make the best Overnight Oats – 3 healthy and rich topping ideas

1 Comment / 23 October 2022

The best overnight oats recipe does exist and you are just about to read how to make it, which ingredients why I choose them and some of the many variants you can do with simple and seasonal ingredients.

This recipe will be added to your favourite ones to eat for breakfast, snacks and dinner. When I first discovered the creaminess, healthiness and also simplicity of preparing it, I decided to make it one of my ideal breakfasts.

Overnight oats have also big practicality to be not only easy to make but also can be prepared in advance (not necessarily overnight) and in bulk; this is because their high preserve characteristic makes them stay for up to 5 days when stored correctly, at the right temperature and correct precautions.

So get your creativity together as we will start to make this simple, tasty and healthy breakfast to prepare in advance and to consume at the beginning of your day, starting your journey with some sweet and kind tastes and with most of the macro and micro-nutrients you will need to please your mind, soul and body.

Out for a camping/hiking weekend? No worries, you can take this breakfast with you, ready from home without the need to take a lot of ingredients on your trip. Check also other “easy camping breakfast” ideas to add to your journey

Health benefits of overnight Oats

Have you ever heard about Overnight Oats or Bircher Muesli? In case you haven’t these are fantastic ways to consume oats, without the need to cook them on a stovetop or microwave; giving you extra time for yourself during the morning and still enjoy the goodness of this tasty breakfast.

Overnight-oats-health-benefits — _{Photo by Amazin’ Graze}

Let’s take a closer look at the health -and not only – benefits of this meal:

Their high nutritional value, not just provides a good amount of fibre, protein and antioxidants, but oats itself also contain a wide range of vitamins and minerals that promote a happy gut.
The soaking process of the oats breaks the starches down and reduces phytic acid making them easy to digest and to absorbs their nutrients.
Contain a high amount of resistant starch that helps you to fill fuller for a longer time, making the overnight oats a good weight loss (and control) breakfast choice.
Time and money saver as the main ingredient you are going to use is cheap and you will only need 5 minutes to prepare and store the jars for the day after.
You can get as creative as you want to make them.

Overnight Oats Ingredients

1 Oat: The first ingredient to make overnight oats, are the oats themselves. Steel-cut oats are the best and healthier choice, but they seem to be difficult to find in every shop and for this recipe, they won’t provide the best consistency; tho you can opt for rolled organic oats to obtain a better texture.

2 Milk: Any milk will be fine with this recipe, I have used oat milk as my favourite for a long time but soy milk, coconut milk and almond milk are perfect too. In case you want a lighter breakfast use water as the liquid part.

3 Chia seeds: Full of good nutrients these seeds can give an extra hint to the texture and definitely provide all the rest of their benefits.

4 Coconut yoghurt: My overnight oats recipe contains vegan coconut yoghurt, the flavour is so good and will boost protein and give your breakfast the best creaminess you’ll need. Even here you can use your favourite yoghurt, better if you opt for a thick one.

5 Nut butter: It is completely up to you which one to choose, almond butter, peanut butter or others will make the overnight oats taste just so good and healthy.

6 Maple syrup or sweeteners: Honey or maple syrup are nice sweeteners to be used if you looking for a sugary taste.

7 Toppings: Here is where you create your favourite taste, from seasonal fresh fruits, dry fruits and nuts, to spices (such as nutmeg, cinnamon and cardamom), flavours and chocolate. If you keep reading, I will tell you my favourite ones so you can indulge in them. Now, let’s get crazy and creative!

How to make it

So easy to make that you won’t need to make any extra equipment dirty, in fact, all you will need is a tablespoon, the jar or glass where you will make and store the overnight oat and a knife to cut the fruit of your choice.

Combine in a jar the rolled oats with chia seeds, your favourite yoghurt and the sweeteners; add then the milk and the nut butter of your choice and stir the mixture until the texture is smooth and creamy and no lumps seem to appear.

When this is well mixed you have the option to make it fully ready for the day after straight away, by laying the diced fresh fruits, nuts and other flavours; or to store it with a lid in the fridge and add the topping the following morning.

Best Overnight Oats Ideas

Here are some of my favourite overnight oats ideas, but the enormous amount of different flavours you can have will drive you crazy.

Don’t forget to use seasonal and even better organic and local fruit. Farmer’s markets are some of my favourite places to shop for these as you can buy healthier, not necessarily imported, cheaper ( sometimes) ingredients and you help support small businesses and family-owned farms. Don’t forget your reusable bag.

Kiwi and dark chocolate: One of my favourite fruits is kiwi, not only for the taste but also the high nutritional value and benefits of these “berries” make them even more enjoyable to your gut too. Yes, if you want to boost nutrient intake you can eat the skin too. Add dark chocolate or other of your choice and sunflower seeds.

Apple pie: I love this one! Dice the apple and mix it with plenty of cinnamon powder and chopped walnuts (or mixed nuts) to recall the baked apple pie. Little tip: caramelize the apple on the pan if you want an extra nutty and bake flavour. Eat it warm or hot, it will give you the right cosy hug you need in autumn morning.

The-best-Overnight-oats-tropical-banana-passionfruit

Tropical experience: Since I am living in Tropical Queensland at the moment, I could try some of the best tropical fruits. Fresh, local and so sweet. Definitely, the best mix will be pineapple, bananas and passion fruit. But get crazy here if you have more of these available; mango and papaya for example. Sprinkle some dehydrated roasted coconut and sink into pleasure.

Triple Berry Overnight Oats Landscape edited — _{Photo by Jaroflemon.com}

Berries joy: Fancy some berries? The crazy amount of antioxidants in these kinds of fruit will only do good to your body and soul. Raspberries, blueberries and blackberries are only some of them to use. Feel free to swap one with another or to use the dry-freeze one too (the concentration in flavour they have is a bomb for your taste buds).

Easy Overnight Oats

This easy overnight oats recipe is the best healthy and quick breakfast to enjoy with your favourites topping for a nice way to start your day.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Resting time 4

Course Breakfast

Servings 1

Calories 380 kcal

Ingredients

½ cup Organic Rolled oats
½ cup Oat milk or any of your choice
1 tbsp Coconut Yoghurt
1 tbsp Chia seeds
1 tbsp Maple syrup
1 tbsp Peanut butter

Kiwi and dark chocolate

1 Kiwi
1 tbsp Dark chocolate chips
1 tbsp Sunflower seeds

Apple Pie

1 Pink lady apple
1 tsp Cinnamon powder
1 tbsp Chopped walnuts

Tropical experience

½ Banana
1 tbsp Dehydrated coconut
1 Passion fruit

Berries joy

1 tbsp Blueberries
1 tbsp Raspberries
1 tbsp Blackberries
1 tbsp Pumpkin seeds

Instructions

Place the main ingredients in a glass or a bowl, mixing well to make sure the yoghurt dissolves without leaving any lumps.
Cover the container and store it in the fridge for at least 3 to 4 hours, to let the wet ingredients absorb all the dry ones.
Choose your topping and lay them on top of the stable mixture.
Cover the jar or glass again to store the oats overnight.
Enjoy the best and easy breakfast the next day.

Notes

* Please note the nutrition label does not include any toppings.

Keyword bircher muesli, easy, fresh fruit, good nutrients, healthy, overnight oats

How to store Overnight Oats

Storage methods and time come so easily with this simple recipe. Luckily the overnight oats can be made in advance, so you will be able to prepare your weekly breakfast in one day only and store it safely in the fridge.

Either you have single-dose glasses, or you prepare them in a container and scoop the mixture into a glass every time; I bet you will still have time to get ready in the morning without rushing.

Five days are more or less the edge of the shelf life for the overnight oats but, always keep in mind to use your senses to understand better whether they are still good or not. If you prepare them in advance, skip the toppings for the late days, as the fruits and nuts won’t stay so fresh for very long.

If you try this healthy and tasty recipe let me know what you think by leaving a comment and telling me your favourite topping. I am curious about others taste and I can’t wait to try more to share it with you. Enjoy this awesome overnight oats recipe.

How to make the best Overnight Oats – 3 healthy and rich topping ideas Read More »