Curried Pumpkin and Chickpea Burgers

The pumpkin season is going strong, but somehow I’m not that much into all those sweet pumpkin treats. However pumpkin is the staple piece in the autumn table, so I decided to try a little something more savory instead. And first thing coming in my mind was a burger. I mean, who doesn’t love burgers? At least I’m a big fan, and the beet falafel burger is the most read recipe on the blog so far. So that pretty much sums it up: Burgers are the thing.


This version made with yellow pumpkin, earthy chickpeas and a mixture of warming spices, is the perfect combo for your fall barbeque, a game night dinner or just to that cozy get-together with your friends. I like to serve mine with homemade gluten free oat rolls, lots of fresh veggies and pickles.

Hope you love it! Here are the instructions:

The Burger Patties
(makes approx. 9 thick patties)

1 cup grated yellow pumpkin
1 can (400g) chickpeas
juice of half a lemon
1 tbsp extra virgin olive oil
2 cloves of garlic
1 tsp salt-free curry powder
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
salt & pepper to taste

2 flax eggs*
3-4 tbsp brown rice flour

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Peel and grate the pumpkin. Transfer to a fine-mesh strainer and press out as much excess liquid as possible. Transfer to a large bowl.
  3. In a food processor fitted with an s-blade, blend the rinsed chickpeas, lemon juice, olive oil, garlic cloves and all the spices until an even paste comes out.
  4. In a large bowl mix the grated pumpkin with the chickpea-mixture, flax eggs and brown rice flour. Stir well to combine. Add a bit more flour, if the batter comes out too wet.
  5. Form the batter into 8-10 even-sized balls and flatten until about 2 cm thick patties. Bake about 30-35 minutes and remove from the oven.

Serve with your favorite buns, I used these homemade gluten free wholegrain oat rolls. Stuff with lots of fresh veggies, pickles, different sauces, etc. and enjoy! 🙂

*How to make a flax egg? Mix 1 tbsp flaxseed meal (ground flaxseeds) with 2 ½ tbsp water, let set for five minutes.


Thanks for reading, happy Saturday! 🙂

x Ella



Fudgy Beet Chocolate Brownies

Long time no beet! I love beets, but the white kitchen of mine might slightly disagree and that’s why I haven’t recently been cooking with them that much. But things have changed, since my beet brownie recipe needed the final touch to become perfect and to be shared. I have told you before multiple reasons why to eat more beets and shared a recipe for one awesome beet chocolate cake. So now I’m sharing more super-duper delicious ways to eat more beets or just how to eat more vegetables in general, because we all do know veggies are good for you and you should eat them A LOT.

How often are you told to eat more chocolate cake? Never.

But that’s about to change. From now on, I’m encouraging you to eat more chocolate cake, because these brownies are just super good for you! Packed with heart-beeting beets, magic fibers from oats and lots of antioxidants from raw cacao, and including only one tablespoon of (actually good) fats from cold-pressed extra virgin olive oil! I’m so excited to share this a little adapted version of that beet chocolate cake, it’s more gooey one and might cause some sticky fingers and unforgettable giggles. I’m munching mine with some gingered raspberry compote, but I think some vegan ice cream will do no harm either. 😉


Here’s what you need:

3 small beetroots
¾ cup oat milk (or any plant milk of choice)
½ tbsp apple cider vinegar

1 packed cup fresh pitted dates (about 25 small ones)

1 cup oat flour
½ cup raw cacao powder
1 tsp baking soda
½ tsp baking powder
1 tsp pure vanilla extract
1 tbsp extra virgin olive oil
pinch of salt

Here’s how to do it:

  1. Peel and dice the beets. Place them into a small pot with water, and boil until soft.
  2. Preheat the oven to 190°C and line a baking tray (I used a loaf pan) with parchment paper.
  3. In a mixing bowl whisk together the oat milk and apple cider vinegar, and let set undisturbed for couple minutes.
  4. In a large bowl combine the oat flour, raw cacao powder, baking soda, baking powder and salt, stir well to combine.
  5. In a blender/food processor blend the pitted dates, cooked beets, the oat milk-vinegar mixture and olive oil until even. Combine the mixture with the dry ingredients and stir well. Scoop the batter into the baking tray and bake in the oven for about 30 minutes. (The cake should remain a bit sticky, but not raw!) Remove from the oven and let cool a bit. Slice, serve and enjoy! 🙂

Thanks for reading, hope you love it!
Happy Sunday! 🙂

x Ella


Brown Rice and Poppy Seed Bagels

When I was a kid I used to love bagels. Then I found out that gluten and wheat wasn’t good for my stomach and got diagnosed with a wheat allergy. So that was pretty much the end of eating bagels for breakfast for me.

Lucky me, I’ve been improving my baking skills a bit with these gluten and wheat free goodies since then. And finally succeeded to bake a gluten free bagel with all that yumminess and fluffiness of the original wheat version. Made of wholegrain brown rice flour and crunchy poppy seeds, this one is the breakfast bomb that I may have been recently munching for lunch and dinner too – just to catch up the number of lost bagels during all these years. I like to serve mine with some vegan cream cheese or homemade raspberry or blueberry jam, but they are absolutely delish just as such too.

And now I couldn’t be happier to be able to share the recipe with you too, so let me introduce you my gluten free wholegrain brown rice and poppy seed bagels! 🙂


Here’s how to do it:
(makes approx. 4-6 bagels)

1 ¾ cups brown rice flour
2 tbsp ground flax seeds
1 tbsp potato starch
1 tbsp psyllium seed husk powder
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt

2 cups water
1 tbsp apple cider vinegar

+ about 1-2 tbsp poppy seeds

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. In a large bowl combine all the dry ingredients and stir to combine.
  3. Add the water and apple cider vinegar, stir well.
  4. Form the dough into 4-6 equal sized bagel rings, sprinkle poppy seeds generously on top and bake in the oven for about 30-35 minutes or until golden. Remove from the oven, let cool a bit, serve and enjoy!


Thanks for stopping by, hope you love it!

x Ella


‘Eat the Rainbow’ – Chickpea and Sweet Potato Tacos

Lately (as you may have noticed) I’ve been cooking myself big pots of all things spicy, warming and comforting. Which means pretty much just ongoing poaching of different stews and curries. However, the other weekend we had a girls’ night in, so I made an exception and cooked us some tacos.


And finally today I’m excited to share the recipe for my roasted chickpea and sweet potato tacos made with warming and immune boosting spices. I like to also add in my gluten free corn tortillas some guacamole, arugula, sweet corn and cherry tomatoes + some vegan sour cream and fresh cilantro on top. But feel free to use any additional fillings you prefer! 🙂


The Roasted Chickpeas and Sweet Potatoes
(makes approx. 4 servings)

1 can (400g) chickpeas
1 larger sweet potato
1 tsp chili flakes
1 tsp paprika spice
½ tsp garlic powder
¼ tsp cayenne pepper
1 tsp ground cumin
salt & pepper to taste

Preheat the oven to 225°C and line a baking sheet with parchment paper. Rinse the chickpeas with cold water and place onto the baking sheet. Peel the sweet potato, cut into chunky long strips and place onto the baking sheet with the chickpeas. Toss with the spices and roast in the oven for about 25-30 minutes, or until golden and crispy. Serve with corn tortillas, and enjoy!


Thanks for reading, hope you like it! 🙂

x Ella


Raw Raspberry, Pomegranate and Chocolate Cake with Cookie Crumb Base

My flat mate made the most sincere request the other night. She was asking to get to taste one of ‘the layer cakes’ seen on my Instagram feed. Of course that request made me super honored and happy, thinking wow someone is actually asking me to make a cake for them.

Since the girl is also leaving to a different city to work for six months, I thought the cake should be something a bit more special too. However this is not a farewell cake, because there won’t be any goodbyes but only see you soon. So it’s just one amazingly pink unicorn cake to be shared with a good friend on a cozy autumn night, because you really don’t need a special reason or excuse to eat some cake, do you?


Here I am, beyond excited to share the recipe for my raw raspberry and pomegranate slice cake with chocolate frosting and cookie crumb base with you, hoping you’ll love it as much as we do! 🙂

Here’s what you need:

The ‘Cookie Crumb’ Base

1 ½ cup sunflower seeds
15 fresh pitted dates
2 tbsp raw cacao powder
2 tbsp coconut oil
pinch of sea salt

The Raspberry Pomegranate Layer

1 cup coconut cream*
1 cup fresh raspberries
seeds of one pomegranate
2 tbsp agave nectar or maple syrup
3 tbsp coconut oil
1 tsp pure vanilla extract

The Chocolate Frosting

20 fresh pitted dates
5 tbsp coconut oil
4 tbsp raw cacao powder
5 tbsp coconut cream*
pinch of sea salt

*the coconut cream cans should be refrigerated for 12-24 hours

Here’s how to do it:

The ‘Cookie Crumb’ Base Layer

Start by lining a loaf pan/baking tray with parchment paper. Place the sunflower seeds to a blender/food processor and blend until grainy. Add the pitted dates, raw cacao powder, melted coconut oil and sea salt, blend until relatively even. Press the mixture into the bottom of the tray, press flat, and transfer to freezer while making the next layer.

The Raspberry Pomegranate Layer

Open your coconut cream can carefully, do not shake! Scoop only the thick part from the top to your blender/food processor with the fresh raspberries, pomegranate seeds, agave nectar/maple syrup, vanilla extract and melted coconut oil. Blend until smooth and even. Scoop on top of the base layer, spread evenly and transfer to freezer.

The Chocolate Frosting

Place the pitted dates, melted coconut oil, raw cacao powder, sea salt and five tablespoons of the coconut cream block to your blender/food processor. Blend until smooth and even. Spread the chocolate mixture on top of the cake evenly. (If you want your layers straight and not mixed, make sure the previous layer has fully set before adding the last one!) Transfer to freezer overnight, or at least for 4-5 hours to fully set.

Remove the cake from the freezer about half an hour before serving to defrost. Slice, serve and enjoy!


Have a beautiful week! 🙂

x Ella


Coconut and Oat Chocolate Chip Cookies with Chia Seeds

The October starting already? Feels like just yesterday it was summer and now they’re suddenly showing snowflake figures in the weather forecast! Well, at least this cat-and-dog weather is the perfect excuse for multiple hours spent on baking and cooking, wrapping up in blankets with a cup of hot chocolate, green tea or coffee and reading books or watching movies… the autumn dreams.

Not sure if it’s the cold and rainy weather making me consume a ‘couple’ more cups of these hot drinks in a day than I usually do. Which brings me back to these cookies. This recipe came up from the urge to have a little something to dunk in my huge tea cup and not just anything, but the kind of treat with a little bit better nutritional values. 😉


These vegan and gluten free cookies are made of the magical blend of healthy fiber-packed oats and coconut, chia seeds with a healthy portion of omega-3s, not to mention the proven health benefits of the cold-pressed virgin coconut oil and the antioxidant rich dark chocolate, meaning chocolate and these cookies are actually super good for you. But of course if you wish, you can always substitute the chocolate chips for something like dried fruits and/or nuts as well – that’s the best part of this recipe. 🙂

Here’s what you need:
(makes approx. 10-12 cookies)

1 cup oat flour
½ cup desiccated coconut
1 tbsp chia seeds
pinch of sea salt
3 tbsp coconut oil
2 tbsp agave nectar or maple syrup
1 tsp pure vanilla extract
8 tbsp water
½ cup non-dairy gluten free dark chocolate chips

Here’s how to do it:

  1. Preheat the oven to 190°C and line a baking tray with parchment paper.
  2. In a large bowl combine all the dry ingredients, stir well.
  3. Add the chocolate chips, melted coconut oil, agave nectar/maple syrup, vanilla extract and water, and stir well to form a dough.
  4. Form the dough into 10-12 even sized balls and flatten until 1 – 1 ½ cm thick (depending on how thick you like your cookies) and place onto baking tray. Bake in the oven for about 20-25 minutes or until golden and crispy. Remove from the oven and let cool a bit (the cookies will harden as they cool off). Serve with a cup of coffee or a tall glass of creamy almond milk, and enjoy!


Lots of love and happiness to your October! 🙂

x Ella