Acorn Squash Quinoa Cakes in Lettuce ‘Cups’ with Garlic Aioli

What to do when you realise the gluten free soft corn tortillas are sold out on Taco Tuesday? Go with that little lighter and more budget-friendly option instead, and buy yourself some lettuce cups. I know, it’s not the same thing, but it’ll still be a killer when served with my acorn squash and quinoa cakes and vegan garlic lemon aioli. Because you know they say ‘never eat ingredients you can’t pronounce except quinoa. You should eat quinoa.

QUINOA is the miracle grain. It contains twice as much protein as rice or barley, and is a very good source of calcium, magnesium and manganese. Quinoa also possesses good levels of several B vitamins, vitamin E and dietary fiber. It is among the least allergenic of all the grains, which makes it a fantastic wheat-free choice. Furthermore quinoa has an excellent amino acid profile and it contains all nine essential amino acids. Therefore quinoa makes an excellent complete-protein source.

So yes, you should definitely eat quinoa.


Here’s the recipe, hope you’ll love it! 🙂

Squash and Quinoa Cakes
(makes approx. 8-10 cakes)

One half of an acorn squash, roasted
1 cup cooked quinoa
1 yellow onion
2 cloves of garlic
1 tbsp extra virgin olive oil
juice of half a lemon
2-3 tbsp brown rice flour
1 tsp turmeric
salt & pepper to taste

  1. Start by preheating the oven to 200°C and line a baking sheet with foil. Place the halved acorn squash onto the tray cut side down and roast in the oven for about 30 minutes or until soft.
  2. While the squash is cooking, rinse and cook the quinoa.
  3. Place the roasted squash, onion, garlic cloves, spices, olive oil and lemon juice into a food processor and blend until an even batter comes out.
  4. In a large bowl mix together the squash-mixture, quinoa and rice flour and stir well to combine.
  5. Form the dough into 8-10 even-sized balls and flatten to 2-3 cm thick cakes. Bake in the oven for about 20-25 minutes or until golden.

Vegan Garlic Lemon Aioli

1 cup vegan cream cheese or vegenaise
4-5 cloves of garlic
juice of half a lemon
salt & pepper to taste

Mince the garlic cloves and mix with all the other ingredients. Stir well to combine and serve.


Serve the cakes with lettuce ‘cups’, lots of fresh veggies, guacamole and garlic aioli, enjoy!

Thank you for reading, have a beautiful day! 🙂

x Ella



Carrot Cake Overnight Oats

I find myself being a very much of a morning person. Going to bed early every night just to make that breakfast time come a bit earlier too. And I think there’s nothing better than waking up with (before) the sun, slowly simmering your one-portion-pot of oatmeal and then enjoying it with a big fat cup of organic coffee.

No matter how much effort I put in to get to make the most of my slow mornings every day, sometimes you just have to face the out-of-door kinda hectic morning. Picking up the largest take-away coffee on the go, I still prefer to have my own oats in the other hand. That’s when I prepare a jar of overnight oats the day before, and make sure the most important meal of the day won’t be any less nourishing even though eaten on the go.

This delicious one bowl (or jar) recipe will help brighten up even the busiest mornings, but also makes a proper breakfast when enjoyed at the kitchen table too. The fiber-packed oats will slowly rise your blood sugar levels, helping to stabilize them during the day and offering energy to carry you through the hectic morning. At the same time you get a healthy morning dose of vitamins from the carrot and orange, plus all the antioxidants from cinnamon and the sweet dates give this vegan one-jar-miracle breakfast the perfect final touch.


Here’s how to do it:
(makes 1-2 servings)

1 medium-sized carrot
1 cup almond milk
½ cup rolled oats
½ cup oat bran
1 tsp pure vanilla extract
½-1 tsp ground cinnamon
4-5 fresh pitted and chopped dates
juice of half an orange
pinch of salt

+ if your prefer some crunch-factor in your oats, add for example some nuts or seeds (sunflower, chia, pumpkin…) or some gluten free granola

Start by finely grating the carrot. Then mix all the ingredients together in a bowl, stirring well to combine. Transfer into a glass container/jar and place in the fridge for overnight or at least for 4-5 hours. I served mine with some gingered raspberry chia jam and roasted orange slices, but feel free to use any other additional toppings and enjoy! 🙂

Thank you for reading, happy weekend! 🙂

x Ella


Coconut and Oatmeal Pancakes with Roasted Banana and Orange Slices

It’s been a while since my last update, but the past few weeks have been quite a hectic. Couple weeks back I had the most amazing five days in London. And after that I’ve been a very busy bee with my uni work and all the deadlines. But now I’m trying to get back updating a bit more often, so please bear with me!

As there’s no Sunday or Monday or just about any day without pancakes and in general a pile of pancakes makes any day feel a bit better, right? So I came up with these super simple gluten free pancakes. It’s the easiest one bowl pancake recipe and you can wrap it up basically in 15 minutes. And oh boy, do they became the fluffiest ones you’ve (I’ve!) ever eaten! Made with all the good stuff and there’s no oil in the batter. Interesting part is the desiccated coconut, which gives them a delicious and quite exciting (maybe a bit crunchy?) structure. Serve them with some extra sweet roasted fruits, and it’s the perfect fall breakfast to brighten up even the gloomiest morning. 😉


So here I am, super excited to share my go-to pancake recipe with you!

Here’s how to do it:
(makes approx. 5-6 pancakes)

1 – 1 ¼ cup almond milk or any other plant milk
½ cup oat flour
¼ cup rolled oats
½ cup desiccated coconut
1 tbsp apple cider vinegar
1 tbsp coconut sugar
1 tsp baking powder
½ tsp baking soda
bit of pure vanilla
pinch of salt

1 banana
1 orange
fresh lemon juice

  1. Start by preheating your oven to 180°C and line a baking tray with parchment paper.
  2. Cut the banana to half lengthwise and slice the orange. Transfer them onto baking tray, drizzle with some lemon juice and vanilla. Roast in the oven for about 10-15 minutes or until golden.
  3. In a large bowl mix all the dry ingredients together, stir well to combine.
  4. Add the almond milk, start with one cup and add more if necessary, and apple cider vinegar into the mixture, stir well.
  5. Heat your pancake pan, grease it with a bit of coconut oil and start baking your pancakes.

Once you got your pancakes ready, serve them with the roasted fruits, maybe some plant-based ‘yogurt’ or even better with ice cream and all the additional toppings you come up with, enjoy!


Thank you for reading, have a beautiful week! 🙂

x Ella