Beet, White Bean and Dill Falafel

Falafel is my absolutely favorite. Am I saying this about every recipe I post? I guess, it wouldn’t make sense to post recipes I don’t absolutely love and I’m rooting for beets and falafel 110 %. Even though falafel might not really sound exactly like a Christmassy food, which I promised, but this actually tastes a bit like Christmas. Maybe it’s the dill and beet combo somehow reminding me of the holiday table servings – don’t know, but still this falafel is a killer.

Plus when living on a student budget it’s all about them seasonal veggies and two kilos’ bag of beets costs like 99 cents at the moment. So what would be any other way to eat them than in a falafel? Of course you can also come up with something sweet like layered chocolate cake or brownies. But this time I’m doing it the savory way.

So without any further ado, here I am, super excited to share the recipe for my ‘wintery’ Beet, White Bean and Dill Falafel.

The Falafel
(makes approx. 15-18 falafels)

3 medium-sized beets
1 can (400g) white beans
1 tbsp dried dill
juice of half a lemon
1 tbsp extra virgin olive oil
½ cup rolled oats
salt & pepper to taste

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Peel and grate the beets. Transfer to a fine-mesh strainer and press out as much excess liquid as possible. Transfer to a large bowl.
  3. Rinse the white beans and transfer into a food processor fitted with an S-blade. Add the spices, lemon juice and olive oil. Blend until even and transfer to a large bowl with the beets and rolled oats.
  4. Form the dough into even-sized balls and bake in the oven for about 30 minutes. Remove out of the oven, serve and enjoy!

Thank you for reading, hope you liked it!

Have a beautiful day 🙂

x Ella

PS. For more Christmas related treats, check also my Raw Bounty Bliss Balls and Sweet Potato Donuts 😉



Sweet Potato Donuts with Cinnamon Peanut Butter Frosting

This has been maybe one of the most testing required recipe for a long time. I’ve baked multiple batches of donuts in the past month to get the structure and taste to be nothing less than perfect. But before we get any further, I have to say, even though this is something I struggled a big time in the beginning: you don’t need a donut pan to make these donuts become perfect. And because I didn’t have one, you can do it too! 🙂


And then back to the donuts. You may wonder why anyone would ever put sweet potato in their donuts, but it really is the secret ingredient to get the fluffiest and still deliciously moist texture ever. Besides sweet potato and nutmeg make the donuts taste oh-so-sweet and Christmassy. Thanks to the natural sweetness of sweet potato, you don’t even need to add that much any other sweeteners. If that’s not good enough, the heavenly gooey cinnamon peanut butter date frosting is seriously the best thing on earth. (Sometimes I even make an extra batch just to spread on my toast.)


So let’s continue this Christmas recipe saga with my Sweet Potato Donuts with Cinnamon Peanut Butter Frosting,
here’s how to do it:

The Sweet Potato Donuts
(makes approx. 6-8 donuts)

1 cup mashed sweet potato (about one medium-sized)
2 tbsp extra virgin coconut oil
1-2 tbsp agave nectar or pure maple syrup (depending on how sweet you like it)
1 tsp pure vanilla extract

1 cup brown rice flour
1 tbsp potato starch
1 tsp ground nutmeg
1 ½ tsp baking powder
½ tsp baking soda
pinch of salt

  1. Start by preheating oven to 190°C and line a baking tray with parchment paper. Or if you have a donut pan, grease it with a bit of coconut oil.
  2. In a pot warm the sweet potato mash a bit (if it’s cold), but don’t bring to boil. Add the coconut oil, agave nectar or maple syrup and vanilla extract, stir well to combine.
  3. In a large bowl mix all the dry ingredients together, stir well to combine.
  4. Add the sweet potato -mixture and stir well.
  5. Form the dough into 6-8 even-sized donut rings or scoop the batter into your donut pan. Bake in the oven for about 15-20 minutes or until golden. Remove out of the oven and let cool while making the frosting.

The Cinnamon Peanut Butter Frosting

12-15 fresh small dates (pits removed)
3 tsp natural peanut butter (no added sugar)
1 tsp ground cinnamon
juice and zest of half an orange

Place all the ingredients into a food processor/blender and blend until an even smooth paste comes out. Spread generously on top of the donuts, serve and enjoy!


Thank you for reading, hope you like it!

Have a beautiful week! 🙂

x Ella

PS. For more Christmas deliciousness, check also the Raw Bounty Bliss Balls 😉


Raw Bounty Bliss Balls

Christmas is only a couple of weeks away, yey! I’m sorry for having been such a bad blogger lately, but the end of the semester has been (still is) quite a hectic and full of final exams. The struggle’s been real, but I only have two more exams to go, so I’m trying my best to find more time for the Christmas preparations (baking and cooking) and sharing my favorite holiday recipes with you. 🙂

And here’s the first one! Let’s start with something super fun like… CANDY. This recipe is great because you can make it in advance, keep in the freezer until serving time and then just indulge. I couldn’t be more excited to share my recipe for these (ah-mazing) Raw Bounty Bliss Balls. A divine combination of fluffy puffy coconut filling frosted with rich raw chocolate, making the perfect sweet treat for your winter holiday celebration.


Here’s how to do it:

The Coconut Bliss
(makes approx. 10-12 balls)

1 cup coconut cream (block)*
½ cup desiccated coconut
2 tbsp extra virgin coconut oil (melted)
2-3 tbsp agave nectar or pure maple syrup
1 tsp pure vanilla extract
pinch of pink Himalayan salt

  1. Carefully open your (refrigerated) coconut cream can (do not shake!) and scoop out only the block from the top, and place into a food processor/blender.
  2. Add the desiccated coconut, coconut oil, sweetener of choice, vanilla extract and salt. Blend until even or if you like it more ‘grainy’ just pulse quickly a couple of times.
  3. If your mixture comes up too ‘wet’, you can place it in the fridge for a few minutes so it will harden a bit and makes this rolling part a bit easier. Scoop out bite-sized portions of the batter, form into balls and place in the freezer for about 30 minutes to harden.

*The coconut cream can needs to be refrigerated 12-24 hours to get the cream block separated

The Raw Chocolate Icing

3 tbsp extra virgin coconut oil (melted)
2-3 tbsp agave nectar or pure maple syrup
3-4 tbsp raw cacao powder
pinch of pink Himalayan salt

Place all the ingredients into a food processor/blender and blend until an even smooth paste comes out. Remove your coconut balls from the freezer. Frost with the raw chocolate icing, sprinkle with some Christmassy toppings, serve and enjoy! Or if you are making them in advance, place them in the freezer to wait to be served. Just make sure to take the bounty balls out of the freezer to defrost about 10-15 minutes before serving.

Note! Because the coconut balls will be quite cold when taking out of the freezer to be frosted, the icing will harden very quickly.


Thank you for reading, have a beautiful day! 🙂

x Ella


Easy Gluten free Oat Pizza Crust

I’m super excited to finally be able to share my ultimate favorite Friday night dish! And of course it’s pizza, because we all know that Fridays are meant for pizza, right? I’ve earlier shared one pizza base made with sweet potato. As heavenly as it is, sometimes you’re just in need of a quick(er) fix.

This one is not only for the health conscious one, but just about anyone in need of something super easy, fast and tasty (without that post- fast food guilt). Wrapping this absolutely delicious pizza base up takes one bowl and literally only five minutes. I like to top mine with some tomate paste, sweet potato, cherry tomatoes, guacamole and arugula for a little green factor. Feel free to choose any other toppings you personally prefer! 🙂


So without further ado, here’s how to do it:

1 cup oat flour
⅓ cup rolled oats
1 tbsp psyllium seed husk powder
½ tsp baking powder
salt & pepper to taste
+ any other spices e.g. dried oregano, basil…

1 – 1 ½ cup water
1 tbsp extra virgin olive oil

  1. Start by preheating your oven to 200°C and line a baking sheet with parchment paper.
  2. In a large bowl mix all the dry ingredients together. Add the water and olive oil and stir well to combine.
  3. Transfer the dough onto your baking sheet and form into a round or square (or any kind of shape you prefer) pizza base. Bake in the oven for about 10-15 minutes. Remove from the oven, add all the toppings you prefer and bake another 15-20 minutes. Serve and enjoy!

Thank you for reading, happy weekend! 🙂

x Ella