Archives for category: ~ Magicly Sweet

IMG_0740This is not a low fat recipe, it’s HIGH in fat and it is DELICIOUS. Very nourishing, satisfying and helps with vata-imbalance in your body (I have been eating just DRY,LIGHT,AIRY,COLD,LOW-FAT foods lately and this has made my body very imbalanced, gonna write about it soon). Found this recipe on the internet, but managed it a little.
This brownies have to be enjoyed without any distractions – television, youtube videos or I think even music. Just sit, chew slowly, devour the best chocolaty taste and nourishment which this sweetnes GODDESS gives you.


  • 1 3/4 cup whole flour, sieved
  • 1 small banana, mashed
  • 80grams dark vegan chocolated, chopped
  • 3 Tbsp carob + 3 Tbsp cacao powder
  • 1/3 cup hot boiling water
  • 1 tsp instant coffee
  • pinch of sea salt
  • 1 tsp organic baking powder
  • 6 Tbsp coconut oil, melted
  • 1 1/2 unrefined cane sugar (or coconut sugar)


Preheat your oven at 180 degrees celsia, prepare baking dish and put parchment in it.

Sieve the flour and baking powder into a medium bowl. In another (bigger) bowl mix together cacao, carob, chocolate pieces, coffee, salt. Add 1/3 cup of boiling water and mix with a spoon into a paste. Add mashed banana, sugar, melted coconut oil and mix with hand-mixer until smooth. Add flour, stir well. The batter will be very thick, that’s okay. Mix completely, don’t use hand-mixer anymore. Put into a baking dish, use hands/fingertips so you’re in touch with this goodness. Bake at 175-180 degrees Celsia for 25 minutes. Cool completely, than slice.

Share, enjoy and have an chocolate orgasm.

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cacao pudding with a sliced banana

Lately I have been loving oats, quick recipes, cacao and actually…everything which is starchy, sugary and sweet! Haven’t been craving fats at all, just starches – oats, fruit, pancakes, jam. I don’t know what’s happening with me, just thinking of green salad makes me wanna puke a little, haha. But I should definitely get more greens in…

Anyways, I want to share this simple sugary recipe with you. Low in fat, high in carbohydrates, vegan, healthy and satisfying.

What you need:

  • oats, I used about 1/2 cup
  • oat milk, about 1/2 cup
  • 1 heaping Tbsp rice flour (used glutinous one from Japanese shop)
  • 1 tsp low fat cocoa powder
  • coconut sugar – 1 Tbsp or as much as you like, you can of course use maple,agave or rice syrup…
  • banana (optional)


Put oats into a mug, add cocoa, sugar and flour. Mix well. Put boiling water over it, until it’s all covered (about 1/2 cup), than add 1/2 – 3/4 cup of oat milk. As thick or as liquid-y as you like it. Let it sit for 1 minute or so, slice a banana on the top and enjoy. Yum, yum, yum!



fluffy apple pie

Another one of my intuitive creations 🙂 Low fat, vegan, high carb yuumy dish. Just flour and water for dough and filling is upto you. Here’s how I made it.


  • for 2 huge pockets I used about 200-250g of whole spelt flour
  • water to get desired consistency of batter:) should be tough enough to form a pocket from it
  • for filling I used 1 huge apple, grated (or use 2 medium ones)
  • cinnamon
  • about 3 Tbsp brown sugar
  • 1/2 cup rice milk cooked with 1 Tbsp of rice flour to make pudding for thickening the filling mixture
  • raisins if you wish to


Sieve flour into a medium-sized bowl, slowly start adding water and mix with spatula. Form a tough dough and let it sit for 5 minutes. Prepare filling in the meantime – bring milk to boil, add rice flour (more than 1 Tbsp if neccesary) and sugar, boil for 2 minutes and stir well. Peel and grate your apple(s), add cinnamon, pour pudding onto it, add raisins, mix well.

Roll out your dough (separate in 2 pieces, because we’re making 2 pies out of this amount of flour), add half of the filling mixture, create a pocket, seal edges well and pierce top of the pocket with fork for better baking:)

Bake in preheated oven at 190 degrees celsia for 15-20 minutes.

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  • 1/2 cup brown rice flakes
  • 1 cup water
  • 1 cup buckwheat flour
  • 1/2 cup chickpea flour
  • 3/4 cup unrefined raw cane sugar
  • 1/4 potato starch
  • 1 Tbsp g.f. baking powder + 1 tsp baking soda
  • 2 Tbsp cacao powder
  • 1/2 tsp sea salt
  • 3/4 cup rice milk + 2-3 Tbsp of milk to mash with one ripe banana
  • 1 Tbsp organic sunflower oil
  • + about 1 cup chopped strawberries, 1/2 bar of vegan chocolate


Preheat oven at 200°C. Bring 1 cup of water to boil, add rice oats and cook for about 10 minutes. Whisk together flours, sugar, starch, baking powder, soda, salt and cacao. Add mashed banana, rice milk and cooked “oats”. Stir well.

Grease 12 muffin cups with coconut or palm oil. Fill all the muffin cups with batter. Spread chopped strawberries on the top of each muffin. Bake for 13. Add chopped chocolate on the top of each muffin as well and let it melt in the oven for about 3-7 minutes on lower heat(about 180°C). Cool muffins completely.

Enjoy these delicious yummy lovelies. So delicious that you MUST share it!


These cookies are probably one of my favourite sweet foods ever!(just after ripe bananas spread with home-made peanut butter, raw cacao and agave syrup on the top,haha!) They are so easy to made, gluten-free, vegan, healthy and taste delicious. They are crispy, but on the inside they are soft. Great for sweet cravings or to bring with yourself to share with your friends and family:))The recipe is similar to my oatty cookies, you just don’t use baking powder or soda.



  • 1/2 cup organic sunflower oil or melted coconut oil
  • 3/4 cup unrefined raw cane sugar + some organic vanilla sugar
  • 1 cup buckwheat flour
  • 1 med. ripe banana with a little bit of rice milk
  • 1 cup gluten-free oats
  • handful of raisins and vegan chocolate(I cut it into small pieces)


Preheat oven at 200°C.

Mix oil with sugar. Mash banana with milk and add as well as flour and oats. Mix well, stir in raisins and chopped chocolate.Create small cookies with your hands or just put spoonfuls of batter onto baking parchment on baking sheet. Bake for 10-13 minutes, put out of the oven. Cool completely.

Enjoy with love and gratitude ❤




  • 1/2 cup quality oil(melted coconut, olive or sunflower oil for baking)
  • 3/4 – 1 cup unrefined raw cane sugar
  • 1 cup buckwheat flour
  • 1 cup gluten-free oats
  • 1 tsp baking powder, 1 tsp baking soda
  • vanilla(if you have bean or I used organic vanilla sugar instead of part of cane sugar)


Melt oil and add sugar. Stir well. Mix in flour, oats, baking powder, baking soda and vanilla powder. Mix until gooey. Preheat oven at 200 degrees Celsia. Create small cookies and place them on baking parchment. Bake for 10-15 minutes.

Cool completely.

Enjoy with love and share ❤

cookies1(before baking:))cookies2cookies4



  • 1/3 cup high quality oil(melted coconut, olive oil or cold-pressed sunflower oil)
  • 1 cup unrefined raw cane sugar
  • 1/3 home-made rice milk(recipe on this site)-or use any other milk you like
  • 2 tsp cinnamon
  • 1 cup gluten-free flour(I used buckwheat/millet flour mix)
  • 1 cup gluten-free oats(you can use oats or brown rice flakes)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 tsp sea salt
  • 1/3 cup raisins
  • 2 small apples, peeled


Preheat oven at 180 degrees celsia. Chop peeled apples and cook it until soft in some water.Let it cool a little bit, strain the water and mash them with masher until soft and smooth. Melt oil and combine it with sugar in the medium bowl. Add mashed apples, cinnamon, flour, oats, baking soda and powder, salt. Mix well. Stir in raisins.

Put spoonfuls of batter into muffin paper cups. Put on the baking sheet with or without baking parchment(I rather use it). Bake for 10-12 minutes. Cool completely.

These cupcakes are amazingly sweet and they’re kinda cookie-ish. I love them with a little bit of agave syrup on the top. Just pay attention not to overeat with them, haha.

Enjoy with love ❤


walnut-carrot muffins2(*I can’t find a photo of this recipe again so I am using a photo of similar muffins which don’t contain cacao but they’re basically the same and SOO delicious;))

I love making muffins, trying new kinds and this one is very special. The addition of carrots makes it moist on the inside but it’s kinda crispy on the outside, the combination of cacao and carrots is unique and when you add a little bit of lemon flavor(lemon essential oil) it gets absolutely perfect! These muffins are also vegan(you can use agave syrup instead of honey, I use mixture of both) and gluten-free! It contains not much of fat and it is quite easy to do. It is definitely a perfect dessert to make on a rainy Sunday afternoon;)


  • 1.bowl – 1 med. mashed banana, 1/2 cup honey/agave syrup, 1 Tbsp high quality cacao powder, 1 Tbsp flax seeds soaked in 1/2 cup of hot water, 1-2 tsp cinnamon, 1/4 cup sunflower oil, 1 drop of organic lemon essential oil + I also used 1 small very ripe pear, mashed
  • 2. bowl – 2 big peeled and grated carrots, 1 cup buckwheat flour, 1 cup millet flour, 1/3 cup walnut flour, 1/2 tsp sea salt, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 Tbsp brown sugar
  • coconut oil for greasing your muffin form(that makes about 11-12 muffins)


Preheat your oven at 190°C.

In the first bowl combine banana, honey/agave, cacao, flax-seeds, water, cinnamon and oil. Mix well with hand-mixer until it’s perfectly smooth.

In the second bowl peel your carrots, add flours, salt, baking powder, soda and sugar. Combine these two bowl and mix well until it gets compact.

Grease your muffin form and put spoonfuls of batter into it. Fill your muffin cups and bake at 180-200°C for 15-20 minutes. Cool down completely.

Serve and eat with love ❤

walnut-carrot muffins

I wanted to make a cake which will be easy for my digestion, healthy and tasty at the same time. Also I love to cook and bake gluten-free and avoid using too many animal products in my recipe so I made this vegan and gluten-free version of the cake. It is quite dryish so I topped it with tahini, bananas, more cacao and agave syrup and it was delicious! It is not very sweet and quite adaptable so you can top it with any fruit or jelly or cream you want. Enjoy!

  • 3 cups gluten-free flour ( I used 1 cup chickpea flour, 1 cup buckwheat flour and 1 cup millet flour)
  • 1/3 cup carob powder, 1/4 cup cacao powder
  • 2 tbsp baking soda
  • 2 tbsp baking powder
  • 1 tsp sea salt
  • 1/2 cup high quality oil(olive or melted coconut is the best, I had organic cold-pressed sunflower oil so I used that)
  • 1 cup unrefined raw cane sugar
  • 1 1/2 cup homemade rick milk(or use any other milk you want;))
  • 2 tsp apple cider vinegar
  • 1 tsp ground cinnamon


Preheat oven at 190 degrees Celsia. Grease your cake pan with oil(coconut is the best) and coat with corn flour so it doesn’t stick.

Combine dry ingredients in the bowl(flour, carob, cacao, soda, powder, salt,sugar and cinnamon) and stir well. In larger bowl combine wet ingredients(oil, milk and vinegar). Mix with dry ingredients until smooth. Pour into pan(the batter is liquid, but don’t worry). Bake for 30-45 minutes. Cool completely(don’t cut until it’s fully cooled, because it could fall apart).

Spread with tahini, top with slices of ripe banana and sprinkle with cacao powder and raw cacao nibs. Add a little bit of agave syrup.

Enjoy with love ❤