We both love a good raw trail mix, especially as a snack to go! One of our favorite snacks to take with us to the beach last summer was trail mix and I am sure that will continue this summer as well. We decided to start mixing our own trail mixes and have come to love this particular mixture the best. It is very easy and simple to make.
Here we are on day 5 of our 30 day raw vegan challenge! On the night before we started the challenge I prepared the mixture to make these raw vegan flax seed crackers and began dehydrating them in our convection oven at 35° Celsius (95° F). These can be made in a dehydrator or convection oven. I have had flax seed crackers before and love them! Athanasia did not like them at first but began to like them very much the second time she tried them. This recipe really turned out well.
Jake: One day Athanasia was looking around the internet for vegan gluten free snacks and treats to have something she could bring with her for school. That is when she found these Organica Hazelnut Nougat & Dark Chocolate candy bars (click here to order in Europe). She read some reviews from other people who had tried them and said everybody loved them! So I ordered some for us to try and sure enough, we loved them too! Of course, it is always nice to have a quick snack that we do not have to make or prepare…
These little balls of bread are very delicious. They go very well with our marinara sauce! Obviously these make a great Super Bowl snack as well. This gluten free vegan meatball bread idea came to existence by accident but ended up being so delicious that we had to share them. A few weeks ago, I was trying to create a gluten-free vegan meatball since most of the ways it’s done uses gluten. I ended up using too much flour and these little meatball breads emerged. Sometimes failures can be a success in the kitchen, rarely, but sometimes. Here is how I made them: Continue reading Gluten Free Vegan Meatball Bread
I love roasted red pepper hummus and have not had it since I moved to Greece. I’ve always known it was easy to make but I was so used to being able to buy it almost anywhere in Minnesota. My sister and her boyfriend sent us a huge vegan cookbook as a Christmas gift (thanks Krysti and Jacob!) and as of right now it is the only cookbook we own. It has almost 300 pages packed with recipes so it may be the only cookbook we will ever need to own! The name of the cookbook is Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero (click here for link) and it is amazing. We have made some modifications to this recipe after we made it a few times. We prefer our hummus to be runnier than the book’s recipe turned out. Continue reading Roasted Red Pepper Hummus
These traditional Greek doughnut puffs are slightly crispy on the outside but soft and fluffy on the inside. They are delicious, slightly sweet and perfect when sprinkled with cinnamon on top. Drizzle some agave or maple syrup on them and garnish with walnut crumbs!
They are so soft, puffy, creamy and amazing! The kind of cookie that almost melts in your mouth! Almost 😉 Imagine a sugar cookie… the perfect sugar cookie… but filled with cream! That’s exactly what our hazelnut cream filled cookies are!
Prepare your cream, we used a Cacao Hazelnut Cream
Pre-heat the oven to 190° Celsius (375° F)
In one large mixing bowl add and whisk: Continue reading Hazelnut Cream Filled Cookies – Eggless
Tonight we invited some friends over for some poker and snacks. Our guests were all meat eaters who consider us lame. So, you understand why I wanted to impress them with cool snacks that do not remind them of their Grandma. Everything we made was gone within the first hour!
Snacks that are gluten-free, vegan and cool? How is that possible?
Why not popcorn and rice cakes with a twist?