We have been experimenting with making Börek at home that taste similar to the cornershop version and now we finally feel that we’ve nailed it. We use Yufka dough which is similar to phyllo dough but a little thicker, so if you use phyllo, you can use double or tripple layers.

As a not-so-little bonus we also figured out an easy hack how to make gluten free Börek! The secret is that you can replace the dough with rice paper, that you brush with egg wash and bake in a similar fashion. The signature börek flavor is in the yogurt, oil and egg wash and the rice paper crisps up nicely when baked.

We recorded this video below with some juicy Börek rolling close-ups to further show the process. Check out our YouTube channel for more videos. Enjoy!

Cover with aluminium foil and cook for 30 minutes or until tender. Remove from oven and set aside to cool slightly.

Squeeze the garlic cloves out of their skins into a small bowl and mash with a fork. Add to the pumpkin pieces and mash into puree.

To make the wholemeal hot water pastry, place the oil and water in a medium saucepan over high heat and bring to the boil. Remove from heat, add the flour, salt and stir well to combine.

Turn out the dough on a clean work surface and knead until smooth. Roll out between 2 sheets of non-stick baking paper to a 32cm x 24cm rectangle and place on a large oven tray.

Place the pumpkin mixture in the centre of the pastry and cover leaving a 2 cm border. Top with the goat’s cheese and fold over the edges of the pastry to enclose. Top with kale, almonds and sage.

Cook in the oven for 25 minutes or until crisp and golden. Serve the Pumpkin Goat Cheese Spelt Tart with fresh greens. Find more ideas here.

Or looksie here, this is an insane pie I’ve made the other day! 

Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach or kale for a bright green hue, or almond milk for creaminess.

For more protein, add nut butter or your favourite vegan protein powder – I love using Sunwarrior protein! This also offsets / enhances the natural sweetness of the smoothie.

Divide between 2 serving bowls and top with desired toppings! Try our my super simple buckwheat granola right here.

Although you could pretty much use any grain you like in this recipe, I chose oats and buckwheat for a tasty, textured balance of gluten-free goodness. And I can say with total confidence  that any nut would be delicious. To serve, get creative. I really love it in summer with coconut yoghurt and figs, not to mention our Tereza’s Choice Almond Butter Cinnamon & Vanilla. 

METHOD

Add buckwheat to a bowl and pour with boiling water. Set aside for at least 20 min to soak.

Meanwhile heat up the oven to 150 degrees Celsius. In another bowl mix all of the above ingredients and at the end add drained buckwheat. Mix it all together.

On two baking trays line baking paper and spread the mixture and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 20 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 20 minutes, stirring every 3-4 minutes until toasted and fragrant. The dark colour of the granola makes it hard to tell if it is cooked or not, so go by smell. Another good way to test it is by tasting a nut, which takes the longest to cook – it should taste nutty and pleasantly roasted.

Serve the Chocolate Buckwheat Granola with your choice of yoghurt or plant-based milk and seasonal fruit.

Make a big batch, slice it and freeze it so you can always have it on hand. Also be creative and add your own touch to it from chopped chocolate to walnuts or cinnamon. Let’s do it!

Preheat oven to 180 degrees Celsius. Grease your loaf pan.

In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla, apple cider vinegar and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour.  You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

Store the spelt vegan banana bread covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster.

Hey have you seen my YOUTUBE channel? Click here.

How to make them?

Preheat the oven to 180 degrees Celsius. Line an 20×20 cm square baking dish with parchment paper.

To make the cookie layer, blend in a food processor the shredded coconut and oats until you get a fine texture. Add coconut oil, maple syrup, vanilla extract, and salt until combined. Press the mixture into the prepared baking dish. Transfer to the oven and bake 10-12 minutes, until lightly golden and toasted. Remove from the oven and let cool.

To make the caramel, first soak the dates for a couple of minutes in boiling water. Drain and add to a blender. Add vanilla extract, salt, coconut oil and peanut butter. It has to be thick, if it is too thick add a splash of water to help it blend.

Spread the caramel onto the cookie layer and leave in the fridge while you melt the chocolate layer.

Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool for about 10 minutes.

Cut bars into 16 bars. Cover/dip each bar in chocolate, return to the fridge or freezer to firm up for about 10 minutes. These bars stay delicious for up to 2 weeks.

Find more funky recipes here.

I know we shouldn’t call it bolognese but shoulda coulda woulda, let’s have fun and just not complicate our lives even more okay? Here it goes – best vegan lentil bolognese.

Firstly slice two onions, garlic, celery and carrots. Pour the olive oil into a heated pan and add all the chopped vegetables and bay leaf. Cook for 20 minutes covered and give it a good stir every now and then. When the vegetables are well softened, add sliced mushrooms and garlic, capers and sun-dried tomatoes. Mix and cook, next up add 100 ml of red wine over high heat. Meanwhile, drain the lentils and add to the pan with the chopped tomatoes. Cook for the last 35 minutes on medium heat until the sauce thickens. Finally, add salt and pepper to taste.

Meanwhile, cook the pasta al dente in salted water. Drain and save at least 1/2 cup of pasta water.  Add the pasta to the sauce and pour in the pasta water to loosen the sauce nicely. Slice the parsley and stir. Serve and enjoy.

Here is another pasta inspiration! Click here.

• So easy to put together and satisfies all the picky eaters!
• This salad packs great for gatherings, lunch, picnics, road trips and plane rides.
• Bring this allergy-friendly salad along to your next potluck—it’s gluten free, and nut free, for all to enjoy.

This recipe doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in my kitchen. I hope it becomes your go-to quinoa salad recipe, too! Please let me know how it turns out for you in the comments.

Firstly cook the quinoa with your veggie stock. Meanwhile cut the zucchini in long strips and pan fry until golden. Set aside. Add cut leek and pan fry as well. When quinoa is cooked add it to the zucchini, leek and chopped silverbeet or spinach. Mix in a bowl.

Make your dressing, easy peasy, blend all of the above ingredients until smooth. Pour over the quinoa mix and serve on a beautiful serving plate. Top with strawberries, goat feta and pumpkin seeds.

Meanwhile make the almond crumbs. Toast the almonds on a pan, once golden brown add them to a food processor with a bit of salt, onion powder, mixed herbs and a pinch of salt. Mix and leave aside.

Drain the pasta, reserving a mugful of cooking water. Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Cover the vegan green kale pasta with almond crumbs and serve with coconut yoghurt or vegan sour cream.

HOW ABOUT DESSERT? CLICK HERE! 

In another bowl whisk the coconut oil, almond or peanut butter butter, water or milk, and vanilla until smooth. Add the sugar and whisk until combined.

Add the dry ingredients and mix with a rubber spatula until just combined. add the chopped chocolate and mix until evenly distributed throughout.

Use a 3-tablespoon cookie dough scoops to portion the cookie dough into balls and place them apart on the prepared sheet pans so they don’t stick together. Place the pan into the freezer for 30 minutes or refrigerate for at least 2 hours.

Bake one for 13 minutes, until the edges have set but the centres are still gooey.

The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan for at least 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Serve warm or at room temperature. Top with flaky salt, if you like. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.

Serve the cookies with this beautiful ice cream. 

ANOTHER COOKIE RECIPE CLICK HERE!