Tag Archives: dairy-free

Oatmeal Chocolate Pudding – Healthy, Gluten-Free Breakfast, Snack or Dessert Idea

What’s For Breakfast?


Oats, rich with fiber and unique antioxidants help remove bad cholesterol, reduce risk of cardiovascular disease, enhance immune response to infection, help protect from breast cancer source 

Oats are also known to produce a chemical that releases testosterone into the blood supply.

Whilst eating grains altogether can be a controversial subject, oats represent one of the safer, gluten-free variety.

I share a really simple recipe that has become one of my favorite choices for breakfast.

This pudding is really filling, slow-release energy and packed with healthy ingredients. It provides antioxidants and feel-good serotonin from the cocoa, protein from hemp/chia, good fats from coconut oil, omega-3 from nuts and numerous other beneficial nutrients, vitamins and minerals – all you need to have a fabulous and productive day!

As a bonus, it limits cravings for chocolate so I eat it as a snack or even sometimes as a dessert 🙂

You can add almost anything to it – coconut milk, cinnamon, almonds, vanilla… whatever you feel like – here is one of my favorite combinations designed to provide a complete breakfast.

Oats-Choco-Pudding-BlogOatmeal Chocolate Pudding Recipe


Water – 1 liter (4 cups)
Oats – 120gr.  (1.5 cup) (oatmeal, organic and free of any additives)
Pinch of salt
1-2 tbs Organic Extra Virgin Coconut Oil
1 tbs Organic Hemp Powder or Chia Seeds
2 tbs Raw Organic Cocoa Powder
1-2 tbp Raw Honey or 2 medjool dates
1 tbs Walnuts (or other nuts)
1-2 bananas
1 tbs of berries for topping.

Preparation time: 15 minutes.  Makes 4 servings.


In a medium sized saucepan bring the 4 cups of water to boil. Sprinkle the oatmeal over the boiling water, stirring constantly to prevent any lumps from forming. Add a pinch of salt and reduce the heat to low and allow the porridge to simmer for 10-15 minutes (see the product directions), stirring occasionally.
Let it cool (important! so you don’t destroy the beneficial properties of honey, raw cocoa etc.) and then add the rest of the ingredients. I like using a hand blender to make a smooth, pudding like texture.
You can eat it warm or refrigerate and eat later.

Enjoy and let your day begin!

Please feel free to comment/share your favorite Oatmeal porridge recipe.

Vanilla-Coconut Tapioca Pudding

Gluten-Free Dairy-Free Vanilla-Coconut Tapioca Pudding

Cassava flour is great alternative to wheat flour, since wheat flour is typically refined, bleached, and stripped of nutrients.Instead of wheat flour which contains gluten to which many people are highly sensitive to, you can use organic cassava flour.

Cassava (also known as tapioca, yuca, and manioc root) is an edible starch and major source of carbohydrates.

Used as a major staple food for many South American tribes since Pre-Columbian times, cassava flour is a great alternative to wheat flour, since wheat flour is typically refined, bleached, and stripped of nutrients. Cassava flour is a good source of calcium. Did I mention it is also gluten-free :)?

Here is a quick recipe for a delicious pudding that is very easy to make.

If you are on a long detox where tapioca is occasionally allowed (please check :)) and crave a desert, this may work provided you use a tiny amount of stevia instead of sugar, skip on salt, and use a simple topping like cinnamon.

Check it out!

Preparation time

  • 15 minutes


  • 1 can (400ml) unsweetened coconut milk or homemade almond milk
  • One-quarter cup (2 tablespoons) of quick cooking tapioca
  • Pinch of salt
  • 2 teaspoons of Madagascar Bourbon Pure Vanilla powder
  • 2 tablespoons unrefined brown sugar or some pure stevia extract if you are on detox
  • For topping – use your imagination :).  Examples 2 ripe bananas, sliced; toasted almonds with a tablespoon of dark rum is another option.  I also like crashing some berries in the blender.  Or adding some aronia powder or cinnamon.


  1. In a medium saucepan combine coconut milk, tapioca and salt. Slowly bring to a simmer over medium heat, stirring constantly.
  2. Add vanilla. Keep stirring until mixture begins to thicken.
  3. Remove from heat; stir in sugar until melted.
  4. Let it stand in the saucepan uncovered for 10 minutes or until thickened, stirring occasionally.
  5. Cut bananas in small pieces and stir in. Transfer to serving cups.
  6. Top with almonds and rum or any other topping that you prefer or have at hand.

Food In, Love Out 🙂

No Guilt Liquid Center Chocolate Cake

Mmmmolten Chocolate Cake

Healthy Chocolate Cake Melting CenterThis recipe is a variation of the old recipe (Gâteau au chocolat moelleux) I modified  in order to use healthier ingredients.  Instead of wheat flour, white sugar, butter and cow’s milk I use spelt flour, brown unrefined sugar, coconut oil (or ghee) and dairy-free milk alternative.

My kids and family love it  and in fact did not notice too much of a difference. Give it a try – it is easy to make and tastes heavenly.

Preparation time 15 min.  Cooking time 30 min.


  • 200 grams of dark organic chocolate
  • 140 g coconut sugar or other organic unrefined sugar
  • 140 g coconut oil (you can use ghee instead if you prefer)
  • 4 organic eggs
  • 1 teaspoon of baking powder (you can use sodium bicarbonate)
  • 2 tablespoons of milk (nut milk or coconut milk)
  • 100 g of spelt flour

Healthy Chocolate Cake Liquid CenterSteps

  1. Preheat the oven on 175°C
  2. Melt the chocolate and coconut oil on low heat. You can use the double boiler if you want, I found that it is enough just to make sure you cook it slowly on low heat.
  3. Add milk. Mix it until you obtain a nice homogeneous chocolate mixture.
  4. In a bowl beat the eggs and sugar until you obtain a light colored and slightly thick, foaming mixture. You can use the mixer (medium speed) but make sure you don’t overdo it (it should not become too thick).
  5. Add flour previously mixed with some baking powder or sodium bicarbonate.
  6. Gently incorporate the chocolate mixture into the egg mixture.
  7. Cover the ovenproof glass baking dish with baking paper (ovenproof glass  is one of the healthiest and  least expensive options).
  8. Put it in the oven for 25-35 minutes or until the sides of the cakes are firm but the center is soft. The less you cook it, obviously the more liquid the center of the cake will be.
  9. To serve, turn out the cake, and place on the serving plate, bottom side up. Decorate with some mint leaves and/or berries.
  10. Don’t eat to much 🙂 It is much healthier alternative compared to regular molten cake but it still full of sugar.