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Desserts

Welcome to my sweet sanctuary, where every crumb carries a wink of mischief and a dash of nostalgia. From fluffy muffins to bright fruity treats that taste like sunshine on a plate, this corner of the blog is where my sugar-loving heart really comes to life. Pull up a stool, grab your favorite spoon, and let’s dive into treats that turn ordinary days into mini celebrations!

We made these berry roll-ups this summer when fresh fruit wasn’t really around—but the craving for something tangy, chewy, and berry-ish definitely was. I had frozen berries in the freezer and a quiet day at home, so we blended a quick batch and let the oven do its thing for a few hours. This isn’t a grab-and-go kind of recipe. It’s more of a slow project—something you throw together in five minutes, forget about for half the day, and then roll up when it’s finally ready. The result? A homemade snack that actually feels like a treat, and a solid reason to always keep frozen berries on hand.

Homemade Fruit Rollups

I started baking with tiger nut flour because I wanted something gluten-free that wasn’t just another starch blend. Tiger nut isn’t a nut at all — it’s a root vegetable, naturally sweet and naturally higher in fiber than most baking flours. That fiber actually changes how a cookie feels: more structure, more satiety, less of that “where did it go?” effect. In our kitchen, maple syrup (or silan, depends on the recipe) replaces refined sugar because it gives sweetness without the sharp spike, and a lower glycemic value. Olive oil is a natural healthy far that keeps the texture tender without relying on butter alternatives. Cinnamon isn’t just flavor — it brings plant polyphenols along with it, which is great for gut health (olive oil has that quality too!). These cookies are simple, pantry-based, and genuinely satisfying. They work for lunchboxes, coffee breaks, or travel days when you want something homemade that holds up.

Tiger Nut Flour Cookies

Salted caramel hits that perfect sweet spot between indulgent and irresistible — rich, buttery, with just enough salt to keep things interesting. Whether you drizzle it over pancakes, swirl it into your coffee, or sneak a spoonful straight from the jar (no judgment), it instantly makes anything feel a little more special. This version is simple to make at home, and once you taste the warm, golden magic of freshly made salted caramel, it’s hard to go back to store-bought.

Salted Caramel Syrup

This vegan waffle recipe is designed for repeat use. The texture holds after freezing and reheating, the flavor stays neutral enough for sweet or savory toppings, and the ingredient list focuses on fiber and plant protein rather than refined fillers. It’s a reliable option when you need breakfast to function—at home or packed for travel—without sacrificing taste or nutrition. On RV trips, these waffles double as a practical meal for my kids: easy to pack, no crumbs everywhere, and flexible enough to serve plain, with nut butter, or alongside fruit and yogurt. We also use them for simple dinners—topped with hummus, avocado, or leftover vegetables—when cooking space and energy are limited. One batch covers multiple meals without feeling repetitive, which is exactly what I need on the road and during long travel days.

Healthy Vegan Waffles

Most days around here are loud and crumb-covered, so when I bake, it has to be worth the mess. These gluten-free chocolate chip cookies are. They’re simple, dependable, and everyone actually eats them. We love how these fit everywhere - they go in our kids' lunchboxes frequently, we grab a couple for an afternoon coffee and we make sure to equip our RV pantry with the needed ingredients, to be able to make them when we travel. Tahini and almond flour make them rich, nourishing and soft, and maple syrup brings the sweetness without the crash. The chocolate chips… well, they don't need introduction or excuses to be in the recipe!

GF Chocolate Chip Cookies

We're trying to cut carbs, but in vegan world this is a tough task.. Our goal is to keep desserts to a minimum and at least at lunch focus on protein and vegetables only. But in the afternoon with our second cup of coffee, we were missing a dessert that won't make us feel guilty for having it, and this cake was such a success! I put it together while keeping mindfulness of 3 things in general - no refined sugar, no white flour and all-healthy ingredients. It leans on nutrient-dense pantry staples that actually pull their weight. Almond flour brings healthy fats and a soft crumb, while lentil flour adds plant protein and structure so the slice feels substantial rather than airy and empty. Banana, applesauce, and silan have better glycemic index, and they handle sweetness with fiber and minerals instead of refined sugar spikes, and olive oil gives healthy fats to keep the texture moist. Blueberries add freshness and antioxidants, poppy seeds give gentle crunch that also balance the moist in this batter, and flax helps bind everything together while boosting omega-3s. It’s a simple mix-and-bake situation, but has so much nutritional value that works for any age in your household and so easy to make! You can whip it for weekday snacks, lunchboxes, or a not-too-sweet dessert that still satisfies that crave in the afternoon.

GF Healthy Blueberry Cake

This chia pudding is creamy, fresh, and surprisingly filling, and packs a lot into one bowl: protein-rich plant milk gives the base more staying power, chia and flax add fiber plus omega-3 fats, and the berries bring vitamin C and polyphenols (so healthy!) along with plenty of flavor. Banana adds natural sweetness and potassium, while almond and pistachio butters contribute healthy fats, extra plant protein, and a richer texture. A little silan ties everything together (plus, it has a low glycemic value, which makes this sweetener a great choice!), and because the whole meal is made in one container with no cooking, it works especially well for work days, road trips, and RV mornings.

Protein Chia Pudding with Fruit & Nut Butter

Before my daughter's 5th birthday, I was curious to try a new recipe for a birthday cake. We always lean towards the traditional chocolate cake, that's fantastic, of course, but as my daughter is unusually excited about rainbow and unicorns, I decided I must try to re-invent the concept of birthday cakes, or at least add an option to the menu :) So here it is! A sprinkle vanilla cake that's festive and truly comes together beautifully. It holds together really well, and can be decorated with frosting that's plain vanilla or with a touch of more sprinkle. Although the cake was well received by all tasters, my daughter still went for the chocolate cake for her party (alas!). Do your kids prefer chocolate or vanilla?

Confetti Vanilla Cake

I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat. Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!

Pistachio Ice Cream Cake

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Homemade Fruit Rollups

We made these berry roll-ups this summer when fresh fruit wasn’t really around—but the craving for something tangy, chewy, and berry-ish definitely was. I had frozen berries in the freezer and a quiet day at home, so we blended a quick batch and let the oven do its thing for a few hours.

This isn’t a grab-and-go kind of recipe. It’s more of a slow project—something you throw together in five minutes, forget about for half the day, and then roll up when it’s finally ready. The result? A homemade snack that actually feels like a treat, and a solid reason to always keep frozen berries on hand.

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