Warm temperatures, endless sun and a feeling of freedom and lightness ... Oh summer, what have we missed you! Whether at the lake, in the park or on the beach: The most beautiful time of the year needs to be used appropriately. What should of course not be missing: delicious snacks. After all, there is nothing worse than peeping at the filled Tupperware jars on the picnic blanket next door with a growling stomach.
We have prepared four vegan recipes for you, which you can easily prepare and pack for on the go - without causing a big mess. Anyone who's tried to grab candy bars knows what we're talking about ...
So, let yourself be inspired and treat yourself to a delicious, vegan summer snack. Or two. Or three. Envious looks from the neighboring ceiling are guaranteed!
To the recipes:
- Açaí crumble slices
- Vegan crepe rolls with nut butter
- Energy balls with ginger shot
- Exotic coconut banana bread
Açaí crumble slices
They say you have to choose between granola bars and crumble? We think that both can be combined really well. Rectangular, incredibly delicious and perfect for on the go: these are our homemade crumble cuts. Packed full of crispy oat flakes, nuts and fruity berries, the slices are the perfect provisions in case you feel hungry (or a serious hangry attack) on the way. Thanks to a layer of fruity berry jam made from açaí, blueberries and strawberries, the bars are also wonderfully fruity. Healthy berry crumble to take away, so to speak!
Ingredients for approx. 12 cuts:
- 200 grams of oatmeal
- 50 g sliced almonds
- 30 g desiccated coconut
- 1 tbsp chia seeds
- 1 teaspoon cinnamon
- pinch of salt
- 60 g coconut oil
- 5 tbsp nut butter, e.g. cashew or almond butter
- 70 ml maple syrup
- 200 grams of the Wholey Açaí Bowl
- 2 tbsp chia seeds
- Preheat the oven (fan / convection: 180 degrees, convection: 160 degrees, electric stove: see manufacturer's instructions). Line a rectangular baking pan (30 cm x 20 cm) with baking paper. Process half of the oatmeal into flour in a blender.
- Mix together with the remaining oat flakes, almonds, desiccated coconut, chia seeds, cinnamon and salt in a bowl.
- Mix the frozen açaí smoothie in the smoothie blender or with the hand blender until creamy. Put the smoothie in the pot and bring to the boil over low heat. Take the pot off the heat, stir in the chia seeds and let stand for 10 minutes.
- Melt coconut oil in a small saucepan over low heat. Remove from heat and stir in nut butter and maple syrup. Add the coconut oil-nut-syrup mixture to the dry ingredients and mix everything well.
- Press half of the oatmeal mixture into the mold so that the bottom is covered. Spread the smoothie mixture on top with a spoon. Spread the remaining dough on the açaí layer and press down lightly.
- Bake for about 25 minutes, until the batter is lightly browned. Take the baking pan out of the oven and let it cool down.
- Carefully lift the parchment paper out of the mold and cut twelve bars from the cooled dough. If stored airtight, the bars will last for about a week.
Vegan crêpes rolls with nut butter
Did someone say crepes? Yes. Not for the next Sunday brunch, but for on the go. Crepes to go sound too good to be true? Not at all. With this recipe you can conjure up thin pancake rolls in no time, which you can fill to your heart's content and take with you to the lake or the park. Best of all: You only need six ingredients for the dough, then the crêpes party can start - easy. The thin pancakes taste good on their own, of course, but they get even better with a filling. We like it best with creamy nut butter and fresh strawberries.
Ingredients for approx. 12 rolls:
- 250 g spelled flour
- 1 pinch of salt
- 2 teaspoons of baking soda
- 300 ml soy drink
- 3 tbsp applesauce
- 2 tbsp maple or agave syrup
- Coconut oil for frying
- 3 tbsp nut butter, e.g. almond or hazelnut butter
- fresh fruits, e.g. strawberries, mango or grapes
- Mix the flour, baking powder and salt in a bowl. Gradually add the vegetable milk and mix everything with a whisk to a smooth dough. Add flour or soy drink if you like: the thicker the batter, the thicker your pancakes will be. Stir in applesauce and syrup. Let the dough rest for 10 minutes.
- Heat some coconut oil in a pan. Swing a small ladle of dough out to the sides of the pan so that the dough is evenly distributed. Bake the pancakes in portions for approx. 2-3 minutes on both sides. Let the pancakes cool down.
- Core the fruit if necessary and cut into thin slices. Spread a thin layer of nut butter on each side of the pancakes, cover with slices of fruit and roll up. Cut the pancake rolls in half.
Energy balls with ginger shot
When sweet hunger takes over again, a quick boost of energy is needed. But please without industrial sugar! No problem: The basis of these energy balls consists of dates, which are naturally rich in fructose and therefore do not require any extra sugar. Mixed with oat flakes, chia seeds and cashews, the balls are not only super satiating, they are also nice and crunchy. The highlight is the slightly spicy ginger note from the Wholey Ginger Shot. A pinch of turmeric rounds off the healthy snack. If you can't do anything with turmeric in your energy balls: Simply replace turmeric with cinnamon or another spice of your choice.
Ingredients for approx. 12 pieces:
- 20 dates, pitted
- 1 cup of oatmeal
- ½ cup cashew nuts
- 4 tbsp chia seeds
- ½ bottle of Wholey Ginger shot
- 2 tsp turmeric powder
- ½ cup desiccated coconut
- In a blender, mince all of the ingredients, except for the desiccated coconut, until the mixture has a dough-like consistency.
- Divide the mixture into about 12 equal pieces, shape them into balls and then toss them in desiccated coconut.
- It is best to leave the energy balls in the refrigerator for 1 to 2 hours.
Exotic coconut banana bread
Are you looking for a recipe for the bigger picnic round? Then this banana bread recipe is ideal for you. The sweet bread is quickly mixed and in the oven in no time. The highlight: You don't even need bananas for the dough. Yes, you heard right. Our Tropical Smoothie Bowl mix of bananas, passion fruit, mango and dates serves as the basis. Due to the sweet fruit mix, the bread is already tastefully seasoned and does not need a lot of other ingredients. Thanks to the tropical fruits and coconut, the bread gets an exotic note - perfect for hot summer days.
Ingredients for a bread:
- 1 pack of Wholey Tropical bowl
- 50 g coconut oil
- 150 ml plant drink, e.g. almond drink
- 100 ml date syrup
- 180 grams of oatmeal
- 60 g desiccated coconut
- 2 teaspoons of cinnamon
- 1 pinch of salt
- 2 teaspoons of baking soda
- 1 banana
- 5 walnuts (optional)
- Preheat the oven (fan / convection: 180 degrees, convection: 160 degrees, electric stove: see manufacturer's instructions). Prepare the Tropical Bowl according to the instructions on the packet and set aside.
- Melt the coconut oil and stir into the smoothie together with the plant drink and date syrup.
- Finely grind the oat flakes in the blender. Mix with 50 g of the desiccated coconut, cinnamon, salt and baking powder.
- Mix the dry ingredients and smoothie mixture into a smooth dough. Fold in desiccated coconut.
- Put the dough in a well-greased box baking tin (internal dimensions 23 x 10 cm) and smooth it out. Peel the banana and cut it lengthways. Place the banana halves on the dough and press lightly. Spread the rest of the coconut chips and chopped walnuts around the bananas and press them lightly into the batter. Bake banana bread for about 50 minutes. Make a chopstick test. Take the baking pan out of the oven and let it cool down completely.
- Turn the banana bread out of the mold. Tastes particularly good with a dollop of coconut yogurt and almond butter drizzle.
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