The Glowing Gypsy (2026)

18/09/2019

Back 2 the baking grind!!
MAMEY BREAD! Because mamey is fruit of the gods 😛

1 cup mashed mamey (ripe)
1 tsp cinnamon
1 tsp baking soda
1 flax egg
2 cups spelt flour
3/4 cup water
1/4 c coco oil

Mi### all ingredients— add to lined loaf pan— bake at 350 for 45 mins!
Top with nuts if you like.
Enjoyyy

02/07/2019

PEACH GALETTE — My favorite summer recipe at the moment! 😛🌞🌼.
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious.
Check out The Glowing Gypsy website for more amazing recipes!.
INGREDIENTS.
CRUST.
• 3 cups almond flour
• 9 tbsp coconut oil, melted
• 4 tbsp maple syrup or agave
• 1 tbsp ground flaxseed
• 1/4 tsp sea salt
• Dash of cinnamon
FILLING
• 4 peaches (sliced) (should be about 2 heaping cups)
• 2 tbsp oat flour (or any neutral flour)
• 1/4 cup coconut sugar
• Dash of cinnamon
• 1/8 tsp sea salt
METHOD
Preparation: Preheat oven to 350°F.
Crust: Mix all crust ingredients with your hands until a dough forms. Place dough in between two parchment paper sheets. Roll out into a rectangle, no need to be perfect! Place dough on a baking sheet (with one parchment paper still under it).
Filling: Place all filling ingredients in a bowl mix until fully combined. Pour filling onto the center of the dough rectangle.
Where it all comes together: Fold the dough corners over the filling until all the perimeter is closed up. (There should be a large portion in the middle without dough, if it begins to crack a bit just squish it back together!)
Bake for 30 minutes (until golden). Let cool for about 10 minutes before cutting into it!
Enjoy!!

p.s. This galette keeps at room temp for about two days and up to a 5 days in the fridge! @ Barcelona, Spain

11/06/2019

CHERRY THUMBPRINT COOKIES!.
Cherry chia jam is the STAR player here! So easy to make and SO DANG GOOD! Use the extra cherry jam to upgrade your oats, pb&j’s, or eat right off the spoon! Check out The Glowing Gypsy website for more delicious recipes!
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious/
INGREDIENTS.
CHERRY CHIA SEED JAM:.
• 2 cups stemmed & pitted cherries.
• 2 1/2 tbsp chia seeds.
• dash of stevia (optional!).
• 1/8 tsp sea salt.
COOKIES.
• 2 cups almond flour.
• 1/4 cup coconut oil, melted.
• 5 tbsp agave.
• 1/4 tsp sea salt.
METHOD.
Preparation: Preheat oven to 350° F. Line a baking sheet with parchment paper. De-stem and de-seed cherries.
Cookies: Mix all cookie ingredients together until a dough forms. Spoon out 1 tbsp at a time onto baking tray. Form each into a ball and press into each with your thumb to form a hole in the middle. Bake for 12-15 minutes (depending on if you like soft or crisp cookies.
Cherry Chia Seed Jam: While cookies are baking: Place cherries in saucepan set on medium heat and allow to melt down, crushing with a fork frequently. Once cherries are mostly liquid, gently blend with a hand mixer. Stir in stevia, salt, and chia seeds. Lower heat to low. Cook for one more minute and then remove from heat and allow chia seeds to expand (about 10 minutes). You will have extra jam (I love to top my oats with it, make upgraded PB & J’s or eat it right off the spoon!)
Where it comes together: Pour a bit of cherry chia jam into each cookie. Enjoyyyy!
p.s. Store in an airtight container in fridge for up to one week.

30/05/2019

💚TAHINI MATCHA BARS!💚
These wholesome bars are great for snacking , enjoying a sweet treat, or topping our smoothie bowls with! They are incredibly soft and chewy and packed with flavor. Matcha is a great ingredient for Waking Up! It contains caffeine, so I love enjoying these treats during the day for a pick-me-up!.
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious
Check out The Glowing Gypsy website for more delicious recipes!.
Recipe:.
INGREDIENTS.
• 3 cups puffed quinoa.
• 1/2 cup tahini .
• 1/2 cup agave or maple syrup.
• 1 heaping tbsp matcha.
• dash of sea salt.
(feel free to add in nuts, dried fruit, anything!).
METHOD.
Mix wet ingredients with matcha until completely combined. Add in the remaining ingredients and finish combining it with your hands.
Pat down mixture tightly into a loaf pan. Let rest in the freezer for 30 minutes.
Cut into bars.
Enjoyyyy xoxo
P.S. They store beautifully in the fridge for 1 week and in the freezer (practically 4ever) for whenever you want to pop them out!

24/05/2019

Chai lovers unite!! Let these CHAI COOKIE BARS ease you into the weekend 💫💃🏽 Perfect for a nice baking date with your family, friends, kids, yourself… haha! They’re too good not to share…seriously.
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious
Check out The Glowing Gypsy website for more delicious recipes!
INGREDIENTS:.
COOKIE LAYER.
• 2 cups almond flour.
• 6 tbsp coconut oil, melted.
• 3 tbsp maple syrup/agave.
• 1/4 tsp sea salt.
CHAI LAYER.
• 1 leveled cup raw cashews, soaked.
• 1/4 cup maple syrup/agave.
• 6 chai tea bags.
• 1/2 cup almond mylk (or any plant mylk).
• dash of sea salt.
METHOD:
Preparation: Soak Cashew nuts overnight. If in a dash, bring them to a boil in water and allow them to soak until ready to do Chai Layer. Preheat oven to 350°F. Grease pan with coconut oil.
Cookie Layer: Mix all crust ingredients with your hands until a dough forms. Press dough into the pan. It doesn’t necessarily need to take up the whole pan, press it into a rectangular/square shape to whatever thickness you want! I made it about 1/2″ thick. Bake for 15 minutes (work on Chai layer in meantime). Remove from oven and allow to cool completely.
Chai Layer: Place all 6 teabags in the almond milk. Microwave for about 1 1/2 minutes. Let steep at least until the cookie layer has finished baking. Remove tea bags and squeeze out all the milk! Now place all ingredients (only use 1/4 cup of chai milk) in blender or use a hand-blender to blend them until creamy.
Slather the Chai cream on the cooled cookie layer, cut into bars, and enjoyyyy!

p.s. Store in fridge for up to 1 week.

16/05/2019

This ✨PEAR GINGER CAKE ✨is so fluffy, sweet, and delicious! I love to have it for breakfast, as a snack with some coffee or tea, or for dessert!.
Check out The Glowing Gypsy website for more delicious recipes!.
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious.
INGREDIENTS:
PEAR CAKE.
• 2 cups oat flour (use Gluten-Free if needed!).
• 1/2 cup chopped nuts (any kind you want! I used walnuts).
• 1 cup diced pear (1 large pear).
• 1 tsp cinnamon.
• 2 tsp fresh grated ginger.
• 1/2 tsp baking soda.
• 2 tsp baking powder.
• 1/4 tsp sea salt.
• 1/4 cup agave syrup (can replace with maple syrup or honey!).
• 1/4 cup coconut oil, melted.
• 3/4 cup almond milk, unsweetened.
• 1/2 cup unsweetened applesauce.
GINGER CASHEW CREAM FROSTING.
• 1 cup raw cashews.
• 1/2 cup almond milk (any plant-milk works).
• 1 tbsp fresh grated ginger (feel free to add more if you like it spicy!).
• 1/4 cup agave.
• dash of sea salt.
BAKED PEAR GARNISH (OPTIONAL!).
• 1 pear.
• 1 tsp coconut oil, melted.
• dash of Coconut Sugar.
METHOD.
Preparation: If making frosting, soak cashews overnight. If in a dash, boil them and soak them in hot water for at least 15 minutes. Preheat oven to 350°F. Grease pan with coconut oil. Prepare baking tray with parchment paper for the garnish if making it!
Apple Loaf: Mix all dry ingredients together in a bowl. Mix wet ingredients in a separate bowl. Add wet ingredients into the dry ingredients. Mix until fully combined. Pour into pan. Bake for about 35-40 minutes, until a toothpick comes out clean. When ready, let it cool in the pan for about 15 minutes, then transfer to a cooling rack if you have one.
Baked Pear Garnish: Cut the pear into thin slices. Place on parchment paper. Now gently brush coconut oil on each pear. Sprinkle on some coconut sugar if you have. Place in the oven and bake along with the loaf for around 25 minutes. Remove once they are golden and allow to cool.
Chai Cashew Cream: Once the loaf is completely cooled, drain the cashews. Now place all the frosting ingredients in a blender and blend until a thick cream forms. Slather the frosting on the loaf.

13/05/2019

Fig & Plantain Cookies!! Had to share this amazing recipe again with you guys because…it’s freakin amazing!! Easy to make… reallllly easy to eat haha!😂🙈
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious .
Recipe:.
INGREDIENTS
PLANTAIN & FIG MIX.
• 1 large ripe Plantain.
• 1 heaping cup dried figs (stems removed).
• 2 tbsp Agave.
• dash of Sea Salt.
• dash of cinnamon.
FLOUR MIX.
• 1 cup oat flour (may need a bit more, you want dough like play dough).
• 1/4 cup Agave.
• 1/2 cup Almond Flour.
• dash of Sea Salt.
• dash of Cinnamon.
• 1/4 cup Coconut Oil.
• 1 tsp baking soda.
GARNISH.
• 1 large Plantain (stove-cooked).
METHOD.
Preparation: Preheat oven to 350 °. Line a baking sheet with parchment paper.
Plantain & Fig Mix: Cut both ends of plantain, place on a plate and microwave for 4-5 minutes (until it bursts out of skin and is soft in center). Peel plantain and place all remaining ingredients in food processor, mix until fully combined.
Flour Mix: Mix all ingredients with your hands until fully combined.
Where it all comes together: Mix by hand the Plantain/Fig mix and the Flour Mix. When fully combined, form into balls and press lightly down on them to form spheres. Place on baking sheet and bake for 20 minutes!
Garnish: Cut a plantain into semi-thin rounds, warm up coconut oil on a pan. Sautee on low-medium heat until golden, flip over and do the same! Place one round on each cookie!

07/05/2019

This BERRY GALETTE is so incredibly delicious and simple to make! I love baking it for breakfast get-togethers, desserts, or for a yummy snack! It’s the perfect balance of sweet and tart 😌
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious.
INGREDIENTS.
CRUST.
• 3 cups almond flour.
• 9 tbsp coconut oil, melted.
• 4 tbsp maple syrup or agave.
• 1 tbsp ground flaxseed.
• 1/4 tsp sea salt.
• Dash of cinnamon.
FILLING.
• 2 heaping cups frozen mixed berries.
• 3 tbsp oat flour (or any neutral flour, gluten free if needed).
• 1/4 cup coconut sugar.
• Dash of cinnamon.
• 1/8 tsp sea salt.
METHOD.
Preparation: Preheat oven to 350°F.
Crust: Mix all crust ingredients with your hands until a dough forms. Place dough in between two parchment paper sheets. Roll out into a rectangle, no need to be perfect! Place dough on a baking sheet (with one parchment paper still under it).
Filling: Place all filling ingredients in a bowl mix until fully combined. Pour filling onto the center of the dough rectangle.
Where it all comes together: Fold the dough corners over the filling until all the perimeter is closed up. (There should be a large portion in the middle without dough, if it begins to crack a bit just squish it back together!)
Bake for 30 minutes (until golden). Let cool for about 10 minutes before cutting into it!
Enjoy!!

p.s. This galette keeps at room temp for about two days and up to a 5 days in the fridge!

03/05/2019

Happy Friday everyone! I’ve been dreaming of this breakfast since last night to kick off the weekend 🙈😇 so simple to make and such a treat to start the morning!
Recipe:
• 1/2 cup oats.
• 1 ripe banana, mashed.
• Dash of cinnamon.
• Dash of stevia (or any sweetener you like).
• 1 cup water.
Mix & Microwave until fluffy (about 3.5 mins).
Carmelized naners:.
• Heat up coco oil in a pan on low/medium and add sliced banana. Cook for 5-7 minutes
Top with chocolate chips, peanut butter, and the naners!! Enjoy 💕💕

29/04/2019

CHOCOLATE CRUNCH BARS! Made with homemade chocolate, puffed quinoa,
& dates! They are crunchy, chewy, & rich... all in perfect harmony 😌
I love snacking on them before/ after the gym, at university, & after dinner for a sweet treat!
SWIPE RIGHT TO SEE WHATS UNDERNEATH!.
Vegan • Refined-Sugar free • Low Sugar • Gluten Free • Nutritious.
Recipe:
INGREDIENTS.
WET MIX.
Chocolate:.
• 1 1/2 cup cocoa butter, grated & melted.
• 3/4 tbsp raw cacao powder.
• 6 tbsp agave.
• 1/4 tsp sea salt.
—
• 1 packed cup medjool dates, pitted.
• 2 tbsp cashew butter.
—————
• 2 1/2 cups puffed quinoa.
GARNISH (OPTIONAL!)
METHOD
Chocolate: Mix all chocolate ingredients in a bowl. I melted the cacao butter in 10 second bursts in the microwave. Divide chocolate in 1/2.
Wet Mix comes together:Add dates and cashew butter to a food processor. Pulse until a thick paste forms. Add in one half of the chocolate mixture. Mix until completely combined and forms a paste, scraping down the sides often.
Remove from food processor, add in the puffed quinoa, and finish combining it with your hands.
Pat down mixture tightly into a parchment-lined loaf pan. Let rest in the freezer for 30 minutes.
Cut into bars.
Chocolate-Dipped:With the remaining 1/2 of chocolate (you may need to stick in the microwave for 5-10 seconds to re-melt), dip each bar in to coat completely with chocolate.
If you’d like to add toppings, do this while the chocolate is still melted on the bars (so it sticks well!)

Enjoyyyy xoxo

P.S. They store beautifully in the fridge for 1 week and in the freezer for whenever you want to pop them out! @ Barcelona, Spain

27/04/2019

Want some thiccc homemade chocolate in your life?? Coming at ya live with the recipe:::
Use to make chocolate bars, pour on oats, use on desserts, dip fruit in it..... up to u 😇. It hardens when it cools off like normal chocolate 😋
RECIPE:
3/4 cup grated cocoa butter,melted.
6 tbsp raw cacao powder.
2 tbsp agave.
Dash of sea salt.

** feel free to add a bit more sugar if you prefer*

Makes: 1 c melted chocolate. Or 2 chocolate bars

24/04/2019

This is how I rolllll! Made some clean eatin CINNAMON ROLLS and am obsessed!! Couldn’t wait to share them with you alllll ♥️ Make them for yourself, your friends, your kids, your mom, your grandma, your neighbor…. anyone and everyone bc these need to be shared!

INGREDIENTS.
DOUGH.
• 3 1/2 cups almond flour.
• 1/4 cup coconut oil, melted.
• 1/3 cup cashew butter.
• 3 tbsp agave.
• 1/4 tsp sea salt.
FILLING.
• 1 packed cup Medjool Dates.
• 1 tsp Cinnamon.
• 1/2 cup filtered water.
• COCONUT SUGAR ICING (OPTIONAL!).
• 5 tbsp Coconut Sugar.
• 3 tbsp Oat Mylk or Water.
METHOD.
Preparation: Preheat oven to 350 F.
Dough: Mix all dough ingredients in a bowl. Using your hands is easiest!
Filling: Pit dates then place all filling ingredients in a blender. Make sure there are no big chunks left after blending.
++ Place dough on a parchment paper, place a parchment sheet on top as well. Roll out into a rectangular shape with a dough roller or strong cup. Keep it on the thick side!
++ Spread filling onto the rolled out dough. Focus it on the middle, leaving a space on all the sides.
++ Gently lift the parchment and roll the dough into a burrito, working slowly and patching up any ripped spots.
++ Place in the fridge for 20 minutes.
++ Cut into even slices, creating your cinnamon rolls!
++ Bake for 10 minutes.
Coconut Sugar Icing: Blend coconut sugar until it’s a fine powder.
++ Pour icing on your cinnamon rolls and enjoyyyyy!

The Glowing Gypsy

18/09/2019

02/07/2019

11/06/2019

30/05/2019

24/05/2019

16/05/2019

13/05/2019

07/05/2019

03/05/2019

29/04/2019

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