Grain-free Granola


I got this recipe from BananaBlondie’s video  which she got from a book. You gotta love this plant-based recipe sharing and tweaking community! She tweaked the recipe a little bit, and I tweaked it a little bit more. Everyone’s feeding off of each other’s creativity. You got to love it. So feel free to add whatever you want to this recipe and please share with me your creations! I have and idea for a completely different combination that I’m so excited to try it and share with you guys!


Grain-free Granola


  • 2 cup buckwheat groats soaked
  • 1 cup flaxseeds soaked in 1+1/4cups of water
  • 1 cup shredded coconut
  • 1/4 cup maple syrup*
  • 1 tbsp cinnamon
  • 1/2 cup chopped almonds soaked
  • 1/2 cup dried cranberries
  • 1/4 tsp vanilla extract

*Add more maple syrup if you want it to be sweet. Mine was neutral.


  1. Drain the buckwheat groats and almonds
  2. Mix everything with a spatula
  3. If using the oven: heat the oven to 200F (~90C)
  4. spread evenly in one layer on a baking sheet and bake for 2 hours
  5. If using a dehydrator, then spread evenly on the sheets and dry for 10 hours, flipping half way through.

*Feel free to add in your favorite nuts, dried fruits, etc. Just keep the flaxseeds as they’re necessary for keeping it together.




Cardamom Rawnola


I love the taste of cardamom in Arabic coffee and Middle Eastern sweets. That’s why I knew that I had to come up with a cardamom rawnola recipe! If cardamom isn’t your thing then simply omit it.


this RAW-NOLA isn’t very sweet. It’s full of flavors from cardamom to cinnamon and a mix of dates and chestnuts. If you want it to be sweeter, simply add more dates or maple syrup.


What I used in this recipe


Cardamom Rawnola


  • 1 cup rolled oats
  • 1/2 cup buckwheat groats
  • 1/2 cup soft dates (khalas dates)
  • 1/2 cup Sukkari dates or Medjool
  • 1/4 cup tahini sunflower butter or just tahini
  • 1/2 cup dehydrated chestnuts optional
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly ground cardamom
  • 2 tbsp cacao powder optional
  • 1-2 tbsp maple syrup optional


  1. In a food processor mix all of the ingredients except the maple syrup
  2. Taste and add maple syrup to taste

*Add more dates if you want it to be sweeter.

Seed butter & Summer Dates


Summer is the time of the year when we start seeing colorful dates here in Saudi. Depending on the type of date, sometimes they’re red or yellow before they ripen. We can only enjoy them during this time of the year because they can only be eaten fresh. Freezing them doesn’t really work and refrigerating them will keep them fresh for a few weeks.


The colored part is crunchy and a bit dry while the brown part is so soft and even juicy!

One of my all time favorite treats is dates with nut or seed butter. Especially with tahini ahhhhh, I can’t get enough! The only thing I dislike about tahina with dates is that it gets messy and I end up with tahina running all the way down to my elbow. Not pretty.


After some pre-bedtime brainstorming, I thought about pairing tahina with almonds, but when I woke up it just hit me that it would be much better with sunflower kernels. Besides, it’ll be nut-free for those who are allergic.


You can use this butter with dates, apples, carrots, or mix it in with your oatmeal. You can also water it down a bit and add a little bit of lemon juice and use it as a salad dressing. Get creative!




  • 2 cups sunflower kernels
  • 1 cup runny tahini
  • 2 tbsp maple syrup optional*
  • Hemp hearts optional


  1. Grind the sunflower kernels for about 5 minutes in a food processor
  2. Add the tahini and process until you reach the desired consistency. I like mine a bit crunchy.

*If you’re using a small food processor thenI recommend cutting the ingredients in half

*If you’re going to stuff dates with this butter then there’s no need for any sweeteners, but I suggest adding some if you want to use it to top on bread and oatmeal.

زبدة البذور

وصفة سهلة و سريعة. مناسبة مع التمر، التفاح، الجزر، الخبز، او الشوفان


  • ٢ كاس حبوب دوارالشمس
  • ١ كاس طحينه سائلة
  • اختياري شراب القيقب*

*اذا راح نستعملة مع التمر فلا داعي للتحلية


في الخلاط نخلط البذور تقريبا خمس دقائق بعدين نضيف الطحينة و نخلط الا ان نصل الى النعومة المطلوبة


Baked Potatoes & Sriracha Dip


Baked potatoes are one of my go-to recipes. Honestly, potatoes are one of my favorite things to eat for dinner as they’re very filling and help put me to sleep. The dip. Oh, the dip. It’s so gooood! Easy to make and it’s nice to have it in the fridge to use as a dip or a spread on sandwiches.


This recipe is plant-based (oil-free) and gluten-free.

*The dip is inspired by Minimalist Baker’s SRIRACHA AIOLI

Baked Potatoes & Sriracha Dip



  • 4 potatoes more or less
  • Sil-pat for oil-free baking
  • salt and pepper to taste
  • paprika
  • dried rosemary

Sriracha Dip

  • 1/2 cup raw cashews (preferably soaked for 4 hours)
  • 1/2 small red chili pepper
  • 2 tsp sriracha
  • 1/4-1/3 cup water
  • 1 tbsp tomato paste
  • salt & pepper
  • paprika


  1. Preheat the oven to 400F (200C)
  2. Cut the potatoes into fries
  3. lay flat on the baking sheet with silpat under
  4. Season then mix
  5. Bake for 30 minutes on the lowest rack in the oven
  6. Meanwhile, cut the red chili pepper  and bake for 10-15 minutes
  7. Mix all the ingredients for the dip in a food processor or high-speed blender

بطاطس بالفرن مع خلطة السيراتشا 



  • ٤ بطاطس
  • Sil-pat  عشان مايلصق على الصينية موجودة في ساكو
  • ملح و فلفل
  • بابريكا
  • اكليل الجبل المجفف

خلطة السيراتشا

  • ١/٢ كوب كاجو ني يفضل انه يكون منقع بالماء ٤ ساعات
  • ١/٢ فلفل احمر بارد
  • ١/٢ م ص سيراتشا
  • ١/٤-١/٣ كوب ماء
  • ١ م ك معجون طماطم
  • ملح و فلفل
  • بابريكا


  1. نحمي الفرن على ٤٠٠ ف او ٢٠٠ س
  2. نقطع البطاطس و يوضع على صينية الفرن
  3. بهارات و ملح و فلفل و نقلب البطاطس
  4. في الفرن ٣٠ دقيقة على اخر رف في الفرن
  5. الحين نقطع الفلفل الاحمر البارد و نخليه في الفرن ١٠-١٥ دقيقة
  6. بعدين نضع كل المقادير للخلطة في الخلاط

Coconut-Almond Stuffed Dates

رمضان كريم


Ramadan Kareem to all of those who are celebrating it, er fasting.

Anyways, I want to start a recipe series for Ramadan, but really can be used any time of the year. These recipes will be quick, easy, and plant-based. I will include recipes that are easily digested and energizing for futoor (the meal we break our fast with). For suhoor (a meal that’s eaten right before dawn or the last meal we eat before starting our fast) these recipes will be filling and slowly digested to help you sustain your energy throughout the day.


I figured that it’s only right to start with a recipe that invloves dates. This recipe can be eaten for futoor or suhoor as it’s simple but at the same time filling from all the nut butter inside the dates.

Coconut-Almond Stuffed Dates


  • Sukkari dates
  • 2 cups raw almonds
  • 1/2 cup shredded coconut
  • 1 tbsp maple syrup optional
  • 1 tbsp tahini
  • shredded coconut to garnish


  1. In a food processor process the almonds until they turn into flour
  2. Add the coconut to the food processor and process until it turns into butter.
  3. It will take about 10-15 minutes. Keep scraping the sides as needed.
  4. Add maple syrup if you want, but I liked the butter to be a bit bitter so it goes well with the dates.
  5. Remove the pit from the dates and fill them with the butter
  6. Sprinkle with tahini and coconut

تمر محشي بزبدة اللوز و الجوز


  • تمر سكري
  • ٢ كاس لوز ني
  • ١/٢ كاس جوز هند مبشور
  • ١ م ك شراب القيقب اختياري
  • ١ م ك طحينة
  • جوز هند مبشور لزينة


  1. بالخلاط نخلط اللوز الا ان يتكون لدقيق
  2. نضيف الجوز و نخلط حتى ان يتحول لزبدة. نضيف شراب القيقب حسب الرغبة
  3. نزيل النواة من التمر و نحشيه بالزبدة
  4. نغطي التمر بالطحينة و الجوز

Plant-Based Banana Bread

Processed with VSCO with f2 preset

Whenever I see ripe bananas I get inspired to go play in the kitchen. Ripe bananas are in my opinion the perfect addition to almost any sweet recipe. They are sweet, creamy, and dense. Try adding them to your shakes or by cutting them into small pieces and freezing them then dipping them in cacao sauce. SO good.

Processed with VSCO with f2 preset

I try to keep an open mind, but when someone tells me that they don’t like bananas; I find it very hard to believe. I mean how is it possible for someone not to like a fruit that is sweet, rich, and creamy. I personally think that bananas are the perfect human food. Okay, I’m going to stop right here. Because if I keep going, I might end up writing a book about bananas. Last note is that they’re perfect before or after a workout as they are very energizing and easily digested.

Processed with VSCO with f2 preset

This is the perfect banana bread. I’ve made it over 10 times until I got it just right. Moist from the inside while still being firm, especially from the outer edges. The secret to getting banana bread right without using any oils is to add applesauce. I’ve made it without applesauce, and it turned out to be good, only a bit too dry for banana bread.


Plant-Based Banana Bread



  • 3 cups sprouted spelt flour
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • dash of cinnamon optional



  • Sliced banana
  • cacao nibs
  • Nuts


  1. Preheat the oven to 350F (177 C)
  2. Get two large mixing bowls one for the dry ingredients and one for the wet
  3. Sift the flour, then add the sugar and baking powder
  4. Mash the bananas very well then mix them with the milk and applesauce.
  5. With a Spatula, slowly mix the wet and the dry
  6. Add the dough to a non-stick bread tin. Mine is 25 cm long.
  7. Optional: Slice a banana in half and place it on top with some nuts or cacao nibs.
  8. Bake for 60 minutes
  9. Let it cool on a rack then slowly with a butter knife go around the edges to get the bread out. Then flip the pan and the bread should fall out.
  10. Enjoy with almond butter and cinnamon!

Cacao Tahini Rawnola


Rawnola is my new favorite thing to eat and make. I call it crack, as it is so fucking addictive. This cacao rawnola is currently my favorite. I mean it’s chocolate, tahini, and dates. The perfect combination. Also, I wanted to create a recipe where the main ingredients are ones I can get locally in Saudi Arabia.


I think we can say that tahini made its way around the world. If you’re not very familiar with tahini, then you should know that it’s basically just ground up sesame seeds. You can find it at health food stores or any Middle Eastern store. The tahini you find in the store is different than “tahini sauce” you get with your falafels.


Tahini is as underrated “health food” it’s a great source of vitamin E and other B vitamins. It’s also a great source of calcium your body can actually absorb as opposite to dairy. You can simply enjoy it with dates as we do here in the Middle East.  If you’re not a sweets person then just mix it with some herbs and lemon and you’ve got a salad dressing.

Processed with VSCO with f2 preset

Cacao Tahini Rawnola


  • 1 cup packed pitted sukkari dates (or any gooey dates)
  • 1 cup rolled oats
  • 1/2 cup buckwheat groats optional
  • 2 tbsp cacao powder
  • 1/4 cup tahini


  1. Process the dates in a food processor for 15 seconds or so
  2. Add the remaining ingredients and process for about 10 minutes
  3. It will take a while but wait until it forms crumbles with a dough consistency
  4. Enjoy on top of your nice-creams, with almond milk, with fruits, or just by itself

Note: you can also form it into balls or cookies for easier consumption.