What I eat in a day - Vegan + gluten free 🌱 Baking a GF beetroot bread (Easy & delicious meals)

Good morning everyone! I actually started this morning with some baking in the kitchen. I wanted to fill up the freezer with a new gluten-free bread and decided to go for a beetroot bread with some walnuts. So I started to mix some flours, some gluten-free oat flour, buckwheat flour, teff flour, sorghum flour and also some psyllium powder. So now we're going to add some beetroot in this flour mix I have prepared and I really recommend to wear black clothes because it can be quite messy. Yes, so I grated the beetroot and added some salt, mixed it all together and then I also chopped some walnuts. So this is about one cup of walnuts. So I added the walnuts in the flour mix and then also the grated beetroot and mix it all together. And now we're going to add some water with yeast. And now we're going to make this rice for like two hours in room temperature. Depending on how warm it is in your room you may also need three hours. So after I finished the preparation with the bread I prepared some breakfast for myself. Some simple oatmeal with cardamom, cinnamon, salt and also some sunflower seeds. And yes, as always, I also want a hot drink in the morning. Some boiling water with ginger this time. I topped the oatmeal with some mango, banana and also some almond milk. It was really really good and a fast and simple and healthy breakfast. Okay, so now the dough has rised for two hours and we are now going to bake the bread. So this time I shaped my bread by myself instead of using a bread form and I baked this bread for 60 minutes in 220 Celsius degrees. So now finally we have some daylight here even though it's not so much. So now I'm just gonna let the bread cool down completely before I can slice it up. And look how delicious it looks. It's a really crusty bread which I love so much and it's something extra when you add vegetables into your baking. I love it. And the consistency is really good thanks to the psyllium powder. You will also find a food recipe in the description below if you want to try it. Then it was time for lunch and I had some leftovers in the fridge. Some creamy quinoa which is so good. It's basically cooked quinoa with a really creamy cauliflower and cashew sauce, green peas, cucumber, tomatoes, sunflower seeds and also some fresh basil. It was really really yummy. And of course I had to taste this fantastic bread. In the afternoon I had a snack, some fresh fruits and I also love to add some tahini or any other kind of nut butter. And now it's time for dinner. I had some glass noodles in the pantry I wanted to use so I decided to make a noodle wok with lots of veggies. I started with some onion, then I also chopped some white cabbage, green kale, carrots and I added it all to a frying pan with some olive oil. This looks like a giant amount of kale but I promise you that it will get smaller when the water comes out. So I just fried it in the pan until soft and then added some spices. Then I also fried some tofu in sesame oil, tamari and also some spices and I very often use chili flakes and garlic powder when cooking tofu. I added the glass noodles in the boiling water and some tamari in the veggie wok. And when the noodles was ready I added them into the wok and stirred around. And look how amazing this looks. I was really hungry so I just wanted to eat it immediately. I love to top this dish with some sesame seeds, some lemon juice and also some coriander. And since it's so dark in Sweden in the winter I also wanted to show you this noodle wok in daylight. So here it is. So I really hope you enjoyed this video and got some gluten-free vegan inspiration. Take care and I hope to see you in the next video.