17th April 2016
I’m not a huge baker, but when I do decide to make a dessert I try to make it at least a little bit healthy.
Green Kitchen Stories is my favorite site to use when baking and their Lemon Tart does not disappoint!
The ingredients are staples that I always have in my kitchen, so this tart is perfect to satiate my sweet tooth when the mood strikes!
Pie Crust (gluten free)
- 200 g mixed nuts (I used almonds and cashews)
- 10 fresh dates
- 100 g cold butter
- 2/5 cup (55 g) quinoa flour (can also use almond or buckwheat)
- 2 tsp cinnamon
Custard Filling (sugar free)
- 75 g butter
- 1 1/3 cup milk (can also use soy or almond)
- 1 vanilla pod
- 2 small lemons (juice and zest)
- 6 tbsp maple syrup
- 2 egg yolks
- 1 egg
- 4 tbsp corn starch
- Making the crust: Mix nuts and dates in a blender for about a minute (it’s ok if the nuts aren’t completely grinded) and pour the mixture in a bowl. Cut the butter into small pieces and add to the bowl together with the rest of the ingredients. Use your hands to work the pastry. Coat the bottom of a 9” tart pan with some butter, and distribute the pastry evenly on the bottom and the sides. Prick the pan with fork and put it in the fridge for about 20 minutes while you make the custard.
- Making the custard: Heat butter, soy milk and vanilla pod in a saucepan on medium heat. Add lemon juice, zest and agave syrup. Bring to a boil while stirring, then lower the temperature and let it simmer for about five minutes. Remove the vanilla pod, set aside and let it cool. Whisk egg yolks, egg and corn starch with a manual whisk in a large mixing bowl for a couple of minutes, then add the lemon mixture while whisking.
- Pour the custard into the tart pan and bake at 350°F for about 20 minutes. The tart crust can easily get burnt so keep an eye on the oven. Let it cool before serving.
15th August 2015
It’s summer time! What’s more refreshing to beat the sweltering heat than popsicles?
In June I was walking through the Stadsfeestzaal and noticed a new shop – Flying Tiger. Everything was so kitsch and colorful and I couldn’t help but notice their ridiculous popsicle molds. Only 4 euros? I couldn’t help it! Plus it’s been so hot here…I need a frozen treat!
Now that I had my molds, I needed to figure out the best recipe. After a bit of browsing I realized popsicles are basically just frozen smoothies. I made mine with mango and strawberry, but you can use any type of fruit. So simple and easy, plus I don’t feel guilty eating them!
Mango and Strawberry Popsicles, makes 6
- Popsicle molds
- 2 cups of mango
- 2 cups of strawberries
- 4 tablespoons of water
- Blend 2 cups of mango with 2 tablespoons of water and pour into molds. Repeat with the strawberries.
- Place the molds into the freezer and enjoy after 6 hours!
- If you want to be a bit creative, you can pour one flavor evenly into all 6 molds filling halfway and after 3 hours top off the molds with the other flavor.
30th June 2015
It’s rhubarb season again! Can’t get enough of the tangy taste? My New Root’s Chia Rhubarb Muffins are a great way to enjoy them!
These muffins are delicious and filling for breakfast and sweet enough to enjoy after dinner. The Chia Rubarb Muffins are guilt-free. No added sugar, and the chia seeds add a ton of energizing nutrients!
I love the added “crumble” on top. The mixture of pumpkin seeds and oats adds a nice crunch.
Chia Rhubarb Muffins, makes 20 mini muffins
- 1 1/2 cups spelt flour
- 1/2 cup rolled oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons chia seeds and 1/4 cup water
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1/2 cup fresh orange juice
- 1 vanilla bean, scraped
- 1 1/4 cup finely chopped rhubarb
- 1/3 cup chopped dried apricots
- Toppings – oats and pumpkins seeds
- Combine chia seeds and water in a glass and set aside for at least 15 minutes.
- Preheat the oven to 350 F/ 175 C. Line a muffin pan with liners if needed
- In a large mixing bowl, stir together the flours, baking powder, baking soda and salt until combined.
- In another bowl, add the chia seed gel, olive oil, maple syrup, orange juice and vanilla. Whisk until smooth by hand. Add to the flour mixture and blend just until moistened but lumpy. Stir in the rhubarb and apricots.
- Spoon the batter into the muffin cups, filling each cup about 2/3 full. Sprinkle the topping onto each muffin and bake until springy to the touch, about 15 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
23rd June 2015
I love sweet breads. I already posted my go-to recipe for banana bread, now it’s time for Almond Date Bread!
This recipe was given to me from my sister-in-law Sofie. She made it me for once a couple of years ago, and I had to have the recipe!
The ingredients are so simple and the recipe so easy. And the best part is, I don’t feel guilty eating a few slices in the morning or after dinner.
Almond Date Bread
- 1 cup dates
- 1 cup almonds
- 2 tablespoons cinnamon
- 1 tablespoon maple syrup or other sweetner
- 1/2 vanilla bean scraped
- 4 eggs
- Preheat the oven to 175 C/350 F. Grind the dates and almonds until they’re the size of bread crumbs.
- Combine ground almonds and dates with cinnamon, maple syrup, and vanilla.
- Separate the eggs. Add the egg yolks to the date and almond mixture and stir to combine.
- Beat the egg whites until stiff, then mix with the rest until you can’t see the egg whites anymore.
- Line a baking dish with parchment paper and pour the mixture in. Bake for 35 minutes.
26th May 2015
With the weather getting warmer, what’s better for dessert than passion fruit and coconut? Tropical, sweet, and good for you!
I love deliciously simple recipes. These macaroons only take up to 20 minutes to make and stay good stored in the refrigerator for 5 days. My husband and I just bought an espresso machine and we enjoyed these treats with a cappuccino!
This recipe for Passion Fruit & Coconut Macaroons comes from one of my favorite food blogs – Green Kitchen Stories.
Passion Fruit & Coconut Macaroons, makes approximately 12 pieces
- 2 tablespoons coconut oil
- 1/2 cup full fat coconut milk
- 1/3 cup maple syrup or honey
- 1/2 vanilla pod, seeds scraped
- 2 cups desiccated coconut, unsweetened
- 3 tbsp almond flour
- Sprinkle of sea salt
- 3 passion fruits
- 1 lime
- 50g dark chocolate
- Preheat your oven to 350°F / 180°C. Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer. Add the desiccated coconut, almond flour and salt, stir and let it all come together into a sticky mess. Remove the pan from the heat, add passion fruit and lime juice and give it a good stir.
- Line a baking sheet with parchment paper. Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom. Place them on the baking paper and bake for about 12 minutes in the oven.
- Let the macaroons cool while you melt the dark chocolate. Drizzle the chocolate, or dip the macaroons. Enjoy!
17th February 2015
For Christmas I received the Twin Peaks special edition on Blu-Ray from my husband. After the first couple of episodes all I could think of was pie and coffee. I had to get in the kitchen and do some baking!
This Wild Berry Tart comes from Green Kitchen Stories, although I chose to use my go-to crust from Martha Stewart. I love that the tart has both baked and fresh berries. So many delicious flavors and textures! This is a sweet treat you don’t have to feel guilty about eating!
Wild Berry Tart
- 1 1/4 cup flour (I use spelt)
- 1/2 teaspoon salt
- 1 teaspoon maple syrup
- 1/2 cup butter cut into small pieces
- 2 tablespoons water
- In a food processor, briefly pulse flour, salt, and maple syrup. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- With a floured rolling pin, roll out dough and gently fit into bottom and up sides of pie plate (do not stretch dough).
Wild Berry Filling
- 2 cups fresh wild berries and 1/2 cup for after baking (I used blueberries, raspberries, blackberries and red currant)
- 1 tablespoon maple syrup
- 1 tablespoons lemon juice and freshly grated zest from 1/2 lemon
- 2 tablespoons fresh mint leaves, finely chopped
- Toss the berries with maple syrup, lemon and mint in a medium size bowl.
- Set aside for a while to help the flavors develop.
- Preheat the oven to 350°F.
- Pre-bake the crust for about 10 minutes.
- Remove from the oven and add 2 cups of the maple tossed berries. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy.
- Remove from the oven and add the rest of the berries on top. Serve and enjoy!
10th February 2015
Mmm…I love the smell of baked goods. The whole house if filled with a delicious, sweet warm aroma.
My favorite banana bread recipe comes from My New Roots. This recipe is vegan and easily adaptable if you want to add other fruit, nuts, seeds, or spices. For instance, in the loaf I made I added flax and chia seeds, shredded coconut and cinnamon.
The result is a delicious, moist banana bread that you can enjoy for breakfast or as a dessert after dinner!
- 1/4 cup plant-based milk (I used almond milk)
- 6 tablespoons oil (I used olive oil)
- 6 tablespoons maple syrup
- 1 teaspoon pure vanilla extract or 1 vanilla bean scraped (I used a vanilla bean)
- 5 medium ripe bananas
- 2 cups flour (I used spelt)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts and seeds or any extras you’d like to add! (I used walnuts, chia and flax seeds, and coconut, plus extra cinnamon)
- Preheat oven to 350F.
- Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.
- Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.
- In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in nuts.
- Pour into pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Enjoy!
1st January 2015
I love ice cream, but can’t help feeling guilty after eating a bowl. So much fat and sugar…yet so delicious and comforting! You see the dilemma.
Luckily I’ve found an alternative – ice cream made from only bananas and almond milk! Not only guilt-free but healthy – plus inexpensive and easy! The texture is just as creamy and the taste is heavenly, especially paired with the walnut topping.
This recipe is a hybrid between My New Root’s Just Bananas and Gwyneth Paltrow’s Banana Ice Cream from her cookbook It’s All Good.
Banana “Ice Cream”
- 2 ripe bananas
- 2 tablespoons of almond milk
- Peel and slice the 2 bananas. Place the pieces in a plastic bag and freeze.
- Take frozen banana slices out of the freezer and let them thaw for about 15 minutes. Add the slices to your food processor or blender with the 2 tablespoons of almond milk.
- Top with walnuts and enjoy!
- Handful of walnuts
- 1 tablespoon of maple syrup
- Chop up the walnuts.
- Pour the tablespoon of maple syrup over the nuts and mix well.