1 cup almond flour 3/4 cup almond butter 1 organic egg (or 1/4 cup water + 2 tbsp chia seeds) 2 tbsp erythritol or coconut sugar ¼ cup raw chocolate, crushed into small chunks
Preheat the oven to 175 Celsius or 350 Fahrenheit degrees. Combine all the ingredients in a big bowl and mix well. Form about 10 balls with your hands and place them on a baking tray covered with parchment paper. Press the balls with your hand to create cookies that are about 1 inch thick. Bake for 10 minutes. Remove from the oven and let cool completely. Store in the fridge and use within a week.
Preheat the oven to 200 C / 400 F degrees. Place the sliced peaches on a covered baking tray. Drizzle on the butter/oil and the spices. Bake for 20-25 mins until soft and juicy. Serve for example with porridge. (Here served with oatmeal, almond butter & hemp seeds.)
1 ½ cup almond flour ¼ cup coconut flour 2 bags Clipper Blackcurrant Black Tea 5 tbsp psyllium husk 2 tsp baking powder ½ tsp sea salt
1 cup hot water 2 tbsp coconut oil (melted) 2 tbsp apple cider vinegar
On top: sesame seeds and/or poppy seeds
Preheat the oven to 175 C / 380 F degrees. Cover a baking tray with a baking sheet. Mix the almond flour, coconut flour, tea (cut the tea bags open and pour the tea mixture in the bowl), psyllium husk, baking powder and salt in a big bowl. Pour in hot water, apple cider vinegar and oil. Stir and leave to thicken for 10 mins. The dough should be now soft and easily moldable. Form 6 small balls from the dough and set them on the baking tray. Bake for 30-35 minutes, until slightly golden. Take out of the oven and let cool completely.
Blackcurrant Chia Jam:
1 cup blackcurrants, fresh or frozen 2-3 tbsp chia seeds 1 dropperful liquid stevia or 2 tbsp maple syrup ½ tsp vanilla
Measure the blackcurrants in a bowl. If using frozen berries, thaw them first. Stir in the chia seeds, sweetener and vanilla. Leave to thicken for 10 minutes. Taste and add seasoning, if needed. Store in a sealable jar in the fridge and use within a week.
1 cup oat milk ½ cup water pinch of sea salt ½ cup rolled oats 1-2 tbsp almond butter 1 tbsp raw cacao powder ½ tsp turmeric powder 1 tbsp maple syrup (or ½ dropperful liquid stevia) 1 tsp coconut oil (or organic butter) ( + 1 local organic egg, if not vegan)
Measure the oat milk & water into a saucepan. Bring to boil. Add the rest of the ingredients. Stir until fully combined. Cook covered on low heat for 5 mins. If using egg, stir it in. Add seasoning, if needed. Pour into a bowl and add toppings.
Thick Mint Chocolate Smoothie
1 banana ½ cup frozen spinach ½ cup chickpeas 2 tbsp almond butter 5 tbsp raw cacao powder Big handful of fresh mint or peppermint leaves (or ½ tsp natural peppermint extract) 1 cup oat milk
Place all ingredients in a blender and blend until smooth. Taste and add more cacao or mint, if desired.
Tip! For the decoration, you can use coconut yoghurt and stir in some spirulina powder & peppermint extract.
1 ½ ripe banana 1 cup rolled oats ¼ cup raw cocoa powder ½ cup oat milk 1 tsp baking soda 3 tbsp raw cocoa nibs
Place all ingredients, except the cocoa nibs, into the blender and blend until smooth. Stir in the cocoa nibs and leave to thicken for 5 minutes. Heat a frying pan over medium heat. Drop about 2 heaping tablespoons of the batter onto the pan and cook until the surface looks almost dry. Flip and cook the other side too.
Baked bananas
2 ripe bananas Ceylon cinnamon
Preheat the oven to 175 C degrees. Cut the bananas lengthwise and sprinkle on some cinnamon. Bake in the oven for 15 minutes until soft. Serve with pancakes.
1 cup rolled oats 1 cup water 1 cup oat milk 1 tsp fresh ginger, minced ½ ripe banana, sliced 1 cup wild blueberries, frozen
Add oats, water, oat milk, ginger and banana to a medium saucepan over medium heat. Cook stirring occasionally for about 5 minutes. Stir in the blueberries and cook for a couple of minutes on low heat. Serve with baked banana, fresh date slices, tahini, seeds & berries.
2 very ripe bananas ½ cup peanut butter 1 ½ cup rolled oats
Optional add-ins:
3 tbsp raw cocoa nibs 1 drop of liquid stevia or 1 tbsp local organic honey or maple syrup 1 tsp vanilla extract 1 tsp cinnamon and/or cardamom a small handful of berries, raisins, chopped dates etc
Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Mash the bananas in a bowl with a fork. Stir in the peanut butter and rolled oats. Taste and add spices or sweetness, if desired. Form cookies with your hand on a baking tray covered with parchment paper. Cook for 10-15 minutes until dry and slightly golden.
1 can full-fat coconut milk, kept in the fridge juices from 1 medium lemon 1-2 tsp lemon zest 2 tbsp local organic honey or maple syrup ½ tsp turmeric 4 tbsp chia seeds
Mix all the ingredients in a bowl. Leave to thicken for 5 minutes. Taste and add more sweetness or lemon, if desired. Stir and put in the fridge for 1 hour or overnight. Serve with cake crumble and popsicles of your choice.
Crumble:
½ cup pecan nuts ½ cup almonds 5 fresh dates, pitted ½ tsp cardamom pinch of sea salt
Place the nuts and almonds in a blender and blend until fine crust. Add dates and spices: Blend until you get a crumbly dough. Taste and add spices, if needed.
1 cup oat milk 1 ripe banana 2 tbsp juice from lemon 4 dandelion flowers (optional) 5 tbsp chia seeds 2 passion fruits
Blend the oat milk, banana, lemon juice & dandelion flowers in a blender until combined. Pour into a jar/container and stir in the chia seeds. Leave to thicken for 10 mins and stir well. Cover and refrigerate overnight. Serve with passion fruit and for example with oat yoghurt & granola.
1 ripe banana⠀ 1⁄2 cup rolled oats⠀ 1⁄2 cup oat milk (or other vegan milk)⠀ 1 tsp baking powder⠀ 1 tsp vanilla extract⠀ 1⁄4 cup buckwheat flour⠀ 1 tbsp coconut sugar⠀ 1 tsp coconut oil, melted⠀ 1/2 cup blueberries⠀
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Place all the ingredients into a blender and blend until smooth. Let the dough thicken for 10 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan, drop a few blueberries in and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat. Serve with peanut butter & blueberries.
2 medium sweet potatoes, scrubbed clean⠀
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On top:
coconut yoghurt, unsweetened⠀ pecan nuts⠀ hemp seeds⠀ almond butter⠀ a few slices of banana, or for example apple⠀ + a good dash of Ceylon cinnamon ⠀
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Preheat the oven to 425 F / 220 C degrees. Place the sweet potatoes on a baking tray covered with baking paper. Prick the sweet potatoes all over with a fork (around 8 times.) Bake for 40-45 mins, until soft. Let cool. Split the tops open with a knife. Add the toppings and enjoy. Pst, PLENTY of cinnamon is not a bad idea.
3 apples, cut to pieces & cored⠀ 1 small beet, peeled & cut to pieces⠀ 1 tsp fresh ginger minced⠀
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The Oatmeal:
1 cup oat milk⠀ 1 cup water⠀ 1 cup rolled oats⠀ pinch of sea salt⠀ ½ tsp cardamom⠀
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Prepare the puree by blending the apple cube, the beet cubes and the ginger in a blender until smooth. Set aside. Cook the oatmeal according to the instructions of the rolled oats package. Stir in ⅔ of the apple beet purée you’ve made. Taste and add more spices, if desired. Dose into serving bowls, top with some apple beet purée, peanut butter and seeds & nut crust of your choice and some oat milk. Enjoy warm.
fresh Israeli Medjool dates, chopped granola of your choice apple slices (cut in shapes with a cookie cutter, if desired) peanut butter
Place all the smoothie ingredients in a blender and blend until smooth. Continue blending until the smoothie is not super cold anymore so it is better suitable for cold winter climates. Top with chopped Medjool dates, granola, apple slices & peanut butter.
5 tbsp almonds 5 tbsp pecan nuts 2 fresh dates ½ tsp cardamom pinch of salt
Add rice milk, chia seeds, sweetener and vanilla in a bowl. Mix and leave to thicken for about 15 minutes. In the meantime prepare the granola.
Remove the stones from the dates. Puree the dates, almonds, nuts and spices into a crumble with a blender.
Cut the nectarines into thin slices and drop them into ice pop molds (2-3 slices each). Fill the molds with chia milk mixture leaving some space for granola. Sprinkle some granola in each mold, add the sticks and freeze for about 4 hours or until frozen.
Put the ingredients into a blender and blend until smooth. Taste and add more sweetness if desired. Pour into jars and let the magic happen in the fridge overnight.
Place the oat milk and nut butter in a pot and bring to boil. Add the rolled oats and cook in low heat for 10 minutes. Take the pot from the stove and stir in the chia seeds and the lemon zest. Let thicken for a couple of minutes. Serve with fresh blueberries, nut butter and oat milk – Enjoy!
0,5 cup almonds 1 cup rolled oats 1 cup almond flour/almond meal 4 tbsp organic honey 50 g organic butter (or 5 tbsp coconut oil) ½ tsp cardamom pinch of salt
5 apricots 1 cup strawberries juices of a lemon 4 tbsp organic liquid honey
Tin size: 20 x 20 cm / 8 x 8 inches
Preheat the oven to 175 Celcius / 350 Fahrenheit degrees. Put the almonds into a blender and pulse until rough crumbs form. Pour the crumb into a bowl and add rolled oats and almond meal. Stir in honey, melted butter or oil and spices. Mix. Take out about 5 tbsp of the mixture and press the remaining dough into a greased tin covered with parchment paper slices.
Cut the apricots into slices and remove the stones. Cut also the strawberries into pieces. Add strawberry and apricot pieces into a bowl and add lemon juice and honey. Mix. Pour the mixture into the tin on top of the crust. Crumble the rest of the dough on top of the strawberries and apricots. Bake for about 30 minutes or until golden. Take out and let cool. Store in a fridge and cut into pieces when totally cooled. Serve for example with ice cream.
1 frozen banana ½ mango juices of half a lemon big handful of baby spinach leaves 1 teaspoon grated fresh ginger ½ teaspoon grated fresh turmeric a handful of fresh mint a handful of fresh lemon balm water
On top:
blueberries kiwi fruit pineapple nuts and golden raisins
Cut the banana and mango into pieces and place them into a blender. Add the lemon juice, spinach, ginger, curcumin and fresh herbs. Add so much water that you get the consistency you like. Blend until smooth. Pour into a bowl. Top with blueberries, kiwi fruit, pineapple and nuts and golden raisins.
0,5 cup hazelnuts 0,5 cup walnuts 5 tbsp pine nuts (or some seeds) 5 tbsp oat flour (or almond flour) 1–2 tsp cardamom powder 2 tsp baking powder tiny pinch of salt 4 organic eggs 5 tbsp oat milk (or almond milk) 1 tbsp olive oil 2 tbsp water
For serving: almond butter banana organic raw honey or coconut syrup cocoa nibs, if you like
Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Grind the nuts and seeds into a fine crust, for example in a blender. Mix in the flour, seasoning, baking powder and salt. In another bowl mix the eggs with oat milk and mix well. Add in the dry ingredients and mix. Pour in the oil and the water. Stir well. The consistency should be now like thick porridge. Cover a baking tray with a baking sheet and pour the dough on the sheet. Spread with a spoon. Bake for about 30 minutes. Take out of the oven and let it cool. Enjoy with almond butter and banana. Top with honey or syrup!
1 banana 2 tbsp flax seeds 1-2 tsp ground coffee/coffee powder 1 tbsp raw cocoa powder ½ tsp turmeric powder 1 tsp coconut oil rice milk or other dairy-free milk
Add all the ingredients into a blender and blend well until smooth. Add just so much liquid that you get a nice thick consistency. Let thicken for about 10 minutes. Enjoy for example with coconut whipped cream!
2 organic eggs ½ cup unsweetened peanut butter ½ ripe banana (mashed) 1 tsp coconut oil 5 tbsp oat milk (or almond milk) 2 tbsp coconut flour 1 tsp baking powder 1 tsp Ceylon cinnamon ½ tsp vanilla powder
On top:
Roasted apples (recipe below) Date caramel sauce (link to the recipe on my bio) Whipped coconut cream (from 1 can full-fat coconut milk, refrigerated + some vanilla & honey or coconut syrup)
Preheat the waffle iron. Break the eggs into a bowl, add peanut butter, mashed banana, coconut oil and oat milk. Mix. Add dry ingredients and mix well. Dose some dough into the waffle iron and cook for about 2 min.
Roasted Apple Slices
2 sweet apples Ceylon cinnamon
For roasting: coconut oil
Preheat the waffle iron. Cut the apples into thin very slices. Grease the waffle iron with coconut oil. Place the apple slices inside the waffle iron, sprinkle on some cinnamon, close the lid and roast for about 2 minutes. Serve with waffles.
1 cup oat milk 3 fresh dates 2 tbsp raw cocoa powder 4 tbsp chia seeds
Put the oat milk, pitted fresh dates and raw cocoa powder in a blender and blend until smooth. Pour in a bowl or jar and stir in the chia seeds. Let thicken for about 15 minutes or overnight.
Cinnamon Roasted Bananas
Cut the banana into 2 pieces and slice the pieces in half. Sprinkle some cinnamon on the pieces. Add some coconut oil to the pan and fry the banana slices for a couple of minutes until they get a nice tanned color. Serve with the breakfast bowl.
2 cups almond milk (or oat milk or coconut milk) 1 cup sunflower seeds 2 ripe banana 1 tsp vanilla extract 4 tbsp + 4 tbsp white or black chia seedsv 3 tbsp carob powder or raw cocoa powder 2 tbsp almond butter (or tahini) 3 fresh dates, pitted + 1 cup cherries
Place almond milk, sunflower seeds, bananas and vanilla extract into a blender and blend until smooth. Pour about ⅓ of the mixture into a bowl or jar and stir in half of the chia seeds. Leave to thicken. Add carob/ raw cocoa powder, almond butter and dates into a blender and blend with the remaining mixture until smooth. Pour the mixture into another bowl and stir in the remaining chia seeds. Leave to thicken for about 15 minutes.
Mash cherries with a fork on a plate and set them aside.
Spoon some chocolate mixture into popsicle molds, add in some cherry mash and fill the molds with the white mixture. Stir a couple of times, add in the popsicle sticks and place into a freezer and freeze for about 2 hours or until the popsicles are totally frozen.
1 cup Risenta Seed Porridge Mixture (or make your own mixture for example with rolled oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds and date slices) 1 cup water 1,5 cup oat milk (or almond milk) ½ tsp cardamom pinch of sea salt a small handful of blackberries a small handful of blueberries ½ banana, sliced
On top: seed butter or nut butter of your choice
*1 half-liter glass jar*
Mix the Seed porridge mixture with water, oat milk and spices in a bowl. Drop some berries and banana slices in the bottom of a glass jar. Pour the porridge mixture into the jar. Close the jar and leave it in the fridge overnight. In the morning add a bit of oat milk, if needed, top with seed butter or nut butter and enjoy!
1 ⅓ cup gluten-free rolled oats 1 cup almond meal ⅓ cup coconut sugar 1 tsp lemon zest ½ tsp baking powder ½ tsp cardamom pinch of sea salt 1 cup coconut oil, melted 3 tbsp raw organic honey or coconut syrup
Filling:
1 cup blueberries 1 ripe banana 1 tsp vanilla extract 1 cup blueberries & 4 tbsp chia seeds
Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan. Prepare the filling. Mix 1 cup blueberries, banana and vanilla extract in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia. Leave to thicken for about 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for about 25-30 minutes, until the pie gets a nice golden color. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and flowers and sprinkle on some coconut milk powder. Store in a fridge.
1/2 cup blueberries 1 cups rolled oats 1 ripe banana 1/2 cup coconut milk, from the fridge 1 tsp vanilla extract 3 tbsp lemon juice 1/2 cup or more oat milk
Place all the ingredients, except oat milk into a blender and blend until smooth. Add so much oat milk so that you get the right thickness. Enjoy!
5 tbsp full-fat coconut milk (the can be refrigerated overnight) 3 ripe frozen bananas 1 cup frozen strawberries 1 tsp vanilla extract (or ½ tsp vanilla powder) 1-2 tsp organic rose water 2 tbsp organic maple syrup, optional
Start by preparing the Raw Chocolate Cookie Dough Balls (recipe below). Open the coconut milk can and scoop out 5 tablespoons of the white thick paste to a high-speed blender. Add bananas and strawberries and blend until smooth. Add vanilla and rose water and blend again. Taste and add more spices or a bit of maple syrup, if needed. Pour the soft serve into bowls. Top with a drizzle of almond butter, strawberries, coconut flakes, and crushed almonds. Add a couple of Raw Chocolate Cookie balls as well. Serve and enjoy right away!
Raw Chocolate Cookie Dough Balls
makes 6-8 small balls
1/2 cup pecans 1/2 cup almonds 5 fresh dates, pitted 3 tbsp raw cacao powder ½ tsp ground cardamom
Place pecans and almonds in a blender and grind until rough crust. Add dates, cacao powder and cardamom, and pulse until you get a nice moldable dough. Pour the dough into a bowl and with the help of your hands, form small balls. Place the balls into a freezer for a few minutes to set. Store any leftovers in the fridge.
2 tablespoons chia seeds + 0,5 cup of water 2 cups almond flour 0,5 cup buckwheat flour 0,5 cup potato starch 2 tsp baking powder 2 tbsp psyllium husk 1,5 cup oat milk (or other dairy-free milk or water) 1/2 tsp maple syrup or liquid raw organic honey honey 0,5 cup melted vegan butter or coconut oil (or 50:50) 1/2 tsp sea salt
Preheat the oven to 200 Celcius degrees. Mix chia seeds and water in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix almond flour, buckwheat, potato starch, baking powder and psyllium husk in a bowl. Add oat milk, melted butter and/or oil, chia gel, liquid honey and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like yeast dough, not dry. If necessary, add some flour or liquid.
Take pieces of dough and roll them into balls and put them on a baking tray covered with a baking sheet. Bake the buns for about 25 minutes until slightly golden. Take out from the oven, serve and enjoy!
1/4 cup sunflower seeds 1/4 cup hemp seeds 3 fresh dates, pitted 1 cup almond milk or oat milk 1/2 tsp cardamom 1/2 tsp vanilla extract 3 tbsp chia seeds
Place all ingredients, except chia seeds into a blender and blend until smooth. Pour into a bowl/jar and stir in chia seeds. Let thicken for about 15 minutes or longer.
Blueberry Nice Cream:
2 frozen bananas, cut to pieces 2 tbsp full-fat coconut milk, kept in a fridge 2 tbsp blueberries 1 tsp vanilla extract
Place all ingredients in a blender until smooth soft serve. Taste and add some sweetened, for example raw honey, if you like. Serve with chia pudding.
1 ripe banana ½ cup / 1,5 dl oat milk (or for example almond milk) ½ cup rolled oats 1 tsp baking powder 1 tsp vanilla extract
Place all ingredients into a blender and blend until smooth. Let the dough thicken for about 20 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat.
Pastel Pancake Spread:
1 cup cashew nuts, soaked for 1 hour & rinsed 5 tbsp coconut oil, melted ½ cup coconut milk, kept in the fridge 2 tbsp coconut butter / coconut bliss 3-5 tbsp coconut syrup 1 tsp vanilla extract for the color: a tiny dash for example blueberry powder, beet powder, turmeric or blue spirulina
Place all the ingredients, except the colorant into a blender and blend until smooth. If the texture is too thick, add a bit of liquid from the coconut milk can so that you get a smooth spread. Taste and add more sweetness, if desired. Spoon the mixture in a small bowl and mix in the colorant you like, or divide the mixture in different bowls and make many color variations. Place the spread into a fridge so that it thickens a bit before serving.
1 ½ frozen banana ½ cup steamed, peeled and frozen zucchini, cut to pieces ½ cup cashew nuts, soaked for 1 hour and rinsed 2 brazil nuts 2 heaping tbsp full fat coconut milk, the white paste 1 tbsp coconut oil ½ tsp vanilla powder 1 tbsp collagen powder (skip, if vegan) 1 tbsp tocotrienols 1 cup unsweetened oat yogurt (or unsweetened coconut yogurt or almond yogurt) +tbsp matcha powder
Combine all ingredients in a blender, except the matcha. Blend on high speed until smooth and creamy. Add some yogurt or plant-based milk if the mixture is too thick. Pour half of the mixture into a bowl. Mix the matcha with the remaining mixture. Fill a serving bowl with the green and white mixture, garnish the smoothie bowl with coconut flakes, edible flowers, apple coins and sesame seeds.
Blend almonds in a blender until fine crust. Add fresh dates, pinch of ceylon cinnamon and nutmeg plus a tiny pinch of celtic sea salt. Blend until mouldable dough. Form tiny balls and roll them in sesame seeds. Keep in the fridge or freezer for a moment to get them nice and cool.
Pour the oat milk and the water into a pan and bring to a boil. Add oatmeal, salt and spices. Chop the dates into small pieces and put on the pan. Cook in a medium heat for 5-7 minutes until the porridge is cooked. Stir in the walnut oil or almond butter.
Dose the porridge into serving bowls. Top with apple pieces, crushed ginger breads and almond flakes. Sprinkle on the spices and add a drop of honey or syrup. Pour some oat milk on, if you like. Serve and enjoy!
