snack

Blackcurrant Oat Yogurt Bites

Makes about 12

½ cup oat yogurt 
½ cup blackcurrants
2-3 tbsp cashew butter (or other nut butter)

Pour the yoghurt into a bowl and stir in the blackcurrants. (If you like it to be sweeter, stir in a couple of drops of stevia or sweetener of your choice.) Spoon in the cashew butter and lightly stir with a spoon so that it leaves nice white stripes. Spoon into chocolate molds or ice cube molds and freeze for a couple of hours.

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Happy Chubby Cookies

keto & vegan
makes about 15

1 cup almond flour
3 tbsp coconut flour
1 tbsp flax meal
¼ cup peanut butter
¼ cup almond butter
½ cup oat milk
1 – 1 ½ tsp of liquid stevia
½ tsp cardamom
pinch of sea salt

Preheat the oven to 200 Celsius / 400 Fahrenheit degrees. Mix the almond flour, coconut flour and flax meal in a bowl. Stir in the peanut butter, almond butter, oat milk, stevia & spices. Mix well. Taste and add more sweetness, if desired. Place the bowl into a freezer, for about 30 mins. The dough should be thick and a bit sticky but easily moldable.
Roll the dough into balls and place it on a cookie sheet or tray covered with parchment paper. Press down the cookies twice with a fork, or with your fingers or with a glass or plate with a nice pattern in it. If you use glass, put a bit of melted coconut oil on it so that the dough won’t stick. Bake for 15 mins until slightly golden. Take out of the oven & let cool. Dip the cookies into melted chocolate & enjoy!

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Snickers Popcorn

⅔ cup / 2 dl popping corn kernels (or 100 g ready popcorn)
¼ tsp sea salt
½ cup peanut butter, unsweetened
2 tbsp erythritol
2 tbsp coconut oil
1 tbsp raw cacao powder
2 tbsp crushed raw chocolate or dark chocolate

Preheat the oven to 150 C / 300 F degrees. Prepare popcorns according to the instructions of your popping corn package. When ready pour the popcorns into a big bowl and mix in the salt. Place the peanut butter, erythritol, coconut oil and cacao powder in a saucepan and cook on low-medium heat stirring constantly so that you get an even sauce. Pour the sauce on top of the popcorns and stir. Stir in also the crushed chocolate chunks. Pour the mixture on a baking tray and bake for 15 minutes. Take out of the oven and let cool. Enjoy!

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Gingerbread Fat Bombs

(Keto, Vegan)

makes 12

Truffles:

2 cups almond flour
3-4 tbsp erythritol, powdered *
1 dropperful liquid stevia
8-10 tbsp local grass-fed butter, melted OR IF VEGAN: mild coconut oil, melted
2 tsp Ceylon cinnamon
½ tsp powdered ginger
½ tsp cardamom
1 tsp nutmeg

Glaze:

5 tbsp erythritol, powdered *
2 tsp water
½ tsp Ceylon cinnamon

Place all ingredients into a bowl and combine. Taste and add seasoning or sweetness, if desired. Mold into balls. Freeze for 30 mins. Prepare the glaze.

Measure the erythritol, cinnamon and water into a small bowl and combine. When the truffles have hardened & cooled a bit, spread about ½ tsp of the glaze on top of each truffle. Sprinkle on some cinnamon. Store in the fridge.

*You can make powdered erythritol in a blender by blending erythritol full speed for 10 seconds in a high-speed blender.

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Homesoul Cookies

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.

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Apricot Strawberry Bars

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.

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Flatbread with almond butter & banana

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!

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Blueberry Crumble Bars (Vegan, gluten-free)

About 9 pieces

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

On top:

blueberries
edible flowers
coconut milk powder, optional

Dish size: 20 x 20 cm / 8 x 8 Inches

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.

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Healthy Easy Bliss Balls

Healthy Easy Bliss Balls

Vanelja’s Easy Almond Bliss Balls

(makes about 15 bliss balls)

1 ½ cups almonds (raw or dry roasted)

7 fresh dates, pitted

½ tsp ceylon cinnamon

½ tsp nutmeg

tiny pinch sea salt

+ sesame seeds on top

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.

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