Looking for an indulgent and easy recipe? Look no further as I’ve got you covered. This one is especially great during this busy period where you don’t really want to spend to much time in the kitchen. Within 15 minutes you are ready to pop this baby in the oven and you are set. …
Pies and cakes
Since I’ve been doing some major indulging lately I’m planning to do a massive cleanse to reset my body. We’re still in the middle of the holiday season I’m giving myself a pass, meaning I’ll start my cleanse in January! Since I’ve still got two weeks of indulging ahead I thought why not try some more “healthy” versions of super indulging recipes to prepare myself for detoxification. So here it is a gluten and nut free recipe for brownie bites.
Fun fact: this recipe was actually a fail that I tried saving, and thus turned into a win!
This recipe asks for only three ingredients and no baking. Yes you read that good, no nuts, wheat flour and dates were used, just plain Ol’ dark chocolate. You might ask yourself “How is this not indulgent?”, well they are indulging treats, but a lot healthier than regular brownies that have tons of oil and extra sugar. Now is this as moist and rich as a regular brownie? No it’s not, but considering the facts, it’s a damn good brownie!
Since you can top it with whatever your heart desires these are perfect if you want to make something festive for the holidays!
I added ground cardamom to the batch, but keep in mind that cardamom has a very distinctive taste, that’s not very subtle. So you might want to leave it out, it’s totally optional. Also go wild with whatever toppings you like. I went with:
- Desiccated coconut
- Crushed Pistachio
- Dried strawberries
- Dried Mango
- Goji Berries
- Dried Figs
- Golden Chrysanthemum Flower
You can also choose to add other dried fruits, dried flower petals, nuts and seeds of choice. Also if you do not like cardamom but do want to spice it up you can add cayenne pepper, chai spices, cinnamon or maybe some pumpkin spice. Go wild and do your thing!
We’re in the middle of the holiday season, but to be honest, I’m not really feeling it. There’s so much happening in the world right now, that I’m not really feeling the holiday spirit this year, which is fine by me. I might not be blasting “all I want for Christmas” by Mariah Carey from my speakers, but we will be making it festive in the kitchen. One thing food has the power to do is to bring people together and to put a smile on someone’s face. So don’t worry, these weeks will be festive, I might even catch the jingle bugs along the way!
Aside from the holiday season we are in the middle of winter, if you live in the northern hemisphere that is, and one thing I associate with colder weather is tea, and lots of it! Now if you’d ask me for my favourite tea I’d say “a deliciously warming chai” but I’ve got a chai recipe in the works so for this recipe we are using another popular tea, earl grey.
Growing up I was obsessed with London Fog’s, which is basically earl grey tea with warm milk and vanilla. In this case we can speak of one plus one is two, why not turn a basically healthy tea into a indulging treat, because remember, were in the middle of the holiday season, so indulging foods are ok! And if you want to make it even more indulging (which has become another word for disgustingly unhealthy, but yum) you can make a pink cinnamon/vanilla frosting to go along. Just take a few tbsp’s of vegan butter and whip this up with some vanilla, cinnamon and powdered sugar until you get a nice thick and sweet frosting.
To be quite honest, I was going to make an earl grey cookie recipe, but didn’t feel like putting in the extra work, so I decided to go with muffins. This is a testament to how easy this recipe is, I didn’t mix wet and dry separate and didn’t even bother making a flax egg, no I threw everything in a bowl and it worked out perfect! You can see it as a life lesson if you might, since sometimes we over complicate things, while sometimes we should just throw everything into a bowl and hope for the best.
Now let’s get to it, pre heat that oven and make yourself some delicious muffins, and don’t forget to pour yourself a cup of tea to go along with it, or not if you’re not into tea.
Every time I see an overripe bunch of bananas lying around my kitchen I start getting excited because I know it’s time to either freeze them to make ice cream or use them in bakes goods, how exciting is my life, right!?. To everyone throwing away their perfectly ripe bananas because they look disgusting, those yucky looking bananas are tropical gold! I’m being over dramatic but I mean it, there is a point at when bananas start being really brown and mushy, but once they are used in some good baked goods, we turned gross bananas into a delicious banana flavoured treat, win.
This is a one bowl recipe, as I didn’t feel like mixing the wet and the dry separate, I’m kind of a rebel when it comes to baking! So far it has worked out great, so why fix something that isn’t broken.I topped these muffins with pieces of bananas and others with a mix of pumpkin & chia seeds and some crushed walnuts. You can top it with whatever you want though, you can try making a crumble or topping it with other nuts and/or seeds.
Now let’s get backing and make yourself a nice warming cup of tea (or not) to go along these scrumptious muffins! I really hope you like these recipes and feel free to leave a comment below or to tag me in your recreations on Instagram and don’t forget to like my Facebook page.
There are all types of dietary restrictions, wether it is gluten, refined sugars, gmo’s, processed foods or oils, it always comes as a nice surprise when you find dishes that fit your dietary needs at a party, restaurant or any other occasion where there is food. Since I’m celebrating my one year anniversary I wanted everyone to celebrate it with me, I’ve already uploaded a recipe for blackberry bars but for those who are gluten and/or refined sugar free I’ve made another recipe for blueberry/raspberry coconut bars, oh and did I mention they are raw as well! Whenever it comes to food I want everyone to enjoy, and yes even if you’re not vegan I’ll make you enjoy these vegan treats with me, because they are just as tasty!
These bars are quite simple to make, the only time consuming thing is soaking the cashew nuts (this will make them nice and soft) and letting it all solidify in the freezer, but all of this won’t cost you any effort, the making of the recipe though takes about 10 to 20 minutes depending on how fast you work. Minimum effort, maximum reward, these are the types of recipes are the most convenient, of course I like spending hours in the kitchen and don’t mind getting my hands dirty, but not everyone has the time, or patience, so this one is for you!
You can have these bars with a cup of tea, on a smoothie bowl like I did or just eat them as they are.
You could also try adding toppings before they are solid like fresh fruits, such as berries, figs or mango, or maybe you want some hemp seeds on top!? They are your bars so make them however you like.
These bars will stay good for a while if stored in the freezer, which is what I would recommend. If you want to have one just take it out of the freezer and let them come to room temperature a little. Or take some out and keep them in the fridge, this way you’ll never have to wait for them to get soft.
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.
One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them. One thing I love to make from over ripe (aka perfectly ripe) bananas is banana bread, I already posted a recipe for a raspberry/spirulina banana bread which you can find here.
This banana bread will be a little different from the other one, its a cacao and chai spiced bread with a peanut butter swirl on top and for good measure I threw some…
Spring has finally sprung and easter is around the corner, what better way to celebrate then with a moist (that word gives me shivers) and fluffy banana bread!? Spring is one of my favourite seasons, all the colours, flowers and sun light fill my life with nothing but joy. It would honestly be my favourite season if it would’t be for my hay fever, let me tell you every spring I have to stock up on tissues and resist the urge to pull my eyes out! But all the flowers, sun rays and this banana/raspberry bread make everything well. One thing i can guarantee is…
This cassava coconut cake also known as bojo is another surinamese dish that loves to make an appearance on birthdays and other festivities. Its not one of the healthiest dishes, but remember its for special occasions and sometimes you just need to indulge!
This cake is so good that its always the first thing to disappear, growing up …
Its October, which means its the start of the holiday season! The end of the month halloween is celebrated, so i decided to make some halloween themed recipes for your halloween party. The first dish i wanted to turn spooky was pumpkin pie and after tons of tweaking i’m finally able to share this recipe with you! This pie is gluten free, refined sugar free and cruelty free, a great dish to serve at your party (or eat by your own, like i did)
What makes this pumpkin pie spooky? well it looks green… yeah thats all. Well i think that a green pie is very scary! Of course i used this recipe as another excuse to use spirulina. Im obsessed with the colour green, also spirulina has tons of nutrients, so its a healthy obsession! And i know what you’re thinking the pie does look a bit brown on the pictures, but in real life is has a very dark green colour. Again this recipe is adjustable so feel free to tweak it to your own liking.
In all honesty, i’ve never been a big fan of pumpkin, not even pumpkin pie. I chose to go for a pumpkin pie because i wanted to give pumpkins another chance. This recipe was a lot of trial and error and i was scared i’d never like pumpkin pie, until i woke up this morning and tasted the deliciousness of this final pie, it is a winner! Its creamy, yet stiff and the crust is moist on the bottom and crunchy on the side, in my opinion, its perfect!
This was pie number three look how scary it is with the bat on top… The past week i’ve eaten so much pumpkin pie i thought i’d never be able to eat it again, until i made the final pie, i’m obsessed! And just because i made this halloween themed you should feel free to make this for your thanksgiving dinner, or just because you feel like it. And don’t throw away those pumpkin seeds! You can roast them to make a yummy and healthy snack.
Ive been working on another fun and spooky recipe which i can’t wait to perfect and share with all of you. Here is a little sneak peak of my next recipe.
Who is ready for some bloody dumplings!?