I run. I eat. I travel.

Posts tagged ‘bakery’

Food for Easter Bunnies: Apple Carrot Cake

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(yields 1 baking tray)

For the cake:

250g butter

250g brown sugar

peel of 1 orange and 1 lemon

4 eggs

1 pack baking powder

100g almonds (grated)

100g walnuts (grated)

200g peeled carrots

200g peeled apples

1 pack vanilla sugar


a pinch of salt

For the frosting:

150g greek yoghurt

1 dash rum

100g caster sugar


Combine the butter, 2/3 of the sugar salt, vanilla sugar, cinnamon, orange and lemon peel and mix until fluffy. Slowly add the egg yolks and keep on stirring. Beat the egg whites until stiff with the rest of the sugar and fold into the mix.

Sieve flour and baking powder, mix with the walnuts and almonds. Grate the apples and carrots and blend everything well into the butter mix.

Preheat the oven to 150 degrees Celsius. Spead the mix onto a baking tray lined with parchment paper and bake 50 minutes.

Take out the cake, leave to cool.

For the icing, put the yoghurt into a bowl, add the rum and slowly add the caster sugar. Spread on top and store in a cool place to allow the icing to set a little. If it’s too runny for your taste, add an extra bit of caster sugar!


Happy Easter!




Recap #40daysofeatingclean

Chocolate Easter bunnies, beware!


The #40daysofeatingclean challenge is over and it’s been amazing. The support and spontaneous people that joined in meant so much to me and the things I’ve learned were priceless.

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So, what were the most important lessons I’ve learnt during those 40 days?


First of all, 40 days without chocolate aren’t as impossible as it seems. It’s tough at times but it’s far from the level of suffering that I thought it’d involve.


Habit is everything. It’s amazing how fast your body adapts to new habits. And how fast you’ll get used to devoting those 15 mins to prepare something for work.


I’m a total sugar addict. Oh my God. I didn’t realise it was THAT bad until I found myself in all the (many many many) situations where I’d order some sugar bomb. The challenge has made me so much more aware and the decisions I’ll be making in the future will be made a lot more consciously.


Race days are the most wonderful cheat days ever. The feeling of ‘I DESERVE this’ is hard to beat.


I think it was super important to have a goal that I was working towards – with the half marathon coming closer and closer I could stay motivated way more easily.


Variety is key. I tried so many new and exciting recipes, mixed it up with all time favourites and was incredibly happy with the food I had at hand.




I add sugar to things that NEED no additional sugar. That’s an easy one to cut out.


One more thing: baking cupcakes for others when it’s not cheat day sucks. It’s torture. The smell, the dough, the rising little miracles in the oven. And then you take them out, hot and sweet and perfect and… weeeell, nothing. Ugh.


I’ve created some new habits and I just generally listen a lot more to how my body responds to certain kinds of food. I’ve read a lot about the topic and loved it. My instagram follow list grew and grew and the timeline is now full of clean deliciousness that makes me hungry every time.


And: I looooove cheat days. Duuh.




From now on, I won’t restrict my nutrition that much, but I’ll certainly look at patterns and question ingredients and just generally be more aware of what I eat. I couldn’t be more grateful that we were given the chance (and support!) to challenge ourselves.

Will I do it again? I think especially during times where I put lots of strain and physical stress on my body (lots of races, high levels of training) I benefit from paying that much attention to the fuel I’m giving my body. So I’ll take the learnings and I’ll try to implement as much as possible in my everyday life, but especially during race prep I could very well see myself to going back to eating completely clean. It ain’t so bad after all – or actually, let me rephrase that: it’s absolutely delicious, if it weren’t for the occasional bite of chocolate or scoop of ice cream 🙂



Double chocolate decadence cupcakes


For 12 cupcakes:

3 tbs almond butter

40g ground almonds

110g butter, softened

110g flour

110g sugar

2 eggs

1 packet baking powder

50g white chocolate, chopped into pieces

20g unsweetened cocoa powder

For the topping:

1tsp raspberry cordial

200g caster sugar

100g butter, softened

a drop of pink food coloring


Preheat the oven to 180°C.

Mix the cocoa with a bit of water and stirr until you’ve got a smooth, chocolatey paste.

Add the butter, almond butter, eggs and sugar and mix everything until smooth, then add the almonds and the flour that was mixed with baking powder beforehand. Mix well and add the white chocolate chips, give the dough one more stir and voila, that’s it.

I always put around 2 tbs into one cupcake paper, it doesn’t overflow or crack when I bake it for 15mins.

Let your cupcakes cool down and meanwhile blend all the incredients for the frosting into a smooth and delightfully pink paste. Apply with a spoon or an icing bag (depending on how much time you’ve got and how important looks are).

They’re so easily and effortlessly made but taste so good that I’m always tempted to eat the whole batch 🙂 And they will make your kitchen smell all chocolatey and nice – always a big bonus.


PS: Should you not have any almond butter at hand substitute with an extra 2-3 tbs of normal butter.

Sweet Potatoe Brownies (paleo)



2 medium-sized sweet potatoes

3 whisked eggs

1/2 cup dark chocolate

3 tbs unsweetened raw cocoa powder

4 tbs coconut flour (use coconut flakes if there’s no coconut flour at hand)

1/4 cup coconut oil (warm enough to get it liquid)

1/3 cup honey

1/2 tsp baking powder

cinnamon, vanilla, pinch of salt



Boil the sweet potatoes until they are soft, peel and mash them. Preheat the oven to 190°C.

Add eggs, honey, spices and coconut oil to the potatoes and mix thoroughly. If that’s a bit too clumpy, blend it – I had to, and the consistency was sooo much better after that.

Then stir in all the dry ingredients: cocoa powder, baking powder, coconut flour and the cocolate chips.

Mix thoroughly.

I put the mix into a 20x25cm form and it was just about the perfect amount of dough.

Put your brownies in the preheated oven.

Glare at the oven for smelling SO good but not being faster.

Bake for 35mins.

Take the brownies out and pace impatiently until they are somewhat cool enough to try.


Now… at least try not to eat them all at once. Or add vanilla ice cream, serve the brownie when it’s still warm and be in food heaven.


(Also: let’s get real here. This picture only happened after wolfing down two slices beforehand…)


Coconut snowballs (ho, ho, ho, it’s paleo)


1 tbs Butter

2 tsp coconut milk

150g coconut flakes

25g ground almonds

100g white chocolate (trade in for almond butter and a tsp honey if you want to keep it paleo)


2 tbs coconut liquor (Malibu) or White Mozart Liquor (White chocolate cream)

a bit of milk or coconut milk to get the right consistency if the 2 tsp above aren’t enough


Melt butter and chocolate, add the coconut milk and remove from stove. Stir in the coconut flakes, cinnamon and almonds, add the liquor and if the consistency is still a little on the dry side, add a bit of (coconut) milk until you have a wonderfully sticky doughy mass.

Refrigerate (but not freeze – you want cold dough, not a block of concrete!) for a min. of 3 hrs.

Form little balls and place into praline papers – enjoy.


Store cool.