(yields 1 baking tray)
For the cake:
250g brown sugar
peel of 1 orange and 1 lemon
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!
1 passion fruit
1 greek yoghurt
Wash and chop up all the fruits, remove the seeds from the kumquats and cut the passion fruits in halves, then scrape out the seeds with a spoon.
Mash the banana, add cinnamon and yoghurt and mix well, add the lime juice and then top with the rest of the fruit.
Enjoy a bowl full of sunshine and deliciousness that will brighten even your most tired mornings.
What would life be without those sweet little treats? If you ask me, you’ll hear something between boring and impossible!
So, here’s a clean recipe for peanut butter cups – for more guilt-free happiness.
For the chocolate covering:
1 cup coconut oil
1 1/2 cups raw cocoa powder
3 tbs honey or maple syrup
optional: a pinch of salt
For the covering firstly melt the coconut oil, then slowly add the honey, salt and cocoa powder. I love using a bain-marie made of steel, but a glass bowl will do the trick. Mix until you have a smooth, liquid chocolate paste.
Put about 2 teaspoons of the chocolate mix into your forms, put it into the freezer immediately and keep your chocolate mix warm and smooth. When the chocolate has hardened (after about 10 min.) place a dollop of the nut butter in the middle of each form, cover with the chocolate mix and let everything harden up in the fridge.
They will keep in the fridge for 4+ weeks (if you haven’t eaten all of them by that time!).
1 cup oats
1/2 cup coconut flakes
3 tbs mixed nut butter
1 tbs coconut milk (or skim milk)
Roast the oats and coconut flakes until they smell delicious, then add 2 cups of water.
Slice the banana and add to the mix. Simmer until the liquid has evaporated and the porridge has a creamy consistency. Stir frequently and add cinnamon and nut butter.
Serve and decorate with the apricot kernels.
I usually buy the apricot kernels at my local organic food store, if you can’t get hold of them, use almonds – they’re pretty similar in taste.
Yes, we’re still talking clean eating here. We’re also talking lazy weekends. Or busy mornings. And a total of TWO ingredients. And utter deliciousness, I promise.
Heat a teaspoon coconut oil in a pan (any oil will do, but coconut oil is super heat resistant and tastes delicious). Grab a fork and mush the bananas, add the eggs, give everything a good stir until you’ve got a decent pancake batter consistency, then put small pancakes into the pan until golden.
Serve with cinnamon and a dollop of greek yoghurt.
Scheiterhaufen is one of my favourite childhood memories – it’s a sweet dish, either served as dessert or just for lunch, and I remember how excited I’d be when my mum would say that that’s what I’ll come home to from school.
It took a few years, but now it’s my turn to make it – and I’ll share my favourite recipe. Just one more note: usually Scheiterhaufen (which actually means ‘stack of (fire)wood’ – I’ll explain it later) is made in a bigger casserole dish, here it’s served in ramekins that are usually used for making delicious soufflés.
Ingredients for 6 ramekins:
1 apples, sliced and chopped
150g brioche bread
1/2 tsp salt
1/2 tsp cinnamon (or this spice mix)
optional: 2 tbs of raisins, 2 tbs rum
Preheat the oven to 200 degrees.
Mix the eggs, milk, cinnamon, salt and sugar together until the eggs are well blended with everything else.
Tear up the brioche bread into small bits and cover the bottom of the ramekins. Then add a layer of apple (and raisins) and cover with brioche again. This stacking things up gave the Scheiterhaufen its name – literally translated it’d mean ‘stack of firewood’. The original bread used was stale white bread, because it would soften up again when soaked in milk and thus would not go to waste. Thankfully those times are over – but if you happen to have a bit of hardened up white bread lying around: that’s you’re go-to recipe.
Pour the egg-milk-mix over until everything is nicely soaked.
Put a half tbs rum on top of each little form.
Bake for 45mins.
If you want, drizzle some caramel sauce on top.
1 tsp black pepper, finely ground
1 tsp urfa pepper (flakes)
1 tsp red chili flakes
1 tsp nutmeg
2 tsp star anise, finely ground
2 tsp cardamom, finely ground
3 tsp cloves, finely ground
3 tsp ginger, dried and finely ground
6 tsp cinnamon, finely ground
2 vanilla beans, scraped
Mix together, keep in a sealed jar away from any moisture and enjoy together with any hot chocolate.
I like mine best with 3 tsp raw, unsweetened cocoa, honey, a good pinch of this spice blend (1/2 tsp) and normal or almond milk.
The spice blend also works miracles in desserts 😉