(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.
3 tbs chia seeds
2 tbs coconut milk
2 tbs coconut flakes
1.5 cups water
First of all: chia seeds are awesome. Really. They’re little nutrient-packed miracles that were first introduced to my when reading Born to Run. Boy, did I love that book. And boy did I forget quickly about the chia seeds. Until they started popping up in recipes all over the place: pudding, smooties, granola bars. I mean, I’ll take any excuse to sneak in a sweet bite, but sweets with some healthy superfood? Well, I’m your girl.
For more detailed information on WHY the chia seeds are as awesome as they are, Serena from domesticate me has a great article HERE.
Mix the seeds, coconut flakes and cinnamon, add coconut milk and water. Stir well and let the mixture rest for at least a few hours covered with cling wrap. I find letting it rest overnight is easiest and you’ll have breakfast ready (yeah, look at me, all put together and stuff). Don’t be surprised at the ratio of very little chia seeds and coconut flakes to – seemingly – a lot of water.
Before munching away at your chia pudding give it a good stir, add the lime juice and chop up one banana and top your mix with it.
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.
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…)