Sunday Morning Lemon Waffles

Sweethearts! I hope you've all had the most amazing weekend! I spent mine with my family, normally I have got so many things to do on Saturday and Sunday. But since life is a bit hectic lately I decided to take some me time and relax with my mum's family. Because you can't come empty handed I made some vegan waffles and brought some fresh fruits from the farmers market for the topping!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan, lemon waffles with a tropical topping.

Ingredients

3/4 cup (unsweetened) almond milk

1 tsp apple cider vinegar

2 tbsp melted coconut oil

3/4 cup brown rice flour

1/4 cup almond meal

1/4 cup potato starch

juice of 1 small lemon

2 flax eggs

1 tsp baking powder

1 tbsp agave nectar

 

Directions

Start by preheating your waffle iron to desired level of heat.

In a big bowl, combine the almond milk together with the vinegar and set aside for a few minutes.

Add the coconut oil, lemon juice, flax eggs, agave nectar and whisk. Again set aside 5 minutes.

Mix all the dry ingredients and mix with all the wet ingredients.

Cook according to the manufacturer instructions. Once baked, place on a baking rack in a 180 degree oven so they stay warm until served!

 

Enjoy!

 

Love,

Sanne

 

Sweetest, darkest, strawberry-chocolate cake EVER!

When people think of preparing vegan recipes, most of them assume a few things: It's going to be difficult buying substitutes for animal products, it's going to be time-consuming to prepare, and it won't be very satisfying to eat. With my birthday coming up real quick I want to take away a lot of these misconceptions about vegan food. Starting with this mindblowing chocolate cake.  I love the challenge of adapting recipes for people's favorite foods so when my friends and family told me they all loved chocolate cake (who doesn’t?) I thought this would be the perfect opportunity to surprise them all with this sweetest, darkest strawberry-chocolate cake ever!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweetest, darkest strawberry-chocolate cake EVER
Ingredients
1 1/4 cups speltflour
1 cup coconut flower sugar
1/2 cup cocoa powder

1/3 cup coconut oil

1 cup warm water
1 tsp baking soda

1 tsp vanilla extract

1 tsp apple cider vinegar

Handful of strawberries

Handful of chopped walnuts

2 tbsp lemon juice

Directions

Start by preheating your oven to 350 degrees. In your foodprocessor, mix together the speltflour, the coconut flower sugar and the baking soda. When blended together, add the water, vanilla, coconut oil and the apple cider and pulse again until you have a smooth consistency.

Add the berries together with the lemon juice into a saucepan. Simmer over medium heat until the fruit softens and begins to break downs. Remove from the heat.

Pour the cacaomixture into a baking tin and blend in the strawberry jam as well as the chopped walnuts.

Place into your oven for 30 minutes, until your knife comes out clean.

Let the cake cool off completely (approx. 2 hours) before serving.

ENJOY loves!!

Sanne

 

 

Homemade Vegan Walnut Brownies

Morning loves!! I hope you've all had the most amazing weekend! We are experiencing the most pleasant weather here in Amsterdam so I have spent my days mostly outside. Still it gets chilly in the evening which for me was the perfect time for some baking. I was thinking about some new treats when it hit me.. I have NEVER made vegan brownies! Which is insane, thinking brownies were my favorite for a long long time - before I turned to a vegan diet.

Brownies can be easily made vegan, payaya, black beans, tofu and sweet potato are known for being an excellent base. I went for sweet potatoes because I returned from the farmers market with 2 big bags (I eat them everyday).

Vegan Walnut Brownies
Ingredients
2 large sweet potatoes
1 very ripe, small banana
1 cup of ground walnuts
1/2 cup of ground almonds
20 dates (soaked overnight)
3/4 cup of almond flour
5 tbsp raw cacao powder (carob powder will do fine too)
4 tbsp agave syrup
pinch of cinnamon

Directions
Start by preheating your oven to 180 degrees celcius. Place your two potatoes into your microwave (3 minutes for every 200 gram on 750 watt) until they are really soft and beginning to fall apart. Peel the skin of your potatoes and add them, together with the banana, dates and the agave syrup, to your food processor. Pulse until you have a smooth and creamy consistency. Add the almond flour and pulse again till its completely absorbed. Add the almonds, walnuts, cacao powder and your cinnamon.

Scoop the mixture into a (lined) baking dish and place into your preheated oven for about 20 minutes until the brownie is dry from the inside (pierce the brownie with a fork). Place the brownie on a baking tray and allow it to cool of for at least 20 minutes.

Enjoy with some homemade almond milk!

Love,
Sanne

Spelt-Banana Muffins with Walnuts

Morning sweethearts!
Hope you are all doing wonderful and are ready for a new delicious recipe!
I have been experimenting with cupcakes and muffins lately as my birthday is coming up real quick..
Last week I posted a recipe for these delicious vegan muffins and after some adjustments I came up with a renewed, supereasy version!




















Spelt-Banana muffins with walnuts
What you need
1 cup dairy free milk (I used coconut milk)
14 dates (8 medjool dates)
1 large ripe Banana
1/2 cup Spelt flour
handful Walnuts
1/4 cup Coconut Oil
1tsp baking soda

Directions
Preheat your oven to 180 degrees.
In your food processor, blend the banana with the dates and coconut milk until you have a smooth mixture. Add the Coconut Oil and pulse again. Stir in the 1/2 cup of Spelt Flour, the baking soda and the walnuts. Pulse until everything is combined.
Pour the mixture into your muffin tins and bake in your oven for 25 minutes until they have a golden crust and aren't moist on the inside. Let the muffins cool for 10 minutes on a cooling rack before serving.

Love,
Sanne

Chocolate Muffins

Morning loves! Hope you all have had an amazing weekend! I know I did because I finally had time to do some baking.. expect some lovely recipes this week! I have been meaning to make some muffins for quite some time. Ever since I visisted Antwerp and had some delicious vegan muffins at this little pastry shop. So this weekend I finally bought a muffin tin and made these delicious and healthy chocolate muffins.They are literally bursting with flavor, perfectly sweet and moist, and have wholesome ingredients like flaxseed, banana, cacao and dates.

Chocolate Muffins
What you need
1 cup buckwheat flour (almond and spelt flour will work too)
1 cup potato starch
3 large ripe bananas
1 cup medjool dates
3/4 cup raw cacao powder
1/2 cup plant based milk (I used almond milk)
2 tbsp baking powder

Directions
Preheat your oven to 395 degrees. In your food processor, blend the bananas, dates and your milk until you have a smooth consistency. In a large bowl, add all the dry ingredients and mix together. Combine the dry ingredients with the wet ingredients and stir. If the batter is still a bit dry you can add a bit more milk.

Scoop the batter into your muffin tin, top with goodies you like (I went for cacao nibs and puffed quinoa), and place into your preheated oven for about 20 minutes until they have a golden crust and aren't moist on the inside. Let the muffins cool for 10 minutes on a cooling rack before serving.

Enjoy!!!

Love,
Sanne

Bananabread with Red Currants (Vegan and Glutenfree)

Hi lovelies! I hope everyone has had a wonderful valentine and valentines weekend. Filled with love, laughter and lots of delicious treats. Besides the usual yummy vegan chocolates I made, I really outdid myself with this bananabread filled with lots of red currants. The best part? This loaf is vegan, oil, refined sugar and glutenfree so you can eat more than one slice (which of course we did!!).

Banana-Red Currant Bread
What you need
3 ripe bananas
3 flax eggs (3tbsp ground flax mixed with 9tbsp water)
1/2tbsp baking powder
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup old fashioned oats
Handful red currants

What to do
Preheat your oven to 175 degrees celcius.
Prepare your flax eggs by mixing the 3tbsp of ground flax together with 9tbsp of water. Set aside for 10 minutes. Pour the old fashioned oats in your foodprocessor and pulse until you have a rough flour and mix with your coconut and almond flour. Mash the bananas until you are left with a creamy consistency without lumps. Mix the bananas with the baking powder, coconut flour, almond flour and oats flour until everything is covered and add the flax eggs & currants. 
Pour into a baking tin of your choice and bake for 40 minutes.
Enjoy!!

Love,
Sanne