Guilt-free chocolate truffles? Sounds like heaven, doesn't it? These chocolate-date truffles (inspired by MyNewRoots) taste like heaven, too! They have a lovely bite to them, a natural sweetness and are full of wonderful, gooey chocolatey-yumminess! And... they are super easy to whip up! If you have a food processer, that is. I have tried it with a blender before and I can tell you: never again. Dates really don't like the blender so if you don't have a food processor, find a friend who does and make these truffles at his or her house!
Besides the food processor, this is what you need:
- 300g best quality dates, pitted
- 70g cacao powder
- 130g walnuts (or other nuts of your choice)
- a pinch of salt
- 1/2 teaspoon vanilla
- 1/2 cup shredded coconut, plus approx. 1 cup of shredded coconut to cover the truffles
Pulse the walnuts in your food processor until finely ground. Add the dates slowly while the food processor is running. Now add the cacao powder, 1/2 cup shredded coconut, vanilla and salt. Pulse until the mixture is well-combined. It will be a bit crumbly and sticky. If it does not stick together, add some more pitted dates. Gently roll small balls from the dough. You can now cover your truffles with shredded coconut or cacao powder. Simply roll the little balls in the topping of your choice and voila, your beautiful truffles are done! Enjoy them at room temperature. You can store them in the fridge for up to 2 weeks, but I honestly don't think they will last this long...
I love to try out different banana breads, but this is definitely one of the recipes I use a lot. It’s based on Nigella Lawson’s Banana bread. But since I don't fancy raisins in most cakes, I leave them out. I also reduced the sugar by almost half, just like I do with most recipes.
100 g spelt flour
65 g wholemeal spelt flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
125 g melted butter
80 g brown sugar
2 large eggs
4 small, very ripe bananas
80 g chopped walnuts
* Preheat the oven to 170*C
* Beat the sugar, vanilla and melted butter well. Now add the eggs, one at a time.
* Mash the bananas with a fork and fold them into the batter.
* Stir in the walnuts.
* Combine the flour, baking powder, baking soda and salt and add them slowly to the mix until combined well.
* Pour the batter into a medium loaf tin and bake in the oven for 45 min to 1 hour.
To me, granola bars always bring postive energy and happiness with them. When you feel like a little lift-me-up, these guilt-free snacks will definitely do the trick! All my friends know that I am obsessed with the delicious recipes of the wonderful Sarah Britton. These granola bars are inspired by her 'Tropical Chewy Granola Bars'.
2 Tbsp. chia seeds + 6 Tbsp. water
200g rolled oats
150g raw buckwheat groats
50g coconut flakes
50g sugar-free cornflakes
100g chopped walnuts
60g chopped dried banana
30g chopped dried dades
60g chopped dried mango
60ml coconut oil
1 tsp. vanilla extract
2 very ripe bananas
½ tsp. sea salt
* Mix chia seeds and water and set aside for 10-15min until it becomes a gel.
* Roast the oats, buckwheat, coconut and walnuts in the oven, out on a baking tray at 170°C for 10-15min. Keep stirring every 5 min. Leave the oven on once you take out the tray.
* Melt the coconut oil, honey, and vanilla in a small bowl, over low heat.
* Blend the peeled bananas with the melted honey/oil mixture and salt. Stir in chia gel gently at the end.
* Now combine all ingredients in a large bowl and stir well until all is well combined.
* Line a baking pan (about 20x 30cm) with parchment paper and spread out the granola mixture evenly. Use the back of a tablespoon to press the mixture down to make sure all is nice and firm. Dip the spoon in hot water in between.
* Bake for 25-30 minutes at 175°C until golden. Then let it cool for about 30 minutes
* Cut into shapes of your choice. Dip the knive into hot water in between. Decorate with some melted chocolate and chopped nuts.
We have a big love for cinnamon buns in our family.
I grew up with typical German cinnamon rolls and have been making them for our family regularly as well. But we recently upgraded to Swedish cinnamon buns. They just look so beautiful and are so wonderful to enjoy in the afternoon with a cup of tea! And everyone who ever made cinnamon buns knows that they also wrap the whole house in a wonderful smell!
I tried a few different recipes so far, but I must say I really loved the one from 'True North Kitchen'
I made the dough the evening before and let it rise in the fridge overnight which worked perfectly well. They also freeze very well which is why I like to make double and freeze half of the buns for a lazy day.
We love carrot cake - not only for easter! The flavour is just wonderful and so is the smell! And we love that it's so moist and fluffy. Another great plus is that this cake will only taste nicer after a few days so you can enjoy it slowly over the course of a few days – if you are able to withhold yourself! This recipe is inspired by the wonderful carrot cake from our lovely neighbourhood restaurant Buffet van Odette. Hope you like it!
100 g brown sugar, 400 g carrots, grated, 175 g spelt flour, 50g ground almonds,
1 pack of baking powder, 2 tsp cinnamon, ¼ tsp fine sea salt, 3 eggs,
½ cup grated coconut, 1 cup chopped walnuts, 1 tbsp lemon juice, 2 tbsp orange juice,
zest of 1 lemon and ½ orange, 150 ml sunflower oil, 100 ml buttermilk (or yoghurt)
150g cream cheese, 1 tbsp melted butter, juice and zest of ½ lemon, powder sugar (according to taste)
Divide the eggs and beat the egg whites with the salt until fluffy and set aside. Now beat the egg yolks, sugar and lemon zest until pale and fluffy. In the meantime mix the flour, ground almonds, baking powder, cinnamon and grated coconut. Also mix the buttermilk, sunflower oil, lemon juice and orange juice. Slowly add the flour mixture and the oil, buttermilk and juice mixture bit by bit to the batter. Now fold in the grated carrots and the walnuts and at last, fold in the egg whites.
Bake at 170 “C for about 45 minutes and let the cake cool for at least an hour before adding the frosting.
For the frosting, mix all the above ingredients and spread evenly over the cake.
PS: I like to bake the cake the day before as I think the flavour gets even better the next day. I suggest to add the frosting only on the day that you plan on eating the cake to prevent it from getting dry.
A classic and beautiful tea cake that is loved by everyone. Personally, I love to enjoy it just by itself, but if you like, feel free to serve it with a bit of whipped cream or vanilla ice cream and strawberries.
100 g chocolate (I like to use 70% chocolate), 250 g margarine (room temperature),
130 g brown sugar, a pinch of sea salt, ½ tsp vanilla extract, 4 eggs,
250 g spelt flour, 50 g corn starch, 2 tsp baking powder, 150 ml cream
Start by melting the chocolate and let it cool slightly. I believe you can easily melt the chocolate in the microwave if you have one, I always melt mine au bain-marie. Meanwhile, beat the sugar, margarine, salt and vanilla until fluffy. Now add the eggs one by one. Make sure they are fully incorporated before adding the next egg. Mix the flour with the baking powder and corn starch and slowly add it to the cake batter. Take turns, always adding a spoon of the flour mixture and a bit of the cream, until all is incorporated.
Now divide the batter into 2 equal parts. Set one part aside and mix the melted chocolate into the other part. Spoon half of the vanilla batter into your greased Bundt pan. Now add the chocolate batter and finish with the remaining vanilla batter. Using a fork or a knive, swirl the batters together. Bake at 165 *C for 50-60 minutes. Enjoy!
Another one of my favourite go-to recipes from the wonderful Sarah Britton: her life-changing loaf of bread! I make this all the time and love everything about it: It's easily made, already the smell is absolutely delicious, I love the texture and taste and the fact that it's flour-free and full of good ingredients means it's easily digestible.
Here is what you need for it:
150g rolled oats, 150g sunflower seeds, 100g flax seeds, 2 Tbsp chia seeds,
70g walnuts (or other nuts of your choice, 4 tbsp. psyllium seed husk powder,
1 tsp sea salt, 1 tbsp. agave or maple syrup, 4 tbsp coconut oil, 370ml water
Slowly melt the coconut oil and add the agave syrop and the water. Combine all the dry ingredients in a bowl and add the water/oil mixture. Best is to stir with us wooden spoon until everything is combined and soaked through. The dough should become thick and mushy. Add more water if needed. Spoon the mixture into a silicon loaf pan or into a lined bread pan and use the top of your spoon to smooth out the top. Cover with a tea towel and let is sit on the counter for at least 3 hours. Best is to prepare the mixture in the evening and let it sit overnight. Bake in the oven at 180 *C for 20 minutes, Then carefully remove the loaf pan and place the bread upside down on the baking rack. Bake for another 20minutes. Now turn it around again and bake for another 10-20 minutes. You can check if the bread is done by tapping it. When it sounds hollow, it's ready. Now comes the most difficult part: You cannot eat this bread right away as you can't slice it when it's still hot. Best is to let it cool completely before slicing it! Enjoy!!
Cheesecake - a topic for itself as everyone likes different kinds of cheesecake, but I often feel that a lot of people tend to like the ones that remind them of their childhood, right? At least that definitely applies to me. I love the classic German cheesecakes.
For the shortcrust
250g spelt flour, 70g brown sugar, 1 egg, 100g butter, a pinch of salt, 1tsp baking powder
For the cheesecake batter
500g quark, 3 eggs, 110g brown sugar, 1 vanilla custard powder, 150g sour cream,
1 cup milk 1 cup yoghurt, 1 cup sunflower oil
Start by kneading all the ingredients for the shortcrust into a firm dough. Roll it out and place into a big round baking dish. Place it in the fridge for at least an hour. I mostly make the dough the day before and leave it in the fridge overnight. For the cheesecake batter, start by mixing the eggs and sugar until fluffy. Then add all the remaining ingredients bit by bit. Pour the batter into the prepared shortcrust base and bake the cake at 180*C for about 60 minutes. Check it in between. Let the cake cool down in the oven with the door slightly open.
Optional: If the cake is for a special occasion, you can add a little rasberry layer on top: Warm up a handfull of rasberries (frozen or fresh) with 3 tablespoons of water and a heaped tablespoon of rasberry jam in a little pot, then put it through a sieve. Add gelatine and carefully spoon it onto the cake in the shape of your choice. Add some fresh berries and flowers and voilá, you have the perfect birthday cake.