Blog : Recipes

RECIPE | Sugar Free – Banana Bread

RECIPE | Healthy Sugar Free Banana BreadBread that tastes like cake and is also sugar free? Yes please! This banana bread recipe will be the perfect solution to those quick mornings when there is no time for breakfast or late afternoon cravings when the cookie jar is starting to look way too tempting!

I am not a fan of cooking, which means that eating healthy has always been a problem for me. So I am slowly trying to come up with alternatives to at least eat healthy during the day.
My mornings usually start with a homemade smoothie or a quick and easy banana pancake. But what about those cravings during the day? Or the mornings where there simply is no time to make a smoothie or pancake?

Solution: Banana Bread!

I still don’t get why I haven’t thought of this before, because it is:
– ‘healthy’: there are mixed nuts in this bread and it is sugar-free, etc. (I guess eating an apple would be considered more healthy, but to me this is already a great improvement!:)
– Perfect for eating breakfast on the go.
– Adjustable for vegans: substitute the eggs for soy yoghurt and the honey for agave syrup.
– Budget friendly, use trail mix instead of expensive fancy nuts.
– Time friendly, I usually slice the bread and store it in the freezer. This way I only have to make a bread about once every 2/3 weeks.

Did I get you excited yet?! Read the full recipe and instructions below:


RECIPE

INGREDIENTS

  • 3 Medium sized ripe bananas
  • 100 grams Oats
  • 100 grams Flour
  • 3 Eggs (or 3/4 tbsp of soy yoghurt for vegans)
  • 3 tbsp Coconutoil
  • 3 tbsp Honey (or agave syrup for vegans)
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 Handfuls of mixed nuts

RECIPE | Healthy Sugar Free Banana BreadSTEP 1

– Preheat the oven to 175 degrees.
– In a bowl, mash the three bananas with a fork.

RECIPE | Healthy Sugar Free Banana Bread

STEP 2

– Add three tablespoons of coconut oil to the mashed bananas.

RECIPE | Healthy Sugar Free Banana Bread

STEP 3

– Add three tablespoons of honey to the mashed bananas.

RECIPE | Healthy Sugar Free Banana Bread

STEP 4

– In a separate bowl, mix all of the dry ingredients: 100 grams of flour, 100 grams of oats, 2 teaspoons of baking powder and 1 teaspoon of cinnamon.

RECIPE | Healthy Sugar Free Banana Bread

STEP 5

– With a sharp knife, chop the 2/3 of the nuts.
– Add the chopped nuts to the bowl with the dry ingredients.

RECIPE | Healthy Sugar Free Banana Bread

STEP 6

– Add the wet ingredients to the large bowl with the dry ingredients and mix them with a spoon.

RECIPE | Healthy Sugar Free Banana Bread

STEP 7

– Add the 3 eggs to the  mixture and stir the batter with a spoon.

RECIPE | Healthy Sugar Free Banana Bread

STEP 8

– Line the loaf pan with baking paper.
– Evenly divide the batter into the pan.

RECIPE | Healthy Sugar Free Banana Bread

STEP 9

– Decorate the top of the bread with the leftover, un-chopped nuts.
– Place the bread in the oven for 45 to 65 minutes (depending on your oven)

RECIPE | Healthy Sugar Free Banana Bread

Let the bread cool down after baking or have a tasty warm slice!

* Extra tip:
Cut the bread in snack-sized slices and store them in the freezer. Take them with you to work and they will defrost before it is your pre-lunch snack time!

RECIPE | Healthy Sugar Free Banana Bread RECIPE | Healthy Sugar Free Banana Bread RECIPE | Healthy Sugar Free Banana Bread RECIPE | Healthy Sugar Free Banana Bread RECIPE | Healthy Sugar Free Banana Bread RECIPE | Healthy Sugar Free Banana Bread

RECIPE | Sweet Potato & Goat’s Cheese Tart

RECIPE | Sweet Potato & Goat's-Cheese Tart

What to do when you don’t like to cook, but still want to eat healthy and have it look tasty at the same time? Bake!

I have been searching for new recipes online and I could never find something that I really liked, probably because I am a pretty picky eater and vegetarian. Oh, and not to mention a lazy chef..
Which is why my solution to my aversion to cooking has been baking meals that are freezable and portion controlled. It is just perfect! I only have to cook/bake when my freezer feels empty and since it involves baking, most of the time goes into waiting for the oven anyway: perfect!

I have been experimenting with veggie burgers, burritos and these pastry tarts. They are all great dishes, that go really well combined with a soup or salad.
For these tarts I picked my favourite winter food for the basis: sweet potato. It goes with everything, is filling and is such an easy vegetable to work with. I also added baked cherry tomatoes. I am not a big tomato fan, but when they are baked it changes everything! (and I guess I wouldn’t mind them on top of a pizza;)

I came up with this recipe after trying out a few different versions. But please feel free to change any ingredient that you don’t like, or add things that you do like. It is suitable for vegetarians, and it is definitely possible to use light versions of the cream and goat’s cheese.
For the vegans among us: you can substitute the egg for almond milk, the cream cheese for soy yoghurt and the goat’s cheese for vegan goat’s cheese (there is a great recipe here). Enjoy!

RECIPE:


– Follow the photo recipe here, or scroll down to the bottom of this post to see the complete recipe –

INGREDIENTS – for 4 big tarts

1 medium sized sweet potato (approx. 500g)

125g Cherry tomatoes

75g Cream cheese or Sour Cream

4 defrosted Puff Pastry Sheets

75g Goat’s Cheese

1 Onion

1 egg, for glazing

1 Clove Garlic

2tbsp Olive Oil

2tsp Salt

This recipe if suitable for vegetarians. 

RECIPE | Sweet Potato & Goat's-Cheese Tart

STEP 1

Preheat the oven to 225°C.
– Peel and cut the sweet potato in 3mm thick slices.
– Chop the onion and place it in an oven safe dish with the sweet potato slices.
– Add a tablespoon of olive oil and mix the onion and potato.
– Place the dish in the oven for 20-30 minutes. Stirring the ingredients after 10 minutes.

RECIPE | Sweet Potato & Goat's-Cheese Tart

STEP 2

– Take the onion and sweet potato slices out of the oven after 20-30minutes. reduce the oven to 180°C.
– Chop the clove of garlic and toss it into an oven safe dish with the cherry tomatoes.
– Add a tablespoon of olive oil to the mixture.

RECIPE | Sweet Potato & Goat's-Cheese Tart

STEP 3

– Place the defrosted puff pastry sheets onto a lined baking tray.
– Cover the pastries with the cream cheese (or sour cream), leaving approx. 1 cm free all around.

RECIPE | Sweet Potato & Goat's-Cheese Tart

STEP 4

– Place the slices of sweet potato on top of the cream cheese.
– spread the onion over the sweet potato slices and top with the goat’s cheese.
– Beat the egg and brush it around the border of the pastry.

STEP 5

– Place the tray into the oven for 20-35 minutes.
– At the same time place the garlic and tomato mixture in the oven for the same duration. (they are baked separately to prevent the pastry from going ‘soggy’ in case the tomatoes burst in the oven)
– After 20-35 minutes take the tray and dish out of the oven and garnish the pastries with the garlic and tomatoes.

Serve warm or at room temperature.
They can be stored in the freezer and saved for later. (simply defrost them afterwards and heat them up in the oven on a low temperature)

RECIPE | Sweet Potato & Goat's-Cheese Tart

 

RECIPE | Sweet Potato & Goat's-Cheese TartRECIPE | Sweet Potato & Goat's-Cheese Tart

FULL RECIPE

Preheat the oven to 225°C.
– Peel and cut the sweet potato in 3mm thick slices.
– Chop the onion and place it in an oven safe dish with the sweet potato slices. Add a tablespoon of olive oil and mix the onion and potato.
– Place the dish in the oven for 20-30 minutes. Stirring the ingredients after 10 minutes.
– Take the onion and sweet potato slices out of the oven after 20-30minutes. reduce the oven to 180°C.
– Chop the clove of garlic and toss it into an oven safe dish with the cherry tomatoes. Add a tablespoon of olive oil to the mixture.
– Place the defrosted puff pastry sheets onto a lined baking tray.
– Cover the pastries with the cream cheese (or sour cream), leaving approx. 1 cm free all around. Place the slices of sweet potato on top of the cream cheese.
– spread the onion over the sweet potato slices and top with the goat’s cheese.
– Beat the egg and brush it around the border of the pastry.
– Place the tray into the oven for 20-35 minutes.
– At the same time place the garlic and tomato mixture in the oven for the same duration.
– After 20-35 minutes take the tray and dish out of the oven and garnish the pastries with the garlic and tomatoes.

Serve warm or at room temperature.
They can be stored in the freezer and saved for later. (simply defrost them afterwards and heat them up in the oven on a low temperature)

RECIPE | 2 Ingredient Banana Pancakes

RECIPE | 2 Ingredient Banana Pancakes

Meet my new favourite breakfast recipe: easy peasy banana pancakes!

I am a real sweet craving breakfast person. When I was young I would only eat cocopuffs for breakfast (still my favourite food in the world!). But now that I am older and can’t get away with that much chocolate, sugar and other probably unhealthy ingredients every morning, I have been looking for alternatives.

My two main demands for a breakfast recipe are:
– It needs to involve fruit (because I am a 5 year old when it comes to fruit and vegetables and mixing it in with my breakfast really helps me to get my daily dose of vitamins)
– Sweetness is crucial. If it doesn’t crave my sweet tooth in a healthy way, I will start to cheat at the end of the morning and eat something unhealthy.

Now that I have told you my embarrassing crazy food demands, onto some good news: I have found the perfect breakfast recipe that involves everything on my list and more! (After my breakfast smoothie recipe, I have been looking for an alternative to mix my mornings up a bit.)

This banana pancake recipe is incredibly easy to make and it only needs two ingredients!

You can make as many as you like to fill you up and you can add a little bit of cinnamon if you are feeling crazy;)

RECIPE:

RECIPE | 2 Ingredient Banana Pancakes

INGREDIENTS

1/2 Banana
1 Egg

*Optional ingredients: Butter, Cinnamon

SUPPLIES

– Knife
– Fork
– Bowl
– Skillet Pan
– Spatula

* These pancakes are low fat and suitable for a gluten free and dairy free diet.

RECIPE | 2 Ingredient Banana Pancakes

STEP 1

– Cut half a banana in slices and place them in the bowl.
– Add the egg to the bowl.

RECIPE | 2 Ingredient Banana Pancakes

STEP 2

– Use your fork to mash the banana and mix it with the egg.

RECIPE | 2 Ingredient Banana Pancakes

STEP 3

– Pour the banana and egg mixture in a heated skillet. (you can melt a little bit of butter to bake the pancakes or use a nonstick pan)
– Bake the pancakes on one side.
– Use your spatially to carefully flip* the pancake and bake the other side.

* Flipping the pancakes is a little bit more trickier than regular pancakes because of the structure. The smaller the pancakes, the easier they will be to flip.

RECIPE | 2 Ingredient Banana Pancakes

STEP 4

– Serve the pancakes on a plate with the leftover banana sliced in small pieces.

* Add cinnamon for a real taste explosion!

Bon appetit!

RECIPE | 2 Ingredient Banana Pancakes RECIPE | 2 Ingredient Banana Pancakes

RECIPE | Courgette Chips

RECIPE | Courgette Chips

Ok, here is some shocking news: I hate to cook. And to make it even worse: I am also not a big fan of fruit and vegetables…

Pfeww, there, I said it.

When I confess this to people, usually the responses are not very positive. I often get questions like: “but what do you eat?” Or: “how old are you?!”

The thing is that I made my peace with it a long time ago, and I really try to eat as healthy as possible. I make a breakfast smoothie every morning to get my daily fruits in a way that I actually like the taste.
And I am also very fortunate that my boyfriend likes to cook, so he makes sure that I get my daily amount of veggies.

But he has been working in Germany for the past two months, so not only did I miss him, I also missed his cooking!

The solution: Baking!

After a month of trying I finally found a solution to my problem: why not bake instead of cook? Because I looove to bake!

That is how I made this incredibly easy courgette chips recipe. It’s a perfectly healthy snack and so easy to make!

So, I am still learning and I obviously have to cook every once in a while, but this treat just makes it a whole lot better! I hope you enjoy it too, and won’t judge me too much for my cooking flaw;)

 

Recipe can be found below

RECIPE | Courgette Chips

Courgette Chips Recipe:

Ingredients:

– 1 small Courgette
– 2 tablespoons of Olive Oil
– 2 teaspoons of Salt

Recipe:

– Preheat your oven to 125 degrees celcius.
– Clean the courgette and use a cheese slicer or mandoline to slice the courgette in small slices. (if you    don’t have a slicer or mandoline, try to slice small pieces with a sharp knife)
– Place the courgette slices between two pieces of paper kitchen towel and press to absorb the moist.
– Get a piece of baking paper and spread the slices over the surface. Use a brush or spoon to add a little bit of olive oil on the slices( it only needs a teeny tiny bit). Next sprinkle a small amount of salt over the courgette.
– Place the slices on the baking sheet in the oven en bake for about 45 minutes.

READ THIS: I noticed that it varies extremely on the size of the slices and the kind of oven to estimate the baking time. So I set my alarm for every 10 minutes to check if they didn’t burn, because they can burn pretty quickly!

– Let the chips cool down and eat them :)

** Make sure you store them in a closed container, because they get old pretty fast!

RECIPE | Courgette Chips

RECIPE | Dutch ‘Appelflappen’

RECIPE-_-Dutch-Appelflappen-post-1

I had a huge craving for something sweet the other night, but didn’t feel like going to the supermarket. While looking in my kitchen for some ingredients to make an easy, quick treat, I realised that I had the perfect ingredients for some good ol’ fashioned Appelflappen!

‘Appelflappen’ you say?! That is a very strange word to pronounce for non-Dutch speaking people.

Literally translated it means: Apple flaps :)

It is a crazy easy recipe to make and it doesn’t need much ingredients. Oh, and you will be pretty full afterwards, because, well you will find out;)

 

Check out below for the recipe:

RECIPE-_-Dutch-Appelflappen-post-3

Ingredients for 8 pieces:

8 Pieces of Butter Puff Pastry
2 Medium sized apples
2 Tablespoons of sugar
1/2 Teaspoon of cinnamon
1 Egg
optional: sugar for on top
Recipe:
– Preheat the oven to 225 degrees.
– Take the puff pastry out of the freezer and let it defrost for 5-10 minutes.
– Peel the apples, remove the core and cut them up in small dices.
– Mix the apples with the sugar and cinnamon.
– Place a tablespoon of the apple mixture on top of a piece of puff pastry.
– Fold the pastry diagonal, creating a triangle shape with the apple mixture in between.
– Use a vork to press the edges together and making them stick.
– Whisk the egg and apply a bit of egg on top of the pastry.(this will make them nice and shiny!)
– Optional: sprinkle some sugar on top of the egg.
– Place the Appelflappen in the oven for about 15-20 minutes.
– You can eat them hot or cold, they will be delicious either way!
**Tip: Serve them warm with some vanilla ice cream!

RECIPE-_-Dutch-Appelflappen-post-4RECIPE-_-Dutch-Appelflappen-post-2

RECIPE | Personalised Sweet Valentine Cookies

RECIPE-_-Personalized-Sweet-Valentine-Cookies-3Oh my! It’s that time of the year again! Yes: Cookie time!

Because even though valentines day is a fun holiday, I do know a lot of people that don’t really celebrate it. So I think it’s time to change that, why not make it a heart shaped cookie kinda day!

You know, you can add love, by writing cute notes on the cookies for the ones you love, or just write your own name, who cares! Just as long as they are delicious!

And what do you know: I just happen to share this delicious cookie recipe on the blog today!

DIY your own cookie with this easy and quick recipe:RECIPE-_-Personalized-Sweet-Valentine-Cookies-1Ingredients:

85g          of Butter
100g        of Sugar
150g        of Flour
1 Pinch   of Baking Powder
1 Pinch   of Salt
1/2 tsp     of vanilla extract
Decorating materials: I used frosting pens.

Recipe:

– Mix the butter and sugar together in a large bowl, until it’s smooth (I used a wooden spoon, but you can also use a mixer)
– Add the rest of the ingredients and knead it into a nice firm dough ball.
– Cover the bowl and place it in the fridge for at least an hour.

– Preheat the oven to 200 celsius.
– Take the dough out of the fridge and roll it out with a rolling pin on a floured surface.
– Use a heart shaped cookie cutter to cut out your cookie shapes. Place them on oven sheets and into the oven.
– Bake them in 8-12 minutes, depending on your oven and the thickness of the cookies.RECIPE-_-Personalized-Sweet-Valentine-Cookies-5But wait, we are not done yet! The fun is only just starting: it’s decorating time!

– Grab those colorful icing pens or other fun decorations and start writing your love notes or go crazy and embrace your artsy side!
– Let the icing harden and share those cookies, (or just treat yourself for all the hard baking work;)

And can’t get enough of heart shaped cookies? Check out last years valentines day candy cookies!

RECIPE-_-Personalized-Sweet-Valentine-Cookies-6RECIPE-_-Personalized-Sweet-Valentine-Cookies-4RECIPE-_-Personalized-Sweet-Valentine-Cookies-2

RECIPE | Apple Tarte Tatin

Do I have treat for you today! Quick to make, easy, and most of all tasty! that will be the best way to describe today’s tarte tatin recipe!

For those of you that don’t know what a tarte tatin is: it’s an upside-down tart! My apple version sounds a lot like a regular apple pie, but because of the upside-down technique, the apples have a more moist and sweeter taste.

Here’s how: Enjoy!

For the dough

50 g butter
50 g powdered sugar
150 g flour
1 egg

For the apples
100 g butter
100 g sugar
4 apples
1 tblsp cinnamon

– Preheat the oven to 220 degrees
– Mix the ingredients for the dough together. Knead the dough with your hands and form a ball.
– Place the dough ball in the fridge for 20 to 30 minutes

– Peel the apples and remove the cores. Slice them into 8 wedges per apple
– Put the sugar into a pan and place it on a medium heat. Keep stirring the sugar until it has caramelized, add the butter and keep stirring.
– Pour the sugar and butter mixture into the springvorm. 
– Place the apple parts on top of the sugar and butter mixture. Make sure that you cover the whole area.


– Take the dough out of the fridge and use a rolling pin to make a round surface. place this over the apples in the springform. Use the leftover dough and this all around the springform.(see image)
– Place the springform in the oven for 30 minutes.


– Let the tarte tatin cool down for a few minutes.
– Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.


** It’s even more delicious with some vanilla ice cream!

RECIPE | Peanut Butter Chocolate Chip Cookies

Also a big fan of the yummy chewy cookies that they sell at “Subway” and Starbucks”? Well today is your lucky day, because today I will show you how to make them yourself!
The trick is to ‘freeze’ the dough before putting the cookies in the oven! I used the same technique for my cookie dough cupcakes recipe!
 
I made a peanut butter and chocolate chip version of the cookies, but you can of course play a little bit with the recipe to create your own favorite flavor!
 
Here’s how:

Ingredients (makes 12 big cookies):

100g of Butter
100g of Peanut Butter
100g of Flour
100g of (Light)Brown Caster Sugar
75g of Chocolate (bar or chips)
1 tsp of Vanilla Extract
1 Egg
1/2 tsp of Baking Soda
1/2 tsp of Baking Powder
Pinch of Salt

Recipe:

– Chop the chocolate into chips
– Mix the butter, peanut butter and sugar smooth in a big bowl. 
– Add the extract, egg, baking soda, baking powder and salt. Mix the ingredients.
– Add the flour.
– Use a spatula or spoon the mix the chocolate chips into the smooth mixture.
– Place the mixture into the freezer for about 15 minutes. Or in the fridge for about 30 minutes.
 
– Preheat the oven to 180 degreed.
– Take small bits of dough and place them on a oven tray with  baking sheet.(for prettier cookies, roll the dough into small balls)
– Bake the cookies for 8 to 12 minutes, depending on the size of your oven and cookies.
– Let the cookies cool down a bit before moving them , because they tend to break at first.
This recipe is a mixture of recipes I found. My biggest inspiration was the fabulous Dutch food blog: Mijn Mixed Kitchen

RECIPE | Breakfast Smoothie

What you will be doing tomorrow morning? Well, making this amazing breakfast smoothie of course!
 
This smoothie has been my breakfast for the last few months and I just realized this morning that I never shared it with you! 
I am a very difficult eater, and for some reason everything that is considered ‘healthy’ tends not te be my favorite food. There is a very good reason why I only share baking recipes on this blog ;)
 
But only eating cookies and cake is not going to keep me very healthy, (or in my currant dress size) so my favorite solution is to just blend everything together! I did it with this pumpkin soup recipe, and today I am showing you my way of eating healthy in the morning.
Ingredients for 2 large smoothies:
– 1 Banana
– 1 1/2 cup of Frozen Fruit
– 1 cup of Oats
– 1 tablespoon of Linseed 
– 1 cup of Soy Milk
– 2 cups of Orange Juice
 
Recipe:
Just one step: Blend it!
 Enjoy!

 

RECIPE | Spekkoek

Ok, so I wasn’t sure if I should post this recipe on my blog for two reasons: 
one – If your not Dutch and you translate the name of this cake, you will find that it’s called ‘bacon cookie’. Which doesn’t sound delicious at all and is completely confusing, because this cake doesn’t include any meat and is a very sweet kind of cake.
two – It’s a challenge. Each layer of this cake as to be baked under the grill of you oven on top of the previous layer. You will spend some time in front of your oven, reading a magazine or just ‘watching your oven’.
 
But trust me: It is so worth it!!

So, what is Spekkoek?

Spekkoek is a delicious Dutch/Indonesian cake, including some popular spices. I guess the spices are a bit similar to my carrot cake, but the texture is very different. It’s always a bit pricey to buy, but that makes sense since it’s so time consuming to make, so I always wanted to try to make one myself. You can find more information about Spekkoek on Wikipedia.
 
Curious and not scarred at all to try it yourself? Great! Here’s how to make your own Spekkoek:

Ingredients:

275g Powdered Sugar
275g Butter
150g Flower
12 Egg Yolks
9 Egg Whites
2 tablespoons of Mixed Spice (Dutch Koekkruiden)
1tablespoon of Vanilla Essence
1 teaspoon Nutmeg
2 teaspoons of Cinnamon
 

Recipe:

Preheat the oven to 160 Degrees and prepare a 10 inch springform by buttering it and placing baking paper on the bottom.
– Separate the egg yolks from the white.
– Whisk the eggwhites with two tablespoons of powdered sugar until it’s fluffy.
– Melt the butter and add the powdered sugar, by stirring it in.
– One by one add the egg yolks to the butter and powdered sugar, while keep whisking.  keep whisking for at least 7 minutes to make a smooth batter.
– Fold the eggwhite batter into the butter batter and add the flower and vanilla essence.
– Evenly divide the batter into two separate bowls. And mix the remaining ingredients into one of the batters.
– Divide 3,5 tablespoons of the brown batter across the bottom of the springform. Bake for about 5 minutes, and take the springform out.
 

Now comes the tricky part

Turn your oven to the grill setting and wait for it to reach the right temperature. The trick is to find the right amount of time for each layer, before you can add the next. If you wait to long, the cake will be too dry. If you take it out to early, the layers will start mixing.
 
– Add a layer (3,5 tablespoons) of the white batter on top of the brown batter. Place it in the grill-set oven.
– The baking time will be between 4 and 8 minutes for each layer. For the first few layers keep looking in the oven to see if it’s time to take it out. The batter should be bouncy when you touch it and shouldn’t get bubbles. When you found your perfect timing, set the alarm for each layer.
– Repeat the proces of adding a layer and placing it in the oven until you finished all your batter.
– Let the cake cool off.
 
Enjoy!