Matcha Latte Oats

Ingredients:

• 30 gr oats
• 250 ml rice-coconut milk
• lime zest of about 1/2 lime
• 1/2 banana
• 1/2 tsp organic (!) matcha powder*
• 1/2 tsp vanilla extract
• small pinch of cinnamon

*It is quite important that you use good quality organic matcha powder since cheap varieties usually contain high percentages of pesticides

Toppings:

• small hand toasted coconut flakes
• 20 gr toasted / pecans / cashews
• coconut yogurt
• mint
• 2 tsp cacao nibs

Method:

1. In a pan, add together oats, milk, chopped banana and matcha powder.**
2. Bring to a light boil, let it simmer for about 5 minutes until thick and creamy. It is important to add the banana from the start so that it becomes soft (and the flavour becomes better too!).
3. Flavour the porridge with cinnamon, lime zest and vanilla (all to taste).
4. Stir it through so that the banana is incorporated with the oats completely.
5. Top with coconut yogurt (or low fat Greek yogurt), toasted nuts, mint, coconut and optional other fruit. 

Raw Pumpkin Slices with Puffed Pumpkin Seeds

Ingredients:

Crust:

• 90 gr oats
• 60 gr almond flour
• 5-6 tblsp melted coconut oil
• 1 tblsp maple syrup
• 1 tblsp unsweetened cacao powder
• 1 date
• pinch of seasalt

Filling:

• 120 ml pumpkin puree
• 75 gr dates
• 2 tblsp almond butter / peanutbutter / cashewbutter
• 1 tblsp coconut oil
• 1 tsp cinnamon
• 1/2 -1 tsp pumpkin spice / gingerbreadspice
• 1 tsp vanilla extract

Topping:

• 3 big hands of pumpkin seeds

Method:

1. Blend all crust ingredients until you have a sticky dough.
2. Press it onto a grease proof paper lined baking tray and set aside.
3. Blend all filling ingredients and pour it over the crust.
4. Toast the pumpkin seeds in a dry frying pan until you hear them 'pop'.
5. Throw them on top of the filling.
6. Pop the tray in the freezer and let it set.
7. When completely frozen, take the tray out of the freezer and cut into slices.
8. Eat the slices on room temperature, store in the fridge or in the freezer for longer use. 

Coconut & Cashew Overnight Oats

Ingredients:

Overnight oats:

• 1/4 zucchini (you won't taste it, to add veggies)
• 30 gr oats
• 150 ml coconut milk / rice-coconut milk 
• 1 date
• 20 gr raw cashews
• 20 gr dried shredded coconut

Toppings:

• 10 gr toasted cashews
• 4 scoops coconut yoghurt
• handful toasted coconut flakes
• 60 gr fresh coconut 
• fresh fruit

Easy Breakfast Soufflé

Ingredients:

• 1 date
• 1/2 banana
• 1 egg white + 1 egg yolk
• 2 tblsp unsweetened almond milk / low fat yogurt / coconut milk
• 1/2 tsp vanilla extract (no essence)
• 1/2 tsp cinnamon
• 80 gr your favourite fruit
• 20 gr pecans / walnuts / almonds etc.
• optional: raisins / cacao nibs

Method:

1. Preheat your oven 180-200 degrees C or get your airfryer out.
2. Whisk the egg white using a machine until firm peaks.
3. In another bowl: blend banana, date, egg yolk, milk or yogurt, vanilla and cinnamon until smooth.
4. Gently fold the egg white mixture through the banana mixture, don't overbeat or you will loose the volume and fluffiness of the egg white. 
5. Grease an oven proof dish with a little coconut oil. 
6. Gently pop the mixture in.
7. Pop in the fruit and nuts (and optional other add-ons).
8. Put the dish in the airfryer for about 5-10 minutes on 180 degrees C or in the oven for about 20-30 minutes until the top is brown coloured and the inside is still moist but not entirely wet (test it with a toothpick).
9. Eat with a little yogurt on the side. 

Breakfast Banana Lumpia

Ingredients:

Lumpia

• 1 banana (not too ripe / soft)
• 2 tsp cinnamon 
• 1 tsp coconut sugar 
• 2 spring roll sheets 
• 1 tsp melted coconut oil 
• 1 tblsp grated coconut

Sidedishes

• 60 gr coconut yogurt 
• fresh mint
• lemon zest
• 1 tblsp peanutbutter
• toasted nuts

Method:

1. Cut the banana in halves.
2. Sprinkle cinnamon and coconut sugar on a flat plate .
3. Pop the spring roll sheet in warm water for about 5 seconds until it has softened (not too soft or it will tear).Put the spring roll sheet in front of you diagonally, pop a banana halve onto the sheet and sprinkle with a bit of grated coconut. 
4. Roll the banana half into a lumpia shape. (Look up a Youtube video if you don't know how to roll a lumpia, it's easy though!).
5. Grease the lumpia in with a bit of coconut oil.
6. Roll the lumpia through the sugar cinnamon mix.
7. I baked the lumpia's in my airfryer, 5 minutes on 200 degrees C until the banana is soft and the lumpia paper is a bit crisp, but you can use an oven too (will take a little longer to bake) or if you are in a rush you can fry them in a bit of coconut oil in a frying pan (you use more fat this way but result is delicious).
8. For the sidedishes: mix coconut yogurt with lime zest and top with mint.
9. Eat the lumpia with coconut yogurt and peanut butter with some nuts on the side.

Bananaflour Pancakes with Coyo & Grilled Peach

Servings: 2 people / portions

Ingredients:

Pancakes

• 40 ml banana flour
• 1 egg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar or lemon juice
• 40 ml unsweetened almond milk
• 1 tsp vanilla extract
• 2 tsp coconut palm sugar or maple syrup
• small pinch of salt

Toppings

• 1 peach
• few scoops of  coconut yoghurt / coconut cream
• fresh mint leaves, shredded
• toasted (activated) almonds

Method:

1. Put a frying pan on medium heat, grease with a bit of coconut oil, cut the peach into slices and grill them for a few minutes until golden brown on each side, in the mean time prepare the pancake batter. Also toast the almonds.
2. Split the egg and whip up the egg white using a machine.
3. Blend all other ingredients together, gently fold in the egg white, don't overbeat or you will lose the air. 
4. Bake little pancakes on medium/low heat in a frying pan in coconut oil.
5. Keep the pancakes warm in a 50 degrees C preheated oven.
6. Top with coconut yogurt, grilled peach and toasted almonds and fresh mint. 

Golden Moroccan Oats

Ingredients:

Porridge

• 20 gr oatmeal
• 150 ml rice-coconut milk / unsweetened almond milk
• zest of about 1 orange
• juice of 1/2 orange (about 50 ml)
• 1/4 tsp turmeric
• pinch of cinnamon
• 1/2 tsp vanilla bean paste / extract
• squeeze of lemon juice 

Toppings

• 10-20 gr toasted almond flakes
• 1/2 orange, cut 
• fresh mint, shredded
• low fat yogurt
• 1 date, cut into bits
• 1 tsp of goyi berries
• 1 tsp of bee pollen (optional)
• 1 tblsp tahini (optional)

Method:

1. Put the oatmeal, milk, orange juice, turmeric, cinnamon and vanilla into a pan and bring it to a simmer.
2. Let the oats cook on medium heat for a few minutes until thick and fluffy while stirring regularly.
3. When it is done, take the oats of the heat and squeeze a little bit of lemon juice into it (the zing of the lemon is nice against the sweetness of the orange).
4. Pop the oatmeal in a beautiful bowl, top it with a nice tablespoon of low fat yogurt, quark or coconut yogurt and decorate it with almonds, orange, mint, date and optional goyi berries, bee pollen and tahini. 

Moroccan Tahini & Date Oatmeal

Ingredients:

Porridge

• 30 gr oatmeal
• 200 ml unsweetened almond milk / oat milk / rice-coconut milk
• 1 Tblsp tahini
• 1-2 date(s)
• 1/2 tsp cinnamon
• pinch of gingerbread spice
• squeeze of lemon juice
• 1/2 grated apple

Toppings

• scoop of low fat yogurt / Greek yogurt
• 20 gr toasted pistachios 
• hand of pomegranate
• toasted sesame seeds, optional
• fresh mint, shredded

Method:

1. Blend together tahini, date, cinnamon, gingerbread spice and the milk.

2. Add the milk with the oatmeal and a pinch of salt in a pan and bring it to medium heat.

3. Let the oatmeal simmer for a few minutes until thick and fluffy, stir regularly.

4. When ready, stir through the grated apple and a bit of lemon juice to lift up those sweet flavours.

5. Pop the oatmeal in a bowl and top with fresh and thick low fat yogurt, pomegranate, toasted pistachios and optional sesame seeds and mint. 

Bananaflour Banana Bread

Ingredients:

• 4 ripe medium to large bananas (+ optional extra banana for decoration on top)
• 4 eggs
• 1-2 tblsp maple syrup
• 50 gr coconut oil
• 85 gr bananaflour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp lemon juice or apple cider vinegar 
• 2 tsp cinnamon
• 1/2 tsp gingerbread spice
• 1 tsp natural vanilla extract
• handful of cacao nibs or nuts / raisins / chopped dates (optional)
• pinch of salt

Method:

1. Preheat the oven on 175 degrees C.

2. Blend all ingredients together.

3. Pop the batter in a greased or baking paper lined baking tray, decorate it if you want and put the tray in the oven

4. Bake the bread for 30-35 minutes.

Banoffee Pie

Ingredients:

Base:

• 12-13 Medjool dates, stone out
• 120 gr // 1 cup of raw nuts (I used almonds and pecans)
• 95 gr // 1 cup dried grated coconut (unsweetened)
• 1 1/2 tsp cinnamon
• 1 1/2 tsp natural vanilla extract (no essence)
• 1/4 tsp gingerbread spice
• good pinch of salt

Date caramel layer:

• 260 gr // about 16 Medjool dates (stone out)
• 2 tsp natural vanilla extract
• 2 tsp lemon juice
• 1 tblsp almond butter
• 1 tblsp coconut oil, melted
• pinch of salt

Top layers:

• 3-4 bananas
• 1 can of coconut milk (without stabilizing E-numbers or it won't work) or coconut yogurt
• 2 pieces of dark chocolate, cut into small chunks or a hand of  cacao nibs

Method:

Base:

1. Soak the dates in (warm) water for 30-60 minutes until soft, this makes it easier to blend them. Also, pop the coconut milk cans in the fridge so that the cream will separate from the water.

2. Drain the dates and blend together using a food processor with the nuts, grated coconut, cinnamon and gingerbread spice, vanilla and salt until you have a smooth dough-like consistency that is a little sticky.

3. Press the base dough in a grease proof paper lined pie tray, don't forget to make an edge.

4. Pop the baking tray in the fridge or freezer to firm up.

Date caramel:

5. Again, soak the dates in (warm) water for 30-60 minutes until soft.

6. Drain and blend the dates with vanilla, lemon juice, almond butter, salt and melted coconut oil until you have a creamy and smooth consistency.

7. Pop the date caramel on top of the nut base and spread it out evenly.

Top layers:

8. Cut the banana's in beautiful slices, squeeze some lemon juice on top of them and make sure each banana chunk is covered in lemon juice (this will prevent them from turning brown).

9. Spread the coconut yogurt on top of the pie or take the cans of coconut milk out of the fridge, open them and scoop out the solid part of coconut cream.

10. If you want you can stir some more lemon juice or vanilla through the coconut cream.

11. Spread the coconut cream on top of the banana layer.

12. Top with the chocolate shavings.

-> Store the pie in the fridge up until 3-4 days, it looks best when it's fresh and starts looking a little less good after 1-2 days though it is still delicious.

*If you want beautiful coconut cream you need to buy a can of coconut milk without any stabilizing E-numbers, these E-numbers keep the cream and water together which you don't want (check the ingredients). If you pop the can in the fridge for a few hours, the liquid water part will separate from the creamy coconut part so that you can scoop out the coconut cream.

Sweet Potato Pancakes with Passionfruit & Creamy Coconut

This recipe has been in my head for over a year. Can you believe it? Every time I wanted to make it I had either no sweet potatoe, coconut yoghurt or passion fruit. But finally here we are and how good was this sunday breakfast!

These are some of the fluffiest pancakes I ever made. To have them like the ones I made it is essential that you whip up the egg whites until firm! This gives you fluffiness to the max. 

I like to make them not too sweet, since I eat them with rather sweet toppings such as coconut yoghurt. If you prefer sweet pancakes (super good but more sugar is less healthy, keep in mind) either add more maple syrup to the batter or top them with a bit of maple syrup. 

I topped the pancakes with my yellow vanilla-cashew cream on which I am still working! Recipe will follow soon. 

Feel free to top your potato pancakes with anything else! (Smoked salmon, avocado and cottage cheese works really well)

Enjoy baking and eating!

Servings: makes 2-4 portions (you can store the pancakes in the fridge to eat later or freeze them)

Ingredients:
Sweet potato pancakes:

• 100 gr cooked sweet potato (not the skin)
• 50 gr wholegrain spelt flour / brown rice flour
• 1 tsp baking powder
• 100 ml coconut milk / unsweetened almond milk / rice-coconut milk
• 1 egg, split
• 1 tblsp maple syrup / rice syrup / honey
• 1 tsp vanilla bean paste / extract (don't use essence)
• 1/2 tsp cinnamon
• pinch of salt

Coconut & Passionfruit topping:

• few spoons of coconut yoghurt / coconut cream
• 2-3 passionfruits
• vanilla (optional)
• squeeze of lemon juice (optional)
• toasted coconut
• toasted cashews 
• a few shredded mint leaves
• small drizzle of maple syrup

Method:

(You should have peeled the potato, cut into cubes and cooked it for about 10 minutes in enough water until the potato is soft, or prepared it in the oven/microwave.)

Blend the sweet potato until smooth using a blender (or use a fork and mash it). Add milk, egg yolk, maple syrup, vanilla and salt and blend again.

Stir in the spelt flour, baking powder, cinnamon and mix until combined.

Beat up the egg white until firm peaks.

GENTLY fold in the egg white with the pancake batter. The egg white adds air and fluffiness to the pancakes, if you overbeat the batter you will loose this air. Stir carfully until just combined.

If you want to keep the pancakes warm: put them on a plate and place it in a preheated oven 50-100 degrees C until serving.

Top with toppings: my favourite one for this recipe is coconut yoghurt (you can stir a bit of vanilla and lemon juice through it), toasted coconut and cashews for crunch and amazing flavour, fresh passion fruit (or any other fruit), fresh mint leaves and a mini drizzle of maple syrup.