Cherry muffins

Hello everyone,

I'm leaving for Amsterdam tomorrow morning (Yey!) and I can tell you that my levels of excitement are high! Anyway,because of the weather forcast we will have to wake up really early to avoid the heatwave and I don't think that anyone will be craving breakfast at 5 a.m. Thankfully,we had a bunch of freshly picked cherries at home and I decided to make some breakfast muffins we could munch on in the car.

Those muffins are very light because there is no oil or fat involved,which makes me really fond of this recipe,and the cherries add moisture and flavour.I would also recommend adding lots of spices and vanilla extract,otherwise they might taste a little dull. The muffins taste their best when they are still warm and served with ice cream,YUMM...but I believe that they will make a pretty good breakfast on-the-go :) To put it in a nutshell,I will let you know how our trip to Amsterdam went and I hope that you will like this recipe.

Cherry muffins

Ingredients -1 cup cherries,pitted and chopped -1/2 cup buckwheat flour -1/2 cup oat flour -1 tsp baking powder -1 tsp baking soda -1 tbsp apple cider vinegar -1 cup pitted dates -1 cup water or plant milk -1/2 cup apple sauce -2 tsp ginger -1 tbsp vanilla extract

1.Preheat your oven to 200°C/400°F and prepare your muffin molds.

2.Combine all the dry ingredients in a mixing bowl.

3.Blend the dates with water until you get a smooth consistency.

4.Combine the dry ingredients with the wet ingredients and fold in the cherries.

5.Spoon the bather into your muffin molds and bake for 25-30 min or until a toothpick inserted comes out clean.

Enjoy <3

Creamy Coconut Tartelettes

Hello everyone,

Today is the first day of summer in the Northern Hemisphere and I have the pleasure to share this refreshing yet indulgent coconut tartelette recipe with you. I've been craving a coconutie dessert for quite a while now and a few weeks ago I had this vision of a sweet coconut cream pie with a touch of almond.YUMM..

I wanted those tartelettes to be low-fat,I tried using tofu for the filling and blending it with coconut flakes,maple syrup and vanilla extract.Unfortunately,I kind of screwed up on this part because at the end I was left with a very bizare and lumpy "coconut" cream.I was very disapointed XD.Not knowing what to do with this sluggy consictency,I transfered it to a mug and hid it in the back of the fridge (I tend to do this very often lately...)and pretended it did not exist. Anyway,I then used my old and trusted friend:coconut milk. To add a refreshing "touch" I would recomend topping it of with some fruit,I chose rasberrys,because they wear the only fruit left home, but mango or even passion fruit would taste delicious aswell.

Eitherway,let's get started with the recipe!

Creamy Coconut Tartelettes

Makes 4 small tartelettes

fort the crust -1/2 cup almond flour -1/2 cup coconut flakes -2 Tbsp coconut oil -3 tbsp maple syrup -1 flax or chia egg(2 tsp flax or chia seeds + 6 tsp warm water,let sit for 10 min)

for the filling -1/2 cup coconut milk -2 Tbsp coconut flakes -2 Tbsp maple syrup -1 tsp vanilla extract(optional)

toppings -handfull fruit -2 squares dark chocolate,melted -1/2 lemon zest

1.Preheat your oven to 180°C/350°F and grease 4 small tart baking pans or large muffin molds.If you don't have small baking pans you can use a large one and extend the baking time to 20-25 min.

2.Mix all the ingredients for the crust in a bowl until they are well combined.Divide the dought into 4 equal pieces and press it gently into your chosen baking molds.Bake for 15 min until they have slightly goldened.Let them cool.

3.Meanwhile,combine all the ingredients for the filling.

4.Fill your tartelettes with 4 tsp of coconut cream and garnish with fruit,melted chocolate and lemon zest.

Enjoy <3

Gluten-Free Brownie

Hello everyone, today I have a delicious and gluten-free brownie recipe for you.I made this recipe twice and in my opinion it's an amazing healthy,vegan and gluten-free brownie alternative! I braught it to school once and my classmates said that it tasted very "natural" (this really made me laugh!) but still pretty good,for my part I must say that my family and I demolished an entire batsh in one day. I must say taugh,this brownie recipe is not as sweet as a conventional brownie.I think that's why peaple thaught it tasted "natural".

I used maple syrup to sweeten the cake but you can also use caned sugar,apple sauce or date spread.When using apple sauce make sure to use quit a lot and to ad cocoa powder or flour,otherwise the concistency of the bather might be to liquidie. If you choose to use date spread,blend 1 cup of dates with 1/2 cup water in a food procesor until you get an even and creamy paste.

without further ado,let's get started with the recipe!

Gluten-free Brownie

Ingredients -1/2 cup almond flour -1/2 cup buckwheat flour -1 can coconut milk -2 tsp baking powder -1 cup cocoa powder -1 cup maple syrup -1 handfull chopped nuts(optional)

1.Preheat your oven to 200°C/400°F and grease your baking dish.

2.Mix all the wet ingredients together and combine them with the dry ingredients.

3.Spread the bather in your baking mould and bake for 30-35min,depending on your oven and on how gooey your want your brownies to be.

Enjoy <3