Banana Bread

Banana, a fruit that most people seem to love. I, however, am one of those weird people who don’t… Strange you might note, since I am posting a recipe which has the word banana in the title. Well I have actually discovered that banana isn’t too bad when mixed and baked with other ingredients. In fact I would go as far as saying I quite like it, especially when it comes with chocolate, and in this case, it does. I am also pleased that all that have tried it found it a success 🙂

Makes: 8 slices
Baking time: 25 minutes


  • 140 g self-raising flour (or half self-raising and half with another flour of your choosing, but add a bit of baking powder if you do)
  • 40 g brown sugar
  • 2 bananas
  • 1/4 cup coconut oil, melted (or use margarine/butter)
  • 2 (vegan) eggs (Flax egg recipe)
  • 20 g agave syrup or honey
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
  • 2 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 50 g chocolate chips, melted
  • Handful of nuts (I used walnuts)
  • Handful of dates


  1. Preheat the oven to 200 °C and grease a loaf tin.
  2. Sift the flour into a bowl, adding the sugar, cinnamon and nutmeg. Mix until all is well integrated.
  3. In a separate bowl, mash the bananas. Then add the melted coconut oil, (vegan) eggs (beaten), syrup, extract and milk. Mix until combined.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Finally add in the walnuts and dates.
  6. Pour the mixture into the tin, swirl through the melted chocolate (like with marble cake).
  7. Bake for 25 minutes, or until a skewer comes out clean.
  8. Place on a rack to cool for at least 5 minutes.

I hope you enjoy this recipe. Let me know what you think xx


Mexican spice and all things nice

In my humble opinion Mexican cuisine is one of the fastest to make, and can be so delicious when you add the right spices! I must confess this is probably no Mexican if you’d ask a Mexican, but what can I say, I live to cook and dream.

Serves: 2 people
Preparation/cooking time: 35 minutes


  • 2 cloves of garlic, diced finely
  • A big handful of mushrooms, chopped
  • 100 g tofu, in squares
  • 100 g kidney beans (or any other kind of bean you prefer)
  • A can of chopped tomato (or use 3 fresh ones)
  • A squirt of tomato paste
  • 1 small chili, chopped (optional)
  • 200 g pumpkin, sliced into large pieces that will easily cook in the oven
  • 1/2 cup black rice (or regular if you prefer)
  • 1 capsicum (paprika), sliced
  • 1 carrot, sliced
  • Half an avocado, sliced
  • Lettuce, torn up
  • 1/2 red onion, sliced
  • 2 wedges of lime

Herbs & Spices:

  • 1 tsp turmeric
  • 1 tsp paprika powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp cayennepepper
  • 1/4 tsp muster seed powder (optional)
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano


  1. Preheat the oven to 200 °C and line a baking tray.
  2. Place the pumpkin slices on the tray, drizzle with olive oil. Sprinkle with thyme, rosemary, oregano and some paprika powder, and salt and peper. Place the tray in the oven and bake until the pumpkin is soft (about 15-20 minutes).
  3. Mix all the spices (NOT the herbs) together in a small bowl.
  4. Cook the black rice in a small pan with about twice to three times as much water to rice (add more if necessary).
  5. Heat oil in a pan over medium heat. Add the garlic and the spice mixture. Stir for about half a minute.
  6. Add the mushroom, cook until lightly browned. Then add the tofu, stirring it through and letting it cook for another two minutes. Add in the beans and tomato (canned/fresh and paste) and let it all cook for a few minutes.
  7. Add all the salad ingredients (capsicum, carrot, avocado, salad leaves, red onion) in a bowl together mixing in your own dressing (I usually just add olive oil, balsamic vinegar, and salt and peper).
  8. Et voila! There you have it, rice, sauce, pumpkin and salad. Sprinkle the fresh chili on top if you like it hot. Finally a squeeze of lime can go a long way to keep the heat at bay and add an extra tang. Bon appétit!

If you prefer, this meal can very easily be thrown into a wrap and devoured in the hands on way, but it works just as well in a bowl. Hope you enjoy it! xx

Chocolatie Brownies

More chocolate anyone? Uhm, yes please!! 🙂 I whipped these brownies up on my mums request in about 15 minutes (with a further 12 minutes baking time) and somehow the ingredients I threw together worked. These brownies are chocolatie and not too sweet (just the way I like it). So if you need a quick dessert or a chocolate hit, give these a try!!

Makes: 9 squares
Preparation and baking time: 25 minutes


  • 160 g self-raising flour (I only used half this amount and added chestnut flour  for the other half with an added 1/2 tsp of baking powder, but this is up to you)
  • 40 g brown sugar
  • 15 g cocoa powder
  • 160 g dark (vegan) chocolate
  • 40 g margarine (or vegan butter/coconut oil)
  • 3 (vegan) eggs (click for my flax egg recipe)
  • 40 g agave syrup (or honey)


  1. Preheat the oven to 200 °C (lower if you’re using a fan oven) and grease/line a 19 cm square tin.
  2. Make the vegan eggs (if you’re using regular eggs you can skip this step).
  3. Mix all the dry ingredients together (flour(s), sugar and cocoa powder) in a bowl.
  4. Melt the chocolate and margarine in a separate bowl above boiling water. Once melted add the eggs ( if you’re using real eggs, let the choc/marg cool a bit before adding them). Then add the syrup to the liquid.
  5. Pour the liquid ingredients into the dry ones and stir until combined.
  6. Pour the mixture into the tin and place it in the oven.
  7. Bake for 12 minutes or until a skewer comes out clean. Leave to cool in the tin for about 5 minutes until transferring it to a wire wrack.

Before devouring my piece I sprinkled some shredded coconut on top which is one of my favourite combinations with chocolate. I hope you enjoyed this recipe! Let me know what you think xx

Easiest Tasty Curry

Indian is a cuisine that is so full of flavours that your pallet zings with excitement from the first bite to the last. It is one of the best meals to share with friends and family.
I was lucky enough to live with a wonderful woman who taught me so much about the beautiful indian spices. I have always loved Indian food, but every since then I actually have the opportunity to have good Indian that doesn’t come in a take-out box 😛
The curry is a very simple tomato and coconut base, I usually add what vegetables I have in the fridge that I think will work. So this recipe is just the base recipe, but feel free to add any veggies you prefer. Hope you enjoy!

Serves: 2 people
Preparation/cooking time: 45 minutes



  • 1/4 tsp cumin seeds (whole)
  • 1/4 tsp mustard seeds (whole)
  • 1/4 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • pinch of chilli powder (or more if you prefer)
  • 1/4 tsp turmeric powder
  • 2 cloves of garlic, made into paste
  • 1 cm square piece of ginger, made into paste
  • 1/2 onion, very finely diced
  • 400g tomato, blitzed until smooth
  • 1/2 cup coconut milk
  • Vegetables
  • Salt and pepper to taste
  • 1/2 cup rice

Spicy Pumpkin & Tofu:

  • 8 large slices (4 per person)
  • 200g tofu, cubed
  • 2 tsp cumin powder
  • 3 tsp coriander powder
  • 1.5 tbsp garam masala
  • 4 tsp turmeric powder
  • Salt and pepper


  1. Preheat the oven to 220°C.
  2. Start off by heating some oil in a sauce pan over medium heat, add the cumin and mustard seeds and sauté them for about half a minute, before adding the rest of the spices and the garlic and ginger paste (the easiest way to make it into a paste is by using a pestle and mortar, but you could always just cut it really, really fine). Sauté for another minute or so before adding the onions.
  3. Cook the onions until soft and tender.
  4. While the onions are cooking make up your spice mix in a bowl and with some oil and the salt and pepper rub it over the pumpkin and tofu. Put the pumpkin on a baking tray and bake in the oven for about 20 minutes, until super soft.
  5. For the tofu I skewered them before frying them in a pan, about 5 minutes on each side (I usually start cooking these at the same time as the rice).
  6. Back to the curry: Add the veggies you want to add and cook until almost cooked.
  7. Cook the basmati rice. I like to add some cardamon and cloves for extra flavour, but those are very much optional.
  8. Finally add the tomato pure and coconut milk to the curry, turn heat to medium low, allow it to simmer.
  9. When the rice is cooked divide everything over the two bowls.

I hope you enjoy! Let me know what you think ❤

Flax egg

A flax egg is an egg replacer for those vegans among us. Once you get the hang of making it, it won’t take you any time at all.
Flax meal is another ingredient I have had difficulty acquiring, however flax seeds are in every supermarket and cheap! Making your own flax meal is easy as well it just requires a lot of blending (5-10 minutes) until fine.

Ingredients for 1 flax egg:

  • 1 tbsp flax meal
  • 2-2.5 tbsp water


  1. Mix the two ingredients together until combine and stand aside for 5 minutes or more. I usually whisk it slightly before mixing it in with the other ingredients.
  2. Depending on what I am baking I either use 2 tbsp of water to get a less watery consistency or 2.5 tbsp if more watery.

Speculaas Overnight Oats

There something about the combination of cinnamon spice on a cold winter day that instantly makes you feel warm and happy. Although I usually prefer a fruity flavoured breakfast, occasionally I like to mix it up with this delicious recipe creation.
This recipe is simple and delicious and requires no (real) sugar, so no guilt. It is filling and taste just that tiny bit like Christmas.

Serves: 2 people
Preparation time: Overnight + <5 minutes


  • 1/3 cup oats
  • 2 tsp chia seeds
  • 2 tbsp polenta (optional)
  • 1 tsp speculaas kruiden (1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp of ground cloves, ground cardamon, ground aniseed, ground ginger, ground coriander seeds)
  • 1 cup almond milk (or other plant-based milk)
  • 4 gooey dates


  1. Combine everything besides the dates in a bowl, cover and place in the fridge overnight.
  2. Soak the dates overnight if they are the hard kind, or if they are already super gooey don’t bother.
  3. In the morning blend it all together with the dates until smooth and top with some fresh fruit (blueberries are a delicious addition) or whatever else you like (for example coconut). It isn’t necessary to blend it if you prefer not to.

Enjoy!! ❤

Calories: 180

Speculaas Pumpkin Pie

I’ve wanted to make a pumpkin pie ever since… well for a long time now. And despite never having eaten one I was lying on bed the other day and suddenly thought the best combination ever would be speculaas (yum) and pumpkin (yummm), so this was the result.
I hope you guys get the opportunity to try this recipe, because I have to admit it is a revelation. And even if they don’t sell speculaas biscuits in your local supermarket ginger nut would work just fine!


Speculaas base:

  • 10 speculaas biscuits (or ginger nut biscuits)
  • 60g soft margarine (or coconut oil)

Pumpkin filling:

  • 120g pumpkin puree (store bought or home made)
  • 3 tbsp evaporated coconut milk
  • 50g almond meal
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • Pinch of salt

Coconut topping:

  • 1/2 cup coconut cream (just use the top creamy part, set in the fridge overnight)
  • 2 tsp lime juice
  • Pinch of shredded coconut (optional)
  • Crumbled biscuit (optional)


  1. Preheat the oven to 180 ℃. Grease two small pie tins (12 cm diameter each).
  2. In a blender blitz the biscuits until fine. Add the soft margarine and pulse until it starts to hold together.
  3. Press the mixture into the pie tins and pre-bake for 5 minutes in the oven while you make the filling.
  4. For the filling combine the pumpkin puree with evaporated coconut milk.
  5. In a separate bowl combine all the dry ingredients. Fold into the wet ingredients.
  6. Divide the filling between the bases and bake for 20 minutes.
  7. Cool and then place in the fridge overnight.
  8. For the topping whip the coconut cream and the lime juice together until smooth.
  9. Spread over the pies and sprinkle some crumbed biscuits and shredded coconut over the top.

Hope you enjoy ❤

Easy Pasta Napolitana

Hmmmm pasta, my mouth waters at the thought. To be honest I am quite sure that a week does not go by without me eating it in some form. It is such an easy meal, that can vary and will always be delicious. Another plus, I am pretty sure that not a person out there does not like pasta, so how can you go wrong?
This is probably my favourite recipe, although I end up adding in different veggies depending on what I find in the fridge. It is quick and easy and doesn’t require any exotic ingredients (in my opinion) 🙂

Serves: 4 people
Preparation/Cooking time: 30 minutes


  • 1 onion, sliced
  • 2 cloves of garlic
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/4 tsp ground chilli (or more if you like it spicy)
  • 1 broccoli head, cut into small pieces
  • 300g mushroom, sliced
  • 6 ripe tomatoes (or used canned tomato if you prefer)
  • 1/2 cup tomato paste
  •  300g pasta


  1. Heat a large sauce pan with olive oil. Put on the water for the pasta, adding the pasta once boiled.
  2. Add the onions to the sauce pan and sauté over medium heat until tender and soft. Add the garlic, herbs and chilli, and cook for a further minute.
  3. Add the broccoli with a small layer of boiling water and cook until tender over medium to high heat. The water should have evaporated by this point (about 5 minutes). If you prefer to cook the broccoli separate that is also possible and you can add it together with the tomatoes later.
  4. Add the mushrooms and cook until slightly browned, then add the tomatoes and cook further for another 5 minutes.
  5. Finally add the tomato paste and combine.
  6. Distribute the pasta across four bowls and spoon the sauce over each, top with grated cheese (this can be left out if vegan).

I hope you enjoy this dinner ❤

Fudgy Strawberry Brownies

Brownies!! Chocolate, gooey goodness 🙂 I am definitely in love with most things chocolate, then again isn’t everyone?!!
I am a big fan of baking in the middle of the night, which is when I usually get my chocolate cravings. This recipe is one I created during one such crazy midnight bake sessions. They are gooey and fudgy and all the best parts of a brownie! I added strawberries and a date caramel, however this is not necessary, so feel free to mix it up and add in the extras you prefer 🙂

Makes: aprox. 12 squares
Preparation/Bake time: 35 minutes


  • 1/4 cup coconut sugar
  • 100g coconut oil
  • 1/4 cup almond milk
  • flax eggs
  • 75g self raising flour
  • 30g almond meal (plus some extra to add in with the dates)
  • 3 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3 tbsp shredded coconut
  • 100g strawberries sliced
  • 50g dark chocolate drops
  • 100g dates soaked over night


  1. Preheat the oven to 180 °C and grease and line a square tin of about 18 by 18 cm
  2. Make your flax eggs and set aside for 5 minutes until ready to use.
  3. Gently heat the coconut oil and almond milk over low heat, until the coconut oil has melted. Pour this over the coconut sugar and whisk until the sugar has dissolved and it has become a rich caramel colour (it tastes pretty good too!!).
  4. Combine all the dry ingredients in a separate bowl (self raising flour, almond meal, cocoa powder, baking powder, shredded coconut). Add the dry ingredients into the wet, bit by bit and whisk to combine.
  5. Pour into the prepared tin and place in the oven for approx. 20 minutes.
  6. Make the date caramel by blitzing the overnight, soaked dates with a sprinkle of almond meal until it is of smooth consistency.
  7. When the brownies have baked for 20 minutes or so spread the date caramel over the top, it doesn’t need to be an even spread. Place the sliced strawberries and dark (vegan if required) chocolate drops over the top and bake for a further 5-10 minutes until the brownie is fully baked.
  8. Leave to cool in the tin for at least 5 minutes after which it can be transferred to a wire rack. Slice and enjoy!!

I hope you enjoy the recipe! Let me know what you think ❤

181 kcal per serve

Vegan Pancakes

Pancakes remind me of home and my childhood. My dad used to make pancakes once a week, my sister and I would each get one crammed full of veggies and the rest we could top however we pleased. Back then I used to love sugar and lemon, now that I am older I have become considerably more healthy 😛
So this is a recipe I created, with an approximately higher topping to pancake ratio, however it is delicious!! And as “healthy” as a pancake is going to get!

Serves: 2 people — about 3 pancakes each
Preparation/Cooking time: 30-45 minutes



  • 1/2 cup almond milk
  • 1 tsp vinegar
  • 2 flax eggs (2 tbsp flax meal with 4 tbsp water)
  • 40g self raising flour (1/4 cup)
  • 40g wholemeal flour (1/4 cup)
  • 1 tsp baking powder
  • 1 tsp coconut sugar
  • pinch of salt


  • Maple/agave syrup
  • Fresh fruit


  1. For the pancakes prepare the flax eggs and set aside for 5 minutes of more.
  2. In a separate bowl mix the milk and vinegar together and set aside for 5 minutes or more.
  3. Measure out all the dry ingredients and mix together in a bowl.
  4. Add the flax eggs to the milk/vinegar mixture and mix until combined.
  5. Gradually add in the dry ingredients while whisking, the mixture should drip of the whisk.
  6. Heat a frying pan with some margarine/coconut oil/butter add a spoon of mixture and fry on each side for about 5 minutes on low to medium heat, or until browned.
  7. Once the pancakes are done, assemble with the toppings!

Bon appétit!! ❤