Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Wordless Wednesday!

Hey my friends,…Long time no see,…hey? How is life in your part of the world? I took a break from my blog,…because, I needed to & also I had no inspiration whatsoever,…:(

Recently, I had a lot of chronic pain & needed to change my pain medication too. I had problems adjusting to it & didn’t have the energy to cook or bake anything. So, for this moment, this day, I give you some cool pictures from my holiday to Scotland, from some years ago. I looked a lot younger than, not? I hope you like them,..:)

So, I hope to see you in a few days maybe in 2 weeks or so,…;)











Hope to see you all back here soon! :) With lots of love from Sophie! :) xxx

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Getting figgy with it! :)

Because Summer is really over & the days are getting colder, I needed something warm for my breakfast! So, I made this lovely warm gluten-free vegan figgy oatmeal! Today, I had another 5 ripe figs from my own fig tree. So, I used them in this delicious no-guilt warm breakfast! ;)

Getting Figgy With It! :)

Getting Figgy With It! :)

Recipe: For 2 persons, with a lot of hunger


11 tablespoons of Gluten-free oats/ Use normal oats if not GF! /

5 ripe fresh figs, cleaned, stems cut off, each fig lengthways cut into 4

3 tablespoons of unsweetened white almond flour = This is white almonds processed in a food processor until it resembles a fine white powder aka flour

1 teaspoon + 1/2 teaspoon of ground cinnamon

500 ml vanilla almond milk

1 tablespoon of coconut sugar, if you need to


1. Take a cooking pot & add your ingredients in it. Cook on medium-high heat until cooked through. Stir often but carefully do not try to break up the cut up figs. My Gluten-Free oats took me 10 minutes to cook. Taste. I added 1 tablespoon of coconut sugar to the mix. Stir. Taste again. It will be very delicious! Yummm,…!  :)

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Vegan spelt gingered fig crumble!

Today, I made this glorious winning vegan spelt gingered fig crumble! Again, I had a lot of figs from my own fig tree!

This time, my husband Peter & I wanted to savour them in a lovely home-made spelt crumble! This is how we did it & we served it with a hot vegan vanilla pouring custard! ;)



Recipe: For 4 portions


* For the crumble topping:

100 gr white spelt flour

100 gr cold, straight from the fridge, vegan butter

40 gr coconut sugar

60 gr almond flakes

* For the ginger fig filling:

400 gr cleaned, stem cut of, fresh figs, each one cut up into 6 wedges ( weighted when cut up )

2 teaspoons ginger powder

50 gr coconut sugar


1. Preheat your oven to 200°C ( 350 F ) for 10 minutes. I always use a fan oven.

2. Take a large bowl & ad fig wedges. Scatter your ginger powder & your coconut sugar all over the figs. Mix well with a spoon so that the figs are covered with ginger & coconut sugar. Set aside.

3. Now, make the crumble topping. Take a medium bowl ad spelt flour, cold vegan butter, coconut sugar & almond flakes. With clean hands, mingle everything together until your hands form smaller crumbs. This will only take a few minutes. Stop now or the warmth of your hands will melt the butter too much! :)

4. Now, divide your filling between 2 cool oven dishes or put it all into 1 larger oven dish. You will see now that the coconut sugar has melted into the figs, will be yum yum,..later! :) Now, divide your crumble topping all over the figs, so that they are completely covered! Bake in the lower section of your oven for 20 minutes. Check them often , to see if you must lower your heat. Mines were done after 20 minutes in the preheated oven. Turn oven off & carefully with oven gloves remove them from the oven. Let them cool for about 5 minutes before savoring them! My hubby & I split a large oven between us. We served it with hot vegan pouring custard! Enjoy it twice! ;) MMM,…You will love it too! x

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You might like:
1. Mixed berry stem ginger crumble

2. Sophie’s spiced rhubarb & pear coconut crumble!

3. Gluten-Free & Dairy-Free strawberry rhubarb crumble!

4. Sophie’s orange, rhubarb & ginger crumble!


Vegan spelt pancakes with cardamom scented fresh sticky caramelized figs!

This morning, I made these tasty to make spelt vegan pancakes & served them with a hot home-made fresh figs caramel! This is a lovely healthy breakfast too! I had the pleasure of having fresh figs from my own tree today & wanted to make something special with them! Check it all out! :) MMM,…



Recipe: For 13 smaller pancakes


* For the spelt pancakes:

75 gr white spelt flour

75 gr wholemeal spelt flour

20 gr baking powder

1/4 teaspoon sea salt, ground finely in pestle & mortar

2 teaspoons coconut sugar

400 ml unsweetened soy milk

* For the cardamom scented sticky caramel figs:

6 fresh ripe figs cleaned, stalk removed, each fig cut up into 4 to 6 wedges/ I used fresh figs from my own tree!

1/4 teaspoon ground green cardamom

1 tablespoon of water

2 tablespoons coconut sugar

1 teaspoon sherry vanilla extract

To fry: canola oil


1. Sieve your white spelt flour & your wholemeal flour above a larger bowl. This is to bring some air to your flours. Now, add baking powder, sea salt & coconut sugar. Mix well with a spoon. Finally, add soy milk & by using a whisk, whisk it gradually all together, do not overmix! See that you don’t have any lumps left. Let the  batter sit on your kitchen counter for about 10-15 minutes.The batter will thicken!

2. Preheat a non-stick smaller pan on medium-heat. Pour a swirl of canola oil in it & swirl it around the hot pan. Now, with a smaller soup paddle, pour the batter into a smaller circle into the hot pan. Let it fry for a few minutes or until the surface has many smaller air bubbles & you see with a fork that the base of the pancake is golden brown in color & carefully flip your pancake over. Let it fry for about 1-2 minutes or until it is golden brown & the batter has been cooked. Place your pancake on a smaller plate & keep them warm with a larger upside-down plate. Do the same with the remaining batter. Every time, I poured a swirl of canola oil to the hot pan, added a smaller paddle of batter & then the same thing. When your pancakes are ready, keep them warm. I place cling film over the top of pancakes & over the base of the plate.

3. Take medium cooking pot & add sliced fresh figs. Add 1 tablespoon of water, 2 tablespoons of coconut sugar, 1/4 teaspoon of ground green cardamom  & sherry vanilla extract. Stir well. Let it simmer on medium heat for about 10-15 minutes or until your figs are broken down a bit & you will end up with a sort of sticky caramel. Plate up instantly & enjoy a lovely pancake & top it with your fresh sticky caramelized figs!!! They are a huge success!!!!! My husband found that these are the best pancakes ever! ;) MMM,…


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You might like:

1. Vegan Gluten-Free oat cherry pancakes with cacao nibs!

2. Vegan spiced pumpkin pancakes with home-made pumpkin spice

3. Blueberry pancakes

4. Wholemeal apple pancakes


Travelling Sophie: Mechelen, part 1! :)

Today, I went traveling in my own neighborhood, Mechelen. Mechelen is a cool city in Flanders, the Flemish ( Dutch) speaking part of Belgium. This glorious city lies 25 km north of Brussels & 25 km south of Antwerp!


Mechelen is famous for many things! It has a smaller city centre, so that you can do everything on foot or on a bike! ;) You can find many different cool clothing shops, foodie shops, great cafés, cool coffee bars. We have great museums, lovely restaurants, old buildings with a lot of history in them, great hotels & we are also friendly people! :) We, Mechelaars bike a lot.


It looks cosy, right? De Yzerleen is a square where you find many cool cafés, lovely coffee bars & cool clothing shops. You can also find here a good cheese shop, a good butcher, etc.

The lovely multi-clouted flowers that represent the colors of the flag from Mechelen!

The lovely multi-clouted flowers that represent the colors of the flag from Mechelen!

I was walking for a while & I needed a cool mixed juice to pep me up a bit. I went to De fruitbar, Adresse? Onder de Toren, 2800 Mechelen. Open?Monday till Saturday, from 10 am till 5.30 pm.


The fruitbar is very small & I didn’t find it cosy at all. So, I didn’t take any pics in there. You can choose between mixed juices, all freshly prepared, in front of you. The woman who owns it, uses a Blendtech! :) Most mixed juices are vegan! You can also choose smoothies, with a defatted yoghurt. You can also boost your juices if you want. I love the cool names for them too. I chose the Acai Special! Just look at it. It was very tasty, refreshing, cool, not too sweet & very filling too! I chose a medium one. It costed me 3.50€.


I drank it under the famous Sint-Rombouts Toren. ( Sint-Rombaulds Tower!) This huge tower with added church is very famous. Mechelen has many older buildings that are an UNESCO world heritage site. We also have de Sint-Rombouts Toren. (St Rumbold’s Tower in English ) The 97-metre tower became the symbol of Mechelen.

Building work by the Keldermans family of architects on this imposing Mechelen monument began in 1452. Times and circumstances changed and as a result the tower was never completed.

The city’s most important documents used to be kept in this fortified tower, which was also the belfry. The bells in the tower served to tell the townspeople the time and to sound the alarm in the event of danger. The tower also made a good vantage point: from here you could see the enemy arriving from a long way off. Nowadays, you can visit the skywalk. There is no elevator, just a long array of steps! But it is worth it! On a good clear day, you can see the port of Antwerp & the skyline of Brussels! A skywalk visit will cost you 8€!

The famous Sint-Romboutstoren!

The famous Sint-Rombouts Toren!


After this refreshing drink, I walked further in my beloved town.



This is on the street between de Yzerleen & de Grote Markt! After a while, I was getting hungry & I thought, I will stop here & have some food!



Le Pain Quotidien is a bakery & you have a commune table over here & normal tables too where you can sit, relax & have a bite to eat. This famous bakery has spread all over the world. But its origin is Belgian! Yes! They have 16 Le Pain Quotidien in Belgium. Adresse? Yzerleen 15, 2800 Mechelen.

Most of the produce they make here is organic & of very good quality! I read about Le Pain Quotidien, that is in Los Angeles, that they have a large vegan food section. In this spot here in Mechelen, they serve a few vegan food dishes since begin February 2014. So, I thought, I am going to try them out. This is what I chose.


I chose a large Bio café latte with organic soy milk. This was 4.20€. That is a lot of money but I find that this is the best soy café latte in town! I received an organic dark chocolate with it! Yum Yum!

You can choose between breakfasts, lunch items, lunch suggestions, tartines ( these are open-faced sandwiches, but on real organic wheat bread slices, all home-made.) All of the breads, they make here, are vegan. They only use organic flours, water & salt! They serve a large variety of coffees, café lattes, teas, home-made ice-teas in Summer, fresh mixed juices or smoothies, lovely koffie koeken, buns, chocolate mini breads, tartlets, cakes & buns. You also can eat salads, evening suggestions, you can eat outside or inside. This bakery & eating area is very large. There is even a sitting-dinig area upstairs for parties!

On the list left of my coffee, this is the list where you can find out what is vegan. Vegan food items, are listed with a carrot in front of them. ;) I looked on the list & will give you a few things that are vegan & how much it cost! In every section of the foods, there is only 1 or 2 items vegan. There is a lot more vegan in the breakfast area.

A bowl with fresh fruits, a small one: 4.80€, a bowl with fresh fruits, big: 6.80€.

Bio rice pudding with soy milk or/and apricots: 4.80€.

A bio muffin: 4.10€

I took the vegan lunch tar tine of the day: Just look at it, doesn’t it look so delicious??



It was just so delicious, but you could add a lovely tasty salad with this, but I found that these side salads are way too much for me. The dressing in the side salad is not normally not vegan though!

MMM,..It was. It costed me 9.40€. I will give you some inside pictures of this famous bakery!



The area from where I sat!

The area from where I sat!



So this was part 1! I hope you enjoyed it! :) See you all later! xxx

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You might like:

1. Travelling Sophie: Berlin part 1

2. Travelling Sophie: Berlin, part 2

3. Traveling Sophie: Berlin, part 3

4. Travelling Sophie: Berlin, part 4, all vegan!

5. Travelling Sophie, Leuven, part 1

6. Travelling Sophie: Leuven, part 2

7. Travelling Sophie, Leuven, part 3, all vegan!



Vegan Gluten-free Coconut Cinnamon Banana ice-pops! Just 3 ingredients! :)

Healthy coconut water, banana & cinnamon ice-pops!

Healthy coconut water, banana & cinnamon ice-pop! :) Yum!

Yesterday afternoon, I made these tasty refreshing healthy coconut-cinnamon-banana-ice-pops! These are just beautiful, tasty & energizing too with the banana & coconut water! This recipe made 6 normal ice pops! :) Just 3 ingredients! :)

Just made, ready to pop into the freezer!

Just made, ready to pop into the freezer!

Recipe: For 6 normal ice-pops


2 cups coconut water

1 very large super ripe banana, peeled & broken into 2 or 2 smaller ones!

2 teaspoons chia seeds, for extra nutrition!

1/2 teaspoon ground cinnamon

some coconut sugar to sweetened a bit extra/ I didn’t use this!


1. Take your Vitamix & add every ingredient, except the extra coconut sugar. Place the tamper ingot he fitted lid & blend on high-speed for about 10 to 15 seconds or until everything is fully joined. taste! You must taste the coconut, banana & cinnamon. :) If you want, add 2 teaspoons of coconut sugar. I didn’t do this because my banana was super ripe & very sweet! ;)

2. Pour into ice-pops & put the lid on your 6 ice-pops. Place them into their holder, straight-up & place into the freezer for at least 8 hours or overnight. Take one 10 minutes out of the freezer & wait or place the outside, the mold under hot running water & enjoy instantly with no-guilt! :) xxx I assure you, that you want another one! ;) xxx

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You might like:

1. Banana, cacao, vanilla almond milk pulp ice-pops!


Gluten-free Vegan Buckwheat Oat Apple Muffins! A tasty breakfast!

Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!

A thing of beauty! :) Gluten-free & Vegan!

A thing of beauty! :)
Gluten-free & Vegan!

This morning, I made these delicious easy to make gluten-free vegan buckwheat oat brown rice apple muffins! One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! ;) Yeah! :)  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! :) These also make an excellent food gift, just see for yourself! :)

An excellent Food Gift! :)

An excellent Food Gift! :)

Recipe: For 15 larger flower-shaped muffins


* The dry ingredients:

2 cup of buckwheat flour

1 cup of brown rice flour

1 cup of gluten-free rolled oats

1 large juicy apple, peeled, cored & cut up into smaller chunks

1 tablespoon + 1/2 tablespoon gluten-free baking powder

1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar

2/3 cup  coconut sugar

3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons.

* The wet ingredients:

2/3 cup water

1/2 cup canola oil

1 cup + 1/2 cup unsweetened soy milk


1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it.

2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it.

3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker. This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! ;) I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! 

I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! :) MMM,…

Excellent with vegan butter! :)

Excellent with vegan butter! :)

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2. Sophie’s Gluten-free moist courgettes( zucchini) muffins!


A Vegetarian marinated pic-nic salad! :)

A glorious  salad!

A glorious salad!

This glorious tasty salad, we often make when we go for a long bike ride! We make the salad in the evening before or in the morning, put it in the fridge for a while & then, take it with us in a cooling box. It is so gooooodddddddddd not to mention, very easy to compose! I received some fresh raspberries from a neighbor. I used fresh blackberries from our garden in here too! :)

This is a singly refreshing salad with finely cut up salad leaves, fresh sheep’s cheese, hazelnuts, fresh thinly sliced apple, raspberries, blackberries & a home-made easy simple raspberry dressing. Then it is all mixed & put into the fridge to marinate for a couple of hours or overnight! ;) MMM,…:)

Fruits, nuts, rasberry dressing & sheep's cheese!


Recipe: For 1 big salad= enough for 2 hungry people


2 handfuls fresh washed, cleaned & spun dry salad leaves, cut up thinly with scissors

1 big juicy apple, cleaned & cored, cut up into fine slices

20 fresh blackberries

10 fresh raspberries

80 gr of a good gluten-free sheep’s cheese like Ardennes’ sheep’s cheese, rind cut away, chopped into bite-sized cubes

30 hazelnuts, chopped & crushed with a lager knife

** home-made raspberry-oil dressing:

3 tablespoons raspberry vinegar

5 tablespoons fruity evoo

6 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt


1. Take a larger food container where you want your salad to be in, when you go on the bike ride. Place your finely cut up salad leaves in it. Scatter your blackberries, raspberries & apple slices all over it. Add crushed hazelnuts. Add your sheep’s cheese cubes. Mingle everything carefully with a spoon, try not to break your berries.

2. Take a smaller jam pot with fitted lid. Add olive oil, raspberry vinegar, sea salt & grins of black pepper. Seal the lid. Shake your jam pot up & down & often until fully mixed. Taste! Your dressing must taste awesome. If it is not right, adjust the seasoning, but don’t add any raspberry vinegar anymore,….otherwise too sharp! ;)

3. Drizzle 1/2 or 3/4 of the dressing over your salad & mingle everything well together. Place lid on & place in the fridge to cool down & eat it the next day on your bike ride or make it early in the morning, so that the flavors can develop & this tasty salad will be devoured by the both of you in seconds! I promise you that! Just keep in a cooling box until you are ready to eat it! ;)


Do you want to join me?

Do you want to join me?

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You might like:

1. Sophie’s Summer salad with roasted plums, sheep’s feta, pine nuts, prosciutto & a plum dressing!

2. Sophie’s Seasonal salad with an avocado-orange-corainder leaves dressing with smoked herring!


Wholemeal spelt foccacia with rosemary & tomatoes from my garden! :)



Yesterday afternoon, I made this lovely wholemeal spelt foccacia with home-grown rosemary & 2 types of  home-grown smaller tomatoes! Ooh yes! It has become a real thing of beauty! :)

I used a combination of 10 smaller plum orange tomatoes & 10 red cherry tomatoes! I used a combo of 50/50 white spelt flour & wholemeal spelt flour! I also used instant yeast! I used less salt in my dough because we always do this. The salt ratio is just right!!



Recipe: For 1 larger spelt foccacia


250 gr organic white spelt flour

250 gr organic wholemeal spelt flour

4 tablespoons of a fruity extra virgin olive oil ( evoo )

1 packet of 7 gr instant yeast

1 teaspoon + 1/2 teaspoon Maldon sea salt flakes or a bit more, grinned in a pestle & mortar until fine, then measured!!!

300 ml luke warm water

1 teaspoon coconut sugar


10 apéritif orange plum tomatoes, each cut up into 2

10 red cherry tomatoes, each cut up into 2

1 long fresh rosemary sprig, cleaned, pad dry on towel, the strips, needles finely cut up

a few pinches of Maldon sea salt flakes extra for on the top, not grinned

a few drizzles of that same fruity evoo


1. Take a large bowl & ad white spelt flour, wholemeal spelt flour, instant yeast, sugar, salt, olive oil & mix well with a spoon. Add 300 ml of luke warm water & with your hand, mingle everything well together. The dough has to be elastic & soft. Do not add too much flour!!! Lightly flour your kitchen counter with white spelt flour. Place your dough on it & quickly knead your dough for a bout 1 to 2 minutes, no more,…:) Oil another big bowl & place your dough in it, also remove the excess dough of your hands & place onto & or into the dough. Place cling film over the top & place in a sunny or warm place to rise for the 1st time until doubled! It took me 1.5 hours. It will look something like this:

After the 1st rize! :)

After the 1st rise! :)

2. Take a larger oven plate & smear it in with olive oil. Take your bowl with the risen dough. Knock it back 2 times & place it onto the prepared oiled oven plate. Push it with your fingertips onto the oiled plate, spreading it out. You can choose how thin or thick you want it to be. Place oiled cling film loosely over the top & sides & place it in a sunny or warm spot for about 25-30 minutes. Leave it to rise for the 2nd time. It will look something like this:

After the 2nd rize!

After the 2nd rise!

3. Now, preheat your fan oven to 190°C for about 10 minutes, in the last 10 minutes of the second rise. Drizzle a bit of that fruity evoo all over the dough surface & push it with your fingertips into the dough. Like in the 1st picture below! Now, place your cut up tomatoes, into the holes, pushing them a bit into the dough otherwise the tomato halves can burn! Scatter your finely cut up rosemary all over your spelt foccacia & scatter a few pinches of Maldon sea salt flakes all over the surface of the dough, but not too much, just a few pinches! Because there is already salt into the dough! ;) It will look something like this:

4. Place the oven plate on an oven rack & bake in the middle of the oven for about 26-30 minutes into the hot oven until golden brown & it will be ready when it sounds hole when tapped on the bottom. Carefully place the oven plate on wire racks to cool down a bit. When cooler, remove the foccacia with help of a spatula on a wire rack to cool down. If you want, you can savour it while still a bit warm, but we ate them cold. We served it like this:

Yumm! Look at that crumb!

Yumm! Look at that crumb!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden, marinated for 30 minutes! :)

San Daniele Ham, Buffalo M. & young salad leaves!

San Daniele Ham, Buffalo M. & young salad leaves!

Enjoy, my lovely ones, like you want! The spelt foccacia is vegan! :) The rest how you savor it, is up to you! :) I served it with a lovely Rosé wine like Gris de Rosé, 2013.

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I also added a Facebook like sign, under each bottom of my posts, for you all, to like each blog post !! :)

I am only there since a little while & I have already 80 fans! ;)

My last post: Gluten-free Sugar-Free banana almond butter cake with dark chocolate chips, reached on 2 days: 880 Facebook views! :) That is great news, hey?

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Gluten-free, sugar-free banana almond butter cake with dark chocolate chips!

Do you want a big bite?

Do you want a big bite?

This is the best gluten-free and sugar-free cake I have ever made. I didn’t use any flour. I also used coconut blossom sugar. It is a more rich, a bit moist and delicious cake with now and then hints of melted dark chocolate chips. Just check it out for yourself! To make it more special, festive and beautiful, I made it in a flower silicon mould.When the cake was ready, I said: Mama, made it,…hearing and singing the song of Jay-Z!! He rocks, you know!

Recently, I made my flower shaped cake again to bring to a party, a dessert party! Everyone loved it & instantly asked for the recipe! ;) Yes, it is that delicious! :) MMM!

The cake was all devoured after 2 days!

Beautiful, hey?

Beautiful, hey?

Recipe: For 1 flower cake


2 large and ripe bananas, peeled and completely mashed with a fork

2 organic free range eggs, beaten loose

1/2 cup of coconut blossom sugar

1 cup salted whole almond butter, the oils well mixed with the almond butter

1/2 teaspoon of gluten-free vanilla extract, I use home-made

1/2 teaspoon of ground cinnamon

1 teaspoon of baking soda

2 teaspoons of apple cider vinegar

1/3 cup of dark chocolate chips,  at least 72% cacao. I used Callebaut, because he is Belgian!


 1. Preheat your oven for 10 minutes on 180°C ( 350 F ). I use a fan oven. Adjust the oven temperature if necessary.
2. Take your Kenwood bowl and place the K-paddle. Add the mashed bananas, beaten eggs, coconut sugar, almond butter, cinnamon and vanilla. Mix on medium speed for a few minutes until it all comes together. Scrape the sides of your bowl with a plastic scraper. Remix for a minute or until all well mixed.
3. Now, add baking soda, apple cider vinegar and dark chocolate chips. Mix on medium speed for a minute or so or until it all comes together. Again, scrape the sides of the bowl with a plastic scraper. Mix until it all is beautifully combined.
4. Place your silicon flower baking tin on a silpat and then on an oven rack for stability. Fill the silicon flower for 3/4 with the batter and try to divide the chocolate chips all over the cake batter. So, that later on you will have chocolate chips all divide over the cake. Place in the bottom of your oven and bake for about 35 to 40 minutes on 180°C ( 350 F ).  You will have to watch the cake because the edges can go darker, if necessary lower the temperature but I didn’t have to! I tested my cake after 35 minutes with a test pin. You will have to test the pin right in the middle of your cake. If the pin comes out clean, your cake is ready. I put my cake back into the oven for 5 minutes extra and did the pin test again. After 40 minutes of baking, my cake was well risen, ready and golden brown.
5. Carefully with hand gloves on, remove the oven rack with the cake from the oven. Leave to rest in the silicon tin for about 15 minutes so that it is easier to remove afterwords. This will also give a lovely shine to the flower cake. After 15 minutes, carefully turn the cake over with the help of your 2 hands, out of the flower tin. Now, you will see the lovely flower pattern. Place on a wire rack to cool down completely. When cold, savour with a good cup of green tea with ginger or a great cup of black coffee.
 6. When completely cold, store in an aluminium foil lined round cake tin. You will see, this cake will not last long,…!!!!!
You can find this recipe, also here:
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Lovely Easy Seasonal Appetizers! A recap post! :)

yum yumm!

yum yum!

A few days ago, I made these lovely appetizers.

I had the lovely produce of 16 red cherry tomatoes from my own 2 home-grown plants. I wanted to use them so their flavour would be superior in their own right.

I looked what I had in the fridge & made these beauties. I know it is an adapted classic but it is really tasty! Try it & you will see!

Dig in!

Dig in!

Recipe: For 2 larger appetizer Glasses


1 ball of fresh Buffalo mozzarella, drained, pad dry a bit on kitchen paper & cut into smaller bite-sized chunks

black pepper

Maldon sea salt

dried oregano: about 1/8 teaspoon to 1/4 teaspoon

a fruity EVOO = Extra Virgin Olive Oil

cleaned spring onions: 2 green tubes, cut into thicker rings / discard the white bits & use for other recipes

6 red cherry tomatoes, cut into 2

2 thin slices of Bayonne ham: Gluten-free : this is an air-dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basq country & Gascoigne. Jambon de Bayonne has PGI status. This means protected geographical indication (PGI). Slice the 2 slices vertically into 2 long slices, remove the excess white fat & roll them, not too tightly up. So you end up with 4 smaller rolled up slices.

black pepper


1. Take a medium bowl add the chunks of Buffalo mozzarella, 1/8 teaspoon of dried oregano, a few grins of black pepper: finely milled, a touch of sea salt & a drizzle of 2 to 3 of that fruity extra virgin olive oil. It just to moisten the mix a bit & for their flavours too. Add a bit more dried oregano if you want, according to your taste. Take your appetizer glasses & place 1/4 of the mix into each glass, on the bottom. Then place 6 halved cherry tomatoes on top of that, with the flat side upwards. Do the same with the other glass. Top with the rest of the mozzarella mix, evenly divided in the 2 glasses.

2. Top this with 2 rolled up slices of the Bayonne ham. Grin some finely black pepper over the top, onto these 2 slices. Do the same for the other glass.

3. Finally, divide the green scallions rings all over the top of each glass & place into the fridge to cool off a bit. 30 minutes is ideal.

Serve this with a loved one & this is also great with a lovely rosé wine like Jacob’s Creek, Cool harvest: Shiraz Rosé, 2011 with hints of strawberries & a lovely delicate spiciness in the background! A lovely pairing!

Enjoy, my lovely ones! ;)

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You might like:

1. Garlic toasts with Kumato tomatoes & Serrano ham served with Belgian Oude Geuze Beer



An Asian inspired dinner! Dairy-Free & Gluten-Free! :)

Yummmm! Dairy-free & Gluten-Free!

Dairy-free & Gluten-Free!

Yesterday evening, we had this fabulous Asian inspired dinner! Just check it all out! It is completely Dairy-Free & Gluten-Free too! :)

Recipe: For 3 people


* For the Asian marinade:

a piece of 5cm x 3 cm peeled fresh ginger, cut up into smaller chunks

2 smaller red chillis, from 1 seeds kept & one seeds removed, cut up into smaller rings

2 fat cloves of peeled garlic, cut up

1 handful of fresh coriander leaves, cleaned, stalks included, cut up

5 tablespoons of a fruity evoo

3 tablespoons soy sauce

1 tablespoon lime juice

350 gr organic pork loin, dairy & gluten-free, cleaned, fat removed, cut up into bite-sized chunks

* For the wokked veggies:

2 fat large carrots, peeled & cut up into thin strips

5 Chinese cabbage leaves, cleaned & white big white nerf removed, cut up

4 spring onions, white & green part kept, cut up into rings

150 gr wok mix with soy shoots in it

* For the brown rice noodles:

250 gr gluten-free, dairy-free organic brown rice noodles, I use this brand:

* Just before serving: some scattered fresh-cut up coriander leaves 


1. About 3.5 hours hours before dinner, make your marinade. I marinated my pork for about 3 hours. Take a medium bowl & ad olive oil, soy sauce & lime juice. Whisk well together & set aside. Add your organic pork chunks. Cover them with the mix. Let sit into this mix until the rest of your marinade is ready. Take your food processor & add ginger, garlic pieces, red chili rings, some of the seeds & chopped fresh coriander leaves. Pulse until it all comes together & is finely mixed. Pour or spoon your wet marinade with the pork chunks in a fitted ziplock plastic bag & add, spoon the rest of your spicy green marinade in it. See that all of your meat is covered into the green-brown mix. Now, seal the bag. With your hands, on the outside of the bag, massage the meat. Place flat onto a fitted plate & place into the fridge to marinate. I left it in the fridge for 3 hours. After, 1 hour, turn the bag over & massage it some more with your hands. Place in the fridge again. When it is time to make dinner, take out of the fridge. Leave the marinated meat in the bag.

2. Cook your brown rice noodles according to your packet instructions & drain well. Keep covered.

3. First, smear your wok in with oil, all over. I do that with a kitchen paper. Heat up on high. Add carrot strips & half of the onion rings. Wok until al dente & add some drizzles of soy sauce to it. This only takes a few minutes. You still want a bite in your carrot strips! Remove from the wok & set aside to keep warm. Now, ad 150 gr of soy bean shoots mix to your hot wok & some drizzles of soy sauce. I also added a bit of the green marinade to the mix, for extra flavor. Wok until just al dente. Remove from the wok & add to the rest of the wokked veggies. Now, oil your wok again, if you need to. Heat up & add marinated pork chunks. Squeeze it all out of the bag & the rest of the marinade too.  Stir fry until browned on all sides & cooked through. The aroma is overwhelming & your house will smell amazing! Finally, check a piece of meat. If ready, add your Cut up chinese cabbage leaves & let them wilt & add the wokked veggies to the pan & the remaining spring onion rings. Finally, add your drained cooked brown rice noodles to the hot wok & reheat a bit & stir it through the asian veggies-pork-mix. Taste! It has to taste fabulous, with a bit of heat, but just right!

4. Plate up & scatter with the chopped coriander leaves & gobble up instantly with loved ones! ;) You will want more,…;)

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Vegan Gluten-Free refreshing apricot coconut smoothies! :)

Apricot cococnut Deliciousness!

Apricot coconut Deliciousness!

Good morning, my lovely people! :) This morning, I made the two of us these delectable Vegan & Gluten-free apricot-coconut-breakfast-smoothies! They are filled with seasonal apricots & a tasty coconut drink! I added chia seeds to full your stomach & unsweetened almond flakes for a bit of extra nut power! :) You won’t taste the almond flakes! ;)

Check it out!

The smoothy before adding the chia seeds! :)

The smoothy before adding the chia seeds! :)

Recipe: For 1200 ml = nearly 5 cups!


600 ml cold, straight from the fridge coconut-rice drink, I used from Alpro

10 fresh juicy ripe apricots, stone removed

1 tablespoon chia seeds

50 gr unsweetened almond flakes


1.Take your Vitamix & add ingredients in this order in it. Place fitted lid on & the tamper too! Blend on full power & on high until it all comes beautifully together by pushing your ingredients into the running blades.  Taste! You must taste the coconut & then the apricots! Pour into lovely smoothy glasses & enjoy straight away with a loved one! :) MMM,…:)

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