Posted in Recipes

Olive Sourdough Breads!

Today, I made these glorious Lovely delicious olive sourdough breads! I used marinated green olives that I chopped myself. I also used a white spelt sourdough starter aka desem, to make it a bit more fun, healthy & more flavoured too! 😉 And it is all about the flavour, right?

Just look at the glorious tasty inside! Great crumb, right?

Look at those crumbs!

You need 3 days to make these tasty breads!!!!

Recipe: For 2 breads, each 650 gr!!!


Day 1: Re-activate your white wheat sourdough (T 65) from your fridge! 

Sleeping white wheat sourdough(T 65) from your fridge

2 tablespoons organic white wheat flour (T 65)

2 tablespoons warm water

Day 2: Make the sourdough starter aka desem:

2 tablespoons (47 gr) very active white wheat (T 65 ) sourdough, photo above!

300 gr organic white spelt flour

300 ml warm water

Day 3: after 15,5 hours of fermenting, in the morn ing, make the final dough:

300 gr very active white spelt sourdough starter, with lots of bubbles

600 gr organic white spelt flour

300 ml warm water

1 tablespoon of a good honey (I used organic sunflower honey)

6 gr salt (or more to your liking)

150 gr marinated pitted green olives, drained & chopped (Mine were marinated with sea salt, garlic, rosemary, basil, pepper, lemon zest, olive oil)


Day 1: Re-activate your sleeping white wheat sourdough (T 65) pot from the fridge.

I took my smaller pot with sleeping white wheat sourdough (T 65) from my fridge. I screwed the lid open & added 2 tablespoons of T 65 flour + 2 tablespoons of warm water to the pot. I mixed it well together with a small whisk, to put air in it. See that everything is well mixed into the pot, for a few minutes. Turn the lid firmly on & place it on a thick kitchen towel, onto your kitchen counter to ferment. This took my sourdough 13 hours.

Fully activated!

Day 2: Make the sourdough starter aka desem:

Take a medium bowl & add all 3 ingredients to make the starter. This is 2 tablespoons aka 47 gr of the active, very bubbly white wheat sourdough. Add 300 gr white spelt flour + 300 gr warm water. Mix together with a spoon. See that everything is well mixed. Place into a closed plastic bag & leave to ferment on a thick kitchen towel on your kitchen counter for 15,5 hours!! It has to look like this:

Ready to work!

Day 3, after 15,5 hours of fermenting your starter, make the final dough:

Take Kenwood & place dough hook in. Take bowl with sourdough starter out of the plastic bag & whisk together. Now, you have many bubbles in your sourdough starter. Pour 300 gr of it into the Kenwood bowl. Add 600 gr of the white spelt flour, 300 ml of warm water, the honey & the salt. Start mixing on low-speed, aka number 2 for 5 minutes. Then, turn up to 3 & mix for 5 minutes more. Then, I turned my machine onto number 5 for 2 minutes of mixing. I oiled my dough scraper to prevent the dough from sticking to it. Take dough out of the bowl & place onto kitchen countertop. You don’t need no flour here! With your hands, knead for another 2 minutes, stretches the gluten inside!

Now, roll your dough out to a square size, about 30 cm x 30 cm. Scatter chopped olives all over the top of the dough, evenly divided. Push them into your dough, like this:

Now, roll your dough up. Then, knead the dough for 2 minutes. Oil a big bowl & put the dough in it. Place closed plastic bag over it & leave to rise for at least 3 hours or until doubled in size in a warm place.

When ready, take out of bowl with dough scraper & divide the risen dough into 2 equal pieces. Place them into their final vessel. I took 2 round silicon mounds. Place each of them into a closed plastic bah-g & leave to rise for at least 30 minutes into a warm place. When ready, place 2 oven racks into your oven. Preheat oven to 250°C for 15 minutes. I always use a fan oven! Then, remove plastic bags & place your breads into the hot oven & directly, lower your oven temperature to 180°C & bake the bread for 30 minutes or until baked through. My breads were ready after 30 minutes of baking & got a lovely brown colour on top. Remove from the oven & take out of their moulds. Place on a wire rack to cool down completely. When cold, slice & munch. Store in an organic bread bag. These breads will keep for 3 days their full flavour! 

Let’s look just a bit closer, how to enjoy it to the best:

A festive Bread!


Posted in Recipes

Sourdough Blueberry Vanilla Pancakes made with leftover sourdough starter!

I made these glorious healthy sourdough blueberry vanilla pancakes with leftover sourdough starter from 2 days ago. I made an olive sourdough bread! Recipe on the blog soon! I still had 2 cups (500 ml) over. It was a white spelt sourdough starter. I used it in these tasty beauties:

Delectable sourdough pancakes!

Recipe: For 8 medium thicker pancakes


1 flax egg (1 tablespoon ground flax egg + 3 tablespoons water)

2 cups discarded sourdough starter with white spelt flour

1 + 1/2 teaspoon vanilla cane sugar

2 tablespoons of oil

1 teaspoon baking soda

125 gr fresh blueberries


1. Take medium bowl & ad first 5 ingredients. This is the sourdough starter, flax egg, vanilla cane sugar, oil & baking soda. Whisk well together with a small whisk. Finally, add the blueberries. Whisk again. Your sourdough pancake batter is now very bubbly! Ready to fry your pancakes in a medium-hot non-stick pan.

2. I used a smaller soup ladle to pour my batter into the hot pan. I don’t use oil because there is already oil in the batter. Fry pancakes for a few minutes until there are many bubbles on top & check with a fork if the pancake is already getting brown on the pan side. Carefully flip over with pancake flipper & fry for another minute or so. Keep pancakes warm with foil. Enjoy with some good maple syrup! You can really taste the vanilla & blueberries & the pancakes are a bit sweet on their own. MMM!

Posted in Recipes

I introduce a new tag: Very easy recipes!

In the beginning of my blog, I invented many very easy recipes & to this day, sometimes, I invent & make very easy recipes. But I don’t post them because I think that they are way too easy! But a lot of my readers ask me for very easy yet delicious recipes so I created this very easy tag. You will find in a few days already many very easy recipes from my blog throughout the years but I will start with this new one

Very easy broccoli soup

Recipe: For 4 persons, each 1 big portion


2 broccoli ‘s, cleaned, cut up into florets, stalks kept & peeled, cut up

1 big onion, peeled & chopped

2 cloves of garlic, peeled & chopped

1 later of hot vegan gluten-free stock

1 sachet of 300 gr wok veggies including leek, onion & carrot

black pepper

some salt

a fruity extra virgin olive oil


  1. I often make soup in a steam cooking pot with fitted lid. Heat up & add some oil. Fry onion, garlic, broccoli florets & stalks for 10 minutes. Add hot stock, wok veggies & some black pepper. Place lid on & leave on medium heat for 5 minutes. When nozzle sizzles hard, open valve with large wooden spoon. Turn heat off. When finished, taste soup. I added some salt & black pepper. Mix the soup & serve! Yummm!
Posted in Recipes

Hazelnut Buckwheat Sourdough Bread!

Today, I made this glorious buckwheat sourdough bread! I used 3 organic flours in here to make this stunning beauty!!! Can you guess which one’s?


Have a slice with me, smeared with butter, of course! And to top that with a good slice of salami or young cheese,…please! 😉 My yummy bread was huge: 1221 gr! Ooh yes!

1221 gr!

Recipe: For 1 big bread


100 gr organic wholemeal buckwheat flour

240 gr organic white flour (T 65)

160 gr organic white spelt flour

150 gr active wholemeal spelt sourdough

310 ml warm water

63 gr chopped organic roasted hazelnuts

6 gr salt


  1. Take Kenwood machine, place dough hook in & to the fitted bowl, add all ingredients in this order in it. Mix on medium speed for 3 minutes. When dough has formed, take out & knead a few minutes with your hands. See that all the hazelnuts are well spread into the dough. You don’t need to add any flour. Knead until it is elastic & well-kneaded. Form a ball-shaped dough & place into an oiled big bowl. I place another big bowl over it. I place it into a preheated oven on 150°C for 10 minutes that I have turned off. Leave to double in size. This took my dough 90 minutes.
  2. Take dough out of the bowl & knock back the air out of the dough. Knead for 1 minutes & shape like you want. I made a loner thicker shape & put it into my silicon bread tin. I place an upside down big bowl over it & placed it into the warm, turned off oven to double in side for the last rise.
  3. When dough has risen, take out of the oven & heat up on 200°C for 10 minutes. Slash the top of your dough like you want & place a ceramic oven dish with just boiled water in it. Place this under your bread tin into the hot oven. This way, you create steam for a good crusty crust! Bake for about 30-40 minutes. When ready, with oven gloves on, take out of the oven. Leave into the silicon bread tin for about 10 minutes, to get a lovely shine of in your bread. Then, turn out of the tin & tap underneath the bottom of the bread. If it sounds hollow, your bread is fully baked through. Leave to get cold completely. Slice. Smear with butter & a good slice of salami! Yummy! Store in an organic bread bag. Enjoy, my friends! xxx

You might like my other sourdough breads:

  1. whole-wheat spelt rye sourdough bread!
  2. Rye Spelt Wheat Sourdough Bread studded with Hazelnuts!
  3. Semi-Wholegrain Sourdough Bread baked in a closed Creuset pot!
  4. Semi-Wholegrain Sunflower Bread!
Posted in Gardening, Recipes

Gluten-free Festive Buckwheat Cookies!

Hello everyone,

I wish you, my dear readers, all over the world: a very Happy, Joyful & Fun 2018!!

I hope you all had great fun celebrating the end of last year & the new year of course filled with good food! 😉

At Christmas Eve, I served these lovely home-made Festive Buckwheat Cookies with coffee after my dessert. My guests all loved them so much. There are some special ingredients in these lovely cookies! Can you guess which one’s?

Recipe: For 14-15 cookies


95 gr vegan margarine

85 gr roasted hazelnuts, chopped

65 gr wholemeal buckwheat flour

50 gr vegan gluten-free dark mini chocolate chips

30 gr coconut sugar

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water, mixed together & leave to stand for 15 minutes)

finely grated zest of 1/2 organic orange

1 +1/2 teaspoon finely chopped fresh rosemary, no stalks & wooden bits!

1/8 teaspoon ground sea salt


1. Take your Kenwood machine & place the K-paddle in. In fitted bowl below, add margarine, coconut sugar, orange zest, chopped rosemary & salt. Mix well on medium-speed. Now, add flax egg & mix in. Add buckwheat flour & chopped nuts. Mix it all in on medium-speed. Stop machine from time to time to scrape the sides of the bowl. Mix it all in. Finally, add the mini chocolate chips & mix in.

2. The dough looks wet & sticky but this is normal. Take some clingfilm & open it ups. Place your dough in it.Close the clingfilm all over your dough & shape it like a long sausage. See that your sausage shape is equally thick everywhere. See that you end up with about 14 slices. Place clingfilm all over the dough & place into the freezer to firm up a bit, for about 2-3 hours. Once, I left in overnight in the freezer but it didn’t make a difference with the normal 3 hours. When you want to bake your cookies, preheat your oven to 170°C for 10 minutes. Then, take the dough out of the freezer & remove clingfilm. On a chopping board, with a very sharp knife, carefully slice about 14 equally thick slices. They will be about 1 cm thick! The dough will stick a bit! Place them, spaced apart, flat onto a silpat on an oven rack. Bake into the lower end of your oven for about 10-12 minutes or until the edges of the cookies turn brown. Watch them carefully so that they do nut burn! After, half of the baking time, so after 6 minutes, turn the oven rack around into the oven, to get an equal bake. This works!

3. When your cookies are golden brown & ready, carefully transfer them onto a cooling rack to cool down completely! They are perfect with the crunch, the nutty hazelnuts, orange zest, a hint of rosemary & some good chocolate. What else do you want of a cookie? Perfection! 🙂 Keep cookies in a cookie box! They keep for 5 days after baking! Enjoy!

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Posted in Recipes

Pancakes for Christmas!

Hey lovelies,

Are you getting into the spirit of Christmas yet? I know I am!!! This morning, when I invented & made these glorious Christmas inspired pancakes it started to snow,…ooh yes,…and a lot too!

So, I made these lovely Vegan Gluten-free Pancakes for Christmas! That is a mouthful hey? They are super easy to make, very delicious & are very fast eaten at our house! 🙂 They are super filling  & healthy too! 🙂

Joine me!

Recipe: for 7 smaller fluffy pancakes


60 gr wholemeal buckwheat flour

60 gr white almond flour

1 teaspoon baking soda

a pinch of sea salt

150 ml unsweetened almond milk

2 flax eggs (2 tablespoons of ground flaxseed + 6 tablespoons of warm water, whisk together & leave to stand for 10 minutes to thicken a bit)

1 sachet of vegan gluten-free vanilla cane sugar

For the sauce on top:

2 small packets of fresh frozen red currant from my freezer

1 + 1/2 sachet of vegan gluten-free vanilla cane sugar

2 tablespoons of water


1. First, make your sauce. Add frozen red currants, vanilla sugar & water into a cooking pot, stirring often, bringing to the boil. The sauce need to thicken. I serve my sauce half warm. Keep warm.

2. In a bowl, ad all dry ingredients. This is the buckwheat flour, almond flour, baking soda & vanilla cane sugar. Mix well together. See that there are no lumps from the almond flour.

3. In another small bowl add wet ingredients. These are the flax eggs & almond milk. Whisk together.

4. Now, add bowl with wet ingredients to bowl with dry ingredients & whisk to combine. Your batter will be gray in color. Now,oil a non-stick pan & heat up on medium-high. When super hot, add some of the batter, I do this with a small soup ladle & pour into the center of the pan. Swirl it around a bit so you end up with a smaller pancake. Turn heat a bit lower. Fry until many bubbles appear on your pancake & with help of a fork & pancake flipper, carefully turn your pancake & fry the other side for 1 minute or 2. Stack your pancakes on top of each other & keep them warm. Re-oil the pan & fry your pancakes like said above. Repeat until batter is all used up. I got 7 smaller pancakes out of it! Now, serve your lovely healthy yummy pancakes with some of the warm sauce on top! Enjoy!! 😉

Subscribe By Email + Get Free E-Book: Healthy Vegan Christmas! Just click onto the photo below! 11 new unpublished vegan recipes & 8/11 are also gluten-free!  

I have a version for IMac, Ipad & Iphone & version in pdf! 





Posted in Travelling

Travelling Sophie: Brewery De Halve Maan, Bruges!

A few weeks ago, Peter & I travelled for 3 days to Bruges. One of the highlights of our stay was a guided visit to the brewery De Halve Maan in the city center of Bruges. It is situated at the Walplein. We booked this brewery trip at home at the computer. We chose our own language & tour time too. A great visit but the groups were a bit too large tough. This was the only downside. It is best to book in advance at home, to avoid long waiting times! A lovely local brewery with a lovely guide through the old part of the brewery & they tell you how the beer is produced. The tour guide is funny & tells anecdotes. It is very interesting too. You end up on the roof of the brewery so you have lovely views across the center of Bruges! The tour lasts 45 minutes & then you get an unfiltered brugse zot to drink afterwards in the brasserie. It is worth a visit! You only get the unfiltered version on a tour like this!

For centuries the Maes family has brewed beer on the Walplein in Bruges. The brewery exists since 1856!!! Ooh yes! De halve maan this means: the half of the moon, see photo below!

The history of the brewery is contained in a unique museum. Guided tours are organised every day. Tours are organised daily between 11 am and 4 pm, in Dutch, French and English. On Saturday an extra tour can be followed at 5 pm. A visit in German is possible on demand. The price for a visit is 9,00 euro per person and takes 45 minutes. After the tour you get a degustation of a Brugse Zot Blond, the unfiltered version, in the brasserie of the brewery. They are famous for 2 great beers:

Now, our photos of the visit:

And more photos from the top of the roof:

Beautiful look at the Minnewater!

And finally this:

Me, enjoying a Brugse Zot!

Brugse Zot is a delicious golden natural blonde beer, brewed according to a unique and traditional recipe. It has a rich foam collar and a fruity yet spicy bouquet. The beer is brewed with four different kinds of malt and two aromatic varieties of hop which give the beer its inimitable taste.The one and only townbeer of Bruges!!!! Today the Brugse Zot, together with the Straffe Hendrik, is the only beer brewed in the historical town center of Bruges. The palate is complex and tends towards a certain bitterness. Even hints of citrus can be discovered. Brugse Zot is a natural beer, born out of a selection of only the best ingredients. The refermentation in the bottle creates a longer natural preservability.When it comes to food pairing, the beer is at its best when combined with fish and crustaceans, beef or desserts with red fruits.  So, this brewery is worth a visit! Here is their address & website.

Brewery De Halve Maan, Walplein 26, 8000 Brugge, Belgium

If you liked this post, you might like other travel posts in Bruges:
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