Posted in Recipes

One Bowl Vegan Tea Cake!

Today, I created a 1 bowl vegan tea cake, just for you! All is made into 1 bowl! I stuffed it with oat bran, chopped dried apricots & raisins that I infused into a lovely black chai tea for 30 minutes. I added another few ingredients & that was that.

I didn’t use any oil or vegan butter to make it more healthy. Check it out:

Recipe: For 1 medium cake


120 gr dark raw cane sugar

100 gr oat bran

75 gr organic dried apricots, chopped

75 gr organic raisins

175 ml of strong tea (I used a black chai tea)

100 fr organic white flour (T 65)

30 gr chopped whole almonds with skin on

1 + 1/2 teaspoon baking powder

1 + 1/2 teaspoon cookie spices (koekkruiden)


Add oat bran, chopped apricots, cane sugar & raisins to a medium bowl. Mix together with a spoon & pour hot tea over it. Mix through & leave to infuse for 30 minutes. Preheat your oven to 180°C for 10 minutes. I always use a fan oven!

When all soaked up, add other 4 ingredients. So, sieve your flour & baking powder. Add chopped almonds & cookie spices. Mix with a spoon until just mixed. Pour into a silicon bake tin & shake it a bit to remove any air bubbles in the batter. Place into hot oven & bake for 30 minutes, checking often to prevent burning on top! Lower heat if you need to. Bake a bit longer. When golden brown & risen, your house will smell lovely. Place onto wire rack to cool down completely. Slice, munch & smile! Keep cake into a cake tin. 🙂 xxx

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

Vegan Matcha Banana Bread!

I am a new lover of matcha tea powder! I know, I must be one of the last persons to step onto the matcha train! 😉 Ha!

I made this glorious Vegan Matcha Banana Bread aka cake! Yes, yes! This is a photo of the cake when it already is half eaten,…;)

What the heck is matcha, I hear you say!

My Matcha is 100% milled organic green tea. Matcha Tea is a type of green tea from Japan. It is made by grinding the green tea leaves into a fine powder. Matcha is more powerful than normal brewed green tea.

It is rich in:




fiber and


The health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf, not just the brewed water. So it is better for you & your body! One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content.

Boosts metabolism and burns calories.

Detoxifies effectively and all natural.

Calms the mind and relaxes the body.

Enhances mood and aids in concentration.

Provides vitamin C, selenium, chromium, zinc and magnesium.

Prevents disease.

Lowers cholesterol and blood sugar.

But you have to know that it also contains caffeine, more then in a normal coffee! The caffeine levels in matcha tea are 70 mg in 236 ml tea!!!


Vegan Matcha Banana Bread

Recipe: For 1 smaller cake


1 cup wholemeal spelt flour

1 teaspoon baking soda

1 teaspoon matcha powder

1/2 cup cold vegan butter, straight from the fridge

2 + 1/2 medium very ripe bananas, peeled & totally smashed with a fork

1 tablespoon of unsweetened soy milk

1/4 cup dark agave

1/2 cup vegan dark chocolate chips

To top: about 12 vegan dark chocolate chips


  1. Preheat your oven to 180°C (350 F) for 10 minutes.
  2. Take your Kenwood machine & place K-paddle in. Add vegan butter & dark agave. Beat until creamy & fully mixed in. Add smashed banana. Mix on medium speed until fully joined.
  3. Add flour, baking soda, matcha & soy milk. Mix on medium-speed until fully mixed in. This will take about 15 seconds.
  4. Add chocolate chips & mix on medium-speed until thoroughly mixed. Take a silicon cake pan & pour all the batter in it. See that you divide the chocolate chips evenly! Just before placing in the hot oven, scatter those 12 chocolate chips all over the surface top of the cake. Place in the lower end of your oven & bake for about 35-40 minutes. My cake was ready after 37 minutes! Check often to prevent burning the top! I lowered my oven temperature to 180°C the last 15 minutes. Take out of the oven with oven gloves & place onto a wire rack to cool down a bit, for about 10 minutes.  Finally, carefully, with 2 hands, take the cake out of the silicon cake form. Leave to cool completely before eating a slice! Enjoy,…MMM! You can taste the chocolate, the ripe sweet bananas & a hint of the earthy matcha! Yummm!









Posted in Gardening, Recipes

Crave a delicious healthy ice-cream? Make this one!

Yes, this lovely healthy ice-cream I created today! I had some ripe frozen bananas & some ripe frozen red currants from our garden last year still in the freezer. I thought why not create this lovely creamy ice-cream?

Yum! Want Some?

So delicious, So creamy,…so healthy too! Made in minutes & if you like it to be a bit more stiff, freeze for about 1 hour into a container in your freezer! Yum yum, I promise! 🙂 Only 4 ingredients! 😉

Recipe: for a whole lot of creamy ice-cream, about + 3/4 cups = + 1750 ml!


3 medium peeled frozen bananas (355 gr)

1 packet or frozen red currants from the garden from last year (400 gr)

1/4 cup (60 ml) dark agave

a splash or 2 of unsweetened soy milk


Place all ingredients into your Vitamix. Place fitted lid & tamper on. Blend onto full high-power using tamper to push ingredients into the running blades. This took my Vitamix about 30 seconds and then, on the inside of your Vitamix beker: four mounds should form.

Stop machine. Do not overmix or melting will occur. Serve instantly or place into a fitted container with lid back into the freezer for about 1 hour to firm up a bit! 🙂  Take lovely bowls & scoop ice-cream in it. Eat instantly!! MMMM! You taste the red currants & a hint of sweetness from the agave & bananas!!

After 10 minutes,…

You might like other banana based ice-creams: ( Vegan & Gluten-free)

Sophie’s banana ice-cream with toasted walnuts, maple syrup, cinnamon & white chocolate chips! (2 ways)

Cherry ice-cream with a secret ingredient!


Posted in Recipes

Vegan Spiced Apple Cranberry Cakes!

Hello my friends,

This morning, I created these lovely vegan spiced apple cranberry cakes! It was fun making them in my kitchen! I hope you all enjoy!


They are very delicious on their own but also when you drink a lovely cranberry green tea with it! 😉 They are crispy on the outside & soft on the inside with now & then a crunchy walnut piece & a lovely juicy cranberry … yum! Let’s look on the inside, shall we?

Recipe: For 9 individual cakes


* Dry ingredients:

1 cup (100 gr) organic white spelt flour

1 cup (120 gr) organic whole wheat spelt flour

1/2 cup (85 gr) coconut sugar

2 teaspoons baking powder

1/2 teaspoon ground ginger

1 teaspoon ground garam masala

a few pinches ground pink salt

1/3 cup (35 gr) peeled chopped walnut halves

1/3 cup (35 gr)  frozen cranberries

1 1/3 cup ( 155 gr) peeled, cored, chopped apple chunks

* Wet ingredients:

2 flax eggs instead of 2 real eggs (2 tablespoons ground flaxseed + 6 tablespoons of water. Mix with a small whisk. Leave to stand for 15 minutes. It will get a bit  gel-like. The mix is a bit thicker. This equals 2 whisked eggs).

 3/4 cup (180 ml) unsweetened soy milk

2 tablespoons (30 ml) sunflower oil


  1. Preheat your oven to 180°C (350°F) for 10 minutes. I always use a fan oven.
  2. In a bowl, add all dry ingredients. This is the white spelt flour, the whole-wheat spelt flour, the coconut sugar, the baking powder, the ginger, the garam masala & the few pinches of salt. Mix well with a spoon. Now, fold the apple chunks, cranberries & walnut pieces through the dry mix. Set aside.
  3. Take the bowl with flax eggs. Add the 2 wet ingredients to it. This is the sunflower oil & soy milk. Whisk to combine. Now, add bowl of wet ingredients to the bowl of dry ingredients & gently mix together. Take a cold oven rack & place a silpat on for stability. Take 2 lovely silicon mats & place them onto the silpat, besides each other. Now, fill the holes with the batter. When done, shake your mats a bit to end up with no air holes in the cakes. Place into the lower end of your oven & bake for 35 minutes. Check the oven often to make sure that the cakes don’t burn. After 25 minutes of baking, I lowered my oven temperature to 175°C (347 °F) & baked them for another 10 minutes. When done, your cakes have risen & are golden brown on top. Test with a toothpick. Take oven rack out of the oven. Leave the cakes into their silicon baking mats for about 15 minutes. This way, they will get a lovely shine & they cool off a bit so you get them easily out of the holes. Now, carefully, with 2 hands take them out of the holes. Place them onto a wire rack to cool down. When cold, savour them. They are best enjoyed with a lovely cranberry green tea on the side. Store in a cake tin. Enjoy, sweeties! xxx  Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!  And also get my 1st E-book Healthy vegan Christmas here!  


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Follow me on Facebook too! 🙂

Posted in Recipes

Hi,…It’s me again! :) + Vegan Spelt Pumpkin Cake!

Hey my long lost friends!

It is me again,….Ooh yes,…really? ooh yes! Sophie’s Foodie Files is back in business again! I know a lot of you were wondering what was happening to me & what was going on! So, a huge thank you to all of you who sent me long lovely emails through my contact form on my blog. That made me smile & it was great to know that I was missed deeply! Well, what happened to me?

I take thyroid medication because I only have a bit of my thyroid left in my body. The whole other part of it, was taken aways through a big operation 14 years ago.  Since then, I take daily my thyroid medication. Since August, this medication didn’t work anymore & I got very major side effects that disabled my daily life completely. So, I had ups & downs & finally we went to a specialist. He made me back to my oldself again & I am so happy about that too. So, I am getting back to normal & also in these last months, I haven’t blogged at all let alone look at my favorite other blogs. I am also learning to play the piano, am very busy in our allotment garden.

I also have been cooking & baking from my new cookery books like these fabulous books: Just click onto the book photo to go directly to the cool blogs! 😉

This fab vegan book of Kathy@HealthyHappyVegan

And what about this cool book: Emily von

And this one, from my friend Annie Olivero @AnUnrefinedVegan:

And I also have been cooking a lot from other blogs too like this cool vegan one from Vegan Sandra

I love all of her easy to make vegan recipes especially the hamburgers! Like this fab one: Just click onto the photo to go to the recipe on her blog! 🙂 Yum!

So, I had still many recipe drafts in my back up of my blog but I am not going to post them again because the posts are out of Season, you know. But now we have arrived in mt favorite Season & that is Fall! ooh yay! That means PUMPKINS!!!! Ooh yes!

Today, I made this stunning vegan pumpkin bread studded with yellow raisins, infused with an organic cinnamon, ginger & cardamom tea. Yummy, I assure you that! I made my bread not so sweet because I saw recipes on the internet that were stuffed with lots of sugar. I didn’t want that!🙂 So, I made this stunning & very appetizing pumpkin bread! This is great & tasty enjoyed with the same ginger, cinnamon & cardamom tea in your tea mug!  Check it out for yourself, my lovely ones!

Here is my favorite Vegan Spiced Spelt Pumpkin Bread! Ooh yes, but it is more like a cake really! 🙂

Now, make it! 


Recipe: For 1 pumpkin bread, about 9 thicker slices


** The dry ingredients:

1 cup organic light organic spelt flour

1 cup organic wholemeal spelt flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon garam masala ( my garmam masala mix has also cardamom in it )

1/4 teaspoon ground cloves, I did it in my pestle & mortar

** The wet ingredients:

1 cup + 1/2 cup mashed roasted pumpkin. /I used freezed roasted pumpkin from last year/ I placed it into my microwave to defrost. It defrosted in 8 minutes. Mix through with a spoon & take 1 cup + 1/2 cup.

1 tablespoon canola oil

1/2 cup maple syrup

1 teaspoon vanilla extract/ I use home-made

1 flax egg = to substitute 1 egg/ Grind your 1 tablespoon flaxseed into your grinder & measure out 1 tablespoon. Take this + mix this in a bowl with 3 tablespoons water. Mix with a fork & wait for about 10 minutes until it forms a sort of gel. Now, you can use it.

** The rest:

1 cup yellow dried raisins


1. First, soak your yellow raisins in a tea for 30 minutes. I used Pukka-tea : organic cinnamon, ginger & cardamom tea.  

I made my tea by steeping my teabag for 6 minutes into my tea mug. I placed my yellow dried raisins into a medium bowl. I used250 ml tea. I poured the tea onto my yellow dried raisins & let them soak for 30 minutes, to absorb the lovely flavours of my delicious tea so that would be juicy & bigger! After 30 minutes, drain the tea liquid. Place the juicy raisins into a sieve to shake the sieve up & down a bit to shake of any excess of liquid.

2. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

3. In a Kenwood-bowl or a big bowl, sift the light spelt flour, add the wholemeal spelt flour & sieve the baking soda, baking powder, ginger, cinnamon, garam masala & the cloves. Mix lightly with a spoon, carefully not to mess with the air!😉, until well combined.

4. In another large bowl, add the wet ingredients. Add pumpkin purée, flax egg, canola oil, maple syrup & vanilla extract. Mix well with a medium whisk.

5. Pour the wet ingredients into the dry ingredients & mix with the K-paddle or mix it by hand or with an electric whisk until all beautifully combined! Spoon with a spatula, everything round & check that you have incorporated everything into your Kenwood bowl. Mix again. Now, add the drained yellow raisins to the batter. Mix on low-speed for a minute or less, or until well mixed into the batter.

6. Take your oven rack & place a Silpat for stability. Take your silicon bread pan & you don”t have to grease it because it is silicon. It won’t stick afterwards! Fill it until all of your batter is gone. Smooth the top evenly. Place into the preheated oven on the lower rack of your oven & bake for about 50 minutes or until a pin you put into it, comes out clean. I baked my bread on 180°C ( 350 F ) for 40 minutes & lowered my oven onto 165°C ( 329 F ) for about 10 minutes. See that the top of your bread won’t get burned!!! I tested my bread in 3 places & the pin came out clean. Test it into the thickest part 2 times & into the side part, 1 time. Now, remove from the oven & place onto a wire rack for 10 minutes. Than, remove the silicon tin & place onto the wire rack to cool down completely. Store in a cookie or cake tin.

7. Serve with a loved one & drink the same tea with it that you used into your beautiful cake aka bread! This is great on its own or smeared with some vegan butter!😉 MMM! A great breakfast too. 2 slices will really fill you up! It goes a long way! Yummm! Enjoy, my sweeties! 🙂 xxxx


You can also find this tasty recipe HERE ON INSTRUCTABLES!

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Posted in Gardening, Recipes

Vegan Spelt Fig Rolls Topped With Chocolate Icing!

Hello sweeties,

As many of you know, we have a walled city garden. We have had an abundance of fresh figs from our fig tree. I picked many of them yesterday & also today, so I needed to use them up. Unlike all of you, I don’t like to eat them fresh. I only love them baked, cooked into a lovely porridge, put into a lovely crumble or jammed! Ha! So, I took my earlier recipe of my vegan healthy cinnamon rolls & adapted it to my needs & changed the yummy filling too. I also used melted vegan butter to stick the fig jam to the risen dough. Let’s see a tasty beauty, ready to devoured, while still warm!

And a close-shot here from the set chocolate topping!

These tasty beauties make an ideal FOOD GIFT, ooh yes! 🙂 MMM!

Recipe: for 13-15 rolls


For the rolls:

11 gr dry yeast

1/8 teaspoon ground salt

200 gr (1 cup + 3/4 cup) organic white spelt flour

180 gr (1 cup +1/2 cup) organic wholemeal spelt flour

34 gr (1/4 cup) coconut sugar

280 ml (1 cup + 2 tablespoons) lukewarm water

1 teaspoon extra virgin olive oil, a neutral flavor

For the inside, the fig jam:

600 gr fresh figs, stemmed, cleaned, each cut up into 4

1/2 cup light agave

1 tablespoon home-made vanilla extract

1 tablespoon fresh lemon juice

70 gr melted vegan butter, I used only half of it.

For the chocolate cashew icing:

1/3 cup (52 gr) raw cashews, soaked for at least 4 hours into clean water. Rinsed & drained well.

2 tablespoons (30 ml) maple syrup

1/4 cup (50 gr) vegan dark mini chocolate chips

4 tablespoons (60 ml) cashew milk


  1. First, I preheated my oven to 200°C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here, covered with a clean kitchen towel, to let the dough rise until it doubles in size! It took me 2 hours & 45 minutes. This will be the 1st rise!
  2. In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in.
  3. In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk.
  4. Now, add sugar-water mix to the other bowl & mix well with a spoon. Place dough onto a Silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do. Pull & stretch the dough, over & over again. You need to do this to release the gluten! Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubled in size.
  5. While the dough is rising, for the 1st time, make your vanilla fig jam. It is the same process & same jam recipe as my previous post! But I will make it & write it here again. Place 4 ingredients into a fitted cooking pot & bring to the boil, stirring often. When the figs begin to boil, with help of a wooden spoon, break down the figs & their skin, to release the pectin in the figs. Stir often to prevent burning of the agave. Lower the heat if you need to. Your figs will start to break down further & further, keep on stirring! After 20-25 minutes, your jam is darker in colour, the figs have been broken down & the jam tastes amazing! Now, your jam is ready. I took a masher & mashed my cooked broken down figs a bit more because I didn’t want to end up  with big pieces in my dough.
  6. When your dough has risen well, it took my dough about 2 hour + 45 minutes to rise. Take it out of the bowl & scatter some white spelt flour onto your kitchen counter. Knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin. Flour your rolling-pin too to prevent sticking to the dough! First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & re-roll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm! 
  7. First, brush the melted vegan butter all over the surface of the dough, but leave all around the corner sides 1 cm free! I still had 1/3 leftover. I brushed it on with a small brush. 
  8. Then, spread the filling aka cooled fig jam, evenly out over the base of your rectangular shaped dough, but leave all around the corner sides 1 cm free! This is best to do with the back of a spoon or with your clean hands. 
  9. You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. Scatter some white spelt flour onto the surface to prevent the sticking the dough to the Silpat!!! To close the log, on the edges, brush a little of the melted vegan butter on the clean piece of dough that you didn’t brush. 
  10. Finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands. See that the ends also have filling in them & fold them to the inside to close the 2 edges. With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13-15 equal sized rolls. It helps if you do it like this: Then, I rerolled every piece because I am not good in folding them tightly & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls.  I placed them all into a fitted oiled baking dish, side by side, with the cut opening up! 
  11. Cover them with a clean kitchen towel & leave them to rise for another 30 minutes into a warm place. I reheated my oven to 200°C (400 F) for 5 minutes. I turned oven off & in went the cinnamon rolls. I left them to rise for 30 minutes. This is the 2nd rise. After 45 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,…that is what you want! 
  12. Now, take them out of the cooled oven & preheat your oven to 200°C (400 F) for 10 minutes. Place them into the hot oven for about 15 minutes or until browned & cooked through. Test with a small pin. Mine were ready & browned. While your rolls are baking, make your chocolate icing! This is a cashew chocolate icing to be precise! 🙂 Take your Vitamix & blend soaked cashews, cashew milk & maple syrup together using the tamper. See that you end up with every cashew totally blended! At the same time, take a small cooking pot & fill it with 2/3 water. Place a fitted metallic bowl onto it. Place your vegan dark mini chocolate chips in it. Bring to the boil & when boiling, lower your heat. See that the water doesn’t touch the bowl on it. This is called au-bain-marie. Stir with a wooden spoon until the chocolate is all melted! Turn heat off. Now, off the heat, add blended cashew mix into the melted chocolate. Mix well with a small whisk.
  13. Take your fig rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely chocolate icing all over over the top of the rolls, as much or as little as you want! I still had 1/2 of the chocolate icing over!! Put them into the turned of warm oven for about 20 minutes. Leave them to get a bit less hot & indulge yourself,…They came just out perfect! The inside is all yummy with the vanilla fig jam & not too sweet & the outside is bread-like & the topping is just to die for,…very sticky & chocolately! Waw! They are also very tasty eaten cold the next day as a nice breakfast beacause they are all so goewie!!!!

    MMMMM,…When they are completely cold, store them into the fridge. Take them out of the fridge 15 minutes before eating!!!  nom nom,..I assure you that you want 2 pieces! Ooh yay! Enjoy, sweeties! xxxx You can also find this tasty recipe HERE ON INSTRUCTABLES!

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