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 Gardening, Recipes

Seasonal Salad for you & me!

Peter & I still have got many fresh figs from our tree & we need to use them up before they get bad. This is one of the Seasonal salads that we have made often lately. This tasty salad is fast & easy to make & made in 10 minutes, inclusive the easy delicious dressing! 🙂 You see?


Recipe: For 2 salads


For the salad:

4 handfuls of mixed young salad leaves like rocket, dark salad leaves & lamb’s lettuce, cut up a bit

16 fresh raspberries, 8 per plate

1/2 block of a good feta’s cheese, crumbled into bite-sized chunks

2-3 ripe fresh figs, cleaned up, outer flesh removed & cut up

4 pieces of thinly sliced smoked ham so 2 pieces per person

that same peppery extra virgin olive oil as below for the dressing

For the dressing:

3 tablespoons of a good organic peppery extra virgin olive oil

5 grins of finely milled black pepper

a few pinches of Maldon sea salt

1 + 1/2 tablespoon of a good aged balsamic vinegar


  1. Take a fitted bowl for the salad leaves & drizzle a bit of that peppery extra virgin olive oil over it. also some balk pepper & a pinch of sea salt. Mix it all together with clean hands. Wash your hands.
  2. Place oiled salad leaves onto a clean white plate, evenly spread out. Do the same with the other plate. Arrange your raspberries over your plates, on the outer edges. Snug some pieces of that yummy feta besides it. This is about 8 pieces per plate. Snug the smoked ham in the middle of each plate & finally, place fresh fig pieces in the center of each plate.
  3. Just before serving, make the dressing. take a fitted jam pot & add all ingredients. Screw fitted lid on & shake jam pot up & down a few times or until the oil & vinegar has mingled well. Taste. It must have a kick & must have a good balsamic flavor! Drizzle a bit of the dressing all over each plate, in a circle but not on the figs! Enjoy with a loved one! MMMM!


Posted in Recipes

Vegan Gluten-free Café Latte with NuNaturals Nustevia Chai Spice Syrup!

Yesterday, I made this lovely Vegan Gluten-Free Café Latte & added some NuNaturals Nustevia Chai Spice Syrup to it to give it a nice added kick to my palate! This way, I thought it was Christmas! I am all new to stevia flavored products so I needed to invent recipes with them. This is one of them:


I am a big fan already! This special syrup is something special.

NuNaturals Nustevia Chai Spice Syrup is a healthy syrup that has a few ingredients in it: glycerin, water, stevia extract, chai blend ( extracts of ginger, cardamom, cinnamon, black pepper, clove, nutmeg, allspice), organic acacia gum, organic guar gum & xantan gum. So, each sugar-free flavored syrup is created from natural stevia extract, glycerin, spice extracts, and water. All syrups are vegan, gluten-free & GMO-Free.

When I first created this recipe, I used too many of this syrup (1 + 1/2 teaspoon) & it had a bad aftertaste. Now, I reduced the amount & it tastes great! Now, I used 1/2 teaspoon & it tastes awesome! 🙂 It is all about experimenting!!!

Recipe: For 1 big Christmas mug


450 ml unsweetened soy milk

250 ml or more to your liking, fresh brewed coffee

1/2 teaspoon of NuNaturals Nustevia Chai Spice Syrup ( The flavor is strong enough for this amount of liquid!!!)


1. Pour soy milk into fitted cooking pot & heat up on medium-high. With a small whisk, whisk soy together to get a lot of foam: as little or as much as you want. When nearly hot, pour in here your hot coffee. Whisk together. Just before serving, add stevia chai blend. Whisk together & pour into your mug. Top with the foam & enjoy with a big sip!!! Enjoy, sweeties! 🙂 Mmm! A spiced up café latte!




Posted in Recipes

Smoothy bowl!

Good morning, lovelies! Just now, I made these lovely smoothy bowls. I had some fresh raspberries that I needed to use up & also mixed frozen berries from my freezer so I made these beauties! 😉 One bowl really fills you up! Enjoy! 🙂

Recipe: For 2 big smoothy bowls


1 punnet of 125 gr fresh raspberries

500 ml unsweetened almond milk

2 peeled small ripe bananas

1/2 cup frozen mixed red berries

1/2 cup gluten-free oats

3 pitted medjool dates

to make the heart on top: chia seeds


  1. Place every ingredient in this order into your Vitamix, place fitted lid & tamper on. Blend on high-speed until it is fully mixed. This took me 15 seconds max.
  2. Our into 2 big smoothy bowls & try to make a love heart made out of chia seeds. Do this on top of the other smoothy bowl too! Sip & enjoy! 🙂 MMM!


Posted in Recipes

Wholewheat, Spelt Rye Sourdough Bread: Do you want a slice?

Yesterday, I invented & made this glorious delicious whole-wheat, spelt rye sourdough bread! And what a beauty it is: 906 gr!

See hee some yummy slices with their air holes: all whole-wheat flours , you know!!!

Look at those air bubbles: all whole-wheat sourdough!

Recipe: For 1 bread of 906 gram


Day 1: start 1 day in advance in making your rye sourdough starter.

Ingredients for this starter:

I used 2 tablespoons white T 65 sourdough from my fridge that had bubbles in it (it is an older sourdough)

50 gr organic white flour T 65

100 gr rye flour T 130

150 gr lukewarm water


Mix it with a whisk together in a bowl & cover it for 24 hours in a closed plastic bag on the kitchen counter. After these 24 hours, my starter was ready. You see this when there are many bubbles & it smells sourdough like. If it wasn’t ready, I had to let it ferment for another 12-24 hours. Now, it looked like this with the other ingredients:

Day 2:

Ingredients for the dough:

300 gr organic whole-wheat flour (T 150)

100 gr organic whole spelt flour

50 gr organic rye flour (T 130)

150 gr active rye sourdough (see above)

6 gr ground table salt

320 gr lukewarm water


  1. Take your Kenwood machine & place the dough hook in. In the bowl below ad all ingredients. Mix on medium-speed to high-speed for about 5 minutes. Flour your kitchen counter a bit with rye flour but do not add too much flour!!!! Take dough out of bowl, with help of a dough scraper & knead for 1 minute extra. Oil a bowl & add dough in it. It will be sticky. Place a closed plastic bag over it & place into a warm place to double in size. This took my dough 2 hours.
  2. With help of dough scraper, take risen dough out of the bowl. Knock back the air for 1 minute or so & form into a long shape fitted for your silicon bread tin. You see my silicon bread tin in the 1st photo! 🙂 Place in here, close plastic bag & let it rise again for about 2 hours or until well risen. I work with a fan oven. So, I preheated it to 200°C (400 F) for 10 minutes. If you have a normal oven, use it at 220°C!! (428 F) I also added an empty ceramic dish onto an oven rack. After 10 minutes in the hot oven, it will be really hot & I fill it with just boiled water. On the rack below, I place the risen dough in the silicon tin. I just slice the top a few times with a sharp bread knife. Place it on the lowest oven rack & quickly, close the oven door. Bake your bread for about 40 minutes & do not open the oven door because of the created steam!!! Test after 40 minutes, to see if it is baked through. My bread was risen, brown & came loose itself from the silicon bread tin. Place onto a wire rack to cool down completely. Slice, smear with butter or margarine, top with whatever you like & eat & repeat! 🙂 Ha! Store in a cotton bread bag! MMM!

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