Posted in Recipes

Sourdough Kamut Bread Rolls!

2 days ago, I invented & made these delicious Kamut Sourdough Buns! An easy recipe that is adaptable from the previous recipe aka my semolina sourdough bread but I changed only one ingredient. The semolina flour , I changed into organic kamut flour, I used the same quantity so 250 gr organic kamut flour.

Ready to cool down!

Let’s look at that interior:

Recipe: For 9 bread rolls


190 gr oat sourdough

270 ml warm water

260 gr organic white flour (T 65)

250 gr organic kamut flour

9 gr salt


  1. Take Kenwood Major & place dough hook in. In bowl, add oat sourdough & warm water & mix on low-speed number 1-2 for 1 minute. In another bowl, add white & kamut flour & salt. Mix well with a spoon. Now, pour flour-salt mix to the sourdough-water mix. Knead on low-speed , number 2 for 3 minutes & then turn speed up to number 4-5 for 5 minutes of kneading. Then, take out of the bowl with your clean hands and a dough scraper. You don’t need any flour!!!! Knead the dough by hand for another 3 minutes or so. I did the stretch & fold method a few times to stretch the gluten within! Then, I lined a Bread Silpat & placed it onto an oven rack. I formed 9 rolls aka buns of them & shaped them round. Make them as big or as small as you want. You have to know, that they will expand! I rise this sourdough for 1 long 6 hours rise! Scatter some kamut flour over the surface top & sides of each roll to prevent sticking to the closed plastic bag.
  2. Place each into a closed plastic bag & let it rise for 1 long rise for 6 hours in a warm place!!! They all will slowly rise! When ready to bake, preheat your oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Place just boiled water in a ceramic dish besides your bread tin & close your oven. Lower heat to 200°C (392 F) & bake for about 25 minutes.
  3. When ready, buns are browned & risen. Tap on the bottom to see if baked through. If it sounds hollow, it is fully baked! Place onto a wire rack, to cool down completely. When ready, eat with a big smile on your face! 🙂 Yummy Yum! They won’t last for 2 days! Do you have any tips in scoring your bread tops better? Do I have to slash deeper?         Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too! When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.

I have a version for a IMac, iPad, iPhone.
I also have a version in PDF-format.

Click onto the photo below :

Posted in Recipes

Semolina Sourdough Bread!

This is my husband’s favourite sourdough bread of the moment. It is an all round delicious bread. You have a mild sourdough flavour & you can top it with anything that you like. It is yellow-white in colour.

I made it already 3 times. Yesterday, it was sourdough bread day! I felt I was a real sourdough baker! I made these tasty beauties:

2 Semolina sourdough breads!

Look at the yummy interior! 🙂


Recipe: For 1 semolina sourdough bread/ For 2 breads, double this recipe!

Ingredients per bread:

190 gr active sourdough, I used an oat sourdough ( this is a more stiffer sourdough)

270 ml warm water

260 gr organic white flour (T 65)

250 gr organic semolina

9 gr salt


  1. Take your Kenwood major & place dough hook, in. In fitted bowl ad active oat sourdough & warm water. Mix on low-speed, aka number 1-2 for 15 seconds. In another bowl, add 2 flours & salt. Mix with a spoon. Add dry ingredients to bowl with wet ingredients. Start to mix on low-speed aka number 2 for 4 minutes or so. Turn power higher to number 5 & knead for 5 minutes. Then, your dough is nearly ready & elastic! Take dough out of bowl with dough scraper & knead it for another 5 minutes. You don’t need any flour!!! I do the stretch & fold method a few times. Take your bread tin & smear it in with baking margarine. You need to grease it properly, all sides & corners too. Make a roundish shape of your dough. Place in the middle of your bread tin & place closed plastic bags over it & leave it to rise for 1 long rise for 5- 6 hours, in a warm place until doubled or tripled in size.
  2. Just before baking in oven, preheat to 220°C (428 F) for at least 10 minutes. Then, score your bread. Boil water & pour it into a smaller ceramic baking dish. Put this besides or under your bread tin in the middle of the oven & reduce heat to 200°C (392 F) & bake for about 30-35 minutes or until browned & baked through! Lower oven heat if you need to. My breads were ready after 33 minutes each! When ready, remove from the oven with oven gloves! Turn bread out of the tin & place onto a wire rack to cool down completely! Tap on the bottom of the bread, if it sounds hollow, your bread is fully baked. When cold, eat! Repeat! Store in an organic bread bag! MMM!   Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too!When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.I have a version for a Mac, iPad, iPhone.
    I also have a version in PDF-format.

    Click onto the photo below : 

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 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

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!

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 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!

♥ Stay Tuned & subscribe by email! Join 2,000 email subscribers now!!! It is free!!!! Click the link here below to subscribe, also get my free E-Book: healthy Vegan Christmas! 11 new unpublished recipes & 8/10 are also glutenfreee!