Posted in Recipes

Rye Spelt Wheat Sourdough Bread studded with Roasted Hazelnuts!

Today, I created this wonderful  Rye Spelt Wheat Sourdough Bread Studded with roasted Hazelnuts! Ooh yes! I doubled my recipe to create 1 huge, well risen, big bread!!! Just look at this beauty:

This is a really easy recipe to make. You combine every ingredient in your Kenwood machine with dough hook. Knead it for at least 3 minutes. Add in the salt & hazelnuts. Knead some more. Rise 2nd time & bake for about 40 minutes. Cool. Slice. Munch. Repeat. Store in a big organic bag.

If you think, this is one huge bread, let me tell you how many grams this really is: 2068 grams! You could easily divide the bread dough into 2 equal portions & let is rise for the 2nd time in an apart oiled bread tin. This way is an option. So, I know you like to know how the bread looks on the inside, right? Well, it looks quite fabulous even:

Will you join me?

It is delicious smeared with butter, a good slice of grilled ham or some good cheese on top!

Recipe: For 1 huge big bread of + 2 kg! (Mine was 2 kg 67 gram!)


450 gr active rye sourdough

450 gr organic white wheat flour (French T 65)

250 gr organic white spelt flour

250 gr organic rye flour (French T 130)

300 ml lukewarm nearly hot water

325 gr roasted peeled hazelnuts (I buy mine like this)

12 gr of ground table salt


  1. Use Kenwood machine & place dough hook in. In the large fitted bowl, add all ingredients except the salt & hazelnuts! So, put rye sourdough into the bowl. Add with white wheat flour, spelt flour, rye flour & nearly hot water. I placed a big towel over my machine because it has now a whole bunch of flours & to prevent smearing the walls in my kitchen with sourdough-water-flour mix! We won’t want that, do we? Begin on low-speed to mix everything in. Gradually, turn speed on higher volume. Mix for about 2 minutes & then, stop machine & spread the dough out to add the salt, evenly divided & the hazelnuts too. Mix on low-speed for another minute or so & then on medium-high speed for about 4 minutes or so. Your dough will be sticky, stretched & elastic! And that is what want! 🙂 Yes!
  2. Oil a big bowl with sunflower oil on all sides. Flour your hands a bit & turn dough onto kitchen counter. Knead for 1 minute extra your dough & make a roundish shape to fit your bowl. Place a big plastic bag over the bowl & put into a warm place to rise for the 1st time for about 3 hours! Then, take bag off & turn risen dough onto itches counter with help of a dough scraper. It is easier this way. Knock back the air!
  3. Then, oil a big bread container with oil, on all sides & shape your bread into the right size & shape of your bread tin. I used a big rectangle one. Place bread dough in it. Place the plastic bag over it & put into a warm spot for the 2nd rise. Now for about 1 + 1/2 hours. Just before baking your bread, preheat your oven to 230°C (446 F)  for about 15 minutes. Place bread tin in the lower end of your oven & bake for about 15 minutes. Now, place aluminium foil all over the top of your bread to prevent turning black on the top, to prevent it from getting burned. Now, lower your oven to about 210° C a bake for another 25 minutes. See that the foil doesn’t get blown away from the fan in the oven. My bread was fully baked & very well risen after being baked for 40 minutes in total. Remove foil carefully. Turn bread carefully out of the oven tin & place onto a wire rack to cool down completely! 🙂 Cool. Slice. Munch. Repeat. Store in a big organic bag.
















Posted in Recipes

Semi Wholegrain Sourdough Bread baked in a Creuset pot with lid!

This was the 1st time, I have ever baked a sourdough bread in a closed Creuset pot! I baked it for 35 minutes with the lid on & then 10 minutes without the lid! Look at my beauty:

And here it is when half eaten:

I have to say that it is the 1st time, I used dry sourdough to bake with. I had some dry sourdough in the house! This bread is lovely on its own or smeared with butter & smoked ham or a good slice of cheese. It is also yummy with some good local lavender honey! 🙂 The air holes are a little bit smaller than with fresh sourdough. I also baked it the 1st time in this Creuset pot with lid. I also proofed this bread in the Creuset pot + lid.  Let’s see how I made this lovely bread!

Recipe: For 1 bread of 800 gr


300 gr unbleached white flour (I use French T 65)

200 gr whole grain flour ( I use French T 150)

20 gr dry sourdough (or 150 gr fresh sourdough)

6 gr ground table salt

310 ml lukewarm water


  1. Take Kenwood machine & place dough hook in. In Creuset pot, bring 800 ml of water to the boil with lid on. When bubbling, turn heat off & leave water in it. Just before placing your bread dough in the pot, discard water.
  2. Add all ingredients in this order into your bowl below. Mix on low-speed for 3 minutes & 6 minutes on high-topped, like number 5-6. Your dough will be ready now. You can add some seeds if you like. Flour your kitchen counter a bit with T 150, but not too much. Place bread dough on it & knead for another minute with your hands. Your dough will be souple & stretchy! Place your bread dough in the pot & flour the top a bit with T 150! Place fitted lid on. Place this into a hot place with max. of 30°C. Leave to proof for the 1st time until it is doubled in size. This took my dough 1 + 1/2 hour.
  3. After proving, remove lid & scatter some flour onto your kitchen counter. Knock dough back for about 1 minute. Form a roundish shape or the shape of your pot. In your Creuset pot, bring 800 ml of water to the boil with lid on. When bubbling, turn heat off & leave water in it. Just before placing your bread dough in it, discard hot water. Dry your pot & oil it & the sides too, with sunflower oil. This is to prevent sticking later on when the bread is baked in the pot!!!! Place lid back on & leave to prove for a 2nd time but a bit shorter. It took my dough about 45 minutes. Score the top like you want, I did it with a sharp bread knife: the pattern like you see on the 1st photo! Place lid on & put into the lower-end of your cold oven. Turn heat onto 220°C & bake for about 35 minutes. Then, remove lid with oven gloves, because it will be really hot!!!! Then place back into the oven , to brown the top even more for 10 minutes. Check often, to prevent burning the top. If you need to, lower your oven temp. 
  4. When baked, carefully try to turn the bread over & out of the pot. tap the back to see if it sounds hollow, then it is baked to perfection! Mine was ready! Place to cool down completely onto a wire rack! When cold, I put it into an organic bag.

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You might like other sourdough bread:

Semi-Wholegrain Seeded Sourdough Bread!












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

Vegan Low Fat Chocolate Courgette Muffins!

Today, I made these lovely Vegan Low-Fat Double Chocolate Courgette Muffins! Ooh yes! I didn’t want to use any vegan butter or vegan margarine in these tasty beauties! I knew that applesauce works! I made this recipe & tweaked it a few times to come up with this glorious wining healthy muffin recipe! You can eat it as a nice filling breakfast, or as a lovely dessert, a lovely brunch too! 🙂 I made them not too sweet! 😉 This is another delicious way to use up your home-grown yellow or green courgettes! A healthy way too! 🙂 Enjoy! xxx

Let’s see a glorious wining healthy muffin up closer, shall we?

Lovely, right?

I made this winning recipe in 10 minutes & then popped them into the hot oven for about 18 minutes! It is THAT SIMPLE!


Recipe: For 7 bigger flower-patterned muffins or 12 normal sized muffins


dry ingredients:

1 cup 3/4 whole grain flour ( French Flour T 110)

1/4 cup raw unsweetened cacao powder

3/4 teaspoon baking soda

1 + 1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup coconut sugar

wet ingredients:

1 cup shredded yellow courgette (or green if you have them)

3/4 cup apple sauce that is a bit sweetened

1/4 cup unsweetened soy milk

1 teaspoon home-made vanilla extract

add ins:

1/4 cup vegan dark chocolate chips


  1. Preheat oven to 180°C (350 F) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.
  2. Take a medium bowl & add flour, cacao powder, baking soda, baking powder & cinnamon. Mix well with a spoon. See that you don’t have any lumps left in the flour mix. Now, add coconut sugar & mix in.
  3. Preheat oven to 180°C (350 F) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.Take a medium bowl & add flour, cacao powder, baking soda, baking powder & cinnamon. Mix well with a spoon. See that you don’t have any lumps left in the flour mix. Now, add coconut sugar & mix in. In another medium bowl, add wet ingredients. This is the shredded yellow courgette, apple sauce, soy milk & vanilla. Mix well with a spoon. Now, add bowl with dry ingredients to bowl with wet ingredients & fold in the chocolate chips! Mix until it all comes together. Don’t overmix! Because I use silicon flower patterned baking mats, I don’t need to grease my mats! It is that easy! 🙂 yes! Place your silicon baking mats onto a Silpat on an oven rack for stability. Fill each one with the batter for about 3/4 or 4/4, it is up to you. My silicon flower mats, the holes are a bit bigger then standard normal muffin pans so I could fill 7 bigger flowers. When every hole has been filled, shake your mat up a down a bit to see that you don’t have any air holes left into the muffins.
  4. Bake into the lower end of your oven for about 18 minutes or until cooked through. When ready & you open your oven door, the muffins will smell amazing! Place oven rack onto kitchen counter. Leave the muffins to sit for at least 10 minutes into their silicon mats before carefully turning them over & out of the mats. I sliced one open & enjoyed it with Peter warm from the oven! Delightful! The chocolate is goeyie melty in the mouth, you don’t taste the courgette at all & the muffins is not too sweet, just right! Perfect with a cuppa of vegan latte! The muffin hasn’t got any butter or margarine in it so it isn’t heavy on the stomach at all. Leave to cool down completely. If there are any muffins left, store in a cake box! in the evening, we tasted one as a nice dessert. The next morning, I ate 2 as a nice breakfast on the go! Perfect!










Posted in Recipes

Wholegrain Irish Soda Bread Recipe! Only 4 ingredients!

Lately, I am making different Irish soda breads! They are easy & quick to make & so super delicious too! When I don’t have fresh bread in the house, I make them!

Just look at this tasty beauty: Can you see the cross??

Wholegrain Irish soda Bread!


The lovely tasty inside! yum!

This recipe is very easy to make. I used low-fat kefir in here to make it more healthy! Baking soda is used in here instead of yeast or sourdough. Let’s make this yummy bread:

Recipe: For 1 bread


500 gr (3 cups + 1/4 cup) T 150 (French whole-wheat Flour)

8 gr baking soda

8 gr ground table salt

520 ml (1 cup) low-fat kefir


1. Preheat your oven to 200°C (350 F) for 15 minutes.

2. Take a medium bowl & add 3 dry ingredients: the whole-wheat flour, baking soda & salt. Mix together with a spoon.

3. Take a measuring mug & add wet ingredient, the kefir.  Now, pour this to the bowl with dry ingredients. Mix shortly with a large spoon. Flour your counter a bit with that ww flour. Take dough out on your kitchen counter with help of your hands & a dough scraper. Knead it lightly until it all comes together. If it sticks to the bench, use a dough scraper to help you. Try to avoid adding flour!! Shape a roundish bread shape.

4. Place the bread into a sunflower oiled round bread pan. Now, with a single-edged razor blade, this is what I use, slash a cross into the crust of your bread. Not to deep though, about 1.5-2,5 cm deep. I opened my cross on all sides! The look after, looks professional, I think! 😉 See 1st photo above! 😉 Cool, right?

5. Bake the bread into the bread tin in the hot oven for about 25-30 minutes. The bread is fully baked when browned on top, risen & when you tap onto the bottom. It must sound hollow. Otherwise, place it back into the round bread tin & bake it further for another 5-10 minutes. My bread was ready after 30 minutes. Carefully take out of the oven. Remove the bread tin & place onto a wire rack to cool down completely! When cold, slice into bread slices & enjoy! I love it smeared with butter & a good slice of young cheese! 😉 The choice is yours! 😉 If there is some bread left, store in a bread bag! Enjoy sweeties! Till next time! 😉

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Posted in Recipes

Luxury Rye Raisin Bread!

Today, I made this lovely Rye raisin bread & also stuffed it with chopped roasted skinned hazelnuts! I cal this a WEEKEND BREAD! Why? Because it is perfect to enjoy in the long weekend! I only used 2 whole grain flours in here! 100 % whole rye flour + 100 % organic whole-wheat flour ( T 150).

Check out my lovely bread!

A Real Beauty!

Recipe: For 1 bread of 920 gr!!!!


300 gr 100% whole rye flour

200 gr strong 100 % whole-wheat flour (I use French T 150)

35 gr softened vegan butter

200 ml unsweetened soy milk

100 ml agave sweetened hazelnut milk

1 sachet of 9 gr vegan dried yeast

75 gr dark small dried grapes from Corinth

40 gr skinned chopped roasted hazelnuts

1 + 1/8 teaspoon ground table salt

to top the bread with: water + 20 gr whole rye flakes


  1. Take a small cooking pot & add softened vegan butter. On low-heat, melt it completely. Cool a bit. Now, add soy & hazelnut milk. Whisk. Turn the heat up a bit. The liquid needs to be lukewarm.  Add dried yeast & whisk it all in. See that there are no lumps of yeast left!! Let it rest for 5 minutes, off the heat.
  2. Take your Kenwood mixing bowl & add 2 flours & salt. Place dough hook in. Mix well on low-speed. Add dried grapes & chopped hazelnuts. Mix it in on low-speed. Finally, add yeast-butter-liquid. Mix onto number 5, aka high-speed for 8 minutes until you get a stretchable dough. It will be a bit less stretchy than when you use only white flour in your dough. You know what I mean? 
  3. Flour your kitchen counter with a bit of 100% whole-wheat flour & knead your dough with your hands for 2 minutes extra. Form a roundish shape. Oil a wider bowl with sunflower oil. Place your dough in the middle of it. Place a plastic bag over the bowl & close it firmly. Leave it to double in size in a warm place. It took my dough 3 hours to double in size.
  4. Open the plastic bag & take bowl out. Take risen dough & knock it all back on your kitchen counter. Form the shape that you want. I use my silicon bread bowl so I don’t need to grease it. I placed the plastic bag over it & tied it. I put it into a warm place to double in size, one more time. This is your second rise! When the rising time is nearly over, preheat the oven to 180° C (350 F) for 10 minutes. Remove plastic bag. With a silicon brush, brush some tap water over the top & sides of your dough & then scatter your whole rye flakes all over the top & sides of the dough. Finally, score your dough a few slashes, a pattern that you choose, with help of a dough scraper! Place silicon bread tin onto an oven rack & place in the bottom of the oven &bake for 30 minutes. This time, I didn’t close my silicon bread tin because I wanted to end up with a round bread! 😉 Ha! After baking time, stop oven & carefully remove from the oven with oven gloves. Carefully, flip your bread over & knock onto the bottom of your bread. If it sounds hollow, your bread is fully baked, if not return to your oven for about 10-15 minutes more. Place your freshly baked bread onto a wire rack to cool down completely. My bread was 910 gr! A real beauty, if I say so myself! Ooh yay! 🙂 When cooled, slice, eat & repeat! If there is leftover bread, store in a bread bag!

    The lovely inside!

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You might like these tasty other bread recipes:

  1. White Kefir Bread
  2. Vegan Chestnut Bread
  3. Vegan Spelt Bread
  4. Vegan Spelt Fig Rolls topped with Healthy Chocolate Icing
  5. Vegan Spelt Cinnamon Rolls topped with Cashew Caramel Frosting
  6. Vegan Christmas Stollen, my way
Posted in Recipes

Chestnut Bread!

The last 2 months, I have been baking, baking, baking a lot of breads. I used recipes from other blogs, bread baking books etc! Now, I am finally creating many recipes of my own so this is my latest bread. This one I made early this morning. I was up early to make a fresh bread,…ooh yes & what a special one too!

I invented this lovely CHESTNUT BREAD! Yes! This is one lovely tasty bread! I only has 5 ingredients! Can you guess which one’s?


Do you know that chestnut flour is completely gluten-free? But in this recipe, I mix it with organic T65 white flour, for extra gluten! It has a mild sweet flavor & is light brown in color. Chestnut flour is also very healthy. It is low in calories, is low-fat because it is mostly starch. Chestnut flour has a lot of good fiber in them, about 8 gr/100 gr chestnut flour. It also contains a lot of vitamin C. It is also rich in folic, like in green veggies. It also contains a lot of good minerals, zinc, calcium, magnesium, manganese & phosphorus. It also contains a good amount of potassium: 518 mg / 100 gr. So, it is unbelievably good for you! 🙂

  • Peeled Roasted Chestnuts, finely milled.
  • Naturally gluten-free.
  • Has a mild sweetness perfect for desserts and bakes.
  • This bread has a distinctive special flavor because of the milled chestnuts in here! Not everything is yummy on these slices of bread. I love to smear it with non-vegan butter & a good slice of young cheese. That is the most delicious way, I believe. It is also yummy smeared with butter alone! 😉  

I bought this lovely chestnut flour at a mill not so far away from where we live at Molens Vanden Bempt @Sint-Joris-Weert! Their website is only in Dutch.

Chestnut flour

Recipe: For 1 bread of nearly 800 gr!


150 gr chestnut flour

350 gr organic white flour ( I use French T 65 organic flour)

9 gr vegan dried yeast

1 + 1/2 teaspoon ground table salt

320 gr lukewarm water


  1. Take a medium bowl & add 2 flours. Mix with a spoon. Add dry yeast & mix in. Now, add salt & mix. Put this mix into the bowl of your Kenwood machine & place the dough hook in. Add lukewarm water & mix onto high-speed until a dough forms. Sometimes you need to scrape the sides of the bowl. Mix further. Let the machine mix the dough fully to get the gluten stretched well for about 8 minutes on higher speed. I have 6 speeds in total & nearly all the time, I mix my dough on speed 5! After these 8 minutes, the dough will get stretchy & less sticky & that is what you want! Flour your kitchen counter with a bit of the T 65 flour. Take your brown dough out of the bowl & knead it extra for about 2-3 minutes. Slap the dough or roll the dough out with your hands & fold it back again at the top & at the bottom to the inside. Then, turn your dough for a quarter. Repeat the process 3 times. Form a roundish shape. When you push gently into the surface of the dough & it springs back gently, then your dough is ready for the 1st rise. Oil a bigger bowl with some sunflower oil. Put the dough in here & cover with plastic wrap. Leave the dough to rise for the 1st time until it doubles in size. This is also called the proving time. I put my wrapped bowl onto a clean oven rack on top of my gas heater in the basement. It is very warm there. It took my dough 2 hours 20 minutes.
  2. Take plastic wrap off & take risen dough out of the oiled bowl. Knock the air out & place into a fitted bread tin or where you want your bread to be baked in. I chose my silicon bread tin. I didn’t need to oil my silicon tin. Leave to prove for a 2nd time until it has doubled in size. This took my dough 1 hour.
  3. Now, 10 minutes before you are going to bake your bread into the oven, preheat it to 220°C (425 F) for 10 minutes. Now, take a ceramic dish & fill it for 3/4 with just boiled water. Place it on the bottom go your hot oven. Just above it, place an oven rack. I slashed the bread surface 4 times with a sharp bread scraper. Then, I closed my silicon bread maker. I placed it onto the oven rack & closed my oven door. I baked my bread with the steam for 20 minutes on 220°C (425 F). After this time, I removed the hot ceramic filled dish with oven gloves! Hot, hot, hot! I baked my bread for another 12-15 minutes on 200°C! (400 F). Then, check if your bread is well-baked. Carefully removed your bread tin from the oven. Open the seal above! Watch out with the heat! Turn your bread over & check the bottom. If you tap on it, it should sound hollow. It did, so I left it on a wire rack to cool down completely! Then, enjoy!!!! 🙂 Store in a bread bag! 😉 See photos part 1, explains it very well too! 🙂 Enjoy!

Now photos, part 2:

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