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

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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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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