Recipes

Breakfast

This is what you need:

Puff pastry:

1/5 cup almond flour

1/2 cup tapioca flour

1 cup full-fat coconut milk

1 tsp salt

1 egg yolk

Chocolate sticks:

50gr cocoa butter

50gr raw cocoa powder

30gr raw honey + 15-20 drops stevia (to taste)

1/2 tsp vanilla bourbon

Firm pudding:

250 ml unsweetened almond milk

1 tsp vanilla bourbon

2 egg yolks, organic

20 grams cornstarch or 10-15 grams arrowroot flour

25 grams of stevia sugar

This is how you make it:

Chocolate sticks:

Melt the cocoa butter and honey and vanilla bourbon au bain marie.

Finally, stir in the cocoa powder well.

Taste and add drops of pure stevia to taste if necessary.

Divide into elongated ice cubes and let it set in the fridge for at least 2 hours.

Make the pudding by stirring 1/3 part milk into the starch, egg yolks.

Heat the rest of the milk in a saucepan and add the sugar and vanilla bourbon.

Bring to boiling point and add the pudding mixture and stir vigorously with a whisk until the pudding thickens.

Do not let the pudding for the bread cool down because then it will solidify, let alone on a low fire in the meantime.

Puff pastry:

Preheat the oven to 180 degrees.

Take a brownie mold and grease it lightly with oil.

Make a batter with the ingredients and spoon a thin layer into the mold so that the surface is nicely covered with dough.

Place in the oven for 15-20 minutes.

Take out and let cool for 3 minutes.

Pour out the sheet of puff pastry on a sheet of baking paper so make sure it is ready. Process the puff pastry immediately while it is still warm!

Place 2 tbsp pudding three cm from the edge and spread, also remaining three cm from the edge along the other sides.

Place 2 chocolate bars in the middle, divided and roll them up in one quick motion without wanting to roll them up too tight!

Place on a baking tray lined with baking paper and brush the buns with the egg yolk mixture and the seam of the buns.

Bake on hot air for 10-15 minutes.

Take out and let it cool for a while on the plate.

This is what you need:

1/2 cup margarine

1/5 tsp vanilla bourbon

1/4 tsp salt

1/4 cup melted coconut oil

1 cup raw cocoa powder

1/2 cup maple syrup + pure stevia drops (to taste)

1/2 tsp guar gum  

This is how you make it:

Melt the coconut oil and make sure it doesn't get hot.

Stir all ingredients together and finally the guar gum.

Put in a jar and put in the fridge.

This is what you need:

100gr almond paste

35gr icing sugar

1/2 tsp vanilla bourbon

Pinch of vanilla powder 1

tbsp soy flour

1 tbsp hazelnut oil

This is how you make it:

Place the above ingredients in a blender and mix well afterwards.

Add hazelnut oil until desired thickness is obtained.

Store in a sealed jar in the refrigerator.

This is what you need:

250gr peanuts salted and roasted1

tsp vanilla aroma1

tbsp icing sugarfree

2 tbsp cocoa powder

This is how you make it:

Put the peanuts in a mixer together with the vanilla aroma, icing sugar and mix to a smooth paste.

Place the half of the peanut butter in a bowl and stir in cocoa powder, adding stevia icing if needed.

Put the chocolate peanut butter in a jar, then the vanilla peanut butter and store in the fridge.

This is what you need:

50gr arrowroot 50gr almond flour

100gr firm coconut cream

half tsp salt

1 tbsp stevia sugar

1 egg, organic

This is how you make it:

Make an even batter from the above ingredients and mix everything together, add the guar gum last and mix everything well again.

Place in the fridge for an hour.

Heat a mini pan with a dash of oil over a fairly high heat.

Pile up 2-3 tablespoons of the batter in the pan, the pancake forms its own shape, turn them after 3-4 minutes or when they come loose from the pan, fry the other side for about 4-5 minutes.

Turn them over again and they will be nice and crispy.

Let cool on a sheet of kitchen paper.

Bake everything until the batter is used up.

This is what you need:

2 eggs (organic)

1 tsp brown sugar

Pinch of salt

Half tsp cinnamon spices

25ml hazelnut oil

50ml almond milk

2 tbsp arrowroo

1 apple

Maple syrup

This is how you make it:

Beat the eggs together with the sugar, salt, spices and add the almond milk, arrowroot to the omelet.

Fry the omelet in a pan over medium heat with a dash of hazelnut oil.

Fry the apple slices with maple syrup in a pan over medium heat, seperately.

Roll the apple slices into the omelet

Finish with arrowroot for decoration.

This is what you need:

150 grams of oat flakes

100 grams of mixed unsalted nuts

25 grams of pumpkin seeds

25 grams of sunflower seeds

4 tbsp maple syrup from Sukrin  

3 tbsp coconut oil

Optional: pieces of chopped chocolate from Sukrin.

Sukrin is a brand for Belgium/Netherlands for diabetic equipment.

This is how you make it:

Preheat the oven to 180 degrees.

Line a baking tray with baking paper.

Roughly chop the nuts and add the rest of the dry ingredients. Melt the coconut oil and then add the maple syrup and stir well.

Finally, add the mixture to the muesli and pour the muesli onto the baking tray, spread evenly over the tray.

Place in the oven for 10 minutes, then stir the muesli and bake for another 10 minutes.

Then remove from the oven and let cool.

Store in an airtight container in the cupboard.

Stir in the chopped chocolate pieces.

This is what you need:

Sheet of ready-made puff pastry, gluten free

Some margarine or oil

Egg yolk, organic

This is how you make it:

Remove the puff pastry from the refrigerator for 20 minutes.

Preheat the oven to 210 degrees.

Roll out the puff pastry and cut in half, then cut the 2 halves in half again and then those 4 parts again each in half.

Brush them lightly with margarine and roll them up from top to bottom, press down and bend them.

Place on an oven tray lined with baking paper.

Brush them with an egg yolk.

Bake them in the oven for 20 minutes on the middle setting, then take them out and let the croissants cool on a wire rack.

This is what you need:

Zest of 2 large lemons

Juice of 2 large lemons

200 grams fine granulated sugar

125 grams of margarine

2 eggs, organic, beaten

This is how you make it:

Grate the lemons and juice them.

Strain the juice briefly to remove skins and seeds.

Place a saucepan of water over medium heat until warm (not boiling).

Place the lemon juice, lemon zest, margarine, eggs and sugar in a bowl and place over the saucepan.

Stir everything well with a whisk and keep stirring regularly until you get a thick, creamy mass like a pudding.

This takes 10-15 min.

Put the curd in an airtight jar and let it cool for a while without a lid, then put the lid on the jar and store in the fridge.

The Lemoncurd will keep in the fridge for about 2 weeks.

This is what you need:

Hazelnut paste of 200 gr roasted hazelnuts

100gr dark chocolate

2 tbsp raw cocoa powder

2 tbsp icing sugar, sugarfree

1/8 tsp vanilla bourbon

Pinch of salt

This is how you make it:

Roast the hazelnuts in a pan over medium heat, stirring regularly.

The nuts are roasted when a nut scent is released and the nuts turn brown in color.

Allow to cool slightly and put in a mixer into a paste.

Add the salt, vanille bourbon, icing sugar and cacao powder and stir.

Add the chocolate that's melted on low fire.

Stir until you have a smooth chocolate paste.

Note about the hazelnut paste! This may take a while for the paste to be obtained.

Can be kept on room temperature.

This is what you need:

200 grams of buckwheat flour

500ml plant-based milk

20gr stevia sugar

Pinch of vanilla powder and 1/5 tl vanilla bourbon

3 eggs, organic

Pinch of salt

This is how you make it:

Put the ingredients in a mixing bowl without the plant based milk and stir the mixture briefly, add the milk while stirring until you have a smooth, creamy batter.

Use a mixer if there are any lumps in the dough.

Heat in a pancake pan over medium heat with a dash of oil.

Pour the batter into the pan with a ladle and let it run well over the entire bottom.

Bake for 4 minutes, turn the pancake over and let it bake for another 2 minutes.

Bake all the pancakes like this, it would be about 10 pieces.

Let cool on a plate, then you can freeze them in a ziplock bag.

This is what you need:

300ml almond milk, unsweetened

3 tbsp raw cocoa powder

3 tbsp stevia sugar substitute

1/2 tsp vanilla bourbon

This is how you make it:

Place a saucepan over medium heat with the almond milk until it becomes warm, then add the cocoa powder, sugar and vanilla bourbon.

Stir to a hot chocolate and then remove from the heat.

This amount is for 3 cups of chocolate milk and can be kept in the fridge, also nice when cold.

This is what you need:

1 cup rice flour

1/5 cup sunflower seed flour

1/4 cup kernels and seeds

1/3 cup almond flakes

1/5 cup coconut oil, melted

1/3 cup maple syrup, sugarfree

1/3 cup stevia sugar

1 cup mixed nuts

1/8 tsp vanilla bourbon

Optional: 3 tbsp raw cocoa powder

This is how you make it:

Preheat the oven to 180 degrees and line a baking tray with baking paper.

Make a mixture of the above ingredients in a bowl and stir well.

Pour the mixture onto the baking sheet and spread evenly. Place in the oven for 6 minutes and stir everything afterwards. Put the granola in the oven for another 6 minutes and then take it out.

Let cool and finally, scoop the granola into an airtight container.

Can be kept on roomtemperature.

This is what you need:

200 grams of buckwheat flour

500ml vegetable milk

20gr stevia pastry sugar

Pinch of vanilla powder and 1 / 5t thsp vanilla bourbon

2 - 3 eggs, organic

Pinch of salt

Lump of margarine or drizzle of olive oil

This is how you make it:

Start by weight all the ingredients and making sure everything is at room temperature.

Add the flour to a mixing bowl and add half of the milk quantity.

Stir everything with a whisk or mixer to a smooth batter. Now we can start adding the eggs and the rest of the milk. Add this while stirring or mixing.

Our batter is now ready and we can start baking.

Heat the margarine or a dash of oil in a pancake pan.

Pour the batter into the pan with a spatula and let it run well all over the bottom.

Bake both sides until they have a nice golden brown color.