High tea & Snacks

This is what you need:

3 eggs, organic

1 cup rice flour

1/4 cup tapioca flour

1 tsp vanilla aroma

Pinch of salt

1/8 cup stevia sugar

1 cup unsweetened almond milk

2 tbsp margarine or oil

This is how you make it:

Make a batter of the above ingredients.Heat a pan over medium heat and grease lightly with some coconut oil.

Spoon a layer of batter into the pan when it is warm and take the pancake for 4-5 minutes, turn and let it cook for another 3 minutes.

Place the pancake on a plate and fry the rest of the pancakes.

This is what you need:

For 48 pieces:

200gr gluten free flour mix

70gr pure stevia sugar

1 egg, organic

25gr margarine

200ml unsweetened almond milk

Pinch of salt

4gr baking powder1

tsp vanilla bourbon, organic

This is how you make it:

Place all ingredients in a mixing bowl and mix thoroughly with the food processor.

Place in the fridge for an hour.

Heat the poffertjes pan or appliance, before rubbing with oil or cooking spray.

1 tsp is good for baking 1 poffertje, bake them for 3-4 minutes and turn with a fork and spoon or whatever you find easiest.

Let cool on a plate and sprinkle with icing sugar.

This is what you need:

2 cups almond flour

1/2 cup arrowroot or tapioca flou

r1/2 tsp baking powder, organic

1/3 cup maple syrup

2 tsp vanilla bourbon, organic

1 tsp guar gum

This is how you make it:

Make a dough from the above ingredients.

Cut the dough in half and place it in 2 bowls.

In one bowl add a tsp vanilla powder without sugar

.In the other bowl add 2 tbsp raw cocoa powder with 2 tbsp stevia granulated sugar.

Wrap in foil and refrigerate for a few hours (preferably overnight).

Preheat the oven to 180 degrees hot air.

Line the baking tray with baking paper and make round cookies from the dough.

Fill the plate and bake for 12-15min.

Take out and let them cool on the baking paper on a wire rack.

Bake all the cookies in this way until the dough is used up.

It is best to store the cookies in an iron cookie jar.

This is what you need:

Place these ingredients in a bowl and mix well:

Half cup brown rice flour

Half cup tapioca flour

1/3 cup cornstarch

1/8 tsp guar gum

1 tsp baking powder

Take 200 grams of the flour mix for the gingerbread cookie.

Other ingredients for the gingerbread cookie:

100 grams of brown sugar or 70 grams of palm sugar

1 tbsp cinnamon

80gr margarine

2 eggs, organic

Pinch of salt

Marzipan without refined sugars (see recipe).

Topping: Shaved almonds or roasted almond pieces

Optional: ginger powder

This is how you make it:

The marzipan is ready and cool in the refrigerator for 3-4 days.

Take the supplies for the gingerbread cookie and make it into a dough.

Chill overnight in the fridge.

Take a sheet of baking paper and roll out half of the dough between a second sheet of baking paper.

You take the shape of a square brownie.

Place the dough in the mold with the sheet of baking paper and make sure that you have some edge.

Remove the marzipan from the fridge and take 2/3 of it.

Place it on a sheet of baking paper and roll out to a layer of 2 cm in the desired shape and carefully place this on the first layer of the gingerbread cookie and also lies nicely along the edge.

Sprinkle very lightly with ginger powder if desired.

Take the second part of the speculoos dough and roll it out in the same way as the first layer

.Invert it in the mold with the baking paper and carefully remove the baking paper and make sure that the edges are evenly distributed, press lightly.

Press in toasted almonds or slivered almonds.

Bake in the oven at 175 degrees for 40 minutes.

Then remove from the oven and allow to cool slightly before removing from the mold.

Let cool well on a rack.

Finish with powdered sugar or arrowroot.

This is what you need:

120 grams almond flour

30 grams chestnut flour

)50gr tapioca flour

Pinch of salt

Pinch of baking powder

60ml melted coconut oil

2-3 tbsp raw honey

5 tbsp water or 1 egg, organic

This is how you make it:

Make a dough from the above ingredients.

Cover with foil and place in the fridge overnight.

Preheat the oven to 180 degrees hot air.

Take out the dough and line a baking tray with baking paper.

Form the dough into cookies on the plate.

Bake the cookies for 12 minutes.

Then take them out and let them cool on a wire rack lined with baking paper.

Store the cookies in an iron cookie jar.

This is what you need:

(for 10 pieces)

50gr buckwheat flour

40gr almond flour

45 gr arowroot

25 g margarine

100gr yogurt

1 tsp flour improver

1/5 tsp baking powder

1/8 tsp vanilla aroma

2 eggs, organic

40gr stevia sugar

This is how you make it:

Make an even batter of the above ingredients and make sure that no lumps remain in the dough.

Heat the waffle iron and scoop a tablespoon of dough on each side, close the waffle iron and let it bake for 5 minutes

.Remove the waffles afterwards with a (prick) fork and let cool on a grid lined with baking paper.

Bake all the waffles in this way until the dough is used up.

The waffles can be frozen in cling film.

This is what you need:

2 cups Steph's flour mix*

1/4 cup stevia sugar

1 1/2 tsp baking powder, organic

1/2 tsp salt

1 egg, organic

1 cup almond milk unsweetened

1/4 cup margarine

1 tsp vanilla bourbon, organic

This is how you make it:

Make a smooth thick batter with the above ingredients.

Cover with foil and put in the fridge for at least 2 hours.

Remove it afterwards and preheat the frying kettle or pot to 175 degrees.

Take 2 tablespoons and shape it into a ball with 1 scoop of batter and slip into the hot oil, fry no more than 5-6 at a time.

Turn regularly with a spoon and take them out after 5-7 minutes.

Place them on a plate lined with kitchen paper to drain.

Sprinkle with powdered sugar or icing sugar, arrowroot.

*Stéph's flour mix:

For about 550 grams of flour.

168 grams of brown rice flour

168 grams of corn flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

16 grams guar gum

This is what you need:

1 cup hazelnut flour

1/2 cup tapioca flour

1/3 cup stevia sugar

Pinch of vanilla powder

5 tbsp margarine

1/2 tsp salt

Optional: pieces of dark chocolate of at least 75% cocoa.

This is how you make it:

Make a dough from the above ingredients.

Make a ball and wrap it in cling film and put it in the fridge overnight.

Preheat the oven to 180 degrees hot air.

Place a sheet of baking paper on the baking tray.

Make flat, round cookies and place them on the plate.

Bake the cookies for about 10-12 minutes, then take them out and let them cool on a wire rack lined with baking paper.

The cookies are best stored in an iron cookie jar.

This is what you need:

2 eggs, organic

1 cup full-fat coconut milk

1 tbsp coconut oil

3/4 cup arrowroot flour or tapioca flour

3 tbsp coconut flour

1/4 tsp salt

This is how you make it:

Make a batter of the above ingredients.

Heat a pan with some coconut oil over medium heat.

Place a ladle of batter in the pan and spread evenly over the surface.

Flip after 4-5 minutes of baking and cook for a further 3 minutes.

Place on a plate.

Bake the rest of the pancakes in this way until the batter is used up.

This is what you need:

2 cups almond flour

1/2 cup arrowroot or tapioca flour

1/2 tsp baking powder, organic

1/3 cup maple syrup

2 tsp vanilla bourbon, organic

1 tsp guar gum 

2 tbsp cinnamon

This is how you make it:

Make a dough from the above ingredients.

Cover and put in the fridge overnight

.Preheat the oven to 180 degrees hot air.

Line a baking tray with baking paper and make balls of the dough and press lightly with the back of a spoon.

Bake the nuts for 10-12 minutes.

Then take them out and let them cool on the baking paper on a wire rack.

Process all the dough this way

.Store the nuts in an iron cookie jar.

This is what you need:

2 cups almond flour

1/2 cup arrowroot or tapioca flour

1/2 tsp baking powder

1/3 cup stevia sugar

2 tsp vanilla bourbon

1 1/5 tbsp cinnamon

1 tsp guar gum

Roasted whole almonds

This is how you make it:

Make a dough from the above ingredients, except the almonds.

Cover and put in the fridge for preferably overnight.

Remove and preheat the oven to 180 degrees hot air.

Line a baking tray with baking paper and roll out the dough into a square to 1 cm thick.

Cut to desired size with a sharp knife.

Gently press in the almonds and bake for 12-15 minutes.

Then remove and let cool on baking paper on a wire rack

It's best to store them in an iron cookie jar.

This is what you need:

100gr dark chocolate of at least 75% cocoa

150gr hazelnut paste

50gr margarine

2 tbsp raw cocoa powder

1 tsp vanilla bourbon, organic

Pinch of salt

1/5 tsp guar gum

This is how you make it:

Melt the chocolate in a saucepan over a very low heat and stir in the hazelnut spread along with the margarine and raw cocoa powder, vanilla bourbon and a pinch of salt and finally the guargum.

Place in the fridge for half an hour and stir again.

Let it sit in the fridge for a few hours, then take it out.

Make flakes of the chocolate tablet using a cleaver or mandolin.

Take two teaspoons and shape truffles with the firm chocolate filling.

Roll this through the chocolate chips and make sure the truffle is nicely covered.

It's a bit quick to work because the chocolate filling melts quickly.

Store in an airtight container in the refrigerator.

This is what you need:

Roll marzipan (see recipe)

Bowl of raw cocoa powder mixed with stevia sugar (equal amounts)

This is how you make it:

Roll the marzipan into balls when it has come to room temperature.

Roll in the cocoa powder.

Store in an airtight container in the refrigerator.

This is what you need:

Pancakes 10pcs:

200gr gluten free flour

650ml plant-based milk (almond milk unsweetened)

4 eggs, organic

1/2 tsp vanilla powder without sugar

1 tsp vanilla bourbon

35gr stevia pastry sugar

Half tsp salt

30gr olive oil

Pinch of salt

This is how you make it:

Make a batter of the above ingredients.

Place the batter in the fridge for 2 hours to let it rest.

Place a pan with a little bit of oil on the fire and let it get warm

.A soup spoon is one pancake, turn when the pancake comes loose from the pan or after 4 minutes, let it cook for another 3 minutes on the other side.

Place on a plate and bake all the pancakes in this way.

This is what you need:

Chopped and roasted almonds without sugar.

Portion of chocolate topping.

Portion of caramel sauce (see recipe sauce and dips section)

Pie bases:

2 cups almond flour

1/5 cup arrowroot flour or tapioca flour

1/3 cup raw honey or stevia sugar

1/4 tsp salt

1/4 cup margarine or oil

1 egg, organic (optional

)1/2 tsp vanilla bourbon

Chocolate topping:

150 gr dark chocolate of at least 75%Or make your own:

50gr cocoa butter

50gr raw cocoa powder + 2 tbsp raw honey + a few drops of pure stevia to taste

1 tsp vanilla bourbon, organic

Optional: small pinch of salt

This is how you make it:

Pie bases:

Preheat the oven to 175 degrees.

Make a soft dough from the above ingredients.

Lightly grease the pie crusts.

Form a bottom with the dough in the molds, this takes some patient work.

The dough is soft enough that you can do this with your fingers.

Place the pie crusts in the oven for 12-15 minutes.

Then take it out and let it cool down.

Chocolate topping:

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

Stir in the cocoa powder and taste if it is sweet enough.

Keep slightly warm.

After the pie crusts have cooled down, fill them 2/3 with caramel sauce that is still runny and lukewarm.

Then a layer of chocolate topping.

Sprinkle over some toasted and chopped almonds.

Place in the fridge for at least 2-3 hours.

Store in the refrigerator.

This is what you need:

115 grams Stéph's flour mix*

55 grams of rice flour

30 grams of corn starch

1 tsp baking powder

1/2 tsp salt

100 grams of stevia sugar

1 tsp vanilla bourbon, organic

4 eggs, organic

60 grams of unsweetened almond milk

70 grams of margarine

Some apple mousse

This is how you make it:

Preheat the oven to 180 degrees.

Make a batter of the above ingredients.

Lightly grease a mini muffin tin with oil.

Pour a small tbsp batter into the mold and take a TL apple mousse and place in the middle of the dough, pour another tbsp batter over it and smooth the batter.

Place in the oven for about 20-25 minutes.

Remove the cakes and let them cool in the molds for a while, then remove from the molds and let them cool for at least an hour and a half on a grid lined with baking paper.

*Stéph's flour mix:

For about 550 grams of flour.

168 grams of brown rice flour

168 grams of corn flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

16 grams guar gum

This is what you need:

(Good for 10 cookies)

4 tbsp sugar-free syrup

100 g quinoa flakes

60 g almond flour

1 tsp baking powder

1 tbsp hazelnuts, chopped

30 g dark chocolate, chopped

Pinch of salt2

eggs, organic

This is how you make it:

Preheat the oven to 180 degrees.

Make a dough from the above ingredients.

Then roll into balls and place them on the baking tray and press gently for a nice round thick cookie of about 1cm.

Bake the cookies for about 15-20 minutes.

Then let them cool on a rack lined with baking paper.

Store the cookies in an airtight container.

This is what you need:

150 grams pure stevia sugar (more to taste)

400 grams almond flour

2 egg whites, organic

This is how you make it:

Place all ingredients in a blender and mix well until a ball begins to form.

Take it out and knead well.

Make a marzipan roll and wrap in foil.

Store in the refrigerator.

Always make the marzipan 5 days in advance before use.

This is what you need:

1 cup gluten-free flour mix

2 tsp baking powder, organic

1/2 tsp salt

2 eggs, organic

1/5 cup margarine 

1/8 cup icing sugar or half cup sugar

Sugar crystals (add just before baking)

Olive oil spray

This is how you make it:

Make a batter of the above ingredients.

Let the batter chill in the fridge for at least 2 hours.

Remove the batter from the refrigerator and stir the sugar crystals into the dough, about a handful.

Heat the waffle iron, greasing is not necessary.

With a tablespoon, spoon a scoop onto the hot plate (ball of dough) and let it bake for 3-4 minutes, then take them out and let the sugar wafers cool on a grill lined with baking paper.

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 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:

320gr gluten free flour mix

57gr margarine

50gr olive oil

70gr light brown sugar

100gr white sugar

2 large eggs, organic

227gr almond milk, unsweetened

1/5 tsp vanilla bourbon

1/2 tsp baking powder

This is how you make it:

Make a batter of the above ingredients and briefly mix with the immersion blender until you have a thick smooth mass. Turn on the donut maker until it is up to temperature and fill the openings of the donut with a teaspoon.

Check after 4-5 minutes if they are golden brown and then take them out on an oven tray lined with baking paper.

Let cool and bake all donuts in this way until the batter is used up.

Decorate with icing sugar and/or melted dark chocolate, sprinkle some chocolate sprinkles on top if desired.

The donuts can be frozen in freezer bags and also stored in the refrigerator.

This is what you need:

3 tbsp coconut oil

3 tbsp stevia sugar

1/4 tsp vanilla bourbon

75 gr buckwheat flakes

50 gr chopped almonds

1/5 tsp almond aroma

Optional: 1/4 cup seeds and kernels

This is how you make it:

Line a square baking dish with baking paper and preheat the oven to 180 degrees.

Put the coconut oil in a bowl and heat it in the microwave at 800 watts for 30 seconds.

Stir until everything has melted.

Then put the buckwheat flakes, seeds and kernels with the chopped almonds and stevia sugar in a bowl.

Add the melted coconut oil mixture and stir well.

Pour the mixture onto the baking sheet at an angle and spread evenly into a thick square, pressing down firmly.

Place in the oven for 10-12 minutes.

Remove from oven, let cool.

Put in the fridge for a few hours after cooling and then cut into bars or squares.

Store in an airtight container in the refrigerator.

This is what you need:

7 buckwheat crackers

3 tbsp cocoa powder, raw

2 tbsp coconut oil

3 tbsp peanut butter

50gr peanuts, roasted

1/8 tsp vanilla bourbon

5 tbsp caramel syrup, sugarfree

Pinch of salt

This is how you make it:

Chop the nuts finely and put in a bowl, then chop the buckwheat crackers into crumble and add to the nuts.

Add the rest of the ingredients except the coconut oil and mix well.

Melt the coconut oil in a bowl for 30 seconds in the microwave at 800 watts.

Stir it into the mixture when the coconut oil has completely melted.

Put in the fridge for a few hours until the mass has hardened and then chop into rocks with the tip of a knife.

Store in a container in the refrigerator.

This is what you need:

7 buckwheat crackers

2 tbsp coconut oil

3 tbsp almond paste

50 gr almonds

1/8 tsp coffee bourbon

3 tbsp stevia sugar

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

This is how you make it:

Crush the buckwheat crackers in a mixer together with the almonds and seeds.

Place in a bowl and then take a small bowl and add coconut oil, coffee bourbon and almond paste.

Place the bowl in the microwave for 30 seconds and stir until everything has melted.

Add to the nuts, seeds and crackers and stir well.

Shape the mixture into balls and store them in an airtight container in the refrigerator.

Tip: put the mixture in the fridge for an hour if the mixture is still too soft to make balls.

This is what you need:

150 gr cocoa butter

100 gr raw cocoa powder

1/2 tsp vanilla bourbon

100gr stevia sugar, mixed into powder

Pinch of salt

Roasted and chopped hazelnuts

This is how you make it:

Use small ice cube trays and fill the bottom with the roasted and chopped hazelnuts.

Preferably use an ice cube mold with a soft bottom to easily push the chocolate out of the molds afterwards.

Also one with a sealable top so that the chocolate does not turn white.

Melt the cocoa butter in a saucepan over very low heat.

Then stir in the sugar and vanilla bourbon.

Finally, add the cocoa powder and stir until a smooth chocolate sauce is obtained.

Fill the molds and place in the fridge for a few hours until the chocolate has set completely.

Remove from the molds and store in an airtight container in the refrigerator.

This is what you need:

3 tbsp coconut oil 3 tbsp maple syrup, sugarfree

1/4 tsp vanilla bourbon

75 gr buckwheat flakes

50 gr chopped peanuts + extra for topping

3 tbsp peanut butter

100 gr strawberry jam

Optional: 1/4 cup seeds and kernels

This is how you make it:

Line a square baking dish with baking paper and preheat the oven to 180 degrees.

Place the coconut oil, peanut butter and maple syrup in a bowl and heat in the microwave at 800 watts for 30 seconds. Stir until everything has melted.

Then put the buckwheat flakes, seeds and kernels with the chopped peanuts in a bowl.

Add the melted coconut oil mixture and stir well.

Pour the mixture onto the baking sheet at an angle and spread evenly into a thick square, pressing down firmly.

Divide the strawberry jam over the nut mixture and afterwards some peanuts.

Put in the oven for 10-12 minutes.

Remove from the oven, let cool and press the square along the sides if it has run out a bit.

Put in the fridge for a few hours after cooling and then cut into bars or squares.

Store in an airtight container in the refrigerator.

This is what you need:

2 large apples, peeled and cored

Batter:

2 tbsp almond oil

1 egg

3-4 tbsp raw honey

200ml organic unsweetened almond flour

Pinch of salt

150gr gluten free flour mix 

This is how you make it:

Cut the apples into thick slices of about 1 cm.

Make a batter of the above ingredients.

Heat a deep fryer to 180 degrees.

Dip an apple slice in the batter, drain briefly and place in the hot frying fat, do this 3-4 times.

Cook for 2 minutes and turn over.

Then take out and let the fritters drain on a piece of kitchen paper.

This is what you need:

(Good for 18 cookies)

100gr almond flour

30gr arrowroot

70gr buckwheat flour

100gr margarine

40gr stevia pastry sugar

1/8 tsp vanilla aroma

Pinch of salt

60 gr finely chopped almonds

This is how you make it:

Preheat the oven to 180 degrees.

Line a baking tray with baking paper.

Place all ingredients in a bowl and stir to form a dough.

Finally, add the chopped almonds and mix well.

Roll out a piece of clear cling film and place the dough on the foil and press into a firm roll, then put in the fridge to set for at least an hour.

Remove the roll from the refrigerator afterwards and cut pieces from the roll and form thin biscuits from them and place them on the baking tray.

Place the tray with cookies in the oven for 12 minutes and then remove, let the cookies cool on a wire rack.

Store the cookies in an airtight container.