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.

This is what you need:

500gr white almonds

1 tbsp walnut oil

This is how you make it:

Put the almonds in a mixer and add the oil.

Let it mix until smooth, this may take a while.

Store in an airtight container in the refrigerator.

This is what you need:

2 eggs, organic

1 carrot, grated and finely chopped

Small hand content of leek

Half shallot, shredded

Salt, to taste

Fresh chives

Dried parsey

This is how you make it:

Briefly pre-cook the vegetables by steaming them in the microwave in a glass jar with a lid with some water.

Beat the eggs well with some salt and parsley, together with the shallot and vegetables that are steamed (cooked). Bake the omelet and finish with fresh chives.

This is what you need:

6-7 large carrots, grated and diced

2 large parsnips, grated and diced

About 1 l of water

Small piece of fresh ginger, finely chopped

Salt, to taste

Dry parsley

Large dash of gluten-free soy sauce, organic

Few drops of stevia, to taste (optional)

This is how you make it:

Put the vegetables in a large cooking pot with water and let it simmer below the boiling point.

Mix it all together and add the herbs and other seasoning.

Finish with some dried parsley.

This is what you need:

2 egg whites, organic

Fresh basil and dried basil

Pinch of salt and pepper

This is how you make it:

Split the eggs and make an omelet of the egg whites together with the herbs, with a drizzle of olive oil.

Then roll up and finish with fresh basil.

This is what you need:

50gr arrowroot powder

50gr almond flour

100gr firm coconut cream

Half a teaspoon of salt

1 tbsp stevia pastry sugar

1 egg (organic)

This is how you make it:

Make an even batter from the above ingredients and mix everything briefly, add the guargum last and mix everything well again.

Put in the fridge for an hour.

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

Take 2-3 tablespoons of the batter in the pan in a heap, the pancake makes its own shape, turn after 3-4 minutes or when they come off the bodom of the cooking pan, bake the other side also for about 4-5 minutes, turning afterwards again, then they are nice and crispy.

Let cool on a paper towel.

Bake everything like this until the batter is finished.

This is what you need:

2 handfuls carrots, grated and sliced

1 handful of parsnips, grated and sliced

1 handful of turnip, cut into cubes

2 codfish fillet, organic

1 shallot, organic

Fresh basil

4-5 tbsp fish sauce, gluten-free  

1 liter of mineral water

50ml olive oil

Dried parsley

Stevia drops to taste

This is how you make it:

Steam the vegetables and shallot and the fish in the microwave in a  steambasket (see kitchen applications).

Put the vegetables in the water and add enough water.

Mash the cod into pieces with a fork and add it to the vegetables.

Add the herbs, oil and fresh basil.

Stir well and season extra to taste.

This is what you need:

2 cod fillets

1 handful of fresh chives

2 handfuls of pine nuts

2-3 tbsp mayonnaise

Salt to taste

This is how you make it:

Steam the cod fillets in the microwave according to the steam program (about 10 minutes) and let them cool in a bowl. Finely chop the chives and add to the cod together with the salt, pine nuts and then the mayonnaise.

Store in an airtight container in the refrigerator.

This is what you need:

1 pizza crust whole grain, gluten free

3 cubes of frozen spinach

Chicken strips, organic, slightly cooked

Tomato sauce, organic

Vegan grated cheese

Parsley

Optional: cherry tomatoes

This is how you make it

Preheat the oven to 210 degrees.

Place the pizza base on a rack lined with baking paper.

Spread a layer of tomato sauce on the bottom and spread evenly.

Divide the sliced ​​chicken strips over the pizza, then the spinach, season with some salt and pepper.

Add the vegan cheese and place in the oven for 12-15 minutes. Then remove the pizza from the oven and let it cool.

Tip: You can easily make a pizza base yourself from a wrap or thickly baked pancake consisting of buckwheat flour or almond flour.

This is what you need:

400 gr low-carbohydrate tomato sauce from vine tomatoes 250gr mixed minced meat, organic

1 onion, shredded

1 red bell pepper, diced

Olive oil

Pepper and salt

1/2 tsp vegetable stock powder, organic and gluten-free

2 tbsp dried parsley

5-6 stevia drops

This is how you make it:

Place a saucepan with a good dash of olive oil on medium heat, fry the onion for a while, then add the bell pepper until it is tender.

Add the minced meat and stir well.

Finally, add the tomato sauce and season to taste.

This is what you need:

1 small pancake (see recipe for buckwheat pancakes)

Vegan feta cheese

Vegan grated cheese

3-4 tbsp tomato sauce, organic

Pepper and salt

Parsley

Fresh chives (garnish)

This is how you make it:

Preheat the airfryer to 180 degrees for 5 minutes.

Spread the tomato sauce evenly over the pancake.

Divide the pieces of vegan feta cheese over the pizza and then the herbs and finally the vegan grated cheese.

Place it in the airfryer at 180 degrees for 6 minutes.

Then take out and let cool on a rack.

This is what you need:

1 wild boar roast

Margarine cubes

Rice wine vinegar

Thyme, pepper and salt

This is how you make it:

Remove the roast from the refrigerator for at least an hour to allow it to rest.

Place cubes of margarine evenly on the bottom of the slow cooker.

Coat the meat with the rice wine vinegar and spices, top and bottom.

Place the roast in the slow cooker and cook for 4 hours.

Check the meat with a meat thermometer, the meat is ready between 60-65 degrees in the core.

Let the roast rest for 10 minutes before slicing.

This is what you need:

1 gluten-free wrap (or buckwheat pancake)

1/2 chicken fillet, boiled or fried, finely diced

Vegan pesto

Vegan permesan cheese, grated

Pinch of salt and pepper

This is how you make it:

Heat the wrap or pancake briefly in the microwave.

Spread over the vegan pesto, evenly distributed over the wrap. Divide the chicken pieces and season lightly with salt and pepper.

Sprinkle with some vegan parmesan cheese.

Fold the bottom piece up a bit and then roll the wrap nicely.

This is what you need:

350 gr lukewarm water

3.5 gr dry yeast

2 tbsp stevia sugar

3.5 gr bread improver (NO fiberhusk)

15 gr ads and seeds

32 g fiber fin

75 gr arrowroot

65 gr oat flour

75 gr buckwheat flour

1/2 tsp salt

50gr oat flakes

Topping: 1 tbsp oat flakes mixed with 1/5 tbsp almond milk unsweetened

This is how you make it:

Preheat the oven to 50 degrees.

Take a small cake tin and grease it with some olive oil.

Place the dry ingredients in a bowl, except the yeast, and stir well.

Heat the water until it is lukewarm and add a little of it to the yeast to dissolve.

Add the rest of the water to the bread and stir well with the food processor, finally add the yeast and stir well until you have a nice batter.

Pour the bread batter into the mold and let it rise for an hour. Remove the bread from the oven after rising and heat to 200 degrees.

Mix the oat flakes with the almond milk and spread over the bread until well distributed.

Place the bread in the oven for an hour, then take it out and let it cool on a wire rack.

Remove the bread from the mold after 20 minutes and let it cool further on the grid.

Cut into 1cm slices.

You can freeze them wrapped in cling film.

This is what you need:

80gr oat flour

30gr almond flour

2 tbsp arrowroot powder

1/2 tsp baking powder

Pinch of salt

30gr stevia sugar

30gr raw cocoa powder

1 tsp vanilla bourbon

150ml unsweetened almond milk

2 tbsp oil or margarine

1 egg, organic

100gr dark chocolate, chopped 

This is how you make it:

Preheat the oven to 180 degrees and grease mini cake tins. Make a batter of the above ingredients and stir in the chopped chocolate pieces.

Pour into the cake tins to 3cm below the rim and place in the oven for 25-30 minutes.

Check doneness with a skewer.

Remove the cakes from the oven and let cool on a wire rack. Remove the cakes from the mold afterwards and let them cool on the tins for a few hours.

The brownie cakes can be frozen, cut in cling film.

This is what you need:

1 red bell pepper, diced

1 large onion, shredded

1 zucchini, diced

3 tomatoes, diced

250gr mixed minced meat, organic

2 tbsp rosemary

1 tbsp dried parsley

Pepper and salt to taste

Handful of vegan parmesan cheese

This is how you make it:

Fry the onion in a saucepan with a good dash of olive oil over medium heat, then add the vegetables and let it stew until tender.

Add the minced meat and stir until cooked through and season to taste.

Let it simmer on a low flame for about 10 minutes.

Serve and sprinkle with parmesan cheese if desired.

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:

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:

180gr frozen strawberries

30 ml water

1/8 stevia drops
40gr sugar free mapple syrup

2 leaves of gelatin or 1/8 tsp gelatin powder

This is how you make it:

Place a saucepan over medium heat with the fruit and water. Let the strawberries stew until they are tender and then stir in the sugar.

Let it simmer for 5 minutes and turn off the heat.

Stir in the gelatin powder and put the jam in a glass jar, let it cool without the lid for a few hours and then put it in the fridge with the lid on.

If using gelatine leaves, soak the leaves in cold water for 10 minutes, take them out and squeeze the water out of the leaves, then stir them well into the jam. Don't let it cook anymore!

This is what you need:

1 red bell pepper, diced

1 onion, shredded

100gr sliced ​​chestnut mushrooms

100gr basmati rice

100ml vegan almond or coconut cream

2-3 tbsp curry powder

Pepper and salt to taste

Olive oil

This is how you make it:

Fry the onion in a frying pan and then add the bell pepper, mushrooms and sauté over medium heat for a while.

Then add the cooked basmati rice and stir well.

Make sure it stops boiling and add the cream.

Season to taste.

This is what you need:

1 buckwheat wrap (recipe see above)

1 red bell pepper

A few sliced ​​mushrooms

1 tomato, diced

 onion, shredded

1 small chicken breast, organic, boiled or fried in some oil, cut into strips

1 tbsp parsley

Pepper and salt to taste

This is how you make it:

Fry the onion in some olive oil in a saucepan, then add the bell pepper, tomatoes and mushrooms and sauté until tender.

Stir in the chicken strips and divide over the wrap.

Season to taste and roll up tightly, finish with some parsley.

This is what you need:

1 cup flour mix, gluten free

1 cup almond flour

1 cup almond milk unsweetened

1/3 cup stevia sugar

1/3 tsp salt

3 eggs, organic

1 tsp vanilla bourbon

1/3 cup olive oil or margarine

1 tsp baking powder

1/2 cup chopped pistachios

This is how you make it:

Preheat the oven to 180 degrees.

Grease a cake tin with olive oil.

Make a batter of the above ingredients and finally stir in the chopped pistachios.

Pour the batter into the cake tin, smooth evenly and put in the oven for 55-60 minutes.

Check doneness with a skewer.

Remove the cake from the oven and let it cool on a wire rack. Carefully remove the cake from the mold and let it cool down further.

Cut into 1cm slices.

The cake can be stored in the freezer, wrapped in cling film.

This is what you need:

2 cod fillet

1 leek, sliced

Handful of peas

1 onion, shredded

3 tbsp curry powder

1 tbsp parsley

Handful of chopped walnuts

Pepper and salt to taste

7-8 stevia drops

This is how you make it:

Place all ingredients in the slow cooker, except the walnuts, and set it on high slow cook for an hour.

Stir afterwards, serve and finish with chopped walnuts and parsley.

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:

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:

(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:

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:

700ml lukewarm water

7gr dry yeast, mixed with some lukewarm water

2 tbsp stevia sugar

7gr bread improver  

15gr seeds and kernels

75gr fiber fin

150gr arrowroot

125gr buckwheat flour

150gr brown rice flour

1 tsp salt

100gr buckwheat flakes

This is how you make it:

Preheat the oven to 50 degrees and lightly grease a large cake tin with coconut oil.

Place the dry ingredients in a bowl and stir well.

Heat a bowl with some water until it is lukewarm and dissolve the yeast in it.

Add the water while stirring, if necessary using a food processor, and lastly the yeast.

It is a thin batter.

Pour the batter into the mold and iron evenly.

Let the bread rise in the oven for 60 minutes.

Remove the risen bread from the oven and heat the oven further to 200 degrees.

Bake the bread for an hour in the oven, then take it out and let it cool on a rack for 3 hours.

Cut into thin slices.

Toast the bread 2 minutes before eating.

The bread can be wrapped in cling film and be frozen.

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:

2 tbsp almond flour

1 tbsp brown rice flour

1 tsp arrowroot

1 tbsp raw cocoa powder

1 1/5 tbsp stevia sugar

3 tbsp almond milk, unsweetened

1 organic egg

1/2 tsp baking powder

1 tbsp margarine or coconut oil

4 drops vanilla bourbon

Optional: some finely chopped chocolate, sugar-free

This is how you make it:

Place all ingredients in a bowl and stir well.

Stir in the chocolate chips and pour the mixture into a mug. Microwave the mug at 800W for 90 seconds.

Then take it out and let it cool down for a while.

This is what you need:

150 grams of quinoa flakes

100 grams mixed unsalted nuts, coarsely chopped

25 grams of pumpkin seeds

25 grams of sunflower seeds

4 tbsp stevia sugar

 3 tbsp coconut oil

1/2 tsp vanilla bourbon

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 stevia sugar and stir well.

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

Place in the oven for 10 minutes, then stir the granola over and bake for another 7 minutes.

Then remove from the oven and let cool.

Store in an airtight container on room temperature.

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:

4 tbsp coconut oil

3 tbsp stevia sugar

1/4 tsp vanilla bourbon

75 gr buckwheat flakes

50 gr chopped pecans

1/5 tsp almond aroma

Sugarfree caramel syrup

Optional: 15gr  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, vanilla bourbon, stevia sugar with the chopped pecans 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:

150gr nut mix, unroasted and unsalted

Maple syrup (substitute, sugarfree)

Dried thyme or rosemarie

Optional: pinch of salt

This is how you make it:

Place a medium saucepan over medium heat and add the nuts to the pan.

Stir the nuts regularly until they brown and give off a scent. Remove from the heat and sprinkle the maple syrup over it and then the herbs, this may be a generous amount.

Stir so that everything is evenly distributed over the nuts and let it cool down for a while.

Then place the nuts in an airtight container and store at room temperature.

This is what you need:

2 raw crackers (low carb)

1 boiled egg, organic

2 slices of vegan cheese

2 slices of chicken breast

4-6 cherry tomatoes, finely chopped

Dried parsley, pinch of salt

Some seed mix 

3 tbsp mayonnaise, organic

This is how you make it:

Take a jar or lunch jar and roughly crumble the crackers on the bottom.

Mash the boiled egg with some parsley and divide over the crumbled crackers.

Put a slice of chicken breast on top and afterwards a slice of cheese, cut to size if necessary,

Add some mayonnaise and then the cherry tomatoes.

Place another slice of chicken breast and vegan cheese on top, some mayonnaise and finally some seed mix.

Finish with parsley and salt.

Store closed 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:

100gr margarine

1 1/5 tbsp maple syrup (substitute, sugarfree)

Pinch of cinnamon

1/2 cup pecans roasted and mixed very briefly

1/8 tsp vanilla bourbon

This is how you make it:

Place the margarine in a bowl and add the vanilla bourbon, cinnamon and maple syrup and stir well.

Add the roasted pecan nuts and mix well.

Store in a glass jar or airtight container in the refrigerator.

This is what you need:

250 gr organic minced meat

6 cherry tomatoes

2 tbsp parsley

2 tbsp almond flour

1/2 tsp salt

Pinch of fresh black pepper

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

1 egg

This is how you make it:

Put the mincemeat in a bowl and add the remaining ingredients and stir the mincemeat well with a fork until everything is well mixed and finally the cherry tomatoes and stir the mincemeat through.

Make medium balls of the mincemeat and place on a plate. Preheat the air fryer to 180 degrees for five minutes.

Place the balls in the airfryer and bake at 180 degrees for 8 minutes, then remove and let cool on a plate.

Repeat for the other balls.

This is what you need:

50gr buckwheat flour

50gr teff flour

50gr arrowroot

65gr almond flour

125ml olive oil or nut oil

150ml vegan yogurt

1/5 tsp baking powder

1 tsp flour improver

Lemon zest from 2 large lemons

4 eggs, organic

1/5 tsp salt

1/8 tsp vanilla bourbon

100gr stevia sugar

This is how you make it:

Preheat the oven to 180 degrees and grease a medium-sized cake tin with oil.

Make a batter of the above ingredients, make sure it is an even batter.

Pour the batter into the tin, smooth the top and place in the oven for 50 minutes.

Check the doneness with a skewer and then remove the cake from the oven.

Line a wire rack with baking paper, remove the cake from the tin and let it cool for a few hours.

Finish with sugar free icing.

The cake can be stored in cling film in the freezer.

This is what you need:

50gr teff flour

50 gr buckwheat flour

50gr arrowroot

65gr almond flour

1/5 tsp baking powder

1 tsp flour improver

3 tbsp raw cocoa powder

150-200 ml almond milk unsweetened

75gr stevia sugar

2-3 eggs, organic

1/8 tsp salt

3 tbsp margarine

This is how you make it:

Preheat the oven to 180 degrees and grease a medium-sized cake tin with oil.

Make a batter of the above ingredients, make sure it is an even batter.

Pour the batter into the tin, smooth the top and place in the oven for 50 minutes.

Check the doneness with a skewer and then remove the cake from the oven.

Line a wire rack with baking paper, remove the cake from the tin and let it cool for a few hours.

The cake can be stored in cling film in the freezer.

This is what you need:

350ml lukewarm water

4gr dry yeast

2 tbsp stevia sugar

4gr bread improver

30gr fiber fin

75gr arrowroot

60gr teff flour

75gr brown rice flour

1/2 tsp salt

50gr buckwheat flakes

Optional: some seeds and kernels, poppy seed topping

This is how you make it:

Preheat the oven to 50 degrees and grease a medium-sized cake tin with oil.

Make a batter of the above ingredients, make sure it is an even batter.

Pour the batter into the tin, smooth the top and place in the oven for 80 minutes to rise.

Then remove the bread from the oven and preheat the oven to 200 degrees.

Bake the bread for 50 minutes and then take it out.

Line a grid with baking paper, remove the bread from the tin and let it cool for a few hours.

The bread can be stored in cling film in the freezer.

This is what you need:

250ml unsweetened almond milk

2 chicken breast organic, cut into pieces

150 gr organic minced meat

50ml almond cream

2 tbsp stevia sugar

1 tsp salt

Some freshly ground pepper

3 tbsp dried parsley

200g mushrooms, washed and sliced

150 g celeriac, cut into cubes

20gr margarine

1 large onion, diced and finely chopped

2 tsp arrowroot

This is how you make it:

Make meatballs of the minced meat by adding 1 egg, 2 tbsp almond flour and some salt and pepper to the minced meat.

Preheat the multicooker for 5 minutes and then fry the onion and chicken pieces for 5 minutes.

Add the celeriac and 200 ml of water and let it steam for 30 minutes.

Then add the rest of the ingredients and let it steam for another 15 minutes.

Then season to taste.

Tip: Let the  stew rest for another 2 hours on the keep warm setting.

Attention!: When the multicooker is switched off and the stew is cooling, DO NOT leave the lid on the appliance, as this can cause the stew to become sour.

This is what you need:

200gr banana flour

50gr fiber fin or arrowroot

1 tsp flour improver

1 tsp baking powder

100gr stevia sugar

3 eggs, organic

Pinch of salt

3-4 tbsp margarine

250ml almond milk, unsweetened

This is how you make it:

Make a batter of the above ingredients into a nice even thick batter.

Put the batter in the pot of the multicooker and set the baking/cake program on the multicooker.

When the cake is ready, let the cake cool on a wire rack lined with baking paper.

Finish by sprinkling some arrowroot flour over the cake.

Wrap in cling film to keep in the freezer.

Tip: Warm the cake slightly in the microwave and then spread some jam or margarine in between, or banana slices for breakfast.

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:

(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:

130 gr almond flour

30gr sugar free icing

60gr margarine

1/8 tsp salt

This is how you make it:

Preheat the oven to 180 degrees.

Place all ingredients in a bowl and mix well to form a dough.

Divide the dough over a greased pie crust and smooth everything evenly.

Place in the oven for 12-15 minutes and then allow to cool in the tin on a wire rack.

Once cooled, carefully remove the bottom from the mold (preferably use a silicone mold) and place on a plate, and finish the pie crust as desired.

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.