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Nuts & Grains Crackers

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Ingredients:

  • 200 g mixed nuts, almonds, grains, sesame, and chia

  • 1 egg

  • 2 tablespoons olive oil or canola oil

  • ½ teaspoon coarse salt

Instructions:

  1. Mix all ingredients well (the mixture should not be too wet).

  2. Spread the mixture thinly between two sheets of parchment paper.

  3. Bake at 160°C for about 20 minutes.

  4. Let dry in the warm oven with the door slightly open.

  5. Remove, cool, and break into 20 pieces (you can also score into squares before baking using a knife).

Enjoy!

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Chocolate & Peanut Butter Pralines

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Ingredients:

  • 6 teaspoons cocoa powder

  • 90 g natural peanut butter (100% peanuts)

  • 8 tablespoons coconut oil

  • 2 tablespoons maple syrup

Instructions:

  1. Make sure all ingredients are at room temperature.

  2. Place all ingredients in a food processor and blend until smooth.

  3. Microwave the mixture for 45 seconds.

  4. Pour into praline molds or ice cube trays.

  5. freeze for 1 hour and serve.

 

Enjoy!

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Banana pancake

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Ingredients:

  • 1 egg

  • 1 banana

Instructions:

  1. Mash the banana well and mix with the egg until smooth.

  2. Pour small “pancake puddles” onto a hot skillet.

  3. Optional: Add cinnamon and/or pure maple syrup to the batter.

Enjoy!

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Banana&chocolate cake

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Ingredients:

  • 2 eggs

  • 100 g sugar

  • 55 g Cornflour (100% pure, sifted)

  • 120 g high-quality cocoa powder

  • 5 g baking soda

  • 30 g canola oil

  • 200 g banana, mashed

  • ½ cup water

Instructions:

  1. Preheat the oven to 170°C.

  2. In a bowl, mix the Cornflour, cocoa powder, and baking soda.

  3. In a separate bowl, whisk together the eggs and sugar for about 30 seconds using a spoon or hand whisk.

  4. Add the mashed banana, water, and oil. Mix well.

  5. Add the dry ingredients and mix until the batter is smooth. (Batter will be thin.)

  6. Pour into a greased loaf pan (English cake pan) and bake for 25–30 minutes.
    The cake is ready when a toothpick inserted comes out moist but not wet.

Notes:

  • The batter is thin and not suitable for a springform pan — use a closed loaf pan.

  • If making muffins, silicone molds are recommended.

  • It’s best to sift the cornflour.

  • Do not substitute chocolate for cocoa in this recipe due to cornflour’s unique texture.

Enjoy!

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Almond Cookies

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Ingredients:

  • 3 egg whites

  • 1 cup sugar

  • 300 g almond flour

  • ½ teaspoon lemon zest

For coating:

  • Granulated sugar

  • Powdered sugar

Instructions:

  1. Beat the egg whites with the sugar for about 7 minutes until stiff peaks form.

  2. Gently fold in the almond flour and lemon zest.

  3. Chill the dough in the fridge for 1 hour.

  4. Preheat the oven to 180°C.

  5. Roll the dough into small balls. First coat in granulated sugar, then in powdered sugar.

  6. Bake for 15 minutes.

  7. Let cool before serving.

Enjoy!

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Peanut Butter & Sesame Noodles

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Ingredients:

For the sauce:

  • ½ cup smooth peanut butter (100% peanuts)

  • ⅓ cup hot water

  • 1 tablespoon honey

  • 1½ tablespoons fresh ginger, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • ½ teaspoon chili oil (optional)

For the noodles:

  • 1 package (250 g) rice noodles (made from rice or rice + water only)

  • 2 medium zucchinis, halved lengthwise and thinly sliced

  • ¼ cup green onion, finely chopped

  • ½ cup fresh coriander, finely chopped

  • 2 tablespoons toasted sesame seeds

Instructions:

  1. Place all sauce ingredients in a food processor and blend until smooth. Transfer to a large serving bowl.

  2. Cook the noodles in boiling salted water according to package instructions.

  3. Add the cooked noodles, zucchini, and green onion to the bowl with the sauce, and toss until the noodles are well coated.

  4. Add some coriander and sesame seeds on top. Serve immediately.

Enjoy!

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