Spongy Chocolate Cake with Peanut Icing

As much as I love the carrot cake recipe from my previous post, I feel like we need to balance it out with another chocolate recipe… This cake is also sweetened mostly with dates and has some wholemeal flour hidden in there, making this a more nutritious but just as delicious option when compared to conventional cake recipes.

The cake itself is surprisingly light (not a brownie-style cake) and works well with the thick and glossy peanut-flavoured icing. We all know that chocolate and peanut are a match made in foodie heaven. For the topping I used dried berries, but fresh ones will be even nicer (will try this once berries are in season here). Another variation idea would be to carefully cut the cake in half lengthwise, add a layer of raspberry jam and then top with the peanut icing (regretting I didn’t think of this at the time).

Without further ado, let me introduce you to this super easy, spongy chocolate cake:

Makes: 8-10 slices

Cake ingredients

Dry ingredients

  • 150g flour (I used 100g wholemeal spelt flour and 50g light spelt flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tbsp cacao powder
  • 1/2 tbsp carob powder (optional – if not available, just use more cacao powder)
  • good pinch of salt

Wet ingredients

  • 225 ml mylk (I used oat mylk)
  • 1 tbsp liquid sweetener (e.g. date syrup, maple syrup, agave nectar, rice syrup)
  • 50g dark chocolate, melted (I used 62% baking chocolate)
  • 2-3 drops apple cider vinegar
  • 85g date paste*

*The dates must be soft. I use the Sukari pitted dates from Dattelmann (international website), which are gorgeously squidgy. I am not sponsored by them but have a discount code for 15% (I get EUR 10 for each order using my code). I have been using them for years and recommending to friends as the dates are great quality and I find it cheaper ordering from there than buying smaller packets in the store – especially as I eat dates pretty much every day. If your dates are dry try soaking them in hot water first and draining, before blending.

Peanut icing ingredients

  • 50g cacao butter
  • 50g powdered peanut (I used this one)
  • 3 tbsp maple / rice syrup or agave nectar (date syrup would change the color)


  1. Preheat oven to 175 °C (non-fan), with the baking tray already inside.
  2. Combine the dry ingredients in a mixing bowl and set aside. 
  3. Separately combine and blend the wet ingredients. 
  4. Fold the wet mixture into the dry ingredients and pour the batter into a loaf-style cake tin lined with baking parchment. 
  5. Bake for ca. 25 minutes (a toothpick should come out clean) and leave to cool in the tin. 
  6. Prepare the icing by melting the cacao butter on medium low heat and subsequently stirring on the peanut powder and liquid sweetener (once the pan is off the heat). 
  7. Ice the cake directly once it has cooled and top with any desired toppings such as fresh or dried fruit, chocolate shavings, nuts, etc. (Note that due to the cacao butter the icing will harden if left overnight; if you want to serve the cake the next day try warming it up a bit beforehand. This would also be delicious with some ice cream on the side 🙂 ).


If you do try them, tag @blueberrysmiles22 on Instagram, so I can drool over your creations 🙂

Healthy Vegan Carrot Cake

I have a new obsession and it involves neither chocolate nor peanut butter – a revelation! This is a recipe I did not expect to ever create… I am the person who will always go for something chocolatey if given the option. Lemon, fruit and especially carrot cake never made my heart beat faster. Well, until now, that is…

Last week I did my best to make my boyfriend’s birthday special while both of us were working from home with no one to see and nowhere to go. In times like these, the small things count even more. One of the essential ingredients for the at-home-celebration was, of course, a birthday cake. And as his enthusiasm for chocolate and uber-indulgent desserts has bounds (unlike mine), I decided to perform the ultimate sacrifice: Bake a carrot cake. I was slightly sceptical of the endeavour, but felt good knowing I’d score some (chocolate-free) brownie points. The end result was beyond my wildest dreams: gorgeously spiced, flavourful, juicy cake with a wonderful 2 minute cashew butter icing I whipped up. I may have been even more surprised and excited than my boyfriend, after I took that first glorious bite. Over the next few days the iced carrot cake became my breakfast of choice, fuelling busy mornings and a sense of a newfound identify. (Ok, kidding on the last point, but it was pretty groundbreaking).

Long story short: I have been craving that carrot cake ever since I scarfed the last slice and I wanted more, but without all the sugar and refined flour from the recipes I’d googled. Today, I put my ideas to the test and created the healthy cousin of last week’s cake, and, it’s even better than the birthday version (my boyfriend’s words, but I agree 😉 ).

Healthy Vegan Carrot Cake with Easy Cashew Icing

Makes: 8-10 squares

Cake ingredients:

Dry ingredients

  • 150g flour (I used 125g wholemeal spelt + 25g light spelt)
  • 1 tsp baking powder
  • 1 tsp baking soda (or Natron in German)
  • 1 tsp ground vanilla bean
  • 1/2 tbsp ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground ginger
  • large pinch of salt
  • 125g finely grated carrots
  • ca. 40g raisins
  • 40g pecans, chopped

Wet ingredients

  • 1/4 cup apple purée
  • 200 ml mylk (I used oat mylk)
  • 2-3 drops of apple cider vinegar
  • 85g dates*
  • 1 tbsp date syrup
  • 1 tbsp coconut oil

Icing ingredients

  • 75g cashew butter
  • 1 tbsp maple syrup
  • good pinch of ground vanilla bean
  • ca. 3 tbsp mylk / until desired consistency reached (should be silky smooth, but not yet too runny)


  1. Preheat oven to 175°C (non-fan), with the baking tray already inside.
  2. Combine the dry ingredients in a mixing bowl and set aside.
  3. Separately combine and blend the wet ingredients.
  4. Fold the wet mixture into the dry ingredients and pour the batter into a loaf tin** lined with baking parchment.
  5. Bake for ca. 30 minutes (a toothpick should come out clean) and leave to cool in the tin.
  6. Prepare the icing by combining all ingredients and stirring with a spoon.
  7. Either ice the cake directly or (as I prefer it as long as it’s the two of us eating it:) slice into squares and ice individually before eating. The icing can be kept in the fridge for a few days.

* The dates must be soft. I use the Sukari pitted dates from Dattelmann (international website), which are gorgeously squidgy. I am not sponsored by them but have a discount code for 15% (I get EUR 10 for each order using my code). I have been using them for years and recommending to friends as the dates are great quality and I find it cheaper ordering from there than buying smaller packets in the store – especially as I eat dates pretty much every day. If your dates are dry try soaking them in hot water first and draining, before blending.

** My loaf tin is ca. 28 cm long and 10.5 cm wide. The cake ended up 3.5 cm in height. If your measurements vary make sure you adjust the baking time accordingly / keep a close eye on the cake while in the oven.

Decoration: I topped with some fresh grated carrot, but mainly for the added color. You can serve with the plain icing or top with e.g. pecans (normal or caramelized), edible flowers, grated orange zest, fresh berries, etc.


If you do try them, tag @blueberrysmiles22 on Instagram, so I can drool over your creations 🙂

Healthy Vegan Snickers

Hello and happy Sunday!

Posting a new recipe has been on my to-do list for a while, but it ended up happening in the most spontaneous way possible: After lunch today my boyfriend said he’d love a snickers. Neither of us have had one in ages, but we always have chocolate and nuts and nut butter around, so I knew I could whip something up. When I said so he sounded a little sceptical – how would it be possible to recreate something so highly processed? I shooed him out of the kitchen and got to work, free-styling while phoning my mom and trying not to get dates and melted chocolate over my phone. (Am I the only one not yet using wireless earphones? I see now why everyone else has switched).

There are so many posts of vegan snickers on Instagram and I’ve always drooled over them, making a mental note but nothing more. Luckily, they are so simple – I made them in around 30 minutes while sharing links of outdoor furniture with my mom. All you need to recreate this iconically indulgent treat (with a healthy spin!) are some basic ingredients that – if you’re anything like me – are total staples in your pantry anyway. Also, there is minimal waiting time – no thumb twiddling while waiting for things to set 😉

Healthy Vegan Snickers

Makes: 4


Biscuit base

  • 1 cup oats, ground*
  • 2.5 tbsp melted cacao butter (or coconut / other neutral oil)
  • 2 tbsp maple syrup
  • 1 pinch salt
  • 1/2 tsp ground vanilla bean (optional)

Peanut caramel layer

  • 1 cup packed soft dates (ca. 200g)
  • 1/2 tbsp maple syrup
  • 1 generous tbsp peanut butter (unsalted)
  • large handful of salted peanuts

Chocolate drizzle

  • ca. 50g melted chocolate (I used 78%)


  1. Line a loaf tin with foil (so you can easily lift the snickers out before slicing). Alternatively you could use a square Tupperware of the desired size.
  2. Combine the ground oats with the melted cacao butter and maple syrup, salt and ground vanilla until the liquid ingredients have been equally incorporated. Press the crumbly mixture down firmly and evenly, based on the height you’d like the biscuit to have. The mix won’t fill the entire tin unless you multiply the ingredients to make a larger batch. (Considering it’s the two of us and I find chocolate, dates & peanuts a highly addictive combo, I decided to start modestly 😀 )
  3. Pop the tin into the freezer (if you don’t have space, the fridge would probably work too), while you combine the dates, peanut butter & maple syrup. The dates I buy are so soft you don’t need a blender. If yours are hard, try soaking them in hot water first, draining and then blending / working them into a paste.
  4. Remove the tin from the freezer (if you used the fridge, double check that the base has sufficiently hardened to hold together) and evenly press the date paste down onto the biscuit base. Next, gently press down the salted peanuts, until the whole top is covered. Pop back into the freezer / fridge.
  5. Melt the chocolate in a small pan over low heat. Once it is all melted, gently lift the biscuit & date base out of the tin, using the foil. Using a sharp knife, slice into four snickers-sized slices. Place on some baking paper or a plate and spoon the chocolate on top.
  6. Enjoy any way you like! I sprinkled some leftover pomegranate seeds on top for some color and served with tea. You can make a larger batch and freeze some, to always have a sweet treat on hand 🙂

* I ran out of oats so supplemented with millet flakes. For the sake of convenience I recommend just using oats if that’s what you have at home. If you want to skip the step of grinding the oats, I’m guessing flour might work (haven’t tried this though).

This recipe actually turned out very similar to my Chocolate Peanut Snack Attack Squares, so feel free to check those out too if you want to enjoy this combo in a slighty different format.


I truly hope you enjoy these as much as we did! My boyfriend’s eyes shone when he took a bite and he’s already asked me to make them again. Definitely a keeper 😉

If you do try them, tag @blueberrysmiles22 on Instagram, so I can drool over your creations 🙂

Banana nut muffins

You’ve only really moved into a new place once you’ve baked muffins… anyone agree? 😀 It’s been over a month since I’ve moved flats and while I’ve done a lot of cooking, made a memorable lasagna and baked scones, there’s nothing quite like the smell of muffins baking that evokes an uncomparably cozy feeling of utter homeliness.

The inspiration – and by that I mean the urgent trigger – for these muffins were the overripe bananas that I’d subliminally assumed my boyfriend would eat and could suddenly ignore no longer. I had to act.

The result: these incredibly easy, nourishing and versatile muffins that kept me going in the afternoons and provided an easy breakfast option – plain or sometimes with a dollop of peanut butter.

Makes: 6-8 muffins


  • 2 ripe medium bananas, mashed
  • 2 tbsp peanut butter*
  • 2 tbsp chia seeds**
  • 2 tbsp coconut blossom nectar / date syrup / maple syrup
  • 150g flour (I used wholemeal spelt)
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1/2 tsp ground vanilla bean (optional)
  • ca. 180-200 ml mylk (I used oat mylk)

*I use unsalted peanut butter, 100% nuts. If using salted, feel free to skip the extra salt. ** Ground flaxseeds would also work.


  • Handful of dried cranberries / raisins
  • Chopped peanuts

Variation ideas:

  • different nut butters (e.g. almond or cashew)
  • adding chocolate chunks
  • adding jam in the center
  • mixing in chopped apricots, dates, walnuts, etc.
  • adding spices (cinnamon, ginger, cardamom, etc.) and/or orange zest


  1. Preheat oven to 180°C.
  2. Mix the mashed banana with the chia seeds, peanut butter and coconut blossom nectar in a small bowl.
  3. Add the flour, baking powder, salt and vanilla (you can, of course, combine all the dry ingredients first in a separate bowl, but the one-bowl-approach is perfectly fine too) and mylk, stirring only to combine. The mixture should be lumpy and not too runny. Incorporate any extras.
  4. Line a muffin pan with muffin cases and divide the batter evenly.
  5. Bake for ca. 16-20 minutes, they should be nice and springy. Leave to cool in the tin for a few minutes.

Hope you enjoy and let me know if you give these a go (here or on Instagram – you can find me at @blueberrysmiles22)!


Dark & Peanut White Chocolate Granola Cups

Hello and happy Monday!

Another sweet treat recipe today as, let’s face it, they’re the most fun to make (and eat). While chocolate nut butter cups have, rightly, been all the rage, I wanted to switch things up a bit by combining the silky smoothness of chocolate with the hearty crunch and hint of saltiness from the granola.

Hands down the best granola I’ve come across is the one by Nuts & Friends, a Swiss company that makes insanely delicious, organic granola in, currently, four flavours: No. 1 The Original (my personal fave), No. 2 The Basic, No. 3 The Kokos and No. 4 The Chocolate. This recipe is part of a collaboration with Nuts & Friends.

Besides the granola I’m also obsessed with the peanut white chocolate – it’s basically the love child of peanut butter and white chocolate and therefore literally my idea of foodie bliss. The peanut powder, which I originally brought back from London, I wasn’t able to find it stores, but could order online (see link below). The powder has most of the fat removed, so is not quite the same as simply grinding peanuts. If you don’t have any on hand, feel free to make a regular chocolate version or melt your favourite chocolate bar.

Dark & Peanut White Chocolate Granola Cups

Makes: ca. 10-15 mini cups (depending on the amount of granola used)


  • 50g cacao butter (you can find cacao butter in the baking section of health food stores or online)
  • 50g cacao powder or peanut powder (the peanut powder I ordered online)
  • 3 tbsp rice syrup
  • granola (I used No. 2 The Basic from Nuts & Friends, whom I collaborated with for this recipe)
  • optional: large pinch of ground vanilla bean


  1. Melt the cacao butter in a small pan over medium heat. Take the pan off the heat and stir in the cacao or peanut powder, rice syrup and vanilla, if using. Stir until smooth and there are no lumps. (If you find yourself without any of these ingredients or in need of a sweet treat ASAP then simply melt some of your favourite chocolate)
  2. Method 1: Fill some of the chocolate mixture into praline or mini cupcake forms, sprinkle some granola on top, cover with more chocolate and finish off with further granola. This is the way to go if you want to have chocolate cups with the extra crunch and excitement of the granola. If, however, you want a more equal ratio of chocolate to granola use Method 2: Add the desired amount of granola directly into the chocolate mix in the pan and combine before evenly distributing in the paper cups. (Or, like me, try both: I used Method 1 for the Peanut White Chocolate Cups and Method 2 for the Dark Chocolate Cups).
  3. Place the cups on a plate in the fridge until set.
  4. Enjoy either directly out of the fridge or at room temperature!

For more information on Nuts & Friends as well as further recipes with granola (most of which are in English) check out the N&F website.




Fluffy Vegan Pancakes with Chocolate Sauce

Hello and happy Saturday!

My second pandemic post.. Anyone else initially thought they would get a whole lot more done during self-isolation than they have so far? 😀 I pictured myself trying out more recipes, posting more, doing at-home workouts every day … but I quickly realized that what I felt like doing most when not working (from home) was just going with the flow, unwinding, reading (I’m loving reading more again!), journaling, talking to friends and family, and going for mindful walks.

And while I’ve been cooking as much as ever, I’ve also been relying a lot on meal prep so as not to require too much time for preparing food during the work week.

Part of me is definitely appreciating the slow, intentional, mindful pace of this unusual time, when there’s a lot less to coordinate, plan and decide. And I consciously resisted any self-imposed pressure to reach targets in my free-time that I didn’t feel like working towards. For me it feels as if, outside of work, I’m focusing on just being and becoming even more in tune with myself and what makes me feel good.

But now, let’s get to what really matters: These fluffy pancakes which are my favourite homemade pancakes so far! Taste-wise they’re similar to the cakey-ier ones I usually make, but they fluff up nicely while cooking and remind me a lot more of the pancakes I had as a child. This change in texture is due to: less banana, more baking powder and the addition of baking soda.

I find them sweet enough as they are but if you prefer you can add some sweetener (sugar, maple or rice syrup, for example).

Fluffy Vegan Pancakes with Chocolate Sauce

Serves: 2 (makes 6 medium pancakes + 1 taster 😉 )

Pancake Ingredients:

  • 140g flour, I used wholemeal spelt;
  • 10g ground flaxseeds;
  • 1 pinch salt;
  • 1/2 tbsp baking powder;
  • 1/2 banana, mashed;
  • ca. 230 ml plant mylk, I used rice mylk;
  • 1 tsp baking soda (Natron in German);
  • drop of apple cider vinegar or lemon juice;
  • oil for cooking, I used cacao butter.

Optional extras: some ground vanilla bean and, if you have this, some ground tonka bean (only just discovered this as an addition to baked goods).

Chocolate Sauce:

  • 1 1/2 tbsp cacao powder (I used 1 tbsp cacao and 1/2 tbsp carob powder to experiment, which is why the sauce looks so dark);
  • 2 tbsp runny hazelnut butter (can be subbed for another runny nut butter);
  • 1 1/2 tbsp maple syrup;
  • ca. 1 1/2 tbsp plant mylk / until you reach the desired consistency.


  1. Add the baking soda to the mylk, along with a drop of apple cider vinegar and set aside while you mix together the dry ingredients in a bowl (flour, flaxseeds, salt, baking powder, ground vanilla and/or tonka bean, if using).
  2. Stir the mashed banana and mylk mixture into the dry ingredients, gently stirring until combined. The mixture should be slightly lumpy, i.e. not very runny. Leave the mixture to rest for ca. 10-15 minutes – you should see some bubbles on the surface when you return.
  3. Heat up some oil on high heat in a non-stick pan. When melted add the batter with a large spoon, roughly shaping into circles. Reduce to a medium heat and cook on both sides until golden brown.
  4. While the pancakes are cooking you can prepare the chocolate sauce by simply mixing all the ingredients together.
  5. Serve your pancakes with the chocolate sauce and anything else you desire. As you can see we had ours with the rest of the banana, some fresh berries, an extra dash of maple syrup and a sprinkling of hemp seeds.



Chocolate Peanut Snack Attack Squares

Hello and happy Sunday evening!

I hope you’re all well and staying healthy and sane. In a time where it’s not as easy or advisable to go to the shops too often and where your favorite local cafe is most likely closed, it’s all the more important to be able to whip up some satisfying treats using simple, ingredients you have in your cupboard and fridge. I’m sure I’m not the only one who enjoys having a little pick-me-up to look forward to mid-afternoon…

Which is where these delightfully easy, fun and delicious chocolate peanut date squares come into play. They don’t require too much prep and use ingredients that you can keep for ages. Whether you’re at home working, studying or just chilling, one of these with a cup of tea or coffee is the perfect way to have a mindful moment.

The bottom layer, which sets the stage for this stack of goodness, is a crumbly oaty base with a hint of vanilla. The fudgey date layer is sandwiched between the oats and a layer of peanut butter, which is in turn topped with some luxurious chocolate and salted peanuts, for extra crunch and a salty kick to all that sweetness.

What I love about these slices is that they taste WAY more indulgent than the list of ingredients would suggest (mainly oats, flaxseeds, dates, peanut butter and dark chocolate, with the main sweetness coming from the dates). This also makes them a suitable pre- or post-workout snack, for instance, or breakfast on the go (for a time when we have places to go to again! 😀 ).

Makes: 6 squares



  • 100g oats, ground into flour
  • 1 tbsp ground flaxseeds
  • Pinch of salt
  • 1/2 tsp ground vanilla bean
  • 2 tbsp neutral coconut (or other) oil, melted
  • 2 tbsp liquid sweetener (I use agave / brown rice or maple syrup)


  • 200g soft and pitted dates (I use these sukkari dates; if yours are dry, try soaking them in hot water first before draining and blending)
  • ca. 3 heaped tbsp peanut butter (mine was a thick, spreadable 100% peanut one; avoid one that is too runny)
  • ca. 100g of your favorite chocolate (I like using 70-85%, depending on my mood and what’s in the cupboard);
  • optional: salted peanuts for on top


  1. Base: Mix the ground oats with the ground flaxseeds, salt and vanilla powder. Next add the melted oil and your sweetener. Line a loaf tin with baking paper and press the mixture down (first with your hands – bit easier if they’re slightly wet – and then smooth with a spoon). Depending on the size of your tin and the desired thickness of your base you may not need to use the whole tin. Place in the fridge while you turn your attention to the dates.
  2. Date layerIf your dates are super soft you can mash them with a fork or even your hands. I like adding some carob powder but if you don’t have any you can omit this step. Remove the oat base from the fridge and press the date paste down evenly with your fingers before spreading a layer of peanut butter on top. Put back into the fridge while you melt the dark chocolate.
  3. Chocolate: Gently melt the chocolate in a pan on low heat. Pour the melted chocolate on top of the peanut layer and sprinkle some salted peanuts on top before placing back into the fridge.

Once the chocolate has hardened enough for you to cut it (shouldn’t take too long), use a sharp knife to slice the layered loaf into even squares.

Hope you enjoy!

Variation ideas: use other nut or seed butters (e.g. hazelnut, almond or tahini); add a layer or raspberry jam after the oat or peanut butter for a PB&J-vibe. For extra nuttiness add some nut butter to the date layer.


Creamy Mushroom Sauce

Hello and happy Sunday,

I’m excited to finally be back with another recipe! What with the notoriously hectic lead-up to Christmas, a wonderful break with lots of offline time and a busy start to the new decade, shooting recipes and writing posts just hasn’t been on my agenda. Eating food, however, obviously has and I’ve been sharing some impromptu recipes in my instagram stories (check out my account @blueberrysmiles22 for more plant-based inspo). One of these recipes is this easy one here for a simple but so delicious creamy mushroom sauce – especially perfect for cold winter days.

I made this the first time for Christmas Eve dinner. As my family was having a more traditional festive meal I brought this mushroom sauce along, which I had with vegan Chnöpfli my Mom and I made (check out the recipe linked for the Chnöpfli – they worked so well with this sauce and only took 10 min from start to finish!). 

Serves: ca. 3


  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • ca. 10-12 large brown button mushrooms, washed and sliced
  • 200-250ml plant-based cream (I used this one out of soya; I’ve also tried a rice one which worked well)
  • Plant-based mylk, according to desired consistency (I used rice mylk)
  • 1 heaped tbsp brown miso paste
  • 1 tbsp runny almond butter
  • salt to taste
  • pinch of black pepper
  • some fresh or dried thyme
  • olive oil, for cooking
  • optional: some fresh kale or spinach
  • optional: cooked lentils or vegan chick’n (I tried Planted chick’n, which is from a Swiss startup. It’s pea-based and was absolutely delicious in this dish!)


  1. In a large pan heat up some olive oil, add the onion and garlic, a pinch of salt and cook for a few minute, stirring frequently.
  2. Next add the sliced mushrooms (if using chick’n add this first) and cook for a few more minutes before pouring in the cream, miso paste and almond butter. Stir until all is well combined.
  3. Finally add the thyme and black pepper and leave to bubble away for a few more minutes (if using kale or spinach add now) checking the taste and adding more miso / salt if needed as well as mylk, until you reach the desired consistency. (This is a contentious point whenever I am cooking with my boyfriend – he likes runny sauces where as I prefer more “concentrated” ones with less liquid. Play around and see what you like with this one!)

Serve with: pasta (in the above photo I used spelt noodles) or Chnöpfli/Spätzle (check out the recipe for this Swiss/German pasta-type dish here – it’s in German but so short and simple that you can just run it through a translator 😉 ). 

Hope you enjoy and have a wonderful rest of the weekend!


Healthy Vegan Pancakes

Hello and happy Sunday!

I’ve had a wonderful weekend filled with workouts and lots of good food with friends, enjoying the gorgeously golden autumnal weather here in Zurich. It’s a beautiful time of year and I’m feeling very mindful and satisfied with enjoying the little things, like the yellow and orange leaves on the ground, the smell of chestnuts in the air and lighting candles in my apartment while catching up with friends or cooking my Sunday meal prep.

One thing that is always part of a good weekend, if you ask me, is some soul-satisfying brunch food. And while my go-to is usually a smoothie bowl, I also have a never-ending love affair with  pancakes… They remind me of childhood and taste super indulgent, while actually being really nourishing (well, these ones at least 🙂 ). They’re also very quick to whip together and only take a few minutes to cook – perfect for when you’re hungry after a weekend workout or just in the mood for something comforting.

Easy to vary, this is the basic recipe I use when making pancakes for myself. You could sub some of the flour for cacao powder, add some nut butter or play around with different spices. I’ve also made turmeric pancakes as well as a saffron version once – you just can’t go wrong!

Serves: 1 hungry individual


  • 80g flour (such as wholemeal spelt or buckwheat)
  • 3/4 large, ripe banana
  • ca. 110 ml plant mylk (I like oat or rice)
  • 1 tbsp ground flax-/chia seeds
  • 1 tsp baking powder
  • pinch of salt
  • ground vanilla bean
  • pinch of cinnamon
  • oil for cooking (e.g. coconut oil)
  • optional: a little bit of sweetener, like rice/date/maple syrup

Serve with:

  • the rest of the banana, sliced
  • nut butter (I like almond for pancakes)
  • fresh or frozen fruit
  • maple syrup
  • hemp seeds


  1. Mash the banana and stir together with the flax/chia seeds and mylk.
  2. Stir together the dry ingredients (flour, baking powder, salt, ground vanilla & cinnamon), before combining with the banana mix.
  3. Heat some oil in a non-stick pan and cook the pancakes on medium-high heat for ca. 1-2 minutes on each side.
  4. Serve as desired and enjoy!



Harissa-Tahini Chickpea & Veggie Stir-Fry

Hello and happy Sunday!

Now that fall has arrived I’m loving cooking warming and slightly heartier dishes, such as this harissa-flavored chickpea stir-fry with mushrooms, kale, aubergine & carrots. I’ve served it with my go-to turmeric quinoa, but you can just as well accompany it with some brown rice, wholewheat pasta, potatoes etc.

Serves: 4-5


  • 1 red onion, chopped
  • optional: 1 small red chilli, deseeded & finely chopped
  • coconut or olive oil, for cooking
  • 1 x 400g tin of chickpeas, drained (skins off, if you have the time)
  • 2 large carrots, peeled & chopped into small cubes
  • 2 small or 1 larger aubergine, chopped into cubes
  • 2 large stems of kale (or 2 large handfuls)
  • ca. 6-8 small mushrooms, sliced
  • 2 tbsp tomato purée
  • 3 heaped tbsp runny tahini
  • 3 tsp of harissa spice mix
  • 1 tbsp sambal oelek / chili sauce
  • salt, to taste
  • optional: 1 tsp smokey paprika

Serve with: quinoa (ca. 80g uncooked quinoa per person), brown rice, wholewheat or spelt pasta, potatoes, etc.


  1. Heat the oil in a large pan or wok and cook the chopped onion, chili & carrots for a few minutes, stirring often. Next add the chickpeas, harissa & paprika powder as well as the tomato purée, sambal oelek and salt. Cook for a few more minutes.
  2. Add in the chopped aubergine and cook until soft.
  3. Next pour over the tahini and stir until incorporated, before adding the sliced mushrooms and, a few minutes later, the kale. Cook for another few minutes until everything is combined and cooked through.
  4. Do a taste test and season with more salt or spices, if desired.
  5. Serve with the quinoa.