Sweet Potato Nice Cream

One of my favorite things for staying cool in this hot weather is a serving of delicious, smooth and creamy, refreshing nice cream. I love how a frozen banana is pretty much all you need for a cooling and naturally sweet treat – but I also love experimenting with different flavors and fun ingredients.

Yesterday, for a post-workout meal I added some frozen sweet potato to my blender and ended up with a super satisfying, dessert-like concoction that left me with a big smile on my face. You can blend frozen sweet potato, frozen banana and cacao for a very simple version (with dates or maple syrup for extra sweetness), but below I’ll share with you exactly what I used.

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Ultimate Banana Bread by Nourishing Amy

Today’s recipe is from my wonderful friend Amy from Nourishing Amy (@nourishing.amy) and I’m so happy to share it with you, because it’s epic.

There are arguably some recipes that we all should have in our repertoire and one of these is banana bread. We all need a good banana bread recipe for cold winter evenings and a cup of tea, just as much as for summer brunch outside, served with fresh fruit, and for that any-time-of-year moment when we realize those bananas just need to be eaten.

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Fluffy Cacao & Date Swirls

Baking with yeast is one of my absolute favorite things to do in the kitchen, for the simple reason that it’s so rewarding. Taking that extra bit of time (the rising!) and effort (the kneading!) is well worth it in my opinion, when you consider that sense of accomplishment of seeing your dough rise, and the delight of that first doughy bite.

Today I’m sharing a recipe with you for super soft swirl buns with a sweet cacao-date filling. They’re perfect for brunch or a snack – eaten as they are or with some nut butter on top! Hope you enjoy! {brand collaboration with Iswari}

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Pumpkin PB Chocolate Chip Mini Loaves

Rarely does it happen that a bake turns out exactly as I visualized in my head, but this is one of those wonderful times. While trying to fall asleep the other night I was dreaming up recipes to use up some leftover pumpkin, and I’m absolutely delighted with how these little loaves turned out this morning. Soft, moist, sweet and so satisfying – with richness from the peanut butter and bittersweet bursts of dark chocolate.

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Chocolate Date Cookies

I’m back with another simple, speedy and satisfying recipe – this time for delicious and nutritious chocolate date cookies. These came about last Saturday morning, when I realized I had just over one hour left to shower, get ready and prepare a dessert to bring along to my boyfriend’s.

Often when I bring food along, I tend to go with a tried and tested recipe, or something new that I’ve carefully thought out. Last week, however, I quite enjoyed chucking ingredients into a blender, fuelled by adrenalin and an optimistic sense that, somehow, this would not be a disaster. The cookies I ended up definitely exceeded my expectations, and got great feedback at the event I made them for.

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Gingerbread Cookies

I’m back with another recipe – just in time for Christmas, in case you still have some festive baking to do.

Gingerbread cookies are probably my favorite festive bake, as they’re just so much fun to make and decorate (especially while singing along to Christmas songs). Last year I was too busy trying to keep up with the demand for mince pies to make any other bakes. This year, however, I went straight in for my first ever plant-based gingerbread men. I made a batch yesterday and another today – slightly sweeter in taste and thinner and crispier in texture – which I am very happy with (as highlighted by the undisclosed amount I have already eaten).

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Pumpkin Pies with Cacao Pecan Crust

Chilly weather, cloudy days and early darkness all feed the desire for something warm and comforting, like a cup of tea. Or better yet: A cup of tea with a delicious (mini) pie!

These little pies are such a tasty treat, perfect in the afternoon with a cup of tea or coffee or maybe even a hot chocolate. They’re also packed with wholesome ingredients that make them a nourishing indulgence and a steady source of energy.

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Breakfast Cookies

Cookies for breakfast? Sure! I remember when I was on holiday as a child, my sister and I would always make a beeline for the sweet breakfast treats at the hotel buffet: pancakes, pastries, cakes and cookies. It was so exciting to us that we could have these foods for breakfast. (My mom always made sure we ate a bowl of fruit first, though – something I appreciate today more than back then!)

As much as I still love the idea of having cookies for breakfast, my tastes and preferences have changed and I no longer consider cookies with lots of sugar and refined ingredients an appealing way to start the day. That’s why I’ve created this recipe – cookies so wholesome and nourishing that they really can replace breakfast, but also sweet and yummy enough to taste like a little treat.

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Chocolate Chip Cookie Dough

I’ve been seeing tempting bowls of chickpea cookie dough around Instagram and couldn’t resist making my own. After all, who doesn’t want to feel like they’re eating cookie dough for breakfast, while nourishing and fueling themselves for the day ahead? There’s just something so satisfying about eating “dessert” for breakfast.

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Blackberry Vanilla Cake – The Zesty Lime

Today I’m sharing with you a recipe by my wonderful friend and gifted foodie Rebecca (you may know her gorgeous account: @thezestylime – if not, I highly recommend you check it out for stunning plant-based food porn!).

Rebecca was sweet enough to surprise me with a slice of this blackberry vanilla cake at my farewell dinner in London, and I was blown away by how delicious and satisfying it was. It’s not very surprising, therefore, that hers was the first cake I baked upon being reunited with an oven, back home in Switzerland! I’ve already made this cake twice – if that’s not love than I don’t know what is! It’s definitely a keeper, and I couldn’t be more pleased to share it with you today:

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