This carrot cake is so easy to make, you will be surprised.
For the base
- 3 large carrots grated
- 1 cup raw walnuts
- 1 cup of soft dates
- 2/3 cut shredded coconut
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- Pinch of salt
For the cream layer
- 2 cups raw cashews (soaked overnight)
- 1/4 cup maple syrup (or agave or liquid sweetener)
- 2 tbsp lemon juice
- 3 tbsp water
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil melted
- Blend all base ingredients in the blender till well combined
- Press half of the batter in a round medium springform
- Blend the cream ingredients until smooth
- Pour half of it on the base and freeze for 20-30 minutes
- Press the rest of the base over the cream layer and top it with the rest of the cream
- Freeze it again for 20-30 min
- Spread the cream all over your cake and freeze a little more
- After it’s ready to serve
Today I have for you my all time favourite snack recipe…. the PEANUT BUTTER. And when I say my favourite it means I really love it. I could eat peanut butter with almost everything…simply just with a spoon, with fruits, in shakes, with oatmeal, with frozen yoghurt or ricotta, on pancakes and so on 🙂
Unfortunately the peanut butter in the supermarkets is loaded with sugars, sweeteners, salt, hydrogenated vegetable oils, mono and diglycerides, maltodextrin, corn syrup and so on. So that kind of peanut butter can’t be called healthy for sure, it’s actually a caloric bomb!
The good news is that making home-made peanut butter is incredibly easy and takes less than 15 minutes.
Let’s see what you will need: 250- 300 gr of dry roasted peanuts and a power blender. That’s it yes! 🙂
- Throw the peanuts in your food processor
- Start running the processor and then just let it do its thing
- After 4-5 minutes the nuts are much more finely ground, and they’re starting to stick to the outside of the blender
- Stop your food processor and scrape down the sides and bottom of the bowl
- After another 3-4 minutes the butter will start clumping together. It’s not quite peanut butter, but it’s getting there!
- Continue processing the butter for 2-3 minutes more, until it becomes completely smooth.
- Transfer the peanut butter to storage container, and that’s it, the peanut butter can be used immediately.
Here are some variations if you want your peanut butter a little different:
- Honey: add 2 tablespoons of honey in to the finished peanut butter
- Cinnamon-Raisin: add ½ cup raisins + 3 tablespoons ground cinnamon + 2 tablespoons of honey into the finished peanut butter
- Crunchy: Pulse 1 cup of peanuts into the finished peanut butter for a crunchier texture.
Try it out! Enjoy! :*
Hello my dears!
Here is the recipe of the delicious suffle I posted some time ago on my facebook. You can make these little muffins in maximum 15 minutes. they are great for breakfast, but u can carry them with you as a healthy snack during the day.
Here is what you need:
- 250 g ricotta cheese
- 2 eggs
- 2 tbsp olive oil
- black pepper
- 2 tbs of parsley, chopped
- pumpkin blossoms (10 – 15 pieces)
- 100 g parmesan, finely grated
- 1 tbs of chickpea flour
1. Set the oven to 240°C/gas 8.
2. Place the ricotta and eggs into a food processor and whiz until the mixture has increased in volume.
3. Cook the pumpkin blossoms for 10 min on olive oil and a little garlic.
3. Pour into a large mixing bowl and fold in pumpkin blossoms, salt and pepper, parsley, the chickpea flour and the parmesan.
4. Pour the mixture in small muffin tin cups and then finish by sprinkling a little more parmesan on top.
5. Cook for 15 minutes, and you are done!
Have a good appetite and enjoy! :*
I just made the most good looking and tasty breakfast in weeks!
I started to eat this kind of breakfast almost every day. It tastes so good, you can make it every day with different flavours, fruits or nuts. If I eat this first thing in the morning, it keeps me full for 2-3 hours, which is a lot for me 🙂
So here are the ingredients:
- 1/2 cup rolled oats
- 1/2 cup coconut milk, but you can use any other type of milk
- 1 banana
- 1 spoon or more cocoa powder
- 2 spoon of walnuts
- 1/4 spoon vanilla extract (optional)
- some goji berries and shredded coconut on top
Combine all ingredients in a blender on a slow speed and put in a glass. You can layer it with any kind of fruits like bananas or berries or put some cinnamon and dried fruits, but for me it was perfect like this!
You can prepare it in 5 minutes in the morning, or if you really don’t have 5 minutes in the morning, than prepare it in the evening and store it in the fridge 🙂
Have a great day guys! :*
Did you know that having two healthy snacks throughout the day in between your main meals keeps your blood sugar levels balanced, ensuring plenty of energy and brain power. Because you avoid that crash of energy you will in turn start making healthier food choices as well.
Here is the recipe of most delicious and nutrient dense snack i have ever made. These little bites are high in antioxidants, protein, fibre and good fats, helping with muscle maintenance and boosting the immune system.
1/2 cup dates
1/2 cup of walnuts
1/2 cup desiccated coconut
2 tablespoons ground flax seeds
2 table spoons of sesame seeds
2 table spoons of cashew/almond or peanut butter
2 tablespoons of raw cacao powder
splash of water if necessary
What to do…
Chop up dates and walnuts, then place all of the ingredients into a blender and mix until smooth.
Use your hands to roll the mixture into small balls.
Pour the coconut onto a chopping board and roll each of the balls until coated.
Store in the fridge.