avocado-banaan choco-ijsjes

English version of the recipe (avocado-banana chocolate ice-cream)

- cut two (ripe!) avocado's in halve, remove the seed and use a spoon to get out the pulp.
- at the pulp together with one banana, the juice of one lime, 70 ml honey and 250 ml coconut milk in a kitchen machine and mix to a smooth blend.
- add the mix to popsicles molds* and put them at least 6-8 hours in the freezer.
- melt 60 gr. dark chocolate with one teaspoon coconut oil au bain-marie.
- dip the ice-creams in the chocolate or use a pastry brush.
- allow the chocolate to be equally hard. Eat the ice-creams right away or put them back in the freezer.

* for about 8-10 ice-creams, that depends on the size of the moulds.

Foto's...

…van een paar van de receptjes die ik maakte de afgelopen weken. Meer foto's zijn ook te vinden op Instagram en Facebook: linkjes zijn rechts op dit blog te vinden.

Pictures of some of the recipes I made in the last couple of weeks. More pictures on Instagram or Facebook, you can find the links on the right of this blog.

rijstebrij taart

English version of the recipe (rice pudding cake)

- preheat the oven at 170C degrees.
- cover the bottom of a spring cake tin of 22 cm with bakery paper and grease the borders with coconut oil.
- add 150 gr. sunflower seeds to a kitchen machine and grind.
- add the seeds to a bowl and add 40 gr. coconut blossom sugar* and a pinch of salt and stir.
- melt 70 gr. coconut oil add to the seeds and mix everything very good.
- add the mix to the spring cake tin and press firmly with a spoon.
- bake ready in about 10 minutes and let it cool off.
- in the meantime bring 1 liter rice-coconut milk* to boil, together with 150 gr. basmati rice and one stick of cinnamon.
- let simmer for 30 minutes, stir regularly.
- dissolve 2 teaspoons agar agar* in 150 ml rice-milk. Cook for 3 minutes.
- take the rice pudding of the heat and add the agar agar while you stir constantly.
- pour the pudding over the seed-shell and let the cake clot for about two hours in the fridge.

- serve with a mix of red fruit.

*available at organic food shop.

fruit ijsjes

English version of the recipe (fruit ice-cream)

- cut one beetroot in small pieces and cook ready in 6 minutes.
- clean 250 gr. blue berries and 250 gr. strawberries, remove the green parts and cut in pieces.
- cut one banana in pieces.
- put all the fruit in a blender or kitchen machine and mix to a smooth blend. Add 200 ml coconut milk.
- add the mix to popsicles molds and put them at least 5 hours in the freezer.
- for about 8-10 ice-creams, that depends on the size of the moulds.

wortel-sesam taart

English version of the recipe (carrot-sesame cake)

- preheat the oven at 175C degrees.
- roast 30 gr. sesame seeds in a dry pan without oil.
- grate 400 gr. carrots.
- mix 2 eggs, sniff of salt, 1 teaspoon cinnamon, 1 teaspoon ground gingert, 1 teaspoon nutmeg, 1 teaspoon vanilla powder and the juice of halve an orange.
- add bit by bit 200 gr. bearded wheat, together with 60 gr. coconut blossom sugar* and 2 teaspoons wine-stone baking powder* and 110 ml sunflower oil.
- mix to a smooth dough.
- add the carrots and the sesame seeds and scoop through the dough with a cake spatula.
- add the mix to an oven dish (20 x 30 cm) covered with bakery paper.
- bake golden brown on about 40 minutes.

*available at organic food shop.

mango-kokos-chocolade truffels

English version of the recipe (mango-coconut-chocolate truffle)

- put 200 gr. grated coconut in a blender or kitchen machine and let it run for about 10 minutes so the coconut turns into a kind of butter/creme.
- peel of the skin of one big mango and cut into pieces. Add to the coconut and mix very well.
- add two tablespoons honey, add some more if you want it sweeter.
- make round balls out of the mixture, use a big spoon if you like. If the mixture is to wet, add some more grated coconut so the mixture will stick better.

! put the truffles add least two hours into the freezer.

- melt 150 gr. pure chocolate (I use chocolate with 92% cacao and coconut blossom sugar) au bain marie.
- use two spoons or two forks and dip the truffles into the chocolate and cover them with the chocolate.
- put the truffles on some bakery paper.
- the truffles taste the best if you put them in the refrigerator and serve them if you just get them out.
- recipe for about 20 truffles.

ronde appelcake

English version of the recipe (round apple cake)

- preheat the oven at 180C degrees.
- mix 3 eggs with 60 gr. coconut blossom sugar* until the sugar dissolved.
- add bit by bit 230 gr. bearded wheat, variated with 100 ml rice-milk.
- add 2 teaspoons cinnamon, 2 teaspoons vanilla powder*, 2 teaspoons wine-stone baking powder*, sniff of salt.
- melt 80 gr. coconut oil and add it to the baking mix.
- grease a spring cake tin with some coconut oil and dust it with some bearded wheat. Add the dough.
- bake golden-brown in about 50 minutes.
- let the cake cool of for about an hour before you get it out of the tin.

*available at organic food shop.

banaan-wortel muffins

English version of the recipe (banana-carrot muffins, for 12 muffins)

- preheat the oven at 180C degrees.
- mash 2 bananas with a fork and mix with 2 eggs.
- add 150 gr. bearded wheat, 1tablespoon cinnamon, 2 teaspoons wine-stone baking powder*, sniff of salt, 50 gr. grated coconut and mix to a smooth mixture.
- grate 2 carrots and squeeze the moisture out of the grated carrots with your hands.
- add to the dough.
- grease a muffin tin with some coconut oil and add the dough.
- bake golden-brown in 20 minutes.

!Tip: very nice with a handful of raisins.

*available at organic food shop.

kokos-limoen cake

English version of the recipe (coconut lime cake)

- preheat the oven at 180C degrees.
- grind the skin of one lime and press the juice out of the fruit.
- mix the juice and the grind with two eggs and add bit by bit 300 ml coconut milk.
- add 150 gr. crunched coconut and mix.
- melt 80 gr. coconut oil.
- add the oil various with 300 gr. bearded wheat*, 2 teaspoons wine-stone baking powder*, 60 gr. coconut blossom sugar* and a pinch of salt.
- mix to a smooth and firm dough.
- cover a cake tin with some coconut oil and dust it with bearded wheat.
- add the dough to the tin and bake the cake gold-brown in about 50 minutes.

*available at organic food shop.

Het werd weer eens tijd...

…. Voor een kleine foto collage. Als ik het niet vergeet maak ik foto's van mijn baksels. Ik vind mezelf geen erg goede fotograaf en vooral het fotograferen van eten vind ik erg lastig. Mijn blogje bestaat daarom ook uit tekeningen. Deze foto's post ik soms op de facebook pagina van Plant-aardig om het een beetje afwisselend te houden en ook om te laten zien dat ik mijn receptjes ook echt wel maak ;-) Daarom om de zoveel tijd een mini collage hier. Wil je meer foto's zien? Klik hier voor Facebook.

I thought it was about time for another photo collage. If I don't forget it I take pictures of the things I bake. I don't think I'm a very good photographer and especially taking pictures of food is not easy I think. That is why my blog is about drawings. Sometimes I post these pictures on the Facebook page of Plant-aardig, to keep it various and to show that I do make the recipes that I post ;-) That is why I post now and then a mini collage over here. Do you want to see more pictures? Click here for Facebook.

speculaas cake

Deze week een receptje van mijn zusje die een heerlijke cake voor mijn verjaardag bakte en het receptje voor me tekende! Als tip kunnen er nog twee theelepels wijnsteenbakpoeder worden toegevoegd, dan wordt de cake iets luchtiger. 

Mijn zusje bakt trouwens de prachtigste taarten. Wil je meer weten klik dan hier!

This week a recipe from my sister who made a delicious cake for my birthday and drew the recipe for me! If you like you can add two teaspoons wine-stone baking powder, that gives the cake a bit more lightness. The english version of the recipe is below the drawing.

My sister makes the most wonderful cakes. If you like to see them, click here!

English version of the recipe (ginger cookie cake)

you need:
- 200 gr. bearded wheat, 60 ml honey, 100 ml coconut oil, 2 tablespoons ginger cookie spices, 100 ml rice- or soya milk, 12 dates.
- melt the coconut oil until it is fluid.
- chop the dates in a kitchen machine.
- mix all the ingredients until the dough is a thick, sticky blend.
- cover a cake tin with bakery paper and add the dough.
- bake ready in about 55 minutes at 180C degrees.

pompoen-sinaasappel cake

English version of the recipe (pumpkin-coconut pancakes)

- clean 400 gr. pumpkin and cut it into small pieces. Cook ready in about 8 minutes and drain off.
- preheat the oven at 180C degrees.
- grind the skin from one orange.
- mash the pumpkin and mix with 2 eggs.
- melt 60 gr. coconut oil* and add to the pumpkin, in turn with 300 gr. bearded wheat*, 2 teaspoons wine-stone baking powder*, 40 gr. coconut blossom sugar*, 2 teaspoons ginger cookie spices and a pinch of salt.
- press the juice out of the orange and mix halve of it  together with the orange grind through the dough. If the dough is to dry, add some more orange juice.
- cover a cake tin with some coconut oil and dust it with some bearded wheat. Add the dough and bake ready in about 40 minutes.

*available at organic food shop.

chocolade muffins

English version of the recipe (chocolate muffins, for about 12 muffins).

- cook 150 gr. beetroot, let them cool off and rasp them.
- preheat the oven at 180C degrees.

- mix 1 egg, 100 ml rice milk, 4 tablespoons honey and 4 tablespoons agave sirup*.
- melt 60 gr. coconut oil add together with 150 gr. bearded wheat bit by bit.
- add 2 teaspoons wine-stone baking powder*, 1 teaspoon vanilla powder, 4 tablespoons cacao and a sniff of salt.
- mix to a smooth dough and add the beetroot. This makes the muffins a bit more sweet and smoother and you won't taste it! If you want the muffins to be more sweet, add some more honey.
- divide the dough in a muffin-tin or in paper muffin moulds.
- bake the muffins ready in about 25 minutes

*available at organic food shop.

blauwe bessen kokos cake

English version of the recipe (blue berry coconut cake)

- preheat the oven at 160C degrees.
- mix 6 eggs with 250 ml coconut milk.
- grind the skin of one lime and add 1 tablespoon of the lime grind and 2 tablespoons of the juice to the eggs.
- add bit by bit 1 teaspoon salt, 2 teaspoons wine-stone baking powder*, 1 teaspoon vanilla powder, 50 gr. coconut blossom sugar* and 90 gr. coconut flour*.
- mix to a smooth dough.
- melt 100 gr. coconut oil* and add it to the dough. Let the dough rest for 10 minutes, so the coconut flour can absorb the fluid.
- mix 150 gr. blue berries with 1 tablespoon coconut flour, this way the berries will not all sink to the bottom while baking the cake. Add the berries to the dough.
- grease a spring cake tin (20cm) with coconut oil and add the dough.
- bake ready in about 50 to 60 minutes.

*available at organic food shop.

sinaasappel perzik ijsjes

English version of the recipe (orange peach ice cream, for 6-8 popsicles)

- press 3 oranges
- peel of the skin of 220 gr. peaches, take the stones out.
- mash the peaches with the orange juice in a blender, mix carefully.
- taste it and see if it is sweet enough for you. If you want you can add some honey.
- add the mix to popsicles molds and putt them at least 6 hours in the freezer.

koffiekoekjes

English version of the recipe (coffee cookies, for 25 cookies)

- preheat the oven at 175C degrees.
- mix in a bowl 80 gr.  coconut blossom sugar*, a pinch of salt, one teaspoon vanilla powder, 2 teaspoons wine-stone baking powder* and 250 gr. bearded wheat*.
- melt 70 gr. coconut oil* in a pan. Take another little pan and heat 3 tablespoons rice-or almond milk and dissolve 2 tablespoons instant coffee.
- add both substances to the dough and mix. If the dough is to dry, add a little bit more milk.
- make little balls of the dough, push them flat and put them on a bakery try covered with bakery paper.
- bake the cookies  ready in about 10 minutes. Let them cool of.

*available at organic food shop.

blauwe bessen-bananen muffins

English version of the recipe (blue berry banana muffins, for 12 muffins)

- preheat the oven at 180C degrees.
- squash 3 bananas in a bowl and add 2 eggs. Mix it together to a smooth mixture.
- add on teaspoon salt, one teaspoon cinnamon, 2 teaspoons wine-stone baking powder* and 250 gr. bearded wheat*. Mix again.
- melt 75 gr. coconut oil* and add to the dough.
- at last add carefully 90 gr. blue berries to the dough.
- divide the dough in a muffin-tin or in paper muffin moulds.
- bake the muffins ready in about 25 minutes. Let them cool of for about 30 minutes.

*available at organic food shop.

spelt-yoghurt bodems

English version of the recipe (bearded wheat-yoghurt flat crusts, for 4 pieces)

- mix 250 gr. bearded wheat with 175 ml (goat)yoghurt and a pinch of salt. Knead till you have a dough ball, split into 4 parts.
- powder your worktop with some wheat and role every part into a flat kind of pancake with a diameter of 20 cm.
- heat some sunflower oil in a frying pan and bake the crusts one by one gold-brown. Add some more oil if needed in-between baking the crusts.
! you can spread these crusts with some vegetable spread and fill them with salad and goat-cheese or grilled vegetables.
! or you make them sweet: spread the crusts with chocolate paste for example and fill with banana.

- there is a lot possible with these crusts, just try fill them with what you like!

sinaasappel chocolade pasta

English version of the recipe (orange-chocolate paste) 

- cut 350 gr. dark chocolate in fine pieces (I use the chocolate from "Vivani"*, this one has 92% cacao and is sweetened with coconut blossom-sugar) and melt it au bain marie.
- grind the skin from one orange.
- cook 250 ml rice-milk* (or coconut-almond or hazelnut milk) together with the orange grind just to the cooking point.
- add the milk to the chocolate and stir to a smooth mixture.
- press the juice out of the orange and add 50 ml juice to the chocolate.
- pour the chocolate in a clean glass jar and let cool down. Keep in the fridge. You can keep the paste for about a week, but here it was almost gone immediately ;-)
- nice on bread, waffles, pancakes or just eat in out of the jar.

*available at organic food shop.

pompoen koeken

English version of the recipe (pumpkin cookies, for about 12 big cookies)

- clean a butternut squash, cut into small pieces and cook ready in 10 minutes, drain off and mash with a fork.
- melt 80 gr. coconut-oil* and add together with 100 gr. honey to the mashed butternut squash.
- add 2 eggs and mix very well.
- mix in a bowl 30 gr. bearded wheat*, 1 teaspoon salt, 2 teaspoons wine-stone baking powder*, 2 tablespoons cinnamon, 1 teaspoon ground ginger.
- add bit by bit to the butternut-egg-mix and mix it together.
- preheat the oven at 180C degrees.
- make little piles with two spoons and put them on a baking try covered with bakery paper.
- bake ready in about 15 minutes.
- nice with some coconut-creme* with a sniff of vanilla or with sugar free chocolate paste*.

*available at organic food shop.