havermout-kokos repen

English version of the recipe (oatmeal-coconut bars)

- preheat the oven at 160C degrees.
- melt 100 gr. coconut oil in a little saucepan.
- split 5 eggs, we don't need the eggs yolks. Mix the egg whites with the melted coconut oil, 60 gr. honey and 200 gr. sugar free apricot jam*.
- add bit by bit 350 gr. coarse oat flakes, together with 100 gr. grounded coconut and a pinch of salt.
- add 75 gr. raisins and 75 gr. cranberries and mix everything very well.
- cover a baking dish (20 x 30 cm) with bakery paper and add the oatmeal mix. Put a piece of the bakery paper on top of the mix and press firmly.
- bake the mix covered with bakery paper 40 minutes. Remove the bakery paper and bake another 10 minutes to get it gold-brown.
- let the mix cool of in the dish and cut it afterwards in bars. Nice as a snack!

*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.

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.

bonen balletjes

english version of the recipe (bean snack balls, for about 15 balls).

- soak 150 gr. kidney beans in water over night and cook ready in an hour.
- ! preheat the oven at 180 C degrees.
- put the beans in a blender and blend them to a smooth mixture.
- cut one red union and one clove of garlic in small pieces and fry in some olive oil.
- put the beans in a bowl and add the union and garlic.
- add 2 tablespoons tomato puree, 1 teaspoon paprika powder, 1 teaspoon cumin powder, salt and pepper to taste and 40 gr. oatmeal.
- mix carefully and make little balls of the mixture. If the mixture is to dry, add some olive oil. If it is to wet, add some more oatmeal.
- put the balls on a baking try covered with bakery paper and bake ready in about 20 minutes.
- turn the balls a couple of times to they become brown around.

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.

sesam reepjes

English version of the recipe (bars of sesame)

- preheat the oven at 180C degrees.
- grate 150 gr. of sesame seeds in a frying pan without oil.
- mix the seeds in a bowl with 2 tablespoons of melted coconut oil*, 2 tablespoons of agave sirup*, 1 teaspoon cinnamon and a sniff of salt.
- spread the mix on a baking try covered with bakery paper. Flatten the mix wits a spoon.
- bake ready in about 10 minutes, be careful that the seeds do not burn!
- let cool off for about halve an hour and cut into bars or break into pieces.

*available at organic food shop.

pompoen taart

English version of the recipe (pumpkin pie)

- preheat the oven at 180C degrees.
- grease a spring cake tin and melt 60 gr. coconut oil*.
- add 180 gr. oat flakes, 50 gr. coconut sugar*, one teaspoon cinnamon and a sniff of salt to a bowl.
- add the melted coconut oil and 200 ml rice milk and make a smooth paste.
- spread it on a even level to the cake tin and bake the crust for 10 minutes in the oven.
- in the mean time clean a butternut squash, cut into pieces and cook ready in 8 minutes.
- drain off the butternut pieces and mash together with one banana into a paste.
- add 100 gr. coconut sugar*, one teaspoon ginger, one teaspoon cinnamon and 250 ml coconut milk.
- stir until the blend is smooth and add 30 gr. bearded wheat*.
- scoop the mixture onto the crust and bake ready in 50 minutes.
- let the pie cool down before you cut it.

*available at organic food shop.

banaan-rozijnen brood

English version for the recipe (banana-bread)

- preheat the oven at 175C degrees.
- mash 3 bananas with a fork and add 2 eggs and 60 gr. melted coconut oil*.
- mix to a smooth blend.
- add 300 gr. bearded wheat*, 2 teaspoons of wine-stone baking powder*, sniff of salt and a pinch of vanilla-powder.
- mix to a smooth dough and add 50 gr. raisins.
- oil in a cake tin and bake ready in about one hour.

*available at organic food shop.

popcorn

English version of the recipe (popcorn)

- heat up so much oil in a sauce pan that the bottom is covered
- add a handful of special popcorn-corn and put the cover on the pan
- when the corn is done put the popcorn in a bowl and add directly a big dash of agave-syrup* in the pan. Because of the heat it will melt immediately. Pour the syrup over the popcorn and mix with a spoon. Repeat if you want it sweeter.

*available at organic food shop.

I thought I would never be able to eat popcorn because of the sugar, so this is a nice discovery which I allow myself sometimes to eat. And it tasted exactly like I had it in memory!

kikkererwten snack

chickpea snack

- preheat the oven at 180C Degrees.
- put 250 gr. of chickpeas* in a bowl and at 2 tablespoons of olive oil.
- add 1 teaspoon salt, 1 teaspoon paprika powder, 1 teaspoon cumin and some pepper and mix.
- spread the peas out on a baking try, covered with bakery paper.
- bake them for 20 minutes, scoop and bake for another 20 minutes. They have to become crispy and a bit darker. You can add more salt if they are ready if you like or use different kind of herbs.

*You can buy the dried chickpeas and let them soak over night and cook for 1,5 hour the next day. Or if you just want to try out this recipe you can buy the ones in a glass, ready to use. Whatever kind you use, let them leak out before you mix them with the herbs!

snack

English version of the recipe:

- Preheat the oven at 180 C degrees.

- use a cheese-slicer to make small slices of 1 beetroot, 1 big carrot and 1 parsnip.

- cover a baking try with bakery paper and put the slices on it, sprinkle with salt and pepper or other herbs you like.

- ready in about 15 minutes