Tag Archives: favourite

Banana Bread

My Best Banana Bread

Guys, I think I’m addicted… To banana bread! So are my grandparents, by the way. Yesterday, I came back from visiting my grandparents in France. They wanted to live a bit healthier, but they still wanted to treat themselves. I decided to help them and I baked my favourite banana bread. They absolutely loved it! This one is so easy to make and you don’t even need a mixer. In France, I used a whisk because I couldn’t find anything else but it turned out amazing! Anyway, we all loved it so much that I had to make three banana breads in only 1 week. It was kind of all I ate while I was there, haha! (Just kidding ofcourse). Here we gooo:

You will need:
75 grams of ground almonds
75 grams of oat bran
1,5-2 tsp. of baking powder
1 tsp. of cinnamon
a pinch of salt
3 eggs
2 tbsp. of soy milk
2 tsp. of lemon juice
3 mashed, ripe bananas
And if you like, you can add some chopped walnuts or dried cranberries. I added some pine nuts and grated coconut.

What you’ll need to do:

Banana Bread First of all, preheat your oven at 175 degrees Celsius and grease your cake tin.

Put the dry ingredients in a large bowl and make sure everything is mixed well. In another bowl, beat your eggs (with a whisk or a mixer, it doesn’t really matter) and add the remaining wet ingredients, with the mashed bananas at last. You can now put your wet ingredients in the bowl with the dry ingredients and mix it in really well. That’s it! If you wanted to add something extra to your banana bread, now is the time. As I said I used some pine nuts for this one. I sprinkled the coconut op top when I poured it in the tin, which takes us to the next step.

Pour your mixture in the loaf/cake tin and put it in the preheated oven for about 30-35 minutes. Keep an eye on your banana bread because the baking time might be a little bit different for your oven. To check if your banana bread is ready, put a skewer in the middle of your bread, if it comes out clean, it’s ready!

 

I absolutely love this recipe and I hope you will too.

 

Enjoy!

Banana Bread

Smoothiebowl Mango/Acai Recipe

Smoothie bowl: Magic Mango x Amazing Açaí

Hello dear friends!

Hope you’ve all had an amazing weekend! My weekend included a lot of guilty pleasures, so I decided to kick off this week with a fresh and healthy start!

Açaí bowls are the perfect mix between a delicious breakfast smoothie and ice cream. It makes you full and satisfied for hours. Topped with crunchy granola and fresh fruits, this smoothie bowl is a treat for the eye (and mouth ofcourse).

First, let me tell you some facts about the açaí berry. The word açaí is pronounced ah-sah-EE. This purply-pink South-American berry is full of heart-healthy fats, anti-oxidants, minerals and fibers, and very low on sugar. It’s not always easy to find açaí in the supermarket, but most health food stores and several online stores sell this popular fruit frozen or as powder. I prefer to use açaí powder from RAW Organic Food.

For best results, make sure to use a high-powered blender, as you use frozen ingredients. Before I transfer the smoothie to a bowl, I put the empty bowl in the fridge for a few minutes. Due to this your acai bowl won’t melt right away and you can take the best picture! Let’s start!

What you’ll need for 1 serving:

  • ½ frozen sliced banana
  • ½ cup frozen raspberries
  • 1 cup frozen mango (sliced)
  • 2 tablespoons açaí powder
  • 2 ice cubes
  • ½ cup almond milk
  • 2 tablespoons rolled oats
  • optional: ¼ to ½ tablespoon honey, to sweeten it

Toppings:

  • Dried banana chips
  • Granola
  • Fresh mango
  • Fresh raspberries or blueberries
  • Mint leaves
  • Unsweetened coconut flakes
  • Chia seed

Let’s get blending:

Put the frozen banana, raspberries, mango, acai powder, almond milk (and honey) in the blender. Blend until it has a consistency of a thick and creamy smoothie, adding extra milk if needed.

Transfer the mixture to a cereal bowl and go nuts on the toppings.

Last but not least, take a photo of this pretty breakfast bowl! Don’t forget to share some pictures and tag me! 🙂

For more food inspiration, you can follow me on Instagram and Twitter. Enjoy!

XO

Smoothiebowl Mango/Acai Recipe

My favourite ‘healthy’ pecan cranberry cookies with dates

Hi guys,

I hope y’all are craving for some tasty ass cookies, because if you are, this is the place to be. The best thing? They’re guilt-free! Today is all about cranberry cookies.

So, a little while ago, my sisters were in town again (YAY!). We really wanted to bake -and eat- something real good. One of my sisters came with this recipe, and the results were deliciousss.

Alright then, the cookies! ‘Healthy’ pecan cranberry cookies with dates. These are probably the best ‘healthy’ cookies I’ve ever had. They’re nice and chewy, and they taste sooo good! Disclaimer: I’m writing ‘healthy’ within quotation marks, because the fact that they’re not that bad for you does NOT mean you could eat a whole bunch of them without feeling bad. Trust me, I’ve been there ;).

What you’ll need:

  • 150 grams of pitted dates, cut into slices
  • 125 grams of dried cranberries
  • about 16 grams of baking powder
  • 5 tbsp. of coconut oil, melted
  • 2 tbsp. of hot water
  • 2 eggs
  • about 1 tbsp. of honey (you can add a little bit more if you want the cookies to be sweeter)
  • 1 tsp. of vanilla extract
  • 100 grams of oat flour (we simply just ground some oats)
  • 125 grams of rice flour
  • a (heaped) tsp. of cinnamon
  • about a hand full of pecans, chopped (but again you can add more or less if you want to)
  • for decoration, save some whole pecans to put on top of your cookies

Let’s get baking:

For starters, put the dates and cranberries in a bowl. Add the coconut oil, baking powder and the two tablespoons of hot water and combine well. You can now set this aside.

Don’t forget to preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit)!

In another bowl, mix the eggs with the honey and the vanilla extract. Stir the remaining dry ingredients (the 2 types of flour and the cinnamon) into the mixture.

healthy pecan cranberry cookie dough

If everything is fully incorporated, you can add your cranberry mixture. Make sure that everything is well combined. To do this, you can use a wooden spoon or, if you’re die-hard, your own hands. Keep in mind that the mixture is probably not your regular cookie dough, it might be a bit sticky. At this point you can add your chopped pecans and then it’s ready to go in the oven!

healthy pecan cranberry cookie dough

You can make little heaps of your dough and form your cookies with two spoons on a lined baking tray. We made about 12 big cookies out of this recipe, but it’s your call if you want them to be a little bit smaller or maybe bigger. The original recipe said 8 big cookies so it’s completely your call. At this point it’s time to add the remaining whole pecans. Just put them on top of your cookies.

healthy pecan cranberry cookie dough

Now is your final step, put them in the oven for about 20 minutes, or until they are nice and golden. Keep in mind that every oven is different and your baking time may vary. Also, you’ll have to remember that if you change the size of your cookies, the baking time changes as well. The bigger your cookies, the longer they’ll have to bake.

That’s it! It might look a little bit complicated it’s actually super easy! I hope you enjoy this recipe and make the cookies yourself. If you do, share some pictures of them and tag me. I would love to see them! ❤

See ya laterzzzz