Protein packed apple tart



I hadn’t made an apple tart in such a long time and totally forgot how pretty and delicious it was!

However, you surely know that I love making things a bit ” special”, so this tart couldn’t be the usual apple tart…
That’s why there is a special ingredient in the filling which adds a huge dose of nutrition to it and gives a yummy texture to the whole tart 😉

Don’t be afraid to try it, trust me!




  • 1 ¾ cup + 2 tbsps flour (I used spelt + whole wheat)
  • 3 tbsps coconut sugar
  • A pinch of salt
  • ½ tsp vanilla powder
  • 1 tbsp cinnamon
  • 2 tbsps semi melted coconut oil
  • ½ cup water


Other ingredients:

  • A bit of hazelnut powder
  • 3-4 medium size apples


Start by making the crust (it’s great to prepare it the day before so it can chill in the fridge overnight).
Simply put the flour, the sugar, the cinnamon, the vanilla and the salt in a mixing bowl, “crumble” it with the coconut oil, slowly add the water and stir with your hands until you can form a ball with the it.

Let it chill overnight.

Make the filling by simply blending all the ingredients.

Roll out the crust (not too thick), put it in your prepared pie plate and put some hazelnut/almond meal on it to protect it from the humidity of the filling. (you’ll probably have too much crust, but you can make a tiny tart or some cookies with it ;-))

Heavenly pour the filling on top and dispose your finely chopped apples on the filling. Make sure to entirely cover it! You can sprinkle some cinnamon and coconut sugar on top of them.

Bake at 200c for 25-35min. (simply check that the crust is well baked)

Enjoy! 🙂

Hazelnut cake

I can’t remember last time I had eaten hazelnut cake… I was trying to find a yummy cake flavor to make and my boyfriend asked me to make a hazelnut one!
I found it was an original idea and decided to give it a go 🙂

As usually, I checked my basic cake recipe and thought about how incorporating hazelnut to it + how making it super moist without using coconut oil.
I had an opened bottle of coconut milk in my fridge and felt like it was what I should use! And what a great idea!

The combination of coconut milk and hazelnut powder makes the perfect texture and taste (you almost don’t taste the coconut, trust me!). I was too lazy to make date paste to sweeten it, so I used coconut sugar + some birch sugar that I received some time ago, but feel free to use any kind of sugar you prefer and add some more if you feel like it, because I don’t have a strong sweet tooth 😉

If you like hazelnuts and moist cakes, this one definitely is for you!
Let me know if you give it a go, I love having your feedback! 🙂



Dry :

  • 1.5 cups flour (I used spelt + white)
  • ½ cup + 2 tbsps hazelnut powder
  • 2 tsps baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • ½ tbsp apple cider vinegar

Liquid :

  • ½ cup apple sauce
  • ¾ cup coconut milk + 2 tbsps water
  • ¼ cup coconut sugar + 2 tbsps birch sugar (or 2 more tbsps of coconut sugar if you don’t have it. You can even add more sugar according to your taste!)


Preheat your oven to 180c., grease a 20cm cake pan (like this one : and cover it with flour.

Sift the dry ingredients in a big mixing bowl.

Slowly add the wet ones that you first mixed together (be careful that everything is at room temperature!). Stir until well combined, but not too much or it won’t rise!

Pour in your cake pan and bake at 180c. for 40-50min depending on your oven and take it off when a knife comes out clean!

Let cool until trying! It’s soooo good!

Pomegrenate vegan muffins


My mother sometimes buys way too much food and I’m the one who have to use it.

This time, it was with pomegrenates. I like having them in savory meals, but I wanted to try using them in something baked this time, so why not in muffins?!

As you all know, I absolutely love using dates in the things I bake. Therefore, those muffins are refined sugar-free and made with unrefined flour too 😉

Trust me, they’re super tasty and moist! And feel free to put any other fruits you feel like in them, I’m sure it would be amazing too 😉



Dry :

  • 2 cup spelt flour
  • 1 tsp baking powder
  • 1 tsp vanilla powder

Liquid :

  • 2/3 cup pomegrenate juice (approx. 1 pomegrenate juiced. Be careful to pass the juice through a sieve so you don’t have the grains from the pomegrenate in your muffins)
  • 1 cup plantbased milk
  • 2/3 cup unsweetened apple sauce
  • 1 tbsp tahini (or any other nut butter)
  • 1 tbsp melted coconut oil
  • 1 tsp apple cider

Grains from 1 pomegrenate

Grease a muffin pan (it makes approx. 8 muffins) with coconut oil, coat with flour and preheat your oven to 180c.

Put the dates and the water in a pan on medium heat. When it’s boiling, add the baking soda and stir to ‘’break’’ the dates. Let simmer a little bit until it looks like a date paste. Add a little bit of water if it looks too dry. Then, set the mixture aside.

Put all the dry ingredients in a large bowl and add the wet ingredients to them (including the date paste!). Add the plantbased milk slowly and check the texture as you might need less depending on the type of flour you used.

Stir until heavenly combined, but not too much and add the pomegrenate seeds that you previously tossed in some flour.

Put the mixture into you muffin pan and bake for approx. 20 minutes. A knife should come out clean!

Let cool a little moment and enjoy !

Gluten-free pumpkin pancakes

I hardly ever make pancakes or gluten-free baking, but I did both with this recipe and I’m really proud of myself, because it turned out pretty good! 😉
I used Teff and brown rice flour because I had them in my pantry and had to use them, but I think you could easily substitute with other gluten-free flour. (Not sure though! Make sure the consistency looks like a “pancaky” one ahah)
Those are perfect Fall pancakes for those colder days!



  • ½ cup teff flour
  • 1/3 cup rice flour
  • 2 tbsps coconut sugar (more if you like sweet things and aren’t using sweeteners on top of them 😉 )
  • 2 tsps cinnamon
  • ¾ tsp baking powder
  • Pinch of salt
  • ½ cup + 2 tbsps pumpkin puree
  • 1 cup + 9 tbsps plantbased milk (Add tbsp by tbsp and stir until you get a great pancake consistency. You may use less or more!)

Start by putting all the dry ingredients in a big mixing bowl and stir. Add the pumpkin puree and the milk. Mix until heavenly incorporated.

Heat a non-stick pan on high heat and cook your pancakes on one side until some bubbles appear. Put on medium heat, return them and cook until they turn a bit brown.

For more yumminess, make this super easy pumpkin sauce by simply mixing some pumpkin puree with maple syrup and a bit of water until you get the consistency you like! 😉


Date sweetened wakies (Waffles cookies)

You’re probably wondering how I came with the idea to make chocolate chips cookies waffles or “wakies”. In fact, that’s an idea from my boyfriend!
He thought it would be a great idea to make cookies in my waffle iron and he was a genius! 😉

I created kind of a chocolate chips cookies recipe which is quite “healthy” and simply cooked it in the waffle iron. The texture isn’t the same as waffles, more crumbly and still really yummy when eating cold and of course, the chocolate chips make the whole things absolutely incredible!
I thought I should have made a more “junk food” version for my boyfriend, but no! He likes those which made me sooo proud of me ahah

So, if you have a waffle iron, try those! You shouldn’t be disappointed 😉



  • 1 ¼ cup flour (1/4 cup oat flour + 1 cup spelt flour)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1/4 tsp vanilla extract
  • 10 dates (optimal result with those :
  • 1 tbsp grounded flax seeds + 3 tbsps water
  • 4 tbsps oatmilk
  • 1 tbsp coconut oil
  • 1 tbsp peanut butter
  • ¼ cup chocolate chips or a bit more
  • A pinch of salt

Start by making the flax egg : Mix the flax seeds with the water and let sit until thick.

Put all the dry ingredients (except the chocolate chips) in a bowl.

Blend the dates with the milk and the peanut butter.

Put the liquid coconut oil in the dry ingredients and “crumble” the mixture. Add the date paste and the flax egg and stir until well combined.

Add the chocolate chips and cook in your waffle iron according to the instructions. (Mine took approx. 3-5 min. to be ready ;-)) I didn’t need to oil my iron, but depending on yours, it may be better!

Let cool a little bit and enjoy while the chocolate is still warm for best sensations! 😉


Blueberry juice marbled cake

Haven’t made a cake in a while and some Weltsgut berry juice ( was waiting for me in my kitchen, so I had to do something with it!

Wanted to make something a bit fancy, so I decided to go for a marbled cake!

No bananas in it, because I never have ripe bananas on my hands : As soon as they’re ripe they go in my freezer 😉 Anyway, my cakes are usually super moist without the need of bananas!

Hope you’ll like it and you don’t need to use this special kind of juice, simply go with what you have in your pantry/fridge : Mix some blueberries, raspberries, strawberries… Be creative! 🙂



Liquid :

  • 1 ½ cup oatmilk
  • ½ cup dates
  • ¼ cup + 2 tbsps soy yogurt
  • 1 tbsp liquid coconut oil
  • ½ tsp apple cider vinegar

Dry :

  • ¼ cup coconut sugar
  • 2 ¼ cup flour
  • 2 tsps baking powder
  • ½ tsp baking soda


Preheat your oven to 180c. and prepare a cake tray with coconut oil and flour.

Start by blending the dates with the oatmilk until you get a creamy texture.

Put all the dry ingredients in a large mixing bowl and add the other ingredients to it (including the date mixture). Stir until it’s well incorporated.

Divide the bather in two and add the Weltsgut juice to one of them. Stir.

Pour 1/2 of the white batter in your cake tray, then the purple one, the white one, the purple and just a little bit of the white one on the top. Take a knife and make a wave in the lenght of the cake. Add some blueberries on top if you feel like it and bake it for 40-50min. depending on your oven (a knife should come out clean).

Let cool and enjoy! 😉



Rhubarb and strawberry crumble slices


Yes, my last post contained rhubarb too, I know. But it’s rhubarb’s season and I truly think that she deserves all that glory! 😉
So, to celebrate it again, I made those slices which are super easy to make and delicious!

As always, they’re refined sugar free and almost oil free, but still super yummy 🙂

Special mention to the crumble/granola on top which is AMAZING on its own!

Oh and if you aren’t convinced enough, Fabienne from @eatwellandtraveltheworld ( loved them, so I think it’s a win!



Base :

  • ¾ cup oat flour
  • ¾ cup spelt flour
  • ¼ cup hazelnut powder (works too with almond)
  • 4 tbsps maple syrup
  • ¼ cup oatmilk
  • 1 tbsp coconut oil
  • ¼ tsp salt
  • 1 tsp baking powder

Compote :

  • 300g. chopped rhubarb
  • 10-15 fresh or frozen strawberries
  • ¼ tsp vanilla extract
  • 1 cup dates
  • ¼ cup water
  • ¼ tsp agar agar

Crumble :

  • ¾ cup oats
  • 3 tbsps spelt flour
  • 2 tbsps maple syrup
  • 1 tsp compote

Start making a date caramel by blending the dates and the water from the compote.

Then, make the compote by heating the rhubarb and strawberries with a bit of water on medium heat. When it starts turning into a compote, add the date caramel (until it gets sweet enough for you) and the vanilla extract.Dissolve the agar agar in a bit of water and add it to the law simmer compote. Stir for 1-2 min and let it cool in your fridge.
For the dough, simply mix the dry ingredients in a large mixing bowl, add the coconut oil and “crumble” a bit the dough. Then, add the other wet ones and knead until you can form a ball. (add a bit of water if it’s too dry)
Spread heavenly on a baking tray (make sure that it’s thin, because if if it isn’t, you can’t taste the compote enough) and bake at 190c. for approx.. 20 min.
For the granola, simply put all the dry ingredients in a bowl, add the wet ones, “crumble” the mixture and bake it at 190c for 15-20 min (until golden).
To assemble, simply spread the compote on the cooled base and cut into squares.
It’s better to put the granola on top just before eating them, otherwise it loses its crunchiness! 🙂
Oh and finally, I’m not such a sweet tooth, so you might need to add some sugar to the dough if you feel like it isn’t sweet enough for you 😉

Rhubarb rolls

Spring is here, so rhubarb season it is 😊
I don’t have a lot of time to bake with my exams coming soon, but I just can’t spend a month without baking. It would be such a bad month!

That’s why I decided to try making those rhubarb rolls which require the same dough as my cinnamon rolls (this dough is the best for making those kind of treats, seriously!).

The rhubarb compote is sweetened by dates which is super yummy!

And don’t be afraid if your rolls are super messy when you cut them, because with the second rising, they’re beautiful again 😉



Dough :

  • 2 cups + 2 tbsps flour (I mixed spelt and all-purpose flour)
  • 2 ¼ tsps active dry yeast
  • ½ cup oatmilk (or any plantbased milk)
  • ¼ cup water
  • 2 tbsps melted coconut oil
  • 2 tbsps coconut sugar

Filling :

Topping :

  • Cane sugar + water
  • Icing sugar + water

Pour your water and your milk in a bowl and heat it in the microwave (it should be warm, but not too much!).

Add the sugar and the yeast to it and mix. Let sit for 10min (you will see some bubbles on the top, that’s normal 😉 )

In a large mixing bowl, put the flour and the salt and make a well in the centre. Pour the yeast mixture and the coconut oil in it and combine everything with your hands.

Knead the dough for 5min. and let it rise in a floured mixing boil covered with a humid towel for 2 hours.

Now, make the feeling by blending the dates and the water to make kind of a caramel sauce and heating your rhubarb on medium heat with a bit of water until it looks like compote. Add the vanilla extract and date caramel to it (add little by little until you find it sweet enough for you!)

Roll the dough out into a rectangle on a floured surface. Spread the filling heavenly on it and roll it carefully (same as if you were making makis 😉 ).

Cut into rolls and place them into a greased baking tray. They shouldn’t touch each other.

Let them rise for 2 hours topped with a humid towel.

Preheat your oven at 175c. and bake for 25-30 min. and brush them with a cane sugar dissolved in a bit of water before letting them cook for 5 more minutes (they should be shiny and golden)

For the final touch, you can make an icing by simple putting lots of icing sugar in a bowl (don’t be afraid) and slowly adding water to it until you have a thick white icing that you can easily drizzle your rolls with! 😊

Now, enjoy! And if you have some leftovers, simply reheat them in the oven or microwave, because they’re even more delicious when a bit warm 😉

Blood orange and caramelized almonds overnight oats

To be honest, I’ve never really made overnight oats for myself, but as I was going to a vegan brunch and working the day before, I needed to find something quick and easy to make!

Overnight oats seemed to be the best option : I just had to throw all the ingredients in a large bowl and it was done! Of course, I wanted something a bit more fancy and that’s why I made those caramelized almonds the day before 😉

It was a big success according to the two lovely girls with whom  I was at the brunch 🙂

Definitely try it! The recipe makes a huuuuge amount of it, but it’s great to make it on Sunday and then you have your breakfast done for the week or bring it to a brunch! 😉



  • 3 ½ cup oats
  • ¼ cup flax seeds
  • 2 ¼ cup oatmilk (or other plantbased milk
  • ½ cup water
  • 2 grated apples
  • ¾ cup soy yogurt (or other pantbased yogurt)
  • ½ tsp vanilla extract
  • Zest of one orange
  • Juice of one blood orange
  • ¾ cup dried pomegranate seeds (or other dried fruits of your choice)
  • Walnuts and caramelized almonds (recipe below) as toppings

Simply put all the ingredients in a big mixing bowl, stir well and let stay in your fridge overnight.

Add the walnuts and caramelized almonds just before eating it, otherwise they will loose their crunchiness 😉

Caramelized almonds :

  • 3/4 cup almonds
  • 1/2 cup brown sugar

Rince your almonds and put them in a pan with the sugar on high heat, stir and then, put on medium heat and keep stiring until the sugar is liquid and covers all the almonds!

Let cool on a baking tray covered with parchment paper and cut them before putting on your oats 😉

Matcha-cranberries and cocoa swirl bread

I love thinking about new recipes and finally see them coming out of the oven as perfect as I was thinking. It’s such an amazing feeling!

First, I wanted to make several little breads with a matcha and a chocolate dough, but then, I thought “why not making a swirl bread?!”. I had never made one before, so I checked some “tutorials” and decided to give it a try 😉

I wanted a kind of brioche dough, but if the dough was too “runny”, it would have been impossible to make the swirl. That’s why I decided to make kind of a bread dough, but with plantbased milk to give it a fluffier texture and not make the crust too hard.

And IT WORKED! I was sooo happy when I cut it and saw that amazin swirl! 🙂

If you make it, don’t think it tastes like a cake, because it doesn’t at all, it’s really a BREAD! But if you want a sweeter one, simply add less salt, a bit more sugar, cranberries and some chocolate chips to the chocolate batter if you feel like it 😉

Oh and sorry if the recipe isn’t well writted. I sometimes struggle finding the good words and explaining myself in English… But if you have any questions, feel free to comment or to DM me on Instagram! 🙂



Starter :

  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 1 3/4 tsp yeast
  • 1.5 tbsp coconut sugar (4 tbsps for the sweet version)

Matcha dough :

  • 1.5 cup flour (I mixed whole wheat and spelt flour)
  • 1 tbsp matcha
  • 1/4 cup warm water + 3 tbsps
  • 1/2 cup cranberries

Chocolate dough :

  • 1.5 cup flour (I mixed whole wheat and spelt flour)
  • 2 tbsps cocoa powder
  • 1/4 cup warm water + 3 tbsps
  • (Optional for the sweet version : Some chocolate chips


Make the “starter”, by mixing all the required ingredients together. Let sit for 10-15 min. until some bubbles appear (it means that the yeast is activated!)

For each dough, mix all the dry ingredients (except the cranberries and the chocolate chips) together and add 1/2 of the starter in each + the water. Be careful to not put the starter in both dough at the same time, because you can’t knead both of them at the same time 😉

Mix well, add the cranderries (and the chocolate chip for the chocolate one) and then, knead the dough for 5-10 min. until it doesn’t stick to your hands anymore and that when you press on it with your finger, the dough gets her original form again.

Let the doughs sit in big mixing bowls in a warm area covered with a humid towel for 1.5-2 hours. It should have take lots of volume!

Preheat your oven at 185c. Then, grease a loaf tin with some coconut oil. Take your chocolate dough and roll it out on a floured surface in a rectangle form (it should be thick enough to manipulate it, but not too thick and the lenght should be the size of your loaf tin). Do the same with the matcha dough, put some water on top of the chocolate one and top it with the matcha dough.

Now, be careful and roll on the longest side. Put your roll in the greased tin and let rise for 1-1.5 hour with the same instructions as before.

After the rise, you can cover your bread with a glaze made out of a mix of maple syrup and plantbased milk (50/50) and bake it for 45min. (make sure that your knife comes out clean)

Now, the hardest part is waiting approx. 45 min. before cutting it 😉