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 😉