Banana Hazelnut Loaf


3 mashed bananas
1/4 cup apple sauce
2 flax eggs
1/4 cup crushed hazelnuts
1 1/2 cup oat flour
1/2 cup coconut blossom sugar
1 tsp cinnamon powder
1 tsp baking powder
Pinch Himalaya salt

How to
1. Add all the dry ingredients together
2. Add the mashed bananas, apple sauce, flax eggs and mix well.
3. Pour the batter into a prepared cake pan.
4. Bake the cake nd bake for 50-55 minutes or until a toothpick comes out with a few moist crumbs.
5. Allow the cake to cool and garnished with fresh fruit or anything you desire & enjoy!

Bon appétit!


Beet, ginger, coconut soup


3 large beetroot, washed, peeled, cooked & chopped  
2 packs or cans coconut cream
Dill, washed & drained
Pinch of Himalaya salt
Pinch of black pepper
1/2 tsp dry onion flakes
Coconut or olive oil
1/2 inch ginger, grated

How to
1. Heat the coconut or olive oil in a small soup pan over medium heat.
2. Add the cooked & chopped beetroot and sauté for 5 minutes.
3. Add the ginger and sauté for 3 minutes.
4. Pour in the 2 packs or cans coconut cream and bring it to a boil, cover and simmer for 15-20 minutes. 
5. Add Himalaya salt, pepper and dry onion flakes to taste.
6. Take the pan of the heat and purée the soup with a handblender or food processor until smooth.
7. Drizzle with coconut yogurt and garnish with radish, dill & dry red pepper flakes. 

Bon appétit!


1 2 3 4 5 6 7 49