June 10, 2016

Fun & delish bread rolls and sandwiches with Président cheese

Ok, so admit it. Most of your bread rolls suck and are boring as hell. I know they are. I worked in an office long enough to see the oh-my-let-me-yawn sandwiches people bring to work and guys, let me tell you something, it can be so much better. And it won’t take you much more work neither, you will still have to go to the store, you will still have to make your sandwich in the morning (or evening before for the non morning peeps). Same effort, a big difference in your lunch break! I mean check out this goat cheese, blackberry, mint & walnut bread roll. Admit, it’s sooo much better than that ordinary sandwich you had today (if I’m wrong, good for you!!!).


If you’re not the most creative one in the kitchen, Président has created a website full of exciting sandwich and bread roll ideas called Broodje Plezier (the enjoyable bread roll). Think brie and nectarines or strawberries, or goat cheese with mango and popcorn, or camembert with red beet and spinach. Aren’t you drooling already? I am. Check it out and promise me you will ditch that ham & cheese sandwich next week at least for one day and you will try to spoil yourself a little bit with a big, delicious roll!  


January 10, 2015

Vegan Banana Bread with Superfoods

My husband really loves bananas. I mean he REALLY loves them. He loves bananas so much that when he does groceries he gets overenthusiastic about buying them. So enthusiastic that he unconsciously gave me a new hobby and it’s called ‘what the heck can I make with super overripe bananas”?

So this is what I made this time and it’s so delicious I had to share it with you right away! It’s vegan, made with superfoods and sweetened with maple syrup. You’re welcome.

vegan banana bread with superfoods

You will need:
5 very ripe bananas
250 g spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
50 g coconut oil, liquified (you can do it by briefly warming it up)
150 ml soy milk
75 ml maple syrup

Superfoods, seeds and nuts
(but you can use any of your favorites or even add chocolate chips):
2 tablespoons goji berries
2 tablespoons mulberries
2 tablespoons shelled hemp seeds
1 tablespoons chia seeds
1 tablespoon sunflower seeds
2 tablespoons almond shavings

That’s how you make it:
Preheat the oven to 180°C. Put the peeled bananas into your food processor and blend until smooth. Add maple syrup, coconut oil and soya milk en mix till well incorporated. In a bowl, mix spelt flour, baking soda and baking powder. Add the dry ingredients to the wet ingredients and mix till smooth batter. Add the superfoods, seeds and nuts and mix again.
Pour the batter into a 22cm x 22cm baking tin (sprayed with baking spray or lined with parchment paper) and sprinkle the top with some hemp seeds, chia seeds and almond shavings. Bake the bread for about 40 minutes.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.

vegan banana bread with superfoods

March 27, 2013

Easter Spelt Cinnamon Buns

This is my favorite recipe from the Luscious SPRING edition – Easter spelt cinnamon buns! They are light, just sweet enough and if you make them this weekend I am sure they will take a center stage at your Easter brunch! Best served warm!

spelt cinnamon buns

500g spelt flour
1 egg
210ml lactose-free milk
12g yeast
Stevia (equivalent of 200g sugar – check packaging)
1 tsp salt
2 tbsp coconut oil

4 tbsp ground cinnamon
2 tsp coconut oil
4 tbsp maple syrup
Liquid stevia (equivalent of 50g sugar – check packaging)

spelt cinnamon buns

For the filling, mix all ingredients in a small bowl. If the coconut oil is solid, melt it first in a microwave.

For the dough, combine the spelt flour, yeast and salt in a large bowl. Melt 2 tbsp coconut oil and add it to the flour. Beat in an egg and add the milk and mix gently with a large wooden spoon. Knead it a little bit with your hands and transfer it to a lightly floured surface. Continue kneading for about 3
minutes. Put it in a warm place and let rise for about 30 minutes.

Preheat the oven to 170°C. Roll the dough out onto a floured surface into a rectangle shape. Spread the filling over the top side of the dough. Roll up dough, beginning with long side and slice it into 4cm slices.

Spray a baking tin with a baking spray and place the buns in the tin. Bake for about 15 minutes and remove from the oven. Allow the buns to cool in the baking tray for a few minutes before serving.


cinnamon buns

cinnamon buns

spelt cinnamon buns


August 6, 2011

Peach French Toast

Recently, I had the great pleasure of trying out Sukrin, a new sweetener soon hitting the Belgian market. If you’ve been reading this blog for a while, you will know that I am a big fan of healthy alternatives to sugar and have been baking with tagatose for the past 2 years. I am also always open to try out new things and I was quite excited to do some baking with Sukrin. I decided to make oven baked French toasts so I could try out both Sukrin, which substitutes sugar, as well as Sukrinmelis, which substitutes confectioners’ sugar at the same time :)

The toast came out just perfect and no one noticed that there was no sugar in it. That’s what’s great about Sukrin, it feels and tastes just like sugar so you don’t have to worry that your baking goods will have a weird taste.  You just cannot taste the difference. You might have to use a little bit more of Sukrin than of sugar though, instead of 100g sugar I used 150g of Sukrin – just something to keep in mind :)

8 slices brioche
3 peaches, sliced
4 eggs
230ml milk
100ml cream
1/4 teaspoon ground cinnamon
150g Sukrin sweetener
50g Sukrinmelis


Preheat oven to 180C. Grease an ovenproof dish with baking spray. Arrange 4 slices of bread on the bottom.

In a large bowl, beat together eggs, milk, cream, Sukrin and cinnamon. Cover the 4 slices with half of the mix. Layer peach slices on top. Cover with 4 remaining slices of bread and pour the other half of egg mixture over it.

Bake in the oven uncovered for about 30min. Sprinkle with Sukrinmelis and serve hot with a scoop of mascarpone!

If you are want to find out more about Sukrin and its benefits, visit this site.


January 21, 2010

Tuscan Herb Bread

I’m a HUGE bread lover and for me, there is nothing better than freshly baked bread! And this one smells like Tuscany! It’s so delicious with just a little bit of good butter or olive oil.



2 cups warm water
2 packs active dry yeast
3 1/2 cups strong white flour
1/2 cup spelt flour
5tbs tuscan herbs
pinch of salt


Pour 1/2 cup of the warm water (not boiling) into a large bowl. Stir in the yeast and let stand for about 5min until dissolved. Stir in the remaining 1 1/2 cups of water. Blend white and spelt flour in a separate bowl until well mixed. Add salt and Tuscan herbs. Add and stir 1 cup of the flour mixture at a time into the yeast mixture until a dough forms and the mixture cleans the sides of the bowl. Knead dough for about 10min on lightly floured surface smooth and shiny. Shape a ball, cover with a towel and place in a warm spot for about 1hour (it double in size).

Punch dough down, let rest about 5 minutes. Flatten dough into an oval shape, fold loosely into bread. Put on a baking sheet, cover again with towel and place in a warm place for another half an hour.

Preheat oven to 190° C/375°F and bake for 50min-1hour until crust is brownish and bread sounds hollow when tapped. Remove from oven and cool before cutting.


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