whole spelt flour


Banana blueberry pancakes


½ large ripe banana, 130 ml fizzy water or plant milk, 1 tablespoon chia seeds, 90g whole spelt flour, ½ teaspoon baking powder, ½ teaspoon baking soda, dash of cinnamon, ½ teaspoon vanilla extract, a handful of (frozen) blueberries


1. Mash the banana in a bowl and mix with water and chia seeds. Let sit for 3 minutes.

2. Add flour, baking powder, baking soda, cinnamon and vanilla extract and combine with a fork. Fold in the blueberries at last.

3. Preheat a pan on medium heat. Add 1 tablespoon of batter per pancake and bake for around 3 minutes on the first side or until the edges become dark and bubbles start to appear, then flip with a spatula and bake for 2 more minutes on the other side. 

4. Serve with fresh blueberries, maple syrup, banana and your choice of nut butter!

In honor of Twin Peaks being back on air, here’s a delicious organic and healthy cherry pie recipe that will have you licking your plate. 

Vegan Cherry Pie


Crust - Dry Ingredients

  • 1 cup whole grain spelt flour
  • ½ cup oat flour (or 2/3 cup rolled oatsground in food processor)
  • ¼ cup corn flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice

Crust - Wet Ingredients

  • 1 medium sized banana mashed
  • 4 tablespoons ground flaxseed
  • 2 tablespoons agave nectar or maple syrup
  • 2 tablespoons canola oil


  • 4 cups cherries fresh
  • ¼ - ½ cup agave nectar depending on the sweetness of the cherries
  • Pinch of ground vanilla (or seeds from ½ pod or a few drops vanilla extract)
  • ¼ cup cornstarch dissolved in a bit of water to make a slurry



  1. To make the crust, combine the dry ingredients in a large bowl.
  2. In a smaller bowl, mix the wet ingredients together very well. Add wet ingredients to dry ingredients and using your hands, mix until a firm dough forms. Wrap in cling foil and chill for 30-60 minutes.


  1. To prepare the filling add the cherries to a large pot together with the agave nectar and vanilla.
  2. Bring to a boil and cook on a low heat for 5 minutes.
  3. Add the cornstarch slurry and mix in very well. Bring to a boil once more and take off the heat.

To Assemble

  1. Preheat the oven to 400°F. Grease a 9-inch pie dish.
  2. Between two sheets of parchment paper roll out 2/3 of the dough to fit the pie dish, about 1/8 inch thick. Stab several times with a fork and pre-bake for 10 minutes.
  3. While the bottom crust is pre-baking, roll out the remaining dough and cut into your desired shapes to make the top crust.
  4. Remove the pie dish from the oven, spread the bottom crust with the cherry filling and create your top crust.
  5. Bake for 15 minutes. Then turn down the heat to 350°F and cover the pie with aluminum foil. Continue baking for 30 minutes. Remove the aluminum foil and finish baking the pie for 5 more minutes.

anonymous asked:

Oh my, that banana bread looks so good! Did you just add cacao and pear to the basic banana bread recipe that is already on your blog? I would love to know how to make it/ to have the recipe:) Take your time though, no need to hurry since you're so busy studying. Good luck with your upcoming exams!

THAT is how you ask for a recipe :)
I mashed two ripe bananas, mixed them with 1 cup plant milk, 1 heaping tablespoon cashew butter (or sub almond) and ½ cup date syrup (you can use any sweetener). In a seperate bowl I mixed 1 whole spelt flour, 50g ground hazelnuts, 50g ground almonds (both not completely ground, I blitzed them in my Vitamix), 2 heaping tablespoons unsweetened cacao powder, 1 tsp each baking powder and baking soda, a dash of cinnamon and 1 tsp spekulatius spice. Then combine the dry and wet ingredients. I peeled and chopped one large pear and coated it with cinnamon and coconut sugar. Then line a baking dish with parchment paper and add in half of the batter. Spread half of the chopped pear and some crushed walnuts on it. Cover with the rest of the batter and top it with the rest of the pear and some more crushed walnuts. Bake for 45-60 minutes (it really took almost an hour for me) at 175 degrees Celcius (oven preheated).
It came out absolutely perfect! It rose quite a lot and wasn‘t as dense as other banana breads I have made. It‘s not super sweet though which doesn‘t bother me at all but if you prefer it reslly sweet you might have to add more sweetener.
Let me know if you make it :)
That‘s so nice of you, thank you so much! Enjoy your evening x


healthy icecream parfait:

pink layer:
2 frozen bananas
5 strawberries
(optional ½ scoop vanilla protein powder)

berry layer:
1 handful frozen berries, thawed and mashed to a “compote”

green layer:
4 tbsp vegan non dairy yogurt (i used soy)
1 small tsp matcha powder

40 g whole grain spelt flour
10 g vanilla protein powder (or again whole grain spelt flour)
½ mashed banana
½ tsp baking powder
1 tbsp liquid sweetener of choice

fresh fruit
bliss balls
popped quinoa

How to:
First prepare the waffles. Mix all dry ingredients, add mashed banana and liquid sweetener and as much water as you need until you have a thick waffle batter. you can add ½ tbsp chia or flaxseeds to help the batter to stick together in your waffle iron. bake 1,5 tbsp batter per waffle to get 4 small sized ones.
Meanwhile your waffles are in the waffle iron or already cooling down, you can start preparing the parfait itself.
Pink layer: Put bananas, strawberries (and vanilla protein powder) in a high speed blender and add a splash of water. Now blend until you have a soft serve icecream (like regular banana icecream) and fill ½ of the icecream into your glass of choice
Berry layer:
Mash the thawed berries in a little bowl and layer it on top of your icecream
Green layer:
Mix yogurt with the matcha powder and top the mashed berries with it
second pink layer:
add the rest of your icecream and top with another tsp of mashed berries. Now your Parfait is complete.
Waffle layer: take two straws and push them through two of your waffles. layer them on top of your glass and top them with whatever you like!


My favourite pancake recipe


½ mashed banana, ~125ml plant milk, 1 tablespoon chia or flax seeds, vanilla extract, 100g whole spelt flour, ½ teaspoon baking powder, ½ teaspoon baking soda, cinnamon


1. In one bowl, mash the banana and mix with plant milk and chia/flax seeds. Let sit for ~5 minutes.

2. In another bowl, combine all the other ingredients.

3. Stir the dry ingredients into the wet ones. The batter should be pretty thick but not too dry and you might have to add a little more milk.

4. Preheat a pan with some coconut oil on medium heat. Use one heaping tablespoon of batter per pancake. Bake for ~2 minutes or until bubbles start to appear and edges become dark. Flip and bake for another minute or two.

5. Serve with your choice of fruit and nut butter, or just pour over some maple syrup!


  • 100 gr peanut flour
  • 150 gr whole spelt flour
  • 2 tbsp chia seeds
  • 6 tbsp water
  • 3 well mashed bananas
  • around 50 ml almond milk (it depends)
  • cinnamon/vanilla
  • 1 tsp baking powder

mix the chiaseeds with the water and let it chill for around 15 minutes. then add them to your mashed bananas and stir well. mix in the almond milk. give all dry ingredients in a bowl and and stir. add the wet and stir again well haha. preheat your oven to 170°C and bake for around 30-40 or more minutes. the bread isn’t fluffly, it’s really moist but tastes really good anyway. perfect with almondbutter on top haha :) the protein comes from peanutflour, it’s nearly fatfree and has 50 gr protein (in 100gr). enjoy :)


The best vegan, thick, healthy and fluffy pancakes

24g buckwheat flour (oat, spelt, normal or whole spelt flour works too)
33 g whole spelt flour
7 g sweet lupine flour
a tiny teaspoon flaxseed flour (optional)
½ mashed banana
1 tbsp maple syrup
1 tsp baking powder

How to:
First, mix all dry ingredients together. Then add the mashed banana, maple syrup and almondmilk. Use as much almondmilk until you have a thick batter, it shouldn’t be running down the spoon or so, but it shouldn’t be like cookie batter neither. just like a thick pancake batter. then preheat a pan on medium heat and bake them (with coconutoil or without oil) from both sides until they are brownish and feel “hard” when you touch them with your finger. serve with nutbutters, maple syrup, fresh fruit or whatever you like :)

Vegan Pumpkin Pancakes Recipe

Serves 4

1 1/4 cups all-purpose flour (you can also use ¾ cup all-purpose flour and ½ cup spelt or whole wheat flour)
2 1/2 teaspoons baking soda
2 tablespoons organic sugar
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 3/4 cups almond milk
1 teaspoon apple cider vinegar
½ cup pumpkin purée
2 tablespoons melted coconut oil, plus extra for the griddle

  1. Whisk the flour, baking soda, sugar, salt, cinnamon, and nutmeg together in a large mixing bowl.
  2. Heat a griddle over medium heat, and grease it lightly with coconut oil.
  3. In a medium mixing bowl, whisk together vigorously the almond milk and apple cider vinegar until the mixture is a little frothy. Mix in the coconut oil, the pumpkin, and the vanilla.
  4. Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth. Allow the batter to sit for a few minutes. Use a ¼ cup dry measuring cup to ladle the batter onto your griddle. Once you see bubbles at the top of your pancakes and their edges begin to turn golden, they’re ready to flip. Flip the pancakes and allow them to cook for a few minutes on the other side.
  5. Serve the pancakes with maple syrup, a handful of chopped walnuts, and a sprinkle of pomegranate arils, if you like.




Wet: 2 big over ripe bananas mashed, 30g melted coconut oil, 200 ml soy milk, 50 ml maple syrup
Dry: 300g whole grain spelt flour, 2 tablespoons of soy flour, 2 teaspoons of baking powder, 2 heaping teaspoons of raw cacao powder*, 50g coconut sugar, pinch of salt

1. Preheat oven to 180°C.
2. Mix all wet and all dry ingredients together in seperate bowls. Then stir the dry ingredients into the wet ones using an eggbeater.
3. Line a muffin tray with muffin paper cases and fill them 2/3 full.
4. Bake for 20-25 minutes or until a fork inserted into the center of a mufin comes out clean.
5. Let them cool down in the muffin tray for a couple of minutes, then put them onto a cooling tray.
6. For the chocolate glaze, mix equal parts of melted coconut oil and raw cacao powder and apply it with a brush. I also topped mine with crushed almonds and pistachios.

*From creativenturesuperfoods.com! If you want to try it yourself you can save 10% using the code SPOON10 :)

It’s saturday which means it’s a perfect day to bake something 😏 it’s already been a long time since i’ve made those banana bread chocolate Chip muffins but i still remember how good they were! All healthy, fluffy and soft 🍌 🍫 😍 unfortunately i didn’t write down the recipe but i know the ingredients: whole grain spelt flour, white spelt flour, ripe bananas, maple syrup, melted coconutoil, cinnamon, baking powder and chocolate chips 👌 aah and Chiaseeds!


Healthy banana chocolate chip muffins

Makes 6 medium muffins:
75 g red lentil flour (i just put dry red lentils in my vitamix and make flour)
75 g whole grain spelt flour
½ tablespoon flaxseed flour (optional)
2 teaspoon baking powder
1 tablespoon flaxseeds
1 tablespoon liquid sweetener of choice (i used date syrup)
1 tablespoon coconut oil (melted)
1,5 big ripe mashed bananas
around 70 g of dark chocolate (crushed or just chocolate chips)

How to:
Mix all dry ingredients together (lentil flour, spelt flour, flaxseed flour, baking powder, cinnamon/vanilla). In another bowl, mix mashed bananas with coconutoil, flaxseeds and sweetener of choice and let it sit for around 5 minutes. Give the dry mixture to the banana mash mixture, add the chocolate and combine until you have something like a thick batter (mine looked kind of fluffly when everything was combined). Fill the batter in baking forms or paper liners and preheat your oven to 150°C. Bake them until a toothpick comes out clean!


Sweet Potato Ravioli w. Kale Pesto

2 tbsp ground chia seeds
½ cup + 3 tbsp water, divided
1 cup white spelt flour
¾ cup whole spelt flour
½ tsp fine sea salt
1 tbsp extra virgin olive oil

1 medium sweet potato, roasted or steamed until very soft
½ cup pine nuts
1 clove garlic, smashed
juice of 1 lemon
salt and pepper

kale pesto:
½ bunch of kale (about 4 stalks), leaves removed
2 cloves garlic, smashed
½ cup pine nuts
1/3 cup extra virgin olive oil
salt and pepper


Healthy blueberry muffins


1 ½ cup whole spelt flour, 1 cup oats processed into flour, ½ tablespoon baking powder, 1/3 cup brown sugar, 1/3 cup maple syrup, 1 heaping tablesooon coconut oil, 15g lupin flour*, 65ml water, 1 cup plant milk, 150g blueberries


1. Combine spelt flour, oat flour, baking powder and brown sugar in a large bowl.

2. In a small sauce pan on the stove, melt the coconut oil and mix it with maple syrup.

3. Mix lupin flour with water until you have a smooth consistency.

4. Add maple syrup and oil, lupin flour-water-mix and plant milk to the dry ingredients and stir until the batter is smooth. Then fold in the blueberries.

5. Line a muffin tray with paper muffin cases and fill them three-quarters full. Bake for around 20 minutes at 200 degrees Celcius (oven not preheated) or until a skewer inserted in the center of the muffin comes out clean.

*The lupin flour works as an egg replacement. I can’t guarantee that other substitutes such as a flax egg will work as well. I’ve used lupin flour in many recipes and it always turns out perfect!


Pancakes with Chia & Flaxseeds

30g whole buckwheat flour
30g whole spelt flour (you can also use spelt or normal flour as a substitute for both flours)
1 teaspoon chiaseeds
1,5 teaspoon flaxseeds
½ mashed banana
1 tbsp agave nectar or maple syrup
around 160 ml almondmilk or other plantbased milk (sometimes you need some more, sometimes a bit less)
2  small tsp baking powder

How to: first, mix all dry ingredients together (also both types of seeds). then add the wet ones and mix until everything is well combined and you have a thick pancake batter. Let the batter sit for around 5 minutes and preheat a pan on medium heat. the pancake batter might got a bit thicker because of the seeds but this shouldn’t be a problem (unless the batter gets toooo thick). bake the pancakes (in coconut oil, or if you have a good pan without any oil) from both sides until they’re brownish :) serve with whatever you like and enjoy!

RECIPE: Vegan vanilla blueberry pancakes

Ingredients: ½ mashed banana, 130-150ml plant milk, splash of vanilla extract, 1 tablespoon flax seeds, 35g oat flour (or sub normal flour), 30g whole grain spelt flour, 10g vegan vanilla protein powder, 1 teaspoon baking soda, ½ teaspoon baking powder, cinnamon, blueberries

1. Mash the banana and mix it with the milk and vanilla extract. I used 130ml of oat milk, if you use almond milk you might need a bit more.

2. Mix together all the other ingredients except for the blueberries. Then stir the dry ones into the wet ones using an eggbeater. Lastly, fold in some blueberries.

3. Preheat a pan with some coconut oil. Scoop batter into the pan, about one heaping tablespoon per pancake. Let them cook on each side for about 2 minutes, or until bubbles start to arise, then flip them over.

4. For the peanut sauce, mix together one tablespoon of peanut butter and a few splashes of plant milk. Start with only a little bit of milk and add more. You have to stir very well!

today i have a healthy vegan brownie recipe for you guys! it’s not that fudgy as everyone else makes it but deliciois anyway :)
you’ll need:

  • 6 medjoul dates
  • 0,5 cup almond flour
  • 0,5 cup sugarfree cacao
  • 1 cup whole spelt flour
  • 1 banana
  • 1,5 teaspon baking powder
  • 3 tbsp maple syrup
  • 0,75 cup almond milk
  • lots of dark chocolate chunks!!

preheat your oven to 180 degrees. put all ingrediens in a blender and mix until you have a smooth batter. grease it into a baking dish and bake for around 40 minutes. you will have around 6 brownies sized as the ones in the picture :)


Lentil Flour Banana Bread

Makes a small loaf:
75 g red lentil flour (i just put dry red lentils in my vitamix and make flour)
75 g whole grain spelt flour
½ tablespoon flaxseed flour (optional)
2 teaspoon baking powder
1 tablespoon flaxseeds
1 tablespoon liquid sweetener of choice (i used date syrup)
1 tablespoon coconut oil (melted)
1,5 big ripe mashed bananas

How to:
Mix all dry ingredients together (lentil flour, spelt flour, flaxseed flour, baking powder, cinnamon/vanilla). In another bowl, mix mashed bananas with coconutoil, flaxseeds and sweetener of choice and let it sit for around 5 minutes. Give the dry mixture to the banana mash mixture and combine until you have something like a thick batter (mine looked kind of fluffly when everything was combined). Line a cake-pan of your choice (i used a small one for bread, but i’m sure even muffins would work!) with baking sheets and fill in the batter. Preheat your oven to 160°C and bake until your banana bread looks brownish and a toothpick comes out clean!

Mmmm have a sweet tooth today 😍 choc protein pancakes for breakfast! Simply 1 banana, 1 serving choc protein powder, 2 small eggs, 2tbsp water, ¼ tsp baking powder and 10g whole meal spelt flour!! YUMMMYYY! Layered and surrounded with strawberries, drowned in pb2! Delishhhh after doing body attack to test if I know the release now 😏😏 almost got it all!