• Fleur

I have made many banana breads in my life but this one is definitely my favourite. It’s fluffy and moist simultaniously and I’m in love with it. The tahini pairs really well with the walnuts and dates. Best part about it: this banana bread is made without oils or refined sugars. Let's quickly get into the recipe!

Recipe (8-10 slices) Prep time: 1.15 hours

  • 1 cup spelt flour

  • 1 cup whole wheat flour

  • 3 bananas

  • 1/4 cup maple syrup

  • 1/4 cup tahini

  • 1/4 cup soy milk (or any other dairy free milk)

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 3 medjool dates

  • 1/3 cup crushed walnuts

Method

  1. Preheat the oven to 180 degrees Celsius.

  2. In a bowl, sift the flour and add the baking soda, baking powder, cinnamon and salt.

  3. In another bowl, mash the bananas and mix with the tahini, soy milk, maple syrup, vanilla extract.

  4. Fold in the chopped medjool dates and walnuts.

  5. Line a cake pan with baking paper and pour the banana bread mixture into the pan.

  6. Bake for 45-50 minutes and let it cool down before eating.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

  • Fleur

Who would've thought that cauliflower, cashews and nutritional yeast could taste so good together? This soup is creamy and nourishing. Not to mention that it is easy to make and can be done in under 30 minutes.


Ingredients (serves 4-6)

Prep time: 30 min

  • 1 medium sized head cauliflower

  • 2 shallots

  • 2 garlic cloves

  • 1 tablespoon olive oil

  • 4 teaspoons vegetable stock powder

  • 1.5 liter water

  • 1/2 cashews, soaked

  • 6 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Method

  1. In a soup pan, heat up the olive oil and fry the shallots.

  2. When translucent, add the minced garlic and fry for another 2 minutes.

  3. Add the chopped cauliflower, boiling water, vegetable stock powder and salt and bring to a boil. Then reduce to simmer for 20 minutes or until the cauliflower is soft.

  4. Transfer the soup into a blender and add the cashews, lemon juice and nutritional yeast.

  5. Blend until completely smooth and pour back into the soup pan.

  6. Best served with some fresh herbs and the coconut bacon, for which the recipe is below.

Coconut bacon

  • 1.5 cups coconut flakes

  • 2 tablespoons soy sauce

  • 1 tablespoon liquid smoke

  • 2 teaspoons maple syrup

Method

  1. Preheat the oven on 165 degrees Celsius.

  2. In a bowl, combine the coconut flakes, soy sauce, liquid smoke and maple syrup.

  3. Spread the coconut bacon out on a baking sheet lined with baking paper. Bake for 15 minutes, stirring every 5 minutes.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

  • Fleur

Bijgewerkt: mrt 2

When I was younger I used to love oreos, and I still do. I could eat them endlessly but that probably wouldn't be the best idea. I like to make healthy versions of regular treats so I decided to make these healthy Oreos, which are made with wholesome ingredients such as oatmeal, medjool dates, raw cacao powder, almond butter, cashews and maple syrup. Let's quickly get into the recipe!

Recipe (makes 7 oreos)

Prep time: 40 min

Cookie:

  • 8 medjool dates

  • 2 tablespoons almond butter

  • 1/2 cup oatmeal

  • 2 tablespoons raw cacao

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

Cream filling:

  • 1/2 cup cashews, soaked

  • 1 tablespoons maple syrup

  • 2 tablespoons silken tofu

  • 1/2 teaspoon lemon juice

  • 1/2 teaspoon vanilla extract

  • 4 large squares of dark chocolate




Method

  1. In a food processor, blend the oats into a fine flour.

  2. Add the cacao powder, almond butter, dates, vanilla extract and salt and blend until you have a sticky dough.

  3. On a flat surface, roll the dough out and cut the cookies with a cookie cutter (or a bottle/jar cap, whatever you can find !)

  4. Place the cookies into the freezer.

  5. In the meanwhile, make the cream filling by blending all the ingredients in the blender.

  6. Take your cookies out of the freezer and spread 1-2 teaspoons cream on top of one half of the cookie. Press another half on top and place back into the freezer.

  7. Melt the dark chocolate au bain marie and dip the cookies into the chocolate. Place them back into the freezer until hardened. Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!