• Fleur

Bijgewerkt: 5 dagen geleden

I had a couple of leftover apples laying in the fruit basket so I decided to make this whole wheat apple galette. A healthy twist on a classic dessert and incredibly easy to make. I served it with some coconut whipped cream, which is a total must!

Ingredients (serves 8-10) Prep time: 50 min


  • 180 grams (1.5 cups) wholewheat flour

  • 90 ml (1/3 cup) dairy free milk

  • 60 mg (1/4 cup) coconut oil or vegan butter (softened but not melted)

  • 1/2 teaspoon cinnamon

  • 1 tablespoon sugar

  • 1 tablespoon maple syrup

  • 1/8 teaspoon salt


  • 2.5 apples, thinly sliced

  • 2 tablespoons lemon juice

  • 1 teaspoon cinnamon

  • 2 tablespoons maple syrup

  • 1 tablespoon sugar

  • Handful of raisins

Coconut whipped cream

  • 1 can full fat coconut milk, kept in the fridge upside down overnight

  • 2 tablespoons maple syrup

  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 190 degrees Celsius (375 Fahrenheit).

  2. In a bowl, whisk together the whole wheat flour, sugar, cinnamon and salt.

  3. Add the milk and maple syrup and gently mix it together.

  4. Add the coconut oil or butter in small chunks and knead the dough with your hands until everything is well combined and the dough is formed.

  5. Line a baking sheet with baking paper. On a slightly floured surface roll out the dough with a rolling pin.

  6. In another bowl, combine the thinly sliced apples with lemon juice, cinnamon and maple syrup.

  7. Assemble the apples on top of the dough. Sprinkle the raisins on top as well. Slightly fold the edges of the dough. Lastly, sprinkle the sugar on top of the galette.

  8. Bake for 30 minutes or until the outer edge is crispy.

  9. Let it cool down a bit. In the meanwhile you will be making the coconut cream.

  10. Open the can of coconut milk and scoop out the cream in a bowl. Make sure no liquid spills. Add the maple syrup and vanilla extract. Beat the cream with hand whiskers until you have fluffy coconut whipped cream.

  11. Now you can assemble your galette with the whipped cream. Enjoy!

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

  • Fleur

Bijgewerkt: 5 dagen geleden

I love the chocolate and tahini combo, but since it is 'the season' I added some warming spices like cinnamon and ginger to make this the perfect winter treat. They are made with goey medjool dates, brazil nuts, tahini, cacao powder, spices and 100% delicious. Let's get into the recipe.

Ingredients (makes 13-15 balls) Prep time: 30 minutes

  • 1/2 cup oatmeal

  • 1/2 cup brazil nuts

  • 10 medjool dates

  • 1 tablespoon tahini + more for filling

  • 3 tablespoons cacao powder

  • 1/2 teaspoon cinnamon

  • 1 teaspoon ginger powder

  • pinch of salt


  1. Add the brazil nuts, cacao powder, oatmeal, tahini, cinnamon and ginger powder to a food processor and start blending.

  2. Add the medjool dates one for one until a sticky dough forms.

  3. Roll into balls and cut into halves. Poke a little hole with your finger and add a little bit of tahini.

  4. Gently roll back together and place the balls into the fridge to harden.

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

  • Fleur

Bijgewerkt: 5 dagen geleden

I don't know what I like more; banana bread or carrot cake bread. Almond flour, whole wheat flour, medjool dates, juicy carrots, raisins ultimately results in this moist yet soft carrot cake. Topped it off with a cashew coconut frosting. The cake is sweetened with medjool dates so not overly sweet and they bring some moisture to the cake as well. This carrot cake will definitely be a new staple recipe in my home.

Recipe (10-12 slices) Prep time: 1.5 hour


  • 1.5 cup wholewheat flour

  • 0.5 cup almond flour

  • 1.5 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger powder

  • 1/2 teaspoon cardamon powder

  • 1/4 teaspoon nutmeg powder

  • 9 medjool dates

  • 2 tablespoons (30 grams) almond butter

  • 2 tablespoons (30 ml) almond oil

  • 2 tablespoons (30 grams) coconut yogurt

  • 1 cup (240 ml) almond milk

  • 1 teaspoon vanilla extract

  • 1.5 cups (150 grams) grated carrot

  • 1/3 cup (55 grams) raisins

  • 1/4 cup (30 grams) chopped brazil nuts or walnuts


  • 75 grams cashew soaked

  • 50 grams coconut cream

  • 4 teaspoon maple syrup

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice


  1. preheat the oven to 180 degrees Celsius

  2. Combine the wholewheat flour, almond flour, baking soda, salt, cinnamon, cardamon, nutmeg and ginger.

  3. In a blender, add the medjool dates, almond oil, almond butter, coconut yogurt, almond milk and vanilla extract. Blend until smooth.

  4. Combine the dry and wet ingredients together.

  5. Fold in the carrot, raisins and nuts.

  6. Line a cake loaf with baking paper and pour the mixture into the pan. Bake the carrot cake for 45 minutes or until the center comes out clean. Let it cool down completely before spreading the frosting on top.

  7. The frosting is simply made by blending the ingredients. Place it into the fridge before spreading it on top so that it gets more firm.

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