Blueberry Muffin Bread

no flour, low-fat, only 80 calories per serving

Blueberry muffin bread

15 servings

INGREDIENTS 

  • 190 g oats, finely ground
  • 1/2 tsp baking powder 
  • 1/2 tsp salt
  • 15 g coconut oil
  • 50 g muscovado sugar
  • 160 ml non-dairy milk
  • 1 tsp vanilla extract
  • 250 g blueberries, fresh or frozen (any other berries, except for strawberries, will also work)

INSTRUCTIONS

  1. Preheat the oven to 175 degrees C (350 degrees F) and grease a 9×5 inch loaf pan.
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Almond Date Bars

no added sugar, no trans fats, only 124 calories per bar

Almond date bars

20 servings

BOTTOM LAYER

  • 60 g almonds, ground
  • 60 g hazelnuts, ground
  • 145 g oats, ground
  • 15 g coconut oil
  • 45 g agave syrup
  • 3-4 tbsp water or non-dairy milk

TOP LAYER

  • 90 g almonds, ground
  • 120 g dates, soaked in water for at least 30 minutes
  • 15 g agave syrup (or other liquid sweetener)

INSTRUCTIONS

  1. Preheat the oven to 175 degrees C (350 degrees F) and line a 20cm (8 inch) square pan with parchment paper.
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Chocolate Energy Date Balls

only 5 ingredients, no added sugar, no saturated fat, 47 calories per serving

Energy date balls

12 servings

INGREDIENTS

  • 10 dates
  • 30 g dessicated coconut
  • 10 g unsweetened cocoa powder
  • 50 g ground walnuts
  • 5 g maple syrup

INSTRUCTIONS

  1. Blend all the ingredients together very well in a food processor.
  2. Mash the dough together.
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Raspberry Muffins

no added sugars, only 145 calories per muffin

Raspberry muffins

12 servings

INGREDIENTS

  • 100 g oat flour
  • 100 g whole wheat flour
  • 75 g hazelnuts, ground
  • 1.5 tsp baking powder
  • 160 ml non-dairy milk
  • 25 g coconut oil
  • 30 g agave syrup 
  • 100 g soy yogurt
  • 1 tsp vanilla extract
  • 200 g fresh or frozen (thawed) raspberries

INSTRUCTIONS

  1. Preheat the oven to 190 degrees C (375 degrees F).
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Chocolate Cherry Brownies

vegan, only 82 calories per serving

Chocolate-Cherry-Brownies

20 servings

INGREDIENTS

  • 25 g coconut oil
  • 2 tbsp chia seeds, ground
  • 15 g muscovado sugar
  • 25 g agave syrup
  • 30 g unsweetened cocoa powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 85 g whole wheat flour
  • 120 ml non-dairy milk
  • 25 g roasted hazelnuts, ground
  • 25 g roasted hazelnuts, chopped
  • 50 g dark, chocolate, chopped
  • 200 g cherries, frozen or fresh (optional)

INSTRUCTIONS

  1. Preheat the oven to 160 degrees C (320 degrees F).
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Cherry Pie

vegan, low-fat, only 173 calories per slice

Cherry Pie

8 servings

CRUST

  • 187 g whole wheat flour (plus more for rolling)
  • ¼ tsp salt
  • 40 g coconut oil
  • 60 g non-dairy milk or water

FILLING

  • 450 g fresh cherries
  • 30 g muscovado sugar
  • 20 g minute tapioca
  • 1 tsp vanilla
  • 1 tbsp cornstarch

INSTRUCTIONS

  1. Make the crust: Mix together the flour, salt and coconut oil. 
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Our Italian Roadtrip

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Living in Ljubljana, Slovenia offers a great starting point for any European road trip. Which is why my husband and I rarely travel by plane. A few hours with our car in any direction takes us to some of the most beautiful places in the world.

One of our favorite countries is Italy, which we visit as often as possible, either on a weekend trip to Venice, a scenic road trip across Tuscany or a drive all the way down to Rome.

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Chocolate Cupcakes

vegan, only 94 calories per cupcake

Chocolate-Cupcakes

12 servings

CUPCAKE

  • 25 g dark chocolate, finely chopped
  • 35 g unsweetened cocoa powder 
  • 120 ml hot water
  • 90 g whole wheat flour
  • 30 g muscovado sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 25 g coconut oil
  • 1 overripe banana, mashed
  • 2 tsp white vinegar

FILLING

  • 10 dates, soaked in water for 30 minutes
  • 60ml hot water (1/4 cup)
  • 50g agave syrup (1/6 cup)
  • 25g unsweetened cocoa powder (1/4 cup)

INSTRUCTIONS

  1. Cupcakes: Preheat the oven to 175 degrees C (350 degrees F).
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