Light Strawberry and Plum muffins

Do you feel like a guilt-free treat? Check out my go to recipe for fruity, naturally I used honey to sweeten the muffins, because it is not only a natural sweetener full of nutrients, but it also has a lovely flowery flavour that matches the taste of the fruits. Finally, the addition of ground almonds make the batter much softer and cakier to give you a healthy and irresistable back-to-school snack!

Fig and chocolate brownies

The airy soft, moist brownies get their natural sweetness from the banana, the deep flavour from dark chocolate and cocoa powder, and little bites of almond and figs.

Simple banana-oat cookies

Enjoy these simple and satisfying cookies which can fit in a good healthy diet, and are nourishing and tasty at the same time. Enjoy the combination of the natural sweetness of the banana and dates with the nutritious oats that will keep you fulfilled and let your body absorb the natural sugars for an extended period of time. The cookies are done in a few minutes and you only need two basic ingredients.

Pumpkin-date baby birthday cake

Baking for small children is exciting, because you really want to make something special and delicious while taking the healthy to the limits. I love to use honey in my baking, because it feels much more natural than refined sugar and it adds a deeper taste. However, under one year of age it is not recommended to give honey to kids. Luckily this one was for a second birthday, so the combination of honey, dates and spices was perfect to make the cake more exotic, even a little Arabic.

Raspberry&white chocolate cake

This month I`m celebrating great news for my blog; I finally got myself a proper camera, and I can`t get enough of it! You can check out the amazing pictures it makes in this post already. As small it might sound, it will make a huge difference for me, I can feel it already. For this occasion I would like to share my new favourite cake that I can`t get enough of; this super healthy refreshing treat from the fridge can be lifesaver when you have a BBQ on a hot summer day and you want to end it with a fruity light guilt-free dessert.

Coconut & Strawberry cake

This airy, soft sponge cake loaded with juicy baked strawberries and fresh coconut will blow your mind. With a little twist on the traditional cake it is airy but still dense, wonderfully coconutty and, as a bonus, completely dairy free. The secret; instead of normal milk and butter, coconut milk and oil is used plus a little extra coconut cream that just brings the flavours in the cake to perfection.

Ricotta and pear cheescake – Baby friendly edition

With the first wave of sunshine in the Netherlands and all the spring vibes going on I feel wonderfully energized and full of ideas that I want to share. This recipe captures this vibe with its lemony fruitiness, light and creamy ricotta filling and nutty walnut crust.

Fruity baked cheesecake with dates

Experimenting with alternative ways to sweeten desserts can get really interesting because the alternatives can change or add flavours, and enrichen the cake instead of plainly adding sweetness as the traditional white sugar does. This recipe is a perfect example of this: the dates in the quark add flavour, texture and of course nutritional values. The flavourful spicy fruity swirl gives you an opportunity to get creative, and decorate the cake to make it strikingly beautiful.

Flowery-strawberry ricotta and sunflower seed cakes

This is a wonderful light cake, full of flavours and colours.  On the sunflower seed bottom you have one layer of lemony ricotta topped with strawberry-mascarpone cream. Both layers would deserve their own cake, but this desert was made for a special celebration, so I thought I would just as well double the fun. And it does worth the extra effort! You will love the refreshing-lemony ricotta melting together in your mouth with the fruity mascarpone and honeyed sunflower seed crust.

Incredible rosemary and fig cake

When planning my holiday, I wanted to keep my eyes and mind open, gather inspiration and try out new things for the blog. However, even though I did get a lot of ideas and a few new ingredients, we did not do that much cooking (well… we roasted a lot of veggies and sausages on the camp fire, but I would not call it fine gastronomy). In the end this recipe came from an unexpected gift crowning our adventurous hikes in Hungary.

This is a really soft and airy dough, and the extra corn flour and marmalade give it a distant bitter taste that balances the sweetness of the baked ripe figs. The elegant scent of the fresh rosemary makes the cake a real Mediterranean treat.