This chocolate ganache or fudgy frosting is a wonderful option for restricted diets. It can be easily Gluten-free and Nut-free ( check the labels of the ingredients you are using, to be sure). You can have intense and rich flavour or mild and sweet, it all depends on the chocolate you are using.
With this frosting you have different options, you can pour the hot frosting as a glaze or cool the mixture off, which makes this frosting pipeable and spreadable.
This recipe is super easy. I use it for brownies, raw tarts, cakes and cupcakes. This one is a perfect frosting for cakes that aren’t exposed to warm temperatures. I have made cakes with this frosting in the summer, but I freeze the cake before transporting it (only short distances). It will definitely melt otherwise, but for autumn, winter and spring it should be fine.
There are many ways to melt your chocolate, but I am using mainly this method, which is fool-proof.
- 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
- 600gr Vegan Chocolate (bars or chips)
- 2 tbsp Coconut Oil
- Cook the coconut milk until boil
- Chop the chocolate bar and place it in a microwave-safe bowl
- Turn off the heat and add the coconut oil, and mix well
- Pour the hot coconut milk over the chocolate
- Let it set 2 min
- Start whisking until you get a smooth shiny chocolate cream
- You can pour this hot mixture in your pie or tart base
- For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
- If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
- Left-overs? you can store it up to a week in the fridge
I am sure you have heard of lemon curd, but did you try orange curd! It is delicious, it’s a little less tangy, and a bit more sweet, but so yummy.
I kept eating it right from the jar.
I used orange curd for squares, pies, cake filling but also as in buttercream.
It gives more air to the buttercream, making it light and fluffy and not overly sweet and heavy. It is basically like lemon curd but made from oranges.
- Orange zest of 3 Oranges
- 3 Tbsp cornstarch
- 1/4 cup water
- Fresh Orange juice of 3 Oranges
- 1 cup granulated sugar
- 1/4 cup almond milk
- 5 Tbsp coconut oil
- Mix the cornstarch with the milk, water, sugar, zest and Orange juice in a pot.
- Combine until smooth.
- Cook the mixture on medium heat, keep stirring until it becomes a thick jam.
- Turn off the heat, and add the coconut oil
I love trying out new things with baking. And this one is a keeper.
It is a Gluten-free & Vegan cupcake recipe, good for any celebration.
This salad is one of the tastiest salads ever. This dish is called “Namul” and refers to a variety of edible grass or leaves or seasoned herbal dishes made of them. In Suriname we have a similar dish called “pitjel” and its served with hot spicy peanut sauce! YUM
Sesame seeds has many benefits, one of them is it contains high levels of zinc, a vital component in the formation of collagen, which strengthens the muscle tissue, hair, and skin. Sesame seeds are packed with unique organic compounds, such as sesamolin, as well as minerals like copper, calcium, iron, and manganese, as well as vitamins and fiber. These seeds may be small, but they pack a major health punch and can help with everything from digestion and circulation to bone strength and inflammation. And spinach has many benefits too, to name a few. It’s good for the skin, eyesight, healthy blood pressure, stronger muscles, and boosted growth for infants.
So this salad is perfect for the body and will benefit you in many ways!
1 tablespoon toasted sesame seeds
2 teaspoons soy sauce (gluten-free, not all soysauce’s are gluten-free)
2 teaspoons toasted sesame oil
¼ cup water
500gr baby spinach
- Place water in a pot big and boil on high heat.
- When the water is boiling add the spinach and stir until the spinach leafs are completely wilted.
- This takes up to 3 minutes after drain the spinach and squeeze out the water.
- Chop the spinach roughly.
- Mix the spinach with the toasted sesame seeds, soy sauce and sesame oil.
A cupcake recipe that is free from dairy!
Easy and yummy that is our motto 🙂
Every season has it’s ups and downs. Autumn and Winter are for me especially hard, because here in Belgium it can get really depressing cold. In those circumstances, the best thing to have as breakfast/lunch or dinner is soup. A big bowl of creamy soup, and huge croutons. My kids love eating soup with croutons as much as pizza.
- 250ml green lentils, washed
- 1,5 liters of Water
- 3ml Salt
- 1 tbsp coconut cream
- 30ml Ghee or butter
- 2ml black pepper
- 2ml ground nutmeg
- Bring the lentils to the boil in the measured amount of water in a large saucepan.
- Remove any scum that forms.
- Lower the heat, partially cover the pan and simmer for about 30-35 min. until soft.
- Then add the salt and coconut cream.
- Leave the soup to simmer for 2-3 minutes.
- Remove from the heat.
- In a small pan, heat the ghee or butter.
- Add the ground nutmeg and ground black pepper.
- Pour over the lentils the spice mix and cook for 2 min.