Sticky and skinny brownie bars

Sticky skinny brownie bars

When in a hurry and in need of a chocolate, sugary fix but preferably a healthy one: These babies are the answer to your cravings. Raw brownies made with the healthiest ingredients, so they are totally beach – and bikini body proof.

Better to munch on these than to devour the real fat-ass, gross brownie-deal. But I don’t need to tell you guys that, right?

I prepped these the night before and they gave me a warm (mmkay: cold) welcome in the a.m., when I opened the fridge. Sweet coconut chocolate pieces of heaven! I don’t know how I managed to do so, but I kept them in an airtight container in my cool bag the whole dang day and only ate them as a dessert at my mom’s place later that day. That’s right, I love to share my healthy stuff! 😉

 I often bring dessert on my weekly Tuesday night dinners with mom. So safe to say she’s one of the first hand test persons for all my clean, sweet kitchen trials.  Well anyways: She liked them. So they’re mommie proof! 😉

It’s not because they are clean, nutritious and healthy that you get to eat the whole lot, though. Moderation is key, ladies. Unless it’s that time of the month, than go ahead and grab two pieces. I wont kiss and tell. But to the rest of you a petite warning is in order: they’re still quite big on the calorie department. So you don’t get to eat an endless amount. However, you WILL notice a difference if you would devour the same amount of calories from a plain unhealthy brownie (don’t!). Bloated belly much?

Ok, enough with the health bla-di-bla. Without any further ado the recipe to your chocolate happiness:

You’ll need

  • 250g of pitted medjool dates
  • 200g of walnuts (or pecans)
  • 50g raw cacao
  • 50g shredded coconut
  • 1 tbsp maple syrup
  • 1 tsp Himalaya pink salt
  • 2tbsp of water

Directions

Add the walnuts to a food processor and shred them until they turn to flour. Add the dates to the nut flour and mix/shred.

Now add the coconut, cacao, pink salt and maple syrup to the food processor and mix with the walnuts and dates.

Add some water to make them moist.  After a while you’ll receive a big sticky chunk of brownie dough.

Add a baking sheet in a brownie mold and add the dough to it. Press the batter in the shape.

Add some shredded coconut on top to finish and put in the fridge for about an hour, or overnight, like I did.

* Servings: Depends on how big you want your pieces, but I had about 12. According to my calculations that would be about 228 kcal per brownie. Perf with a cup of tea as a small dessert or could work as a 10 o’clock snack (it sure worked for me).

** If you prefer your brownies fresh out of the oven but clean, this recipe might work for you too.

Enjoy!

Xo, Kirsten

Skinny sticky brownies

Pineapple adoration

Baked Pineapple

I Always crave dessert after dinner. Always.

Usually I’ll grab a piece of dark chocolate (70% raw cacao) sprinkled with coffee or coconut (I get it at my local Bio shop) to join my cup of tea. And it’s sweetened with cane sugar, so no white processed sugar problems in my daily chocolate intake. I still want to stay kinda healthy during my sweet crave.

But every now and then – ESP during the weekend – my dessert is a tad bit more adventurous.

This time we had vegan (I’m avoiding cow’s milk for a while) vanilla-coconut ice cream with baked pineapple. I know. Vegan Ice Cream. It sounds silly, but I promise you it tastes just like plain ice cream.

Don’t worry, I still eat a plain ice cream every once in a while. On a cone. (Form the Gelato Factory, the best ice cream in Antwerp!) But when at home, I still try to cheat as healthy as possible. Without compromising in taste.

Anyhow, if you’re any close in being a pineapple lover as I am – it’s one of my favorite fruits, but such a pain in the ass to ‘peel’ – you’ll love this. It’s easy (minus the peeling part) and a tad bit more special than the everyday piece of chocolate ;).

You’ll need

  • 1 (or two) big scoop(s) of ice cream
  • 1 slice of pineapple
  • 1 tbsp agave syrup or honey
  • ½ lime
  • 1 tsp cinnamon

 Directions

Sprinkle some lime juice and agave syrup on top of your pineapple.

 Put a pan on a high heat and add the pineapple. Sprinkle with cinnamon. Bake for a few minutes on each side.

 Put on a plate with a big scoop of ice cream on top. (And maybe some extra agave on top :)) Eat before it melts!

 Happy deserting!

Xo, Kirsten

Pineapple adoration

Skinny brownies

Clean and healthy brownies

I made this recipe a while back as a desert for a picnic in the park. Everybody loved it. Read: it only took a couple of seconds before the whole dang brownie cake had disappeared into the greedy mouths of my girlfriends. 

Luckily I hid and left a small piece in the kitchen cabinet at home so I could still enjoy some the day after. Because, this chocolate bomb is a treat in healthy heaven. It’s soooo good. Craving chocolate or cake? This is your go to recipe from now on. You’ll never ever want the real deal again because you can have this healthy version which tastes exactly the same without the gross and fat processed ingredients and bucket loads of sugar.

Anyway: thanks to fitgirlcode, one of my favorite healthy lifestyle blogs, for this awesome recipe.

Prepare to faint. Because this is brownie perfection. I want to marry this clean brownie recipe and make perfect little skinny chocolate babies with it. It’s that good.

You’ll need

  • 250g pitted dates
  • 60g of almonds
  • 30g of macadamia nuts
  • 30g of cashews
  • (Or any other nut you want. The ones listed above are my faves :))
  • 4 eggs
  • cinnamon
  • stevia
  • 2 teaspoons raw cacao powder
  • Coconut oil

Directions

Preheat the oven to 180°C.

Add the dates, raw cacao, cinnamon and nuts in a food processor and grind them.

Split the eggs. Add the yolks to the date and nut mixture and blend.

Now stir the egg white with some stevia until they’re stiff. Mix with the rest of the mixture.

Take a cake pan and grease with coconut oil. Put some baking paper on the bottom. Pour the mixture to the cake pan and put in the oven for about 35 minutes.

 

Enjoy sweet sweet teeth. 😉

xo, Kirsten

Chickpeas go Chips peas

Healthy Snack// Chips Peas

It’s chips but not so much. It’s minus all the gross, fatty, chemical and greasy stuff. Like. Forget Oven Baked so called ‘healthy’ chips, and DEF forget about plain chips. If you crave a big bag of chips, make these and thank me later!

I love them. Mind you, it’s a treat. So nop, you should not be making (and eating) these every single night. Unless you’re a daily 10K runner. But, instead of empty calories and no nutritional value whatsoever that you get from chips, these chickpeas are healthy and they count as nutrition. So they’re calories your body can put into good use. With plain chips, your body can’t do anything but gain weight and add some extra fat on your tummy and hips. And you don’t want that with summer lurking around the corner, right?

It’s easy PEASy. Pun intended. And it tastes delish. Can’t wait to serve these at my very next dinner party! 🙂

You’ll need

  • 1 can of chick peas (preferably organic)
  • Himalayan pink Salt
  • Spicy curry, oregano, paprika powder,… (you can season them with whatever taste you crave)
  • 1 tbsp of olive oil
  • Baking paper

Directions

Preheat your oven to 200°C.

Remove the chickpeas from the can and rinse them very well with cold water.

Now dab them dry with a paper towel. You’ll want to make sure they’re very dry, because they’ll be extra crisp without the moist.

Add the chickpeas in a bowl and sprinkle some olive oil on top. Now add as much herbs as you want. I always start with some pink salt and add whatever I crave afterwards. Want plain salt or salt and pepper or curry… Just mix and match.

Put a baking paper on an oven tray and spread the chickpeas on top. Now pop in the oven for about 15 minutes.

Flip the chips around and pop back in the oven for another round. I would suggest 5 extra minutes, but you’ll have to watch them carefully and remove when you feel they’re crispy enough.

So so sooo good. Even the boyfriend was game. Buh-bye chips.

xo, Kirsten

Banana bread (I say cake)

Banana bread

I think I just discovered a new favorite dessert. And breakfast. And lunch. And perhaps even dinner. All in one. Banana Bread. I die. It’s that good.

And it’s healthy.

And it’s super sweet.

Colleague treating with cake or pie for their birthday tomorrow? No prob. Just grab a piece of your ab fab banana bread and you won’t mind skipping a bite of that nasty calorie bomb cake for one bit. I did that exact thing today. And I did not crave the chocolate cake or apple and cinnamon cake once. Ok. Maybe once. But then I had my banana bread to the rescue. Heaven.

I’m a cake fan. I love to cheat with a big piece of (dry) cake. So, this ‘bread’ (I say cake) is perf.

I made it in a quick last minute rush the night before – and off course took a petite bite while it was still hot an gewy – to keep my munchies in check the day after. Best. Decision. Of the week.

I did underestimate the amount of banana needed in the recipe. We had two ripe bananas at home. But apparently you easily need three to receive 300g of banana (I got up to 250g with my three bananas. No prob. Tastes great). Eh. Let’s say we’re out of bananas ATM.

But, without any further ado I present you my healthy cake option. And you may want it for breakfast with some fresh fruit too. Just saying.

You’ll need (calories: see below*)

  • 140g spelt flour
  • 100g self-raising flour (baking powder)
  • 2 tsp baking soda
  • 1 tsp salt
  • 300g ripe banana
  • 3 eggs
  • 150ml greek yoghurt
  • 2 tbsp maple syrup (or agave syrup, or honey) > add more if you’re a huge sweet tooth. Mind that bananas are the sweetest too!
  • 1 tbsp stevia
  • 100g blueberries
  • Pecans for topping. Or coconut/almond slices

Directions

Preheat your oven to 160°C.

Mix your dry ingredients: flour, self-raising flour, salt and stevia.

Mix your wet ingredients in another bowl: mashed bananas, greek yoghurt, eggs and maple syrup.

Combine the wet and dry ingredients in one bowl. And carefully add the blueberries true the batter.

Add the mixture in a cake mold which you’ve greased with some coconut oil. Put some pecans (or any other topping you crave) on top.

Leave in the oven for about an hour an 10 minutes. Keep an eye on it though.

I promise, you’ll love me for sharing this recipe!

xo, Kirsten

Healthy chocolate cupcakes

healthy chocolate cake

Chocolate comes from cacao, cacao comes from a tree, which makes it a plant. Therefore chocolate counts as a salad. The end.

Yeh, I think we all read that one ever so often on various social media. Not an excuse to go all chocolate munchies though! There’s some truth to it However. Chocolate isn’t bad. At least, dark chocolate isn’t. I eat a chocolate a day. Every evening. No skipz. With my cup of tea. A 70% cacao (the absolute minimum percentage) and sugarfree piece from  Galler. The. Best. Chocolate. I mean, I am a woman. And us girls need a little sweetness to keep us going.

Anyhow, if I do get to pick an absolute favorite chocolate cheat crave, it is moeulleux (chocolate fondant or chocolate lava cake). Ya know. That cake. Where chocolate runs out once you put your spoon inside. Delish! But it’s a chocolate BOMB that has got so many dang calories and sweetness in it you gain weight and lose teeth just by looking at it. It’s a fat-ass cake for sure, but I love it!

So. Like. Needless to say I was – omigod – feeling like the luckiest girl in the whole wide universe when I stumbled upon this healthy and clean only-100-calories-a-cake chocolate paradise. Uhu. Healthy//clean//and only 100 kcal. I KNOW!

Oh. And: it. Tastes. Amazeballs. So, without any further ado I gladly share the recipe with you. You may thank later babes. So this is guilt-free, healthy cupcakes part two. Part one is right here. You are so very welcome.

You’ll need (makes two cupcakes, 100kcal p/cake)

  • 2 tbsp cacao powder
  • 3 tbsp oat flower (just shred some quaker oats until they look like flour)
  • 2 tbsp stevia
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 3 tbsp almond milk
  • 1 egg white
  • 1/2 tsp vanilla extract
  • 2tsp coconut oil
  • Optional flavors: walnuts, coconut flakes, blueberries,… whatevs! 🙂

Directions

Preheat oven to 180°C.

Meanwhile combine all dry ingredients in a bowl. Add the wet ingredients and mix until combined. Then pour the cake batter into your cupcake molds.

Bake in the oven for 12 to 14 minutes. Being super careful not to over bake them.

Now drizzle or top them with desired topping. Like melted chocolate, or like in the cupcakes pictured above: with blueberries. (and I may or may not drizzled some agave syrup on top afterwards) Njam.

Enjoy those lean, clean, healthy and totes GUILT FREE cupcakes. Ya. They are actually good for you. Hah.

xo, Kirsten

Healthy and lean chocolate cupcakes

Zucchini Cupcakes

Zucchini Cupcakes. Clean sweets.

I die. This is so good. And guess what – I’m about to make all the gals real happy – these cupcakes are clean, lean (green) and healthy-ass. Like: nothing unhealthy in them whatsoever. I kid you not. (I wouldn’t dare!) Oh. And. They taste AMAZEBALLS! You are welcome. From now on I’m a real, true Zucchini Cupcake fan. (addict maybe) Next thing on my to do list is to find a healthy and clean frosting recipe. Might try Greek Yoghurt again? 🙂 I’ll keep you guys posted. Or if any off you have a great clean or healthy frosting tip: do spill!

Ok. So. Here we go… For a little sweet tooth perfection to go with your tea. Ah, the divinity of guilt free sweets. LOVES it!

You’ll need (makes 4 cupcakes, about 110 kcal a cupcake. Y’all doing a happy dance yet? I KNOW! :))

  • 100g shredded zucchini
  • 30g oat flour (put some quaker oats in a shredder until it looks like flour)
  • 20g of almond flour
  • 10g of roughly shredded almonds
  • baking powder (I used half a package)
  • vanilla powder
  • cinnamon
  • 1 tbsp agave syrup (or honey)
  • 2 egg whites
  • 25g of almond milk
  • 1 tsp stevia (or two tsp :))
  • Some almond slices for garnish
  • 1 dried apricot cut into small slices

Directions

Blend eveything in a food processor, put into cupcake cups and top (garnish) with some almond slices. Bake at 180 degrees for about 20 to 30 minutes. First time I made them, I left them in the oven for too long, so they turned out a little dry. Also, I forgot to add almond milk (oops), because I was in a little hurry, so that might have been the problem too. 🙂

The original recipe also said to use apple sauce or a shredded apple. About 50g. I didn’t do that and used some more zucchini. If you do want to add the apple sauce, use 75g of zucchini. Rest remains the same.

Bon appetit!

xo Kirsten

Healthy ‘Nutella’ chocolate spread

Healthy Nutella

When I saw this on my Pinterest wall I almost jumped for joy (ok, I actually jumped for joy). I know a lot of people are like ‘when I cheat, I’ll do it with the real deal’, but I’m more of a ‘I want to cheat as often as possible without actually cheating’ kind of girl. So. That’s why I’m always testing ‘healthy’ cupcake and pancake recipes, where you swap unhealthy stuff with healthy stuff as much as you possibly can. (more to come soon) I physically can’t handle one cheat day a week. So I ‘cheat’ on a daily base. With an occasional true cheat day. Hey, you have to live a little! A LITTLE that is. 🙂

This recipe is sooo easy peasy and quick, nobody should ever be occupied for too long to make anything chocolate,  (and it’s so good it hurts!) I had to share it with you guys before me ever even thinking of sharing any other wannabe healthy and sweet recipe (you may thank me later). I have to warn you though… If you expect it to taste exactly like store bought Nutella, you’ll be disappointed and should stick to the real thing. But, if you expect it to taste like a yum chocolate spread that will sooth your sweet tooth and will keep you from feeling like a nasty little candy devouring future fat human being (k, I might be exaggerating a tiny bit here): this is your recipe!

Since it still contains a nutty flavor (I never taste the hazelnut in Nutella, do you?) – think nutbutter – I’ve been eating it with my yoghurt. Each morning. Since I first made it the past weekend. But, I’ve tried it on a piece of bread too – a.k.a. took a big ass bite from my boyfriends sandwich (Jup, that’s how I roll: ‘Low’ carb-eater on paper, but steal them occasionally from my significant other) – and it tasted great! The boyfriend has been eating spoonfuls (literally) out of the jar, so safe to repeat myself once more and say the taste is utterly delish’! 🙂

You’ll need:

  • 115g hazelnuts
  • 10g cocoa
  • 75 ml almond milk
  • Stevia (I can’t tell you the exact amount, I added to taste. I added a lot. :))
  • 1 tsp vanilla extract
  • 1 tsp vanilla powder
  • 1 tbsp agave syrup (or honey, whatever you prefer. But I suggest you try agave. Du-uh :).)
  • Pinch of seasalt

Directions:

Start by blending the hazelnuts with almond milk in a food processor until it looks like a paste (you know, no more visible nuts in the paste). Add the other ingredients and mix them until they look like a chocolate spread to you. You might want to add some extra almond milk during the process. I did. Because it didn’t look ‘smooth’ enough to me. Like I said, you can add more cocoa or stevia or agave too if you want. Just taste. A lot. 🙂 It’s the easiest way to make sure it’s sweet enough!

Put in an airtight jar (maybe an old Nutella jar? And eat it as if it’s the real deal like it’s nobody’s business) and done!

Bon appetit dear sweet teeth! (again: you may thank me later!)

xo Kirsten

Foodie in Amsterdam

BFF amsterdam time

I recently spent an entire weekend in Amsterdam with my bestie. It’s a tradition we try to uphold every year during Christmas break. This time we stayed at the Mercure Hotel, little outside the center of Amsterdam. But there’s a bus stop around the corner where a bus passes by every 15 minutes that drives you straight to the ‘Leidseplein’, which is right next to all the shops.

Anyhow we acted like real foodies and found some real gems for lunch, dinner and for snack-time. So, since this blog is all about food, why not share my favorite restaurants abroad? It’s a nice change in between the recipe’s :). So without any further ado, hereby my favorite (recently discovered and approved) spots in Amsterdam, a city in The Netherlands:

Lunch at SLA

First of all, after a huge breakfast at the hotel, you might want to take it easy for lunch. So off to SLA you go. ‘Sla’ means salad in Dutch (obvi). And that is basically the perfect name for the place. When you enter you’ll immediately see their big bar stacked up with greens and veggies. The people from SLA will take a big bowl and start off by filling it with a plain salad leaf. You can then add things within a few easy steps: first, pick your leaf (rocket salad, mixed salad,…),  then pick a dressing (all 100% vegan), choose a grain, seed or legume (I totally went for lentils. Love them. But I was considering quinoa, but Roxan got that), now pick three veggies (you name it, they have it! I chose pumpkin, broccoli and cherry tomatoes), after you choose a topping (I went for parmesan cheese, but it can be anything from seeds to herbs or even olives). I also took the extra premium addition an chose some beef slices on top. With a green tea on the side… It tasted great. And the whole thing only cost 13euros. Can’t go wrong for that price. And believe you me, it’s a huge salad and the don’t go easy on the veggies and legumes. My kind of salad. Also, the bottles of water with some cucumber slices – for you to take for free – are so cute and are the little extra that makes this a great spot. Place to go for lunch, for sure!

Ceintuurbaan 149 – Amsterdam (Open from 12.00 – 21.00) Website: http://ilovesla.com/en/ 

4 O’clock snack. Or 10 O’clock if you please. ‘De Taart Van Mijn Tante’

We all know that two full days of sales hunting and shopping and strolling around counts as cardio. Def. So you’re allowed to have a snack. Or two. Throughout your city trip. (and might I add that carrying heavy loaded shopping bags – especially if you’re anything like me and always have to buy shoes – count as some serious weight lifting) Off course we went for a Starbucks stop to enjoy the wifi (addicts for sure) and a brownie. (Oh, might be good to know that all places mentioned in this post provide free Wifi. Just ask the waiters :)) But if you are looking for something a bit more special to have a rest and to comfort your sweet tooth you should go to ‘de taart van mijn tante’ (my auntie’s pie). The interior is a ‘merry kitsch mess’ filled with pretty antique chairs and cosy colored tables and lamps. I love that. It feels like you are sitting inside a huge, artificially colored cupcake. Perfection. (Maybe not the best place to take the boyfriend) Roxan and I both chose the ‘chocolate slut pie’. Because, what’s in a name? And you’ll be pleased to know: it wasn’t too heavy on the tummy. Make sure you schedule a piece of pie from the auntie when in Amsterdam. You won’t be sorry! 😉 I believe it’s kind of mandatory.

Ferdinand Bolstraat 10 (daily open from 10.00 – 18.00) Website: http://www.detaart.com/en/contact.htm 

Sushi Dinner at hotspot Izakaya

I love sushi. To such an extent that I could eat it on a daily base. I love to discover new combinations. Even though I’ll always order something tuna. But, if people tell me the latest place to be in Amsterdam is a sushi restaurant I need no further convincing. Izakay is part of the Sir Albert hotel. If you are an unknowing tourist, you’ll walk straight past it. If you are a well prepared and a thoroughly researched foodie tourist (*cough*), you’ll walk straight in. And that’s exactly what we did. The interior is very lofty and loungy. I’m not sure if that’s the correct way to describe an interior, but you guys will have to do it with that. 🙂 Eye catcher is a huge wooden bar (where we didn’t get to sit at, because we were a little late with reservations) right in the middle of the restaurant surrounded by small and cozy tables. We sat right next to the kitchen and got to see the sushi magic happen. When they hand you the menu they give you three options (or at least, that’s what our waiter did): either you follow a menu, which costs about 75 euros per person, or you pick three to four options from their menu (and there are a lot of options) per person that they will put in the middle of the table so you can share, or you can put your trust into your waiter and let him pick out three to four options for you.  We combined our own picks (these girls need their tuna and shrimps when eating sushi) with picks from our waiter and fair to say we had a great dinner! We went for three options each, which filled us up fine. But, if you are a big eater and didn’t go for pie earlier on, I suggest you pick four. 😉 It’s the perfect romantic getaway for a datenight or a great girlsnight place. You’ll love it, I promise. It’s a little more pricey then your everyday street corner sushi spot. But it is so worth it

Sir Albert Hotel – Albert Cuypstraat 2-6 (+31 20 30 53 090) Website: http://www.izakaya-amsterdam.com/home.html

Et voila. Those were our discoveries from the past weekend. Amsterdam really is one of my favorite cities in Europe. If any of you have some other great Amsterdam-foodie experiences, feel free to share them below. Will be much appreciated. 🙂

And as usual: bon appétit!

Xoxo, Kirsten

Healthy Fall Granola

Granola

You are probably wondering why I posted a picture of my cereal. In a jar. (In the midst of the fall and halloween decorations) Well, first of all: it isn’t just your ordinary, plain cereal. Nop, it’s awesome and healthy, home made granola. Second of all: it tastes amazeballs, so I had to share my recipe.

Since yesterday night the wintertime officially kicked off (I bet you all loved the extra hour of sleep today) it just became all the little harder to wake up in the morning. With it still being dang dark outside AND too cold to leave the warm soft blanket… If you are anything like me, you might find yourself rushing through the morning to make it in time for the workday :).  I know a lot of you don’t take time to eat breakfast on those kind of mornings or might even skip the whole thing. Bad! You should always do breakfast. It’s a kickstart for your day and it gets your metabolism up and running to burn off those calories you eat during the rest of the day. And also, eating a banana or an apple on the go or some crackers isn’t really a lovely way to start the day, right? Soooo, luckily for you I just prepared the best on the go breakfast that you can make in big batches on a lazy, maybe rainy, sunday afternoon. I eat it with greek yoghurt and some fresh fruit and we’ve got ourselves some breakfast perfection. Quick and healthy, you have to admit those two words sound too good to be true right?

You’ll need (*)

  • 3 cups (240g) Quaker Oats
  • 1 cup (120g) sliced almonds
  • 1 cup (140g) chopped cashews (or pecans, walnuts, peanuts,… you can use your favorite nuts here)
  • 2 tsp flax seeds (preferably grounded)
  • 2tsp cinnamon
  • 2tsp water
  • 1tsp Vanilla
  • 1/4 cup (28g) apple sauce
  • 1/3 cup (50g) agave nectar (or honey)

Directions:

First you mix all dry ingredients together: oats, sliced almonds, cashews, flax seeds and cinnamon. Use a big bowl, or else you’ll end up like me with 10 dirty bowls on the counter because all the ingredients didn’t fit. Kitchen queen: not so much. 🙂 On a side note: some of you might not know ‘flax seeds’ (Lijnzaad in dutch). It looks like dark brown sesame seeds. They are  a superfood and I was told they are most beneficial when grounded. Well, I can tell you these little bastards aren’t all that easy to ground! Or mash. I bought mine on the market. Still looking like seeds. I only half succeeded grounding them. (so I’ll get half the benefits? :)) Off course now I found out you can buy them grounded in a health store. So next time: I’m going grounded!

Then mix the wet ingredients together in a separate bowl. Water, vanila, apple sauce and agave (or honey). Fold the wet mixture into the dry mixture until they are well incorporated. Now, normally you should spread a thin layer on a baking sheet. But since we only own a small oven that does this turning thing while baking, I had to use a oven tray and I had a huge layer… I can reassure you guys: it does the same magic! 🙂 Bake the whole lot at 160°C (300°F) for 18 minutes, then stir and flip the whole lot and bake for another 18 minutes.

Once baked, you can add whatever you want. If you like to add some dried fruit, raisins or maybe some coconut flakes? I’m going to stick to my good old Greek Yoghurt (0% fat) and fresh berries (and maybe some goji berries :)).

(*) about the calories:

The total batch will make about 3090 kcal (fat: 153, carbs: 304, protein: 79). The whole lot weighs 650 grams. I plan on making one serving about 50 grams which is 240 kcal. But, you can choose the amount you prefer. But now you have some guidelines to calculate :). If you are a calorie counter off course.

Bon appetit!

xo, Kirsten