Red Beet Hummus

Hey there :)

So the other time I placed Barbie in a Mixer and pulsed. And this more or less the outcome.


Except it wasn’t Barbie of course but red beets. While I am not the biggest fan of pink as a color in general in food I find it super fascinating. And not even raspberries and strawberries get the same screaming pink as red beet does. It doesn’t even look like natural food. Anyway I like playing with beets in food and add it to all different types of dishes at the moment ;)

And beets are really great for various reasons. It’s good for your heart and liver thanks to the phytonutrient Betain which is found in valid amounts in beets. Betain provides antioxidants, has an anti-inflammatory effect and is said to provide detoxification support. It’s also a mood elevator, so next time you’re heartbroken dig into some beets ;) (Well, I don’t think it would work that good but why not give it a try. If it doesn’t make you happy at least it is likely it will make you all messy ;))



Beets also have quite some folate which is good for the nervous system and helps tissues grow and cells work. Also helpful for your muscle regeneration when you do a lot of sports. Yeah.

Together with some chickpeas and tahini you will also get some protein from this hummus, which makes it a perfect after sport snack.


And well, I guess I don’t have to tell you how to use hummus, but I will just share my favorite combination. Which was a savory corn muffin with this hummus, some avocado, beluga lentils, cucumber and romaine lettuce and just a tiny squeeze of lemon :)

roteBeeteHummus1 - Kopie



Recipe Red Beet Hummus

prep time: 25 minutes +++ yields: abou 2 ½ Cups



  • 1 can / 270g cooked chickpeas
  • 2 roasted or steamed red beets  (or if you like the taste, raw works also)
  • 3 Tbsp. tahini
  • ¼ Cup olive oil
  • ½ lemon, juice (and a bit grated zest if you like it tangy)
  • 2 gloves garlic
  • ½ tsp. cayenne pepper
  • 1 Tbsp. sugar
  • ½ tsp. cumin
  • generous amount of salt and pepper, to taste
  • splash of water as needed to thin out



Quarter the beets and place all the ingredients except for the water in a blender and food processor (or use a handheld mixer for a little more work). Blend until smooth. If needed add a splash of water to get your mixer going and to achieve the texture you like.

Adjust spices to taste. Don’t go easy on the salt and pepper :) I also grated some lemon zest and adder it for a little freshness.

Granola-Seed Bars

Hey there :)

Granola bars is a thing I make every once in a while. It’s easy to make and perfect way to get rid off some leftover ingredients. In my case I’m talking about nut pulp. I make nutmilk almost on a weekly basis so naturally all those ground nuts need a purpose. I hate throwing food away… but I also can’t just put them in my freezer for forever :)

So granola bars is one of the go-to-things I make. I have to be honest, the base I am using does not change a lot, but I play around with spices so they will taste just a bit different every time.

Granola bars are also a perfect way to increase one’s protein intake as you can stuff them with lots of protein rich food or just you can add a scoop of protein powder. Makes it also a nice after workout snack :)




prep time: 10 minutes + baking time +++ yields: about 12 bars, but depends on how big you slice them



  • 1 ½ Cup / 175g leftover nut pulp from making nut milk, or almond meal
  • 1 generous Cup / 105g rolled oats
  • ½ Cup / 60g chopped walnuts
  • 1/3 Cup / 45g pumpkin seeds, shelled
  • 1/3 Cup / 45g sunflower seeds
  • scant 1/3 Cup / 65g coconut sugar, or brown sugar
  • 2 Tbsp. chia seeds
  • 1 Tbsp. hemp seeds, shelled
  • 1 tsp. lucuma powder (optional)
  • 1 tsp. vanilla powder
  • 1 tsp. tonka bean, freshly ground
  • 2 tsp. cardamom
  • 1 tsp. turmeric.
  • ½ tsp. salt



  • ½ Cup / 130g nut butter of choice
  • ½ Cup / 125ml rice syrup



  • about ½ Cup / 70g chopped dark chocolate




In a big bowl mix together all of the dry ingredients.

In another one mix the wet ingredients. When combined, pour, or spoon the wet ingredients over the dry ones.

With a spoon or your hands mix the ingredients until combined. The dough should be a bit sticky but workable without problems.

Line a square pan (like for brownies) or a loaf pan if you have nothing square with baking sheets and put the dough into the pan. Press down with your hands just a bit.

Then top with the chopped chocolate and press down again, this time a little harder.

Bake in the oven at 175°C for about 35-40 Minutes.

Take out, let cool, remove from the form and cut into slices with a sharp knife.

Stored in the fridge they last for at least a week, probably longer.

Brazil Nut Choco Nutbutter

Hey there :)

So, if you are looking for a Nutella substitute you are wrong here ;) I have been wanting to make my own twist of Nutella for a while, but this is not the recipe for it. Although this recipe asks for cacao and nuts (not even hazelnuts though), the outcome will be completely different than Nutella.

If you want something sweet move on. This recipe is not (Of course you can always add more sugar to change that though). But anyway, with said what this recipe is not, maybe I should say what it is ;)

It is just another take on nutbutter plus a bit of chocolate flavor. I have mainly been using brazil nuts in this one which gives this nutbutter a slightly bitter test, so the added sugar serves mainly as a counterpart and really barely sweetens it up. If you like dark chocolate I think you might like this recipe as well. If not, you might find the flavor too dominant. But on top of some grained bread, with bananas or apples on top I personally think it’s really good :)



I added some other nuts apart from brazil nuts as well though to not make the taste all too extreme. There are some mild and creamy cashews in it as well as some almonds and even a few pumpkin seeds to go with the very oily brazil nuts. Thanks to the brazil nuts though this nutbutter has a high selenium content, a mineral that is not found in a lot of foods but is essential for our body.

Also in this recipe I have used cacao instead of cocoa (unprocessed vs. porcessed) as it has more minerals, but you can sub it with unsweetened cocoa powder as well. The same goes for the coconut sugar. Brown or even white sugar works, but will of course have impact on the glycemic index, meaning you will absorb the sugar faster.

If you like your nutbutter crunchy, a perfect add in would be some cacao nibs added in after mixing by the way ;)




prep time: pretty much depending on your mixer, 10-45 minutes +++ yields: about 1 ½ Cup
* a note on making nutbutter in general: you will need a strong blender or kitchen machine, just a normal blender barely works or will leave you with chunky and not so smooth butter as it lacks the power to release the oils. I use an omni blend and it works, a vita mix should do the trick as well and strong kitchen machines might be even better. But as I don’t own one, I don’t know for sure. I also needed to press the nut mixture back to the bottom time by time, so it’s savest to stay around your kitchen tool :)




  • 1 ½ Cup / 250g brazil nuts
  • ½ Cup / 80g cashews
  • ½ Cup / 85g almonds
  • ¼ Cup / 30g pumpkin seeds
  • 1/3 Cup / 40g coconut sugar (or other sugar, you can add more for a sweet version)
  • 1 tsp. vanilla powder
  • ½ tsp. salz
  • ¼ Cup / 20g cacao powder
  • optional: cacao nibs



Optional: Roast all the nuts and let cool.

Place all the nuts and pumpkin seeds in a strong blender or kitchen machine. On low speed blend the mixture until the oils are released and the texture is beginning to get smooth. You might need to press the mixture back down to the bottom of your blender to ensure the blades will grip them. Make sure sour engine won’t get too hot. If need be, stop for 10 minutes and continue. The time this takes depends a lot on your kitchen tool! It took me about 25 minutes to get a smooth texture and I needed to press the mixture back to the bottom several times.


Once the texture gets a bit smooth, add in the rest of the ingredients (except for the cacao nibs if using) and keep blending on low until the desired creaminess and smoothness is achieved. I had mine completely without any chunks in them.


Fill into jars and stir some cacao nibs into them if you want. Should last several months if the lit is airtight.

Don’t bother to get all the nutbutter out of your blender – it’ close to impossible. Instead add a banana and some almond milk and cinnamon and blend it up for a nice smoothie ;)


Red Wine Cake with Leftover Nutpulp

Hey there :)

Do you like red wine? I do, but for me it has to be on the sweet side. Not a fan of all that dry barrique stuff. Guess that makes me one of those “no idea of wine types”. Anyway, sometimes when we open a bottle and it turns out to be too dry for me to drink I either add some sugar to it (yep, I do that, sorry) or I bake with it. This time it was baking ;)

I also had some nut pulp around and I remembered to make measurements, so here you go with an option to use leftover nut pulp. You can sub it with ground nuts like almond meal or hazelnut meal, but in this case I simply would add one more Tbsp. of liquid. Either some more wine or milk or just water. You can sub the butter with coconut oil if you want this to be dairy free, I don’t know if you van sub the eggs though to make it vegan. Never tried that before but if I was to try, I would use 1/3 Cup of apple sauce and maybe one chia egg (1 Tbsp. chia + 3 Tbsp. water)

I you make the recipe as is you’ll get a very soft cake, that tastes a bit like christmas. It’s a very moist cake and just a tiny bit fragile. No problem to eat it by hand but I wouldn’t try and make a torte with it :)



prep time: 15 minutes +++ baking time: 45 minutes +++ yields: one small cake


  • 2 eggs
  • ½ Cup / 85g sugar
  • 110g / 1 stick butter, soft
  • ¼ Cup / 60ml red wine
  • ½ Cup / 70g leftover nut pulp from making nut milk
  • 1/3 Cup + 1 Tbsp. / 75g flour
  • 1 Tbsp. (raw) cacao powder
  • 1 tsp. vanilla powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. baking powder
  • some chocolate chips (optional)



In a bowl mix together flour, nutpulp, salt, cinnamon, vanilla powder, cacao powder and baking powder. Set aside.

In another bowl cream together butter and sugar until fluffy. Then add the eggs, one at a time and beat with a mixer until combined.

Add the flour mixture and the red wine to the butter mixture and mix until well combined. If desired, stir in the chocolate chips.

Pour the dough into a greased small loaf pan (mine is 20cm)

Bake at 180°C for about 45 minutes. Check with a toothpick if it’s done.


Pumpkin Smoothie

Hey there :)

I don’t know why, but when it comes to smoothies I always feel some restraint posting it. I make and drink a lot of smoothies, but this is the first one I also post on the blog. They sort of don’t really count as real recipes for me, as it always is just throwing stuff in a blender and then mix. And I am aware you can say similar things about a lot of recipes, like sandwiches or overnight oats, but somehow it is more true for smoothies for me. Weird, huh?

Anyway, I still decided to post this one. One has to get out of the comfort zone, right? :P This is also a smoothie that taste- and texturewise is a bit different from the ones I usually make so the ignorant me just applied this to the rest of the world thinking to present something new ;) Well… I guess there are similar smoothies out there, but who cares…

Anyway, back to the smoothie. I find it fits the weather well and thanks to the orange it has some vitamin C to boost the immune system, some ginger to help against inflammation, some pumpkin for vitamin A and some cinnamon helping to stabilize blood sugars. And did you know bananas are said to have anti-cancer benefits?


Every ingredient has some more pros as well, but let’s just state the obvious :) The orange is pretty dominant in here and if you are not into the combination banana-orange you could also just sub the orange with some milk of your choice. Or if you are looking for a real thick smoothie, just omit it all together. Will make for a nice smoothie bowl :)






  • 1/3 Cup pumpkin puree
  • ½ banana
  • 1 small orange, juice (or 1/2 Cup almond milk if you prefer)
  • small ( about 1cm) piece of ginger (optional)
  • 1 tsp. cinnamon
  • ½ tsp. vanilla powder



Hey, it’s a smoothie. You know what to do. Blend it, baby :)
And adjust liquid to taste, fill in cups or glasses and sprinkle some more cinnamon on top.

Cinnamon Rings

Hey there :)

The last few weekends (and some weekdays) I have been baking a bit. Nuremberg gingerbreads, cookies of all kinds, Nussecken (nut wedges, I guess that is a german thing) and those cookie rings :)


Those a pretty easy and no fuss at all, so I thought they might be good for last minute baking. I have some apple cinnamon sugar that I used with these and I like it with them, but just plane cinnamon works well, too.

Oh, and in case you are wondering what to do with left over egg whites, you can turn them into macaroons (what I did, the german version of it), or just use it as an extra in omelet or scrambled egg. You can also freeze them if you have no idea at the moment what to do with them. Maybe you need them at a later time :)


prep time: 20 minutes + baking time +++ yields: one tray of cookies


for the dough

  • 150g flour
  • 70g almond flour
  • 70g sugar
  • 2 tsp. cinnamon
  • 150g butter
  • 1 egg yolk

For Dusting

  • 150g sugar
  • 4 tbsp. cinnamon
  • ½ tsp vanilla
  • 1 Tbsp. apple-cinnamon sugar (optional)



Knead together all ingredients for the flour with your hands. When evenly distributed and smooth form into a ball.

Cover in plastic wrap and place in the fridge for about an hour.

After an hour take out and rip pieces off the dough, about half the size of a golfball. Form into small rings and place on baking tray lined with a baking sheet.

Bake at 180°C for about 15 minutes.

Take out let cool slightly.

Mix all the ingredients for the dusting together. When the rings are cool enough to touch but still warm dip them into the cinnamon-sugar mixing.


Hazelnut Cookies

Finally Baking Season :) It’s getting harder to come by some flour because it always seems to be sold out. Well, I have stashed some away, so I should be save for a week ;)

I don’t really have a yearly baking schedule and no cookies that I come back for every year. I just use what I have and then bake what I feel like. You have favorite cookie that is a must for Christmas? I am sort of still searching. And this year I also hope to make some sourdough cookies. Hope that works out somehow.


Anyway, first cookies this year were those hazelnut cookies. They are pretty easy and don’t take more than 15 minutes of your time. They are pretty classic butter cookies but with some hazelnuts. Not overly sweet with a nice tender crumb, ready to be dipped in some molten chocolate. Or eaten as is. And foolproof. Perfect first cookies to get into the spirit ;)





  • 1 Cup / 100g ground hazelnuts
  • ¾ Cups / 95g flour
  • ¼ Cup / 50g sugar (+ another 3-4Tbsp. if you like sweeter cookies)
  • scant ½ Cup / 100g butter
  • 1 egg yolk
  • dusting sugar (optional)



In a bowl simply mix all the ingredients together with your hands until a smooth. Cover in clear film and place in the fridge for about an hour.


Cover a baking tray with baking sheet and preheat oven to 16°C.

Tear off small pieces of dough (smaller than a golfball) and place with some space apart on the baking sheet. Press down with your palm and if you want you can use a fork to grave a pattern in the dough.

Bake for about 8-10 minutes. Take out and let cool. If desired cover with dusting sugar.


grainy, seedy Crispbread

Hey there :)

Do you guys work with grains and seeds and nuts a lot? I do and my kitchen definitely shows… I don’t know why since I don’t remember them scattering around in the flour, but my kitchen is like paved with dropped seeds. It’s crazy. But on the other side if you walk in without shoes it’s like getting a food massage.. or something like that ;) I also have some plant growing out my kitchen sink every other week thanks to all the flax seeds and buckwheat groats etc. going in there. I am afraid one day I’ll have a full on tree in my kitchen.. Well.. I’ll see…

Anyway, seeds and grains are still worth all the hassle. First off because I personally like them tastewise. But the other big pro is certainly their nutritional value. There so tiny yet often loaded with loads of minerals and they are also a good source of protein. Of course it is depending on the seed and grain but overall they have some amazing stats. Take pumpkin seeds for example. They have an ample of zink to them and loads of muscle-building protein  (30%!) with good balance of amino acids.

Or take sunflower seeds. They also are high in protein (25%) and they have an awesome potassium to sodium ratio. Meaning a lot of potassium and only little sodium. Which is good, cause nowadays it’s easy to consume too much sodium. And among all seeds I know they have the best fiber content. Well they are also high in calories, but when they keep us feeling full longer I guess that balances it out :)

And for sesame seeds. They are a good add in to your diet it you avoid dairies as they are a good source of calcium. But there are a lot of other minerals as well. We’re talking zink, calcium, copper and some more.

A lot of seeds also contain some B Vitamins and often enough E which is good for your skin :)


So anyway.. enough on all those seeds.. Why am I talking about them anyway? Because this recipe for a crispbread really has a lot of seeds to it.

It doesn’t contain any gluten and is solely made by combining buckwheat, some seeds (ground and whole) and water. More or less. This makes this crispbread super filling and – for a bread – it is super high in protein. It also helps with digestion as flax seeds and psyllium husk is part of the plan as well. Nice, eh? I also included some dried cranberries but they are optional. If you are not into that dried fruit thing just omit them. The crispbread works with sweet or savory toppings so it just as universal as some standard bread. Just with more fiber and of course it is crisper ;)





  • ½ Cup / 95g flax seeds, ground
  • ½ Cup/ 90g buckwheat groats, ground
  • ¼ Cup / 35g sunflower seeds, coarsely ground

I just mill the seeds, but you can use a blender to get them into a coarse flour like consistency

  • ¼ Cup /35g flax seeds
  • ¼ Cup/ 35g sesame seeds (unhulled)
  • ¼ Cup / 35g chia seeds
  • 2 Tbsp. psyllium husk powder
  • 2 Tbsp. pumpkin seeds
  • pinch of salt
  • ¼ Cup / 25g cranberries (optional)


  • 1 Cup /250 ml water
  • 1 Tbsp. maple syrup



In a big bowl mix together all of the dry ingredients.

Then add the wet ingredients and stir with a wooden spoon until well combined.

Line a baking tray with a baking sheet and spread the mixture on it. Form into a rectangular with a thickness of about ½ cm. It is not enough mass to fill the tray completely so you have to form it a bit. having wet hands and a dough scraper helps, but the dough itself is easy to work with.

Let sit for about 2 hours.

Preheat oven to 200°C and bake for about 20 minutes.

Let cool and cut into smaller rectangles.




Hey there :)

A while back I got this chili-peanut butter and I was a bit at loss what to do with it. For me it was nothing to smear on a bread and have it with some bananas like normal peanut butter and my boyfriend isn’t into nutbutters at all.

So I thought about it for a while and decided there was only way, the one I usually take: Baking with it :). And since I have finally bought a brownie form, brownies were the obvious choice for me. And it was a good choice. Although I am not totally into that chocolate-chili thing – chocolate with chiliflakes is a no go for me – this brownies turned out really well. They only have slightly hot after taste and it makes them really interesting. The chili flavor isn’t overwhelming but complimenting the taste and they turned out way better than I thought they would. Me and my boyfriend were a bit skeptical but the outcome is after all very nice:)

They don’t need any flour and thanks to the peanut butter you also don’t need to add any more butter or dairies which makes them a slightly healthier choice while still having that nice brownie-gooey-feeling and tasting very scrumptious. Like snickers but with a spicy aftertaste. Oh lala.


If you only have regular peanut butter, the recipe will of course work with that as well. If you want to have that chili tang you can add about ½ tsp. of chili powder. Or more if you dare so ;)



prep time: 15 minutes + baking time +++ yields: one pan of brownies


  • ¾ Cup / 180g chili-peanut butter (or use normal peanut butter + ½ tsp. chili powder)
  • 1 bar / 100g dark chocolate
  • 2/3 Cup / 140g sugar
  • 3 eggs
  • 1/3 Cup / 35g coarse almond meal
  • 1 tsp. baking powder
  • some of your favorite chopped chocolate (optional)
  • coarse sea salt to sprinkle on top (optional)


Over low heat or even better with a double boiler melt the chocolate and stir in the chili-peanut butter until smooth.

In a medium bowl cream together the eggs, the sugar and the baking powder. Pour the chocolate-peanut butter- mixture to the egg mixture and stir well until combined.

Stir the almond meal into the mixture.

If using, now fold your chopped chocolate into the batter.

Pour into a brownie ban (mine is 28cm+28cm). Sprinkle some coarse sea salt on top if you want to.

Bake at 160°C for 25-30 minutes.

Nut Crunch Bars

Hey there :)

Haven’t had a lot with nuts lately up here so I thought it might be time again. Especially since the weather is getting colder and the fats from the nuts can help one staying warm and feeling cozy .

hah.. nuts are great…


Those bars a quite heavy. They are not a light snack, not at all. Actually they are pretty high in calories and they do taste like it. But they are full of healthy fats and fiber that will fill you for quite some time. And they are a nice autumn-treat, together with some warm milk, hot chocolate, or chai or whatever it is you like to drink :) So yiu might not want to have 5 a day, but one day is pretty awesome to have. And they last longer like this :)

They are a little fragile when still warm, so let them cool before slicing and handle with care when they are out of the oven. Otherwise you end up with some delicious crumble that you can sprinkle on top of some oatmeal or yoghurt. Which is also nice ;)


for the Base

  • 1 Cup / 140g left over nut pulp from nutmilk or almond meal
  • ¼ Cup / 25g rolled oats
  • 1/3 Cup / 90g nutbutter of choice (I have used hazelnut)
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. lucuma powder
  • 2 Tbsp. maple syrup
  • pinch of salt

for the nut crunch

  • 1 ¼ Cup / 180g mixed nuts (this will give a real big nut crunch crust. You can reduce this a bit if you want)
  • 3-4 Tbsp. Honey or rice syrup for a vegan version
  • 2 Tbsp. coconut oil
  • pinch of coarse sea salt


Preheat your oven to 175°C.

Start with the base: In a bowl simply mix all ingredients together until combined. You will have a thick, just slightly sticky mass. Press the mass with your hands in a loaf pan (or a brownie pan, I just don’t have one) that is lined with a baking sheet. With your hands or a spoon even it out.

In the oven (175°C) bake for about 15-18 minutes

In the meantime prepare for the nut crunch: In a pan over medium heat stir together the honey (or rice syrup) and the coconut. Reduce the heat a bit and let simmer for about 20 minutes. Then add the nuts and salt and cover them in the liquid.

Take the base out of the oven and put the nut crunch on top of the base. Gently press down with a spoon.

Return everything to the oven (still at 175°C) and bake for another 25 minutes.

Take out, let cool and cut into rectangles or squares.