Recipes
SIMONE REVEALS
I often have breakfast with a slice of cake
For me, breakfast is really a celebration. The ultimate start of the day. Oatmeals, quark with fruit, smoothies, pancakes, buckwheat mush (sounds gross, right), not to mention my Bambix breakfast cereal porridge (the look on my then-boyfriend's face when I came home with a bag full of baby food). But OH, how I love it.
Unfortunately, I notice these days that I just run out of time in the morning to hang up the decorations. So I start prepping again and make my new favorite. On Sunday evening, I dive into the kitchen for an hour to then slide a cake tin into the oven. This way, I can start the day with something delicious all week long.
Having breakfast with a slice of cake, you want that, right?
And now that we are almost entering autumn, I love to incorporate vegetables like pumpkin, sweet potato, or parsnip into it. I call it responsible snacking.
I present three heavenly breads in a row for you. A nice coffee on the side and bet that you'll jump out of bed? Or uhhh, bet that you'll score points if you unexpectedly wake up next to that crush from last night?
Banana bread but just a little different
3 overripe mashed bananas (plus an extra banana cut lengthwise as a topping)
200 grams almond flour
200 grams buckwheat flour
180 ml almond milk (or other plant-based milk)
1 espresso shot
teaspoon vanilla extract
1 egg
3 tablespoons melted coconut oil
50 grams soaked/mashed dates
50 grams grated coconut
3.5 teaspoons baking powder
3/4 teaspoon salt
Preheat the oven to 180 degrees. Put all the dry ingredients in a large bowl and mix them with a spatula. In another bowl, mix all the wet ingredients and add that to the dry mixture. Fold until you get a nice dough. Grease a baking tin and add the banana mixture. Place the two half bananas on top and bake the cake for 60 minutes.
Zucchini bread with lots of cinnamon
1 grated zucchini
2 eggs
175 ml olive oil
75 grams coconut blossom sugar
350 grams spelt flour
2 teaspoons baking powder
2 tablespoons cookie spices
1 tablespoon cinnamon
pinch of salt
a handful of walnuts
Preheat the oven to 175 degrees. Mix all the ingredients (except the nuts) in a large bowl and add the walnut pieces last. Bake the cake for 40 minutes.
This is very tasty with a spread of almond paste.
Carrot cake with a bite
Bag of grated carrots
200 grams almond flour
200 grams oat flour
75 grams uncooked millet or kasha
180 ml oat milk (or other plant-based milk)
zest of an orange
2 cm fresh ginger, grated
Teaspoon vanilla extract
1 egg
3 tablespoons melted coconut oil
50 grams soaked dates
40 grams coconut blossom sugar
50 grams of sultanas
3.5 teaspoons baking powder
3/4 teaspoon salt
1/2 tablespoon cardamom
1 tablespoon cinnamon
Preheat the oven to 180 degrees. Mash the dates with a little bit of the milk until you get a creamy mass. Put all the dry ingredients in a large bowl. Take a separate bowl and mix all the wet ingredients in it. Combine everything so that a creamy mass forms. Grease a baking tin and add the cake mixture. Bake the cake for 60 minutes. This cake is delicious with a thin layer of butter. If your jeans allow it...
Bet that you will think of me tomorrow morning?
