Wednesday, 31 July 2013


This cake takes time to prepare but I ensure you that it is worth every minute!

/ Recipe adapted from here /

The recipe of COCONUT CARAMEL SAUCE you can find here. You need 1/2 cup for the recipe below.


  • 1 & 1/2 cups wholegrain spelt flour
  • 1 TBS coconut palm sugar
  • 1/2 tsp sea salt
  • 10 TBS extra virgin coconut oil
  • 4-6 TBS ice cold water


  • 3/4 cup wholegrain spelt flour
  • 1/2 cup coconut palm sugar
  • 1/2 tsp sea salt
  • 6 TBS extra virgin coconut oil
  • 1/2 cup oats


  • 8 sour apples
  • juice from half of lemon
  • 1/4 cup cornflour
  • 2 tsp ground cinnamon
  • 1/2 cup caramel sauce


Mix all dry ingredients in a large bowl and place it in the freezer for 15 minutes. In the meantime, melt coconut oil and let it cool. Take out the bowl from the freezer, add coconut oil and mix. Then add cold water, one spoon at a time, until the dough is firm but slightly sticky. Cover with plastic and place in the fridge for at least one hour or in the freezer for 15-20 minutes.

In the meantime, make crumb topping. Stir together the flour, oats, coconut sugar and salt in a large bowl. Then add coconut oil and mix until the mixture resembles coarse meal. Cover with paper towel or damp kitchen cloth and set aside.

Line round tray (20-22 cm) with parchment paper. Take out the dough, roll it out on the surface and then transfer to the baking tray. Again refrigerate for about 30 minutes or put into the freezer for 15 mins. 

Now prepare the filling. Peel the apples and cut them into the chunks. Stir in lemon juice, cornflour and cinnamon. Pour coconut caramel sauce and mix well.

Preheat the oven to 190 C. Take out the tray with a dough and sprinkle with flour. Transfer coconut apple mixture onto the crust and sprinkle with the crumb topping. 

Place into the oven for 15 mins. Then cover with foil and bake for another 20-30 minutes  or until the topping is golden brown (depending on your oven).
When the cake is ready, leave to cool for few hours - if you can resist ;) 

Saturday, 20 July 2013


/ Recipe adapted from SPROUTED KITCHEN /


  • 4 cups fresh strawberries
  • pinch of se salt
  • 2 TBS melted coconut oil


Preheat the oven to 175 C and line baking tray with parchment paper. Wash strawberries and cut them into halfs or quaters. Place in a medium bowl, add sea salt and melted coconut oil, mix well. Transfer them onto the baking tray and roast for about 30 minutes. When ready, leave on a side to cool.


  • 2 cups spelt flour (or almond meal)
  • roasted strawberries
  • 1/2 tsp baking soda
  • 1/3 cup coconut palm sugar (if using almond meal, I would use only 1/4 cup of coconut sugar or even less)
  • 1/4 tsp sea salt
  • 2 TBS raw cocoa nibs
  • 2 eggs
  • 3 TBS melted coconut oil
  • 1 tsp vanilla extract


Preheat the oven to 190 C and prepare muffin tins.

Mix all dry ingredients in a large bowl. In another bowl, whisk eggs with vanilla extract and coconut oil. Add wet to dry ingredients and stir well. At the end, add roasted strawberries and stir again.

Fill the tins to the top with the batter and bake for about 15-20 minutes or until golden brown and a toothpick inserted comes out dry.

Tuesday, 16 July 2013


I found that recipe some time ago and finally I have a little spare time to try it. I love Sarah Britton's ideas and I am sure it will change my life.

That bread is so easy to make - one of the simplest things! It is great source of protein and suitable for vegans, vegetarians as well as for people with gluten allergies. 

/ You can find original recipe here

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup hazelnuts
  • 1 & 1/2 cups rolled oats
  • 2 TBS chia seeds
  • 3 TBS psyllium husk
  • 1 tsp sea salt
  • 1 TBS maple syrup
  • 3 TBS melted coconut oil
  • 1 & 1/2 cups water


Line baking loaf with parchment paper. 

Mix all dry ingredients in medium bowl. Melt coconut oil and add with maple syrup and water to the mixture. Mix well. Transfer to the baking loaf, smooth out the top with spoon and set on the side for at least 2 hours or overnight. The dough is ready when it keeps firmly together.

Preheat the oven to 175 C. Place in the oven and bake for 20 minutes. Remove bread for loaf tin, place it upside down on the rack and bake for another 30-40 minutes. Bread is ready when it sounds hollow when tapping it. Let bread cool completely before slicing.

Store it in tightly sealed bag for up to 5 days.


I decided to slow down a little with 'eating everything what I want' as I need to get balanced again. I really miss my fresh juices - I do not have a juicer with me while staying in Manchester. So if anyone knows a place where I could buy some freshly squeezed juices, please let me know :)

In the meantime, I will concentrate on making healthy dishes and using the best ingredients again.

Are you fancy healthy summery dessert? If yes, here it is.


/ Recipe comes from here /

  • 1 can of coconut milk
  • 1/2 cup coconut palm sugar


Refrigerate can of full fat (min 80% coconut) coconut milk overnight.

Open that can and separate thick white milk fat from the water. Measure 1/4 cup of the coconut water and transfer to a small saucepan. Place on gas over medium-high heat, add coconut sugar and bring to a boil. Boil for 5-6 minutes whisking only few times.

Then stir in 1 cup of the coconut milk fat or less (it depends on your can of the coconut milk). Reduce heat to medium and boil mixture for 5 minutes (or 8 mins if you have less than 1 cup of coconut milk fat) whisking every some time. Remove from the heat, pour to glass jar or glass container and leave without cover at room temperature to cool. Then refrigerate for minimum 4 hours before using (sauce will thicken). 


  • 2 cups spelt flour
  • pinch of sea salt
  • 1/2 cup or more coconut palm sugar
  • 170g cold butter
  • 1/2 cup iced cold water
* Original recipe says to use only half of dough.


Place all dry ingredients in a big bowl and mix. Add cold butter and cut it in small pieces using a knife. Then start adding cold water and quickly kneed a dough. 

Refrigerate for minimum half an hour or put to the freezer for 15 minutes. Transfer to round baking tray lined with parchment paper and place again in the fridge.

Preheat the oven to 220-230 C. Before putting tart into the oven prick it with a fork all over the whole surface. Cover with parchment paper and put some dry beans or baking ceramic balls (it will prevent sides of tart going down). Place it into the oven and bake for 10-15 mins. Remove beans or ceramic balls, and bake tart for another 4-5 mins. When ready, leave it on the side to cool.

In the meantime, wash strawberries, remove stems and slice each strawberry.

When tart reaches room temperature, pour caramel sauce and arrange strawberries

Sunday, 14 July 2013


When summer is here, I want to eat only light food. I dream about travelling and these amazing dishes which include local and seasonal ingredients.

I have been crazy about tomatoes lately and I decided to make Italian entree dish.

BRUSCHETTA / Makes about 14 depending on the size


  • 1 baguette
  • 8 medium size vine tomatoes (plum tomatoes are the best as they have thick skin and less juice)
  • 8 basil leaves
  • 3 cloves of garlic
  • pinch of sea salt
  • about 4 TBS extra virgin olive oil
  • 1/4 TBS balsamic vinegar


Parboil tomatoes first with boiling water. Remove their skin and cut in quarters. Remove seeds and flesh (you can use them in salad), and cut in medium size pieces. Transfer to medium bowl, add salt, olive oil and balsamic vinegar. Cut basil and mix with the tomato mixture. Set aside.

Preheat the oven to 230 C and line baking tray with parchment paper. Cut baguette in 1 cm thick slices. Brush one side of each slice with olive oil and place on the tray (olive oil side down). Once the oven reached right temperature, place the tray in the oven and toast for about 5-6 minutes or until the bread is lightly golden brown.

When the bread is ready remove from the oven. Transfer onto a platter (olive oil side up) and top each piece with tomato mixture. 

Serve straight away!

Saturday, 6 July 2013


Summer desserts are light and yummy. Time for pavlova!


  • 2 egg whites
  • 100 g dark brown sugar
  • pinch of salt
  • 1/3 tsp cornstarch
  • 300 ml double cream
  • fresh berries


Preheat the oven to 175 C. Prepare baking tray with parchment paper.

Whip egg whites with pinch of salt until fluffy. Then gradually add sugar and beat until stiff. At the end add cornstarch and mix gently. Transfer the mixture onto the baking paper and spread in the round shape.

Place into the oven, on the lower part, turn down the heat to 120 C and bake for about 1 hour and 15 mins. The meringue should be crispy on the edges and soft in the middle. When ready, leave in the oven with door ajar.

In the meantime, whip cream and put to the fridge. Wash berries and drain well.

When the meringue is at room temperature, spread whipped cream on the top, top with berries and serve!

/ Zulus again interested in cake /

/ Big thanks to Rob Majch for help /

Monday, 1 July 2013


Enjoy that dessert sitting in the garden... or you can imagine that :)


  • 2 handfuls of fresh berries
  • 2 handfuls of crushed meringue
  • 6 TBS whipped cream


Whipped cream should be chilled. Make layers from all ingredients.