Double chocolate overnight oats are #brekkiegoals. I gladly jump (or rather stumble) out of bed for this kinda on-the-go breakfast.
I’m not exactly the environmentalist queen but #zerowaste is all the rage now and it’s contagious (read: inspirational).
The story of the desicated coconut.
My love for desicated coconut comes and goes. Last summer I was in this experimentational cooking mood and the love for desicated coconut was very real.
The thing is, I often go shopping in this Moroccan store. They sell a lot of special spices, intersting nuts and seeds, ripe(!) fruit, … and desicated coconut. In bags of 700 grams.
It’s cherry season. Which means I’ll be munching on them red beauties non-stop. You know what’s good with cherries? You guessed it, chocolate! And as if by accident, I still had this Raw Chocolate Making Kit from Elements for Life lying around (review on this brand right here). Match made in kitchen? Sure is!
This chocolate making, I’m getting the hang of it. And I’m loooooving it. So much.
There are so many yummy vegan and healthy chocolates out there. Making it yourself, although more time-consuming then hopping into a shop and grabbing a bark, is so satisfying. And more importantly: there’s absolutely no junk in your choc.
So I got into the kitchen.
The result: a thin and cripsy chocolate bark with sweet cherries and floral hints of rose and lavender with a touch of salt here and there.
Sometimes I just get into the kitchen, throw some stuff together and see whether it’ll turn out or not. Most of the time that last options applies to my baking experiments but this time it was a win.
So a while ago, right after my move back to Belgium, I went grocery shopping with my parents. You know, to get them goods I highly needed after having my own kitchen for a while. And so it was I came across a jar of pumpkin seed butter. Never tried it, never came across a recipe with it before. But I was highly intrigued, as it usually goes.
My love for coffee is not a very well-kept secret now, is it? Well, I didn’t intend it to be because if we’re honest, coffee is love, coffee is life.
Ehm carrot cake in a brekkie version, need I really say more?