Baked wholemeal hazelnut doughnuts

I’m so happy with my doughnut mould for baking. In the last two weeks, I made vanilla and matcha doughtnuts, Doughnuts with Real Handful snacks and now I tried a wholemeal hazelnut doughnuts version.
I used hazelnut flavouring and 6 drops will give an intense flavour. If you want a mild flavour, use 3 or 4 drops instead.


Ingredients for 6 doughnuts:
– 75g plain wholemeal flour
– 6 drops of hazelnut flavouring
– 55g demerara sugar
– 1 egg
– 125ml milk
– 1 spoon of rapeseed oil
– icing sugar to decorate

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I wanted to make a lighter version of Tiramisu, by using whipping cream and light mascarpone. The recipe is also low in sugar, very easy to make and delicious. Whipping cream has less fat and calories than double cream and the taste is pretty much the same, when is whipped. One of the best things about this dessert is that it can be made in advance and served the following day.

01 Tiramisu

Ingredients for 6 servings:
– 300ml whipping cream
– 250g light mascarpone cream
– 70g icing sugar
– 12 sponge fingers
– 3 tsp of instant coffee
– 1 heaped tsp of cocoa powder
– 2 spoons of Rum (optional)
– edible flowers to decorate (optional)

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White Fennel Soup

I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious. Even my husband liked it and he is not that keen on the taste of fennel. To decorate the soup I’ve used edible flowers. Be prepared to see them on my blog, now that I have them.

The soup is made with only 3 veggies, a little bit of olive oil and spices. It’s easy to make, it takes only 15 minutes to serve.

01 white vegan fennel soup

Ingredients for 2 servings:
– 1 fresh fennel
– 1 medium potato
– 1 small shallot or half of a medium size shallot
– 2 tps of extra-virgin olive oil
– sea salt
– white pepper
– edible flowers to decorate

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Vegan cheesy pasta

I recently bought nutritional yeast. I wanted to try it for a long time as I’ve seen it in a lot of recipes and I was curious about the taste. After using it in a couple of recipes I can say I’m going to buy more. Nutritional yeast is a deactivated yeast. It’s a complete protein and has minerals like iron, selenium and zinc. It’s quite healthy, with lots of fibres and a high quantity of protein. While I bought it because I love experimenting with new ingredients, the health benefits are a nice addition.

I like the taste and it’s so versatile. I also like having a good alternative to cheese, when I prepare vegan meals. Surprisingly, I discovered that in a different recipe it’s actually better than cheese, I’m going to tell you more when I’m going to share that recipe.


Ingredients for 2 big servings:
– 200g wholemeal pasta
– 350g frozen cauliflower
– 3 tsp of nutritional yeast
– 2 spoons of olive oil
– 2 tsp of sea salt
– white pepper
– turmeric
– paprika
– garlic granules
– dried parsley to decorate

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Doughnuts with Real Handful snacks

Since I made the Vanilla and matcha doughnuts, I baked doughnuts a few more times. I love them and they can be a wonderful dessert. This time I’ve made vanilla doughnuts with a wholemeal and white flour mix and I decorated them with Real Handful dried fruits*. You can read on my lifestyle blog a review of these dried fruits.
For this recipe I’ve used half of pack of Blood Orange and dark choc. It contains blood orange flavoured sultanas, orange flavoured cranberries, dark chocolate and peanuts.

Doughnuts with Real Handful snacks

Ingredients for 6 doughnuts:
– 40g plain white flour
– 35g plain wholemeal flour
– 50g white sugar
– 1/2 tsp baking powder
– 1 egg
– 60ml milk
– 1 spoon of oil
– 1/4 vanilla paste
– warm apricot jam
– 1/2 pack of Real Handful

Preheat the oven at 160C or 140C fan.

Make the batter by mixing the flour with the sugar and 1/2 tsp of baking powder. Beat the egg with a fork for a minute. Then add the milk, oil and the vanilla paste on the beaten egg. Mix the wet ingredients with a spoon. Tip the dry ingredients on top and, with the same spoon, stir until all the ingredients are incorporated.

Put the batter into the oiled doughnut baking tray and bake for 12-15 minutes. After you take them out of the oven, leave them for a couple of minutes in the tray. Take them out of the mould and leave them on a cooling rack for a few minutes. Meanwhile chop the dried fruits and the nuts. Brush generously the doughnuts with warm apricot jam and sprinkle the chopped nuts, fruits and the dark chocolate pieces on top.

Doughnuts with Real Handful snacks

*PR samples.

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