Nutty Muesli

My favorite nutty Muesli recipe is from Yvonne Lemmers (her books were the first I ever purchased on the low carb lifestyle), totally fits into Paleo, Caveman, Low Carb etc. lifestyle.


I made it this week at my mom’s house, just brought all the ingredients and made a batch for her and me in 30 minutes it is literally that easy and can add such a great touch to your quark, yoghurt, fruit or ice cream.

You will need the following ingredients:


  • Assorted unsalted nuts
  • Coconut oil
  • Cinnamon or mixed (cookie) spices
  • The original recipe also adds split flaxseed (2 teaspoons) and stevia but I prefer to add these seperately as I like to use 1 teaspoon per serving.
  • You will also need a good all purpose slicer, I have a fissler multi chopper finecut and it chops through nuts like crazy. (for the dutchies you can buy it here and INTL you can find it here)

100 grams nuts, 2 teaspoon of spice, 1 tablespoon of coconut oil. This is the basic recipe, I just double, triple etc. to make the amount that matches the weight of nuts I have.

Preheat your oven to 150 degrees celsius.

Start chopping up the nuts, don’t throw everything in just a bit at a time and chop until they are a size you would like as a topping. I don’t like big chuncks so I make it quite fine in size although it is hard to get them all exactly the same size as you can see.


After chopping add the spice and stir wel so all the nuts are all nice and brown from the spice.
Melt the coconut au bain marie (I usually put the coconut oil in a sturdy glass, and let it meld in a bowl with boiled water. No need for a the stove as it melts this way in a blink).
Add the melted coconut oil to the nuts and mix it through the nuts with a spoon so all the nuts are all oiled up.


Place some  greaseproof paper on an ovensheet and evenly put the nut mixture on there.
I made a total on 500 grams and put it on one sheet.

In the oven for 15-20 minutes and it will start to smell like cookies … it is literally that easy and so yummy ! Let it cool, place in a (preferably glass) container and start adding it to anything you would like.


Enjoy and please let me know how you liked it in the comments.


Chocolate Brownies with peppermint frosting*

Recipe In English, please scroll down for the Dutch translation !

For the cake:

  • 5 eggs
  • 500g caster sugar
  • 120g plain flour
  • 100g cocoa powder
  • 250g unsalted butter, melted
  • 30g shelled walnuts, chopped (optional)
  • 30g dark chocolate, roughly chopped

Preheat the oven to 170°C (325°F) Gas 3. Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30–35 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.

For the frosting:

  • 200g icing sugar, sifted
  • 75g unsalted butter, at room temperature
  • 30g cocoa powder, sifted
  • 150g cream cheese, cold
  • 9-12 drops peppermint+ Young Living oils (add drops to taste)
  • a 33 x 23 x 5-cm baking tray, lined with greaseproof paper

Beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny. When the brownie is cold, spread the frosting over the top.


Please do not add any other brands of peppermint oil to your baking as the common peppermint oils are not made for ingesting due to additives.
If you prefer to make brownies without frosting you can add the peppermint+ to the brownie base (6-9 drops) instead of in the frosting, I have tried both and personally prefer it in the frosting only.
I always make a double recipe for the frosting (one big container of marscepone) and freeze half of the portion in a ziploc bag (make it flat in the bag prior to freezing as that makes it easier to defrost), it tastes just as good as freshly made and it saves you so much time with your next batch of brownies or cupcakes 😉
Don’t want to make brownies “from scratch” ? You can also just buy a box of browniemix add the peppermint frosting onto that !

* this recipe is from the Hummingbird Bakery book, one of my go to baking books.

Recipe In Dutch

Benodigdheden brownie mix
5 eieren
500g kristalsuiker
120g gewone bloem
100g cacao poeder
250g gesmolten ongezouten boter
30g gehakte walnoten of pecannoten (optioneel)
30g gehakte pure chocolade
Braadslee of bakvorm van 23x33x5 (ongeveer)

Oven voorverwarmen tot 175°c. De eieren samen met de suiker fluffy kloppen. Hierna de cacao poeder en de bloem samen toevoegen en kloppen tot een mooi deeg. Hierna voeg je nog de gesmolten boter toe, ook weer goed kloppen. Als finishing touch voeg je de gehakte noten en chocolade toe! ongeveer 35 min. in de oven
Benodigdheden frosting
200g poedersuiker, sifted
75g ongezoute boter op kamertemperatuur
30g cocoa poeder, sifted
150g roomkaas (marscapone vind ik lekker erin) koud
9-12 druppels pepermint+ Young Living oil (druppels naar smaak)
Mix alle ingredienten 1 voor 1 in deze volgorde tot een gladde mengsel.
Als de brownies geheel zijn afgekoeld kun je dit erop smeren en in stukken snijden.
Ik raad je aan geen andere merken pepermunt olie te gebruiken voor het bakken daar andere merken toevoegingen aan de olien die het ongeschikt maken voor consumptie.
Wil je brownies maken zonder frosting dan is het ook mogelijk om peppermint+ in het beslag te doen (6-9 druppels) ipv in de frosting maar ik vind persoonlijk deze combi het lekkerst.
Ik maak altijd het dubbele recept voor de frosting (grote kuip marscepone) en vries de helft in, in een ziploc zakje (maak het plat en vries het zo in). Het ontdooit supersnel en smaakt net zo lekker. Scheelt ontzettend veel tijd als je weer een keer brownies maakt en het is ook lekker op cupcakes 😉
Heb je geen zin om brownies “”from scratch” te maken kun je ook gewoon een pak bij de winkel halen om dit te maken 😉
* dit recept komt uit het Hummingbird Bakery boek, mijn favoriete bakboek, echt een aanrader.

raspberry tiramisu

This was the first tiramisu I ever made and I must say it is a keeper ! I’m not a big fan of tiramisu, never eat it as I don’t like ameretto or coffee so this fresh & sweet version is great for people who don’t like that either.

Whipped cream and I have a hate ❤ relationship but when I get it right, the dessert is yummy.

People have been begging me for the recipe and I dont mind sharing :

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get
you can add amaretto as per your taste to the lady fingers.

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

2. Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.

Dutch translation :


  • 1 kilo frambozen
  • 250 gram mascarpone
  • 360 gram slagroom
  • 120 gram suiker
  • 1/2 theelepel vanille extract
  • ongeveer 40 lange vingers
  • sap van 2 citroenen
  • 225 gram pitlose frambozen jam
  • evt. wat ameretto naar smaak


Mix de suiker en mascarpone samen met de mixer (met de k klopper) en voeg een beetje van de slagroom toe en mix totdat het goed opgenomen is. Voeg steeds wat slagroom en mix tot goed opgenomen totdat alle slagroom toegevoegd is en voeg dan ook de vanille toe. Doe nu de ballongarde op je mixer en mix op de hoogste stand tot er pieken vormen.

In de schaal waarin je de tiramisu gaat serveren leg je wat lange vingers op de bodem tot deze bedekt is, evt. besprenkelen met amaretto. Verhit de frambozen jam in een pannetje en voeg de citroensap toe. Spreid de helft van de jam over de lange vingers, daarna de helft van de mascarpone mix erover en bedek dit met frambozen. herhaal dit zodat je 2 lagen hebt in je schaal.

Laat een nachtje koelen, of zolang als je het kunt laten opstijven ;).

Dinner Recipe # 1

Want to share some recipe’s I’ve found here or there that I’ve been trying with my blog readers. DH and I tried this recipe, our guests loved it, we had some things we’d like to try differently next time (a little less mustard in the saus & the chicken needed more seasoning). Would love to hear what you think of it !

Easy French Bistro Menu (courtesy of Stephanie)

Menu: Chicken with creamy Dijon sauce, Roasted Potatoes, Sauteed Garden Vegetables + Butter Lettuce Salad

To make the dinner first prepare the roasted potatoes…toss cubed red potatoes with olive oil until well-coated; add sea salt & freshly ground pepper to taste. Roast the potatoes in an oven preheated to 425 degrees and cook for 30-45 minutes. The cooking time depends on the size of your potatoes (the smaller the cube, the shorter the cooking time). If you have any herbs on hand, toss those in the mix as well. Herbs like thyme, rosemary or chives work best.

Once you have the potatoes in the oven, rinse and crisp the lettuce in a salad spinner . Place in refrigerator.

Now chop spring onions (you may substitute shallots), zucchini, crimini mushrooms and perhaps yellow squash. Set aside.

Heat a cast iron pan (or frying pan) over medium heat. Throw in a 1-2 tablespoons of butter. Season 4 trimmed chicken breasts with s + p and cook about 8 minutes each side. Once cooked throughout, set aside on a platter. Using the same pan (and the chicken drippings), make a cream sauce to pour over the chicken. Add about 8 ounces of creme fraiche* and about 3 tablespoons of Dijon mustard (I prefer the Maille label) to the pan. Simmer on medium heat until slightly thickened, about 10 minutes.

Quickly saute your pre-cut vegetables in a wok with a little olive oil and dried Italian herb seasoning and you’re good to go! You’ll want to saute the veggies on medium high heat.

Retrieve the salad spinner from the fridge and drain the water before giving it a good spin. Serve with a simple, homemade shallot vinaigrette–found here.

Bon Appetit !