What to use for two portions?

2 small and ripe bananas

60ml milk

30g butter

60g flour

3g baking powder

a pinch of salt

a fistful of raisins

How to bake it?

Mash the bananas using a fork. Then, add the milk, melted butter, flour, baking powder, salt, and raisins.

Pour half of the batter into one ramekin and the rest into another.

Bake in the preheated oven at 180°C for 25-30 minutes (depending on the fluffiness of the pudding).

I’ve seen many attempts to make a different type of tiramisu – from oats. In theory, it looked inviting. In practice, chances were high for it not to be. So, I decided to test it and come up with my version. (I also tested ricotta tiramisu – I liked one I tried in Agrigento, but Marcel said that this oats tiramisu tasted better, so—)

For one portion, I used

15 teaspoons of (gluten-free) oats

1 tbsp of (prepared) coffee

130g goat or buffalo yoghurt (I tested them both)

5 teaspoons of honey

+1/2 tbsp of cocoa powder

Pour coffee over the oats; mix them with the yoghurt and honey. Leave the bowl in the fridge overnight. In the morning, sprinkle the cocoa powder over the mix.

I had some almond flour left (bought for this cake). I had forgotten how sticky the almond flour batter is!

The ingredients?

2 eggs

65g almond flour

30g tapioca powder

3g baking powder

salt

a banana

+1 teaspoon of coconut oil

+some honey, some ground walnuts

for 4 pancakes (Φ 14 cm)

Mix the eggs, the almond flour, the tapioca powder, the baking powder, and the salt. Add the banana that you mashed.

Fry them in a teaspoon of coconut oil. They are ready when you see bubbles form in the batter.

To end in glory, serve them with honey and ground walnuts.

Honestly, they were even tastier than I expected them to be! That’s why they’re on this blog! J

12 muffins

a (ripe) banana

120g gluten-free oatmeal

4g baking powder

85g peanut butter

an egg

25g agave syrup

25g walnuts

This recipe’s for those days when you’d like to munch something baked fast, which is equally tasty!

How to bake them?

Crush the banana, add the oatmeal, the baking powder, the peanut butter, the egg, the agave syrup, and the walnuts – cleaned and lightly crushed.

Using a tablespoon, divide the batter between the muffin moulds/papers.

Bake in the preheated oven, at 170⁰C, for 10 minutes. Then, lower the temperature at 150⁰C, rotate the baking pan and bake for 8 minutes more. 

Even kittens (who do not go crazy after bananas) will love them!

-        My love, we can’t have cakes every day... even though they’re delicious.

[’of course we can!’ I say to myself, but then I think about it and feel that my man may be right, so I make a healthy dessert]

You can make it, too, and here are the ingredients (and then the method)—

(for 1 portion)

150g blackberries

75g yoghurt

100g raspberries

50g sour cream

30g almonds (soaked)

10g dark chocolate

It’s very easy to make: blend separately, two by two. First off, the blackberries and the yoghurt.

Then, the raspberries and the sour cream.

Last, the almonds and the chocolate.

Pour by layers into a bowl and then mix and savour.

Very healthy, very filling!

For the vegan version, you can use two vegan yoghurts of different flavours.