I-heart brownies

Another decadent yet healthy brownie recipe! I just cannot get enough!


2 tsp ground flax

1 tbsp water

1/4 tsp baking soda

2 tbsp maple syrup

1/2 tsp vanilla extract

2.5 tbsp cacao powder

2 tsp arrowroot starch

1/4 cup almond butter

Pinch of sea salt

2 tbsp chopped dark chocolate


1. Whisk flax and water in a bowl and let it sit for few minutes

2. Add salt, baking soda, vanilla and arrowroot starch; whisk well

3. Add cacao and maple; stir well

4. Then add the almond butter and chocolate. Mix until thoroughly combined

5. Bake for up to 20 minutes


If you were a Nutella addict at one point of your life then this recipe’s for you!

Yum-tella, a healthy Nutella makeover, raw, vegan, gluten-free! A perfect spread on toast, pancakes etc. I used it with my banana raw pancakes which are made of banana & flaxseeds!


1 banana

1/3 cup coconut milk

1/3 cup mix of almonds and peanuts (you can choose any nuts you like)

3 pitted dates (preferably fresh)

1/4 tsp raw vanilla extract

1.5 tbsp carob or cacao


Simply blend and enjoy!

Chocolate brownie pizza

No you’re not dreaming chocolate+ brownie + pizza! The best part is that it’s vegan, gluten-free, sweetener-free and organic!

It’s made of a nutritious brownie crust topped with a light chocolate dressing and fresh banana, goji, cacao nibs!


Brownie pizza crust

1tbsp chia seeds

1/2 cup plantbased milk of choice (almond or coconut)

2 tbsp coconut flour

1/2 cup almond meal

2 tbsp cacao powder or carob

4 dates

1/2 tsp baking powder

1 tsp melted coconut oil


1. In a bowl combine chia and milk; set aside for 5 minutes (stir every 1 minute)

2. In another bowl, combine all other ingredients except coconut oil. Then add the chia mixture and the coconut oil at the end.

3. Combine well and bake for 10 minutes.

Chocolate cream

1/2 fresh banana

4 dates

1/4 cup almonds

1/4 cup plantbased milk of choice

1 tbsp cacao

1 tsp raw vanilla extract

Simply blend and spread onto the brownie pizza crust once it cools down

Raw fancy cheesecake

It’s raw, vegan, gluten-free and all organic just like all my recipes!

Raw chocolate cheesecake is one of my favorite desserts.

I used less cashew this time compared to the usual recipes in order to get a lighter texture and taste!



Almond pulp (from 1 cup almonds)

1 cup desiccated coconut

1/4 cup maple syrup

Cacao nibs (optional)

Simply combine and spread onto a cheesecake pan.


1/2 cup cashew soaked for at least 4 hours

1/4 cup coconut cream

2 tsp coconut oil

2 tbsp maple syrup

1 tsp vanilla extract

Blend all ingredients together and spread on top of the crust. Freeze.

Mum’s banana-turmeric cake

An interesting and healthy twist to the traditional turmeric cake, a traditional Lebanese dessert. By making it vegan + gluten-free and by adding fresh banana, it’s a nutritious breakfast option which is also very gut-friendly!


1 cup mashed banana

1 extra banana thinly chopped into 3 pieces

1 flax egg

2 cups flour – we used buckwheat and brown rice flour

3/4 cup coconut sugar

1 tsp baking soda

1 tbsp turmeric

2 tsp cinnamon


1. Mix all ingredients apart from the extra banana in a large bowl. Place mixture in a greased baking pan.

2. Add the fresh banana chunks on top

3. Bake for up to 20 minutes (keep it a bit gooey at the top)

Mum’s GF Lebanese bread recipe

Nothing equals warm homemade bread – it’s fluffy, light, gluten-free and vegan!


1. Wet

• 2.5 tsp yeast

• 2 cups warm water

• 2 tsp maple syrup

• 2 Tbsp extra virgin olive oil

• 2 Tbsp. psyllium husk powder

2. Dry

• 1 cup white rice flour

• 1 cup brown rice flour

• ½ cup arrowroot powder

• 3 tsp xanthan gum

• 1 tsp. salt


1 Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes.

2 Add the oil and psyllium to the mix and stir.

3 In a large bowl, whisk the dry ingredients together.

4 Add the wet mix into the dry and stir until combined.

2 Cover and leave for 45 minutes.

4 Divide your dough into 8 balls; Take one ball and using your hands, gently create a circle by pushing the dough out from the middle (not too flat)

5 Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned. Repeat with the remainder dough.

6 Allow to cool completely before you slice.

Superfoods bites – Snack of the week

Since I regularly prepare almond milk, I end up with tons of almond pulp (residue in nut milk bag) and then have fun in trying to create new recipes in order to avoid food waste!

These Superfoods bites are definitely the highlight of this week’s snacking! They’re raw, vegan and filled with nutrients.


1 cup almond pulp

4 pitted dates

1/3 cup almond milk

1/2 cup shredded coconut

1 tbsp maca powder

1 tsp raw vanilla extract

Toppings: carob powder, chia seeds, goji, cacao nibs, maca, coconut


Simply blend all ingredients and turn into balls. Then add toppings of choice and refrigerate!

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