Banana bread revelation

You only 2 minutes for this tasty and highly nutritious recipe – 1 minute to combine ingredients and another to bake! Easy peasy!

I was a bit skeptical at first but when I saw the outcome it was a real revelation! It’s such a simple recipe which resulted in warm gooey banana breads!


1 overripe banana, mashed very well

1 tbsp coconut flour

1 tbsp almond butter

2 to 3 tbsp nut milk of choice (I opted for almond as well)

Chocolate chips or cacao nibs (I used the latter)


Simply combine well all ingredients and bake for 1 minute.

Cute lil’brownie bites

These little pieces of heaven are a perfect go-to-snack or breakfast! They’re filled with highly nutritious ingredients and are quite easy to prepare.


• 2 medium very overripe bananas

• 2 tbsp coconut oil, melted

• 8 large medjool dates, pitted

• 1 tsp vanilla extract

• 1 cup almond meal

• 1 cup oat flour

• 3 tbsp cacao powder

• 2 tbsp ground flaxseed

• ¾ tsp baking soda

• ½ tsp sea salt


1. Place bananas, coconut oil, dates, vanilla in a food processor. Blend until very smooth and creamy.

3 Add almond meal, oat flour, cacao powder, ground flax, baking soda, and salt. Process until well-combined, being sure not to over-mix.

4 Spoon mixture evenly into muffin tin. The mixture will be very thick.

5 Bake for 25 minutes.

6 Cool the muffins for at least 10 minutes then store in the refrigerator.

Black Forest dream-come-true

This Black Forest cake may seem like an elaborate recipe but it’s actually really simple and nutritious!

The base is a no-bake brownie topped with coconut butter glaze and organic blackberries.



1.5 cups dates

1 cup almond flour

4 tbsp cacao powder

1/2 tsp vanilla extract

Pinch of seasalt


1. Blend all ingredients in food processor

2. Let the mixture set in the fridge or freezer

Coconut glaze

1/4 cup coconut butter (melted)

1 tbsp maple syrup

2 tbsp almond milk


Stir vigorously all ingredients then top the brownies !

Tahini dressing with a twist

It’s no secret that I’m a big fan of tahini – it goes so well with both Asian and Mediterranean dishes and is filled with calcium and nutrients.

I usually combine it with miso paste and tamari to go with noodles; tonight though I tried a different recipe to accompany a colorful dish of spirulized beetroot with tofu chunks.


2 tbsp tahini

1 tbsp almond butter

Juice of half a lemon

1 tsp tamari

1 tsp nutritional yeast

Pinch of cayenne and black pepper

Chocolate + hazelnut = heaven

Even when I’m on holidays back home in Lebanon, I like to experiment with new recipes and ingredients!

Today my Mum and I baked chocolate-hazelnut cookies using hazel butter + flour, a paleo, vegan and gluten-free success!


1/4 cup hazelnut butter

1/4 cup melted coconut oil

1 cup hazelnut flour

2 tbsp coconut flour

1/3 cup maple syrup

2 tbsp cacao powder

1 tsp raw vanilla

1/2 tsp baking powder


1. Mix the flours and baking powder in a bowl and all ingredients in another bowl.

2. Combine both mixtures.

3. Shape into round cookies and bake for 10 minutes.

Mum’s vegan coconut muffins

After a busy business trip, I headed to Lebanon for the weekend – hello good food!

My stay started with this organic delicious breakfast: organic quince jam and coconut muffins which my Mum baked early morning!


1.5 cup GF all-purpose flour

1/2 cup coconut nectar

1 cup desiccated coconut

2 tsp vanilla extract

2 tsp baking powder

1 banana

1/3 cup coconut milk

Pinch of salt and cinnamon


1. Gradually combine all ingredients starting from the dry one

2. Bake for 15 minutes

Choc’chip cookies

Chocolate chips cookies, anyone? Yes please!

A simple recipe which is at once vegan, gluten-free and paleo!

I like to serve them with chocolate beans and hot chocolate (can you tell I’m a chocoholic?!)


2 cups almond flour

1/4 cup coconut oil

3 tbsp maple syrup

2 tsp raw vanilla extract

1/2 cup raw chocolate chips or chunks


1. Mix ingredients in a large bowl

2. Bake for 10 minutes

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