Balsamico, Aniseed & Cinnamon Marinated Watermelon

Balsamico, Aniseed & Cinnamon Marinated Watermelon
This we had as a refreshing snack on a warm day, together with other nibbles and a glass of wine. It still tastes like watermelon but with deeper flavours. The aniseeds give off their flavour once bitten, it's lovely 🙂
Prepared by:
Cuisine: vegan, raw
Recipe type: snack, fruit dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • about 700 grams of watermelon
  • 2.5 tbsp balsamico
  • 1¾ tsp cinnamon
  • a very generous grind of pepper
  • 1 tsp aniseeds
To do
  1. cube the watermelon and place in bowl
  2. mix all the other ingredients
  3. pour the marinade over the melon and coat well
  4. let sit for 1 hour or more in the fridge, stirring now and then
  5. drain before serving.


Mini Vanilla Cinnamon Cakes

Mini Vanilla Cinnamon Cakes
OK, I'm patting myself on the shoulder for these 😉 It must be the combination of the cinnamon and the coconut palm sugar that gives a lovely deep flavour, and spelt tends to always give a nice almost crispy crust.
Prepared by:
Cuisine: vegan
Recipe type: Sweets
Serves: 22
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 200gr organic white spelt flour
  • 175gr plant based butter (straight from fridge)
  • 125 coconut palm sugar
  • a pinch of salt
  • 2 tsp of vanilla paste
  • 2 tsp of cinnamon
  • 2 tbsp of melted coconut oil
  • 1 tbsp of non dairy mylk
To do
  1. Place all ingredients in a bowl and mix with mixer, using dough hooks
  2. when all has come together, spray or brush your silicon mould lightly with oil (this may not be necessary, but I did it anyway and they came out beautifully)
  3. place enough dough in each cup to make a little mount (I used a cake pop tray with lid, nice and cosy 😉 )
  4. put the tray in the oven and bake for 15 minutes, check if it is done (stick a knitting needle in, it should come out dry), leave in few more minutes if necessary. Cakes will 'crisp' up a little once out of oven.
You can also serve these as a dessert; I added a Nutmeg-Ginger dip 🙂



Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce


This SO yummie!

You need (for 2 people):
♣    1 avocado
♣    raw agave nectar (or maple syrup), start with 1 tbsp
♣    cinnamon

You throw it all in the food processor, and really, you make it as sweet and as cinnamonny as you like, just keep tasting until you’re happy with it.

For the chocolate sauce you need:

•    125 gr canned/cooked black beans
•    5 tbsp raw agave nectar (or other sweetener)
•    3 tbsp raw cacao powder
•    2 tsp stevia

You do:
Mix in food processor until nice and smooth.

Place cinnamon mousse in a small bowl and top with chocolate sauce. The mint was for decoration but actually added a lovely flavour 🙂

Persimmon & Baked Banana Breakfast

Persimmon & Baked Banana Breakfast

Persimmon & Baked Banana Breakfast


The ginger gives this breakfast a bit of a bite, the banana gives it creaminess and the persimmon freshness, it is lovely 🙂

Grocery list:

♥     1 banana
♥     1/2 persimmon, wedged
♥     1.5 tbsp pumpkin seeds
♥     1 tsp sesame seeds
♥     1 tsp fresh grated ginger
♥     a decent sprinkle of cinnamon
♥     3/4 cup of rice puffs
♥     small sprinkle of Himalayan rock salt – optional
♥     a little oil
♥    optional: a dash of non dairy milk

– cut the banana in pieces and quickly bake them in a little oil with the pumpkin seeds, sesame seeds, cinnamon and optional salt
– arrange in a bowl with the rice puffs and persimmon and top with grated ginger, add non dairy milk if preferred, and more cinnamon to taste 🙂