Chickpea & Walnut Oven Baked Bites

Chickpea & Walnut Oven Baked Bites
These little balls are perfect to replace those finger food meat balls that are served at functions. One recipe makes about 40 balls, depending on their size.
Prepared by:
Cuisine: vegan
Recipe type: snacks
Serves: 40
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can chickpeas
  • ½ cup walnuts
  • 2 tsp curry powder
  • salt
  • ¼ cup olive oil
  • ½ cup bread crumbs (gluten free, if you like)
  • 55gr (more or less) Vegusto, piquant, grated - or another spicy cheeze
  • 60gr red onion, finely chopped
  • ¼ cup non dairy milk, optional
  • about 2-3 tbsp spelt or wheat flour, depending how moist the mixture is - optional
To do
  1. preheat oven to 200C (392F)
  2. place chickpeas and walnuts in your food processor and mix
  3. add curry powder, salt, bread crumbs and run machine
  4. slowly add oil
  5. you want to end up with a mixture that is firm enough to make balls of; if too thick, add some non dairy milk, if a tad too moist, add the flour
  6. now roll the balls and place on an oven rack with baking paper
  7. bake for about 25 minutes or until the outside is crisp - then they're done!
  8. serve with any sauce you like 🙂
If you want to make them spicy, add chilli powder to the mixture.


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 🙂



Beetroot Wraps w Greens & Red Cabbage

Beetroot Wraps w Greens & Red Cabbage
Wraps are great meals at any time of the day and the possibilities are endless. Here's one of my favourites 🙂
Prepared by:
Cuisine: vegan
Recipe type: Wrap
Serves: 2
Prep time: 
Total time: 
You need
  • about half a cup of baba ghanoush
  • red cabbage, chopped, ¾ cup
  • ½ avocado
  • half a small onion
  • rocket leaves, as many as you like
  • 1 tbsp hemp hearts/seeds
  • dash of olive oil, optional
  • salt & pepper
To make wraps from scratch (about 6) you need:
  • 1 cup of w/m flour (I use organic spelt)
  • 1 cup of white flour (ditto)
  • 1 tsp of salt
  • 1.5 tsp baking powder
  • 1 tbsp oil
  • juice of one medium size beetroot, and top up with hot water to ¾ cup
To do
To assemble:
  1. spread the baba ghanoush on your wrap, chop onion & cabbage, and arrange everything else on the wrap, a bit off centered
  2. roll up and enjoy 🙂
To make wraps:
  1. mix your dry ingredients (if lumpy, then sieve). I use a food processor.
  2. slowly add in oil & water/beetroot mixture
  3. mix till it is a nice dry ball - if too sticky, add flour
  4. let the dough sit in a warmish spot under a tea towel, for abt 20 minutes
  5. divide in 8 pieces, let sit for 20 minutes again
  6. on your work surface, sprinkle some flour. Put a ball of dough in the middle, flatten with your hands, then use a rolling pin to roll out thin. Always roll from the middle to the sides. keep sprinkling with flour, turn over once. If you don't sprinkle enough flour, it will stick to the work surface and you'll be annoyed!
  7. heat a skillet, nice and hot, no oil
  8. when hot, put your wrap in the skillet.
  9. when bubbles appear, give it another 10 seconds, then turn over
  10. another 10 seconds, and done!
    (I keep a plate with a tea towel ready, where the wraps go when done. Leftover wraps you can put in a plastic bag with moist to wet kitchen paper, they will stay nice and pliable. In case they are dry, the moist kitchen paper will fix that. )


Lemon ‘Butter Cake’

Lemon 'Butter Cake'

Lemon ‘Butter Cake’


This is based on a Dutch recipe (‘Boterkoek’), something I crave once in a while. The original cake is made with real butter, and although this version isn’t as rich, it still is very nice.

You need:

°    200gr of white flour (I use spelt, as always)
°    175gr of plant based butter
°    125gr organic brown sugar
°    a pinch of salt
°    1 heaped tsp of vanilla paste (or essence, but organic, for usually ‘natural’ vanilla comes from a beaver’s castor sacs, near his bum, and is called ‘castoreum’ but not labelled like that – just in case you didn’t know 😉 )
°    zest of 1.5 lemons
°    1 tbsp non dairy milk

You do:

– preheat oven to 200C
– mix everything and put in slightly oiled baking tray. I used a muffin tray to make small cakes.
– bake for max. 20min, check at 15min, they may be fine then

Cool for about 15 minutes, pop the cake(s) out and transfer to a rack to further cool down. Keep in a container.