Decadent chocolate tahini pie

This cake is truly luxurious. The biscuit made from chocolate and almonds, the layer of rich chocolate that covers it, the sweet fudge with sea salt, the tahini, and you could even add an extra layer of caramel with some coconut cream and powdered sugar if you want to go extra fancy. This cake is more than just a treat.

Read More
Rawnola

If you want a quick and easy breakfast or snack to make without an oven, then rawnola is what you need. Seeing as it has become customary for us to start the day off with granola, it can be nice to mix things up a little sometimes. Oh, and if you add some extra dates or other dried fruits to this recipe, you can also make some delicious bars to take to school or work with you.

Read More
Vegan and GF Banoffee pie

Sometimes you’re just in the mood for a fancy and sweet-tasting pie. Banoffee pie with salted caramel and caramelised banana is exactly that kind of pie. It’s that kind of pie you really shouldn’t take two slices of, but you do anyway

Read More
Simple series tahini sauce

This has to be the easiest recipe we have, but we make this so often and we never get sick of it, so here it is anyway. This easy to make tahini dressing is delicious in a salad or with some grilled veggies. Or, if you make some quinoa with chopped raw vegetables, this dressing will finish it off perfectly!

Read More
Simple series granola

Granola is the perfect recipe for someone who can’t bake to save their life, but it is also a great basis for a good healthy breakfast, and will give you a happy feeling for the rest of the week.

To be completely honest, this is also my way of cooking and baking: throw a bunch of stuff together and pop it in the oven. But, of course, Food Bandits does sound a lot nicer. We make a big bowl of granola regularly, and I have some every morning with some fresh fruits, and Johann drowns it in almond milk.

Read More
Eco friendly Organicup

In my search for a sustainable, eco-friendly lifestyle, I’ve written about what kind of cleaning products I use, and what soap and shampoo, but also about how I struggle with my H&M clothing addition. It’s a process of constant trial and error, but the intention is there, and the things that do go well, I gladly share as well.

But for a long time now I have struggled to find a good alternative to period products. I wanted something I could trust and thought it was bad enough already to have to deal with PMS each month in the first place

Read More
Vegan and GF Pizza

Does this post really need an introduction? I can’t even express how happy and relieved I am now that we have a great recipe for gluten free and vegan pizza, that also actually tastes like pizza. No offence, but cauliflower is not pizza and courgette is not pasta. Both are great as veggies. Definitely! But we want actual pasta and actual pizza.

Read More
Chemistry of baking part three

Today: part three of The Chemistry of Baking. If someone had told me before that chemistry is actually a lot like baking a cake, I might have paid more attention in school. Today we will look at different kinds of leavening agents with the help of our favourite chemistry teacher, Johann. What exactly makes the dough rise? And what are all the chemicals doing during this process?

Read More
Podcast: Ziek zijn is een vak. Advies

Hoe ga je om met alle verschillende ideeën, die je zelf bedenkt, in de media leest of hoort van vrienden en familie? Hoe is het voor naasten om adviezen en te geven en wat maakt nou precies een goed advies? En hoe blijf je bij jezelf? Het is één van de grootste uitdagingen als je (chronisch) ziek bent al geloof ik dat we hier allemaal tegenaan lopen. Hoe kies je voor jezelf in een zee van meningen en informatie?

Read More
What are calories, carbs, engergy and joule ?

Energy is a strange concept. It sounds simple. You gain energy by something, and the something can cost you energy. You can get energy from eating food, for example, but at the same time a large dinner can also make you feel tired. Your energy bill all use kWh, at school you learn about joule, and you can track your calorie intact when you go on a diet. But what is energy exactly, and why does energy matter?

Read More
Simple series sweet potato fries

For years I’ve said that fries were my favourite kind of food. Or at least until I began to realise that my body doesn’t actually react very well to it. Generally, it’s just too greasy for me, and on top of that I’ve also realised that eating fries actually makes me lose energy instead of gaining energy from it. So lately I yell about how much I love eating a whole jar of kimchi, and believe me I’m not even lying. The moment you open my fridge, you can just smell the fermented garlic and chili flakes. My other great love is sweet potato fries

Read More
Vegan pavlova

This recipe has cost us a lot of sweat, blood and tears. Even though you can create some gorgeous white peaks from aquafaba (the water you find in canned chickpeas), I now found out the hard way that baking an actual classic pavlova with it is still quite a struggle. I think we must have tried out at least ten versions of this cake, but in the end, right at the moment we had decided to give up if this one didn’t work either, we succeeded. T

Read More
Food Styling Tips for Studio

A while ago somebody asked during a personal workshop – or masterclass, to give it an even more dramatic name – if we could give some tips about food styling that would be suitable for studio work. That is, for dealing with food that sits under hot lights all day, or where people use a lot of tricks to make the food taste absolutely terrible, but look amazing.

Read More