Paleo donuts three ways: with caramel sauce, PB and jam and matcha glaze


Last week was carnival week in Slovenia, where I am originally from. Carnival aka Kurentovanje, is one of the biggest festivals happening across various cities in the country, with the biggest one taking place in Ptuj on Shrove Sunday. The festival celebrates the arrival of spring and glorifies fertility. Its main figure, Kurent, was seen as the god of pleasure and hedonism in early Slavic customs. Today, groups of kurents wear traditional sheepskin garments and wooden clubs with hedgehog skins called ježevke, which noise is believed to chase away winter. Thus kurents announce seasons change, marking the beginning of spring.

So what does this weird carnival have to do with donuts you’re probably thinking by now. Well, the best thing about this celebration is that donuts are eaten on a daily basis during the entire week! They’re sort of the ultimate carnival food if you like. And don’t ask me why as I honestly don’t know the answer to that. Nonetheless, it’s a tradition that I utmost enjoy so hope you can excuse my ignorance here 😉 The most traditional version are round fried donuts with peach jam filling and icing sugar on top.

As much as I love the original recipe, it’s not exactly the healthiest thing in the world. Which is why I opted for a healthier version here, yet still trying to hit the ‘donut crave’ spot 🙂 You will need a donut baking pan for these as they are baked in the oven as opposed to fried. Feel free to experiment with your toppings by the way! I topped mine with matcha latte chocolate with quinoa from W+H, peanut butter and raspberry jam and paleo caramel sauce and chocolate ganache. Homemade nutella works amazing too! All the donut gainzzzzz 🙂


Recipe (yields 12 donuts)

  • 225g almond flour
  • 4 eggs, yolks and whites separated
  • 1 tbsp apple cider vinegar
  • 4 tbsp maple syrup
  • 2 tbsp coconut butter, melted
  • vanilla bean
  • 1 tsp baking soda
  • pinch of salt

Paleo caramel sauce:

  • 1 can coconut milk
  • 2 tbsp almond butter
  • 1/2 cup almond flour
  • 5 tbsp coconut sugar

Chocolate sauce:

  • 50g dark chocolate
  • 2 tbsp maple syrup
  • 1 tbsp coconut butter
  • Roasted chopped hazelnuts

Matcha glaze:

PB and jam topping:

  • crunchy peanut butter
  • raspberry jam

For the donuts, whip the egg whites with a pinch of salt. In a separate bowl, mix the yolks with maple syrup, vinegar and coconut butter/oil. Mix almond flour, vanilla seeds and baking soda in a separate bowl. Then mix all ingredients together with both the egg white and yolk mixtures. Pour the batter in a greased donut tin and bake on 180ºC for 15 minutes. Let the donuts cool down while you move on to the caramel sauce.

For the sauce, heat coconut milk with almond butter, almond flour and coconut sugar in a small saucepan. Bring to a boil and then cook on low heat for about 30 minutes, stirring occasionally. For the chocolate sauce, melt all the ingredients in a small saucepan and cook for about 3-5 minutes on very low heat.

Take the donuts out of the tin and dip them in the caramel sauce. Let them sit for about 5 minutes and dip again. You might have to repeat this a couple of times in order to get a thick layer of sauce over the donuts.

Once that is done, with a small spoon or spatula, drip the chocolate sauce in thin lines over the donuts and sprinkle roasted hazelnuts on top.

For the matcha glaze, melt the matcha chocolate with coconut butter in a small saucepan. Repeat the same process as for the caramel sauce.

For the peanut butter and jam, spread first a thick layer of peanut butter on top, followed by a thick layer of raspberry jam.

Donut H-E-A-V-E-N 😛 !!!!!! YAS YAS YAS 🙂




AS x

Raw vegan protein truffles


So I recently became an ambassador for Well + Happy, a very cool and exciting brand that offers guilt-free organic treats, all gluten and dairy free. If you haven’t heard of them, be sure to check them out here:

They offer a range of yummy raw based treats and I will be experimenting with them in my recipes so watch this space lovelies!

So on to today’s treat – the protein truffles! These mini balls of heaven are very easy to make and will last you for a couple of weeks in the fridge. They are the perfect on the go pick-me-up with a slight caffeine kick to keep you alert for those last couple hours at work. As they have rice protein in them, they are a great post-workout treat as well.


Recipe (yields 20-22 truffles)

  • 30g brown rice protein
  • 50g walnuts
  • 10 madjool dates
  • 4 tbsp smooth almond butter (or any other nut butter)
  • 75g almond flour
  • 40g flax seeds
  • 2 tbsp W+H hot chocolate powder
  • 1 tbsp coffee
  • 2 tbsp melted coconut butter (use it only if the nut butter is not oily enough)

Put all the ingredients, except for the hot chocolate in a strong blender. You will probably have to pause blending several times to scrape down the ingredients – just be patient 🙂 Blend until you get a smooth and slightly fudge-y mixture. Spread the hot chocolate powder onto a plate and give it a bit of a shake to spread the powder evenly. Form medium size balls and roll them in the powder, one by one. Toss and roll the truffles gently in your hands to remove any access hot chocolate powder. Place the truffles on a plate and keep them in the fridge for at least two hours before consuming.


AS xx


Gluten free and dairy free zucchini bread


Hi guys! Needed to repost this recipe as for some reason the post got deleted from my blog, so annoying 😦 I really do apologise to you all of you who were trying to find it via my link on Instagram or Facebook only to find a broken link. Please let me know if that happens again!

This sweet little zucchini loaf is the perfect solution for all of you that need more veg in your diet but are not huge fans of the taste. I promise you, you won’t taste the veg at all! Thanks to the zucchini, this cake is super moist (sorry, but there’s no better equivalent that would do it justice) and super easy to make. Perfect thing to make on a Sunday or week night so you can have it as a snack with your coffee of tea throughout the week. The combination of spices gives it a nice kick, plus it’s packed with healthy fats. For a paleo version, just replace the rice flour with almond flour entirely. I have a chocolate version of this too so all you chocoholics – watch this space!

Recipe (one loaf)

  • 150g almond flour
  • 80g rice flour
  • 5 tbsp honey
  • 4 eggs
  • 1 1/2 small zucchini (or one medium), shredded
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • zest 1/2 lemon
  • 1 tsp baking powder
  • 2 tbsp coconut butter, melted
  • pinch of salt

Mix all the dry ingredients in one bowl and all the wet ones in another. Mix both together in one bowl. Add the shredded zucchini and mix well. Pour in a loaf tin, greased and lined up with parchment paper. Bake on 180ºC for 30 minutes, give or take. I suggest covering the loaf with extra parchment paper to avoid burning its top. Once done, let it cool for at least 20 minutes before serving.


AS xx




The ultimate grain free and dairy free fudgy brownie sandwich

img_0504Imagine your favourite dessert had a baby with your second favourite dessert and that baby was covered in fudge. Ok, I’m obviously not the best person to be making food metaphors, but you see where I’m getting with this right?

These brownies are pure H-E-A-V-E-N and soooo good you will not be able to stop munching on them. Yes, I used the word munch, sue me! If you only bake once in your life, make these (but I warn you, it definitely WON’T be the last thing you bake 😉 – ha. Ok, I’ll stop now.

Recipe (yields 12 chunky brownie slices)


  • 100g 85% chocolate
  • 100g coconut flour
  • 1 tsp aking soda
  • 2 small or one large avocado, mashed
  • 2 large tbsp coconut butter
  • 3 large eggs
  • 200g coconut sugar
  • vanilla pod, seeds scrapped
  • pinch of salt
  • Optional: 2 tbsp strong coffee


  • 180g Madjool dates
  • 4 dry prunes
  • 1 -2 tbsp maple syrup
  • 1/2 cup almond milk
  • 1/2 cup water

Caramel sauce

  • 1 can coconut cream
  • 50g coconut sugar

For the brownies, whisk eggs with coconut sugar in one bowl until nice and creamy. Add avocado and mix well. In a small saucepan and over lightly boiling water, melt chocolate with coconut butter and let it cool down. In another bowl, mix together coconut flour, baking soda and salt. Add dry ingredients to the egg and avocado mixture, mix well and add vanilla and melted chocolate. Pour the mixture in a large brownie tin, lined up with parchment paper. Bake on 180ºC for 25 minutes.

For the fudge, put all the ingredients in a strong mixer (Vitamin or equivalent). You will have to stop and scrape the fudge from the sides – your aim is to get a very thick, shiny mixture.

For the caramel sauce, mix coconut sugar and coconut cream in a sauce pan and bring to a boil. Lower the heat and let it simmer for another 30 minutes (until you get a nice golden sauce), whisking occasionally.

Once the brownie ‘cake’ is cooled, cut it in half and spread the fudge on top of one layer. Cover it with the other half and pour caramel sauce over it. DAYUUUUUMMMM!!!!

#ultimatebrowniegoals #thatfudgethough



AS xx


Beef mince and creamy cauliflower mash bake


This dish is the perfect option for when you are craving lasagna or similar rich comfort food, but want a low carb alternative. It has the creaminess of béchamel sauce from the cauliflower mash and the spicy minced beef with red pepper is the next level bolognese sauce. All in all, this one is definitely a crowd pleaser and the perfect option for a late Sunday lunch. Best thing – it tastes even better the next day so it’s a great option for meal prepping – although, I have to warn you that it may cause huge lunch envy at work. I usually have it with a nice rocket and cherry tomato salad, or, if I prep it for next day, I’ll usually pan fry some cavolo nero or broccoli to get the extra veg on the side.

Recipe (yields 6 portions)

Beef mince

  • 500g beef mince
  • 1 can canned chopped tomatoes
  • 1 red onion, finely chopped
  • 1 red pepper
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • fresh herbs of choice (basil, parsley, coriander, mint)
  • salt, pepper to taste

Cauliflower mash

  • 1 medium head cauliflower
  • 1 tbsp nutritional yeast
  • 2 tbsp almond milk
  • 1 tbsp coconut butter
  • salt to taste


  • 1 egg, whisked
  • 1 tbsp almond milk
  • pinch of nutmeg
  • salt, pepper

Heat olive oil in a large sauce pan and add chilli flakers and onions. Once the onions are translucent, add beef mince and cook for about 5-10 minutes. Lower the heat and add red pepper, tomatoes and fresh herbs. Season with salt and pepper and cook on medium low heat for about 45 minutes, adding extra water when needed.

For the cauliflower mash, first cook the cauliflower in salted water. Drain it, add nutritional yeast, milk, butter, salt and mash it with a blender or potato masher until smooth and creamy.

Lightly oil a medium size baking pan, add a layer of beef mince, top it with the cauliflower mash and then add the remaining of beef mince on top.

Mix all the topping ingredients together and pour over. Bake on 180ºC for 20 minutes.

Boom, done 🙂


AS xx

Mini no bake peanut butter ‘hamburgers’

img_0334I mean, these might not be the prettiest but trust me, they are so delish and handy to have as a snack at work and they will last you for up to ten days. And I think they look quite cute, don’t they? They’re also gluten free, dairy free and vegan friendly. I just love the bitesize sweet snacks as they’re so easy to grab from the fridge when you’re in a hurry for a meeting or need to go back to your shift but desperately need that sugar fix. I used crunchy and smooth peanut butter for the middle but feel free to stick with just one option or mix it up with other nut butters.

I have a couple of more  mini sweet snacks up my sleeve that I will be posting in the next couple of days, so stay tuned if you’re a fan 🙂

Recipe (yields about 12-15)

Mini hamburger sweet ‘buns’

  • 150g oat flour (gluten free)
  • 120g almond flour
  • 50g cacao powder
  • 5 tbsp maple syrup
  • 2 tbsp melted coconut butter
  • 100g finely chopped roasted peanuts and almonds

Peanut butter middle

  • 2 tbsp crunchy peanut butter
  • 2 tbsp smooth peanut butter
  • 2 tbsp melted coconut butter
  • 3 tbsp maple syrup
  • 40g coconut flour

Mix all the ingredients for the buns in one bowl and all the ingredients for the peanut butter middle in the other. Form mini buns from the first mixture by making small balls first and then flattening them out. Put the peanut butter mixture in between each two buns. Let the ‘burgers’ set in the fridge for at least an hour before consuming (or just have them straight away really 😛 ).