Guilt-free puffy cookies with chocolate cream

Time: 10 minutes



Oatmeal flakes – 100 gr

Sesame seeds – 25 gr

Flax seeds – 25 gr

Coconut flakes – 50 gr

2 teaspoons of sesame oil

Raisins previously soaked in water for 10 minutes – 100 gr

Rum extract


Chocolate cream:

Dehydrated dates previously soaked in water for 5-10 minutes – 200 gr

Cocoa powder – 50 gr

Coconut flakes – 50 gr

Vanilla extract


The cookies:

I grinded the oatmeal flakes, sesame and flax seeds together in the food processor for about 30 seconds at high speed. Then, I added the coconut flakes, the sesame oil, the raisins and the rum extract and mixed it all together. I added water until the entire composition became a thick, sticky paste (about half a cup of water).

When the composition was done, I modeled the cookies into a round form. I had to be gentle because the entire mix was very soft and moist and it could easily crumble (after one hour in the fridge, it hardens just enough to stay puffy, but not crumble anymore)

The chocolate cream:

I mixed all the ingredients at once in the robot and I was done! If you want the cream to be more liquid, just add water. If you want a more thick chocolate paste, add more coconut flakes.

Spread the cream onto the cookies and put in the fridge for one hour. There was enough composition and cream for about 18 cookies. I wish I had some cherries to put on top of them :)



Tomato cream soup

Time: 2 minutes (+20-25 minutes lentil boiling time)


3 medium sized tomatoes

Green lentil – 50 gr

1/2 of a red bell pepper

Parsley – a few leaves

Celery – a few leaves

Water – 100 ml




Sea salt

Optional: garlic


Well, the first step, of course, was to boil the lentil. When it was done, I put all the ingredients (including the water) in the food processor and mixed them together at high speed for about a minute. If you want the soup to be more liquid, just add more water; if you want it creamier, add more lentil :) In the end, I mixed the spices into the soup and it was done! Enough for 2 portions.

Creamy delicious!


Sugar free lemon truffles

Time: 5 minutes (+10 minutes for soaking the raisins into water)


Raisins soaked in water for 10 minutes – 250 gr

Coconut flakes – 100 gr + extra flakes for coating the truffles at the end

Almond flour (simple almonds would do just fine, too) – 50 gr

Grated lemon skin from 1 lemon

The freshly squeezed juice of 1/2 of a lemon

Vanilla extract (depends on how intense you want the vanilla flavor to be)


I mixed all the ingredients in the food processor for about 2 minutes, after which I modeled the truffles and coated them with coconut flakes. It was enough quantity for about 30 truffles.


Corn and oatmeal patties

Time: 10 minutes (+30 minutes baking)


Yellow corn flour – 2 cups

Sunflower seeds – 1/4 of a cup

Flax seeds – 1/4 of a cup

Oatmeal flakes – 1 cup

1 spoonful of olive or sesame oil


Salt depending on taste

Optional: different herbs can be added for different flavors, for example I used dill (one of my favorite)


I put the sunflower seeds, flax seeds and oatmeal flakes in the food processor first and mixed them at high speed for about 2 minutes. I added the yellow corn flour next and the olive oil, gave it a quick mix and started pouring the water until the entire mixture became a sticky thick paste. At the end, of course, I mixed in the salt.

When the paste was done, I shaped the patties, spread them on waxed cooking paper and put them in the oven at 170 degrees C for 20 minutes. After the first 20 minutes, I turned the patties over and let them in the oven at 150 degrees C for another 10 minutes. I didn’t let them bake all the way because the patties would have hardened too much and I like them soft and “fluffy” on the inside :)


Green lentil pate

Time: 5 minutes (+ 20-25 minutes lentil boiling time)


Green lentil – 200 gr

1 big carrot (could be replaced with 1 sweet potato or 1/2 cup of cauliflower)

2 pcs of spring onion

1 medium sized fresh tomato

50 gr of olives

2 teaspoons of paprika

1 teaspoon of raw (cold pressed) olive or sesame oil

salt and herbs, depending on taste


First step, of course, was to boil the lentil and the carrot.

I put the spring onion, the tomatoe, the olives and the boiled carrot in the robot and mixed them. Next, I added the boiled green lentil, the olive oil and the paprika and let it mix for about 2 and a half minutes at high speed. Lastly, I sprinkled salt into the mix and I was done!

Enjoy! :)

Delicious spinach cream

Time: 5 minutes (+10 minutes spinach and cauliflower steaming)


Frozen chopped spinach – 1 and 1/2 cups

Frozen cauliflower – 3/4 of a cup

1/2 clove of garlic

1/2 of a big sized cucumber

1/2 cup of yoghurt

1 spoon of fresh squeezed lemon juice

salt, depending on taste


I started by putting the spinach and the cauliflower in a steam bath until they unfroze completely.

Meanwhile, I put the garlic and the cucumber in the robot/food processor until they were very well chopped. Next, I added the unfrozen spinach and cauliflower and let it all mix for about a minute. The yoghurt was last, along with the salt and the lemon juice.  I let it all mix again for about 20 seconds at medium speed and I was finished!

There you have it! Simple, fast and delicious!