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Zebra cake
Print Recipe
A fantastic, vegan and gluten-free zebra cake!
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Zebra cake
Print Recipe
A fantastic, vegan and gluten-free zebra cake!
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Ingredients
Base and hearts
White layer
Black layer
Servings: people
Instructions
Base
  1. Grind the figs and almonds in a blender or mixer to a sticky mass. In case they are not sticky enough, add some figs.
  2. Save some of the "dough" for the hearts. Press the rest into a spring form lined with baking paper so that it forms a firm base. Put your spring form while you work on the rest.
White and black layers
  1. Bring the ingredients for the two layers to boil in two separate pots. Wash the millet before boiling. Personally I tend to add the xylitol and coconut sugar during the blender, but you can also choose to boil them with the other ingredients.
  2. Boil until the millet is soft and like porridge. Be careful that your millet isn't too dry and burns. In that case, add some milk or water.
  3. First blend one of the layers to a smooth mass. Taste to check if it needs any extra sweeteners or other ingredients. Your mixture should be liquid enough to pour it into the spring form but not so liquid that it won't stiffen up in the fridge. Keep the mixture of the first layer in a container that's easy to pour it out off later.
  4. After cleaning your blender, blend the other layer. The same advice goes for this layer.
  5. Now the magic. Pour some of the white mixture onto your base, more or less the amount to make it touch the edges of the cake form. Then pour some of the black mixture right in the middle of the white mixture, and let gravity do its work so that it floats a little towards the sides. Then pour some of the white mixture right in the middle, then black, until everything's finished or the spring form is full. I had enough to make two extra little cakes. Your cake is now ready. Put it in the fridge.
Hearts
  1. Juice or buy some beet juice and add this to the remaining almond/fig mixture. Also add some melted coconut oil which will help the now rather wet "dough" to stiffen up in the fridge.
  2. Mix everything and form hearts with your hands. Put them on saucers lined with baking paper to stiffen up in the fridge.
  3. Your cake should be hard and edible after about 2 hours in the fridge. Otherwise put in the freezer for a bit. Put the hearts on top of the cake before serving.
Paleo pizza
Print Recipe
Heerlijke glutenvrije paleo pizza van amandelmeel en kokosmeel met tomatensaus, rucola, groene olijven en mozzarella.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Paleo pizza
Print Recipe
Heerlijke glutenvrije paleo pizza van amandelmeel en kokosmeel met tomatensaus, rucola, groene olijven en mozzarella.
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 15 minutes
Cook Time
30 minutes
Ingredients
Bodem
Topping
Servings:
Instructions
Bodem
  1. Doe het beslag op je bakplaat met bakpapier. Je kunt je pizza natuurlijk vierkant, rechthoekig of rond maken.
  2. Doe het amandel- en kokosmeel bij elkaar in een schaal. Voeg het zout, bakpoeder, de eieren, olijfolie en de kruiden toe.
  3. Zorg dat alles goed gemixt is. Voeg dan beetje bij beetje het water toe, en blijf goed roeren tot je een mooi vloeibaar en egaal deeg krijgt dat vrij is van stukjes.
  4. Bak de bodem 20 minuten in de oven.
  5. Haal je pizza na 20 minuten uit de oven en bedek met je tomatensaus en topping.
  6. Bak de pizza met je topping nog ongeveer 10-12 minuten.
Tomatensaus
  1. Fruit de fijngesneden ui in een beetje kokosolie.
  2. Voeg na een paar minuten je passata di pomodoro toe. Even koken en laten indikken.