queen becomes king…..and okonomiyaki

Happy queens-day, the Netherlands celebrate today their last queens-day, free market, party and…..the throne change. Our queen gave the throne to her son, so next year it’s going to be a kings-day. Amsterdam will be very crowded today, I didn’t want to come in the city centre, but here in north of Amsterdam, my friend and I bought already too much on the free market, a tractor for the kids, a jacket for me, kitchentools for the kids, clothes for the kids a brownie for my friend and so on.
So pancakes was really fitting in todays program, but of course no normal Dutch pancake, but a Japanese pancake okonomiyaki, a vegetable pancake.
Again thanks to Hema, I must say you need a lot of ingredients but it isn’t hard to make keep your head at what you are doing.

Ingredients for the okonomiyaki, or the vegetable pancakes for 2 persons (she said for 4 persons)*
for the dashi stock
Dashi stock for 3 cups
3,5 cups of water
kombu kelp, 10 by 5 centimetres
for the pancakes
2 cups of all-purpose flour
1/2 teaspoon of baking powder
1 cup of dashi stock
2 teaspoons of white miso
1 tablespoon of mirin
1 tablespoon of sake
2 cups of Chinese cabbage finally shredded
4 frsh shiitake mushrooms, finely sliced
4 scallions finally sliced
2 tablespoons of pickled ginger cut in pieces
salt to taste
1/4 teaspoon ground white pepper
sunflower oil for frying
1 sheet nori seaweed, toasted and cut into fine strips (hold the sheet over the gas of the stove until it crisps (do not touch the flame otherwise the sheet will burn)

for the sauce1/2 cup of dashi stock
1/2 teaspoon potato strach
4 tablespoon of tomato ketchup
1/4 teaspoon of mustard
2 tablespoons of soy sauce
1/2 teaspoon of grated garlic
1/2 teaspoon of grated ginger
2 tablespoons of rice syrup (she said castor sugar)
1 tablespoon of rice vinegar
1 tablespoon of mirin

for the tofu mayonnaise
200 gram of silken tofu
4 tablespoons of vegetable oil
4 tablespoons of white miso
1 tablespoon of white sesame seeds, roasted
2 tablespoons of lemon juice
2 tablespoons of rice vinegar
1/4 teaspoon of ground white pepper
1 teaspoon of Celtic seasalt

a food processor
a frying pan
a bowl to make the stock
a spoon
a knife
a sauce pan
two bowls for mixing

Looks difficult but it isn’t…lets start..
so first make the dashi stock, it will take one hour! Get three pieces of kombu (kelp), wash it with a damp cloth, soak them after for one hour with 3,5 cups of water in a bowl!

In the meanwhile you can prepare the ingredients for the pancakes, cut every vegetable, mushroom, ginger and so on, set aside.
Mix in a bowl the all-purpose flour together with the baking powder and set aside.

Let’s make the tofu mayonnaise,roast the sesame seeds in the frying pan without oil, and now put all the ingredients (silken tofu, mirin,oil,lemon juice, pepper, salt , miso and sesame seeds) in the food processor blend until smooth. Put them in a aircontainer in the fridge  so it’s ready for use (you can store it for 3-4 days)

Time to prepare the sauce, put every ingredient in a small sauce pan (the starch, tomato ketchup,mustard,soy sauce, garlic, ginger, syrup, mirin and vinegar) set aside the stock you will poor in it when it’s ready!

Ok the stock will be ready now! Lets make the vegetable pancakes! Get a bowl and combine the mirin, sake, miso and dashi stock.Add the flour/baking powder together with the bowl you just made. Mix well! Stir in the cabbage, shiitake, scallions and pickled ginger. Season with salt and pepper. now you will have a dough!
Get a frying pan and heat with some oil, now it’s time to make the pancakes. She made four pancakes out of this dough, so take 1/4th of the dough put in the frying pan and make a thick pancake from this dough, bake om both sides for 3-4 minutes at each side. They must be golden brown. Finish the dough and put the pancakes on one plate.

Let’s make the sauce, get the saucepan poor in the dashi stock and bring to a boil simmer for 4 minutes and you will see the sauce is getting thicker!

Now let’s make the 4 plates!
Get a pancake, take a tablespoon of sauce spread this on the pancake with a brush, garnish with some roasted nori and some mayonnaise

Day 4 complete!

*recipe from Hema Parekh (the Asian vegan kitchen)

Spring cleaning…and Chana masala

Yes I have the itches, I must clean, the kitchen is dirty and I have to sort out all the spices. I have so many spices in the kitchen. The kitchen drawers were dirty, everything surround the gas stove was greasy…anyway not now anymore!
Also I bought today in the big oriental mall my last spices (yes I can put them somewhere in the kitchen) needing for my Hema week, mango powder, coriander seeds and also a new spice pomegranate powder (curious to try).
Ooooh I love this week, my dinner was perfect and I am learning so much about spices, I thought I was very know with spices and the use of it, but yes I have still more to learn 😉
So today I made Chana masala…a chickpea curry, again the recipe is from Hema Parekh (the Asian vegan kitchen) Day 3 is complete!

The recipe for Chana masala (4 persons)*
1 cup (200 gram) of dried chickpeas ( soaked overnight and cooked for 1,5 hour till they are soft, save the cooking water)
1 teaspoon of Celtic seasalt
1 tablespoon of sunflower oil
2 cardamom pods
1 small cinnamon stick
2 bay leaves
1 teaspoon of cumin seeds
pinch of asafetida
1 big red onion, finaly chopped
1 fresh hot green chili pepper, cut in pieces
1 cm cube fresh ginger, grated
310 gram of tomatoes, puréed
1/2 teaspoon of turmeric
1/2 teaspoon of garam masala
1/2 teaspoon of cayenne pepper
1/2 teaspoon of mango powder
1 teaspoon of coriander powder
fresh coriander leaves for garnish

for the roasted spice mixture
1 teaspoon of coriander seeds
3 cloves
1/2 teaspoon of cumin seeds
1 dried red chili

for the rice*
4 persons pandan rice
some roasted pumpkin seeds (a hand full)
1 teaspoon of turmeric

The kitchentools
a frying pan with lid
a cooking pan for the chickpeas
a mortar
a frying pan to roast the spice mixture and pumpkin seeds
a cooking pan for the rice

How to begin….
Roast the spice mixture and grind in the mortar to a powder, set aside. Roast the pumkin seeds also! and set aside
Chop  the vegetables, purée the tomato and get the spices.
Get the frying pan put in the 1 tablespoon of oil, heat it up slowly and add the cinnamon, cardamom, bay leaves and cumin seeds. Stir over medium heat until fragrant.
Add the asafetida and the onion, sauté for 10 minutes.

In the meanwhile you can put on the pandan rice, it must cook for 15 minutes! After draining you put in the roasted pumpkin seeds and turmeric (for the yellow colour)
Back to the frying pan…after ten minutes you can add the green chili, ginger and the tomatoes. Cover the frying pan and simmer for 4 minutes.
Now time to put the salt, turmeric, garam masala, cayenne pepper, mango powder and coriander powder. Stir thoroughly.
Yes add the chickpeas and stir. You can put in some of the reserved water to bring it to the desired consistency.
The last step to take is.. to add the roasted spice mixture, bring to a simmer again and put of the heat.

The dinner is ready, put on a plate the rice and the chickpea mixture and you give it a finishing touch by sprinkle on top of the dinner some fresh coriander leaves. I also baked some hot papadums, nice to eat with the meal!

enjoy/बॉन एपेतीत

*the rice is not from her cookbook but I thought it will be nice to complete the meal.

*recipe from Hema Parekh (the Asian vegan kitchen)

day 2 of the Hema week…Chinese spring rolls

Sun is shining and yes it’s spring, Hema she tells this snack is a symbol of the approach of spring.
I like this snack and I made it before also, but now I followed the recipe (ok not everything because I didn’t had bean sprouts, shiitake mushrooms and white cabbage, about the white cabbage I was confused with the Chinese cabbage!)
Anyway I give you one tip to make this snack, when you are going to fry them, they must lay full in the oil and fry not too many at once otherwise they crack open, when they crack open, the oil is getting dirty plus no beautiful spring roll!
So here the recipe based on Hema Parekh recipe of Chinese Spring rolls……..Oh I used little spring roll wrappers..

The ingredients for the Chinese spring rolls (12 big ones and 24 little ones)*
1 tablespoon of sesame oil
2,5 cm cube of fresh ginger peeled and grated
1 leek finally chopped
1 carrot, chopped in little thin,string (julienne)
5 mushrooms, chopped in little pieces
1 cup of shredded Chinese cabbage
1 cup of red bell pepper, finely chopped
2 teaspoons of tamari soy sauce
1 tablespoon of rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon of water
12 big/24 little sheets of spring roll wrappers
2 teaspoons all-purpose flour mixed with 4 tablespoons of water
Vegetable oil for frying

a frying pan
a good knife
a plate/bowl with a layer of kitchen paper to lay on the fried spring rolls
a little bowl for the all-purpose flour mixture
a brush
a saucepan

Let’s begin….
Cut every vegetable and mushroom in very tiny pieces! And get the sheets out of the freezer!
Get a saucepan heat the sesame oil and sauté the ginger and leek for 2 minutes, after sautéing  you poor in the rest of the vegetables (carrot, Chinese cabbage, mushrooms, red bell pepper) sauté again… for 1-2 minutes.
Poor in the tamari, cornstarch-and-water-mix, and rice vinegar and mix well, put of the heat and transfer to a bowl for cooling down. Make the all-purpose flour mixture and put in a little bowl

Cooled down? Get a sheet and put in some of the mixture ( I used +/-1 tablespoon for the little sheets)
on the edge of the sheet.

Fold in the sides

and roll up towards the top of the wrapper, the end you will seal with the all-purpose flour
mixture what you have made in the little bowl (I used a brush)
Repeat for all the other sheets!

Moment of truth, frying the spring rolls. The oil must be at the temperature of 175 degrees Celsius (I do the water-drip-trick, when the water is splashing the oil is hot enough, be careful with this trick water and oil are dangerous)
Fry the rolls in little portions golden brown on both sides (beware the rolls are fully in the oil!).
Finished? you can eat them together with some sweet chilli sauce or some other sauce  you like!


*recipe from Hema Parekh (the Asian vegan kitchen)

Asian (Hema) cooking week….and Navratna korma

This week I have a new challenge, in my cupboard there is all the time hidden between other cooking-books, the book of Hema Parekh (the asian vegan kitchen) and I didn’t open it for a long time…(.By the way Hema is a real strange name for me, because Hema is a big shop all through the Netherlands very Dutch, everybody loves this shop anyway. I saw on internet that this name means gold in Sanskrit…)
So this week I am going to follow her recipes, I must say a lot of ingredients I never heard of so it’s a real quest this week. But I take the challenge I want to have a bigger range of cooking. Hope it will taste also
So today I made navratna korma or in English assorted vegetables in cashew gravy….and here you can make it also. And yes I liked it!

the recipe from Hema Parekh, Navratna korma (4 persons)*
1 medium cauliflower, cut in to florets
1 medium carrot diced
2 medium potatoes, diced
100 gram of green bean, diced
100 gram of green peas
1 tablespoon of vegetable oil
1 medium red onion, finally chopped
1 teaspoon of ginger garlic paste*
4 medium tomatoes, diced
1/2 teaspoon of turmeric
salt to taste
1 cup of water
1 teaspoon castor sugar (I used date-syrup)
2 teaspoons of lemon juice

for the cashew paste
3 tablespoons of cashew nuts
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
3-4 cloves
1/2 teaspoon of black peppercorns
1 fresh green chilli
1 cup of fresh coriander leaves
1/4 cup of fresh mint leaves

for the ginger garlic paste

3 cloves of garlic
1 piece of ginger (walnuts size)

Some basmatic rice for 4 persons, you can make the rice perfect mixed with some roasted nuts!
and for the garnish some cashew nuts, mint leaves and coriander leaves

a food processor
a big sauce pan (all the ingredients must fit in the pan) with lid
a cooking pan for the vegetables
a cooking pan for the rice
a mortar if you don’t get the right paste, so you can grind it!
some beautiful plates for serving

how to make…
Boil the vegetables (cauliflower, carrot, peas, green beans, potatoes) after cutting in the cooking pan with some water for about 10 minutes, till they are soft. Also put the rice in a cooking pan with some water and bring to a boil, it depends on which type of rice you have but mine had to boil 20 minutes…..
In the meanwhile you can make the cashew paste and the ginger garlic paste!

For the cashew paste, put in some frying pan the cumin seeds, coriander seeds, black peppercorn seeds and the cloves. Roast till they are fragrant. Now get the food processor and put in all the ingredients for the cashew paste (the coriander leaves, mint leaves, green chilli and the mixture what you just roasted) mix this with some water till it’s a smooth paste.
(ok I must admit I forgot this so it wasn’t a real paste, but the taste was still great in the dinner)
Ok set aside for now

Let’s make the ginger garlic paste…this one is easy get the food processor and put in all the ingredients (the garlic and the ginger)mix them with some water till you get a real paste
(you only need one teaspoon and you make 1 tablespoons so the other part you can keep in the fridge for one week, when it’s in a sealed container of course)

Get the sauce pan and put in some oil, bake the onion until they are lightly brown and soft, now poor in the tomatoes, turmeric and salt to taste!
Cook covered for 2-3 minutes (until the tomatoes are softened). Ready to put in the cashew paste with one cup of water and stir, bring to a simmer.
Add the date-syrup (sugar) and lemon juice, then toss the boiled vegetables.
Bring to a boil, turn down the heat and simmer for 4-5 minutes.

Drain the rice, and put some rice on a plate. On top you will put some of the mixture you have in the sauce pan!
The finishing touch is to sprinkle some cashew nuts and coriander leaves. And maybe a top of a mint plant!

Enjoy/बॉन एपेतीत

*recipe from Hema Parekh (the Asian vegan kitchen)

the egg or the chicken…..replace an egg?

An egg, it’s got a shell, a white and a yellow inside. Everybody saw it once in his life, but why do vegans don’t eat eggs? I can only speak for myself why I don’t want to eat eggs!

why no egg?

1. the chicken industry, many chickens close to each other, no space, no light from outside. The living conditions are bad and chickens are no products, they are animals with a heartbeat. A lot of this bad habit chicken-eggs are used in pies, cookies, mayonnaise and so on. The products what is sold at the supermarket.

2. The male-chickens they can’t use in this industry, only the female. So what do they do with the male chickens, can you imagine?! Ok some are useful, to make more baby-chickens…
Jamie Oliver had a great program about the chicken and the egg, just watch this you tube film

3 And is the egg so worth full for your health, I really doubt about it.

So How to replace an egg in diners and cakes

*Sometimes if the ingredients contains 1 egg you can leave it away only poor in some water the same amount as one egg
*Sometimes you can replace the eggs for a ripe bananas, apple and pear, but you must know it makes the cake much sweeter and taste like banana so if you don’t want this, then this is no option
1 ripe mashed banana= 1 egg
60 millilitre/3 tablespoons of pear/apple= 1 egg
*What often is used is the baking powder and baking soda (and apple cider vinegar combination) try 1 teaspoon baking powder and 1/4 teaspoon of baking soda
*no egg, this you can buy in the shop. I teaspoon no egg and 2 tablespoons of water
* a full tablespoon of soy flour or cornstarch powder together with two tablespoons of water
*replace with some soya product!
1 egg=50 gram of mashed tofu
1 egg= 60 millilitre of soy yoghurt
1 egg=50 millilitre of soya cream/oat cream
1 egg is 80 millitres of soymilk…or other fake (oat/spelt and so on)milk

To replace an egg to cover of dough…..
*some warm apricot jam
* heated cornstarch together with some water

in Pancakes…….
*no egg
*In pancakes you can replace an egg by ,1 mashed banana, 60 millilitre/3 tablespoons of mashed pear or 60 millilitre/3 tablespoons of mashed apple
*flaxseeds can replace also an egg. Grind one tablespoon of flaxseeds and mix together with 3 teaspoons of water, it must get jelly. But you must like the taste of flaxseeds!
*the baking powder and the baking soda trick! Nice to make the dough lighter

replace egg-white….
*1 tablespoon of agar-agar (you can buy in an organic shop) whipped with 1 tablespoon of water.

replace an egg in a savory recipes…
* replace an egg by mashed potato (soup for example), tomato paste (a burger), rolled oats, cornmeal/flour, arrowroot and bread crumbs.
These agents help to thicken and gel with the other ingredients

how to fake the taste of egg…..
*kala namak salt/Indian black salt together with some avocado (the structure of egg)

Thanks to:

a note from joy of baking site:
Baking Soda and Baking Powder

To test baking powder’s effectiveness: mix 1 teaspoon (5 grams)  baking powder with 1/2 cup (120 ml) hot water and the mixture should bubble immediately. Store in a cool dry place and it should be replaced every 6-12 months.

To test baking soda’s effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately. 

Note:  The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour.  The amount will depend on the ingredients and how they are mixed.



A smile says enough. especially a smile with nice, white, clean teeth. As a vegan you cannot use every toothpaste out of the supermarket. A lot of brands are tested on animals or can contains some animal ingredients.
Also I like natural toothpaste what isn’t so bad to the environment. And toothpaste often contain fluoride, some people say you need it for white teeth and strong bones other say it is bad for your health, it is like poison,anyway the toothpaste for children aren’t allowed to contain fluoride because they eat the toothpaste (we don’t).
I always take it without the poison fluoride and Weleda is my favourite.
Beneath a list of toothpaste you can use if you like natural toothpaste..And totally vegan. Hope to make the list bigger soon….

without fluoride

Weleda……. I really like, very happy with the result and the dentist also!
Urtekram…….. maybe you like, they have a lot of different tastes!
Dr organic……. tea tree toothpaste

With fluoride

Lavera…… Basis Sensitive Organic Mint toothpaste and  Neutral Natural Tooth Gel
Sante………. this one contains even B12! On my list to try, really curious about this product


something different with tofu……a tofu-flower

This recipe I will give is great to make and not so difficult. You can put this tofu-flowers as a side-dish (great with rice or noodles, some Asian food). They look great and are tasty, maybe you can fill the flower-cups next time with some vegetables. Just what you like, you can make a lot of variation on this flower.
So how to make…

For like 8 tofu flowers
ingredients for the tofu-flowers
1 “package” (8 sheets will be cut in 4 pieces each, so you will have 32 squares) of filo/phyllo  (each cupcake-tin must have 4 squares of filo/phyllo )
250 gram of tofu, drained the water out
3 cloves of garlic, minced by a garlic press
spices you like to put on the tofu (I used 1 teaspoon chilli pepper and  1 teaspoon of garam masala again! but maybe you like sweet chilli sauce more)
some parsley for decoration
hand full of roasted pumpkin seeds
1 medium onion cut in little pieces
some oil for frying the tofu
some celtic salt/pepper

The kitchentools
an oven
8 cupcake-tins
a frying pan

Ready for making it?
get the filo/phyllo  out of the freezer and set aside 30 minutes, so you can cut it very well and the layers will get of very easy (without breaking)
In the meanwhile you can cut the tofu in squares and bake it in the frying pan so they will get golden brown, shortly bake the onion and garlic also in the frying pan. Now you can mix it very well together with the tofu use the spices you like on tofu, mix again and put of the fire.

Time to cut the dough, it will be perfect now for preparing. Cut one sheet in 4 equal squares and put them one by one in the cupcake tin, each sheet rotate 45 degrees from the one below him, so you will have already a nice flower.
Put in 1 tablespoon of the mixture, now do the rest of the cupcakes!

Put them all on the baking sheet and bake on 200 degrees Celsius in the oven. Check on the half of time if the sheets aren’t getting black on the corners (I had that problem once ;))
When the dough is getting crunchy they are ready for use.
Beautiful for decorate the plate and nice to eat! Finish if you like with some salt and pepper

Eet smakelijk

gardening…..sweet potato oven-made and beet on a different way

The weather is becoming better, the seeds are growing. My mind is totally obsessed with gardening now. I was searching on internet for nice products to grow more vegetables/fruits in the garden and I saw a great tomato-bag what you can hang on a ceiling for example and the plant will grow up side down (tomatobag). What an invention. I like that kind of inventions.
My garden isn’t so big that’s why I am always searching for new methods to grow more organic stuff.
Each year it’s getting better and better. I learn more and more, next saturday I will go on a course what to eat in the ‘wild’- nature, of course I know a little but always fun to do. Probably you will hear more about this!
What you will hear now is how I made a nice dish out of the oven, and some beet with different taste and nice tofu as a side-dish

Here the recipe for sweet potato oven-made and beet on a different way and tofu as a side-dish (4 persons)


for the beet on a different way
550 gram beet, peeled and washes and cut in the shape of fries
4 cloves
1 cinnamon stick
2 pieces of whole star anise
some water
for the sweet potato oven-made

750 gram of sweet potato, peeled and cut in little squares (2 cm)
1/2 red onion cut in slices
4 gram of fresh ginger, minced
3 cloves of garlic, minced
200 gram of carrot, washed and cut in the shape of thin pencils (or maybe you like slices more)
1 tablespoon of cumin-seeds
juice of 1/2 a lemon
juice of 1/2 a orange
1/4 cup of canola oil

for the tofu
250 gram of tofu, pressed out the water and cut in little squares (2 cm)
1 teaspoon of turmeric
1 teaspoon of curry powder
1 teaspoon of garam massala (recipe earlier in my blog/ scrambled tofu)
some oil for baking

an oven
a bowl
a cooking pan for the beets
an oven dish
a frying pan
a food processor with a blade of making fries
a garlic press
a knife
a cutting board

First we begin with….
the beets
The beets to prepare,wash and cut the beets in fries. Get a cooking pan, fill with some water like 1/3 of the pan. Put in the beets and the spices (star anise, cinnamon, cloves)
Bring it to a boil and simmer for 30-40 minutes stir once on the half of the simmering time. It will be ready when the beets are soft and nice to chew!

the sweet potato
In the meanwhile you can make the oven dish, peel the sweet potato, cut the onion, mince the garlic and ginger, cut the carrot in thin sticks, press the orange and lemon juice and get the oil!
Time to get the baking dish not necessary to rub it into oil, what I did was just mix everything well together in the oven dish and sprinkle the dish with some cumin seeds. It must look wonderful and everything must became in touch with the oil and juices.
Time to put in the oven, the oven must be like 200 degrees Celsius you will bake this like 30-40 minutes also.
When it’s ready? when the potato and carrot are soft.

the tofu
This you can make on the end when all the dishes are ready. Cut the tofu, in a bowl you mix all the spices (turmeric, garam masala and curry powder) together with the tofu (sometimes I am lazy and I mix it in the frying pan)
Heat up the frying pan with some oil, and put in the tofu!
Bake the tofu till it’s crispy and golden brown.
This is all you have to do to make your dish complete!
Everything must be ready now, get the plates make them beautiful. At least this is a colourful dish and nice to watch. Hope you will like the taste also!

Eet smakelijk/enjoy

……make your own washing ‘powder’

Of course you must clean your clothes once in a time ;). But on my search to cheap and environment friendly washing powder. I came on a side where they told how to make your own washing powder. And of course I want to try this. So I hit a jerry can (before it was a smog fluid jerry can, so cleaned it very well) with an tap! (really recommended)
I bought some nice smelling soap from the brand Marseilles, 100 percent natural and animal friendly. And finally got a washing ball to put the liquid in. I must say I think it really works, because my experience with washing nuts was terrible (These are nuts what are really eco-friendly, on the end of use you can put them on top of your compost heap)
And here you will get the recipe, thank you Hanneke

The recipe for 5 litres of fluid washing ‘powder’
80 gram of Marseille/aleppo soap, grated
5 litres of water
(some domestic soda ’80 gram’ if you want to make a white wash ‘powder’, but I have  aluminium parts in the washing machine so I couldn’t use this)

the kitchentools
a 5 litres cooking pan
a jerry can

how to make
so easy, just get the cooking pan fill it with water, bring it to a boil. Poor in the soap you grated and solve this into the water. Now let it stand for 24 hours. First you will have a really fluid soap, but after 24 hours the fluid stuff will become slimy and jelly. So funny, and I must say I discovered how to put it the easiest way into the jerry can. Just with a funnel and some dare.

When you want to wash, put some liquid in a washing ball (I do 125 ml)  and wash a normal program.


babyshower…and an apple-pie without sugar

A baby-shower, great! My friend is getting a baby and now we have a big party. What to make, she is not allowed to eat sugar and some other stuff. So after searching on the internet I found a vegan apple-pie recipe, I was following the recipe and I discovered it was a crappy one. So the bottom was ruined. So I was experimenting with ingredients to make the pie perfect.  Love to try this, so I started baking, I thought after getting the pie out it was totally failure but….yes I must say it was/is a nice tasting apple-pie! Now I will hope she likes it also, because pregnant ladies…….;)

Ingredients for a whole apple-pie without sugar (24 cm)
the bottom
2 bananas
160 gram of sifted flour
160 gram of spelt flour
1 teaspoon baking powder
180 gram of coconut-oil
1 teaspoon of apple cider vinegar
some flour to roll the dough on

the filling
4 big sweet apples (something like 1 kilogram ) cut in tiny pieces
200 gram of raisins soaked in water for 20 minutes (maybe if you don’t like raisins poor in some dried apricots didn’t try yet but I think it taste perfect)
14 dates from Iran (these are soft as chocolate and sweet) cut in tiny pieces
4-5 teaspoons of ground cinnamon
juice of 1 lemon
150 gram of mixed nuts (like almond, hazelnut, walnuts) crunched in tiny pieces (not like sand)

The kitchentools
a spring, with a diameter of 24 centimetres
a bowl
an oven
a little bowl
a fork

Let’s begin…
First it is useful to make the bottom, so melt the cocnut-oil au bain marie, in the meanwhile you can mix the dry ingredients together in the bowl (the cinnamon, flour, baking powder)
Mash the 2 bananas in the little bowl with a fork, till it’s something like yellow mud 😉
The coconut-oil will be soft by now, so poor in while stirring, the coconut-oil (not direct out the bowl because you will burn your hands), apple vinegar and the bananas. Mix this well till its a ball.
Time to roll out the 2/3 of the dough, the mine was too soft so I couldn’t really roll out the dough (maybe you can?) So I just immediately, spread it out, in pieces, in the spring/baking pan, like clay, I made the bottom on this way.  Maybe a little jigsaw game.
Make also the sides ( +/-5 cm high), because the filling must be poor in this dough.

Prepare the filling.
Cut everything what must be cut (the dates), soak the raisins and crunch the nuts. Mix this altogether in a  big bowl. Over the mixture you poor the lemon juice, the apples won’t get brown and get a fresh taste. At last you mix the cinnamon into the mixture, everything must be totally chaos.
So the filling is ready to be put on to the dough.
Get the spring again with the already prepared bottom of dough. Fill the bottom, and sometimes you have to push a little bit  so it will fit in the bowl of dough you made.
Yes everything is fitting? otherwise you can taste some mixture before the pie is ready 🙂

On top you will put the 1/3 of the dough( you put aside).
Again I was claying a top, I made 3 stripes diagonal and three stripes horizontal, so you get a nice square-effect.

In to the oven now, (175 degrees Celsius) bake the pie in 40-45 minutes golden brown, you will smell the nice pie when it comes out of the oven.
Cool it down, and cut in pieces so you can share this addicting pie. Great with whipped cream and tea

Eet smakelijk/enjoy