Breakfast Crêpe Suzette filled with honey cream cheese

Crepe suzette

Crepe suzette

Let’s have crêpes this weekend, for Mothers day!

No, not the boozy kind. C’mon, it’s for breakfast.

No, instead I have made a really delicious Orange syrup to pour over the crêpes. No flambee-ing involved either. Last thing you need in the morning is to scorch your eyebrows…

These crêpes really are the business, it will set the mood for the entire weekend and they’re filled with whipped honey cream cheese, YES whipped honey cream cheese and Orange syrup. What a feast! Then you add some orange segments or  your favourite fruit and you’re in breakfast dreamland.

Serve these for mother’s day and I promise mom is going to be very happy, she deserves something special.


Serves: 4


for the crêpes



  • 3/4 Cup cream cheese at room tempered 
  • 1/4 cup honey
  • 1/8 tsp. Orange blossom extract (optional)

Extra for serving: 

  • 2 oranges, peeled and sectioned, skin removed


Crepe suzette

Crepe suzette



Whisk together the flour and salt in a medium bowl. In an other bowl whisk the eggs, milk and vanilla. Add to the flour slowly and whisk until combined, add the melted butter and mix. If the mixture is too thick, add a little more milk until a thin consistency is achieved. Cover and refrigerate  for 30 minutes.

Heat an 8-inch  skillet over medium heat for about 1 minute. Add butter to the pan and swirl it around so the butter covers the entire surface. Ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for  60 seconds or until lightly golden brown. Add a little butter to the uncooked side and flip over and cook the other side for 30-60 seconds. Remove to a plate and repeat with the remaining batter.

You may keep the crepes warm on a plate set on a pan with simmering water or covered with foil in a low-warm oven


In a sauce pan over high heat, bring the orange juice to a boil with the sugar,  reduce the heat to a simmer, add the cornstarch slurry and cook until the mixture has thickened, about 5-10 minutes. Remove from heat and set aside.


Place the cream cheese in a bowl together with the honey and whip for a few minutes until fluffy and creamy. Add orange blossom extract if desired.


Place a crepe on a warm plate. Spoon some cream cheese down the middle and roll the crêpe into a cylinder.  Top with syrup and fruit and serve immediately. Serve 2 crêpes per person.


Myra XO

Crepe suzette

Crepe suzette

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ☺

Blueberry Swirl Cheesecake Ice cream

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

This Blueberry Swirl Cheesecake Ice cream is made without an ice cream maker!

This no churn ice cream is a dream come true. I’m not a person  who has tons of kitchen appliances because  they clutter up my kitchen space which is rather small as it is.

So I need to improvise (which I happen to love). What I did here was mix the base ingredients in a bowl then fill it in to a plastic ziplock bag and put it in the freezer for about 4 hours, laying it out flat.

Then once it was really frozen, I banged it on the kitchen counter, removed the ziplock bag and put it in the food processor fitted with blades and processed it for a few minutes. You end up with the most incredible smooth ice cream, then I added the blueberry swirl and the condensed milk, and voila…Blueberry Swirl Cheesecake Ice cream.

Honestly, no one can tell it’s a no churn ice cream. And in case that wasn’t enough I made it refined sugar free! I’m seriously addicted to this stuff now. I’m thinking of having it for breakfast, maybe sprinkle over some granola? Can I get away with that?

The refined sugar free option is yours to choose, because  the coconut condensed milk is refined sugar free but the regular one isn’t. I used the coconut condensed cream here, but it is up to you.

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

Refined sugar free 

Gluten free 

Lacto vegetarian 


  • 2 C. Greek Yoghurt
  • 1 C. Cream cheese
  • 1 tsp. vanilla
  • 6 tbsp. Xylitol
  • 1/4 C. (coconut) condensed cream
  • 1 tbsp. milk or cream
  • 3/4 frozen blueberries
  • 3 tbsp. agave syrup


  1. Put the greek yoghurt, the cream cheese, vanilla and xylitol in a bowl and mix until smooth.
  2. Place in a large ziplock bag and put it flat in the freezer.
  3. Freeze for at least four hours or overnight.
  4. Take the bag out of the freezer and bang it on the counter so it breaks into pieces.
  5. Pour the contents in to the food processor fitted with the knife blades.
  6. Blend until smooth for about four minutes.
  7. Add a tablespoon cream or milk to get it going.
  8. Mean while blend the frozen blueberries with the agave syrup. Add a tablespoon of water if necessary to get it going.
  9. Transfer the ice cream to a tin, alternating with spoonfuls  of blueberry and drizzles of condensed milk.
  10. Put it in the freezer for at least 6 hours or overnight.
  11. As soon as it sets cover with cling film.
  12. To serve, take it out of the freezer and let it sit for about 10 minutes before scooping it out in to bowls or cones.


Myra XO

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about TWO Ingredient Coconut Ice Cream 

Vanilla Chia Pudding with Figs and stewed Apples.


Don’t you just love Chia pudding? If you’ve never tried it I suggest you do because you’re missing out, really.

It’s so simple to make and if you make it the evening before,  the morning is virtually hassle free.

Besides the fact that Chia seed is a nutritional power house it’s so delicious, creamy, dreamy and versatile.

When you have your basic recipe, you can vary in any possible way imaginable.

This is a basic recipe, but you can add any kind of milk or liquid (like cranberry juice for a beautiful ruby red pudding) , and add any kind of topping like bananas, chocolate, nuts…

Chia seed is packed with protein and although it may seem like a little jar for breakfast, this will keep you full for hours. And it’s not just for breakfast, you can make them in the morning a serve it for dessert.

Chia seeds is also high in fibre and low in calories.

Vanilla Chia Pudding14

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Vanilla Chia Pudding15

A 1 ounce (28 grams) serving of chia seeds contains

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are Omega-3s).
  • Calcium: 18% of the RDA.
  • Manganese: 30% of the RDA.
  • Magnesium: 30% of the RDA.
  • Phosphorus: 27% of the RDA.
  • They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.


So let’s all eat Chia seeds! This also makes a great dessert by the way.


Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free option  ✔

Ref. sugar free  ✔

Egg free  ✔



Serves: 1


Chia Pudding:

Ingredients stewed Apples

  • 1 Apple, peeled and chopped in to chunks
  • 2 tsp. coconut sugar or maple syrup
  • 2 tbsp. water
  • 1/2 tsp. Ground Cinnamon
  • a pinch of Cardamom (optional)


  • 1 Fig, one half sliced, the other half in wedges


  1. Mix the Chia pudding ingredients in a jar and mix well. After about ten minutes mix again and place covered in the fridge overnight.
  2. You can make the stewed apple the night before aswell or in the morning if you have time.
  3. Place all the ingredients for the stewed apples in a small saucepan and cook gently for about 10 to 15 minutes until the apples are soft.
  4. When ready to eat. Remove the stem from the fig and carefully slice half the fig, place a slice of fig on your fingers and slide it down the jar pressing against the glass so no chia pudding comes in between. Repeat for all the slices.
  5. Cut the other half of the fig in wedges.
  6. Top the Chia pudding with the stewed apples and decorate with fig wedges and sprinkle with some cinnamon.

A real breakfast treat!


Myra XO


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Smoothies Galore


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Apple Raspberry Pie


“As American as Apple Pie” is an expression we all know, meaning that something is undeniably American, like Ronald McDonald, President Lincoln or the 4th of July.

I hate to be the bearer of bad news, but Apple Pie is not American at all.

Apple pies are as European as… well me. One of the first recorded Apple pies dates from around 1381 in England.

In fact Apples didn’t even exist in the U.S.A until much later. Having said that, I do believe Americans make the best pies in the world.





Here in Europe we thank apples to the Romans who first introduced them to us, later colonists brought them over to the new world. Even planted apple trees but because they didn’t have any proper honey bees at first, the trees didn’t produce much fruit. Later they also brought over honey bees and plenty of apples were produced.

America is now one of the largest producers of apples on the planet, that’s probably why they are so good at making Apple Pies.



This here is my Apple Pie to which I have added some raspberries and almond paste, because I love almonds and raspberries together, it gives such a great flavour. Almond paste is available in most supermarkets and otherwise online.

I have doubled the crust recipe because I wanted to decorate the top with lots of leafs and flowers, but you don’t have to do that. Normally one crust recipe is enough for the base and some lattice-work on top.

And it is so much fun to play with dough, maybe you should let your kids do the decorating they’ll have a great time.




  • 2 1/2 Cups plain Spelt flour
  • 1/2 Cup Coconut sugar
  • 1 tbsp. Corn starch
  • 3/4 Cup Butter, cut in to cubes
  • 1 egg


  • 2 lbs mixed apples
  • 2 1/2 Cups frozen Raspberries, partially thawed
  • 5 oz. almond paste, cut in to small cubes
  • 1/4 cup coconut sugar
  • 1 tbsp lemon juice
  • 1/4 cup flour

Egg wash:

  • 1 egg yolk
  • 1 tbsp. cream or milk

Apple Raspberry Pie


Pre heat oven to 160° C / 320° F

  1. For the dough, put all the ingredients in a food processor and blitz until a ball forms.
  2. Wrap dough in plastic foil and refrigerate for about 30 to 60 minutes.
  3. Line a 9″ baking tin with parchment paper. Oil spray the sides.
  4. Roll out 3/4 of the dough and cover the bottom and the sides.
  5. Place the tin in the freezer while you peel and cut the apples in 1/2 inch slices or cubes.
  6. Mix the apples with the raspberries, almond paste, flour, sugar and lemon juice.
  7. Take the tin from the freezer and fill with the fruit, packing it in.
  8. With the remaining dough, cut patterns or strips and place on top of the pie.
  9. Brush with egg wash.
  10. Place in the middle of the oven and bake for 60 to 65 minutes, turning half way.
  11. If the crust gets too dark, cover loosely with foil, and tent it.
  12. Let cool on a rack for several hours or over night before cutting.


Myra XO




Not quite what you’re looking for? How about No bake White Chocolate Cheese Cake with Raspberry Swirl.

Quick Chocolate Cookies

This is my “go to” recipe for when I need a quick cookie fix.

Quick Chocolate Cookies11

I can have a cookie in my mouth within 20 minutes. Ok, it will still be warm, but hey?

They take five minutes to stir together and ten to bake, another five to cool down. I recently discovered that they are fantastic with my  TWO Ingredient Coconut Ice Cream , just crumbled on top.

These cookies aren’t beautifully shaped and that’s on purpose there quick and rustic. And that’s what I kind of love about them, I press them down with three fingers as you can see. It gives it the homey look.

Believe me, you should give them a try, they’re reasonably healthy to, without refined sugars or nasty fats, so…just “GO FOR IT!!!

The Beet root powder is available at most health food stores and is just added for visual fun. You can leave it out if you prefer.


Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

Quick Chocolate Cookies12

Makes: 9 cookies



Quick Chocolate Cookies

Quick Chocolate Cookies3


Pre heat oven to 180° C  / 350° F

  • Mix oat flour, ground almonds,  baking powder and cocoa in a bowl until evenly combined.
  • In a separate bowl make sure the coconut oil is liquid but cooled and mix in the syrup and vanilla extract until combined.
  • Add the wet mix to the dry and mix well together until you have a nice cookie dough consistency.
  • Take a scoop of the mixture and make little balls with slightly wet hands and place on a  baking tray that has been lined with baking parchment.
  • Flatten slightly with your fingers and bake in the middle of the oven for about 9-10 minutes.  
  • Remove from oven and let cool completely before decorating.
  • Melt the white chocolate chips in the microwave at 30 second intervals until melted. Add a little of the beet powder for a pink hue.
  • With a spoon drizzle the white chocolate on to the cookies.
  • Sprinkle over the beet powder.


Quick Chocolate Cookies 1

Quick Chocolate Cookies7


Myra. XO 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Apples & Blackberries with an Almond Cookie dough Crumble or maybe a Brownie Cookie Squares with Chocolate Fudge Layer

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Whole Spelt Vanilla Dutch Baby with Strawberry Syrup

…….and Chocolate chips!!!

Vanilla Dutch Baby15

Vanilla Dutch Baby14.jpg

Since it’s Sunday and almost Valentines I think it’s ok to start indulging a little again. The whole month of  January filled with super healthy food has  past and the December damage has been repaired.

Normally I am one of those super active morning people, the first one to get up. And with up, I mean up and running. I want to eat breakfast straight away and lots of it because on Sundays we  usually go for a hike after hearing things like , “mom chill , it’s Sunday”…..pfffff whatever.

But then I saw Nigella the other day on the tv, cooking breakfast and then taking it back to bed again, now that for me is like a foreign language. Back to bed???? Is that really ok??? I decided to give it a try, (since it’s almost Valentines), I know myself well enough that as soon as brekkie is down, I’ll be up. But I’ll try it anyway.

So, since it was going to be a special morning, a special breakfast it had to be. This Dutch Baby is off the charts. I really can’t think of a better treat, and not even that naughty. Ok, maybe a little.

And an other plus is that you don’t have to stand over the stove flipping pancakes for half an hour. Just one bowl, one pan and one Dutch Baby to share (or not).

For those who don’t know what a Dutch Baby is, it’s one big pancake baked in a hot cast iron pan in the oven. They’re thicker than normal pancakes and also a little chewier. But crispy around the edges. And although the name may suggest that they originate in the Netherlands this is not the case. We have Pannekoeken, also super delicious. Larger pancakes, a little thicker than crepes, plain or filled with apple and or bacon. Served with a kind of molasses called stroop.

The batter comes together in one bowl with a whisk, and it’s poured over melted coconut oil or butter in a pre heated skillet, and baked.

Any large oven-safe skillet will do. I used my  Lodge Seasoned Cast Iron Skillet, 8-Inch, if you don’t have one bake in an oven proof dish.

Gluten free option  ✔

Dairy free  ✔

Ref. sugar free  ✔

Vanilla Dutch Baby1

Vanilla Dutch Baby.3

Vanilla Dutch Baby4

Serves: 2



Strawberry Syrup:

  • 1  cup Strawberries, rinsed and drained (or frozen)
  • 1/4 cup Maple Syrup
  • 2 tbsp. water
  • 1 tsp. Arrowroot mixed with a tablespoon water

Vanilla Dutch Baby:


Strawberry Syrup:

Combine Strawberries with the  Maple syrup and water  in a saucepan.

Cook on medium until thicker, but not all berries have burst. Make a slurry with 1 tsp. arrowroot and the water. Mix and add to syrup in pan. Cook for a few more minutes until thickened.

Turn off heat, and reserve.

Vanilla Bean Dutch Baby:

Place the flour, sugar, vanilla and salt in a bowl and use a whisk to mix .

Add the eggs, and stir with a whisk. Add the milk stirring.

Pour into the bowl of flour and mix thru completely until is it a smooth batter.

The batter will be loose and very liquidy.

Leave the batter to rest 20-25 minutes to give the flour time to absorb the liquid.

Place the cast iron skillet you are using in the oven to preheat.

Preheat the oven at 220 C /425 F.

When ready to make the pancake, remove the skillet from the oven (use an oven mitt!) and place on top of stove.

Add coconut oil/butter and swirl pan to melt and coat the bottom and sides of the pan.

Pour the batter on top of the butter and tilt the pan if needed to get the batter even all over. Sprinkle over the chocolate chips.

Place skillet back in oven.

Bake until it is puffed, lightly browned across the top, and darker brown on the edges, about 15-20 minutes.

Serve from pan, or transfer to plates. Dust with xylitol icing sugar and serve with the Strawberry syrup.


Myra. XO 

Vanilla Dutch Baby6

Vanilla Dutch Baby9

Vanilla Dutch Baby12

Vanilla Dutch Baby15

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  French Crêpes. or maybe a Raspberry & Almond Breakfast Loaf

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TWO Ingredient Coconut Ice Cream

Coconut Ice cream10


Amazingly delicious homemade creamy coconut ice cream, with just two simple ingredients and no machine needed!

Oh my, we have a new favorite sweet treat at our house. Can you guess what it is? How ’bout I give you some  clues … It’s cold. It’s super easy. It’s super creamy and super delicious. And it only takes 2 ingredients to make.

I totally can’t believe that an ice cream this good can be whipped up without an ice cream machine.
‘Cause seriously,  if you’re a coconut fan, you need this in your life asap.

I actually created this ice cream kinda on a fluke.

I was in the kitchen going thru my cabinets to check dates on jars and packs and I came across a tin of condensed coconut milk. I always buy to much of this stuff, because it’s seriously adictive and I could drink it from the can.

Anyhow, I had to use it soon so I came up with this super fast ice cream. I didn’t have to think hard about it either. I had just bought soy whipping cream, so there really wasn’t much thinking involved it sort of made sense automatically if you know what I mean.

My mom has this “cheese cake” recipe that is unbaked and it involves condensed cream, and it inspired me to make this ice cream.

So, I whipped up the soy cream which I was wanting to try because I hadn’t used it before and added the coconut condensed milk. Mixed them a put them in the freezer overnight.

And it worked! Oh my, did it ever work. You should totally see for yourself.


Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔


Serves: 6



Coconut Ice cream2

Coconut Ice cream3

Coconut Ice cream4



  • First make sure you have all the ingredients cold from the refrigerator.
  • Line a cake tin with baking parchment.
  • Take a large bowl and whip the soy whipping cream until stiff.
  • Add the condensed coconut milk and beat a little more to fully incorporate.
  • Pour into prepare tin.
  • Freeze for at least eight hours or overnight.


PS. I sprinkled some toasted coconut over the ice cream, sooooo good!


Coconut Ice cream5

Coconut Ice cream11

Coconut Ice cream12



Myra. XO 


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  Raw Chocolate with Berries and Nuts

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Dairy Free Chocolate Cheesecake

  • Tofu Chocolate cheese Cake12

I always try to  come up with a solution for snacking without the guilt trip. I love cheesecake but I always feel to full and bloated afterwards, so this version is a pretty good solution for a dairy free Cheesecake.

And since I wanted to start the month of February on a sweet note, you know to work our way up to Valentines,  I wanted to share this gorgeous chocolate vegan tofu cheesecake with you. It’s a delicious cheesecake made with protein-packed organic tofu, dark cocoa and vanilla on a crunchy nut crust. My goodness, it is so good and not heavy at all.

All you have to do is blend the ingredients together to make the pie. EASY!

And that goes for the crust as well, process, press, fill!

The flavor is a cross between rich chocolate pudding and chocolate mousse. So if you’re a chocolate lover like me, you need to make this recipe sooner rather than later.

Just give this tofu cheesecake a try. It’s perfect for vegans or those who are avoiding dairy, or for experimenters who are looking for lighter dessert.




Gluten free

Dairy free

Ref. sugar free

Egg free


Tofu Chocolate cheese Cake3

Tofu Chocolate cheese Cake4

Tofu Chocolate cheese Cake7


Serves: 8


Ingredients Filling:

  • 1 lb. Firm Tofu , drained and crumbled
  • 100 gr. / 3.5 oz. Dark Chocolate at least 70 % cocoa
  • 1/4 Cup Xylitol or sugar of choice
  • 1 tbsp. Pure Vanilla Extract
  • 1/4 Cup  Cocoa
  • 1/4 Cup Coconut Oil , melted
  • 1/4 Cup (Soy) cream
  • 1/2 Cup Unsalted Cashews , soaked overnight

Ingredients Base:

  • 1/2 Cup (Gluten Free)Rolled Oats
  • 1/2 Cup Nuts, Hazelnuts or Almonds
  • 1/2 Cup Raisins



Tofu Chocolate cheese Cake8


Start of by lining an 20 cm. / 8″ cake tin with parchment paper.

Then for the base, process the nuts, oats and raisins.  Add a splash of water if it is too dry and press into the tin. Place in the freezer while you make the filling.

For the filling cut the chocolate into bits and place in a micro wave safe bowl. Melt in the micro wave at 30 second intervals until melted, stirring in between.

Place the tofu and all the remaining ingredients including the melted chocolate in the food processor and process until completely smooth, Scraping down in between if necessary. Add a little more cream if necessary.

Remove the tin from the freezer and put all the chocolate filling over the base, smoothing out the top. Place in the refrigerator to set for three to four hours. If you are in a rush place it in the freezer.

Decorate with a little more chocolate (drizzle), or chopped nuts or edible flower.


Myra. XO 

Tofu Chocolate cheese Cake11

Tofu Chocolate cheese Cake10

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars

Carrot Cake Breakfast Squares

Carrot Cake Breakfast squares23(2)


Carrot Cake Breakfast squares1

Yes, I know. It’s hard to believe but this is seriously super healthy, just as healthy as a bowl of oatmeal, except grabbable (there I go again with that word). There is no fat at all in this cake like delight. Just two tablespoons of coconut oil in the frosting. So if you are being very serious about fat intake, leave it out all together.

Carrot Cake Breakfast squares11

Yesterday, I made these in the morning, I had one for breakfast, one as a snack and one for lunch. That’s how addictive they are. I was also really busy working on this site, so it was easy and convenient to just take one. And surprise surprise I also weighed less this morning. Could that be the carrot cake squares? Are they that magical? No probably not, but still so very worth the try. Trust me on this one, you won’t be sorry.

Carrot Cake Breakfast squares22

And, it’s soooo cold outside. The roads are frozen it’s way below zero, they’re is ice like snow everywhere, very slippery and it hurts to breathe when you’re outside. In times like this I have a hard time drinking an ice cold smoothie in the morning, I prefer to start the day with something warm and comforting and drink the smoothie later on. How about you?

These Carrot cake squares are super easy to make too, all in just one bowl , stir together, done! It couldn’t be more simple. So, here we go….

Carrot Cake Breakfast squares25


Ovo-Lacto Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔


NEEDED;   Baking Dish   10.5″x 8″ / 27 cm. x 20 cm.

Non Stick Parchment Paper

Natural Canola Baking Spray



2 C. Rolled Oats

2 tsp. Pumpkin Pie Spice or Cookie Spice

1/4 tsp. Himalayan Salt

1 tsp. Baking Soda

1 tsp. Baking Powder

1/4 C. Gluten Free Organic Vanilla Protein Powder


2 very ripe Bananas

3/4 C. unsweetened Yoghurt of choice, I use plain  Soy

3/4 C. Natural Unsweetened Applesauce

1/4 C. Maple Syrup

1/4 C. Coconut Sugar

3 large eggs

2 tsp. Pure Vanilla Extract


1/2 C. Raisins

2 C. grated Carrots, loosely packed

1/2 C.  Desiccated Shredded Coconut

1/2 C. chopped   Walnuts (optional)


1 C. Cream cheese at room temperature

1/4 C. Plain Yoghurt of choice

1/2 tsp. Pure Vanilla extract

1 tbsp. Xylitol or sugar of choice

2 tbsp. melted Coconut Oil 



Pre heat the oven to 180° C / 350 F °

In a food processor add the dry ingredients and run the machine until it is  resembles flour. Transfer to a large bowl.

In the food processor, place the bananas and pulse a few times. Add the remaining wet ingredients. Pulse a few more times until mixed.

Add to the bowl with the dry ingredients. Stir to mix. Add the carrots, raisins, coconut and walnuts. Mix thru with a spatula. Don’t over mix!

Pour into the baking dish that has been oil sprayed and lined with parchment paper. Sprayed again with a little oil.

Place in the middle of the oven and bake for 45  min. approximately. Insert a wooden skewer, if it comes out dry (ish) the cake is done. The reason I say dry (ish), is because it will never come out completely dry with all the carrots, raisins and bananas. But you don’t want batter clinging to the wooden skewer. 45 minutes was perfect for my oven.

Remove from the oven when it is done and let cool in the dish for about ten minutes. Remove from the baking dish and transfer to a rack and let cool further before frosting.

To make the frosting. Place the cream cheese in a bowl and whisk until smooth, add the yoghurt, vanilla and xylitol and beat together. Then while beating with one hand add the melted coconut in a stream to the cream cheese mixtrue. Mix well and place in the fridge for  half an hour so it solidifies again.

Once the cake has cooled completely you can frost it and cut it into squares. Decorate with a few more nuts if you like.

Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥



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Oven Baked Christmas Churros with thick Spanish Mocha hot Chocolate



Great childhood memories for me about Churros, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh sooo good.

My version is baked, not fried. Just because it can get a little heavy otherwise and it’s also less calories.

Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.

I have sprinkled the Churros with a cookie spice mix (pumpkin spice) to give it an extra “Christmassy” flavour.

Some people have this even for breakfast but they are great any time of day and even as a dessert (YUM is all I can say).





Serves 4

Ingredients Churros;

½ cup unsalted butter or cooking margarine
1/4 teaspoon salt
1 tbsp. sugar of choice (I use coconut)
1 cup water
1 cup all purpose flour
3 eggs at room temperature
1/2 teaspoon vanilla
1 tsp. mixed spice (like pumpkin spice
1/4 C. powdered sugar of choice (regular, coconut, stevia, xylitol)
cooking spray

Preheat oven to 400° F / 200° C

In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.

Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.

Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate




Cane Sugar Free   Egg Free   Gluten Free  Vegan  Vegetarian

Ingredients Spanish Mocha Hot Chocolate;

1/2 C. hot freshly brewed coffee

3 tbsp. cocoa

1/2 tsp. vanilla

5 tbsp. coconut sugar or of choice

2 c. full fat milk (or of choice)

2 tbsp. corn starch mixed with a little water

Whipped cream to serves

golden mini starts to decorate (optional)



Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.

Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.




If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.


Not quite what you’re looking for? How about Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls or Triple Chocolate Donuts