Author Archives: Gwen van Bakel

Black Raspberry Ice Cream

It’s summer and that means lots of cold drinksĀ and ice cream. Ice cream contains usually lots of added sugars and saturated fats, but not this one. This black raspberry ice cream is completely guilt-free and you can safe it for a while in the freezer. You can also replace the raspberries for any other fruit. The walnuts give this version a crunchy bite. With this version you can also make ice pops. Enjoy!
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Roasted Pumpkin Truffle Soup

This pumpkin soup is on hold for a while now. It needed something more, because I thought it was a bit a Plain Jane. Lately I’m all over the taste of truffles. I found this truffle olive oil and it’s the best! Truffle and pumkin are such a genius combination. I have used sunflower seeds instead of pumpkin seeds, because sunflower seeds contain less saturated fats, yay. This soup is easy to make and it takes about 40 minutes including 2o minutes in the oven. With some nice bread you’re good to go!
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