Category Archives: Desserts

Iron Chef Challenge for January – Krentenbollen

Recently we found a sort of similar challenge to Vegan Mofo that took place some months ago. This time we are talking about Iron Chef Challenge for January and it consists of each month a different ingredient with which you have to cook a creative dish. This can also be fun and less stressful and intense than the Vegan Mofo.
The ingredient this month is:


Living in The Netherlands, I always wanted to eat krentenbollen but the ones that you can find in stores are made with animal products. They are a tradition here, most of the times people buy them in bakeries or in a supermarket. Usually, Dutch people eat them as a snack at work, when you go for a hike and you want to have something full of energy to keep on walkin, on trips… I have seen them as well with a slice of cheese in the middle but some Dutch would find that weird since it is a sweet bread.



- 150g squash puree

- 300g wholegrain flour

- 150g raisins

- 1/4 cup oil

- 1/4 cup plant-based milk

- 2 tsp cinnamon

- 5g salt

- 6g dried yeast


Mix all the ingredients together without the salt and raisins. Let it puff up for about an hour and later add the salt and raisins. If you are a patient person, let it sit for a while more. Otherwise you are ready to do the balls. It might be a bit sticky, what I did was to have my hands oily so the dough would not stick. Place them in a no-stick tray and bake for about 20-30min. The time depends on how big the balls are, the bigger the longer will take. As a final step, you mix some sugar with a bit of oil and water and with a brush or with your hands spread the liquid on top of the balls. This last step will give a great top coating.

Usually krentenbollen or raisin buns are known as white on the inside. Since we used wholegrain flour our balls are on the darker side, but still delicious and full of goodness from the whole grain.

Have a nice start of the week to all of you. We will start our Monday with great Krentenbollen and pumpkin jam (leftovers from the squash puree with some sugar and ginger).



Pumpkin season is back!

We noticed that a lot of Vegan MoFo posts were already including pumpkin or squash as an ingredient. Of course, the pumpkin season also started in Europe so why not write a post about it. I believe that pumpkins are used in pastry or breads as in many places and this month Vegan MoFo comes with a great deal of delicious recipes.

The way that we prepared the pumpkin is rather simple, it is simply cut in half and without adding any sugar or anything else, it is baked for around 40min in the oven. As a kid, this is how I remember eating pumpkin. It would always stay in the kitchen and from time to time you would go and eat a piece until it would be finished, usually not a long time. The variety of pumpkin in Spain is one of the sweetest that I ever found, anywhere. In Portugal, they cook mostly soups with pumpkin, however that variety is not that sweet. In The Netherlands, you can find all sort of varieties to cook with them, but still never as sweet as this one. I am completely in love with the orange color that the pumpkin acquires just after being baked. Yummy yummy, how long will this piece last, …. not much! :- )


Later, I will bake a delicious pumpkin cake, hopefully I will post some photos.


Coconut and almond pudding

This is a perfect dessert to impress someone after a full course meal. I say that because apparently it looks like a heavy, greasy, sweet way to end a meal but it is not. The fruits with the chocolate give a fresh, sweet touch to the dish and the coconut and almond pudding give the right jelly consistency. I was inspired by  Sketch free vegan eating with their recipe of sweet cinnamon panna cotta. I did not follow their recipe 100% because I found that the amount of coconut would give a undesired greasy texture. Instead, I used almond milk and dashed coconut with a hint of cinnamon and some sugar. This is a really easy recipe and as you can see from the photo, it can impress your guests.


  • 1 cup of almond milk
  • 1/2 cup of dashed coconut of coconut flour
  • 2 tsp of cinnamon
  • 1/4 cup of sugar
  • 2 tbsp agar flakes
  • Strawberries and cranberries
  • Chocolate to melt



In a sauce pan, mix the almond milk, the coconut, the cinnamon, the sugar and the agar flakes. Bring it to boil until it has dissolved (around 15-20min, it depends on the size of the flakes). Then place the liquid in a recipient to cold down and become jelly. For decoration, melt the chocolate and pour it on top of the fruits and the pudding as in the photo.

Perhaps people find that the dessert is not sweet enough. The amount of sugar described above just gives the dessert a small hint of sweetness. If you desire a sweeter one, just double the amount of sugar.