Healthy Carrot Cake Oatmeal Cookies

P1070157_lznHealthy cookies. Nope, you have read it correct, these are healthy cookies. Shall I repeat again: healthy cookies. If you take apart the ingredients, they would be like your typical carrot cake oatmeal with a hard boiled egg by the side. Okay, I do admit there is some (ahem) sugar in them too, but it comes from honey, so we can count that one onto the healthier side as well, right?P1070153_lzn

My friend A and me were having dinner together (and studying) before exams and when she was about to leave, she decided to pass by her boyfriend’s house and bring him something. After all my suggestions were rejected, we came up with the idea of making cookies. Now, they had to be fast (she wanted to leave in half an hour), almost flourless (because my house, for once did not have cake flour), sugar-free (same problem) and well, good too (duh). A. said the dough looks like horse-fodder (comment of the boyfriend: “but it was nice horse-fodder though…)

I have had this recipe idea from Amy’s Healthy baking for quite a while now, so in the end, it came out to this. The advantage of using honey is way less chilling time (8 minutes in the freezer are enough), resulting in a thick cookie that is crunchy on the outside and very chewy on the inside. I ate all the cookies she left me (which is why there are only that few on the pictures, that was all that was left!).

The dough is just melting the butter, mixing the liquid ingredients together, grating the carrot, stirring the dry ingredients into the wet ones and then in goes the carrot. The whole thing needs 8 minutes freezer time, then you can roll it into small balls, flattening them out with your palms a little, and place them onto a baking sheet lined with baking paper. After 15 minutes, they are already done.


I thought they would get soggy the next morning but they didn’t. Just as good as the night before and guess what, I ate them for breakfast. Can you judge?

With love from the student kitchen,

Healthy Carrot Cake Oatmeal Cookies

  • Servings: 20 cookies
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This is what you need
130 g instant oats
35 g whole wheat flour
35 g almond flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, melted and then cooled
1 egg
1 teaspoon vanilla
100 g honey
1 medium carrot (70 g)

And this is how we do it
1. grate the carrot
2.  In a bowl, whisk together oats, flour, almond flour, baking powder, cinnamon, nutmeg and salt.
3. In a seperate bowl, whisk together the cooled butter (it should still be liquid), egg, vanilla and honey.
4. Add the wet ingredients to the dry and stir with a spoon until just incorporated into a moist dough. Stir in the grated carrots.
5. Freeze the dough for 8 minutes, during that time, preheat the oven to 180°C/350°F
6. Using a tablespoon, drop the cookies on baking sheets lined with parchment paper.
7. Bake for 12-15. minutes (they are slightly underdone after that time but they will continue baking on the sheets a little after you take them out).
8. Let them cool down on the baking sheets and enjoy!

Recipe idea from Amy’s Healthy Baking.
Cookies store in an airtight container for a few days.


Rhubarb Apple Crumble

P1070090_lznSummer is approaching and even the Netherlands got a quick burst of it. So the other day I went to the market (awesome thing, that market, fresh fruit and veggies for a really cheap price) with the intention of buying rhubarb to try out a rhubarb crumble. Well, I came back with a lot more than just rhubarb, but buying rhubarb was a premiere for me.

This doesn’t mean I have never seen it in my life – oh no ( in contrast to my Greek roommate whom I had to show the plant to in order for him to believe I didn’t put some random thing from out of space into the food). Actually, our neighbours at home had huge rhubarb plants in their garden so my mom would make rhubarb compote ever so often – it was incredibly sour (the way my dad likes it) and I despised it. Until I tried the sweeter version my neighbours made and noticed it isn’t that bad after all (and the fun thing is, if you bite off a raw piece it gives you a really funny feeling on your teeth).

So, rhubarb crumble it is, to pretend it’s summer (for like 50 seconds, but hey).
Simply wash and peel your rhubarb and cut it into thin pieces. And that’s easier said than done. A peeler did not work in my case. What, however, did work was making a cut in the end (like cutting off the end) but not cutting off the peel on the back. Then you can grab the cut piece and slowly peel it down (like you would peel a banana), removing half of the skin at once. I hope this makes sense.

P1070083_lznAnyways, when you’re done peeling, cut them lengthwise in half and then into evenly sized cubes. Mix with the sugar and let sit for 5 minutes.
Grease the pan, dump in the rhubarb and bake for 25 minutes. In the meantime, prepare the crumble mixture, when the 25 min. are over, crumble it over the rhubarb and let bake some more. This dish is best enjoyed when still slightly warm!

Did you like rhubarb as a kid?

With love from the student kitchen,

Rhubarb Apple Crumble

  • Servings: 4-5
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This is what you need
5 sticks rhubarb (roughly 500 g)
1 apple
200 g flour
90 g sugar
a pinch of salt
110 g butter, unsalted and cold
Butter for the dish
1/4 cup water

And this is how we do it
1. Preheat the oven to 180°C/350°F. Wash and peel the rhubarb and the apples. Cut them into 2 cm long squares.
2. Butter a baking dish and fill with the cut fruit. Let bake for 20 minutes.
3. While the fruit is baking prepare the crumble.
4. To make the crumble, sift flour, sugar and salt together. Cut the cold butter into the mixture and start crumbling it together with your hands until you have a crumbly mixture (basically the pre-stage of a dough).
5. After the fruit has baked for 20 minutes, add the water to the dish and crumble your crumble on top.
6. Bake for 15 more minutes (or until the crumble is golden brown).
7. Remove from the oven and let cool down slightly. Enjoyed best when still slightly warm.

Leftovers can keep in an airtight container in the fridge for a few days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes


You know the moment when you really want to get rid of something? This is it. Now that I’ve opened the bottle of Advocaat for my Eierlikör / Egg Liqueur Cake it has to go. Technically, that stuff can keep for a long time (or so they say), even when opened and non-refridgerated (I don’t trust this, though). But I will be moving in a few weeks and the less I have to carry with me the better, so  this is the “let’s be creative with what we have moment”. Oh and let’s be creative with the space we have (a bathroom). Why? Read below!

Hagelslaag is a dutch thing for chocolate sprinkles (they even eat it on bread for breakfast) and together with the Egg liqueur they make the cupcakes extra flavorful. Oh, the egg liqueur.Why did I ever buy this? Oh yeah, I remember: it makes everything so moist and flavourful. Honestly, these cupcakes are so soft and moist and well,  so fluffy I’m gonna die.


Again: super easy and simple process: Cream butter and sugar together, add in the dry ingredients and lastly the egg liqueur and chocolate sprinkles. Spoon the batter into cupcake pans Bake 20 minutes in the preheated oven, wait they are cooled down and enjoy the full fluffyness.

And jup, this is a bathroom floor and me sitting on it (I dub these cupcakes the cupcakes made in the bathroom). The reason for this is that I made them early in the morning and since everyone has exams I didn’t want to wake people up. So…bathroom it is.

What’s the craziest place you’ve ever cooked/baked in?

With love from the student kitchen,

Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes

  • Servings: 12
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This is what you need:
2 Eggs
125 g butter
125 g sugar
2 teaspoons vanilla sugar
1/2 tablespoon baking powder
150 g flour
75 ml Egg Liqueur
4 Tablespoons Hagelslaag (chocolate sprinkles)

And this is how we do it:
1. Using a handheld mixer, cream butter and both sugars together until light and fluffy.
2. Add in the eggs one by one, beating well after each egg (my friend’s mom said 5 minutes per egg which is A LOT but 2 minutes is doable, right?).
3.Mix flour and baking powder in an extra bowl.
4. Sift it over the butter-sugar-egg mixture and stir with a spoon until it is just mixed in (no over-mixing please, we want this light and fluffy).
5. Measure out the egg liqueur and stir it into the batter.
6. Heat up the oven to 180°C/ 350°F.
7. Line your cupcake tins with paper liners, spoon the batter into the tins until they are 3/4 ful.
8. Bake for 15-20 minutes or until light brown and a toothpick inserted comes out clean.
9. Let cool down and feed to your hungry friend befor a wedding ceremnoy because she didn’t have dinner!

Leftovers keep in an airtight container at room temperature for 5 days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Mug ed.: Apple Crumble


Imagine yourself sitting in your kitchen at 3 pm in the afternoon with some friends, each a cup of tea in their hands, chatting about the newest gossip homework, of course. Somehow you all want something sweet, but you don’t have any eggs, only a little flour and oh, the oven is broken as well (if you ever had one at all). So, what to do?
Run to the store and get cookies? – nope, too far and too expensive
Bring out your last chocolate bar leftover from christmas? – Kinda boring and you’ll need that bar for stressful times anyways.

So, how about some mug cakes? Mug cakes are perfect for students or people who don’t want/can’t to bake an entire cake (or eat it by themselves). They’re usually fast to make, very satisfying and some of them only require little ingredients. Just like this apple crumble mug cake. I sometimes eat it for breakfast (because I can), but it would make a perfect dessert/in-between snack/tea company. Continue reading