Crispy Wholewheat Waffles

You know what I really love? When you get in the kitchen with the hopes of just creating something edible and then it turns out to be absolutely amazing! These waffles are an example of that.

On Sunday mornings I generally take my time to prepare something extra good. Firstly, because I for once have the time for it, secondly because weekends should always be celebrated! However, this morning I just really wasn’t motivated and thought I would take the easy route and get the cooking over with as quickly as possible. I opened my recipe book to see what I could come up with and stumbled upon this old recipe for wholewheat waffles that I hadn’t´used in years. As it turns out, it was a hidden treasure.

These waffles are so crispy that you know they are going to be amazing from the moment you bite into them. They sugar content is almost non-existing and they are (of course) completely free of refined sugar. The wholewheat makes the waffles very filling, but without feeling too heavy.

The waffles can be served with your toppings of choice, but I really recommend Greek yogurt and berries for a complete nutrition profile, ensuring that you get carbs, fat and protein combined with several vitamins and minerals in this one meal.

I have to admit that this recipe is so old that I do not remember if I created it myself or if I may have gotten it elsewhere. My apologies is credit is not given where it belongs, but at least I see it as a positive to spread this amazing recipe with  as many people as possible 😉

So here it goes…

Crispy Wholewheat Waffles 
Serves 2


  • 2 cups wholewheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups homemade buttermilk (add 2 tbsp apple cider vinegar to 2 cups of almond milk and let set for 5 minutes)
  • 3 eggs
  • 1 tbsp date syrup (or substitute with your choice of liquid sweetener)
  • 1/4 cup melted butter
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extra
  • Toppings of choice


Mix dry and wet ingredients separately in 2 mixing bowls. Add together and stir until the batter is smooth and completely free of any lumps. Heat up your waffle iron and add a minimum amount of either butter or oil to the iron to ensure that the waffles do not stick. Bake the waffles.

Serve immediately with your choice of toppings.

Happy Sunday everyone! Let me know if you enjoyed these as much as I did…

Easy Peasy Banana Oat Crepes

As a child, crepes were my favorite food and my favorite thing to make in the kitchen. I remember coming home from school to get out the crepe pan and the heavily stained recipe book to prepare myself and everyone else in the house a sweet afternoon snack. The issue was that the recipe I used was loaded with refined sugar. And on top of that I would use even more sugar as a topping!

I still love crepes and make them quite often, but by now I know better than to fill my body with empty and harmful calories. That is where this recipe comes in. Why not get the best of both worlds? Sweet, delicious crepes that not only taste heavenly, but are also good for you. In my book that´s a win-win!

These crepes are extremely easy to make, require very few ingredients, and come together in less than 15 minutes. Perfect for a Saturday breakfast when you want to treat yourself and your family to something extra but without spending your entire morning in the kitchen.


banana Oat Crepes

Serves 2


  • 1/2 cup rolled oats
  • 2 very ripe bananas
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup milk of choice (I used almond milk)
  • Toppings of your choice (I used greek yogurt and fresh berries)


Blend oats in a food processor or blender until it becomes a fine flour. Add the remaining ingredients and blend until smooth.

Heat a small pan over medium heat and add a little bit of coconut oil. Add a thin layer of the batter and cook for a few minutes on both sides until slightly golden.

Serve immediately with your toppings of choice.


I recommend making a double portion and freezing half. That way you always have a yummy healthy breakfast option at hand.

Slow Cooker Granola-Stuffed Baked Apples

Make ahead, warm, hearty, fall breakfast yumminess? Yes please!

As a European, I had never heard of a slow cooker before my American fiancé a couple of years ago mentioned that we should get one. So we did, and I have to say that it is now my favorite kitchen appliance! It is so easy to use, and I love how you can prepare meals in advance. That being waking up to ready-to-go breakfasts like this recipe, or coming home after a long day and dinner being on the table already. Not to mention the smell of delicious food that fills the whole apartment as the slow cooker is working its magic. Mmmm.

A lot of mornings we start our day early with a workout outside, regardless of the weather. Especially this time a year, coming back inside to a warm already prepared breakfast makes everything easier and better! It also allows me to take an extra long warm shower because I don’t have to worry about hurrying to make breakfast before Lance has to leave for work. It’s time saving, easy to use and makes delicious flavorful meals. Really, what is not to love??? Come to think about it, a slow cooker would make a great Christmas gift for my Danish family…

But enough about slow cookers and more about granola stuffed apples! When I made this I was a bit afraid that it would not be filling enough. We like a healthy filling breakfast to ensure high energy levels throughout the day, and that means that we often have a lot of grains in the morning. It turned out though that this breakfast was plenty filling – even for my fiancé Lance who has been known to have the appetite of a horse! 😉 I put everything together in the evening and set the timer for 5 hours. The slow cooker then kept the apples warm until we were ready to eat.

You can use any granola that you like, but the below granola recipe is one of my favorites. Unlike the ones that you buy in grocery stores it is actually purely based on healthy whole ingredients and is free from refined sugars. No more sugar spikes that leave you tired before lunchtime already!

Let me know how you like it.





Slow Cooker Granola-Stuffed Baked Apples

INGREDIENTS (2 portions)

  • 4 large apples
  • Granola (see recipe below)
  • Yogurt of choice – for example coconut yogurt or Greek yoghurt
  • Honey


Wash and core apples, leaving enough of the core at the base of the apple to contain the filling. Add the granola to the cored apples and place them in the slow cooker. Add about half an inch of water to the slow cooker and cover with lid. Cook on low for 5 hours. Serve with yogurt of your choice and a drizzle of honey for extra sweetness.

Super-fast Goji Berry Granola

INGREDIENTS (2 portions)

  • 1 cup rolled oats
  • 1/4 cup ground flax seeds
  • 1 cup almonds
  • 2 tsp cinnamon
  • 1 tbs honey
  • 1/3 cup melted coconut oil
  • 1/2 cup goji berries


Put almonds in a food processor and blend slightly. I like to keep the pieces big and chunky! Heat pan over medium high heat and add almonds and rolled oats. Roast for about 2 minutes and add all other ingredients except for the goji berries. Roast for about 5 more minutes, stirring often not to burn. Take the granola off the heat and add the goji berries.


I like to overstuff the apples for a more even balance between the apples and the granola.