Nutty Banana

A44D95A5-A78C-4783-8CBB-53CC0ED590A0I had lots of ripe bananas and I was craving something baked. The logic thing to do would be to bake a banana bread and that is exactly what I did! I didn’t plan it, so I created a recipe with things that I had. As soon as you collected all your ingredients it’s actually a very easy recipe. Anyone can make it! I already have a banana bread recipe on my blog (Bananananana), but having 2 is not going to hurt anyone. This one is made with nuts and a secret ingredient: almond flour! It honestly is the best banana bread that I’ve ever made. Banana bread and nuts are just such a good combination. I ate it with greek style yogurt from Oatly (hugely recommend this!!), some organic maple syrup and toasted coconut and it was sooo good! I hope you will enjoy it as well!

7F833F9F-9694-4426-8A34-8F8CE67B2E7FNUTTY BANANA

Makes: 8 slices.

Dry ingredients:
1,5 cup flour
1/3 cup (rolled) oats
1/3 cup almond flour
1/2 cup of (coconut) sugar
1/3 cup chocolate drops (optional)
1 tsp baking soda
1/2 tbs cinnamon
1/2 tsp salt
1/3 cup flakes almond
1 cup nuts* (chopped)

Wet ingredients:
4 (very ripe) medium bananas (mashed)
flax egg**
1/3 cup plant based milk
1/3 cup melted coconut oil/butter
1/2 tbs vanilla extract

butter/oil for greasing
1 ripe banana (sliced)
cream/greek style yogurt (optional)
maple syrup (optional)
toasted coconut (optional)

*tip: walnuts/pecans!
**mix 2 tbs flaxseed + 3 tbs plant based milk and set aside
for about 5 min.

Tip: Use a stroke of baking paper (with the width of the baking tin you are using) underneath the banana bread, so you can lift it out of the baking tin easily when it’s ready.

-Preheat the oven at 180C.
-Mix all the dry ingredients together.
-Mix all the wet ingredients together.
-Mix the dry and the wet ingredients together.
-Grease a baking tin and pour the batter in the tin.
-Place the sliced banana on the top and press it lightly into the batter.
-Place in the middle of the oven for about 50-55 min.
-Let it cool down, before slicing.
-Eat with cream/greek style yogurt, maple syrup and toasted coconut.

Are you going to make this banana bread? It’s a great thing to make and to share! Please show me your creation by tagging me on Instagram with @freedomevermore. Thank you! X



D577C8D7-2EE0-4386-8747-A4EB90AC6C64One of may favourite dishes to make.. or actually, one of my favourite dishes to eat, is lasagna! I find it so handy to make a big oven dish and eat from it a few times. This also makes it a perfect family recipe. It’s even quite fun to do it with kids, building up the different layers.
I always eat my lasagna with a very simple salad; literally just lettuce and little bit of mayo as a dressing. The combination of lasagna and salad is just soooo good! I highly recommend you try it too. It’s quite silly that I never put this classic lasagna recipe on my blog before, because I’ve send similar recipes to several people over the years. Better late than never right! I hope you will enjoy it!


Serves: 3-4 people

1 bag pb grated cheese (I used Sheese)
6 lasagna sheets 
1 big red onion (medium chop)
4 cloves of garlic (minced)
250 gr mushrooms (medium chop)
1/2 head of broccoli (medium chop)
300 gr frozen spinach (defrosted)
1 courgette (sliced in length)
2 cans chopped tomatoes 
Small hand of fresh basil (chopped)
2-4 tbs nutritional yeast
1 cube of veggie stock 
1 tsp onion granules
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt/Pepper (to taste)
Oil for frying (or water!)

I used an 20×30 cm oven dish. 

-Preheat the oven at 200C. 
-Fry the onion, 1/3 of the garlic, the broccoli and a big pinch of salt for about 5 min on a high.
-Add the mushrooms and fry all together for 3 min. 
-Pour both cans of chopped tomatoes with the veggies and as soon as it start bubbling, turn the heat to medium and add the stock.
-Mix until the stock is dissolved and then add the rest of the garlic, salt and pepper to taste, the nutritional yeast and the basil. Mix again.
-Divide a little layer of the sauce in the bottom of your oven dish and put the lasagna sheets on top. Do another layer of sauce + sheets + sauce. 
-Divide the courgette slices on top of the layer of sauce and add the last little bit of sauce over the courgette.
-Squeeze as much water from the spinach as you can and divide it over the courgette/sauce, before you divide all the cheese on top. 
-Put it in the middle of the oven for 40-45 min.

Tips: To make it an all vegetable lasagna, you could replace the lasagna sheets by courgette sheets. Be creative and add another layer of cheese somewhere in the middle or a layer of sliced tomatoes. Instead of plant-based grated cheese, you could also use a home made cashew sauce for on the top, like I’ve did with the Tagliaca pasta dish.

Please let me know if you will make this recipe. Or even better, show me! You can tell me down below or show me via Instagram, by tagging @FreedomEvermore. Thank you! X

BG Sandwich

At any time in my life, if you’d ask me what is my favourite sandwich, I would tell you it’s ‘Broodje Gezond’ (direct translate: ‘bread healthy’). Even though the name suggest it’s healthy, it definitely isn’t. However, I ate many of them. After school, going to the cafe to get one and whenever the option was there, that is what I’d order. Always! I also made a home made version many may times. I love it! When I went vegan, I didn’t eat it anymore though, because it contains, ham, cheese and egg (not very vegan right). Now, I suddenly thought.. why don’t I make a vegan version?! I did and omg, I mastered it! It is the exact same taste and structure experience, but without any cruelty involved. I need to share this with you. All Dutch people will know about this ‘Broodje Gezond’, but even if you’ve never heard of it, please try it! It’s the best combination.


Serves: 1

1 oven baguette
3 slices cheese (I used Vio Life)
3 slices ham (I used Quorn)
2 big leaves iceberg lettuce
4 slices of tomato
5 slices of cucumber
3 slices plain firm tofu (I used Tofoo)
1 tbs oil
1-2 tbs butter (I used Vitalite)
pinch of kala namak
black pepper (to taste)

-Bake the baguette as describes on the package.
-In the meantime fry the tofu in some oil for just 1-2 min on each side.
-Put the tofu aside and sprinkle it with the kala namak.
-Spread the baguette with butter.
-Divide all the ingredients on the baguette.
-Add some cracked black pepper to taste.

Do you remember ‘Broodje Gezond’? Tell me how the taste is the same! If you’ve never heard of it, please tell me what you think. I’m so excited about this sandwich, haha! You can tell me down below or let me know via Instagram on @FreedomEvermore. Thank you! X

Lavender & Co


I always joke that this cake taste like a Lush bathbomb. Haha! I think we always associate the scent of lavender with beauty products. Lavender is so amazing and is often used in creams, lotions and shower gels. Lavender is also very flowery, but once you let go of the bathbomb thing, it is actually amazing to cook and bake with as well. The trick is to not overdo it. You do not want to have the idea that a bathbomb was actually one of the ingredients. It is very nice when you taste a subtle taste of lavender though. I love it! And it looks and smells amazing! If you never tried cooking/baking with lavender I recommend using only 1 tbs of lavender to start with. Once you’re more use to it and your brain now understand that lavender is not only used in beauty products, you can use 1,5 tbs. Just experiment a little and appreciate the taste


Serves: 8 

dry ingredients:
2 cups flour
1 cup sugar
2 tbs custard powder
1,5 tsp baking powder
1/2 tsp baking soda
1-1,5 tbs dried lavender
pinch of salt

wet ingredients:
1 tsp vanilla extract
1,5 cup coconut milk (from can)
1/4 cup butter (I used Flora)
1/2 cup coconut yogurt
1 flax egg *
1 tbs lemon (juice)

1/2 cup coconut yogurt
1/3 cup icing sugar (optional)
1 tsp lemon (juice)
1 tsp dried lavender

*Mix 1 tbs of ground flaxseed with 2 tbs of water and let it set for 10 min.

-Preheat the oven at 180C.
-Mix all the dry ingredients together.
-Mix all the wet ingredients together.
-Gradually mix the wet ingredients with the dry ingredients. Mix until smooth (preferably with an electric mixer).
-Grease a cake tin with some extra butter (optional: a layer of baking paper) and pour in the mix. Make sure the cake mix is nice and even.
-Put the cake tin in the oven for 45-55 min.
-In the meantime mix the yogurt, icing sugar and the lemon juice.
-Before serving (and when the cake is all cooled down) you can add the yogurt topping and sprinkle the lavender on top.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


French Snug

D1BF423D-A77A-4E03-8C77-94ECAA5973A1I love love love French toast! It always makes me think of my grandma. That is why I have a very popular recipe called, French Castle, which I often make myself. One evening when I was scrolling thorough my own recipes, I suddenly had this idea to do something like French toast in the oven. Which eventually led me to create this recipe. I was still improvising a little bit whilst making it, but it turned out very nicely! I definitely felt like sharing this recipe with you. It will look great on a brunch table! Or you can eat it as cake, for a snack. Just make sure that the bread that you are using isn’t too fresh. It’s a great way to use up your bread and fruit. Another great recipe against food waste. Give it a go!

5119246B-C763-4868-8F16-9D9E470FAE69LUSCIOUS LOAF

Serves: 4-8

8 slices of bread (old)
1 peach or apple (sliced)
6 strawberries (sliced)
1 small banana (sliced)
1/2 cup blueberries 

3/4 cup oat milk
1/3 cup custard powder
1/3 cup plain flour
2 tbs maple syrup
2 tbs almond butter
1 tsp cinnamon
pinch of salt 

icing/brown sugar

-Preheat the oven at 180C.
-Fold each bread slice in half and put them all up right (like Marie Kondo stores clothes!) in a baking tin.
-Hide the slices of fruit in between the slices of bread.
-Mix all the ingredients for the batter and pour it evenly over the bread slices. Make sure that they are all soaking it up.
-Put it in the oven for 35-45 min.
-Serve with extra fruit and icing and/or brown sugar.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X

Curry A La Me

IMG_3069_polarrWhen someone asks me for my favourite dinner recipe, I have to include curry. I loveeee curry! I used to make it with a curry paste, but over the years I’ve experimented with a lot of herbs and spices and now I mostly mix my own spices. I love the smell and tasted of the different spices and this way you can make it exactly the way you want it. Curry is also one of the dishes I often cook in my van, because it’s easy to make it all in one pan. This is the curry I make most often. It’s easy, rather quick and it contains a ton of veggies. You can vary with the vegetables if you like. You can add (or replace) vegetables, like: courgette, cauliflower and green beans for example. Instead of tofu you can add chickpeas instead. I like eating mine with brown rice. Makes it a super healthy and nutritious meal.

D6BB4002-13CC-4AA5-BDBF-871798BA1071CURRY A LA ME

Serves: 4

1 big red onion (chopped)
1/2 head broccoli (chopped)
1 small aubergine (chopped)
2 garlic (chopped finely)
1/2 thumb size ginger (chopped finely)
1 bell pepper (chopped)
 8 baby corns (copped)
1 tin coconut milk
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper (optional)
1/2 tsp turmeric
salt/pepper (to taste)
100 gr mange tout
250gr firm tofu (cubes)

-Fry the onion and the broccoli for 3-4 min on a medium-high heat.
-Add te aubergine, the garlic and the ginger and fry for another 5 min.
-Add the bell pepper and and the baby corn for 2-3 min.
-Pour in the whole tin of coconut milk + all the rest of the spices, add salt/pepper to taste and let it simmer for 2-3 min.
-Add the mange tout and tofu let it simmer for another 2 min.

-Serve with rice, pita or naan.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


0B5E6011-F35A-4A1F-91E3-82F38AD9F576You know when you bake pancakes and you always eat the (crunchy) bits of the side of the pancakes, because it’s so delicious? I sometimes make these bits on purpose. A while ago someone said I should make it into a recipe and so I did. It might sound a little strange at first and that was why I wasn’t aware that what I was doing, might be something that other people like as well. So, here we go. I hope you like it! It’s super easy to make btw. To make it a little bit more fancy, I serve it here with something crunchy. Not just something crunchy.. but crunchy banana peels! Did you ever eat banana peels? I love it and it’s perfect against food waste. Another probably new things though, but it’s worth a try!


Serves: 2

1 cup oat milk
1/2 cup plain flour
1/2 tbs maple syrup
1/2 tbs almond butter
1/4 tsp cinnamon
pinch of salt

crunch (optional)
peel of 1 banana (organic)
1 tbs coconut oil
1/2 tsp brown sugar
1/4 tsp cinnamon 

fresh fruit
(coconut) yogurt
flaked almonds 

-You start with the crunch. Use a spoon to scrape the soft inside from the banana peel.
-Cut them in length.
-Put the coconut oil in a frying pan and when it’s all melted, fry the banana peel, on both sides, until they start to become crispy and brown (a few minutes).
-Take the peel out of the pan and sprinkle the cinnamon and sugar on top of them straight away, so it will tick to the oil. Then put aside.

-Mix all the batter ingredients together.
-Put a tiny bit of coconut oil in a frying pan and as soon as the pan is nice and hot, pour in the batter.
-Start mixing it straight away, like you would do with scrambled tofu. You will see that it will start to form little balls. Keep mixing it until it starts to be a little crispy on the sides.
-Serve with fresh fruit, (coconut) yogurt, almonds and the crunchy banana peel.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


E41EC2A5-7617-4B83-95D6-F10EFB85B200If there is something I absolutely love, it’s cashew cream. It’s sooo good! In my last Xmas Dinner post I gave you a recipe for a camembert cheese based on cashew, but I also love to use something similar as a cheese substitute on pasta or pizza. This time I used it as a topping for a tagliatelle oven recipe. Before we start, I want to inform you that I used a small oven dish. Exactly enough for 6 tagliatelle nests. If you only have big oven dishes, you might want to double the recipe. It’s not a difficult recipe and it’s fairly quick to prep. I used buckwheat tagliatelle to make it a more whole foods kind of meal, but you can use any type of pasta really. This is a lovely recipe to share with friends and family.


Serves: 3

6 tagliatelle nests

cashew cheese:
1 cup cashew nuts
1 cup oat milk
1/4 cup nutritional yeast
1/2 tbs apple cider vinegar
1 tsp garlic granules
1 tsp salt

1/2 tbs oil (optional)
1 small onion (finely chopped)
1 cup broccoli (finely chopped)
1/2 courgette (grated)
2-3 garlic cloves (finely chopped)
1 tin chopped tomatoes
2 tbs nutritional yeast
handful of fresh basil (chopped)
salt/pepper (to taste)
1,5 cup water

-Preheat the oven at 180C.
-Fry (in oil or water) the onion, half of the garlic and the broccoli in a pan for about 5 min on a medium-high heat. Until the onion start to go a little brown on the edges.
-Add the courgette for just one minute. Keep mixing it all up.
-Add the tin of chopped tomatoes and add salt and pepper to taste.
-Let this all simmer for about 3 min. Keep stirring it once in a while.
-Take the sauce off the heat source and add the rest of the garlic, the nutritional yeast, the fresh basil and the water. Mix well and add more salt and pepper to taste if you wish.
-Put the tagliatelle nests in the oven dish and divide the sauce. Make sure that the tagliatelle is all covered in the sauce.
-Put all the ingredients for the cashew cheese in the blender and blend on high speed until smooth. Try not to eat it all!
-Scoop the cashew cream on the top and put it in the oven for about 30-40 min. Until the cashew cheese is golden.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X

Elder Sun

C545C8BA-006F-44B4-A6C4-B1AB7EE63FE8I’m all about wild picking these days. I saw some people making all sorts of things things from Elderflowers and I loved it! Most recipes I found had lots of sugar in it and I don’t really like using sugar myself, so I created this refreshing recipe myself. It’s definitely my favourite summer drink now. It’s super easy to make, with only a few ingredients and best of all.. you can get one of the ingredients for free: the Elderflower! The big umbrellas, filled with tiny white flowers, on the Elder tree smell beautiful. The Elder tree blooms from the end of May until mid June. So, be quick to make this! Also make sure you are picking the right elderflower (Sambucus Nigra) and not the poisonous one (quite essential!!).

9B5767F2-9E81-4FCB-A3BF-8309898984E7ELDER SUN

Makes: 1,5L

4-6 big elderflower umbrellas 
1,5 L water
10 strawberries
2 big lemons
2 limes
Maple syrup/Sugar (optional)
Ice (optional)

-Make sure that there are no insects on the elderflower umbrellas (shake it!).
-Soak the umbrellas in 1,5 water for at least 2 hours (longer is better!).
-Use a nut bag, cheese cloth or tea towel to filter out sand, insects (hopefully not) and little flowers.
-Put the strawberries, the juice of 1 lemon, 1 lime and a bit of the elderflower water in a blender and blend until smooth.
-Again use the nut bag, cheese cloth or tea towel to drain the juice, so you do not have bits in your lemonade (if you don’t mind, like me, you can skip this).
-Put the elderflower water and the strawberry juice in a big jug.
-Slice the other lemon and the lime and add this to the jug.
-Add maple syrup/sugar water to sweeten your lemonade if you want it sweet.
-Add ice if you like your lemonade cold.

582042B6-9BD3-4B79-AEF4-E95126D952FESome tips for wild picking:
-Be absolutely sure that you have the right plant. You do not want to ingest something that makes you end up in the hospital or worse..
-Don’t pick along roads or places where dogs are walked. A pinch of pollution or wee are not the ingredients you want to go for.
-Pick from an area where there are a lot of the specific plant you want to pick and only pick what you need. We need to share and be mindful.
-Try not to disturb wildlife.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


62C968E4-C6BC-4929-B9F3-04361C231B2EA while ago I found a nice dandelion biscuit recipe, but I just started my 75 Day Habit Challenge. One of the habits is to only eat whole foods and the biscuits had sugar in them. So I thought of a way I can make something similar, so I was still be able to enjoy some dandelion goods, before they all turned into wishing parachutes. So I got myself some soft dates and did some experimenting. I didn’t want to use any oil, but I still needed a bit of fat, so that’s where the peanut butter came in. I knew by using these ingredients it would turn out soft, because there was nothing that would make it crispy. That is ok though, because I really like the result. They’re like sweet little breads and they are a great snack. I’m sure they will taste great with fresh strawberries, some whipped coconut or creamy yogurt (coconut yogurt by the Coconut Collaborative). I will be making these every year now, to celebrate the amazing dandelion flowers!


Makes: 6-8

1 cup flour
25 dandelion heads 
1/2 tsp salt
1 tsp cinnamon (optional)
1 tsp baking powder
8 medjool dates
2 tbs peanut butter
3/4 cup oat milk 

-Preheat the oven at 180C.
-Pick yourself 25 dandelion heads and make sure there are no insect hiding in them (I assume you want this recipe to stay vegan).
-Pull all the yellow petals off the heads and put it in a bowl (don’t wash them).
-Mix the dry ingredients: flour, dandelion petals, salt, cinnamon and baking powder.
-Put all the wet ingredients in a food processor: dates, penut butter, oat milk and blend until smooth (try not to eat everything).
-Mix the wet ingredients with the dry ingredients until it forms a slightly sticky dough.
-Prepare a baking tray.
-Roll the dough into 6-8 little balls (use some extra flour on your hands if the dough is too sticky).
-Flatten the little balls, until you have the preferred size.
-Put them in the oven for 15-18 min. or until golden brown.

527B6B0B-D8FF-404A-9C87-DE1207490C5FSome tips for wild picking:
-Be absolutely sure that you have the right plant. You do not want to ingest something that makes you end up in the hospital or worse..
-Don’t pick along roads or places where dogs are walked. A pinch of pollution or wee are not the ingredients you want to go for.
-Pick from an area where there are a lot of the specific plant you want to pick and only pick what you need. We need to share and be mindful.
-Try not to disturb wildlife.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X