Healthy Gluten-free Pancakes

Happy Pancake Day 2016! It’s my great pleasure to share this super easy and super yummy recipe with you all.


  • 4 organic ripe bananas
  • 4 organic free range eggs
  • 80gr of brown rice flour
  • 1 tsp organic cinnamon
  • 2 tbsp organic raw coconut oil


  1. (Invite friends around)
  2. Mash the bananas with a fork and add the eggs, cinnamon and coconut oil. (make sure the coconut oil is liquid so if you need to, warm it up a little bit)
  3. Mix them in a food processor or use a hand mixer.
  4. Add the rice flour and mix again thoroughly, then leave it to rest for for 10 minutes
  5. After the 10 minutes, blend the mixture throughly again and your pancakes are ready to be fried.
  6. Use your pancake pan to fry them, fry both sides for a few minutes. This mixture is so amazing, you won’t need any extra oil – it just won’t stick and will be super easy to flip as well.
  7. Enjoy your pancakes with organic berries, and any other topping you like – and make sure you share it with your friends. 😉







Breakfast for Champions – 5/10

Something for the weekend?

You’ve done it. You’re amazing. It’s the weekend now and hope you can enjoy some well deserved rest. Maybe you’re planning a sleep in tomorrow and then a yummy breakfast/brunch, maybe you’re wondering how to surprise your loved one or kiddies with a treat. Well here’s the answer, a very easy and healthy pancake recipe. Have a great weekend! Join me for the remaining 5 recipes next week!

Breakfast for champions 5.

Blueberry banana pancakes


  • 1 cup of teff flakes (or gluten free oat flakes)
  • 1 cup of almonds (i used a mixture of almonds, walnuts and hazel nuts)
  • 1/4 cup of chia seeds
  • 1 cup of water
  • 2 over ripe bananas
  • 1 tsp of raw honey/dark agave nectar for vegan option
  • 2 tsp of ground organic cinnamon


(optional: put this link in your browser and pretend that it’s the weekend 😉

Mix oats and nuts first in food processor, once fine, add all other ingredients and mix till smooth.

Pour into mixing bowl and add a cup of blueberries.

Add tsp of coconut oil to a heated pan and fry both sides for a minute or two. Enjoy x

Edi x


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Guilt free chocolate protein balls and “walnutty” slices

Oh the post holiday blues!  😉

This blog post will hopefully help with it. I chose 2 really yummy desserts/snacks to help you through the first few days back at work and/or gym – running – yoga…. you name it!

Both are super easy, no baking required – just awesome, delicious and healthy ingredients!

Vegan chocolate protein truffles:


  • 2.5 ripe bananas
  • 150g almonds
  • 150g shredded coconut
  • 50g dried blueberries
  • 50g dried cherries
  • 20g organic cacao powder
  • some extra cacao for the coating of the ready truffles


Place the almonds and dried fruit in a food processor and process until well chopped.

Use a fork to mash the bananas, first add the cacao powder, then the coconut and the chopped fruit with the almonds. Once you mixed them all, shape medium sized truffle balls and cover them in the extra cacao. Keep them in the fridge! Enjoy x

Walnutty slices


  • 250g prunes
  • 100g dates
  • 150g activated walnuts (to ‘activate’ them – soak them for a couple of hours in filtered water and let them dry)
  • pinch of organic vanilla powder
  • 150g walnut pieces


cacao_powderRaw chocolate ingredients:

  • 50g raw cacao butter
  • 15g raw cacao powder
  • 15g agave syrup


Melt the cacao butter and mix in the cacao powder and agave syrup over steam to create the raw chocolate.

Use a food processor or blender to chop the prunes, dates and activated walnuts. Mix in the raw chocolate and walnut pieces. Create 2 bars and place them in the freezer for half an hour. After this it will be easy to slice them. You can keep it in the fridge, although you might not have a chance to put anything in the fridge as it’s just too yum 😉

Hope you’ll enjoy them either pre or post exercise as your healthy afternoon pick me up or even breakkie.

Edi x


Poppy-seed cake (gluten & dairy free)

I love December, the year end with all the awesome food creations and yummy cakes.

Since I started my journey towards healthy eating – it’s become quite a challenge though. Finding gluten free, dairy free and sugar free desserts can be quite a challenge – as I had to say goodbye to all the traditional Hungarian winter treats – including ones with poppy-seeds.

I was so happy when my mum found this recipe and it ended up one of the quickest and tastiest festive cakes for me – and to be honest for my parents as well.  Hope you will enjoy it just as much as we did 😉




  • 50g sultanas
  • 200ml water
  • 4 organic free-range eggs
  • 2 tsp agave syrup
  • 3 tbsp extra virgin coconut oil
  • 200g ground poppyseed
  • 100g shredded coconut
  • 2 medium sized organic apples


Wash the sultanas and soak them in the water.

Beat the egg-whites with a drop of lemon juice and the yolks with the xylitol and agave syrup. Add the coconut oil, poppy-seeds, shredded coconut, sultanas and water to the egg yolks. Mix them all thoroughly and then slowly start to blend them with a hand mixer and start to add the beaten egg-whites to the mixture.

Pour half the mixture into a baking tray – the size should be around 230cm x 180cm (line the tin with baking paper or coconut oil first). Shred the 2 apples evenly and then pour over the remaining of the dough.

Bake it for 20 minutes on 180 degrees Celsius and then leave it in the oven for another 10 minutes on 150 degrees – check with a fork – once it doesn’t stick – it’s done. 🙂

Let it cool and enjoy with your favourite tea! x