Autumnal Fig & Plum Whole Wheat Oat Crumble Tart

The season of autumn and rainy weather equals baking.

Although sweaty summer days do not stop me from turning on the oven either, I now especially feel the urge to bake something cosy and yummy with warm spices.

In case you share my views, here is a truly autumnal treat for you that is absolutely delicious, but so simple to make.

a rustic plate of plums, figs and spices to make a crumble tart
spicy fig and plum crumble tart with extra powdered erythritol sprinkled on top
crumble tart in the making and pouring hot cinnamon plums over the dough

Do not let yourself be limited to figs & plums only, though. It can be made with any fruit, really. I have made it with blackberries and peaches as well. So yum!

May I also say that there are actually only a few things in life that can compete with the smell of hot cinnamon plums. Heavenly!

If you make this recipe, be sure to show me your beautiful creations on Facebook or Instagram via the hashtag #allwithzest. 😉

With love,


sugarfree fig and plum crumble tart with whole wheat flour

Autumnal Fig & Plum Whole Wheat Crumble Tart

Prep time: 15 min
Baking: 30 min
Total: 45 min
Yield: 12 slices


For the filling:

  • 400 g / 14 ounces plums, washed & halved, pits removed
  • 2 figs, sliced
  • 1/4 cup agave nectar or maple syrup
  • 1/2 tsp cinnamon

For the crust & crumble:

  • 1 whole egg
  • 1/4 cup erythritol
  • 1/4 cup agave nectar or maple syrup
  • 1/2 cup coconut oil, melted
  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • pinch of pink Himalayan salt


  1. Preheat oven to 180 ℃ / 350 F and lightly grease a tart pan with solid coconut oil.
  2. In a medium pot, bring plums and your sweetener of choice to a simmer, add cinnamon and smell the wonder that is the combination of this spice and the warm, mashed fruit. 🙂 Cook for about 10 minutes over medium heat, stirring with a wooden spoon.
  3. For the crust & crumble, beat together egg, erythritol and agave/maple syrup with an electric mixer, until white and fluffy. Add in melted coconut oil that has cooled to room temperature. Beat again, until combined.
  4. In a bowl, stir together dry ingredients: whole wheat flour, the oats, cinnamon & baking powder and salt.
  5. Mix dry ingredients with wet ingredients, it should be a rather thick batter.
  6. Place two thirds of the batter into the tart pan and press it down firmly with your fingers to form the bottom crust.
  7. Pour over plum mixture from your pot and place sliced figs on top. Crumble the remaining one third of the batter on top.
  8. Bake for 30 minutes and let it cool to room temperature before slicing. Enjoy!

Peanut Butter & Jam Dark Chocolate Cups

You know the feeling I’m sure: time is scarce & the craving is REAL.

Chocolate cups are one of my go-to dessert ideas for when that happens.

No fuss, ready in no time and they can even qualify as a legit healthy snack. Dark chocolate truly is so good for you.

For me.

For us all.

stacking dark chocolate cups on top of each other

So I know the only reason we ever eat chocolate is strictly for treating magnesium deficiency, right? Right. Oh and for those antioxidants and healthy fats.

Or well, because it’s chocolate.

So my initial plan was to make peanut butter choco cups.

ingredients for peanut butter dark chocolate cups
melted dark chocolate for making peanut butter filled cups

But then I remembered we got this jar of homemade sour cherry jam from my parents’ pantry the other week.

And I thought…

What the heck. Let’s give these a twist.

And let me tell you these were SO. INSANELY. GOOD.

Yep, past tense… Cause they’re all gone now. I’ll be sure to make another batch very soon!⁣

I can highly recommend you to try making them and please let me know if you do and tell me how it went. 🙂

With love,

peanut butter jelly dark chocolate cups
a stack of dark chocolate cups filled with PB&J


For the cups:⁣
🌿1 cup dark chocolate (chips) – I used 80% cocoa⁣
🌿1 heaping Tbs coconut oil, melted⁣

For the filling:⁣
🌿6 tsp organic 100% peanut butter (mine was not salted, so I added roughly two pinches of pink Himalayan salt for a bit of flavor contrast 😉) ⁣
🌿6 tsp sour cherry jam ⁣


1. Melt together dark chocolate chips and coconut oil over boiling water and let it cool for just a bit.⁣
2. Prepare 6 silicone muffin cups, and add 1 Tbs of the melted chocolate into the bottom of each cup. ⁣
3. Put in the refrigerator for about 10-15 minutes. ⁣
4. Dollup the peanut butter and then the jam in the middle of the silicone cups and finally cover them all with the rest of the melted chocolate. ⁣
5. Place back in the refrigerator for about 30 minutes or until the chocolate is firm again. ⁣
6. Remove from the cups and enjoy! 

Dark chocolate & banana collagen crépes

They put collagen in everything these days…

For a good reason, though! 🙂

Collagen is so good for you: it is an actual powerhouse supporting your joints, skin, hair, nails and even your digestion by coating your gut lining.

We want all of that, don’t we?

So start your day on a positive note with these collagen crépes:

dark chocolate-banana collagen crepes with powdered erythritol
dark chocolate and banana collagen crepes for breakfast with a low-carb option

I’ll be honest: it took me two tries to actually get crépes and not a scrambled/cooked batter mess, but I am happy with the result after all!

I have a tendency to become sad when I screw up a recipe… But failed recipes happen and are okay. Like for example that time when I burnt my surprise cookies for Husband… He assured me that he loves me nonetheless. And ate them, eventually. 😀 Isn’t he the best? (Don’t worry, though, they weren’t THAT bad.)

This recipe is very simple, flipping the crépes is a bit tricky though, but it’s absolutely worth it!

I mean, look at those TEXTURES!

collagen crepes for breakfast or dinner topped with bananas and melted dark chocolate

These crépes will provide you with a nice dose of protein, healthy fats, antioxidants and will keep your blood sugar level at bay as well.

Sounds good to me. 😉 What about you?

What is your favorite way to eat crépes or pancakes?

Let me know in the comments below, I’m curious! 🙂

With love,


decadent dark chocolate and banana collagen crepes for breakfast

Dark-chocolate & banana collagen crépes

Prep time: 5 min
Cooking: 15 min
Total: 20 min
Yield: 4 crépes


  • Ghee or coconut oil for cooking
  • 3 whole eggs, beaten
  • 1/4 cup collagen peptides
  • 1/4 cup organic coconut milk or plant milk of your choice
  • 2 Tbs almond flour
  • 1 tsp cinnamon
  • 1/4 tsp Himalayan pink salt
  • 1/2 Tbs raw cacao powder
  • 1 Tbs agave (optional, skip for a low-carb version)


1. Start heating up ghee or coconut oil in a large skillet.
2. Add the rest of the ingredients to a blender to process until smooth.
3. Pour approximately 1/3 cup of the batter into the skillet at a time, this will make about 4 crépes.
4. Spread out the batter until thin and cook both sides until they are golden brown.
5. Fill with yogurt and/or simply drizzle melted dark chocolate over it and serve with bananas.
6. I may have sprinkled some powdered erythritol on top as well. 😉 Sooooo delicious!

Szuper gyors fokhagymás-spenótos spagetti, aszalt paradicsommal (gluténmentes, tejmentes)

Ugrás a recepthez⬇

Tudjátok, vannak azok a receptek, amiket úgy reklámoznak, hogy 15 perc alatt elkészülnek?

Na hát, ha őszinte akarok lenni, nekem azok általában inkább 30 perc alatt jönnek össze.

Ez a recept viszont TÉNYLEG csak 15 percet vesz igénybe. Becsszó. 🙂

Gyors és finom – nálam egy nyerő párosítás 🙂

garlicky spinach pasta with sundried tomatoes captured via dark food photography
garlicky-spinach gluten-free pasta on a fork

A recept glutén- és tejmentes, és tényleg egy szempillantás alatt elkészül. Úgy értem, ha naaaaaaaagyon lassan pislogsz… 😉 na de komolyra fordítva a szót,
ezzel a tésztával tényleg nem kell órákat tölteni a konyhában, a végeredmény ráadásul igazán ízletes és csábítóan krémes lesz!

A mennyiségek könnyen skálázhatók, ha esetleg több személyre főzöl.

Remélem, kipróbáljátok! Ha igen, mindenképp mutassátok meg Facebookon vagy Instagramon! 🙂



a 1x1 image for the recipe part of this post about garlicky-spinach gluten-free pasta

Fokhagymás-spenótos spagetti, aszalt paradicsommal (gluténmentes, tejmentes)

Előkészület: 2 perc

Főzési idő: 13 perc

Összesen: 15 perc

Hozzávalók (2 adaghoz):

  • 180-200 g száraz gluténmentes spagetti tészta
  • 1 ek. ghí vagy kókuszolaj
  • 3 gerezd fokhagyma, összezúzva vagy felaprítva
  • ~100 g friss bébi spenót
  • 3/4 csésze kókuszkrém/kókusztejszín
  • 1/4 csésze száraz fehérbor
  • frissen reszelt szerencsendió
  • só & bors
  • néhány darab olívaolajban eltett aszalt paradicsom


  1. Lobogó sós vízben főzzük meg a tésztát (vízforralóval előforralva a vizet rengeteg időt nyerhetünk)
  2. Míg a tészta fő, egy serpenyőben felhevítjük a ghít/kókuszolajat, majd rádobjuk az összezúzott fokhagymát és a bébi spenótot.
  3. 1-2 percig kavargassuk, majd fedő alatt addig főzzük, amíg a spenót megfonnyad (pár perc).
  4. Adjuk hozzá a kókusztejszínt, a fehérbort és a szerencsendiót, sózzuk, borsozzuk és rottyantsunk még rajta egy utolsót.
  5. Keverjük össze a megfőtt tésztával és a feldarabolt aszalt paradicsommal. Jó étvágyat! 🙂

Nutritious & Decadent Fudgy Beetroot Brownies

So you’re not the biggest beetroot fan in the universe?


I feel you.

This recipe, however, will make you forget that. Guaranteed.

three slices of my fudgy beetroot brownies dusted with beetroot powder

If you already like beetroots, you flippin’ rock btw! And you will love this recipe too.

I gotta be honest, I can probably count on one hand the number of ways that I enjoy consuming beets myself. Best way is definitely mixed with melted chocolate, though! Hidden in a cake, so you can’t even taste them. Because you can’t actually taste them in this recipe, I promise.

Packed with this iron-rich pink superfood, these brownies are a nutritious, refined sugar free, yet indulgent treat that even your veggie-phobic friends or kiddos will love!

a stack of amazingly rich and decadent beetroot brownies

I have been recipe testing these beauties for the past couple of weeks and I would like to say I am very happy with how they turned out. Been also reading up on tips & tricks on how to get the best possible brownies out of the oven and I applied those in the instructions below for your baking pleasure. 🙂

Look at these amazing (sugarfree!) dark chocolate chunks I got at my favorite package free store!

quality dark chocolate chunks from my favorite package free store

They are sweetened with erythritol and stevia and have over 80% cacao content. Just the best! I normally sweeten with erythritol when I bake, but too much of this sugar alcohol – especially in baked goodies – can result in a sort of cool and spicy flavor that many people seem to dislike. So I split the amount in this recipe and used a handful of dates as well.

These brownies can also be easily made glutenfree, if needed (see ingredients).

brownie batter in a baking dish with my All With Zest wooden spoon
slices of fudgy beetroot brownies dusted with beetroot powder

Important note to self: no matter how hard, you gotta WAIT until the brownies have completely cooled down.

I know, I know.

It did take me a massive amount of self-restriction to not shove my face into the brownies straight after I took them out of the oven.

But… A few hours in the fridge does actual wonders and gives you the fudgiest texture.

See what I mean?

amazing texture after a few hours in the fridge, so rich, fudgy and buttery

I love how powerful food is.

How we can form each recipe to our liking while still keeping nutritional value and even heal ourselves with what we eat.

That is probably what I love the most about cooking and baking.

This recipe is definitely more of an indulgence, but you are still doing your body a favor because:

A) chocolate = happiness hormones, antioxidants & magnesium
B) beetroots are great at detoxifying the liver, good for your skin and contain a good amount of iron
C) guilt-free ingredients come together to make a crowd-(in my case read: Husband)pleasing dessert that serves as an on-the-go snack too. We took about half our batch hiking with us to see some beautiful places!

I hope you try this recipe, and if you do, be sure to tag me on instagram via #allwithzest.

Indulge away! 🙂

With love,

fudgy beetroot brownies again
Nutritious & decadent beetroot brownies

Prep time: 15 min
Cooking: 25 min
Total: 40 min
Yield: 24 brownies


  • 200 g cooked beetroot
  • 200 g sugarfree dark chocolate (at least 80%)
  • 100 g grass-fed butter
  • 100 g coconut oil
  • 3 pasture raised eggs
  • 80 g erythritol
  • 65 g (1/2 cup) dates
  • 100 g (glutenfree) oat flour
  • 3 Tbs raw cacao powder
  • 1 tsp (glutenfree) baking powder
  • pinch of Himalayan pink salt
  • organic beetroot powder for dusting (optional)


1. Cut up and cook beetroot in water, adding just a little bit of Himalayan salt. Note: this might take up to an hour and a half, so you may want to do it in advance to save time. 🙂
2. Preheat your oven to 180 degrees Celsius/360F.
3. Melt together dark chocolate, butter and coconut oil in a metal bowl over a large pot of boiling water until they come to a beautiful, shiny liquid consistency. Set aside to cool down.
4. In a food processor puree cooked beets and process together dates with it as well.
5. Beat eggs together well with erythritol until pale and add dates & pureed beetroot to the mixture. Once the melted chocolate has cooled down, add that too.
6. In another bowl, sift together raw cacao powder, oat flour, baking powder and Himalayan salt and fold them into your wet ingredients.
7. Be sure not to overmix your batter as it will result in a gummy consistency, which we obviously do not want. I found that mixing with a wooden spoon/spatula is absolutely enough.
8. Transfer your batter to a baking dish (mine is about 17×25 cm) and pop in the oven for 25 minutes.
9. Do not bother with the toothpick test, just wait until the middle looks baked too. It usually rises a bit as well.
10. Once the brownies are out of the oven comes the hardest part: waiting (at least an hour) until they cool down. Trust me, it’s worth it. 😉 Once they are at least room temperature, slice and optionally dust some beetroot powder on top.
11. Enjoy!

Blueberry-lemon chia jam + a healthy snack idea

Quickest jam recipe ever.

Are you ready?

4 ingredients and 10 minutes is all you need.

Look how pretty!

blueberry and lemon chia jam with lavender

This jam recipe works with any fruit, really. But since I’ve been reading about the gazillion reasons why blueberries are so good for us, this time I made them my nutritional “weapon of choice”.

Also known as “brain berries” thanks to their ability to improve memory, cognition and overall brain health, blueberries are also a rich source of powerful polyphenols: antioxidants that help you get rid of unwanted free radicals, reduce the risk of cancer, alleviate inflammation and amp up weight loss.


And about that snack… which is my new favorite and can totally be your “I-just-got-home-from-work-I-am-famished-and-immediately-want-food-in-my-face” kind of dinner as well: toast + butter or ghee + this blueberry-lemon chia jam + arugula. Perfection.

healthy snack idea toast with blueberry lemon chia jam with butter and arugula

Fun fact: fat makes polyphenols more bioavailable to your body, which means it helps them be absorbed more easily, so you want to consume polyphenol-containing food with a type of healthy fat to reap their benefits fully. Which is why I’ve been munching on the above mentioned combination.

Oh, and a side note: yes, butter is a healthy fat. Not all butter is created equal, though. Opt for organic grass-fed, if you can, as it contains fat-soluble vitamins and supports brain health as well.

And I haven’t even mentioned the chia seeds that are “hiding” in here too! Can you believe these tiny little seeds hold so much goodness in them? Fiber, essential fatty acid omega-3, protein, minerals and vitamins… and they’re actually one of the best dietary sources of calcium.

I’ll be honest, I’m not a huge fan of chia seed pudding. I was up for the hype and *tried* to like it, but we never did get too friendly… I don’t hate it, but I’d much rather have the seeds raw just on top of my morning oatmeal or smoothie bowl.

THIS jam, though…

yummy blueberry lemon chia jam

It’s a different story.

It’s absolutely amazing! It blew my mind how simple it is to make, yet it’s so yummy and nutritious at the same time.

I chose agave for sweetening, because I brought the jam to a quick boil while making it, and – unlike honey – agave syrup won’t get damaged when exposed to high heat. It is, however, also possible to just mix the ingredients in a blender without any heating, in which case it is perfectly okay to use honey.

Blending will obviously result in a more puree-like consistency, I personally like the texture of whole blueberries, so I went with the first method.

blueberries for making blueberry lemon chia jam

You should absolutely, definitely, undoubtedly try this recipe, it is a 100% natural and sugar free, made with wholesome ingredients. You’ll be puffing out your chest, boasting about your own homemade jam that you whipped up in literally 10 minutes!

And you should be puffing out your chest with confidence anyway, every day, because hey! You’re amazing!

Please remember that and have a lovely day! 🙂

Don’t forget to say hello on Instagram. #allwithzest

With love,


blueberry lemon chia jam
Blueberry-lemon chia jam

Yield: 2 cups
Prepare: 2 minutes
Cooking: 8 minutes
Total: 10 minutes


  • 2 cups fresh or frozen blueberries
  • 2 or 3 Tbs agave syrup, depending on the sweetness you prefer (or honey)
  • 1 tsp lemon juice
  • 2 Tbs chia seeds


  1. If using frozen berries, let them thaw for a little while in the pot you’re going to use.
  2. Add agave syrup and turn on the heat to medium, gently mash the fruit with the back of a wooden spoon and bring it to a boil.
  3. Turn off heat and add lemon juice and chia seeds too.
  4. Stir well and wait until it’s completely cooled down. The jam will thicken, don’t worry!
  5. If you opt for the no-heat-involved method, simply add all ingredients in a blender and blend until you reach the desired consistency. The more you blend, the more jelly-like your jam is going to be.
  6. Transfer to a glass container and keep in the fridge for about a week. Or less. 😉


Minty morning matcha latte with vanilla & coconut oil

Silky and frothy.

Delicious and healthy.

And has a beautiful green color.

Minty morning matcha latte with vanilla and coconut oil

Meet my minty morning matcha latte (intentional alliteration here) with vanilla and coconut oil, or as I’ve been calling it lately: pre-breakfast date with my fiancé.

We’ve jumped on the matcha bandwagon just recently, but quickly became obsessed with this wonderful tea. This recipe is my personal success story of how I made my love consume something that is actually green. Now we sip on this goodness almost every morning. Score!

minty morning matcha latte with vanilla and coconut oil

Matcha latte is a little twist on green tea, made with high fat milk to make it extra frothy and creamy.

Infused with mint and vanilla, it’s the exciting combination of hot and cold, and it has a sweet and characteristic taste that you will love! It can even double as dessert for after breakfast. I also added a scoop of collagen powder for healthy joints and shiny hair, yaay!

Matcha tea actually comes from Japan and goes through a special treatment during production: in the last 10 to 20 days prior to harvesting, the plant is grown in the shade which increases its chlorophyll content, a powerful antioxidant, painting it a lovely vibrant green color.

Whole tea leaves are then finely grounded, so you consume the entire leaf and reap all its benefits. Cool story, I know!

matcha latte for two and matcha powder

This superfood helps you detoxify your body, boosts your immune system, it also aids in weight loss, and is packed with antioxidants that help you stay young, inside and out. It contains caffeine, but doesn’t give you the crash (a.k.a. that coffee hangover feeling). Instead, it provides mental alertness while also stimulating the alpha waves in your brain, which results in a relaxed, calm state of mind.

Matcha is also very versatile: other than drinking it in traditional tea form, you can add it to your smoothies, juices, even pancakes or other baked goodies and bam! All healthified.

I guess you could probably write a novel on the perks of matcha, or better yet: an ode. An ode to the mighty matcha…

minty morning matcha latte with vanilla and coconut oil

On top of its health benefits, this drink also has magic powers: it has the power to get me out of bed at 5:30 am, marking the beginning of our morning rituals. Make it part of yours too. 🙂

I want to encourage you to start each day with intention. Set the foundation for a great day.

Get out of bed and stretch. Take a deep breath.

Smile and be thankful.

Drink matcha.

And attack the day with enthusiasm! You are invincible.

Cheers to that!


minty morning matcha latte with vanilla and coconut oilMinty morning matcha latte with vanilla & coconut oil

Yield: 2 cups
Prepare: 10 minutes
Total: 10 minutes


  • 2 cups milk of your choice (preferably high fat)
  • 1 heaping tsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp matcha powder
  • 1 Tbs collagen powder (optional)
  • 1 Tbs honey
  • a sprig of mint


  1. Heat milk on the stove in a small pot, add mint leaves too and simulaneously melt coconut oil over it in a metal bowl.
  2. Be careful not to overheat the milk. Once the coconut oil has melted, turn off the heat.
  3. Gently bruise mint leaves in the pot with the help of a wooden spoon to release the essential oils. After a few minutes take the leaves out.
  4. Add warm milk, melted coconut oil, vanilla, matcha and collagen powder (if using) into a blender and blend.
  5. Add honey to taste.
  6. Enjoy!

Energy bliss balls with beetroot powder

Don’t know about you, but after lunch, my sweet tooth comes out.


I need a little something to crown my midday eatings. If you find yourself having similar cravings or just want to make a quick healthy dessert, I have just the right recipe for you.

Easy-peasy, 6-ingredient bliss balls! Nude or potentially dusted in beetroot powder. Believe me when I say, they go perfectly with your afternoon coffee. You will look forward to finishing lunch and gobble up a few of these.

energy bliss balls with beetroot powder in spring

They are 100% raw, no-bake and easily customizable as well, the equation is really simple: healthy base + sticky power + extra flavour = bliss balls that keep you energized throughout the afternoon.

a bunch of beetroot powder covered energy bliss balls for spring

Feel free to swap the ingredients to please your tastebuds, though.

Healthy base options, among others, are ground nuts (hazelnuts, almonds, walnuts) or oats. Sticky power can be dates, tahini, honey, maple syrup, agave or nut butter. For extra flavor you can add coconut, lemon juice, cranberries, raisins, cocoa powder or your favorite spice… The possibilities are endless, let your imagination flutter.

I used cinnamon and dark chocolate chips as well as beetroot powder for coating, and also added chia seeds for a healthy kick.

energy bliss balls on a plate covered in raw beetroot powder
a stack of energy bliss balls coated with beetroot powder for spring

Chia seeds deliver an incredibly generous amount of nutrients like Omega-3s, fiber, minerals and vitamins. You can leave the bliss balls uncoated, but honestly the powder makes them look like precious gems. And who doesn’t like food that’s pretty? 🙂

And there’s more!

Beetroot powder also boasts of high levels of antioxidants and iron.

Even my Dad liked these which is a HUGE deal, and I’m sure you’ll love them too! They’re a New Year’s resolution-compatible dessert that can be inserted into a health-conscious diet.

On that note, it’s important to emphasize that New Year’s resolutions regarding food should never be about restriction. They should be about nourishing.

So this year do not resolve to deprive yourself. Instead, resolve to provide your body with nutrients as well as a whole lotta love and take care of your health.

Happy New Year! Be well!

With love,


Energy bliss balls with beetroot powder

energy bliss balls with beetroot powder in spring

Yield: 25 bliss balls
Prepare: 25 mins
Total: 25 mins


  • 1 ½ cup ground walnut
  • 2/3 cup peanut butter
  • 2 Tbs honey (use agave for a vegan option)
  • 1 Tbs chia seeds
  • ½ cup dark chocolate chips
  • cinnamon
  • beetroot powder (optional)


  1. Add all ingredients in a bowl, prepare to get your hands all sticky.
  2. Form bite-sized balls with your hands and roll them in beetroot powder (or not).
  3. Consume happily, keep the rest in the fridge until all gone.

Turmeric sweet potato bulgur “risotto” with elderflower wine and chestnuts

Cosy, comfort food alert!

Creamy & easy ‘risotto’, anyone?


With autumn in full ‘bloom’ and crispy weather outside, it is only natural that our bodies start craving hearty, steaming dishes that feel like a soft, warm hug in our bellies.

Mama Nature is busy changing her colors from luscious green to rusty and bright red, and more and more frequently showering us with love (aka rain). So why not get busy in the kitchen and make this delicious dish in just about 45 minutes? Light your favorite candle and get into that ‘autumn spirit’. Indulge in cosy fall comfort food, you deserve it!

Turmeric sweet potato bulgur risotto with elderflower wine and chestnuts.

This hearty ‘risotto’ perfectly epitomizes this time of the year while still caring for your health with nutritious sweet potato and the oh-so-wonderful turmeric. Chestnuts are also a great source of vitamin C, copper and manganese, we can all use that immune system boost around November. *flexes right arm muscles*

Bulgur is my favorite choice of grains. It has a soft, chewy texture and is rich in fiber and minerals in addition to having a low glycemic index (GI), which means it is kind enough to not mess with your blood sugar levels.

Now, if you’ve made it through all that nerd talk, I have good news, too! You can absolutely make this dish in one pan, which leaves you with exactly one dirty dish in the end. Huge pro, if you ask me!


Oh, and don’t worry, there’s a generous amount of melting cheese coming in the end! It’s a comfort food after all. 😉

As for elderflower wine, we are lucky enough to have been given it as a gift, it is entirely homemade. And entirely delicious. If you can’t get a hold of it, though, your favorite white wine will do just fine. 🙂elderflower-wine-and-pumpkins

If you’ve made this recipe (which you should!), be sure to tag me on Instagram or use the hashtag #allwithzest to show me your beautiful creations!

Take care and don’t forget to smile today! 🙂

With love,


sweet-potato-bulgur-risotto-with-elderflower-wine-and-chestnutsTurmeric sweet potato bulgur “risotto” with elderflower wine and chestnuts

Yield: 3 servings
Prepare: 20 mins
Cooking: 25 mins
Total: 45 mins



  • 1 Tbs coconut oil
  • 1 large red onion chopped
  • 3 cloves garlic
  • 1 ½ cup bulgur washed & rinsed
  • 3 cups veggie stock
  • ¼ cup elderflower wine
  • 1 ½ cup sweet potatoes chopped
  • ½ tsp turmeric
  • salt & pepper to taste
  • 1 cup grated gouda cheese
  • 150 g chestnuts, roasted
  • parsley to garnish


  1. Chop red onion and sweet potatoes, slice garlic.


2. Scoop about a tablespoon of coconut oil into a large pan and steam onion for a couple of minutes over medium heat.

3. Add sweet potatoes, turmeric, salt & pepper and rinsed bulgur. Add vegetable stock and elderflower wine. (Optional: pour a little extra of the latter and sip on it, if you like.)

4. Cover with the lid and bring it to a boil, then turn the heat down to minimum and let it all be cookin’.

5. In the meantime, roast your chestnuts in the oven. NOTE: I had soaked the chestnuts the night before, but half an hour prior is enough. You can also cheat a little, and roast them ahead or buy pre-packed, if you like. Otherwise, carefully, with a sharp knife, cut an X into each chestnut and place them on a baking tray for roasting, about 20 minutes. Wait until cool and get them out of their shells.

6. Once the bulgur and sweet potato are cooked, turn off the heat, add cheese and roasted chestnuts.

7. Stir it well. Consume while still hot. Enjoy! Be mindful of the taste, smell and textures. 🙂