Levendulás-Szedres Panna Cotta Kókusztejjel

Kevés ételnek áll jól a levendula, de szederrel kombinálva nekem az egyik személyes kedvencem. 🙂

Zselatinnál is fontos, hogy olyat válasszunk, ami megfelelő, legeltetett állattartásból származik. Lentebb beillesztettem annak a terméknek a linkjét, amit én szoktam használni.

A hozzávalók között található vaníliás poreritritet úgy szoktam készíteni, hogy kávédarálóval porrá őrlöm az eritritet, és a sütés-főzéshez felhasznált, kikapart vanílarudakkal tárolom egy fedeles dobozban. Anyától tanultam, micsoda aroma!

lavender blackberry panna cotta with Greek yogurt served in a stemless wine glass
four glasses of lavender blackberry panna cotta with Greek yogurt

Ha elkészítitek ezt a panna cottát, ne felejtsétek el megmutatni, hogyan sikerült, az #allwithzest hashtag használatával, akár a Facebookon, akár Instagramon. 😉



lavender blackberry Greek yogurt panna cotta cropped picture

Szedres-Levendulás Panna Cotta Kókusztejjel

Előkészületek: 5 perc
Főzés: 10 perc
Összesen: 15 perc

Hozzávalók (4 pohárhoz):

Panna cottához:

15 g tiszta forrásból származó zselatin
120 ml víz
¼ csésze eritrit
500 ml zsíros kókusztej
¼ csésze vaníliás poreritrit
1 ek. frissen facsart citromlé

Levendulás szederhez:

1 ek. vaj
1 tk. szárított levendulavirág
300 g feketeszeder (friss vagy fagyasztott)
1 ek. chia mag
2 ek. juharszirup vagy nyers méz


Panna cotta:

  1. Egy lábasba kimérünk 15 gramm zselatint, amihez hozzákeverünk ¼ csésze eritritet, majd felöntjük 120 ml vízzel.
  2. Folyamatos kevergetés mellett melegíteni kezdjük, amíg a zselatin és az eritrit teljesen fel nem oldódik a vízben, fontos, hogy ne forraljuk, csak melegítsük! Olvadás után félrehúzzuk a tűzről.
  3. Eközben egy nagyobb tálban a kókusztejet elkeverjük a vaníliás poreritrittel, majd végül a citromlevet is hozzáöntjük.
  4. Miután a zselatin kissé lehűlt, egy kézi habverővel folyamatosan kevergetve csomómentesre keverjük a kókusztejes egyveleggel.
  5. A panna cottát desszertpoharakba adagoljuk, majd legalább 2 órára, de akár egy éjszakára is hűtőbe tesszük, hogy megszilárduljon.

Levendulás szeder:

  1. A levendulás szederhez egy lábasban egy evőkanálnyi vajon megfuttatjuk a szárított levendulavirágot, vigyázat: mennyei illatok szabadulnak fel!
  2. Hozzáadjuk a feketeszedret, egy fakanállal összetörve a gyümölcsöt.
  3. A levét egy pici chia maggal sűrítjük, ami fontos omega-3 és kalcium forrásként is szolgál desszertünkben.
  4. Mézzel vagy juharsziruppal édesítjük, ízlés szerint. Kerüljük a túlzó hőkezelést, pár perc alatt kellően össze tudjuk főzni a szószt.
  5. Tálaláskor a szedret a megszilárdult panna cottára kanalazzuk. Jó étvágyat hozzá!

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!

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!

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!

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.