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 Table of Contents Heyaa Powerfoodie!

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for your support, I’m giving you this mini e-book with
Squash toast three exclusive recipes in it! All three are completely
different so that you can make something for any mo-
Apple almond muffins 6 ment of the day. ;-) I hope you like them! And if you’re
looking for more, you can always check out my blog
Minty nicecream 8 renskroes.com for a whole lot more powerfood inspira-
tion.
More recipes 10

X, Rens

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 Squash toast
Of course, we already know and love avocado toast, but what about toast
topped with butternut squash? Now that is next level! My tastiest lunch
recipe for the fall.

Prep time: approx. 20 minutes

Supplies: oven
Keeps for: eat right away
Vegetarian

Ingredients (makes 4 slices of toast)

4 slices sourdough-spelt bread
600 g (1.3 lbs) butternut squash, peeled and cut into cubes
1 shallot
1 tsp apple cider vinegar
a small handful of cilantro (or parsley)
100 g (3.5 ounces) feta
chili flakes, to taste
coconut oil, for greasing
sea salt

Method
Preheat the oven to 200ºC (390 F). Toss the cubed squash in oil, sprinkle
with salt and spread evenly across a baking sheet or roasting pan. Bake
for 30 minutes in the oven until the squash is fully cooked (soft) and the
edges have browned. Meanwhile, finely chop the shallot and the cilantro
(or parsley). Transfer the cooked squash to a bowl and mash. Add the re-
maining ingredients, with the exception of the feta, and toss to combine.
Toast the bread (optional) and mash the feta on top of each slice. Top the
feta with the squash mixture and garnish with a bit more cilantro (or pars-
ley) if you’d like.

Vegan? Replace the feta with coconut yogurt.

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 Apple Crumble Muffins

I was doing a bit of experimenting with baking recently and this was the
result. Let me tell you, these muffins are amazingly tasty! Henceforth, my
all-time favorites for taking to go or alongside my coffee.

Prep time: 15 min.

Baking time: approx. 30 min.
Supplies: oven, blender or food processor
Keep for: 3 days in an air-tight container or 3 months in the freezer
Vegetarian

Ingredients (makes 7 to 8 muffins)

100 g (2/3 cup) wholegrain flour (gluten free)
75 g (3/4 cup) rolled oats  
60 g (scant 1/2 cup) almonds
45 g (heaping 1/4 cup) coconut blossom sugar
½  tsp baking powder
¼ tsp sea salt
2 tsp vanilla powder, unsweetened
¼ tsp ground cardamom
1 egg
30 g (1/8 cup) ghee or coconut oil, melted
½ tsp gingerbread spice mix
330 g (11.5 ounces) apple, grated
1 ripe banana, mashed
¼  tsp apple cider vinegar, unpasteurized

Topping  
1 tbsp coconut blossom sugar
1 tbsp almond meal

Method
Preheat the oven to 180ºC (375 F). Pulse the almonds in the food processor
a few times until finely ground. Combine with the remainder of the dry
ingredients in a large mixing bowl and stir well. Beat the egg and combine
all of the ingredients together. Stir until a thick batter is formed. Fill the
muffin forms. Spoon the topping on top of the unbaked muffins and place
the muffin tin in the middle of the preheated oven. Bake for 30-35 minutes.
Keep and eye on the muffins toward the end of the baking time to ensure
Share your powerfood that they don’t brown too much.

with #renskroes ;-)

6 7
 Minty nicecream

Banana-based ice cream is easy enough to make yourself. I enjoy trying

out all kinds of variations. This version is made with peppermint and is
nice and fresh tasting! You’ll steal the show with this original dessert.
Guaranteed!

Prep time: approx. 20 minutes

Supplies: food processor (recommended) or blender
Keeps for: eat right away
Vegetarian, vegan

Ingredients (makes 2 servings)

300 g (10 ounces) frozen banana, sliced
3 drops of peppermint oil or a handful of fresh mint leaves
1 tsp spirulina or chlorella powder  
100 ml (scant 1/2 cup) coconut water or oat milk
1/4 tsp vanilla extract, unsweetened

Method
Add the ingredients to the food processor and blend until creamy. Don’t
over-process the mixture or it will become too soft. Transfer to two small
bowls using a large spoon and sprinkle with cacao nibs for the bite, if you’d
like! Enjoy ;)

8 9
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