ZWIEBACK with SWEET TOPPINGS♥

Ingredients
▶6 zwiebacks
For the persimmon topping
▶fruit pulp of 1/2 ripe persimmon
For the blueberry yogurt topping
▶100g soy yogurt
▶75g blueberries

Spread persimmon pulp on 3 zwiebacks.
Coat the other 3 zwiebacks with yogurt and top with blueberries.
Enjoy!


Love,

PIZZA ZUCCHINIS

Ingredients
▶1 zuchini
▶tomato sauce (homemade or bought)
▶vegan cheese
▶4 cherry tomatoes
▶some basil
▶some oregano
▶salt and pepper

Preheat oven to 180°c.
Cut zuchini into halves.
Spread tomato sauce on them and wash basil.
Cut tomatoes into halves and top zucchinis with vegan cheese, tomatoes and basil.
Season with oregano, pepper and salt.
Bake in the oven at 180°c for about 15-20 minutes.
Serve warm.
Enjoy!

Love,