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Sunshine on a plate

Sunshine on a plate


Summer is here – well, officially it started yesterday, but the weather does not seem to be taking much heed. It has been grey, cool and wet.

It might not be a perfect warm day out there, but I still feel all summery. I am not sure if it is the sunflowers smiling over at me from the table or the sunny plate of food I just enjoyed; a light quinoa salad studded with red beans and golden mango.

I made this dish for the first time a few nights back as part of a little “end-of-the-work-week-feast”. At first I was not convinced the mango would be necessary. So I started by mixing all the other ingredients together: some cooked quinoa, a small can of beans, chopped spring onion and a crisp citrus mustard dressing. I was already quite happy with the result. But it was only when I decided to add the mango that this dish turned into something special. All the flavours pair beautifully, but I think the real magic is in the contrast between the sweet melting mango and the little pops of earthy quinoa. 

The first sunflower - bringing warmth and happiness symbolizing adoration and long levity

The first sunflower – bringing warmth and happiness symbolizing adoration and long levity

 

Ingredients
(hardly altered from the blog ‘Taste Love and Nourish‘)
Serves 4

Salad
200g of red kidney beans (about 1/2 can)
1 ripe mango
1 spring onion
about 1-1 1/2 cups of cooked quinoa
2 tbsp dried cranberries or currants

Vinaigrette
juice of 1/2 lemon
juice of 1 lime
2 tbsp olive oil
1/2  – 1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp ground cumin

Topping
1 tbsp flat-leaf parsley
1 tbsp pumpkin seeds

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Recipe

  1. Rinse the beans well.
  2. Cut the mango into cubes.
  3. Slice the spring onion into thin rings.
  4. In a blow combine the quinoa with the beans, mango and spring onions.
  5. If using, cut the cranberries into smaller pieces (currants do not need to be cut). Add to the salad.
  6. In a small bowl combine all the dressing ingredients: lemon- and lime juice, oil, mustard, cumin, salt and pepper.
  7. Pour the dressing over the salad and carefully combine.
  8. If you have the time, keep in the fridge for 1 hour. Then allow to come to room temperature for 15 min. Salad is fine in the fridge for lunch or dinner the next day.
  9. Before serving. Chop the parsley and sprinkle over the salad together with the pumpkin seeds.

Tips & Variations

Consider some of the following

  • Use red instead of regular quinoa (used in the original recipe)
  • Use black beans instead of kidney beans (used in the original recipe)
  • Add frozen sweet corn kernels (used in the original recipe)
  • add avocado cubes or slices


Serve with

  • As part of a vegan dinner: spicy sweet potato, guacamole, green asparagus and strawberry salad with tortillas
  • Tandoori chicken drumsticks
  • Lambchops

More quinoa recipes

 

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Yes, you read correctly: muffins with lentils! But before I reveal more about this amazing idea for sneaking healthy proteins into your next sweet snack:

Welcome to the New Year! Wishing you all that is good and beautiful for 2015….. which very neatly brings me back to lentils: eating lentils at the beginning of the new year is an Italian custom that associates lentils with prosperity. And although I am in no way Italian, I enjoy symbolic traditions (and lentils). I was searching for a creative new way to prepare them when I stumbled across this recipe, which of course I could not resist. I will admit I was a little doubtful, but (trust me on this) it works!

These muffins are moist, not too sweet, full of flavour (and none of it ‘lentily’) and last but not least they are actually rather healthy: I made them using half whole wheat flour (I have not tried but am sure you can experiment increasing the whole wheat ratio). Also they are made with oil instead of butter. Granted, they contain sugar, but really…… who is going to be thinking about that when they are biting into a muffin that is studded with power packed lentils 😉

I split the batter in to batches to experiment with frozen cherries, blueberries and raspberries. It was a close call, but I slightly preferred the raspberries because of beautiful contrast between the tart fruit and the rich chocolate. Nonetheless I think I will take the same approach next time and making different batches as I liked the variation.  I am sure there are many more options for filling them: chocolate chips and walnuts, half a plum, a strawberry, poached pear…..By the way, I did make some without any fruit, but I found them a little dry and plain in comparison.

But whatever you add, do not leave out the lentils 🙂

Ingredients
(a hardly altered from the blog “Our Fresh Kitchen“)
12 muffins

75g (3/4 cup) green lentils
About 225ml (1 3/4 cup) water
1/2 tsp salt
60g (1/4 cup) all purpose flour
65g (1/4 cup) whole wheat flour
50-60g (1/2 cup) Demerara sugar (NL: donkere basterd suiker DE: dunkeler brauner Zucker)
30g (1/4 cup) cocoa powder
1 generous tsp baking powder
1/2 tsp baking soda
1/4 tsp chilli flakes
125ml (1/2 cup) mild tasting olive oil
2 eggs (see “tips” for vegan alternative)
1 tsp vanilla essence
200g frozen fruit (either half blueberries half raspberries or all of one sort)

Recipe

  1. Bring lentils, water and salt to the boil. Simmer on a low heat for about 45 min. Check half way through to ensure there is enough water. Cook until lentils are very soft and all the water is absorbed.
  2. When the lentils are done remove from heat and allow to cool slightly about 10 min.
  3. Preheat oven to 190C (375F).
  4. Prepare your 12 hole muffin tin(s) (If using a silicon muffin tin no grease is needed otherwise you might want to grease your tin or line it with paper cups).
  5. In a large bowl combine the dry ingredients – the two types of flour, sugar, cocoa, baking powder and – soda as well as the chili flakes.
  6. In a second bowl or measuring cup combine oil, egg and vanilla. Whisk to combine.
  7. Stir the cooked lentils into the dry mix and combine. Then stir in the wet ingredients – the oil, egg and vanilla.
  8. Fold fruit into the batter (even if you are using both types of fruit you can easily use the one large bowl to fold blueberries under half the batter and raspberries under the other half)
  9. Spoon the batter into the prepared muffin tin.
  10. Bake for about 20-25 min or until a toothpick inserted in the center comes out clean (do not over bake as the muffins will dry out).
  11. Remove the muffins from the tin and allow to cool on a wire rack.
  12. Store in an airtight container in the fridge.

 

Tips & Variations

  • For a vegan recipe replace the eggs with a mix of 2 tbsp chia seeds and 6 tbsp water that you allow to sit for 5 min until it forms a gel
  • Instead of the berries you can fold in chocolate chips and/or walnuts, half a plum, a strawberry, poached pear

I have linked this post to the novice gardener’s fabulous initiative of hosting fiesta Fridays
https://thenovicegardener.wordpress.com/2015/01/09/fiesta-friday-50/

Celebrate the season in style by sipping a warm glass of Halloween blood

Celebrate the season in style by sipping a warm glass of Halloween blood


A moment ago we were still enjoying the carefree warmth of long summer days and suddenly the nights are turning long again. By late afternoon the shadows already begin to creep up. By early evening an inky blackness has spread. And as every child knows danger lurks in the dark; monsters, ghouls and unimaginable horror. All of a sudden it is Halloween again – the marker of the line between fall and winter, plenty and paucity, life and death.

Time to usher in the winter season and to celebrate an ending and a beginning in an eternal cycle.

Kick off your Halloween party with these elegant little “blood” shots as appetizer. To stay in the theme serve them with some black grissini.

Should you have already had your Halloween celebrations there is no need to wait until next year to enjoy this little treat. These beetroot shots are a stylish amuse for any dinner party – great for the festive season that is right on our doorstep. (Although in that case I would leave out the plastic spiders….)

Not only do these little shots look stunning and taste fantastic, they can be prepared ahead and can either kept in the fridge for a few days or frozen for up to a month in advance.

 

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Ingredients
(I have made these shots for years and have no idea where I found this recipe or who I have to thank for it)
About 1 liter which makes 20 glasses of 50ml

Optional: black plastic spiders
1 bunch (15g) fresh tarragon
200ml yoghurt (use a liquid
2 red onion
3 tbsp light brown sugar (NL: gele basterdsuiker)
75ml red wine
3 tbsp red wine vinegar
1 liter vegetable stock (hot)
500g cooked or roasted beets*
Salt, pepper

Recipe

  1. Bring some water to the boil and pour over the plastic spiders to clean them.
  2. Chop the tarragon and blend all but 2 tbsp with the yoghurt.
  3. Optional: place a spider half-way in each ice cube.
  4. Spread the yoghurt in an ice cube tray, cover with cling film and allow to freeze.
  5. Peel and finely chop the onion.
  6. Place the onion in a pot and add the sugar. Cover with a lid and cook for 10min on a medium flame. Keep the lid on the pot and shake once in a while.
  7. Add the red wine and vinegar. Cook until it reaches a syrupy consistency.
  8. Peel the beetroot, cut into small cubes and add to the pan.
  9. Pour in the hot stock.
  10. Add the 2 tbsp of tarragon you reserved. Allow all to cook gently for about 15min.
  11. Blend smooth using an (immersion) blender.
  12. Pass the puree though a fine meshed sieve.
  13. Season generously with salt and pepper.
  14. Serve the soup in small (shot) glasses with an ice cube.
  15. To store: The soup can be cooled and kept in the fridge for a few days. Alternatively it can be kept in the freezer for up to a month. Remove from the freezer a day before serving to allow to defrost in the fridge. Heat for 5min on a medium flame.

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Tips & Variations

Consider some of the following

I prefer roasting beets but they can also be cooked. Heat oven to about 200C (400F) Wash the beets. No need to peel. Fold a large piece of aluminum foil double. Place the beets on top and rub with oil, salt and pepper. Wrap the foil loosely around the beets make sure the foil is closed well. Roast the beets for 40-60 min or until a knife pierces the beets easily. The beets keep in the fridge for up to a week.


Serve with

More Halloween party treats

One plate and two forks is all you need to enter chocolate heaven

One plate and two forks is all you need to enter chocolate heaven

Summer has been amazing with seemingly endless sweltering days. But ever so often this glorious weather is punctured by bland grey skies or a powerful rainstorm; Iittle reminders that this summer is not everlasting and that I better enjoy every single beautiful day.

So I have not been doing much cooking at all. On work nights I might throw together a quick dinner, but in the weekends I have been (literally) eating out as much as possible- I’ve been enjoying rooftop, waterside and pavement dining.

There have only been very few exceptions were I was tempted to invite friends over and cook a meal. And even then I did not want to spend long hours indoors preparing dinner. But then at the same time, when my friends are sitting at a table laughing and chatting, I want to be with them instead of standing in the kitchen putting together a meal. This dessert was exactly right:

this chocolate torte comes together quickly and can be made the night before – or earlier in the day.  After it has baked and cooled, you just pop it into the fridge until it is time for dessert.

This torte is decadent; it is so moist it almost has the consistency of a mousse. You can bake one large torte to serve a crowd or, for a romantic, informal dinner, you can make a smaller torte and serve it on a single plate with two little forks to share.  Either way, it is fabulous with a little whipped cream and a tart raspberry sauce or the way I prefer it: piled high with fresh summer fruits.

 

Pure, sensuous and rich decadence

Pure, sensuous and rich decadence

 Ingredients

(from the blog ‘Almacucina’)
Two small 16cm or one 22cm torte – serves 4 to12

110g (6 ounces) 70% dark chocolate
1 tbsp butter
30ml (1/8 cup) strong black coffee (brewed or instant)
3 large eggs, at room temperature
55 (1/4 cup) of (unrefined) sugar
1 tsp vanilla extract
120ml (1/2 cup) heavy whipping cream
a sprinkling of sugar

Recipe

  1. Line the bottom of two 16cm spring form pans (or one 22cm pan) with a circle of parchment paper.
  2. Preheat oven to 175C (350F)
  3. Au bain marie* melt the chocolate, butter and coffee, stirring once or twice. Once melted remove from the heat and allow to cool a little.
  4. Bring some water to the boil.
  5. Using an electric mixer whisk the eggs on high, gradually adding the sugar. Add the vanilla and continue to whisk until the eggs are pale and have double in volume – about 3 – 5 min.
  6. In a separate bowl whisk the cream until soft peaks form.
  7. Using a spatula fold the cream into the chocolate with a few quick strokes until incorporated.
  8. Then add the egg and fold in gently and quickly.
  9. Pour batter into the prepared form(s).
  10.  Fill a large pan or deep baking tray with the boiled water. Carefully place the cake pan(s) inside. The water should come about 3/4 way up the pan.
  11. Place in the oven for 25 min (maybe a little longer if using a large pan). The torte is done when it feels slightly bouncy but firm when you press lightly with your finger.
  12. Remove from the hot water bath and allow to cool 10-20 min.
  13. Cover and chill in the fridge for at least 4 hours or overnight.
  14. To unmold run a knife or spatula around the sides. If you find the bottom of the cake is sticking you can place the pan over a small flame to heat the base. Sprinkle the top of the cake with a little white sugar, to keep it from sticking when it is cut.
  15. If you are serving the torte in wedges use a hot wet knife to cut it, cleaning the knife after each cut.

 

* Au bain marie means melt in a heated water bath: bring a pot of water to the boil and then immerse a second pot/bowl until it sits about halfway inside the water. Keeping the water on a soft simmer allow the chocolate to melt.


Serve with

  • Fresh summer fruit (blueberries, raspberries, blackberries)
  • Whipped cream and a raspberry sauce

 

An effortless, spectacular breakfast treat.  Oh baby, what a discovery!

An effortless, spectacular breakfast treat.
Oh baby, what a discovery!


I love to travel – an even bigger hobby than food (ok, that is cheating as travel always involves food).  Usually travelling is about discovering faraway places and exotic lands. Which makes it even more special to discover a hidden gems on my own doorstep.  Again, I am not being accurate… this discovery was not quite THAT close to home, to be honest.

I was visiting friends up in the north. They took me to visit this little town so far off in the northern corner of the country that my navigation system actually took me through Germany on my way home. But back to this amazing place, the fortress town of Bourtange.

A short history of the place: it was built, it fell into ruin and it was rebuilt. To add some dates to that 1593, 1851, 1967. But those facts really do not say much. That is why I borrowed the below picture from the town’s website.

 

 

Stellar discovery - Bourtagne fortress

Stellar discovery – Bourtange fortress

 

The reason for the fortresses star shaped design was the increased use of the canon in battle in the 15th century. The old medieval ring shaped fortresses proved vulnerable to cannon fire, which resulted in the rise of the star shaped fortress first in Italy and then throughout Europe.

But as I said at the beginning of this post: travel always involves food and this little trip was no exception.  Before we set out in the morning I was treated to a fabulous breakfast. It has become quite a tradition that, whenever I visit, we start the day in the kitchen were HMM and I get to chat whilst JMM conjures up the most amazing treats for us – like those tasty scones I posted a while back.

So here I am sitting in a Dutch kitchen about to discover the skillet pancake which in the States is apparently also known as Dutch Baby Pancake or German Pancake. As I have never seen one of these babies either in the Netherlands or in Germany I was a little puzzled, but Wikipedia is quick to explain that these pancakes were the invention of a Seattle restaurant in the first half of the 19th century and that the use of “Dutch” was s a corruption of the German, “Deutsch”.  But enough talk of faraway places, time for food:

These pancakes are whipped up within no time and are much less effort than regular pancakes as they cook all on their own in the oven. The pancake puffs up magically whilst baking and it is at its best if the crust is lightly crispy whereas the center still has a custardy texture.

These fluffy make a great vehicle for any type of topping: I was treated to icing sugar and apple sauce, but you could add fresh berries, oven-roast strawberries,caramelized pear – the variations are endless.

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Ingredients
Serves 1-2

 

1 tbsp oil or 2 tbsp butter
3 eggs (room temperature)
60g all-purpose flour
120ml milk
a few drops of stevia (maple syrup, or sugar)
a pinch of salt
a few drops of vanilla essence
optional: a pinch of cinnamon


Recipe

  1. The batter can be prepared the night before and kept in the fridge. (I find they turn out even better when rested.)
  2. Heat the oven to 200C. Place a skillet or oven dish in the oven to heat up.
  3. Once the dish is hot add a few tablespoons of oil or butter.
  4. Whisk the eggs until well combined.
  5. Add the milk, stevia, salt, vanilla and cinnamon if using.
  6. Add the flour. Combine well.
  7. Pour the patter into the piping hot oven dish.
  8. Bake for 20-30 min. It should rise beautifully. You are looking for a golden center and a lightly dark edge.
  9. Serve hot as it will fall very quickly
  10. Toppings are endless, but I adore strawberries and icing sugar.

 

Tips & Variations

  • add some berries to the batter
  • add some lemon zest instead of the cinnamon
  • make small pancakes by baking them in a muffin pan and reducing the cooking time slightly
  • want something slightly similar but savory – try this Yorkshire Pudding recipe


Serve with

  • apple sauce and icing sugar
  • fresh strawberries and icing sugar
  • fresh berries and yoghurt
  • lemon juice and maple syrup
  • brown sugar
  • caramelized pears
  • stewed (frozen) fruit or raspberry apple compote

Other pancake recipes

 

Pumpkin Quinoa Pancakes

Pumpkin Quinoa Pancakes

Pancakes Buckwheat

Pancakes Buckwheat

Pancakes Ryeflour Pear

Pancakes Ryeflour Pear

Oat Banana Pancakes

Oat Banana Pancakes

Buckwheat Blinis

Buckwheat Blinis

Socca Pancake

Socca Pancake

Oat Egg White Pancakes

Oat Egg White Pancakes

Rice Pancake

Rice Pancake

Rice Patties

Rice Patties

Apple Pancake Rings

Apple Pancake Rings

Buckwheat Crepe

Buckwheat Crepe

Enjoying the good life with abandon but without any of the guilt.

Enjoying the good life with abandon but without any of the guilt.

I’ve really been slacking on posting vegetable recipes regularly. It has been ages since my last Veg of the Week post.  But this discovery is so fabulous it really deserves the special honour of being vegetable dish of the month. Actually this is my most exciting discovery this year.

Now I thought I would lure you in by describing this as a no-noodle lasagna. If I had been more forthcoming in my description, I am sure I would have scared you off. But now I have got you reading, I will reveal what the best replacement is for regular lasagna sheets. It is not zucchini (too moist), nor aubergine (too chewy) it is…. white cabbage.

Crazy I know! But believe me, it works!!

I will own up that I really do not like white cabbage. I am still haunted by childhood memories of limp, grey, funky smelling cabbage leaves wrapped around greasy, tasteless rice and mince. Couldn’t stand the stuff.

Never thought I would ever post a white cabbage recipe, but here I am raving about the stuff. Once you briefly blanch the leaves in boiling water and layer them with a Bolognese sauce and cheese, you have the most amazing carb-free lasagna. The cabbage leaves have a comforting bite that is similar to al dente pasta sheets; lightly chewy but soft at the same time.

You can stick to your regular recipe for traditional Bolognese sauce. Just make sure you meat sauce is on the dry side as the cabbage sheets will not soak up moisture as lasagna sheets do. For this dish I added plenty of mushrooms to bulk up the sauce with some extra fiber and minerals. As you are being unconventional already, I suggest you skip the effort of making a béchamel and give the below combination of ricotta, cottage and cream cheese a whirl. I really enjoyed both the texture and flavour it added to the dish.

The result is an amazing lasagna that has the same comfort as a regular lasagna but is just that little bit healthier. And like a regular lasagna I feel that this one tastes even better reheated the next day. So, make sure you make a double portion…. at least.

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Ingredients
(inspired by the blog ‘Simple Roots Wellness‘)
Serves 3-4

500g mushrooms
2 onions
2-3 garlic cloves
(300g-) 500g mince
1 can of peeled and chopped tomatoes
a pinch of chili flakes
1/2 tbsp honey
optional: a dash of Worcestershire sauce
salt, pepper
about 1/2 head of white cabbage (the outer leaves are a little handier then the ones closer to the core)
optional: 10g of chives
2 eggs
200g cottage cheese
100g ricotta cheese
100g (light) cream cheese
1 tsp mustard
100g cheese for grating

 

Recipe

Make the sauce

  1. Bring a very large pot of water to the boil (I use the largest pot I have.)
  2. Slice the mushrooms and fry them in a wide pot or large deep fry pan until just tender. Remove from the pan and set aside.
  3. Chop the onion and fry in the same pan.
  4. When the onions are translucent, mince the garlic and add it. Stir until fragrant.
  5. Add the mince meat and stir, breaking it up, until the meat has just coloured.
  6. Add the tinned tomato.
  7. Season the sauce with chili, honey, Worcestershire sauce, salt and pepper.
  8. Allow the sauce to simmer whilst preparing the rest of the dish. Stir once in a while and add a little water if it starts to get too dry. (When you assemble the lasagna the sauce should be quite thick as the cabbage leaves do not soak up liquid as regular lasagna sheets do.)

Prepare the cabbage

  1. Carefully peel the leaves off the head of cabbage. Cut out the thick ribs. You are looking for looking for the amount of leaves that will comfortably cover a teatowel when placed next to each other.
  2. Place the leaves into the boiling water until they turn opaque (about 2-3 min, but can vary depending on the amount of water). Using a slotted spoon remove the leaves and lay them on a kitchen towel to dry. Depending on the size of your pot you might have to do this in a few batches.

Make the sauce

  1. If using, chop the chives.
  2. Whisk together the two eggs.
  3. Add the ricotta, cottage and cream cheese and blend.
  4. Season with mustard, salt, pepper and add the chives.

Assemble the lasagna

  1. Heat the oven to 175C.
  2. Place 1/4 of the meat sauce in the bottom of a dish (about 20x35cm).
  3. Top with 1/3 of cabbage “noodles”.
  4. Add 1/4 meat sauce and 1/2 the cheese mix.
  5. Another layer using 1/3 of the “noodles”.
  6. 1/4 meat and the rest of the cheese mix.
  7. The rest of the “noodles”.
  8. The remainder of the meat.
  9. Bake in the oven for 20 min. The dish can be prepared until this step and then refrigerated to be finished another day.
  10. Grate the cheese and sprinkle on top.
  11. Bake for another 20 min.
  12. Allow to rest before 5-10 min before serving.

 


Serve with

  • A green salad made from lettuce leaves or green beans

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Some of the health benefits of cabbage

  • White cabbage are a Good source of vitamin C and folate and potassium
  • Cabbage is filled with antioxidant power. This enables our systems to fight free radicals and clear up toxins, including potential carcinogens.
  • The fiber in cabbage keeps your blood sugar levels from fluctuating and also regularizes bowel movements. Cabbage is anti – inflammatory vegetable
  • Eating cabbage may also reduce the risks of heart disease, stroke and cancer, specifically colon cancer.
  • It speeds healing of ulcers and improves digestive health.
  • Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation.
    (Source: tarladalal.com)

 

More recipes replacing carb with veg

 

Breakfast- (lunch-, high-tea-, snack-) muffins

Breakfast- (lunch-, high-tea-, snack-) muffins


This post is one big thank you to my dear friend MJ!

What for, you ask?

She was the one who got me blogging. She introduced me to the site “Tastespotting” – a real smörgåsbord of food blogs. And reading blogs inspired me to start my own.

Blogging made me discover that my passion for food is broader than just cooking. At some point I realized that I was really having fun styling food pictures and now I am learning that I might actually get pleasure from writing as well (“might” as sometimes stringing together words seems the hardest thing J ). Such a fabulous journey, so many hours spent doing something I enjoy.
….and she is the one who triggered this.

What is the occasion, you ask?

This week, for the first time, Tastespotting published a picture of mine. The result: 258 views in one day (and 200 the next). I was totally caught off guard. (Exactly as I was the first time somebody, who was not a friend, “liked” one of my posts.)

When I started this blog I had no clear goal in mind; one day I just found myself posting. The blog was about keeping a food dairy and about sharing my discoveries with friends; I never thought about any other visitors. By now I have made some lovely blogging friends and I have actually had responses from total strangers that have cooked recipes I shared (Can you imagine someone in Australia actually cooked my mum’s Ethiopian Lamb Stew?!).

What recipe could be good enough for the occasion, you ask?

How about one more thing that I am thankful for:  the recipe for those amazing muffins that MJ baked when I last visited her in Finland.

Just imagine: you are a house guest. You get to sleep in, but then the sweet scent of baking lures you out of bed and to the breakfast table where you are greeted with a tray full of fresh, golden muffins. And there you are, sitting at a kitchen table in sunny Finland digging into freshly baked muffins.

I’ve made these muffins several times since – gently sweet and brimming with goodness. They are just as fabulous with a quiet cup of afternoon tea as they are with a strong cup of morning coffee.

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Ingredients
(slightly altered from ‘BBC Good Food‘)
12 muffins (around 180 kcal each)

1 ripe banana
2 large eggs
150ml low-fat yogurt (I use Total % Greek Yoghurt)
50ml canola oil (DE: Rapsoel, NL: Koolzaadolie ) alternatively you could use sunflower oil
100g apple sauce or puréed apples (I use my simple freezer apple sauce for this -about 1/2 apple)
4 tbsp honey
1 tsp vanilla extract
200g spelt flour (the original recipe uses wholemeal)
50g rolled oats, plus extra for sprinkling
2 tsp baking powder
1  tsp baking of soda (NL: zuiveringszout, dubbelkoolzure soda, natriumbicarbonaat, DE: Natron)
1½ tsp cinnamon
pinch of salt
100g (frozen) blueberries (or use raspberries as my friend MJ did)
2 tbsp mixed seeds (pumpkin, sunflower and flaxseed)

 

Recipe

  1. Heat oven to 175C.
  2. Line a 12-hole muffin tray with cup cake liners.
  3. In a bowl mush the banana with a fork.
  4. Heat oven to (180C) 160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases.
  5. Mush the banana with the fork.
  6. Whisk in the eggs.
  7. Then add the yoghurt, oil, apple sauce, honey and vanilla. Mix well.
  8. In a separate bowl combine the flour, oats, baking powder, baking soda, cinnamon and salt.
  9. Pour the wet ingredients into the dry and bring together quickly, but do not overwork.
  10. Fold in the (frozen) blueberries.
  11. Spoon the batter into the prepared muffin tin.
  12. Sprinkle with the extra oat flakes and seeds.
  13. Bake for 25-30min until they are golden and a skewer inserted into the centre comes out clean.
  14. Remove from the oven and allow to cool a little.
  15. They taste fabulous hot or cold (the next day)

IMG_4201

Thank you M, for amazing memories of Finland, friendship and food ;-)

Thank you M, for amazing memories of Finland, friendship and food 😉