So I'm a serious cookie lover. As a child I couldn't get enough of soft, chewy super sweet Chocolate Chip Cookies. Serve them with a glass of milk and I was more then happy. Nowadays I am a bit more aware of nutritional values and prefer wholesome nutritious alternatives to cookies as an afternoon-snack. Yet every now and then a cookie craving hits. I always have a tea or coffee in the afternoon and finding a good cookie that combines all the points on my list (nutritional value, taste, ability to be dunked without falling apart, yet no brick texture) it's a very serious business. :-)
Wednesday, 26 August 2015
Monday, 24 August 2015
Current mood: bucketloads of good coffee in the morning or whole pints of English Breakfast w/ milk in the afternoon... and warm cake, biscuits, muffins or anything freshly baked and wholesome-ly sweet. Pre-autumn blues? Maybe.. rainy and grey german weather? Definitely.
- makes one regular sized loaf cake, double the amount for a measurements for a regular-sized springform pan
- 200g fresh or thawed rhubarb, peeled and cut into large chunks (max. 2 inch long)
- a handful of Hazelnuts, blanched
- 150g natural full-fat Yoghurt (3.5%), or non-dairy if necessary
- 60g plus 2 Tbsp coconut oil, alternatively use butter or vegan spread
- 90g plus 5 Tbsp Honey
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 tsp Vanilla
- 220g flour (I used whole spelt, but all-purpose or whole wheat works equally fine)
- 1 and 1/2 tsp baking soda
- 1/2 Tbsp white vinegar
- 60 ml milk, use non-dairy if necessary
1. Mix the rhubarb with 3 Tbsp honey and heat in a small saucepan until slightly softened while interior is still firm. Alternatively heat it in a covered bowl in the microwave for 2:30 minutes on high-heat.
2. Pre-heat your oven to 175°C. Toast your hazelnuts on a baking sheet for 10 minutes until slightly browned. Meanwhile beat the yoghurt, 60g coconut oil and 90g honey on high for two minutes. In a separate bowl mix all dry ingredients. Pour vinegar and milk over the batter and lift in the dry ingredients briefly until just combined.
3. Melt the remaining 2 Tbsp Coconut Oil, mix it with the honey and spread that onto the bottom of your pan. Drain the rhubarb and put it into the bottom of the pan. Sprinkle the hazelnuts on top and cover with the batter.
4. Bake for 30-40 minutes until a skewer inserted comes out clean. Enjoy!
Thursday, 13 August 2015
Good morning! Or good evening, lunch-time, afternoon, night.. (wherever you are). I'm currently experiencing the luxurious problem of a vacation hang over, this kind of feeling like being trapped in a dream which doesn't have to be bad but all you really want to do is wake up and get back to the named vacation place... Croatia has been magical and after a fair share of sun, sea, relaxing etc. it's back to work now: university preparations (paperwork, finding an apartment/room, moving....).
So yes exciting weeks lie ahead! I always cherish breakfast (as you may now by the amount of breakfast pictures on my instagram..) but when times are rushed it becomes a rare occasion to have enough time for artistically prepared breakfast bowls and plates with loads of variety from day to day. That's the point where I get excited to have a good homemade granola as a back up. So today I've got the recipe for an extra-luscious Apple-Cinnamon Granola. In-season Apples unite with a touch of Cinnamon, giving a hint for the upcoming autumn yet a coconut accent keeps it all summery. No butter, eggs or sugar were harmed in the process so it's vegan, refined-sugar free, gluten free and all natural!
I love to make big batches as my sister and I have developed an incredible speed for making granola disappear so we always opt for double batches which will keep us going for about 2-3 weeks. In general one batch should be enough ;-) great enjoyed plain with milk of choice and fruit or get creative and layer it in parfaits, top smoothie bowls with it or grab a naughty handful of it as a snack.. ;-) Enjoy!
Apple Cinnamon Granola
- 2 apples, washed, cored and cut into large chunks
- 1 Tbsp Cinnamon
- 2 Tbsp Coconut Oil
- 5 dates (Medjool or Deglet Nour), pitted
- 100g shredded coconut
- 500g oats (use gluten free if needed)
- 150g mixed nuts (I used walnuts, pecans, cashews, almonds and hazelnuts)
1. Preheat your oven to 175°C. Heat the apples on the stovetop and cook on medium heat for 5 minutes, then add the dates and cook for 5 more minutes until soft. Take off the heat.
2. Combine at the oats and the cinnamon. Blend the apple and date mixture with a blender or kitchen machine until smooth. Mix in the oats and oil.
3. Spread onto parchment lined baking sheets. Use a fork to loosen up large chunks. Bake for 10 minutes. Meanwhile toast the nuts in a pan, stirring occasionally until browned. Remove and let cool. Chop the nuts or leave them whole.
4. After ten minutes give the granola a good stir and return to the oven for an additional 15 minutes.
5. Stir again and add the coconut. Continue baking until coconut is toasted and granola is lightly browned and crispy. Remove from the oven, stir in the nuts and let cool completely.
6. Once cooled keep your granola in an airtight container. Keeps for about 2-3 weeks (or even longer, depending on your granola consume). Enjoy!