Autumn. It has really started now. You know it for sure, when there’s no sun in the morning. Just gray mist flowing above the city. And rain. Gray, misty, humid. And calm. No kids runing around and playing on the street. Nothing exciting, noting worth getting up actually. I could easily stay in my bed for the rest of the day. With a good book and a cup of tea, listening to the rain touching the ground…
But I have to get up… First thing: coffee. Second thing: breakfast. I always take time for my breakfast. And coffee. It’s a ritual and the most important meal of the day. It starts the engine so it really has to be something good for the body and the soul (I mean for my eyes).
In the morning your body needs energy. Lots of it. So eating fruit in the morning is the right way to start the day. Fresh figs. They’ve been collecting the sun rays all the summer to rejoice with their sweetness in the fall.
There are bananas and there are frozen bananas. I’ve been going mad for banana ice-ceream this summer. It’s basically just mixing frozen bananas in food processor until they turn into a smooth and creamy ice-cream. With a spoon of peanut butter and coconut you’ve got yourself a pure sugar free magic! But that’s for some other time…
And last but not the least, with this rainy and much colder days ahead, you need to boost your body and prepare it for the winter. A spoon of bee pollen a day makes miracles. And brings the sunshine to your day!
Be good people and start your day the right way!
Chia pudding with coconut and frozen banana
- 500 ml plain yogurt
- 2 frozen bananas
- 4 Tbsp ground coconut
- ½ vanilla pod
- 8 Tbsp chia seeds
- handful of frozen raspberries
- 2 figs
- 2 tsp bee pollen
- Finely grind coconut using a coffee grinder.
- Mix yogurt, vanilla, chia seeds and coconut. Let sit overnight in the fridge.
- Peel bananas and let freeze overnigh in the freezer.
- Next day, mix bananas and chia yogurt by using a food processor, blender or hand mixer.
- Divide in glasses, sprinkle with frozen raspberries, fresh figs and bee pollen.
I’ve been just too busy lately, so I’m leaving you with this. Makes a perfect combo with a glass of cold prosecco. And (I actually can’t believe I’m saying this since it’s like 35ºc outside) is totally worth of heating up the kitchen.
Lots of ice cold Prosecco!
And enjoy the summer!
- 100 g wholegrain spelt flour
- 50 g butter
- 40 g ground walnuts
- 1 egg
- pinch of salt
- 4 – 5 big figs
- 80 g sheep’s milk cheese
- 3 Tbsp balsamic glaze
- fresh thyme
- two handfuls walnuts
- Mix flour, ground walnuts and salt. Add cubes of cold butter and mix evenly. Add and egg. Wrap in plastic foil and let sit in the fridge for 30 mins to 1 hour.
- Roll out the dough between two sheets of baking paper.
- Cut figs and cheese. Put in the middle of the dough, sprinkle with salt, fresh thyme, balsamic glaze and roughly crushed walnuts. Fold in the dough.
- Bake at vent option at 190ºC until cheese is lightly browned (about 20 – 25 mins).
This cookies were actually inspired by one of Sarah Britton’s recipes. She’s one of my favorite blogger and her fig newtons were the first thing that drew my attention to her blog. My recipe came out as a result of falling in love with oat crackers.
They’re really simple to make, without any added sugar since figs are already sweet enough and made out of whole grains. I tried making them both with butter and with coconut oil. The butter pastry was easier to work with, but it turned out to be more compact and dry when baked. The coconut version vas more hard to work with. It was more crumbly and there were occasional cracks. But baked, those cookies were delish. Despite those cracks, they did hold together and they looked gorgeous. So I opt for vegan. Coconut.
- 200 g rolled oats
- 45 g coconut oil
- 1 tsp baking powder
- 1/4 tsp salt
- 50 – 70 g water
- 140 g figs
- 2 tsp vanilla extract or 1 vanilla pod
- 2 Tbsp cognac or spiced rum
- 2 teabags of Earl Grey in 1,5 dl water
- 3 tsp chia seeds
- Prepare the fig filling. Pour 1,5 dl water on 2 teabags of Earl Gray. Let infuse for 3-4 mins. Chop figs in quarters. Pour over tea and let sit for 15 mins. Using a hand blender mix well in a smooth paste. Add vanilla, chia and cognac and let infuse.
- Grind rolled oats in flour consistency using a food processor or a coffee grinder.
- Add baking powder and salt.
- Add coconut fat to oat mixture and combine evenly with your fingers.
- Add 50 g water. Add more if necessary, it depends on the oats. Mix with a wooden spoon and let sit for 10 – 15 mins. Do consider that oats will soak up and adding more water might be necessary if too dry.
- Kneed the pastry. Make a ball and put it in-between two sheets of parchment paper. Roll the pastry 0,5 cm thick.
- Make a rectangle at least 12 cm wide. Cut off excess. Generously add fig filling in the middle. Fold both sides and seal (spread some water on the pastry, it will act as a glue). If the dough cracks while folding, don’t worry, the filling will hold it together.
- Cut the roll on small rectangles.
- Bake at 180ºc for 30 mins or until golden brown.
- Cookies will be at their best two days later!
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