I never understood why would anyone put perfectly fresh and sweet blueberries in the pancake batter. That sounded completely irrational. Cooking fresh berries. Right.
I was probably really hungry the last time I went to the store. I came home with almost a kilo of blueberries. So, I decided to make some blueberry pancakes… OMG! When those blueberrues start popping in your mouth it’s like…
From now on I’m having my pancakes with blueberries!
Ingredients (makes aprox 11 – 12 flapjacks):
- 1 big egg
- 20 g rolled oats
- 10 g coconut flour
- 10 g coconut flakes
- 1 Tbsp vanilla protein (optional)*
- 1/2 Tbsp linseed
- 2 Tbsp Perfect Fit (sweetener)*
- 1/2 tsp baking powder
- 1 big handful fresh blueberries
- coconut oil for baking
- greek yogurt & fresh blueberries to garnish
* I make my own vanilla protein mix: ground vanilla & 50% rice – 50% pea protein
* I’m using Perfect Fit sweetener as I can’t eat sugar. It replaces 100% sugar and 50% fat (avaliable in Spar and VitaCare)
- Put rolled oats, coconut flour, coconut flakes and linseed in a cofee grinder and mix to get a flour like consistency.
- Transfer to a bowl, add Perfect Fit sweetener and baking powder and mix.
- Add an egg an mix altogether until smooth. Start gradually adding milk – the batter shouldn’t be too liquid. Add fresh blueberries.
- Set aside for 5 – 10 mins.
- Spread some coconut oil over the pan. Use 1 Tbsp of batter for each pancake.
- Serve with greek yogurt and fresh blueberries.
It’s been three years since I’ve started my balcony garden. It had its ups and downs. Tomatoes, cucumbers, paprikas, herbs and spinach all worked well, but there were some serious fails with pumpkins and artichokes. And strawberries weren’t any success either so far. I wasn’t even planing to plant them this year but something was telling me I should…
And it turned out to be a good decision, because this year I indeed have strawberries growing at my balcony! They are absolutely delicious, and to be honest, they went straight to my yoghurt in the morning. I would not dare to cook them. But they did inspire me to make this strawberry galette.
- 60 g rolled oats
- 50 g wholegrain spelt flour
- 80 g shredded coconut
- 45 g cold butter
- 1 Tbsp agave syrup or honey
- 1 egg yolk
- pinch of salt
- 30 ml cold water (or more if needed)
- 300 – 350 g strawberries
- 3 Tbsp chia
- 1 big Tbsp strawberry jam (I used 100% fruit content jam)
- 1/2 of vanilla pod
- 1 – 2 Tbsp stevia or sucralose
- Grind rolled oats and coconut in coffee grinder to obtain flour consistency.
- Mix all the flours and salt, than add cold butter and mix evenly. Add agave syrup or honey and egg yolk. Mix and add water as needed. Form a ball, wrap it in plastic foil and let sit in the fridge for 30 mins.
- Cut strawberries in half. Mix all the ingredients for filling.
- Take the dough out of the fridge. Roll it out in between two sheets of baking paper. Put all the filling in the middle and fold the ends inwards.
- Bake for 25 – 35 mins at 180ºc.
- Sprinkle with mint leaves. And yes… vanilla ice cream is always a good idea!
Cranberries and pistachios. Red and green. Christmas par excellence.
- 150 g rolled oats
- 50 g butter or coconut oil
- 1,5 tsp baking powder
- 70 – 100 g water
- 30 g peeled salted pistachios
- 50 g dried cranberries
- chocolate to garnish
- Roughly chop cranberries and pistachios.
- Finely grind rolled oats into a flour consistency.
- Mix oats and baking powder. Add butter (or coconut oil fi using) and evenly mix with hands. Add nuts and cranberries.
- Add water, mix and let sit. Oats will soak up. It it gets too dry, add a bit more water.
- Make small balls and form a thin cookie. Bake at 180º for 20-30 mins depending on thickness. Let cool and garnish with melted chocolate.
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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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