Turmeric sunny Lassi

Hey there :)

Usually I am not that big a fan of all that bright colors. Orange, yellow, green… meh. It always feels like they are trying their very best to prove everyone how happy they are. Like saying “Hey, life is awesome man. Smile and dance and sing and blah”. But in a kinda annoying way. Like they want to slap you with all that positive feeling stuff. Look at me, I am so adorable! Mehmeh. Not my colors. So instead I prefer so darker colors, or at least less radiant ones. Dark or royal blue, deep red, or some plain black. Evil, right? ;)

Anyway, this time with this smoothie I sort of liked the color-combination. All this screaming and dominating yeah-yeah!-color-combo. I don’t know why. Maybe because even I kinda missed the sun – even though it gets me sunburns and bad eyesight – and the colors are sort of sunny. Or maybe it is because they contrast so well with the dark background and after all it is about my love for darker colors and I am not cheating on them at all ;)

happycolorlassi3

happycolorlassi2

But really, I total like the colors here. Of the ingredients one by one and the color of the smoothie in total. Yeah.

happycolorlassi24

happycolorlassi6

Also, I am actually not sure if you call this a Lassi. It has yoghurt and cardamom in it so I just went for it. But feel free to correct me if I got the whole Lassi thing wrong. But no matter the name, you still can enjoy the drink. Quick, easy, delicious and with all that beautiful colors. you could also just stare at the ingredients. Might make you happy all the same :)

happycolorlassi7

Cheers!

 

 Recipe Turmeric sunny Lassi

 prep time: 5 minutes +++  serves 1-2

Ingredients

happycolorlassi1

  • 1 banana
  • 1 blood orange
  • ½ mango, flesh
  • 1 Cup natural yoghurt (of course you can use a vegan yoghurt for a vegan version)
  • 1 small piece of ginger (about 2 tsp. grated)
  • 2 Tbsp. turmeric
  • 1 tsp. cardamom

 

Instructions

As easy as a smoothie. Just put everything in a blender and blend. (Of course you need to peel the fruits first)

Dust with some more turmeric. Or don’t. Whatever you prefer ;)

happycolorlassi8

Sweet Potato Brownie Muffins

Hey there :)

I made some sweet potato bread the other day, but baked too many sweet potatoes for it and still had a small one left. So what to do with it? I was torn between some sweet potato waffles or some sweet potato brownies. Well, the brownies won. Actually they are brownie muffins as the dough wasn’t enough to fill out a brownie tray ;) So I had individually round brownies and they were good :)

süßkartoffelbrowniemuffins2

süßkartoffelbrowniemuffins5

My boyfriend insisted they were a bit to nutty for him. But as they contain no nuts at all I just think he’s nuts and somehow his brains went into his mouth while eating. Seriously. They were not nutty. They were good and decadent. And there would be nothing wrong with nutty anyway.

 

The sweet potato really works well in brownies as it compliments the gooey-ness and keeps them super moist. Nomnom, soft interieur :)

süßkartoffelbrowniemuffins4

If I didn’t know there was sweet potato in it I wouldn’t have guessed it. The espresso deepens the chocolate flavor, which is really intense in these. They have dark rich flavor so if you like dark chocolate I think you might like them as well.

If you don’t eat wheat I am pretty confident you can swap the flour with ground almonds or hazelnut and (for a really nutty version ;)) I also think you could leave out the egg and use a couple of tablespoons of applesauce for a vegan version. But I have to admit I haven’t tried either, so it’s just guessing.

süßkartoffelbrowniemuffins1

Recipe Sweet Potato Brownie Muffins

prep time: about 15 minutes + baking time +++ yields: 6 muffins

Ingredients

  • 1 Cup /100g sweet potato puree (made from one small sweet potato, just bake the potato at 175° for about 30 minutes until soft and then mash it)
  • ¾ bar / 70g dark chocolate, chopped
  • 1/3 Cup / 85ml hot espresso
  • 1 egg
  • ½ Cup / 60g coconut sugar (or brown sugar would work as well)
  • 2 Tbsp. raw cacao powder (mine was orange scented, but normal is just fine)
  • 1 Tbsp. nutbutter of your choice
  • ¼ Cup / 30g whole grain wheat flour
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • 1 tsp. vanilla powder or vanilla extract
  • dusting sugar, optional

 

Instructions

Brew some espresso. In a bowl pour the hot espresso over the chocolate and stir until the chocolate is melted.

In a big bowl mash 100g of baked sweet potato (about one smaller potato) or if you have potato puree just put it in a bowl. Add the espresso-chocolate mix, the egg, nutbutter and sugar and mix well.

Then add the flour, baking powder, cacao powder, cinnamon and vanilla and stir again to combine. A spoon is totally enough, no need to take out your kitchen machine.

Fill into muffin tins (I have used silicone ones as they don’t stick) and bake at 175°C for about 25 minutes. They should still be very moist inside but if you prefer firmer muffins, just bake them a bit longer.

If desired dust with some powdered sugar once they’ve cooled down.

Sourdough: How to make your own Starter + Easy and fast Whole Grain Bread Recipe

Hey there :)

In a lot of baked recipes I use sourdough so in case you don’t quite know what it is and what it does here is some info on my good pal. This post will be just short summary plus a how to make a starter yourself. It certainly is not the Holy Grail. There is a lot more to know and there are many ways to create a starter. This is the “technique” I have used when I made my own. I think it is the most simple and pure way to make a starter and I am happy with the result. But just so you know, there are different ways asking for different ingredients :)

 

What is Sourdough?

Sourdough is a mixture made mainly of water and flour that captures some microflora that is naturally present almost around everything :)

Meaning sourdough uses wild yeast and lactobacilli to make the dough rise. The lactobacilli makes the readily baked bread taste a bit sour – hence the name sourdough – but it will also help keeping the bread fresh longer thanks to the lactic acid it produces.

sauerteig3

Working with sourdough will usually require a longer fermentation time compared with doughs that use baker’s yeast. Combined with the occurring acid this also helps breaking down the gluten in the flours, making it more digestible. Some people that don’t tolerate gluten in normal breads can actually eat bread made with rye and sourdough. But that doesn’t work for everyone unfortunately.

What all this means is you have to be more patient, but you will also be rewarded with a more gut-friendly loaf.

Also, sourdough isn’t exclusive to making bread. You can also use it for pizza or make some sweet treats like cakes or cookies or pancakes and waffles. Sky is the Limit ;)

sauerteig5

 

A sourdough starter.

Here we go. The starter. A sourdough starter, sometimes also called leaven, is basically made from flour and water. It will use wild bacteria that it gets from its surroundings to leaven the bread.

How to make a starter?

As said, you will need two ingredients: water and flour. That’s it. Some people make starter by adding some yoghurt, sugar, raisins, yeast or other stuff to it. But for the starter I made I have used only flour and water. I am perfectly happy with my starter as is, so I don’t see a reason for myself to add other things even though it might speeden up the process.

 

Tools you need

a scale. Seriously, if making bread a scale isn’t really just a mybe-option. You need to be more precise than with “normal” baking. A scale will help you with that big time. No cups and stuff :)

a wooden spoon. Just for stirring. Wooden is best, but any spoon will work if you don’t have a wooden spoon (which I would find hard to believe)

a big bowl. Jep. big. Don’t underestimate the growth of your starter. The ingredients might make you think a small bowl or glass will do. But no, it won’t, believe me. When I made my first starter I used just a big mason jar and I thought it was enough. I wasn’t. That stuff is farting ;)

 

 

“Recipe ” Sourdough Starter

Ingredients

  • 350g whole grain rye flour (100g+100g+ 150g) Can you use another type of flour? Yes you can. But whole grain is optimal. The ore refined the flour, the less active bacteria  it contains that is needed for an active starter. Rye flour also works better than wheat, but it will work with either type. Maybe it will need a bit more time.
  • 350g water (100g+100g+ 150g) Can you use Cola, coffee or vodka? No. Don’t. Water is the thing.

 

Instructions

Day 1

In a bowl mix together 100g of flour and 100g of warm (not hot) water. Stir until well combined. Cover with a damp towel and set aside for 24 hours at room temperature.

 

Day 2

Take the bowl from Day 1. Stir the mixture. Then add 100g of warm water, and stir until combined. Then add 100g of flour and stir until combined. If the mixture is too dry so it cannot be mixed thoroughly, add another 10g of water. Cover with a damp towel and set aside for 24 hours at room temperature.

 

Day 3

Take the bowl from Day 1. The mixture should be a bit bubbly and smell a bit sour. This is how it should be. To the mixture add 150g of warm water and stir until combined. Then add 150g of flour and stir until well combined. If the mixture is too dry so it cannot be mixed thoroughly, add another 10g of water. Cover with a damp towel and set aside for 24 hours at room temperature.

 

Day 4

Take the bowl from Day 1. The dough should have risen noticeably and have some bubbles and a sour smell. If it does, congratulations :) You hereby are in possession of your own sourdough starter. Dance in joy, sing out loud, bake your bread :)

In case your dough isn’t bubbly and airy, add another 50g of water and 50g of flour and set aside for another 24 hours.

 

Notes on the starter              

Can you use less flour? Yes you can. Just make sure you reduce the water by the same amount. For example 50g flour+50g water on day 1, 50g flour+50g water on day 2 and 50g flour+50g water on day 3 might work just as well. Just check if the starter is bubbly enough on day3. If not, add another portion and wait another day.

This starter is a baby. It still might be a bit weak and might need a bit help to access its full potential. So it might be useful, when baking your first three breads, to add just a bit of baker’s yeast, just until your baby is strong enough to walk on its own. With every feeding it will get stronger and eventually it can lift your bread all on its own. Or if you don’t mind a mild rise go ahead and bake without yeast :)

This rye starter can easily be turned into a wheat or spelt (or even oat) starter. Just use about one tablespoon (25g) of the starter and feed it with equal amounts (by weight) of the needed flour and water. You won’t get a 100% pure starter by that, but that isn’t a problem at all. Only if you want a 100% wheat or spelt starter, you will have to go all the way to make a new starter with just that sort of flour.

By the way, if you know someone with a starter ask if you can get a bit of it. You can add it to your own starter to give it a boost. I actually got some starter from a colleague. Although my starter was already made at that time and was strong enough for a bread without yeast, I still added it for extra strength :)

 

How to store a starter?

I always keep about 150g of the starter in a glass jar in the fridge. My jar is not airtight and that works well. But I know some people prefer airtight. Your choice. I bake bread almost every week and hence feed it every week. But feeding it every two weeks should be sufficient in my opinion. But as always, there are loads of different opinions on the net, just make your own experiences :)

You can also freeze your starter if you don’t bake that often or add a lot flour to dry it. Like this it will last longer without a feeding.

 

 

Ok, so now you have a lot of starter. Here is a very easy basic bread recipe, ideal for beginners without much fuss and also, for a bread, it is done really quickly. It’s a recipe for a bread made with just whole flours (mainly rye) and not really much more. It is nothing fancy, nothing to brag with. Just plain and basic read. It’s my default recipe when I am busy or don’t feel like checking on my loaf every 30 minutes for a turn and fold. If you have never baked bread, this is an easy start :)

 

Recipe Whole grain simple sourdough bread

prep time: about 10 minutes + 2 hours waiting time + 1 hour baking times +++ yields: one big loaf of bread

Ingredients

  • 550g sourdough (made from rye)
  • 240g whole rye flour
  • 120g whole wheat flour
  • 260g water
  • 12g salt
  • 5g molasses or honey (optional)
  • optional: 10g yeast if your sourdough still lacks some power
  • optional: fold ins like sunflower seeds, sesame seeds, flax seeds, chopped nuts…

 

Instructions

Mix together all the ingredients, starting my adding the water to the sourdough, then adding the salt, molasses and flours (and fold ins if desired). Mix with a handheld blender on medium low for about 5 minutes. Let rest 30 minutes in the bowl.

Then transfer the dough into a big loaf pan, not filling it more than 2/3 to the top. You will need a dough scraper for that. At least this will make it a lot easier. Brush the dough with a bit of water and leave to rise for about 60-90 minutes. The dough should expand noticeably.

At least 20 minutes before you will bake the bread preheat oven to 250°C.

simplebread3

Place the bread in the oven and pour a cup of water into the oven (or on a hot baking tray positioned on the lower part of the oven). Bake for 10 minutes at 250°C, then lower the temperature to 200°C, keep baking for 5 minutes and lower again to 175°C. Bake for another 45 minutes. If the top gets to dark, cover with aluminum foil. Take the bread out of the oven and out of the loaf pan (being careful as it is hot. You might need to wait for 5 minutes.) Place in the oven without the loaf pan for another 5-10 minutes. Take out of the oven and let cool completely.

 

simplebread4

Sourdough Emmer Bread

Hey there :)

 

So far this year I have been playing around with different grains when baking bread. Not that I was running out of normal flour… No, that will never happen.. I kid you not when I say we have 10 different bags of flour in our cupboard.. I have a flour obsession…

I just wanted to test how grains like millet, amaranth, buckwheat etc. work in a bread. And they work quite well and sometimes they also lend a totally different flavor. Amaranth for example really hast some interesting strong flavor :)

This bread however tastes like some pretty classic bread, maybe a bit nuttier and earthier. But it is a taste you will be used to. It is however made with emmer, an ancient grain that nowadays isn’t as common anymore. It is related to wheat and also contains gluten, so it is not a substitute if you are intolerant. It has however more nutritional value than your standard wheat. And it is wayyy more expensive… if you can find it, that is. To be honest I couldn’t find in any local store so far, so the internet might be a better place to look for it ;)

But even with its price and hard-to-come-by-ness, it is worth to give it a go, as it is really healthy. Plus I love experimenting with new stuff. So if you can get your hands on emmer (or emmer flour), go get it ;)

emmerbrot4

For this recipe I have used whole emmer berries and ground them myself and that worked perfectly fine. But I guess using some (whole grain) emmer flour will be ok, too. For the base I went with rye-sourdough and I also added some spelt flour to the dough. So it’s not a 100% emmer bread, but still has enough so you can call it the main ingredient here :) The recipe will take some time to make, but most of it will be passive waiting time and won’t require an active you working the dough. So if you plan your schedule, this bread is quite manageable :)

emmerbrot1

emmerbrot6

 

 

Ingredients

Soudough:

  • 50g sourdough starter
  • 75g whole grain rye flour
  • 75g water

Emmer –“pudding”:

  • 50g emmer flour or emmer berries
  • 250g. water

 

Main Dough:

  • all of the sourdough
  • all of the emmer-pudding
  • 200g emmer flour or emmer berries
  • 150g whole grain spelt flour
  • 50g water
  • 10g butter or coconut oil
  • 10g molasses
  • 10g salt

 

Instructions

Day 1

Mix your sourdough starter with rye flour and water an set aside for at least 10 hours until it gets bubbly and active.

Day 2

Mill 250g of your emmer berries. If you already have emmer flour you can skip that step.

Measure 50g of emmer flour and combine in a small pan with 250g of water. Over medium-low heat bring the mixture to a simmer, stirring constantly, for about 2 minutes until you have a pudding like consistency. Take away from the heat and let cool. This step can also be done at Day 1

Mix all the ingredients except for the salt together in a big bowl and knead for about 10 minutes until thoroughly combined. Set aside for autolyze for about 30 minutes.

After 30 minutes add the salt to the dough and knead again until evenly distributed.

Set the dough aside for 4 hours, stretching and folding the dough every 30 minutes.

On a floured workplace take out the dough and divide it into 5 equal parts. Form the dough into round and place them one after another into a long and greased baking tin OR use a small one and bake half of the dough as pan rolls. Up to you. Sprinkle some flour on top and place covered in the fridge (or somewhere outside if it is cold enough) for about 10 hours for a long fermenatation.

 

Day 3

Preheat your oven to 250°C. Take the dough out of the fridge and let sit at room temperature for about 30 minutes. With a knife or dough scraper press little Xes on each part of the dough. Place the bread in the middle part of your oven and pour 1 Cup of water into the oven or a hot baking tray on the lower rack of the oven. Bake for 10 minutes then reduce the heat to 200°C and bake for another 35-45 minutes. After about 30 minutes take the bread out of the tin.

Granola-Seed Bars

Hey there :)

Granola bars is a thing I make every once in a while. It’s easy to make and perfect way to get rid off some leftover ingredients. In my case I’m talking about nut pulp. I make nutmilk almost on a weekly basis so naturally all those ground nuts need a purpose. I hate throwing food away… but I also can’t just put them in my freezer for forever :)

So granola bars is one of the go-to-things I make. I have to be honest, the base I am using does not change a lot, but I play around with spices so they will taste just a bit different every time.

Granola bars are also a perfect way to increase one’s protein intake as you can stuff them with lots of protein rich food or just you can add a scoop of protein powder. Makes it also a nice after workout snack :)

müsliriegel3

müsliriegel2

Recipe

prep time: 10 minutes + baking time +++ yields: about 12 bars, but depends on how big you slice them

Ingredients

Dry

  • 1 ½ Cup / 175g leftover nut pulp from making nut milk, or almond meal
  • 1 generous Cup / 105g rolled oats
  • ½ Cup / 60g chopped walnuts
  • 1/3 Cup / 45g pumpkin seeds, shelled
  • 1/3 Cup / 45g sunflower seeds
  • scant 1/3 Cup / 65g coconut sugar, or brown sugar
  • 2 Tbsp. chia seeds
  • 1 Tbsp. hemp seeds, shelled
  • 1 tsp. lucuma powder (optional)
  • 1 tsp. vanilla powder
  • 1 tsp. tonka bean, freshly ground
  • 2 tsp. cardamom
  • 1 tsp. turmeric.
  • ½ tsp. salt

 

Wet

  • ½ Cup / 130g nut butter of choice
  • ½ Cup / 125ml rice syrup

 

top

  • about ½ Cup / 70g chopped dark chocolate

 

 

Instructions

In a big bowl mix together all of the dry ingredients.

In another one mix the wet ingredients. When combined, pour, or spoon the wet ingredients over the dry ones.

With a spoon or your hands mix the ingredients until combined. The dough should be a bit sticky but workable without problems.

Line a square pan (like for brownies) or a loaf pan if you have nothing square with baking sheets and put the dough into the pan. Press down with your hands just a bit.

Then top with the chopped chocolate and press down again, this time a little harder.

Bake in the oven at 175°C for about 35-40 Minutes.

Take out, let cool, remove from the form and cut into slices with a sharp knife.

Stored in the fridge they last for at least a week, probably longer.

Lavender Cookies

Hey there :)

I know, Christmas is over but that doesn’t mean you can’t have cookies :) I have to admit though, the main player here, the lavender buds is reminiscent of christmas as I got a spices-calender where they are from. It’s quite fun to play around with some spices I usually don’t use. Lavender buds I have used for the first time and strangely they remind me of thyme.. just a bit.

And although I have paired them with some lavender syrup we have bought a while ago, no one could guess that there were lavender inside the cookies at their first try. I don’t know whether it was because lavender isn’t usually expected or because they aren’t used to the taste or because of some other reason. There was something inside, everybody could taste that, but I had to tell everyone it was Lavender. So if you wanna have a guess-the-secret-ingredient-party anytime, those cookies might be a fun choice :)

lavendelkekse1

lavendelkekse6

lavendelkekse3

Recipe

prep time: about 15 minutes + 15 minutes baking time +++ yields: about 15 cookies

Ingredients

  • 100g Butter or coconut oil, softened
  • 150g white wheat flour
  • 80g sugar + 2 Tbsp. of lavender syrup OR 90g sugar
  • 2 Tbsp. lavender buds
  • 1 tsp. vanilla powder
  • ½ tsp. baking powder
  • pinch of salt
  • some powdered sugar for dusting (optional)

 

Instructions

In a medium bowl mix the flour, sugar, lavender buds vanilla powder, baking powder and salt and combine.

Then add the butter and lavender syrup and working with your hands, knead everything into a soft dough.

Place about one tablespoon per cookie on a baking sheet lined baking tray. Leave enough space between the cookies as they will spread quite a bit.

Bake at 160°C for about 15 minutes.

lavendelkekse5

Spiced Hot Cocoa with Nutbutter

Hey there :)

Here’s a little follow up recipe for the cocoa nut butter. It’s a pretty nice recipe for those colder days and especially good after a workout as a little ( ..or maybe not so little, it’s quite filling ;)..) treat and protein boost. The protein mainly comes from the hemp milk but of course the nutbutter itself also has some of them. It’s also filled with a lot of minerals and some warming spices.

I used a wide range of spices here in this recipe and I think they combine well together. Adding pepper (cayenne and black) might seem off at first, but it gives the cocoa a nice extra zang so I wouldn’t omit them. It actually fits the overall taste pretty well.

If you don’t know where to buy hempmilk you can make your own pretty easily, I always make it myself. Just combine one part of shelled hemp seeds with 3 parts (I go by volume) of water in a blender and mix it up until smooth. No need to strain through a sieve or anything. Pretty fast and easy stuff. You don’t even need to soak the hempseeds if you don’t have the time as they are already soft. And of course you can vary the taste by adding some spices, salt or sweeteners to fit your preferences :) And for the nutbutter, I am confident that other nutbutters would work as well. I totally could imagine some creamy cashewbutter with it.. or even nutella if that is your thing.. although I have not tested it. I might add a bit more cacao if the used nutbutter doesn’t contain any and maybe adjust the sweetness if going for nutella. All in all this one is pretty open to interpretation. Use whatever you have, if you are fond of one particular spice, go crazy, add more or less maple depending on your sweet tooth. If you are going for a thicker drink, keep the hemp milk added to 2/3 Cups, if you don’t like it as thick, add a bit more :)

hotcocoa2

hotcocoa3

Ingredients

  • 2/3 Cups – ¾ Cup hemp milk (depending on how thick you like it; and of course you can swap with other milk)
  • 2 generous Tbsp. choco-brazilnutbutter
  • 1 Tbsp. coconut oil
  • 2 Tbsp. maple syrup
  • 1 ½ -2 tsp. cacao powder
  • 1 tsp. lucuma powder
  • ½ tsp. vanilla powder
  • ¼ tsp. ground cardamom
  • ¼ tsp. tonka bean, freshly ground
  • ¼ tsp. nutmeg, freshly ground
  • ¼ tsp. cayenne pepper
  • ½ tsp. black pepper, freshly ground

 

Instructions

In a pan mix together all the ingredients with a whisk until well combined and heat on medium heat. Adjust spices, maple syrup and liquid to your likings.

You can drink it like this if you want, but I prefer to blend it up in a blender first to get it all frothy and foamy :)

Fill in a cup and sprinkle some hempseeds and some spices on top and add just a bit of freshly ground black pepper.

 

Brazil Nut Choco Nutbutter

Hey there :)

So, if you are looking for a Nutella substitute you are wrong here ;) I have been wanting to make my own twist of Nutella for a while, but this is not the recipe for it. Although this recipe asks for cacao and nuts (not even hazelnuts though), the outcome will be completely different than Nutella.

If you want something sweet move on. This recipe is not (Of course you can always add more sugar to change that though). But anyway, with said what this recipe is not, maybe I should say what it is ;)

It is just another take on nutbutter plus a bit of chocolate flavor. I have mainly been using brazil nuts in this one which gives this nutbutter a slightly bitter test, so the added sugar serves mainly as a counterpart and really barely sweetens it up. If you like dark chocolate I think you might like this recipe as well. If not, you might find the flavor too dominant. But on top of some grained bread, with bananas or apples on top I personally think it’s really good :)

parachoko5

parachoko7

I added some other nuts apart from brazil nuts as well though to not make the taste all too extreme. There are some mild and creamy cashews in it as well as some almonds and even a few pumpkin seeds to go with the very oily brazil nuts. Thanks to the brazil nuts though this nutbutter has a high selenium content, a mineral that is not found in a lot of foods but is essential for our body.

Also in this recipe I have used cacao instead of cocoa (unprocessed vs. porcessed) as it has more minerals, but you can sub it with unsweetened cocoa powder as well. The same goes for the coconut sugar. Brown or even white sugar works, but will of course have impact on the glycemic index, meaning you will absorb the sugar faster.

If you like your nutbutter crunchy, a perfect add in would be some cacao nibs added in after mixing by the way ;)

parachoko6

 

Recipe

prep time: pretty much depending on your mixer, 10-45 minutes +++ yields: about 1 ½ Cup
* a note on making nutbutter in general: you will need a strong blender or kitchen machine, just a normal blender barely works or will leave you with chunky and not so smooth butter as it lacks the power to release the oils. I use an omni blend and it works, a vita mix should do the trick as well and strong kitchen machines might be even better. But as I don’t own one, I don’t know for sure. I also needed to press the nut mixture back to the bottom time by time, so it’s savest to stay around your kitchen tool :)

 

Ingredients

parachoko4

  • 1 ½ Cup / 250g brazil nuts
  • ½ Cup / 80g cashews
  • ½ Cup / 85g almonds
  • ¼ Cup / 30g pumpkin seeds
  • 1/3 Cup / 40g coconut sugar (or other sugar, you can add more for a sweet version)
  • 1 tsp. vanilla powder
  • ½ tsp. salz
  • ¼ Cup / 20g cacao powder
  • optional: cacao nibs

 

Instructions

Optional: Roast all the nuts and let cool.

Place all the nuts and pumpkin seeds in a strong blender or kitchen machine. On low speed blend the mixture until the oils are released and the texture is beginning to get smooth. You might need to press the mixture back down to the bottom of your blender to ensure the blades will grip them. Make sure sour engine won’t get too hot. If need be, stop for 10 minutes and continue. The time this takes depends a lot on your kitchen tool! It took me about 25 minutes to get a smooth texture and I needed to press the mixture back to the bottom several times.

nutbutterprocesstotal

Once the texture gets a bit smooth, add in the rest of the ingredients (except for the cacao nibs if using) and keep blending on low until the desired creaminess and smoothness is achieved. I had mine completely without any chunks in them.

parachoko3

Fill into jars and stir some cacao nibs into them if you want. Should last several months if the lit is airtight.

Don’t bother to get all the nutbutter out of your blender – it’ close to impossible. Instead add a banana and some almond milk and cinnamon and blend it up for a nice smoothie ;)

parachoko2

Smoothie Infused White Tea

Hey there :)

So finally the holidays are over (well, okay half a day is left ;)) and if you are like me and almost every other person I know I guess we all ate and drank too much. Way too much. But I guess that is how it is supposed to be.

But anyway, I thought no one needed another big meal recipe, so here is just some light drink to sip on a cold afternoon. Something easy and soothing :)

 

 

I wasn’t quite sure though what to name this drink. It’s a bit too thin to be a smoothie for me, but with the fruits it’s also not just tea anymore. But well.. who cares for names.. It’s either e smoothie infused tea or a tea infused smoothie ;)

smoothietea4

Thanks to the orange and ginger it has a nice fresh taste, actually a bit like a fruit punch. On the other hand the honey (which can be left out if it doesn’t fit your diet) white tea makes it warming and gives off a cozy feeling. Double Power. Wee-hoo :P

So, white tea, eh?

You can use basically any blend you prefer, I have used this one and I was happy with it, but really any will do.

Compared to other teas white tea is one of the most natural teas, as it is barely processed and usually the process of making white tea is done within one day.

White tea has a lot of properties that makes it quite healthy. It contains some minerals, especially potassium and fluorid (yep, that stuff from your thoothpaste), also it has some Vitamin B1 and, of course catechines. Catechines have antibacterial and anticarcinogenic effects and are known as antioxidants. If you tend to get migraine white tea might also help a bit thanks to the methylxanthin it contains. And while I don’t think that just drinking tea will get you to lose weight, white tea can help to stimulate your metabolism. Oh, but don’t drink it too late in the evening or night for obvious reasons: caffeine. It’s not as strong as in black or green tea though. Sill, just to ensure a sound sleep… ;)

So all in all I think it’s a nice add in and it pairs well with the fruity flavor of the rest of the ingredients. It’s way lighter than a normal smoothie but still gives you a vitamin boost while warming you from the inside. And for me it’s also the perfect way to use my new mug. Foxes, yippieh yeah :)

smoothietea5

 

Btw. which cup is better, black or white? or the fox one? ;)

Recipe

prep. time: 7 minutes +++ serves: 2

Ingredients

  • 2 Cups / 500ml freshly brewed good quality white tea (best quality white tea is called silver needle by the way)
  • 1 orange, juice
  • a 2cm piece of ginger
  • 1 tsp. honey (can be omitted if you don’t eat it)
  • 3 Tbsp. blueberries
  • squeeze of lemon juice (about ¼ lemon)

 

Instructions

Brew your favorite blend of white tea. I have used 2 teaspoons for 750ml and brewed it for 4 minutes, but depending on the quality this can vary.

Place all the ingredients in a mixer and blend until ginger and blueberries are completely blended with the liquid. As the tea is hot leave some space for the steam to escape the blender.

Strain through a sieve and fill into mugs. Enjoy warm.

smoothietea2

Rye and Beer Bread with Sourdough

So I had wine, now it’s time for beer ;)

I barely drink beer. But for some reason I sort of like working with beer when I am baking. I have made quite a few breads that contained different sorts of beer and bread types. Malt beer, dark beer, light one; sourdough, yeasted, savory, sweet etc. It is sort of fun using an ingredient that at first might look a little odd. But I pares really well with bread and it also helps with the rising :)

Also it always sound funny if you get asked what you ate for lunch. Beer. Heh. ;)

bierbrot27

I made one with some bread malt beer the other day and it had a really distinctive and funny crust, since the sugar in the malt beer caramelized. Working with beer really gives you some fun projects and I am always a bit worried about the outcome. But actually most of the times it turns out good – or at the very least edible ;)

So here is a random beer-bread recipe for you out of a variety I have used. Feel free to use any beer you have on hand. Darker bread will yield a bit more rustic flavor and lighter beer will also result in a lighter taste.

 

Recipe

Ingredients

  • 400g whole grain rye sourdough
  • 1 can of beer (330ml)
  • 175g whole grain wheat flour
  • 350g whole grain rye flour
  • 1 Tbsp. Molasses or Honey
  • 15g salt

 

Instructions

The evening before prepare the sourdough: Mix 50g of sourdough starter with 170g of whole grain rye flour and 180g of water. Cover with a damp towel and set aside for at least 10 hours.

In the morning (or whenever you make the bread) add the beer to the sourdough starter. Mix until distributed. Then add the flours and the molasses (or honey) and knead thoroughly by hand for about 3-4 minutes. This dough contains a lot of rye so it will be a bit hard to work with. It helps wetting your hands while kneading or you can use kneading machine instead of your hands if you so wish.

Set the dough aside for about 30-50 minutes for autolyse.

bierbrot1

After that time transfer the dough to slightly floured working surface and knead the dough (I have used another 40g of white flour during this kneading process). Bit by bit incorporate the salt while kneading. If you have by accident added the salt beforehand, don’t worry. It’s okay as well. Salt will just tighten the gluten a bit, but it’s not really a big deal. In total knead the dough for about 8 minutes here.

Then shape the bread and place into a rising basket. Set aside to rise for about 2-3hours.

bierbrot2

Preheat the oven to 250°C. When the bread is done rising transfer it to a hot baking tray or baking stone and cut the outside with a sharp knife of razor blade. Pour a cup of water in the oven and place the bread in the oven, on a middle-lower rack.

Bake at 250°C for about 15 minutes then reduce the heat to 200°C and bake for another 45 minutes. After 30 minutes check the darkness of the bread and cover with aluminum foil if necessary.

Take out and let cool.

bierbrot8