breakfast Archives - Use Your Noodles

Roasted Strawberry Rhubarb Crêpes

April 26, 2019

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

When it comes to breakfast, I can’t stay away from crêpes. I love how delicate they are, but also offer so many options to eat them. One thing I have yet to try with crêpes is a crêpe cake. Have you ever made one? How was it? I can imagine it being AMAZING!

This recipe is not a cake, but it is just as delicious.

It is already rhubarb season, how about that? I’m super excited and need to figure out new ways to use the rhubarb from the garden. I’m also anxiously waiting for the first strawberries to show up. It’s going to be a while for the ones in our garden to grow, but I expect some locally grown strawberries in the next couple of weeks. Can’t wait! I wanna make more of these strawberry rhubarb crêpes 🙂

My favorite crepe filling is definitely chocolate! I’m generally not a very chocolatey person, but I definitely become one when it comes to crêpes.

Because of that, I’m adding a very simple and super quick recipe for a hazelnut and chocolate spread, so basically homemade Nutella. YAY! You can easily substitute it with any chocolate spread you like or simply melted chocolate.

So why roasting rhubarb and strawberries? First, not a fan of raw rhubarb. I don’t mind the taste but I’m not a fan of the crunch. And also, I don’t like it in combination with chocolate. Second, have you ever tried roasted strawberries? Or roasted rhubarb for that matter? When they get roasted the sugars caramelize and give them a flavor kick! I also add a bit of honey before roasting, mostly because rhubarb needs some extra love.

So there you have it. Delicious tender vanilla crêpes, homemade chocolate and hazelnut spread and delicious caramelized roasted rhubarb and strawberries.

These vanilla crêpes with roasted strawberry rhubarb and homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

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Roasted Strawberry Rhubarb Crêpes

Course Breakfast, Dessert, Snack

Cuisine French

Keyword crepes

Prep Time 10 minutes

Cook Time 30 minutes

Resting Time 30 minutes

Total Time 40 minutes

Author Anja Burgar

Ingredients

Vanilla Crêpes

1 cup all-purpose flour
2 large eggs
3 tsp sugar
1 1/4 cup milk
3 tbsp cooking oil
1 tsp vanilla seeds
extra cooking oil for greasing the pan

Chocolate and Hazelnut Spread

1/2 cup ground hazelnuts
50 g dark chocolate
3 TBSP cooking oil
1 TBSP honey
pinch of salt

Roasted Rhubarb and Strawberries

100 g rhubarb stems
100 g strawberries
2 TBSP honey
1/2 tsp vanilla seeds

Instructions

Roasted Rhubarb and Strawberries

Cut strawberries in quarters lengthwise. Cut rhubarb into chunks approx. the size of strawberry quarters. Drizzle with honey and sprinkle with vanilla seeds. Mix well and roast in a preheated oven at 180°C for 10 minutes.
Remove from the oven and let cool.

Chocolate and Hazelnut Spread

Place all ingredients in a food processor and mix to get a smooth spread.

Vanilla Crêpes

Mixing by hand: In a bowl, mix flour, sugar, salt, and vanilla. In another bowl mix milk, oil, and eggs. Add half of the liquid mixture and mix well to get a paste. Add the rest of the liquid and mix well. You will get a quite watery batter. Perfect for making thin crêpes.
Using a blender: Place all ingredients into a blender, adding the flour last. Mix until you get a smooth batter.
Leave the batter to rest for 30 minutes. You can store it in the fridge and use later.
After the batter has rested, heat a pan over medium-high heat. Once it is hot use a paper napkin or a brush to cover the pan with oil as thinly as possible.
Add the batter to the pan according to the pan size.
20 cm pan – about 3 tbsp of batter
25 cm pan – about 1/4 cup of batter
30 cm pan – about 1/3 cup of batter
The first crêpe is usually a tester to see how hot is the pan and how much batter you need for one crêpe.
Pour the batter in the middle of the pan and quickly rotate it to cover the whole surface. Almost immediately the edges will start to brown. That’s when you take a spatula and go around the edges to release the crêpe. After the crêpe surface has set (meaning there’s no glossy uncooked batter) turn it around with a wide spatula or by tossing it in the air. Cooking the first side should take about 30-40 seconds. Leave the crêpe to cook for an additional 10 seconds on the other side.
Repeat for the rest of the batter.
Stack the crêpes on a plate.
Serve warm with chocolate and hazelnut spread and roasted strawberries and rhubarb including the liquid from the roasting.

Orange Dutch Baby

January 10, 2019

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

One of my all time favorite dishes are crépes. Seriously, I used to make them at least once a week. Since little J has egg allergies we had to swith to egg-free. We usually make Amerikan-style pankakes made with banana and add all kinds of flavoring in the dough or on top of the pancakes. J’s favorite – CHOCOLATE 😀

You are wondering why am I blabbing about pancakes when this is a Dutch baby recipe. Dutch baby is also called a German pancake, so here’s where my thoughts come from. Also it basically uses the same ingredients.

I only recently tried dutch baby for the first time. I saw so many amazing photos of Dutch baby but never quite got to try them. And I must say I missed out BIG TIME. And they are sooo easy to make.

One of the reasons why I never tried them was because I didn’t have a cast iron pan. What?! I know, I know… I recently bought one so now I can try some new dishes, yay!!

Okay, back to the orange dutch baby. Oranges and Winter go hand in hand in my book. I couldn’t imagine cold days without some freshly squeezed orange juice or any dessert that includes oranges (or some other citrus). So making an orange Dutch baby is a no brainer. I think I’ll have to make them every Saturday morning. And some banana pancakes for my son 🙂 There’s no way he can watch me eat the Dutch baby and be okay with not having something just as delicious.

This orange Dutch baby has very little refined sugar. Actually, since it includes whipped honey even the light sprinkle of powdered sugar in not necessary. I love a tiny bit, though. The recipe also includes a super easy orange sauce that you can use in other desserts as well. It’s awesome on brownies 🙂

Have you ever heard of whipped honey? I love it! Whipped honey is nothing but… well, honey that is whipped. Nothing fancy or difficult but totally different to regular honey. Also, if you buy non-pasteurized honey (which I suggest you do) you know it crystalizes. Whipping it makes it runny again without heating it. Let me know if you try whipped honey or my orange Dutch baby in the comments below.

5 from 1 vote

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Orange Dutch Baby

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

Course Appetizer, Breakfast, Dessert, Snack

Keyword dutch baby, easy recipe, german pancake

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 people

Author Anja Burgar

Ingredients

Dutch Baby

3 eggs
2/3 cup milk
1/2 cup flour mix (approx. 1/3 wholewheat flour and 2/3 plain white flour)
1/2 tsp ground cinnamon
pinch of salt
3 TBSP clariffied butter
1 orange cut in slices skin removed
powdered sugar to taste

Orange Sauce

1 cup freshly squeezed orange juice (approx. 3 oranges)

Whipped Honey

1 cup unpasteurized honey

Instructions

Preheat the oven to 220 °C (425 °F) placing a 25 cm (10 inch) iron pan in the oven to heat as well.

Orange Sauce

Pour freshly squeezed orange juice into a saucepan and bring it to a simmer. Let simmer until the volume is about 1/4 of the initial volume. Set aside.

Whipped Honey

Whip honey on medium-high speed for 10-15 minutes. The honey will become airy and pale white.

Dutch Baby

Mix eggs in a blender on high speed for a few seconds so they start to bubble.
Add flour mix, milk, cinnamon and salt and mix on medium-high speed for another few seconds or until the ingredients are well combined.
Take the pan out of the oven, place over high heat and add clarified butter. Wait until butter is bubbling then add the batter and return to the oven.
Bake for 13-15 minutes. Turn the oven off and leave sit in the oven for an additional 5 minutes. This will keep the Dutch baby bubbly structure.
Take out of the oven and sprinkle powdered sugar over (You can omit this step), top with orange sauce, 1 TBSP of whipped honey and fresh orange slices. Enjoy!

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

December 24, 2018

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that’s made with little effort in only 15 minutes.

I can’t believe tomorrow’s Christmas already. Hasn’t December just begun??

I had plans to do some thorough house cleaning plus some more baking and decorating, but my son’s been home all week long with a cold and an ear infection. Although I can do some cleaning with him around and helping, there’s just no way I can do it in detail. Still, it was fun having him at home, we haven’t had the whole day to ourselves since he started kindergarten.

We’re making plans what to eat during holidays. Me and my husband are huge fans of Mexican food. So I’ve made a recipe for chicken enchiladas with a homemade enchilada sauce. The recipe is very easy! We usually end up making too many so we eat them again next day for breakfast. Okay, I admit, maybe we make too many on purpose 😛

We have a favorite Mexican restaurant and we used to only order beef enchiladas there. We’re crazy about beef! Then one evening we decided to try chicken enchiladas. I guess we always order them with chicken ever since. They use cabbage in the filling and it just goes so well with chicken and the tomato sauce. So that was the inspiration behind this recipe.

For the filling you can use leftover chicken, because we all know big Christmas dinners leave us with a ton of leftovers. I hate throwing food away and love recipes that transform those into something very delicious.

I hope you are having wonderful holidays and I wish you peaceful and loving moments with the ones you love!

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Shredded Chicken Enchiladas With Homemade Enchilada Sauce

The BEST chicken enchiladas, hearty but full of veggies!

Course Main Course

Cuisine Mexican

Keyword chicken enchiladas

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

Chicken enchiladas

8 corn tortillas (20cm/8inch)
1 cooked and chopped chicken breast (leftovers can be used)
1/4 cabbage head
1 carrot
1 red bell pepper
1 onion
2 cloves garlic
400 g mozzarella (shredded)
1/3 cup pomegranate arils
1 lime
1 avocado (cut into thin slices)
chopped coriander

Homemade Enchilada Sauce

800 g canned tomatoes
1/2 cup pomegranate juice (or cranberry juice)
juice of half a lime
1 TBSP peanut butter
2 cloves garlic
2 bay leaves
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 fresh chilli
salt and pepper to taste

Instructions

Homemade Enchilada Sauce

Preheat the oven to 180°C.
Place all ingredients in a pot and bring to a boil. Let simmer for 10-15 minutes or until it thickens a bit.
Use a blender to make a smooth sauce.

Chicken enchiladas

Thinly slice cabbage and onions. Cut red bell pepper in small chunks and grate carrots.
In a skillet sauté onions, cabbage, carrots, and red bell peppers. When they soften add garlic and sauté for another minute.
Place the sauteed vegetables in a big bowl and add shredded chicken breast, half of the shredded mozzarella and 1/3 of enchilada sauce (or more if the mixture seems too dry). Mix well and divide into eight parts. Use each part to fill one tortilla and roll them o keep all ingredients inside.
Add 1/3 of enchilada sauce to the bottom of the baking pan. Place rolled tortillas on top and pour the remaining 1/3 of enchilada sauce over the tortillas. Add the other half of mozzarella on top and bake for 15 minutes or until the cheese is golden.
Use pomegranate arils, avocado, lime and coriander as garnish. Serve warm.

Mango Margarita Smoothie

February 22, 2018

Who doesn’t love a simple refreshing margarita smoothie with mangos? I sure do!

Hey, it’s been a LOOOOOONG time. Way to long.

I’ve missed posting here so much. I’ve kicked myself in the rear end this week and made a plan for a few future recipes. Hopefully, I can see them through! Baby Jernej is not so little anymore. He’s standing on his own now, crawling all around the place, exploring the world and filling our hearts with all kinds of joy. If you wanna see what’s going on in our personal life head on to my personal Instagram account.

And now to the recipe. Today is National Margarita Day and I made a non-alcoholic mango margarita smoothie.

I’d say cheers, but it’s long gone.

There’s something about mangos in smoothies. Puréed mangos give such a nice smooth texture to drinks. They are one of my favorite fruits to put in smoothies, besides avocados. All due to the texture. Okay, and flavor too 😀 What are yours?

Since becoming a mom, maintaining a healthy diet has been so hard. The biggest problem for me is forgetting to eat, which I find super weird and annoying. And that’s why recipes like this are super important… Simple, easy and done in no time. I’m planning on sharing a few other recipes suitable for mom’s with little time to prep and also for little kids to enjoy. Btw, baby J tried the mango margarita smoothie and he approves 😀

Who doesn't love a simple refreshing margarita smoothie with mangos. I sure do!

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Mango Margarita Smoothie

Total Time 5 minutes

Servings 2 servings

Author Anja Burgar

Ingredients

1/2 mango (chilled)
3 oranges (chilled)
2 limes (chilled)
salt for garnish

Instructions

Peel mango and juice oranges and limes and blend all until smooth.
Run a lime wedge around the outside of a glass and dip the rim in some salt for garnish and taste. Pour in the smoothie.

Double Chocolate Blackberry Ice Cream Sandwiches

August 31, 2017

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Finally back to blogging. I took a little time of to go to the seaside and spend more quality time with the little one. He was sick a lot this past month and we’re all trying to beat a cold right now. A cold in the summer, that’s new! And awful :/

Since I’ve posted the last recipe my baby has started eating solids. I couldn’t stand looking at his big sad eyes watching us munch over whatever was on the table and the poor thing didn’t get anything. Well, turns out he’s a natural. He never once spits out food and although he doesn’t eat much, he likes everything we give him. Gotta love a good eater 🙂

I could talk baby stuff all day long. You know when people can’t shut up about what their baby has acomplished lately, what she’s eating, how she’s the best in every single way. Well, I’m one of those people right now. I get them now. My old self would hate me so much, but yeah once you’re a parent you can’t do differently 😛
I’m gonna shut up now and go to the good stuf – the blackberry ice cream sandwiches.

It was kindda hard to get some blackberries. Apparently it’s not a good season this year. But anyways I had this reciipe in my mind for a while now and I did find some, so I could try it. Actually the recipe would work with any berries for that matter. But blackberries are in season now and they are freakin’ delicious! And so are the blackberry ice cream sandwiches.

The cookies are chocolate shortbread, so they might seem too crumbly, but once they are chilled in the freezer, they absorb some moisture and they become softer. Just as I remember ice cream sandwiches from my childhood. I had them often, but they don’t seem to be very popular over here these days. Strange.

I’m gonna be quick today and finish while I still have some peace and quiet 🙂

If you want another simple ice cream recipe check out n o churn melon sorbet with basil, it’s one of my favorite summer refreshments!

Have a good one folks!

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

5 from 1 vote

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Double Chocolate Blackberry Ice Cream Sandwiches

Servings 20 sandwiches

Ingredients

Blackberry Ice Cream

600 g blackberries fresh or frozen
1 1/2 cup unrefined cane sugar
1 tsp vanilla seeds
2 eggs
1 cup whipping cream
pinch of salt

Chocolate Cookies

225 g unsalted butter
1/2 cup icing sugar
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp vanilla seeds
pinch of salt

Decoration

150 g semi-dark chocolate
bee pollen

Instructions

Blackberry Ice Cream

Heat blackberries, sugar, salt and vanilla seeds in a big sauce pan. Bring it to a gentle boil and cook until the volume has reduced to half. Pass the blackberry mixture through a fine mesh to remove the pits. Leave at room temperature to cool. Then transfer to the fridge until you do the rest of the recipe.
Place eggs in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl. Leave water to simmer on medium while whisking the eggs for 15-20 minutes or until it starts to thicken and get pale yellow. Place the eggs in the fridge for 15 minutes to cool.
Whip the cream to stiff peaks.
Once everything had cooled use a spatula to mix eggs into blackberry mixture. Carefully incorporate whipped cream. Place in an airtight container and freeze for about four hours or until the ice cream is firm, but not completely frozen.

Chocolate Cookies

Preheat the oven to 180°C and line a baking sheet with baking paper.
Whip butter and icing sugar until fluffy and pale yellow. Add flour, cocoa powder, vanilla seeds and salt and slowly incorporate it in the whipped butter.
Roll the dough 5mm thick and cut out 5cm circles. Move them to the baking sheet and bake for 10-12 minutes. Remove from the oven and transfer to a wire rack too cool.

Assembly

Once the cookies have cooled and the ice cream is firm enough to scoop. Use an ice cream scoop to fill ice cream between two cookies. Other option is to use the cookie cutter. This way place the cookie to the bottom of the cookie cutter then fill it with icecream and cover with another cookie. Plase in the freezer while melting the chocolate.
Place chocolate in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl.
Dip assembled ice cream sandwiches into chocolate and sprinkle with bee pollen.
Freeze until firm.

Flourless Green Pea Fritters

May 19, 2017

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

I’m ending this wonderful week with these fluffy green pea fritters. It’s really been a great week. The baby gave us his first real smile. He’s smiled to everyone in the family at one point during the week. I couldn’t imagine how exciting that milestone was before it happened. The most wonderful thing 🙂 Now I’m looking forward for more and more of these cute teethless smiles and the sparks in his eyes.

He’s been letting us sleep during the night enough not to feel tired during the day, although I do take at least one short nap with him during th day. It’s just so cozy lying next to him and feeling him next to me while I’m sleeping 🙂

Okay, let’s head to the recipe. I’m very excited to share it with you. I’m a huge fan of pancakes, I make them at least once a week for breakfast, but they are usually sweet. I wanted to make a savoury recipe for easy and quick pancakes, that I’ll be able to prepare while taking care of a newborn. And it really is that simple.

The batter is made in a food processor or a blender and the pancakes take only a few minutes to cook. So perfect! There’s a little cottage cheese for extra creamines and flavor and rolled oats to bring it all together. Since so many herbs have started to grow, I’ve also added some from the garden and the forest. I used wild garlic and chives, but you can add whatever you can find in the garden, like mint, basil, thyme, oregano… So many yummy variations 🙂

And I realised that they are also super delicious cold, so they’re perfect for picnics 🙂 Hoping for lots of those these summer. ‘Cuz who doesn’t love picnics, right? We’re going on one today. Yay!!

I’ve been working on this recipe before the baby, when we’ve had a new roof window installed. I had to test the new light source for photography. I like it so far. A bit different than the straight side light, but just as interesting. What do you think?

Have a great weekend you guys!

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

5 from 1 vote

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Flourless Green Pea Fritters

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 15 fritters

Ingredients

Green Pea Fritters

1 cup peas (if using frozen, thaw and drain before making the fritters)
1/2 cup roled oats
1 cup parmesan cheese grated
1/2 cup cottage cheese
2 eggs
1/2 tsp baking powder
a handful seasonal herbs (wild garlic, chives, basil, thyme...), coarsely chopped
salt
black pepper

Sauce

1/2 cup sour cream
2 TBSP lemon juice
zest of 1/2 lemon

Instructions

Green Pea Fritters

Place all ingredients in a food processor or a blender and mix until the batter is uniform.
Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.

Sauce

Place all ingredients in a small bowl and whisk.
Serve with warm or cold fritters.

Antioxidant Packed Blueberry Matcha Smoothie

March 9, 2017

This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!

I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!

Yeah, yeah, I’ll stop complaining 😉

This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂

Back to the recipe!

With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!

Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.

I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂

Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂

And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

5 from 1 vote

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Antioxidant Packed Blueberry Matcha Smoothie

Total Time 5 minutes

Servings 2 people

Ingredients

1 cup cashews soaked overnight
2 cups water
1/2 avocado
50 g spinach (or a big handful)
4 tsp matcha powder
juice of 1 1/2 limes
2 TBSP sunflower seeds
3 TBSP honey (or other sweetener for vegan version)
1 cup blueberries

Instructions

Mix everything except blueberries in a blender until smooth. If the smoothie is to thick add more water.
Place blueberries in two glasses and mash them gently with a spoon or a mortar.
Pour the green smoothie over mashed blueberries and enjoy!

Crunchy Mocha Frozen Yogurt with Date Caramel

February 23, 2017

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

Welcome to breakfast heaven!

If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top.

It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?

So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.

It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!

I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀

Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.

Like like lick-the-sides-of-the-cup awesome 😀

And absolutely necessary on a heaped cup of this goodness.

So, baby update.

I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!

Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.

Okay, back to food…

What would I do to eat this every single day for the rest of my life. Um… I should totally do that!

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Crunchy Mocha Frozen Yogurt with Date Caramel

Total Time 6 hours

Servings 6 people

Ingredients

Frozen Yogurt:

1 kg Greek style yogurt (about 4 cups)
5 TBSP honey

Mocha Puffs:

3/4 cups almond flour
1/2 cup all-purpose flour (or whole grain flour)
1/4 cup cocoa powder
4 tsp instant coffee
1/2 tsp baking soda
pinch of salt
1/4 cup honey
2 1/2 TBSP butter , melted

Date Caramel:

1 cup dates , roughly chopped
1 TBSP nut butter (I like almond or cashew butter)
3/4 cup water
pinch of salt

Instructions

Mocha Puffs:

Preheat the oven to 180°C and line a baking tray with baking paper.
In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.
Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.
Bake for 6-7 minutes, keeping a close eye to what’s happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.
Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You’ll use that to mix in the frozen yogurt.
Keep the coffee shaped puffs in an airtight container.

Frozen Yogurt:

Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.
Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.
Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.

Date Caramel:

Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water.
The caramel keeps in the fridge for at least 2 weeks.

Assembly:

Take frozen yogurt out of the freezer when it’s the right consistency or 30 minutes before serving if it’s fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.

[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]

Black Sesame Covered Chewy Turmeric Bagels

January 26, 2017

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

Hey, guys!

Guess what, it’s the first time we’re making bread together. A shocker!! Ok, we’ve made some flatbread, but not bread like this.

Bread making is definitely one of my biggest cooking/baking passion. Digging in the dough and getting your hands all sticky and messy is the best part of making bread at home. And if you think it’s hard, it’s actually not. Sometimes it requires a little time, but it’s mostly just waiting and admiring your beautiful work. How’s that for a change of perspective.

If you’re kneading the dough by hand it’s also a great exercise. Win-win 😀

I’ve just recently discovered the art of cooking the bread before it goes to the oven and that’s so lame, right? How could I be ignorant for so long! Cooking the dough before putting it in the oven makes for a nicely browned crust and a chewy middle. Like all bread, I like bagels best when they’re hot. I was always told that eating warm bread would hurt my stomach, but I’ve been doing that for all my life and my stomach is just fine. For now 😀 What can I do, it simply tastes better and its so soft. Who’s with me?

The awesomest chewy turmeric bagels

Okay, enough of my babbling…

We’re making bagels today. Not the typical New York style bagels, but similar – chewy turmeric bagels with some amazing black sesame seeds on top. I’ve added a bunch of turmeric in the dough, which gives it such a beautiful vivid golden color and a nice aroma along with a hint of bitterness. And the black sesame is just awesome. It has a stronger taste than the lightly colored sesame and it contains a whole bunch of necessary minerals.

I was eager to try it for a while, but it’s not that easy get in Slovenia. And if you do get it it’s very expensive. Finnaly I got my hand on a big bag of it and tried it in this recipe. A-M-A-Z-I-N-G! Besides the obvious, that they look great, they are now even tastier and healthier 🙂

One thing that makes bagels different from normal bread is that we’re using less yeast, which gives it some extra flavor and dense texure inside. We don’t want the bagels to be bready, but rather chewy and moist. Cooking them in water infused with baking soda will make the crust seal and prevent it from rising more in the oven, which will also help create the dense middle and will give the crust a nice darker color. Actually in this case, because we’ve added turmeric to the dough it will become sort of orange or red in some places, so don’t get scared, nothing’s wrong 😛 It’s just more fun!

I like to serve bagels with cream cheese or some creamy beet dip with smoked salmon and some leafy greens like spinach or arugula.

Yum, yum…let’s go bake!

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BLACK SESAME COVERED CHEWY TURMERIC BAGELS

Course Appetizer, Breakfast, Side Dish

Keyword bagels, bread

Total Time 4 hours

Servings 14 bagels

Ingredients

CHEWY TURMERIC BAGELS

6 cups all-purpose flour (900g)
1 TBSP active dry yeast
2 1/2 cups lukewarm water
1 TBSP turmeric
1 TBSP salt

COOKING

1/2 TBSP baking soda per 2 litres of water

TOPPINGS

black sesame seeds
cornmeal Optional. I like to use it, because it prevents the dough to stick on the paper and it gives the bagel a nice crunch

Instructions

In a bowl of your stand mixer combine 3 cups of flour, all the water and yeast using a whisk. Cover with a cloth and let rise for 30 minutes.
After 30 minutes you will see bubbles on the surface of the dough mixture. Add the remaining flour, turmeric and salt and using a kneading attachment start kneading the dough. Knead for about 10 minutes, then cover the dough with plastic foil and leave to rise in a warm place for about 1 hour and 30 minutes or until it has doubled in size.
Punch the dough and give it a couple of kneads. Divide the dough into 90-110 g chunks. Flatten each piece with hands fold in the sides and roll so you get a cylinder (like a spring roll). Using the palms of your hands roll out the cylinder to about 20 cm long, then overlap one end over the other, pinch hard and use your palm to roll these two ends together.
Let rise covered with a cloth for an hour.
Bring water with baking soda to a boil in a wide skillet. Let it gently simmer while you cook the bagels 60-90 seconds each side. Drain and dip one side of the bagel while still a little wet in black sesame seeds and the other in cornmeal.
Place on a tray lined with baking paper and bake for 20-25 minutes at 220°C until you get a nice golden and red color.

Notes

NOTES
Don’t overcrowd the bagels in water, because they will rise a bit and they may change the shape if they touch other bagels.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich. Click to find the whole recipe or pin and save for later!

Kiwi Yogurt with Mini Simit Grissini

January 12, 2017

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

It’s official, you guys!

My favorite flavor combo of this winter is kiwi, yoghurt and honey. As simple as that.

Seems like these three foods have been on my breakfast menu almost every day for weeks now. We’ve still got some lovely homegrown kiwi, because they keep so well during winter and they get better with time, sweeter and richer in flavor. I don’t wanna loose words on yogurt and honey, ‘cuz we all know they’re awesome!

I like my breakfasts simple and fresh. Okay, I don’t always make the effort to prepare a super healthy breakfast, but I try 🙂 This recipe for sweet kiwi yogurt is definitely one of them.

What makes it so great are the little cute simit grissini that I’m serving with the sweet kiwi yogurt. They were inspired by my all time favorite Turkish street food – the simit bagels. You can get them on literally every corner of Turkey. I ate tons of them during my stay in Turkey and I never got bored of them.

They look very similar to bagels, but are prepared like regular bread, with lots of sesame on top. And who doesn’t like sesame?!

So why not make a tiny version of them that can keep for weeks, so we can have it on hand whenever we feel like a snack 😀

Turkish people just like me are crazy about yogurt. The style of yogurt they eat is very similar to Greek style yogurt with a nice crust on top. Yep, that’s how I’d describe it. It sort of looks like mold, but it’s actually the most delicious part of yogurt. I had four other girls living in the appartment, so we had to carefully divide the crust in five. That’s how important it was to get the crust.

Oh yeah, you’re probably wondering why five girls shared one yogurt. It’s because they are so crazy about it, that the normal packaging is way bigger than I’ve ever seen in any other place 🙂 Like, waaaay bigger!

The recipe calls for Greek style yogurt, but if you can get hold of turkish style yogurt, even better! I can’t get it in Slovenia, therefore I’m using Greek style, which is also delicious 🙂

You know what, the best part of this breakfast/dessert is licking the decorated rim of the glass. I decorated it with honey and sesame, but then realised that it’s such a nice finish to lick that at the end. Not when you’re in company, obviously 😀

Finally, if you wanna check another recipe inspired by my stay in Turkey, check the Turkish Chicken Feast.

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KIWI YOGURT WITH MINI SIMIT GRISSINI

Course Appetizer, Breakfast, Snack

Keyword grissini, kiwi, simit, yogurt cake

Prep Time 30 minutes

Cook Time 12 minutes

Resting time 1 hour

Total Time 1 hour 42 minutes

Servings 4

Ingredients

MINI SIMIT GRISSINI

1 cup all-purpose flour (130 g)
1 tsp dry active yeast
1/3 cup warm water
2 TBSP olive oil
1/2 tsp ground coriander seeds
1/2 tsp ground carraway seeds
1/2 tsp salt
1 egg + 1 TBSP water for eggwash
sesame for sprinkling

KIWI YOGURT

8 small or 6 big kiwis
3 cups Greek style yogurt
4 TBSP honey

Instructions

Mini Simit Grissini:

Sift flour in a bowl and make a well in the middle. Add warm water and yeast to the well and mix together with a spoon along with a small amount of flour taken from the sides. Leave to rest for a couple of minutes, then add olive oil, ground coriander seeds, ground carraway seeds and salt.
Using a spoon start mixing everthing together from the center, adding flour little by little. Once it gets hard to use a spoon, start incorporating the rest of the flour with your hands, then knead for a few more minutes to get a smooth, soft, but non-sticky dough.
Lightly oil an airtight container (or a regular bowl, that you are going to cover with plastic foil), place the dough in and make sure all the sides of the dough are lightly oiled as well. Cover and leave in a warm place to rest for an hour.
Preheat the oven to 200°C.
After the dough has rested, gently knead it a couple of times, then roll it out to about 7mm thick. Cut 7mm wide and 8 cm long strips then fold the ends together to form a ring, pinching hard so it doesn’t open while baking.
In a small cup whisk together an egg and 1 TBSP of water and use the mixture to lightly cover the tops of the rings.
Sprinkle with sesame seeds and bake for about 12 minutes or until they get golden at the top and the crust is hard.
Place on a wire rack to cool.

Kiwi Yogurt

Purée the kiwis in a blender. In another bowl whisk together Greek style yogurt and honey for a minute, until the honey is evenly spread and the mixture is light and fluffy.
For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame so it sticks to honey.
Place kiwi purée on bottom of the serving glasses, add the yogurt mixture on top and serve with cooled mini simit grissini.
For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame.

[yumprint-recipe id=’57’]

Beet Chocolate Cupcakes with Honey Cream Cheese Frosting

December 22, 2016

Even if you hate beets you’re gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Ah, yes. The beet chocolate cupcakes… I love using fruit and veggies for a the liquid substite in muffins and cupcakes. Remember the Pumpkin Cupcakes with Cashew Cream Cheese Frosting? I used pumpkin there, but here I’m using beets 😀

Fruit and veggie purées make cupcakes so soft and moist and in my experience they last longer before going dry. So perfect for baking them in advance 🙂

I know they don’t look very Christmasy, but hey… chocolate… who doesn’t love anything with chocolate on Christmas 🙂 or at any other time for that matter 😛

This Christmas I’m off cooking duty. We’re invited to my mum and dad’s on Christmas Eve and to my husband’s relatives on Christmas Day. Although I obviously love cooking it feels nice not having to prepare tons of food. We’ll only be making the traditional nut roll, everything else is done already. And then I can rest and enjoy the holidays!

I’ve been feeling very well these last couple of months, but pregnancy does a take some toll on my energy. Working hard these days before Christmas I think me and the little one deserve a little time off 😀 Thank god for mums!

Okay, back to the cupcakes!

You can actually make any other frosting if you prefer something else, but I’m a big fan of cream cheese frosting and honey. So I joined those two and I love how great the this sweet and sour frosting pairs with the earthy chocolaty taste of the beet chocolate cupcakes.

Yup, good life!

Let’s do some baking!

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BEET CHOCOLATE CUPCAKES WITH HONEY CREAM CHEESE FROSTING

Course Dessert

Keyword chocolate cake, frosting cupcakes, muffins

Total Time 1 hour 30 minutes

Servings 20 cupcakes

Ingredients

BEET CHOCOLATE CUPCAKES

2 cups all-purpose flour
1 tsp baking soda
2 tsp vanilla
3 TBSP cocoa powder
4 eggs
1 cup brown sugar
2 TBSP sunflower oil
2 cups beetroot purée
2 TBSP lemon juice

HONEY CREAM CHEESE FROSTING

200 g cream cheese room temperature
150 g soft butter
2 tsp vanilla
5 TBSP icing sugar
3 TBSP honey

Instructions

Beet Chocolate Cupcakes

Preheat the oven to 170 °C.
In a large mixing bowl combine flour, baking soda, vanilla and cocoa powder.
In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, brown sugar and sunflower oil on a medium speed until well combined.
Add beetroot purée and lemon juice and blend again.
Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until stiff.
Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
Divide the batter among 20 paper lined muffin cups, filling about 3/4 full.
Bake in the preheated oven for about 20 – 25 minutes, until the toothpick comes out clean.
Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.

Honey Cream Cheese Frosting

To make the frosting, take crwam cheese, soft butter and vanilla and beat until the mixuture becomes fluffy and has a much lighter color.
Gradually add icing sugar and honey and mix until well combined.
If the frosting looks too runny, rerigirate it until it has the right consistency.

Assembly

When the cupcakes have cooled completely, spread the frosting over them and sift over some cocoa powder.

Notes

To make homemade beetroot purée you can either purée cooked or roasted beetroot. For roasting, I’m wrapping the whole beetroot in foil and remove the skin afterward.

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!

Creamy Beet Dip with Herbed Buckwheat Flatbread

December 1, 2016

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there’s a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Happy 1st December 😀

You guys, I made the best beet dip in the world! A bold statement, I know…

It’s a dip we’ve been making for a while now. The idea was actually my husband’s. He ate a beet and corn spread in a sandwich once, so we thought to make our own version. Yes, there’s corn 🙂 and honey. Ok, you’re thinking it’s sweet, but no… It’s spicy, savory and of course sweet as well.

I’m like obsessed with beetroot lately. How can I not be, because I have like tons of it. My grandpa grows it every year, but can’t really eat all of it, so we get the rest.

Not complaining!

I’ve been using it in soooo many ways, some recipes are about to come. Can’t wait to share them with you 🙂

We all know it’s nice to have something awesome to dip into a creamy dip like this, so I made some herbed flatbreads, but since I LOVE buckwheat, I made them with buckwheat flour mixed with all-purpose flour.

It’s actually an awesome recipe for summer too, when there are many many fresh herbs in the garden. Now, we only have rosemary, oregano and thyme, but basil would also be nice. You can pick whatever you like or have at hand. I love recipes like these!

Let’s just dip into it!

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CREAMY BEET DIP WITH HERBED BUCKWHEAT FLATBREAD

Course Appetizer, Breakfast

Keyword dip, flatbread, yeasted bread

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 3

Ingredients

CREAMY BEET DIP

150 g cooked beets cut into chunks
115 g cooked corn or tinned corn
1/4 cup mayonnaise
1 tsp honey
black pepper
cayenne pepper
salt

HERBED BUCKWHEAT FLATBREAD

1 1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 cup natural yoghurt
1 tsp baking powder
1/4 cup chopped herbes rosemary, oregano, thyme, basil or any other
3 cloves garlic
3/4 tsp salt
pinch of pepper

Instructions

Creamy Beet Dip

Place all ingredients in a food processor and mix untill smooth. Add more seasoning if necessary.

Herbed Buckwheat Flatbread

Mix all ingredients by hand or in a food processor until it comes together. The dough should be soft, but not sticky. Add more flour if necessary.
Divide the dough into 6 balls and roll them out to about 2-3 mm thick.
Heat a grill pan until it is very hot. No need for oiling it. Grill each rolled fladbread for about 1-2 minute on each side. You should see g bubbles form. If one big bubble over the entire flatbread forms, press it down to release air.
Serve hot or cold.

Pumpkin Cupcakes with Cashew Cream Cheese Frosting

February 3, 2016

Looking forward to spring but also looking back to autumn with these moist pumpkin cupcakes topped with cream cheese frosting made of cashews.

Pumpkin Cupcakes With Cashew Cream Cheese Frosting

Aaaah cupcakes!

And pumpkin!

And frosting!

… And crumbs!

I’m doing a second pumpkin recipe in a row. That’s because I had a big pumpkin waiting for me in the basement. My relatives from Croatia gave it to me to try it out. It is a big pumpkin with a blue-ish skin and a deep yellow-orange sweet meat. They call it Turkinja in Croatia. I’m a sucker for pumpkins with very sweet meat, so this one is going to the top of my list, right next to hokkaido pumpkin.

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

We’re having pretty depressing days here. Like, really depressing. And these pretty pumpkin cupcakes are all gone. So I’ll be testing some new dessert recipes today, to cheer myself up. If you’re feeling down I suggest you start baking immediately!

You’ll notice that I’m separating eggs, whipping eggwhites and adding them at the end. I’ve been using this technique for a long time now. The basic cupcake recipe has been handed down to me by my mother in law. An it has never failed me.

I’m a mess sometimes. I forget key ingredients so often. Unsalted bread is a constant at our house. Not to mention the cupcakes! I’ve made them without oil and even without baking soda. But since I’m whisking the eggwhites separately, this doesn’t really seem to be such a big a problem. They rise a bit more with the baking soda, but it’s not a drastic change.

If you prefer the easier version (wet ingredients together, dry ingredients together, no eggwhite whisking), do it! I haven’t done it, but I’m pretty sure it will turn out just fine. Let me know if you try that.

Use Your Noodles - Pumpkin Cupcakes With Cashew Cream Cheese Frostin

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PUMPKIN CUPCAKES WITH CASHEW CREAM CHEESE FROSTING

Course Dessert

Keyword cream cheese frosting, cupcakes, muffins

Total Time 1 hour 30 minutes

Servings 12 cupcakes

Ingredients

PUMPKIN CUPCAKES

2 cups whole grain spelt flour
1 tsp baking soda
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp allspice
1 tsp ground cloves
1/2 tsp ground nutmeg
4 eggs
2/3 cups sugar
1/2 cup sunflower oil
2 cups pumpkin puree
2 TBSP lemon juice
pinch of salt

FROSTING

2 cups pre-soaked cashews at least 5 hours
juice of 2 lemons
1/2 tsp salt
6 TBSP honey
1-2 TBSP water

TOPPINGS

pumpkin seeds
lemon zest

Instructions

Preheat the oven to 170 °C.
In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves, and nutmeg using a whisk.
In the bowl of the electric mixer, fitted with a paddle attachment, blend together the egg yolks, sugar and sunflower oil on medium speed until well combined.
Add pumpkin puree and lemon juice and blend again.
Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
In a separate bowl (using a clean whisk attachment or a hand mixer) whip egg whites and a pinch of salt until it is stiff.
Using a rubber spatula, gently fold the egg whites into the batter until well combined.
Divide the batter among 12 paper-lined muffin cups, filling about 3/4 full.
Bake in the preheated oven for about 20 – 25 minutes, until the toothpick comes out clean.
Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
To make the frosting, take cashews, lemon juice, salt, and honey and blend in a blender until it has a smooth cream-like texture. If necessary add 1 or 2 tablespoons of water.
When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.

Notes

The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it’s quite difficult getting a perfectly smooth frosting

Also try this delicious pumpkin recipe:

Mini Pumpkin Pizzas

PRINT THIS RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Morning Raspberry Oats

January 22, 2016

I’m feeling summer-ish with this vibrant morning oats bowl. It is filled with raspberries and bananas and topped with tahini and yummy crunchy nuts, seeds and fruit.

Use Your Noodles - Morning Raspberry Oats

We’ve had such a beautiful week full of sunshine. It called for a morning oats recipe and take some shots in the warm morning sun. This recipe is so simple and perfect for a busy day. You know, how a lot of times you skip breakfast because you are in a hurry or you don’t feel like preparing anything. Well, it can’t get more simple than this! Plus, banana and rasberries – you can’t miss with that combination. I added a little maca for some extra nutrients and vanilla for your brain.

Last week I made a brand new photo backdrop. You can see it on these photos. Since I just started this blog, I don’t have a lot of props to work with. But I do have parts of my old bed in the basement, so I used these for making my new prop. I did a double-sided wooden backdrop, white on one side and black on the other. I was affraid to mess it up but it is acually very easy and there is practically no way to mess it up. Especially if you are aiming for distressed look. If you want to make your own backdrop your own backdrop here are simple instructions. I did it similarly, with some extra details. I might post instructions for it in the future.

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MORNING RASPBERRY OATS

Course Breakfast

Prep Time 5 minutes

Servings 1

Ingredients

OATS

1/3 cup rolled oats soaked overnight in 2/3 cups water
1/2 cup raspberries fresh or frozen
1 banana
1/2 tsp vanilla seeds
1 tsp maca powder

TOPPINGS

tahini paste
sesame seeds
pumpkin seeds
coconut shavings
almonds
chunks or slices of persimmon
raspberries

Instructions

Put soaked oats and the remaining water in a blender. Add raspberries, banana, vanilla seeds, and maca powder.
Blend until smooth. If it doesn’t blend well add a little more water.
Top with tahini and other toppings that you like.

Notes

You can use milk or nut milk for soaking instead of water.
The listed toppings are a suggestion. These are the ones that I think go well with the recipe.

PRINT THIS RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Coffee Pudding – Not a typical one!

January 14, 2016

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick. No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake?

Now let’s get down to business!

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COFFEE PUDDING

It takes 60 min for the refrigerated version, that gives a real pudding consistency.

Course Breakfast, Dessert

Keyword vegan, vegan puding

Prep Time 5 minutes

Resting time 1 hour

Total Time 1 hour 5 minutes

Servings 2

Ingredients

PUDDING

1/2 cups water cold or room temperature
3-4 tsp instant coffee
1 persimmon keep in the fridge for an hour or two before making coffee pudding
2 bananas keep in the fridge for an hour or two before making coffee pudding
3 TBSP unsweetened cocoa powder

TOPPINGS

persimmon slices or chunks
cocoa nibs
coconut shavings
pomegranate seeds

Instructions

Dissolve the coffee in the water. Don’t worry if it doesn’t dissolve completely.
Chop persimmons and bananas into chunks and put them in the blender.
Add cocoa powder and coffee and mix until it is smooth.
Serve in a bowl and top with your favorite toppings.
Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the jelly-like consistency.

Notes

The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That’s also super delicious.
Dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
You can use any kind of persimmon. I’m using a firm vanilla persimmon, but you can use the gooey hachiya persimmons too, just make sure it’s ripe enough.

Tag Archive for: breakfast

Roasted Strawberry Rhubarb Crêpes

Ingredients

Vanilla Crêpes

Chocolate and Hazelnut Spread

Roasted Rhubarb and Strawberries

Instructions

Roasted Rhubarb and Strawberries

Chocolate and Hazelnut Spread

Vanilla Crêpes

Orange Dutch Baby

Ingredients

Dutch Baby

Orange Sauce

Whipped Honey

Instructions

Orange Sauce

Whipped Honey

Dutch Baby

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

Ingredients

Chicken enchiladas

Homemade Enchilada Sauce

Instructions

Homemade Enchilada Sauce

Chicken enchiladas

Mango Margarita Smoothie

Ingredients

Instructions

Double Chocolate Blackberry Ice Cream Sandwiches

Ingredients

Blackberry Ice Cream

Chocolate Cookies

Decoration

Instructions

Blackberry Ice Cream

Chocolate Cookies

Assembly

Flourless Green Pea Fritters

Ingredients

Green Pea Fritters

Sauce

Instructions

Green Pea Fritters

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Antioxidant Packed Blueberry Matcha Smoothie

Ingredients

Instructions

Crunchy Mocha Frozen Yogurt with Date Caramel

Ingredients

Frozen Yogurt:

Mocha Puffs:

Date Caramel:

Instructions

Mocha Puffs:

Frozen Yogurt:

Date Caramel:

Assembly:

The awesomest chewy turmeric bagels

BLACK SESAME COVERED CHEWY TURMERIC BAGELS

Ingredients

CHEWY TURMERIC BAGELS

COOKING

TOPPINGS

Instructions

Notes

KIWI YOGURT WITH MINI SIMIT GRISSINI

Ingredients

MINI SIMIT GRISSINI

KIWI YOGURT

Instructions

Mini Simit Grissini:

Kiwi Yogurt

BEET CHOCOLATE CUPCAKES WITH HONEY CREAM CHEESE FROSTING

Ingredients

BEET CHOCOLATE CUPCAKES

HONEY CREAM CHEESE FROSTING

Instructions

Beet Chocolate Cupcakes

Honey Cream Cheese Frosting