These amazing pancakes make a fun Sunday breakfast. They are a mix of traditional pancakes, blinis and banana pancakes with a bit of matcha tea, cinnamon and tahini. The original recipe is from ELLE mat & vin and I change it according to what’s in the fridge.
This recipe makes four large pancakes: 1 dl buckwheat flour, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1 tsp matcha, 1/2 tbsp coconut oil, 1/2 tbsp Tahini, 1 dl coconut milk, 1 egg.
Mix the dry ingredients. Mash the banana. Heat the oil and tahini, and mix in the banana and the liquid. Add the egg. Turn in the dry ingredients. Fry in coconut oil.
Serve the pancakes with fresh berries and agave syrup. This morning we had puree of black currants and vegan caviar (seaweed) as savoury alternative. I also served strong and lovely espresso and freshly pressed juice of orange, carrot, beetroot and ginger.
Have a lovely Sunday! We’ll be staying in and watching the meter-high snow cover melt in the rain.
Shakshuka is a dish, a breakfast (?), that I had long planned to make. It was time, when I found a recipe in a recent edition of ELLE mat & vin and one of the food blogger I follow posted a recipe the same week.
It.turned out delicious and next time I know to add a bit of chili.
My version of the recipe for 3 portions:
1 tbs oil, 1 small onion, 1 sweet bell pepper, 1 garlic clove, 1 persimon fruit, 1 tbs tomato paste, 1 cup of crushed tomatoes, a handful of cherry tomatoes, coriander seeds, cummin and smoked paprika (tsp each), 3 eggs.
Pre-heat the oven to 190 C.
Sautee the chopped onion and garlic in oil for 10 min. Add the chopped bell pepper and cherry tomatoes. Simmer for 8 min. Add the persimon, tomato paste and spices. Simmer for 6 min. Add the crushed (canned) tomato and bring to boil. Add salt and pepper.
Pour the stew in an oven form and make holes with a spoon, crack an egg in each hole. Bake in the oven for 6 minutes.
Sunday it is and time for a waffle breakfast! This is a new experiment with the batter and it turned out ok.
This recipe makes a small portion of four waffles, which is just perfect for two.
1 dl skimmed milk, 2 free range eggs, 1 dl almond flour, 1.5 dl whole meal flour, 0.5 tsp baking powder and 2 tbsp olive oil.
Mix the batter and refridgerate for 30 min. Use a waffle iron to make your waffles and brush on a little olive oil.
Serve with sliced avocado topped with lemon juice and pumpkin seeds, and chèvre topped with agave syrup. Try also blue cheese and apple jam.
Prepared this wonderful breakfast bowl last night and put it in the fridge for the morning. The only things I added before eating it was strawberries and honey.
This is what you need for one portion: 1/2 dl oats, 1/2 tbsp chia seeds, milk (normal, skimmed, oat milk, coconut milk) to cover the ingredients 1 dl natural yoghurt and 1 tbsp chocolate nibs. Refrigerate overnight. Cut strawberries and place in the bowl and spoon over some honey.
Enjoy! And have a wonderful Sunday!
First morning frost and it is only the 2nd of October! We were working hard in the garden yesterday. I was wondering how low the temperature would sink during the night. All the plants that I decided not just yet carry inside look all right. I’ll have to find place for them today.
Yesterday was a wonderful sunny autumn day. The leaves and acorns from the oaks in the park next to us are all over the pavement and the wind blows them into our garden. It’s truly a never-ending story. We raked, picked apples, potted plants, put furniture in the shelter, mowed the lawn with leaves to give the lawn extra strength and finally planted tulip bulbs I bought in Amsterdam a month ago. Let’s see if the rabbits get best of them!
Sunday has been a pancake morning for us but it’s been a while. It is not too much of an effort and still extra special since you don’t have to rush anywhere. Today I made traditional Finnish pancakes and served them with dried apples. They were not actually totally yet since I cut them and set to dry only yesterday.
Finnish pancakes for two: 2 eggs, 2 dl milk, 4 tbsp flour, pinch of salt and sugar. Blend well and set aside for 30 min. Fry in butter or coconut oil.
Apple-carrot-ginger juice: 10 small apples, 2 carrots and a thumb-sized chunk of ginger. Put all the ingredients into a juice maker. The juice will keep 2-3 days in the fridge.
Some further experiments with super foods. This lovely raw porridge got me going today, and the making of it started last night.
One portion: 1 dl coconut milk, 1 tbsp chia seeds, 2 tsp cocoa, 0,5 dl oatmeal, 1 water, 1/2 banana, 1 tbsp chopped cashew and 1/2 tbsp chocolate nibs.
Mix together the chia, cocoa and coconut milk, and place in the fridge overnight. In the morning take 0,5 oatmeal and 1 dl boiling water and let soak until you chop and dice your fruit and nuts. Mix the chia pudding and the oatmeal. Place in a serving bowl. Top and decorate with banana, chocolate nibs and cashew nuts.
This morning started with this juice – an even greener fruitie.
Kale, orange and coconut milk. Mixed it all together with a heavy duty blender and could actually enjoy drinking it with a straw.
We’ve had smoothies for breakfast almost every morning for a bit more than a year. Most mornings I add fresh ginger and we have not had any flues at all.
This is lterally green and also organic.
I mixed together a ripe avocado, a handful of baby spinach and a blood orange. Added 1 dl water and 2 dl unsweetened coconut milk. Yummy!
The recipe gave two small portions to enjoy immediately and a small bottle to carry on and enjoy after the morning yoga. Have a wonderful day!
This morning called for an-out-of-ordinary breakfast with omelette and yoghurt with chia and goij berries. A bit of night new snow on the ground and beautiful sunshine at noon. Not as cold as yesterday, only -12!
I served a lightly cooked one-egg omelette on rosemary bread. The bread had three layers: baby spinach, salmon and omelette. This should carry us on until a late afternoon lunch.
Holiday season and childhood taste memories go together. I cooked this delicious porridge of rye meal and cranberry. You need only four ingredients: rye meal, water, salt and cranberry or lingonberry.
For two large or three small portions you need: 1/2 l water, 2 dl rye meal, 1 dl mashed cranberry or lingonberry and 1/2 tsp salt. Soak the rye meal overnight in the water. Put the pan on low heat and add the cranberry mash. Cook on low heat for an hour. The longer you cook the porridge the better the taste. Add water if the porridge becomes too thick.
Add a teaspoon of agave syrup (or any other syrup) on top if you find the porridge took sour. Serve as such or with milk or butter-milk.
This is so delicious and healthy too. It is a porridge not served on ordinary weekdays as it takes time to cook. Lingonberry would be a more typical ingredient in Finland and when I was young most people would have buckets of raw-mashed lingonberry in the cellar. All self picked, of course.