SPELT DUTCH BABY with pears

I discovered these kind of pancakes some time ago and I have been making them to find the best recipe. They are very 'sensitive' and it is the best to use white spelt flour - when using wholegrain flour, the pancake does not rise as it is heavy. 

SPELT DUTCH BABY with pears / Makes 1



INGREDIENTS for batter:

• 2 large organic eggs
• 2 tsp cinnamon
• 1/2 cup almond milk
• 2/3 cup white spelt flour
• 1/4 tsp pink salt
• 1 TBS melted coconut oil (not hot!)

INGREDIENTS for topping:

• 2 pears
• dark chocolate chips

METHOD:

Preheat oven to 200 C. Grease and flour a skillet or round baking tray (20-24 cm).

Combine all batter ingredients (I use blender or hand mixer) and set aside. Wash pears and slice them. Pour batter onto the skillet or tray and arrange pear pieces on the top.

Place skillet or tray into the oven and bake for about 20-25 mins or until golden brown and puffed.

Sprinkle with chocolate chips and serve warm!

MILLET PUDDING with BERRIES & TURMERIC

Not long time ago, I found one of the best food blogs ever. It is called Gotuj zdrowo! The fact I like the most is that the owner of that blog, Marek, comes from the same city as me ;)

The blog looks amazing. Beautiful photos and lots of information about ingredients used in prepared dishes.
Marek, the same as me, stands for conscious nutrition and eating healthily as a way of prevention. He is aware that food heals and nourishes us.

'Real' food brings health and happiness to your life so you can enjoy it for longer!

"You Are What You Eat"
/Aristotle/

MILLET PUDDING with BERRIES & TURMERIC
/ You can find original recipe here /


INGREDIENTS:

• 1 cup boiled millet
• 3-4 dates
• 1/2 cup almond milk (or any nut milk or mineral water)
• 2 TBS ground almonds
• 1 tsp cinnamon 
• handful of fresh blueberries & raspberries
• 1/2 tsp turmeric

METHOD:

Blend millet, dates, almond milk, almonds and cinnamon. Transfer to a glass or dessert dish, sprinkle with turmeric and top with fresh berries. Mix and enjoy it!

in Polish


SKŁADNIKI:

• 1 szklanka ugotowanej kaszy jaglanej
• 3-4 daktyle bez pestek
• 1/2 szklanki mleka roślinnego (jakiegokolwiek)
• 2 łyżki mielonych migdałów
• 1 łyżeczka cynamonu
• garść owoców jagodowych
• 1/2 łyżeczki kurkumy

WYKONANIE:

Kaszę zmiksować z daktylami, mlekiem, migdałami i cynamonem. Przełożyć do szklanki albo naczynia deserowego, posypać kurkumą i owocami. Wymieszać i rozkoszować się!

GLUTEN FREE MUFFINS with TOASTED PECANS & HAZELNUTS

These are one of the best muffins I have ever made. I am not going to lie that I am baking them every other day now ;)

GLUTEN FREE MUFFINS w/TOASTED PECANS & HAZELNUTS /Makes 6-9

INGREDIENTS:

• 2 & 1/4 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 2 TBS cashew nut butter (any nut better will work)
• 1/4 cup almond milk (any nut milk will work)
• 1/4 cup melted coconut oil
• 1 tsp ground cinnamon
• 2 TBS of Organic Millet Amazake - Sweet Grains Dessert (or any other sweetener)

• handful of toasted pecans
• handful of toasted hazelnuts
• cocoa nibs or chia seeds, or both

METHOD:

Preheat the oven to 190C. Prepare muffin tray.

Mix well all ingredients in a large bowl. Scoop the batter into the prepared muffin pan and sprinkle with cacao nibs or chia seeds. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

When ready, take out from the oven and set aside for 5 minutes. The take out each muffin and leave to cool on a wire rack.

in Polish


BEZGLUTENOWE MUFINKI z PRAŻONYMI ORZECHAMI PEKAN i LASKOWYMI


SKŁADNIKI:

• 2 i 1/4 szklanki mąki migdałowej (albo drobno mielonych migdałów)
• 1/4 łyżeczki proszku do pieczenia
• 1/4 łyżeczki sody
• 1 jajko
• 2 łyżki masła orzechowego (jakiegokolwiek)
• 1/4 szklanki mleka migdałowego (lub innego roślinnego)
• 1/4 szklanki rozstopionego oleju kokosowego
• 1 łyżeczka cynamonu
• 2 łyżki musu jabłkowego lub syropu klonowego
• garść prażonych orzechów pekan
• garść prażonych orzechów laskowych
• chia ziarenka lub wiórki z kakaowca (lub oba)

WYKONANIE:


Rozgrzać piekarnik do 190 ° C. Przygotować blachę na mufinki wykładając ją papierowymi foremkami.

Dobrze wymieszać wszystkie składniki w dużej misce. Nabierać ciasto do przygotowanej wcześniej blachy i posypać wiórkami z kakaowca lub nasionami chia.

Piec około 20-25 minut, albo aż wykałaczka włożona w środek mufiny będzie sucha.

Upieczone wyjąć z piekarnika i odstawić na 5 minut. Wyjąć każdą mufinkę i pozostawić do ostygnięcia na kratce.

SPELT PANCAKES with ELDERFLOWER

Last year I made elderflower syrup. Last month I tried pancakes with elderflower at Cafe Museum in Cieszyn. And I decided to make my own version of these delicious things :)

SPELT PANCAKES with ELDERFLOWER / Makes 8


INGREDIENTS:

• 8 twigs of elderflower
• 1/2 l almond milk
• 1 organic egg
• 1 pack of brown sugar with real vanilla
• pinch of sea salt
• 8 TBS spelt flour (or any other)
• coconut oil or olive oil for frying
• 1 TBS powdered xylitol

METHOD:

Beat lightly egg with milk in a medium bowl. Then add flour, vanilla sugar and sea salt and mix all ingredients very well. Heat the oil on the frying pan. When hot, dip one bunch of elderflower in batter at a time and place on the pan. You can pour a little more batter to cover all surface of the frying pan. 

Cut off green stalks using scissors and fry pancakes on both sides until golden brown. Place on plate, leave for a minute, sprinkle with powdered xylitol and serve warm. 

You can also serve them with fresh strawberries or fresh strawberry sauce!

CHIA PUDDING

It so easy and quick breakfast or dessert option. Also, you can take it to work and have healthy snack. You can make your own mix putting your favourite seeds, nuts, fruits etc. It is soooooo... good!

CHIA PUDDING / Makes 1 portion


INGREDIENTS:

• 1/4 cup chia seeds
• 1/2 cup raw almond milk
• 1 TBS cinnamon
• some goji berries
• some coconut flakes
• stevia or maple syrup 
• pinch of sea salt
• fresh blueberries

METHOD:

Place all ingredients despite of blueberries in medium jar and stir well. Place in the fridge overnight. In the morning add fresh fruits and enjoy!

AVOCADO & RASPBERRY SOFT SERVE

AVOCADO & RASPBERRY SOFT SERVE / Makes 2 portions


INGREDIENTS:

• 1 ripe avocado
• 1 & 1/2 cups frozen raspberries
• 1 & 1/2 cups almond milk
• 1 TBS raw almond butter
• 1 TBS raw coconut oil
• 1 TBS agave syrup
• 2 tsp hemp powder
• 1 tsp chlorella
• 1 TBS chia seeds

METHOD:

Blend all ingredients despite of chia seeds. Transfer to 2 small bowls or jars, sprinkle with chia seeds and enjoy :)

AVOCADO CACAO MOUSSE

When I found out you could use avocado to make desserts, I was not sure about that as avocado had been always consumed as guacamole or some variations of that dip at my home. However, I decided to have a go at making sweet dishes based on that green fruit. After few attempts I found the perfect one.

Avocado and cacao give quite bitter taste. But when fresh fruits and some lemon added, the flavours are nicely balanced. 

Avocado is very nutritious. It is a fantastic source of good fat. It is associated with good health. So when using good quality ingredients, it becomes a healthy dessert - that is like a dream for a person who loves sweet treats!

AVOCADO CACAO MOUSSE

INGREDIENTS:

• 2 ripe avocados
• 2 pieces of frozen banana
• pinch of pink salt
• pinch of cinnamon
• 2 TBS raw cacao powder
• 1 TBS raw coconut oil
• 1-2 TBS agave nectar
• 1-2 TBS raw almond milk
• 2 TBS lemon juice
• blueberries
• lemon zest

METHOD:

Place all ingredients in a medium bowl and blend until smooth. 

Transfer to a small glass or dessert bowl, add blueberries and sprinkle with lemon zest.

Serve chilled!

SMOOTHIE with no colour ;)

SMOOTHIE with no colour


INGREDIENTS:

• 10 strawberries
• 10 blueberries
• 1 kiwi
• 2 handfuls of spinach
• 1/2 TBS raw coconut oil
• 1 TBS spirulina
• 1 TBS hemp powder
• 1/2 cup raw almond milk
• 1 tsp bee pollen

METHOD:

 Blend all ingredients until smooth. Enjoy freshly made!

RAW ALMOND MILK

One of my favourite bloggers is Sarah Britton - her blog is called My New Roots. Sarah is amazing person, great cook and holistic nutritionist. Is it not too much? Definitely not! She is one of people who should be your inspiration.

I was very curious what would be the taste of non dairy homemade milk. I had been buying soy, almond or hemp milk for years but I was sure that homemade one had to be different. And at the same time much healthier. 

First I made plain almond milk. It was delicious, a little frothy with delicate flavour. The second time, I added some maple syrup for more taste. You can also substitute maple syrup with dates, agave nectar or vanilla extract. So many choices!

And here you can watch 'My New Roots' video how to make nut milk.

RAW ALMOND MILK

INGREDIENTS:

• 1 cup almonds (or any other nuts)
• 4 cups filtered water (I use 3 cups because I prefer more intensive flavour)
• pinch of sea salt (optional)
• 2 TBS maple syrup

METHOD:

1. Soak almonds for 8 hours or overnight. 
2. Drain, rinse and place in high speed blender. 
3. Add water and male syrup.
4. Press the button to start and blend until smooth. 
5. Take a big bowl or jug, line with nut milk bag or cheesecloth.
6. Pour the mixture from the blender and squeeze.
7. Pour milk into a glass jar or bottle.

* You can keep it in the fridge for up to 4 days. 

** Ground almonds (that what is left in nut milk bag) can be used for baking or you can add them when making pancakes, smoothies or use as garnish.

KAISERSCHMARRN without RAISINS but with APPLE

I love lazy Sunday mornings when I have time to prepare nice breakfast and enjoy it as long as I want. It doesn't happen very often, so they are very appreciated.

This time I decided to make traditional Austrian dessert for breakfast. I even did not mind I had to beat egg whites by hand. It was worth it! I can say that it was one of the best breakfasts I have ever eaten.

KAISERSCHMARRN without RAISINS but with APPLE / Makes 2 medium portions

// Recipe adapted from here //

INGREDIENTS:

• 2 eggs
• 1/2 cup almond milk
• 1/2 cup spelt flour
• pinch of sea salt
• 2 TBS vanilla sugar or extract
• 1 apple
• 1 TBS of icing sugar + some for sprinkling
• clarified butter

METHOD:

Separate egg whites from yolk to two medium size bowls. Add milk, flour, salt, vanilla sugar to egg yolks and mix well. Beat whites with 1 TBS of icing sugar until stiff by hand or electric mixer (that is so much quicker) and then gently fold it into flour mixture with large spoon. 

At the end peel off apple, cut in small pieces and add to the mixture. 

Melt butter on a medium size frying pan and pour half of the mixture, remember to pour some apples too (they stay on the bottom of your bowl). Fry on medium-low heat for about 4-5 minutes on each side. 

When it is golden brown cut it in small pieces using wooden spoon. Transfer to a plate, sprinkle with icing sugar and enjoy! Oh, do not forget to make the second portion :)

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in Polish

Niedzielne poranki to jedne z moich ulubionych. Wtedy jest czas na przygotowanie pysznego śniadania i delektowanie się nim jak długo tylko można. Niestety nie zdarzają się często i dlatego są bardzo doceniane.

Tym razem postanowiłam zrobić tradycyjny austriacki deser... na śniadanie. Nie miałam nawet nic przeciwko ręcznemu ubijaniu piany z białek. Było warto! Mogę spokojnie powiedzieć, że to jedno z najlepszych śniadań jakie jadłam.

KAISERSCHMARRN (omlet cesarski) bez RODZYNEK ale z JABŁKIEM / 2 średnie procje

SKŁADNIKI:

• 2 jajka
• 1/2 szklanki mleka migdałowego
• 1/2 szklanki mąki orkiszowej
• szczypta soli morskiej
• 2 łyżki cukru waniliowego albo esencji z wanilii
• 1 jabłko
• 1 łyżka cukru pudru + trochę do posypania
• masło klarowane

WYKONANIE:

Oddzielić żółtka od białek do dwóch średnich misek. Do żółtek dodać mąkę, mleko, sól i cukier waniliowy i dobrze wymieszać. Białka ubić na sztywno z 1 łyżką cukru pudru. Następnie delikatnie wmieszać pianę w masę z mąką za pomocą dużej łyżki. Na końcu obrać jabłko, pokroić na małe kawałki i dodać do przygotowanej masy.

Masło rozpuścić na średniej patelni i wylać pół masy na patelnię (pamietaj o jabłkach, które zostaną na dnie miski). Smażyć po 4-5 minut z każdej strony. Kiedy omlet będzie złoto-brązowy pokroić na małe kawałki za pomcą drewnianej łyżki. Przełożyć na talerz, posypać cukrem pudrem i delektować się każdym kęsem! A, i nie zapomnij o zrobieniu drugiej porcji :)

VEGAN BLUEBERRY OATMEAL PANCAKES

I forgot how much I love blueberry pancakes. That is so great healthy breakfast option!

VEGAN BLUEBERRY OATMEAL PANCAKES / Makes 10-12

// Recipe adapted from here //

INGREDIENTS:

• 1/2 cup almond milk (or any non-dairy milk of your preference)
• 1 cup rolled oats
• 1/2 cup wholegrain spelt flour
• 1 TBS baking powder
• pinch of salt
• 1/2 tsp cinnamon
• 2 TBS coconut palm sugar
• 2/3 cup blueberries
• coconut oil for frying

METHOD:

Blend almond milk with oats until smooth. Mix flour, baking powder, sugar, salt and cinnamon in a big bowl. 

Then add wet ingredients to dry and mix well. Leave the batter to rest for 10 minutes.

At the end add blueberries and mix. 

Melt coconut oil on a pan. Pour batter using a big spoon on the pan, fry for few minutes on each side (until golden brown).

Serve with fresh blueberries and maple syrup. 

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in Polish

Już zapomniałam jak bardzo uwielbiam naleśniki z borówkami. To tak świetna i zdrowa opcja śniadaniowa!

WEGAŃSKIE NALEŚNIKI Z PŁATKAMI OWSIANYMI I BORÓWKĄ AMERYKAŃSKĄ / 10-12 sztuk

SKŁADNIKI:

• 1/2 szklanki mleka migdałowego (jakiegokolwiek pochodzenia roślinnego)
• szklanka płatków owsianych
• 1/2 szklanki mąki pełnoziarnistej orkiszowej
• 1 łyżka proszku do pieczenia
• szczypta soli
• 1/2 łyżeczki cynamonu
• 2 łyżki cukru palmowego (albo brązowego)
• 2/3 szklanki borówki amerykańskiej
• olej kokosowy

WYKONANIE:

Mleko z płatkami owsianymi zmiksować na gładką masę za pomocą blendera. W dużej misce wymieszać mąkę, proszek do pieczenia, cukier, sól i cynamon. Następnie dodać mokre składniki do suchych i dobrze wymieszać. Pozostawić przez 10 minut. Na końcu dodać borówki i wymieszać.

Rozpuścić olej kokosowy na patelni. Nakładać miksturę na rozgrzany olej za pomocą dużej łyżki, smażyć z każdej strony przez kilka minut (aż placki będą koloru złoto-brązowego).

Podawać ze świeżymi borówkami i syropem klonowym.