YEAST PANCAKES "RACUCHY"

I found that recipe not long time ago and straight away there was memory of such pancakes made by my grandma when I was at school. And I decided to make them for my last breakfast in 2013. Delicious!

YEAST PANCAKES "RACUCHY"
/ Recipe comes from here /

INGREDIENTS:

• 250 g white spelt flour
• 20 g fresh yeast (or replace right amount of dried yeast)
• 50 g melted butter, chilled
• 250 ml soy milk
• 2 eggs
• 20 g coconut palm sugar
• vanilla sugar (or extract)
• coconut oil for frying
• 2 grated apples

METHOD:

Warm up 100 ml milk (not hot), add yeast, 1 tablespoon of sugar and 1 tablespoon of flour. Mix and set aside for 15 minutes.

Meanwhile, melt butter at leave on the side to cool. And sift the rest of flour into the bowl.

Beat eggs with the rest of sugar and vanilla using electric mixer. Then slowly pour the  rest of milk and mixture of yeast while mixing all the time. Also, add butter and sifted flour. The mixture should be smooth.
Cover the bowl with the kitchen towel and leave in warm place for about one hour or until it doubles its volume. 

When ready, grate apples and mix slowly with the batter.

Wam up coconut oil on the frying pan. Using tablespoon place batter on the pan, flatten a little and fry for about 3 mins on each side.
When ready, place on the plate with paper towel.

Serve with your favourite jam!

in Polish:


Tutaj możecie znaleźć przepis na RACUCHY wg Liski

ALMOND & CINNAMON BISCUITS

Seeing photo of Tara Stile's 'Snickerdoodles' made me want to try her simple recipe. I know it sounds strange but I often get attracted by photos first and then I check the recipe and adapt it to myself.

ALMOND & CINNAMON BISCUITS / Makes about 36 biscuits (3 cm diameter)
/ Recipe adapted from Tara Stiles /


INGREDIENTS:

• 2 cups almond meal
• 1/2 cup maize flour
• 1 tsp baking powder
• 1/3 cup coconut sugar
• 1 TBS cinnamon
• 1/3 cup millet milk (any nut milk)
• 1 tsp vanilla extract
• 4 TBS melted coconut oil
• toasted sesame seeds (for sprinkling)

METHOD:

Preheat the oven to 175C. Line baking tray with parchment paper. 

Mix first all dry ingredients in a large bowl. Then add wet ingredients and make sure all ingredients are combined well. Roll in little balls. Place on baking tray and flatten slightly. Sprinkle with toasted sesame seeds. Bake for about 20 minutes. Leave to cool and then you can start enjoying!

in Polish:


Z przepisu wychodzi sporo ciasteczek, jeżeli zrobicie je o średnicy około 3 cm. Można je przechowywać przez kilka dni - jednak trudno się im oprzeć więc ostrzegam ;)


MIGDAŁOWO-CYNAMONOWE CIASTECZKA / około 36 sztuk w zależności od wielkości


SKŁADNIKI:

• 2 szklanki mąki migdałowej (można użyć drobno zmielonych migdałów)
• 1/2 szklanki mąki kukurydzianej
• 1 łyżeczka proszku do pieczenia
• 1/3 szklanki cukru palmowego (można mniej albo w ogóle)
• 1 łyżka cynamonu 
• 1/3 szklanki roślinnego mleka (jakiegokolwiek; użyłam migdałowego) 
• 1 łyżeczka ekstraktu z wanilii (opcjonalnie)
• 6 łyżek rozpuszczonego oleju kokosowego (lekko ostudzonego)
• uprażone ziarenka sezamu (do posypania)

WYKONANIE:

Piekarnik nagrzac do 175 C. Blachę wyłożyć papierem do pieczenia.

Najpierw wymieszać wszystkie suche składniki, następnie dodać mokre i wszystko dobrze wymieszać. Nabierać łyżką trochę ciasta, robić małe kulki w dłoniach, lekko spłaszczyć i położyć na blachę. Posypać wszystkie ziarenkami sezamu i piec około 20 minut, aż będą lekko brązowo-złociste. Wyjąć z piekarnika i zostawić do wystygnięcia.

Smacznego!

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!

RICOTTA CHEESECAKE

I think you know already that I love cheesecake.

This time I made very healthy one. Firstly, I wanted to make shortbread base for my cheesecake. Unfortunately, I had a small accident in my kitchen and all prepared dough was dropped into the sink. So I decided to make it without the base. 

RICOTTA CHEESECAKE


INGREDIENTS:

• 750g ricotta
• 3/4 cup of xylitol
• 1 cane sugar with real vanilla 
• 3 eggs
• 3 TBS potato flour
• 3 TBS spelt flour
• lemon zest
• 200g organic natural yoghurt 

METHOD:

Preheat the oven to 160C. Line round baking tray (about 22cm) with parchment paper. 

Mix ricotta with xylitol and vanilla sugar in big bowl using electric mixer. Then add eggs, lemon zest and both flours. At the end add yoghurt. 

Bake for about 50 minutes to 1 hour using 3D hot air function in your oven.

When ready, turn off the oven and leave cheesecake inside to cool, leaving the door ajar. Then place it in the fridge for minimum 1 hour before serving.

 / waiting even for the smallest piece to be dropped ;) / 

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON

That is one of the best banana bread I have ever eaten. It is moist and it is not very sweet. I think you should try this one. You can also add some raw chocolate nibs or raw cacao nuts and I am sure it will be amazing ;)

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON
// Recipe adapted from here //


INGREDIENTS:

• 3 ripe bananas
• 1 & 1/2 cup spelt wholegrain flour
• 1/2 cup walnuts & pecans
• 1/4 tsp baking soda
• 1 tsp baking powder
• pinch of sea salt
• 1/3 cup coconut palm sugar
• 2 TBS vanilla sugar
• 1 TBS cinnamon
• 2 TBS chia seeds
• 1/2 cup nut milk (any)
• 1/2 cup extra virgin coconut oil
• lemon zest

METHOD:

Preheat oven to 175C. Line loaf tin with baking paper and set aside.

Place all dry ingredients in a large bowl and mix well. Then mashed bananas and together with milk, coconut oil and lemon zest add to the bowl. Mix well and transfer to the tin. 

Bake until cake tester inserted into the cake comes out clean, about 40 minutes. Take out form the oven and leave to cool. Keep in the fridge.

RICOTTA CHEESECAKE with ALMONDS

...Easter... I do not feel that lovely atmosphere as I am spending this time away from home this year. There is no delicious traditional food and... no snow, can you believe?! (everyone wanted white Xmass - it did not happen; so there is lots of white powder at Easter ha ha ha). 

I made only amazing cheesecake to celebrate this special time and nice egg dish for breakfast (in the next post).

RICOTTA CHEESECAKE with ALMONDS


INGREDIENTS:

• 180 g crashed amaretti biscuits, finely crashed
• 50 g coconut oil
• 1 TBS real vanilla extract
• 500 g ricotta
• 250 g mascarpone
• 80 g coconut palm sugar
• 100 g ground almonds
• 2 TBS potato flour
• 2 eggs
• lemon zest (how much you like)
• almond flakes

METHOD:

Preheat oven to 170 C. Line a round baking tray (20-24 cm) with parchment paper.

Melt coconut oil and mix with  crashed biscuits. Spread mixture evenly on the baking tin and place into the fridge for about 15 minutes.

In the meantime, place the rest of ingredients in a large bowl and mix well. You can use food processor to do that. 

Then pour cheese mixture on the prepared earlier base, sprinkle with almond flakes and bake for 45-55 minutes or until lightly golden brown on the top. When ready, turn off the oven and leave cheesecake inside to cool slowly down leaving the oven door ajar.

Then place the cheesecake in the fridge for minimum 2 hours or overnight. 

Enjoy!

* Next time I will not use any sugar when using amaretti biscuits (they are very sweet).
** I used square baking tray when making that cheesecake. 

LEMON & COCONUT LOAF with BERRIES

I have not had any cake in a while so I decided to make a very nice one. Last time I made simple lemon loaf like in the original recipe. It was a little too sweet and sour for me. And this time I did not make lemon glaze, I used less lemon juice and I added some berries which nicely balanced the sour taste.

LEMON & COCONUT LOAF with BERRIES

// Recipe adapted from Sprouted Kitchen //

INGREDIENTS:

• 2 organic eggs
• 1/2 cup olive or rapeseed oil
• 1/4 cup coconut milk
• 1 TBS freshly squeezed lemon juice
• 1 TBS lemon zest
• 1 tsp vanilla extract
• 1/2 cup coconut palm sugar
• 1 cup wholegrain spelt flour
• 1/2 cup coconut flour
• 1 TBS ground flaxseeds
• 1/2 tsp sea salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/3 cup blueberries
• 1/2 cup raspberries

METHOD:

Preheat the oven to 175C and line baking loaf pan with parchment paper.

Whisk eggs with sugar with electric mixer for few minutes. Add coconut milk, lemon zest and juice, vanilla extract and mix well. Mix all dry ingredients in a medium bowl and then add to egg mixture mixing well. At the end add berries and gently stir them in.

Pour the mixture into prepared loaf pan and bake until cake tester inserted into the cake comes out clean, about 40-50 minutes.

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 :)

ELDERFLOWER PANNA COTTA

Panna cotta is one my favourite Italian desserts. However, traditionally it is made from milk, cream and sugar, I have decided to make a little change.  

ELDERFLOWER PANNA COTTA / Makes 3-4 (it depends on the size of form)

// Recipe adapted from here //

INGREDIENTS:

• 500 ml double cream
• seeds form 1 vanilla pod or 4 tsp vanilla extract
• 4 TBS agave nectar
• powdered gelatine for 1/2 l of liquid
• 4-5 TBS Elderflower liquor

METHOD:

Place cream, vanilla and agave nectar in a medium saucepan and simmer on high heat stirring occasionally. Bring it to boil and remove from gas immediately. In the meantime, melt gelatine in 2-3 tablespoons of hot water. When it is ready, pour it into cream and stir. Let i cool down a little and then add elderflower liquor. Divide mixture between ramekins or any small dishes you are using. Let is sit in the room temperature, then cover with cling film and put to the fridge. When set, it is ready to serve!

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in Polish

Panna cotta to jeden z moich ulubionych włoskich desrów. Oryginalny przepis mówi o miksturze mleka, śmietany i cukru. Ja jednak pozwolilam sobie wprowadzić małą zmianę.

PANNA COTTA Z LIKIEREM Z CZARNEGO BZU / 3-4 porcje (w zależności od wielkości naczyń)

SKŁADNIKI:

• 500 ml słodkiej śmietanki
• ziarenka z 1 laski wanilii lub 4 łyżeczki ekstraktu z prawdziwą wanilią
• 4 łyżki nektaru z agawy
• żelatyna  w proszku na 1/2 l płynu
• 4-5 łyżek likieru z czarnego bzu

METODA:

Śmietankę, wanilię i agawę podgrzewać w rondlu na dużym ogniu mieszając co jakiś czas. Doprowadzić do wrzenia i natychmiast zdjąć z ognia. W międzyczasie dokładnie rozpuścić żelatynę w 2-3 łyżkach gorącej wody i wlać do śmietanki. Poczekać chwilę aż przestygnie i wtedy dodać likier z czarnego bzu. Rozlać do naczyniek i pozostawić w temperaturze pokojowej do wystygnięcia. Następnie przykryć folią spożywczą i wstawić do lodówki do całkowitego zastygnięcia.