Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!

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Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks

 

Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.

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The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.

 

Stay sweet & HAPPY BAKING!

xx Kristin

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Banana Bread Muffins

Hello my zebras!

I don’t know about you, but I am not a breakfast person. This is an unhealthy and bad habit, but in the mornings I usually want only a big cup of coffee. But this is going to change from now on and that’s why I am – once again – in search of new delicious breakfast recipes that work for me.

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My new favorite: banana bread muffins! They are healthy and still delicious and therefore a great start to the day. And because you have to try them ASAP I’m going to tell you the recipe right away…

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Banana bread muffins

Makes 6 muffins

  • 2 very ripe bananas
  • 60 g of oil
  • 75 g honey or 45 g brown sugar
  • 1 egg
  • 30 ml of milk
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/2 teaspoon cinnamon
  • 115 g whole grain flour

Preheat oven to 170 °C and prepare a muffin tray with muffin liners.

Mash the bananas in a small bowl. Add oil, honey/brown sugar and egg and stir well. Mix in milk, baking powder, salt and cinnamon.

Finally stir in the flour but don’t overmix. Scoop the batter into the muffin liners and bake for 20-25 minutes.

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Suuuuuper easily made and a true breakfast superhero. Just add a lovely cup of tea or coffee and the day can start relaxed and balanced. Sounds like a plan? Then absolutely try it!

Stay sweet & HAPPY BAKING!

xx Kristin

English Muffin Sandwich with Bacon, Avocado & Egg

Hello my Zebras!

I hope you are enjoying your weekend and it’s full of sunshine and spring temperatures

It’s so nice where I am that I would like to spend most of the time outside, but my work just does not allow it and so I instead I’m sat in front of the PC. Nevertheless, I have a new recipe for you and it’s such a deluxe breakfast that everyone is sure to enjoy it!

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There are now 2 possibilities:

  • Make it completely from scratch – definitely worth the effort
  • Cheat a wee bit and use a shortcut

 

If you have some time (and patience) I advise you to bake the rolls – the English Muffins – yourself! The taste is wonderful and the recipe gives a large portion, which you can then freeze for later.  I’ll tell you about the shortcut at the end

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English Muffins

makes 16

  • 450 ml of milk
  • 3  tbsp honey
  • 1 packet dry yeast
  • 1  egg
  • 4  tablespoons of soft butter
  • 470 g flour (Type 1050)
  • 230 g flour (type 550)
  • 2 tsp salt
  • Semolina for sprinkling

 

Mix the milk and the honey and heat it up (either on the stove or in the microwave). Stir in the yeast and let stand for 5 minutes. Then add the egg and stir well.

Mix the flour and the salt in the bowl of a stand mixer. Add the soft butter and put the mixer on the lowest setting. Slowly pour in the milk mixture and mix until no more flour is visible. Now increase the speed to medium and knead for 4 minutes. Slightly grease a bowl, add the (soft!) dough and let it rest covered with a towel in a warm place for 1 hour or until it has doubled in size.

Place the dough on a floured working surface and knead so much flour into the dough until it just does not stick anymore. You do not need a lot of flour and the dough should still be relatively soft. Now halve the dough, then divide the halves into 8 pieces each. Form these into balls, then flatten them slightly with your hands. Dip both sides in semolina and place on a baking tray. Cover with a towel and let it rise for another hour.

Preheat the oven to 160° C and heat a large pan onmedium heat. Now brown the dough pieces in the pan on both sides for about 2 minutes each, then bake for 10 minutes in the oven. Allow to cool and serve.

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Freeze the remaining muffins while they’re fresh – so you can defrost and enjoy them whenever you feel like.

Now just cut the muffin open and fill with avocado, a fried egg and crispy bacon. A bit of salt & pepper on it and a breakfast of champions is finished. If you are not a morning person, this dish also works well as a delicious lunch!

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And the shortcut? Store bought English Muffins, of course 😉

How would you like to eat them ? A hearty breakfast like this or something sweet?

Have a great weekend & HAPPY COOKING!

xx Kristin