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

Rustic Oat Bread

Hello my lovelies!

Today we will bake bread! I know this means that we have to heat up the oven when it’s already super hot outside but we are going to be rewarded with fresh bread and that is arguably one of the best dinners you can have in warm weather.

The bonus: This bread takes like 5 minutes to prepare. I’m not kidding. You’ll hardly have time to preheat the oven properly. The list of ingredients may sound somewhat unusual, but you have to try it – it really works like a charm!

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Rustic Oat Bread

makes one loaf

  • 250 g flour
  • 200 g whole grain flour
  • 50 g rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 150 ml natural yogurt
  • 1 tablespoon treacle

 

Preheat the oven to 200° C and line a baking tray with baking paper.

Add flour, wholemeal flour, oatmeal, soda and salt to a large bowl and mix. Place the yogurt in a second bowl and add 250 ml of water. Add the treacle and stir until everything has dissolved. Add the yogurt mixture to the flour and stir with a wooden spoon until a sticky dough is formed.

Tip the dough onto the baking tray and form it into a round with wet hands. Sprinkle with some oats and then cut a cross in the dough with a wet knife. Bake for 30 minutes and serve as fresh as possible!

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Because it is baked without yeast, the bread does not stay fresh for that long and tastes better toasted if you’re eating it the next day. But I doubt it will last very long anyway 😉

Stay sweet & HAPPY BAKING!

xx Kristin

Buttermilk Oatcakes [Pancakes with a healthy twist]

You  all know Overnight Oats – if not, you seriously need to check it out (incredibly easy breakfast!). Well, I didn’t want to talk about how great Overnight Oats are… but now imagine putting porridge into a pan and turn it into pancakes. It tastes so good! And it’s also something like the weekend “treat yourself” version of your favorite healthy brekkie.

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You’ll only need some basic ingredients and they’re fast to make:

Buttermilk Oatcakes

4 servings

  • 2 cups buttermilk
  • 1 large egg
  • 1 1/2 cups rolled oats
  • 1/2 cup whole-wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Combine the dry ingredients in a medium bowl and then add the buttermilk and egg. Stir thorougly and let the mixture sit for 15 minutes.

Coat pan with a little bit of oil or cooking spray and heat on medium. Put little portions of batter in the pan and cook them until bubbles dot the surface. Flip and continue cooking until browned.

Serve with maple syrup or fruit sauce.

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Let me know how this recipe works for you!

I think they’re a wonderful change from “normal” pancakes 🙂

Kristin