Category: Breakfast

Categories
Breakfast Lunch Ovenbaked Sweets & Baking

Focaccia Garden

One of my favourite things about the foodie community on Instagram is that it’s bursting with creativity. I just wish I had more time on my hands to try all the lovely things I see out there. One thing I just had to do was a focaccia garden. Have you seen them? I first saw my friend @sweetinnature post one, and started browsing the #focacciaart hashtag. So many gorgeous creations!

Here’s my first attempt, with baby tomatoes, flat leaf parsley, lemon thyme and asparagus. Yeah, it does look more vibrant and beautiful before it’s baked (swipe to see the before pic), but it was also lovely when it came out of the oven. And yes, it tasted delicious too.

Ingredients
20 g fresh yeast (or 12 g dry yeast)
3 dl water
0,5 dl olive oil
1 tbsp sea salt
1,5 tbsp agave syrup (or other sweetener)
7,5 dl plain flour

Dissolve the yeast in the water. If you’re in a hurry, use 37 C water, otherwise use cold. Add olive oil, sea salt and agave syrup, before adding the flour. Knead the dough for at least 5 minutes until smooth. Cover with a damp tea towel and leave to rise until doubled in size. I always prefer to start the dough with cold water and let it rise for a few hours in room temperature, or even all day in the fridge.

Transfer the dough to a tray, about 20 x 30 cm, covered in parchment paper and lightly greased. Flatten the dough carefully. Leave it for another 30 minutes.

Brush the dough with olive oil and decorate it with herbs and vegetables. Here I’ve used flat leaf parsley, baby tomatoes, asparagus and lemon thyme.

Bake for about 20 minutes in 225 C. Check often towards the end. (I didn’t, apparently. Should have taken it out 2 min earlier…) Leave to cool for a few minutes before serving.

Follow me on Instagram: https://www.instagram.com/neverenoughgreens/

Categories
Breakfast Fruit & Berries Ovenbaked Snack Sweets & Baking

Apple & Carrot Muffins

My youngest son asked for muffins the other day. It was a weekday, so I didn’t want them to be too sweet, but more like an afternoon energy boost. So together we improvised these apple and carrot and cinnamon muffins, which turned out really good. (In “together” I mean that I managed the measurements and my keen little helper stressed me out by threatening to pour a full packet of brown sugar and a whole carrot in the batter…)

Ingredients (makes 12 small muffins):
2 chia eggs (2 tbsp chia seeds + 8 tbsp water, rest for 15 min)
2,5 dl rolled oats
2 dl plain flour
pinch of salt
1 dl brown sugar
2 tsp cinnamon
2 tsp baking powder
1 dl neutral oil
1, 5 dl plant milk
1 tsp apple cider vinegar
1 apple, diced (2 dl)
1 small carrot, finely grated (1 dl)

Simply combine all the dry and wet ingredients in a bowl, and finish by adding diced apple and grated carrot. Distribute in 12 muffin cups and bake at 225 C for 15 min.

Categories
Breakfast Lunch Pancakes

Lemon & Poppy Seed Pancakes

I haven’t posted pancakes in ages, even though we have them quite often. But here’s a stack for #pancakesunday! Lemon & poppy seed is often used in cakes and muffins, but works just as well in pancakes. Here’s my go to recipe:

2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
0,5 dl canola oil (other other neutral oil)
2-3 tbsp lemon juice + zest
3 tbsp poppy seeds
a pinch of salt

Soak the oats in oat milk for 5-10 minutes. Mix everything in a food processor until the batter is very smooth. Fry on medium heat until golden on both sides. Enjoy your Sunday!

Categories
Breakfast Lunch Ovenbaked Sweets & Baking

Sofy Rye Bread

I baked a traditional Swedish bread that come in regional versions with different types of flour. What they have in common is that they are baked in large round cakes and pricked with a fork or a special kind of rolling pin. For a first try, I was really happy with the result. It was so easy to veganise – I just subbed for vegan butter and oat milk. Give me a shout if you want the recipe!

Categories
Breakfast Fruit & Berries Gluten Free Platter

Fruit Platter

I made this fruit platter for my oldest son’s birthday last weekend. It was gone in minutes! We had it for breakfast, and I was reminded how fresh it is to start the day with lots of fruit before eating anything else. Definitely doing that more often!

Details: Slices of apple and pear, orange, pink grapefruit, kiwi and fresh raspberries.

Categories
Bowl Breakfast Fruit & Berries

Rye Porridge with Fruit

It’s been a while since I posted a breakfast. Now that the sun is finally back and the mornings are light enough for photography, I want to kick off this week with a bowl of rye porridge. I made it with rolled rye flakes, the same way you make oatmeal, and added a couple of tbsp of shredded coconut. When cooked, I stirred in a tbsp flax seeds, and topped it with kiwi, strawberry, coconut flakes and passion fruit and a splash of cold oat milk.

Categories
Breakfast Ovenbaked Sweets & Baking

Chickpea Breakfast Rolls

This was my first try with legumes in a bread dough. Great way to boost protein and make the bread more filling. And the kids had no idea! I left the dough overnight in the fridge, which makes the bread resemble sourdough. I can highly recommend it. I’ve modified a recipe from @linawallentinson that I found on @koket.se

Make sure you keep the water from the canned chickpeas, also known as aquafaba. It’s great for vegan baking. See a few posts back for a Pavlova meringue recipe!

1 can of chickpeas, drained
4 dl cold water
15-20 g fresh yeast
2 dl rye flour
8-9 dl plain flour
1 tbsp agave or other syrup
2 tbsp olive oil
2 tsp salt

Mix the chickpeas with the water in a blender or hand held mixer until smooth.
In a large bowl or kitchen aid, add yeast, syrup and mixed chickpeas. Stir until the yeast has dissolved. Add all other ingredient and stir until the dough is smooth. It’s going to be quite sticky, which is just fine. Cover with a damp tea towel. Leave to rise overnight in the fridge.
The next morning, transfer the dough onto a surface dusted with flour. Do not knead the dough. With a sharp knife, cut the dough in 16-20 pieces. Make sure they are roughly the same size. Transfer to two baking trays covered with parchment paper. Cover with a tea towel and leave to rise for an hour.
Bake at 225C for about 20 minutes, until the top is golden brown. Let cool slightly before serving.

Categories
Breakfast Ovenbaked Sweets & Baking

Tea for Two & Cardamom Buns

Next up in @thelittleplantation #eatcaptureshare food photo challenge is “In a cup”, to set a breakfast scene. Since we’re all about “fika” in Sweden, I admit that this is would be my breakfast every day if I could. Would you grab one of the tea cups and sit down for a chat with me? I’d love that!

Still working hard on manual mode on my camera. I liked the light and colours in this one, and tried a hundred different settings and angles and everything in between, and edited fifteen different photos before settling for the one. Hope you like it!

Categories
Breakfast Drinks Fruit & Berries Gluten Free Smoothie & Nice Cream

Strawberry & Grapefruit Smoothie

Second week of the #eatcaptureshare food photography challenge hosted by @thelittleplantation, and the theme is Beverages. First off is something in a glass. This is a smoothie with strawberries, pink grapefruit and honeydew melon. Simple as that!

The biggest challenge is one that I’ve set for myself – learn to get off auto-mode on my camera and go manual. It does take A LOT more work now that I’m starting to try it out. Aperture, ISO, shutter speed, white balance… If I adjust one, how does that relate to the others? And if I change the shutter speed, should I go up or down with ISO? It’s all new to me, but I’m so eager to learn more! This capture is a little on the dark side, but I’m very happy with how the sunlight hits the glass and makes patterns on the wall behind the scene.

Categories
Breakfast Dessert Fruit & Berries Gluten Free Lunch Ovenbaked

Baked Sweet Potato with Granola

My friend @livingwith4fromscratch has such an inspiring feed. She’s also a mum of four, and has children with major food allergies. Has this stopped her from cooking delicious food? No way! And let’s just say we definitely share a love for loaded salad bowls.

I wanted to try something new to me, and my eyes were immediately drawn to her post with baked sweet potato with fillings. So I baked a sweet potato at 200 C for about 45 minutes, and stuffed it with home made Chunky Monkey Granola, peanut butter and a drizzle of coconut cream. It was beyond delicious! I know it doesn’t look too pretty on picture, but trust me on this one. Why not try it as a luxurious weekend breakfast or a treat-yourself-lunch?